Tagged: garlic

Bok Choy with Shiitakes and Oyster Sauce

Bok Choy with Shiitakes and Oyster Sauce

This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times.  If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms. Where the recipe calls for reserved mushroom water from the dried mushrooms, you can substitute chicken broth.  Yields 4 servings.

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Two Potato Home Fries

Two Potato Home Fries

From Food Network Magazine, this recipe is easy and delicious and serves 4 as a side. You can substitute any of Farmer John’s white potatoes in lieu of the Yukons.  Skillet dishes like this are versatile too – you can always toss in a meat, egg, or other vegetables to experiment with different flavors. (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…)

Soupe Au Pistou

Soupe au Pistou

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 a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)

Sausage and Squash Soup

Italian Sausage and Squash Soup

This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled.  And it freezes beautifully!  Do try it. (more…)