From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made...
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...
This Arugula Tomato Pasta recipe, found on Sumpsimus’s blog, is an easy summer dish made with arugula, tomatoes, and a creamy garlic sauce that comes together in minutes. Enjoy!
From Bon Appetit magazine, a quick easy pesto to toss over pasta, salad, or spread on toast.
Ratatouille is a traditional French stewed vegetable dish originating in Nice, but popular among the entire Mediterranean coast. Mid-summer CSA shares will provide all you need for this delicious classic. Serves 4-6.
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011).
Overwhelmed with all of the eggplant that we have been getting in the shares? Eggplant Parmesan is an easy family favorite, and freezes well for future eating!
Here is another classic Italian dish that makes great use of our summer eggplant shares.
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you...
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash.