Sleepy Lettuce Soup
Had enough salad for the season? You can add your lettuce to a soup. This recipe is from the book “You Are What You Eat” by Dr. Gillian McKeith.
Tagged: onions
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!
Fennel Slaw with Mint Vinaigrette
This recipe was suggested by a fellow CSA member, who found it on simplyrecipes.com.
Broccoli with Raisins and Cashews
This recipe comes from Simply Organic by Jesse Ziff Cool. It is an easy salad, and a different way to serve broccoli.
Fresh Tomato Juice and Summer Gazpacho Soup
Here’s a simple recipe to make your own tomato juice. Then, you can use it in the Summer Gazpacho Soup recipe, too, which follows, both taken from Vermont chefs Imrie & Jarmusz’s book, Cooking...
Awesome Eggrolls
Here’s a new way to use some of the cabbage we’ve been getting. It’s a bit of work, but well worth it, courtesy of allrecipes.com.
Stewed Escarole with Feta
Besides using escarole in soups, this is one of my favorite recipes for this veggie. We presented it a few years ago in one of our CSA Newsletter and it got good reviews so...
Tex-Mex Potato Cake
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have...
Broccoli Cheese Soup
My friend made this soup for me, and it was so good, I had to share. The quantities of ingredients are approximate, so use your judgement.
Celeriac-Parsnip Latkes
Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the...