Tagged: garlic

Saag paneer

Greens with Cheese (Saag Paneer)

Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul), using paneer cheese rather than lentils.  It is one most Americans...

Braised Root Vegetables and Cabbage with Fall Fruit

Braised Root Vegetables and Cabbage with Fall Fruit

Here’s a simple braised vegetable dish from legendary French chef Alain Ducasse, via Food & Wine.  Gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. Try it as a cold-weather...

Yacon Kale Citrus Salad

Yacon Kale Citrus Salad

Yacon is commonly enjoyed raw.  It’s really easy to prepare yacon, just peel off the brown skin and shred it or chop it into dishes, such as salads and slaws.  Here’s a citrus salad found...

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...

Harvest Stuffed Acorn Squash

Harvest Stuffed Acorn Squash

From the cookbook, Cooking Close to Home, here is a colorful recipe that is simple to make. The recipe serves 4. Enjoy!

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...

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...

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...

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...