Stir Fry Chicken and Tatsoi
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…)
Tagged: mushrooms
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…)
Mushrooms
Mushrooms are one of a very large, diverse group of organisms called fungi. They are similar to plants but lack chlorophyll, so they cannot produce food for themselves through photosynthesis. Mushrooms are decomposers that absorb nutrients from materials such as compost, leaves, decaying wood, and soil. (more…)
Zuccanoes (aka Stuffed Zucchini)
Zuccanoes (stuffed zucchini) are an ultra filling vegetarian dinner with almonds, rice, savory veggies, and fresh herbs. This recipe is from the original Moosewood Cookbook and can also be found on the Kitschen Cat food blog. Serves 4-6. (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.
Red Wine Chicken Stew with Root Vegetables
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
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Eggplant Caponata
With eggplants still in abundance, I can’t wait to make another batch of this Sicilian deliciousness. The recipe makes about 4-5 cups and keeps well for about a week in the fridge. (more…)
Spinach, Carrot, and Mushroom Lasagna
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.
Stir Fry Hon Tsai Tai
This recipe is adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller. (more…)
Moo Shu Turkey (or Tofu)
Here’s a great recipe for cabbage and leftover poultry! Feel free to use tofu instead of the cooked turkey or chicken for a vegetarian option. (more…)