Tagged: garlic

Frisée aux Lardons

Frisée aux Lardons

From the New York Times, here is a bistro salad classic of curly endive with bacon and poached egg.  You want curly endive with tender, blanched centers.  That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them.  For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta.  And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give.  Don’t overcook them, or the egg. (more…)

Orzo with Caramelized Fall Vegetables and Ginger

Orzo with Caramelized Fall Vegetables and Ginger

Found on the website, thekitchn.com, this recipe is colorful and delicious, even if it takes a bit of chopping and stir-frying.  The dish is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you’re left with a big pile of chewy orzo and dark, delicious fall vegetables.  (Use your biggest stove burner, and your biggest sauté pan!)  The recipe serves 4 as a main dish and 6 as a side dish. (more…)

Vegetable Curry

Vegetable Curry

This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables.  Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)

Spaghetti Squash with Tomatoes and Basil

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…)