Tagged: onions

Curried Acorn Squash and Apple Soup

Curried Acorn Squash and Apple Soup

Acorn Squash has a slightly sweet taste, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread.  A great soup for stormy days. Or for Thanksgiving. (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…)

Sauteed Broccoli Raab

Broccoli Raab with Caramelized Onions

This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab.  It’s also great served with Italian sausage and pasta.

Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab.  Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)

Bhindi Masala

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…)

Rustic Homemade Pizza Sauce

Rustic Homemade Pizza Sauce

You can turn almost any of your extra CSA veggies into toppings on a homemade pizza.  From the Cooking Close to Home cookbook, this simple, chunky, sauce yields about 3½ cups, enough for 3, 16-inch pizzas.  It is also an excellent base for adding pasta sauce ingredients like ground meat, sausage, or other veggies later.  You can also freeze it, in case you have more tomatoes than you know what to do with.

If you have fresh herbs, the conversion is one teaspoon dry equals one Tablespoon fresh (and fresh will taste so much better!).

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