Cold Cucumber Cream Soup
A quick and refreshing cold soup that can be prepared ahead of time for those warm, muggy evenings; if you are out of cilantro already, dill works just as well. Serves 4. (more…)
Category: Recipies
Leek and Swiss Chard Tart
Here’s another great recipe from epicurious.com, a quiche-like dish using leeks and Swiss chard. Feel free to experiment with quiche dishes like this – you can mix in almost any precooked meat or top with cheese. (more…)
Grilled Butter Lettuce
Here’s a recipe found on The Bitten Word food blog, originally from Fine Cooking Magazine. This salad is just sprinkled with salt and then laid onto the grill, cut side down, until the greens have a nice char. It’s a very brief grilling, but it brings a great, summery flavor to the salad. Serves 8. (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.
(more…)
Kohlrabi and Carrot Slaw
Found on thekitchn.com, this slaw is the perfect side dish for a summer picnic. It can be prepared very quickly, especially if you have a mandoline or food processor handy. The slaw is very lightly dressed, so feel free to increase the wet ingredients if you prefer a more heavily dressed slaw. Like any slaw, feel free to substitute different ingredients – try it with Napa or green cabbage if that’s what you have. Serves 4-6. (more…)
“Cream” of Zucchini Soup
Although the title says “cream”, there is nothing high fat about this soup. The creaminess comes from the farina and the puréeing of the soup. Serves 8. (more…)
Stir Fry Chicken and Tatsoi
Stir fries are a simple and tasty way to put your CSA share vegetables to good use. This stir fry recipe uses tatsoi and peas, but you can substitute any other vegetable. Use your imagination! (more…)
Stovetop Grilled or Oven Roasted Garlic Scapes
Did you know that you can roast your garlic scapes? The entire garlic scape is edible and, when prepared this way, takes on a delicious flavor that isn’t too spicy. Try it out!
Arugula Salad with Penne, Garbanzo Beans, and Sun Dried Tomatoes
Found on skinnytaste.com, this summer salad highlights the peppery arugula that we get from Farmer John. Toss with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar to create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying. Serves 4. (more…)
Curried Zucchini and Couscous
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4. (more…)