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Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors. It’s super easy and refreshing as a side dish on a hot day. The recipe serves 2-4 but can easily be doubled. (more…)
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite. (more…)
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen. Serves 6-8. (more…)
Here’s a sweet-and-spicy soup recipe from Cuisine at Home magazine. It’s easy and “different” in a good way. The recipe yields 4½ cups. Try it! (more…)
Did you know that carrots are not originally orange? That’s right. The original carrot, which dates back more than 4.000 years to Afghanistan, was purple. The orange carrot didn’t come into being until about 400 years ago, when Dutch farmers bred the carrot to be orange – their country’s color. Today, carrots have been bred in a rainbow of colors, which makes them much more fun to eat, not to mention, more nutritious. (more…)
Here is a beautiful salad from Melissa Clark of the New York Times that’s perfect for a picnic. Haricots verts, by the way, are skinny green beans, but regular ones will work just as well. All of the ingredients can be found in our late summer CSA shares! Serves 6-8. (more…)
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
This recipe for classic Ukrainian borscht was found at Natasha’s Kitchen food blog. This recipe is meatless, but you can add in cubed beef, broth, and bones to add more flavor. This soup takes about 2 hours to cook everything completely, and serves 10-12 as a side.
Turkey soup may be the end of the line for turkey leftovers, but that doesn’t mean it needs to be boring! Here’s a tasty soup recipe found on www.epicurious.com that’s made with all your favorite summer veggies: zucchini, pepper, onion, carrot, and garlic. Enjoy! Serves 4. (more…)
This recipe from allrecipes.com is a great Autumn soup, and can easily be doubled so that you can freeze some for a cold wintery day. This soup is also great served with crumbled feta cheese instead of yogurt as garnish. As is, it serves 6. (more…)