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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…)
Hailing from Bobby Flay and the Food Network, I made this salad with weekend with those long, skinny eggplant. To die for!! You will notice there is no Southwest “heat” in this one — most unusual for Bobby. As presented, the recipe yielded way more than 4 servings, I’d say at least 8, but it keeps well in the fridge and we have lunch for a few days. (more…)
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…)
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…)
Found on Royal Rose’s radicchio.com, this recipe is easy, colorful, and readily combines some of our veggies this week. The recipe serves 6. (more…)
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.
As the herb-growing season draws to an end, we’ve been lucky to have a choice of herbs, including cilantro. I overhear many of our members say they love cilantro, so, as we promised earlier in the season when we said we’d try to find new and interesting salad dressing recipes, today we offer a Cilantro Lime Salad Dressing that also takes advantage of those “extra” jalapeño peppers — I hope some of you have taken a few and still can find them in your fridge! Give this a try and enjoy cilantro in a new form on your next fresh salad! (more…)
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…)
