Morel-Stuffed Pattypan Squash
From the Simply Organic cookbook, this recipe serves 6. You can substitute mozzarella for cream cheese for a richer flavor, and use any mushrooms you have handy. Enjoy! (more…)
Tagged: red onions
Potato Salad with Arugula and Dijon Vinaigrette
This recipe, from food52.com, serves 6-8 and is perfect for outdoor parties as it can be served warm or at room temperature. (more…)
Sweet and Sour Cabbage with Smoked Pork Chops
Here’s a delicious recipe from the “Simply Organic” cookbook that combines the onion and cabbage from our summer CSA shares with precooked pork chops and a honey dijon sauce. Try it out! (more…)
Roasted Eggplant and Feta Dip
From the Jul/Aug 2012 issue of Eating Well magazine, this recipe made the “best appetizer” recipe of the last 10 years. The recipe as described serves 12, ¼ cup servings, as an appetizer. Serve with toasted pita crisps or as a sandwich spread. (more…)
Frisée with Feta and Spicy Maple Pecans
This recipe from the Simply Organic cookbook may have a long ingredient list, but it is relatively simple to put together. (more…)
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…)
Radicchio Gratin
This recipe from the Stephen Cooks food blog demonstrates a deliciously simple way to use radicchio – broil it in the oven until it just starts to brown, then add cheese. Try this recipe with different kinds of cheese, or sprinkle with bacon. (more…)
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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Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
Not sure what to do with extra red onions? Try roasting them! This recipe comes from the Tyler Florence via the Food Network.
Prep: 8 minutes, Cook: 46 minutes. Serves 6 (more…)
Farro Salad with Grilled Eggplant
Hailing from Bobby Flay and the Food Network, I made this salad with weekend with those long, skinny eggplant. To die for!! You will notice there is no Southwest “heat” in this one — most unusual for Bobby. As presented, the recipe yielded way more than 4 servings, I’d say at least 8, but it keeps well in the fridge and we have lunch for a few days. (more…)