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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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Stir fries are a simple and tasty way to put your CSA share vegetables to good use. This stir fry recipe uses tatsoi and peas, but you can substitute any other vegetable. Use your imagination! (more…)
You can create excellent baked or pan-fried falafel using canned chickpeas, but if you want to make the universally loved deep-fried variety, you’ll need to use dried chickpeas, which you soak overnight in water before blitzing with the other ingredients. Dried chickpeas, even when partially hydrated through soaking, are drier and starchier than the canned variety, yielding a batter that will stick together and not disintegrate when deep-fried. This recipe comes from Delish.com and uses many of our veggies and herbs to create!
This is a delicious no-cook recipe found on the well nourished brain blog for those hot summer days!
My friend says to make the dressing in the tahini jar, omit the sunflower oil, sub
maple syrup for the mirin and off it goes! (more…)
On a hot summer day, it’s like a spicy-savory equivalent of slices of cold, juicy watermelon: hydrating for the soul, quenching thirst and hunger in one go. The recipe is from Delish.com. Serves 4.
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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…)
Yacon is commonly enjoyed raw. It’s really easy to prepare yacon, just peel off the brown skin and shred it or chop it into dishes, such as salads and slaws. Here’s a citrus salad found on Sharon Palmer’s plant-powered dietician blog. The yacon gives this salad a slightly sweet, juicy crunch. (more…)
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…)
Found on the website, thekitchn.com, this recipe is colorful and delicious, even if it takes a bit of chopping and stir-frying. The dish is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you’re left with a big pile of chewy orzo and dark, delicious fall vegetables. (Use your biggest stove burner, and your biggest sauté pan!) The recipe serves 4 as a main dish and 6 as a side dish. (more…)
From the cookbook, Cooking Close to Home, here is a colorful recipe that is simple to make. The recipe serves 4. Enjoy! (more…)