Radicchio and Summer Squash Salad
Found on Royal Rose’s radicchio.com, this recipe is easy, colorful, and readily combines some of our veggies this week. The recipe serves 6. (more…)
Category: Recipies
Spinach, Carrot, and Mushroom Lasagna
Here’s a delicious vegetarian lasagna that your family will love! This recipe was found on the food blog chocolatemoosey.com. To save time, making the sauce and assembling the lasagna can be done ahead of time. Store in the refrigerator until ready to use/bake. Serves 10-12.
Cilantro Lime Salad Dressing
As the herb-growing season draws to an end, we’ve been lucky to have a choice of herbs, including cilantro. I overhear many of our members say they love cilantro, so, as we promised earlier in the season when we said we’d try to find new and interesting salad dressing recipes, today we offer a Cilantro Lime Salad Dressing that also takes advantage of those “extra” jalapeño peppers — I hope some of you have taken a few and still can find them in your fridge! Give this a try and enjoy cilantro in a new form on your next fresh salad! (more…)
Charmoula Sauce
This is a classic Moroccan sauce typically used on grilled or baked fish, but it is also quite good on chicken. Some like to cook the fish and then add the sauce as a choice on the table, but others love how the sauce seeps into the meat when the fish is cooked with a slathering of the sauce on top. This particular recipe comes from The New York Times. (more…)
Baby Turnips and Turnip Greens
The following recipe, taken from the William Sonoma cookbook, Cooking from the Farmers’ Market, is a nice and easy way to use the turnips and its greens at once. As we expect the Hakurei to be small turnips, you can ignore the recommendation to trim the leaves in the recipe (below) but may follow it when using Fall turnips. The recipe yields 4 servings. Enjoy! (more…)
Risi e Bisi
Rice with peas is a Venetian specialty. Containing few ingredients, this recipe makes a fairly quick and filling meal or side dish. The recipe serves 4. (more…)
Fresh Arugula Pesto
This recipe, found on simplyfreshcooking.com is a great way to use arugula. The great thing about pesto is that it’s so versatile. You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard. (more…)
Stewed Escarole with Feta
Besides using escarole in soups, this is one of my favorite recipes for this veggie. We included it a few years ago in one of our CSA newsletters and it got good reviews so whether you are a new, or even a more “seasoned” member, give it a try. I hope you will like it, too. The recipe serves about 6 as a side but you can also serve with pasta as a main dish.
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Maple Ginger Roasted Butternut Squash
Butternut squash is typically on most people’s dinner tables so here is a fairly simple side dish that isn’t too time consuming. This recipe comes from Diane Imrie and Richard Jarmusz book “Cooking Close to Home: A Year of Seasonal Recipes”, and can also be found on sugartreemaplefarm.com. The recipe as is serves 6; you can double the recipe, but cook each batch in separate pans to allow for proper roasting. Extras freeze nicely, too. (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.