Cabbage, Carrot, and Apple Salad
From Gourmet Magazine via epicurious.com comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required. (more…)
Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
From Gourmet Magazine via epicurious.com comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required. (more…)
Here’s a twist on the classic cassoulet recipe from the New York Times. Serves 8. (more…)
Here’s a simple braised vegetable dish from legendary French chef Alain Ducasse, via Food & Wine. Gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. Try it as a cold-weather side for chicken, pork and duck. Serves 6. (more…)
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)
Did you know that you could freeze cole slaw? Making this recipe is a great way to use up extra cabbage, peppers, and carrots. When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. Makes 2 quarts. (more…)
Colorful rainbow carrots make this veggie side dish, found on the Meal Makover Moms’ Kitchen food blog, impossible to resist. If you don’t have rainbow carrots, regular carrots work well too! Serves: 3-4. (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…)
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.
If you’ve still got those funny looking bulbs staring you down on your counter, here’s a new take on kohlrabi. I’ll admit that for 6 years of the CSA, I never dared try them. This recipe made me a convert. They will never go on the swap table again! (more…)
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you have a bunch of veggies “going” at one time. It’s one of Giada DeLaurentis’ recipes from the Food Network. Serves 6. (more…)