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Here’s a delicious vegetarian lasagna that your family will love! This recipe was found on the food blog chocolatemoosey.com. To save time, making the sauce and assembling the lasagna can be done ahead of time. Store in the refrigerator until ready to use/bake. Serves 10-12.
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
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!).
This recipe from Gourmet Magazine (via epicurious.com) is a great way to put your summer CSA shares to use. You can even use stock or bullion to kick up the taste. Serves 6 – 8. (more…)
Sometimes you want a tomato and balsamic vinegar salad, and sometimes you want a mojito. Don’t compromise! With this recipe from starchefs.com, you can have your salad and drink it too. (more…)
Ratatouille is a traditional French stewed vegetable dish originating in Nice, but popular among the entire Mediterranean coast. Mid-summer CSA shares will provide all you need for this delicious classic. Serves 4-6. (more…)
The tomato, like the eggplant, is a member of the Solanaceae, or Nightshade family. Tomatoes are native to western South America, but were cultivated in Mexico by Mexican Indians, who were intrigued by its resemblance to the tomatillo – a staple in their cuisine. With the discovery of the New World, tomato seeds were brought back to Spain, beginning the introduction of the fruit into Europe. Tomatoes made their way to North America with the colonists who first settled in Virginia. (more…)
This delicious recipe is from Serving up the Harvest, by Andrea Chesman, a cookbook that is chock-full of great seasonal recipes. It’s perfect for summer CSA shares that include abundant beans and tomatoes. Serves 4. (more…)
This is my go-to recipe for delicious and satisfying gazpacho. And now that we are in peak tomato season, it’s an easy meal, despite what might appear like a long and arduous process — it is not! Read it thru a few times, make it once, and you will see how simple it is. The recipe serves 4-6 and hails from the website www.thekitchn.com. Do try it, please. (more…)
