Parsnip Soup
Here’s a rich and creamy puréed parsnip soup, perfect for those cool autumn nights. Try adding a peeled and diced celeriac with the parsnips for added depth of taste! (more…)
Category: Recipies
Sweet Potato Fries
If you have left over sweet potatoes—and you probably do, these are so fantastic, even your pickiest eater will probably like them. (more…)
Yacón Sauce
Found on the Attainable Sustainable food blog, this “yacón sauce” recipe is a twist on apple sauce. It’s not exactly like applesauce, but it’s “pretty darned good”! Cooked yacón takes on the flavor of what you add to it; it’s not a very distinct flavor on its own. Consider this a base recipe and play with it a bit. I could see it working well with dried apricots, too, or maybe even mixed with fresh berries. (more…)
Mashed Cauliflower
You’ve made mashed potatoes before, but have you ever tried mashed cauliflower? This recipe, found on foodnetwork.com, is a delicious low carb alternative to your traditional mashed potatoes. Try pre-roasting the garlic and adding a little fresh rosemary for an even bigger taste. Serves 4. (more…)
Fresh Cranberry Beans with Olive Oil and Garlic
If you ever wondered how to cook cranberry beans and what to do with them, this recipe is perfect for you. Found on the mayihavethatrecipe.com food blog, this dish is quick, simple, and super flavorful. Yields about 4 cups. (more…)
Harvest Stuffed Acorn Squash
From the cookbook, Cooking Close to Home, here is a colorful recipe that is simple to make. The recipe serves 4. Enjoy! (more…)
Spaghetti Squash with Tomatoes and Basil
Here’s another great spaghetti squash recipe from steamykitchen.com. If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with the tomatoes. I like my spaghetti squash not too hard, not too soft. It shouldn’t be mushy, you should be able to still separate the strands of squash. Serves 8-10. (more…)
Barley-Sweet Potato Hash
Another fantastic recipe from the Simply Organic cookbook by Jesse Ziff Cool. Serves 4. Variations: stir in ham, smoked tofu, or cooked chicken or shrimp into a bowl of the hash for a hearty meal. Or top the hash with poached eggs.
Kohlrabi-Apple Slaw
This recipe, found in this month’s Food Network Magazine and which serves 4 as a side, is a surprising and refreshing alternative to regular coleslaw given most people’s lack of familiarity with this vegetable. Give it a try — that’s what a CSA is all about! (more…)
Soft-Cooked Summer Squash with Onion
From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best. Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
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