Curried Sweet Potato Soup
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…)
Category: Recipies
Potato Leek Soup
Here is a reliable standby soup from epicurious.com. It can be prepared ahead of time and kept in the refrigerator or frozen. Serves 4. (more…)
Braised and Glazed Butternut Squash
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…)
Sautéed Green Beans with Tomato and Garlic
From an excellent farm-to-table cookbook, Serving up the Harvest by Andrea Chesman, this recipe is so simple and delicious. Although it calls for green or wax beans, any type of bean will work. The recipe as presented serves 4. (more…)
Warm Tatsoi Salad
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…)
Baked Spaghetti Squash with Garlic and Butter
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash. (more…)
Sautéed Green Beans with Garlic and Tomato
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…)
Easy Fingerling Potatoes
Fingerling potatoes are quick and easy to prepare on the stove-top. Because of their size, they cook quickly, and don’t need to be peeled. Try any of these variations! (more…)
Cilantro Pesto
Here’s a great use of cilantro from a fellow CSA member. It’s from the Simply Scratch food blog. (more…)
Pan Fried Smashed Potatoes
A simple, quick recipe from Gourmet Magazine. These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries. Serves 4. (more…)