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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.
The recipe serves 4 and can be accompanied with a simple rice or couscous.
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.
This simple lettuce soup recipe found on food.com is surprisingly good! It’s very similar tasting to a cream of broccoli soup though not as creamy. Try it with some crusty bread and cheese. Serves 2-4.
This recipe was suggested by a fellow CSA member, who found it on simplyrecipes.com. Serves 4-6.
In this sweltering heat, if the thought of standing over your stove sautéing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at least some of your vegetables. In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats.
You probably already know that the best way to store onions and garlic is in a cool, dark place that’s dry and has good air flow. But did you know that rule actually only applies to cured onions and garlic – the kind generally found at the supermarket? “Spring” or “fresh” onions and garlic, however, are an exception to that rule. This article on thekitchn.com has all the details!
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.
Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul), using paneer cheese rather than lentils. It is one most Americans are familiar with from Indian restaurant dishes. Recipe may be halved or frozen. Yields 8 servings (4 cups greens without cheese cubes).
A CSA member, Julia Egan, sent us the following easy recipe for those yummy summer squash we are now beginning to savor. You can’t get much simpler.