Stuffed Tomatoes
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011). (more…)
Category: Recipies
Grilled Eggplant, Tomatoes, and Goat Cheese
From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant. Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal. Serves 4 (1 eggplant per person).
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Creamy Dilled Carrot Slaw
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4 (more…)
Sweet-and-Sour Celery
Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey. Found on epicurious.com, this recipe serves 8 as a side dish.
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Pasta with Broccoli and Garlic
This southern Italian dish works great as a side dish or vegetarian main entrée. You can double or half the recipe if we receive more or less broccoli in any given week. Recipe adapted from Joy of Cooking.
Easy Cheesy Zucchini Bake
This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week. (more…)
Members Corner – Homemade Veggie Burgers
You asked and a fellow CSA member, answered. Here is her recipe for veggie burgers. Enjoy! (more…)
Soba Noodle and Vegetable Lettuce Wraps
This recipe is from www.cookincanuck.com. Another good way to use your lettuce. (more…)
One Pan Garlic Butter Salmon and Swiss Chard
Any meal that comes together in only 20 minutes in only one pan is a huge win in my book. This One Pan Garlic Butter Salmon and Swiss Chard, found on the Bowl of Delicious food blog, is the perfect healthy meal for busy people. It’s simple, uses only 5 ingredients, and is gluten-free, paleo, and whole30 compliant! Serves 4. (more…)