Nectarine Arugula Salad
Found on Taste of Home, here’s a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. Serves 8. (more…)
Category: Recipies
Grilled Veggies
In this sweltering heat, if the thought of standing over your stove sautéing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at least some of your vegetables. In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats. (more…)
Grandma Rifiei’s Zucchini Soup
A delicious and simple start to a down-home Italian meal. This recipe yields 4 servings. (more…)
Fennel, Grape, and Gorgonzola Salad
Here is a great salad idea, from Mariquita Farms and epicurious.com using fennel, radicchio, and romaine lettuce. If you don’t have romaine, use any green or red leaf lettuce. If you can’t find black grapes, use red grapes. Serves 4. (more…)
Greens with Cheese (Saag Paneer)
Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul), using paneer cheese rather than lentils. It is one most Americans are familiar with from Indian restaurant dishes. Recipe may be halved or frozen. Yields 8 servings (4 cups greens without cheese cubes). (more…)
Christine’s Quiche
A CSA member, Julia Egan, sent us the following easy recipe for those yummy summer squash we are now beginning to savor. You can’t get much simpler. (more…)
White Root Bisque
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…)
Simple Broccoli Soup
This simple soup is equally good hot or cold. You can readily omit the potatoes for a lighter version. A small dollop of sour cream or crème fraiche before serving is a nice complement to the soup. The recipe serves 4-6. (more…)
Autumn Vegetable Gratin
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…)
Bok Choy with Shiitakes and Oyster Sauce
This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times. If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms. Where the recipe calls for reserved mushroom water from the dried mushrooms, you can substitute chicken broth. Yields 4 servings. (more…)