Spicy Sesame Ginger Bok Choy
This recipe from Pinch and Swirl is written to serve 2 – feel free to double or triple it! (more…)
Tagged: garlic
Mustard Greens
Peppery mustard greens shine in this simple greens recipe found on the cooking website Simply Recipes. Sauté with onions and garlic, then serve with most any meal that can use a good dose of mustardy bite. The recipe serves 4. Enjoy! (more…)
Quinoa Beet Kale Apple Walnut Goat Cheese Salad
This salad – recommended to us by a CSA member and found on Jeanette’s Healthy Living food blog – is the perfect fall or winter salad for lunch or dinner. A tangy and sweet dressing with a little bite of horseradish ties all the ingredients together. Serves 4. (more…)
Mashed Cauliflower
You’ve made mashed potatoes before, but have you ever tried mashed cauliflower? This recipe, found on foodnetwork.com, is a delicious low carb alternative to your traditional mashed potatoes. Try pre-roasting the garlic and adding a little fresh rosemary for an even bigger taste. Serves 4. (more…)
Fresh Cranberry Beans with Olive Oil and Garlic
If you ever wondered how to cook cranberry beans and what to do with them, this recipe is perfect for you. Found on the mayihavethatrecipe.com food blog, this dish is quick, simple, and super flavorful. Yields about 4 cups. (more…)
Harvest Stuffed Acorn Squash
From the cookbook, Cooking Close to Home, here is a colorful recipe that is simple to make. The recipe serves 4. Enjoy! (more…)
Spaghetti Squash with Tomatoes and Basil
Here’s another great spaghetti squash recipe from steamykitchen.com. If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with the tomatoes. I like my spaghetti squash not too hard, not too soft. It shouldn’t be mushy, you should be able to still separate the strands of squash. Serves 8-10. (more…)
Soft-Cooked Summer Squash with Onion
From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best. Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
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Braised Root Vegetables and Cabbage with Fall Fruit
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…)
Chicken and Bok Choy Stir Fry
This recipe uses many of the vegetables we will be getting this week! Stir frying is a versatile way to put your CSA veggies to good use. You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great. Use your imagination! For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.