Stuffed Summer Squash
If you’re feeling like you have more squash than you know what to do with, here’s a great way to put them to use! Serves 4. (more…)
Author: Danielle Levitt
Gazpacho
At some point this summer, you will look in your crisper and realize you have all the ingredients for the perfect summer meal: Gazpacho. This recipe from the Joy of Cooking is easy to make and can be adapted depending on what vegetables you have available. Serve for lunch or add a side of thick crusty bread to make a light dinner. (more…)
Ratatouille
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…)
Super Energy Kale Soup
This recipe comes from the World’s Healthiest Foods website: www.whfoods.com. This quick and easy version of potato kale soup has extra vegetables for more flavor and nutrition, and takes little time to prepare. Serves 4. (more…)
Classic Eggplant Parmesan
Overwhelmed with all of the eggplant that we have been getting in the shares? Eggplant Parmesan is an easy family favorite, and freezes well for future eating! (more…)
Charmoula Sauce
This is a classic Moroccan sauce typically used on grilled or baked fish, but it is also quite good on chicken. Some like to cook the fish and then add the sauce as a choice on the table, but others love how the sauce seeps into the meat when the fish is cooked with a slathering of the sauce on top. This particular recipe comes from The New York Times. (more…)
Risi e Bisi
Rice with peas is a Venetian specialty. Containing few ingredients, this recipe makes a fairly quick and filling meal or side dish. The recipe serves 4. (more…)
Fresh Arugula Pesto
This recipe, found on simplyfreshcooking.com is a great way to use arugula. The great thing about pesto is that it’s so versatile. You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard. (more…)