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This recipe, found in this month’s Food Network Magazine and which serves 4 as a side, is a surprising and refreshing alternative to regular coleslaw given most people’s lack of familiarity with this vegetable. Give it a try — that’s what a CSA is all about!
This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own take on this recipe.
This recipe from damndelicious.net really is the easiest way to cook spaghetti squash. And it’s such a healthy substitute to pasta – low in calories and fat!
Okra has a rich history in southern and Caribbean cooking. This recipe found on the Hot, Cheap, and Easy food blog is a classic Puerto Rican okra stew made with ham (you can also substitute bacon!). Serve this stew over white rice for a simple delicious meal.
Silky smooth baked zucchini is the surprising filling in this sweet dessert found in “Farmer John’s Cookbook: The Real Dirt on Vegetables” (no, not that Farmer John!) Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers! Serves 6-8.
Here’s another great recipe found on epicurious.com. This is simple way use up your abundant summer tomato shares. Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much better! Makes 6 servings.
If you’ve still got tomatoes (and I’m sure many of you do), here’s a recipe to use some up from Mark Bitman’s “How to Cook Everything”
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6.
This Middle Eastern Zucchini Dip can be a fresh addition to your crudités presentations this summer. As presented, it makes about 1½ cups, can be made a day ahead, kept in fridge until ready for serving (just stir beforehand).
Simple and spicy. The fresher the ingredients, the better the salsa!