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
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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
This recipe, from food52.com, serves 6-8 and is perfect for outdoor parties as it can be served warm or at room temperature.
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6.
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...
Ground cherries are one of our CSA’s favorite summer treats – you won’t find them in grocery stores! Their natural sweetness can be used to make a delicious and unique salsa, like this recipe...
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...
Found on thekitchn.com, this slaw is the perfect side dish for a summer picnic. It can be prepared very quickly, especially if you have a mandoline or food processor handy. The slaw is very...
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.
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite.