Tagged: garlic

Tzatziki

Tzatziki

Last week, someone asked what she can do with just one cucumber? Simple. Make tzatziki! This delicious, creamy, Greek cucumber sauce keeps for about a week, and is great with grilled chicken, turkey or...

Chicken and Bok Choy Stir-Fry

Chicken and Bok Choy Stir Fry

This recipe uses many of the vegetables we will be getting this week!  Stir frying is a versatile way to put your CSA veggies to good use.  You can really substitute almost any other...

Morel-Stuffed Pattypan Squash

Morel-Stuffed Pattypan Squash

From the Simply Organic cookbook, this recipe serves 6. You can substitute mozzarella for cream cheese for a richer flavor, and use any mushrooms you have handy. Enjoy!

Whipped Parsnips

Whipped Parsnips

From the March 2013 issue of The Food Network Magazine, this recipe is easy, delicious, and serves 4 as a side.  You can substitute yellow or red potatoes for the russet.

Spinach, Carrot, and Mushroom Lasagna

Spinach, Carrot, and Mushroom Lasagna

Here’s a delicious vegetarian lasagna that your family will love!  This recipe was found on the food blog chocolatemoosey.com.  To save time, making the sauce and assembling the lasagna can be done ahead of...

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,...

Moroccan-Style Stuffed Acorn Squash

Moroccan Style Stuffed Acorn Squash

This recipe, hailing from an old issue of Whole Living by Martha Stewart (via The Bitten Word), serves 4. I’ve substituted whole wheat couscous or brown rice when I’m out of bulgur, just remember...

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...