Grandma Rifiei’s Zucchini Soup
A delicious and simple start to a down-home Italian meal. This recipe yields 4 servings. (more…)
Tagged: garlic
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 are familiar with from Indian restaurant dishes. Recipe may be halved or frozen. Yields 8 servings (4 cups greens without cheese cubes). (more…)
White Root Bisque
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)
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. (more…)
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…)
Braised Mélange of Winter Squash
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too. This recipe from thekitchn.com shows how to do it. The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)
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 to adjust your cooking time. (more…)
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…)
Bhindi Masala
Bhindi (okra) is a staple in Indian cuisine. This recipe for Bhindi Masala comes from Slate Magazine. If you were scarred by stewed okra as a child, you might be wary of overcooking your okra here. Don’t be. Counterintuitively, you want to cook it so long it’s just shy of burning. A long frying session will give the okra time to dry out as its liquid evaporates, and that dried out texture is what you want if you’re trying to avoid slime. Your okra’s not done until it looks wilted and deeply browned. (more…)
Eggplant Caponata
With eggplants still in abundance, I can’t wait to make another batch of this Sicilian deliciousness. The recipe makes about 4-5 cups and keeps well for about a week in the fridge. (more…)