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Got tomatillos? Grab your favorite tortilla chips for dipping in the best homemade salsa verde recipe ever. This recipe, found on www.simplyrecipes.com, includes three methods for making this Mexican green salsa with roasted tomatillos, chile peppers, lime juice, cilantro, and onion. (more…)
The recipe serves 4 and can be accompanied with a simple rice or couscous. (more…)
Zuccanoes (stuffed zucchini) are an ultra filling vegetarian dinner with almonds, rice, savory veggies, and fresh herbs. This recipe is from the original Moosewood Cookbook and can also be found on the Kitschen Cat food blog. Serves 4-6. (more…)
A delicious and simple start to a down-home Italian meal. This recipe yields 4 servings. (more…)
This recipe uses many of the vegetables we will be getting this week! Stir frying is a versatile way to put your CSA veggies to good use. You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great. Use your imagination! For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)
Here’s a delicious recipe from the Simply Organic cookbook that combines onion and cabbage with precooked pork chops and a honey dijon sauce. Try it out! (more…)
Fennel, also known as sweet fennel or finocchio, originated in the Mediterranean and is popular in Italian and Scandinavian cooking. Closely related to parsley, carrots, dill and coriander, this aromatic vegetable is the swollen, immature stem of a large, feathery bush. The young stems of the plant overlap at the base to form a bulb with white-to-pale-green ribbed layers. Although the stalks are similar to celery both in their appearance and in their crunchy texture, all parts of the plant (bulb, stalks, and fronds) have a pleasantly sweet anise, or licorice-like flavor, and are edible. (more…)
From the cookbook “Simply Organic”. If you have a mandoline to slice the vegetables thinly, all the better. You can also substitute broth instead of milk. It tastes better if made one day ahead. (more…)
