Tagged: red onions

Beet and Cabbage Soup

Beet and Cabbage Soup

This recipe was recommended by a CSA member and can be found on epicurious.com.  This soup can be served hot or cold, and you can adjust the amount of jalapeño peppers (or season with cumin or chili powder) to spice it up.  Get creative!
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Vegetable Stir Fry

Vegetable Stir Fry

If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal.  Here’s a simple recipe using many Asian greens.  All measurements are approximate, and feel free to substitute! (more…)

Red Wine Chicken Stew with Root Vegetables

Red Wine Chicken Stew with Root Vegetables

From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!

P.S. The wines evaporate so no worries serving to the entire family.
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Baingan Bharta

Baingan Bharta – Roasted Eggplant Purée

Found in Rani Sidhu’s Menus and Memories from Punjab cookbook, this is a classic recipe for Baingan Bharta, a roasted eggplant purée.  The word ‘Bharta’ (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared.  Bhartas are largely North Indian in origin and made from all sorts of vegetables.  Yields 10 half-cup servings. (more…)

Summer Squash Strata

Summer Squash Strata

This lasagna-like dish can be made with any of your summer squashes and makes a great addition to any 4th of July party.  From the cookbook “Simply Organic”.  Serves 12.
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