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This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (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…)
This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed. (more…)
This may become your new favorite way to cook zucchini! Found on the Smitten Kitchen food blog, this recipe has become a family favorite. Make sure you cook the zucchini for a long time, until it practically turns to butter. Makes 6 quesadillas.
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This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week. (more…)
Welcome to Summer Squash season! As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash. All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature. Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4. (more…)
You asked and a fellow CSA member, answered. Here is her recipe for veggie burgers. Enjoy! (more…)
