Tagged: parsley

Pepper Egg-in-a-Hole

Pepper Egg-in-a-Hole

If you’ve signed up for Farmer John’s egg share, you’ll definitely want to try this Pepper Egg-in-a-Hole recipe found on delish.com.  It’s the breakfast version of stuffed peppers, made with bacon, eggs, and cheese.  Serves 4. (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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Summer Succotash

Summer Succotash

If you’re tired of traditional succotash, try this recipe from the “Simply Organic” by Jesse Ziff Cool.  It deviates from the classic style of succotash by substituting green beans for lima beans, and adding hot peppers, cumin, and lime for a southwestern twist. (more…)

Glazed Carrots Marsala

Glazed Carrots Marsala

For a real treat of a side dish, try Glazed Carrots Marsala.  I first read about this flavor combination in Elizabeth David’s Italian Food.  As she suggests, they’re delicious served with lamb.  If you don’t have Marsala, sweet sherry is a fine substitute. (more…)

Raw Beet Salad

Raw Beet Salad

This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor.  Uncooked beets are less sweet and earthy than they are when boiled or roasted.  This is a messy affair, so peel and grate them near the sink.  Serves 4. (more…)

Southern Summer Succotash

Southern Summer Succotash

In the summertime, succotash just calls out for those fresh, abundant summer vegetables – fresh corn on the cob, lima beans, onions, tomatoes, and bell peppers – red, yellow, orange or green, or even a combination of a few. You could even add in some summer squash or zucchini, eggplant, or whatever is fresh at the farmers market or in your own backyard garden.

This recipe from Deep South Dish puts a southern spin on the classic Native American succotash.
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