Daikon Fettuccine with Tomato Basil Sauce
Chef Masaharu Morimoto’s book, The New Art of Japanese Cooking, offers a different twist on the Italian classic. Why not give it a try? The recipe serves 3-4. (more…)
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Chef Masaharu Morimoto’s book, The New Art of Japanese Cooking, offers a different twist on the Italian classic. Why not give it a try? The recipe serves 3-4. (more…)
Here’s a sweet-and-spicy soup recipe from Cuisine at Home magazine. It’s easy and “different” in a good way. The recipe yields 4½ cups. Try it! (more…)
This recipe is taken from Mark Bittman’s How to Cook Everything. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. You can use any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut. Serves 4. (more…)
This recipe is a twist on warm spinach salad. It works especially well with tatsoi, or experiment with any of the other tender greens we receive! It is quick and easy, saving you a step by not cooking the greens. (more…)
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash. (more…)
This delicious recipe is from Serving up the Harvest, by Andrea Chesman, a cookbook that is chock-full of great seasonal recipes. It’s perfect for summer CSA shares that include abundant beans and tomatoes. Serves 4. (more…)
Here’s a great use of cilantro from a fellow CSA member. It’s from the Simply Scratch food blog. (more…)
This may become your new favorite way to cook zucchini! Found on the Smitten Kitchen food blog, this recipe has become a family favorite. Make sure you cook the zucchini for a long time, until it practically turns to butter. Makes 6 quesadillas. (more…)
This colorful stir fry comes courtesy of the New York Times. The list of ingredients in stir-fry recipes can look long, even daunting. But the actual cooking goes very quickly, so it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it. Serves 4. (more…)
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)