Vegetable Curry
This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)
Tagged: onions
Guingambó Guisado (Stewed Okra)
Okra has a rich history in southern and Caribbean cooking. This recipe found on the Hot, Cheap, and Easy food blog is a classic Puerto Rican okra stew made with ham (you can also substitute bacon!). Serve this stew over white rice for a simple delicious meal. (more…)
Cabbage and Onion Torta
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
Acorn Squash Soup with Kale
One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from marthastewart.com is tasty and colorful – we eat with our eyes first, right? Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup. The recipe serves 4. Try it! (more…)
Broccoli Raab with Caramelized Onions
This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta.
Note that this recipe also includes the blanching steps, which is the key to removing much of the natural bitterness in broccoli raab. Some people blanch their raab, some do not — so if your raab isn’t particularly bitter, or you like bitter greens, you can easily skip the blanching steps. (more…)
Cippolini Onions
Cippolini (aka Cipolline) are small flat onions with a mild flavor. Their flat shape and size make them excellent candidates for roasting whole.
The biggest problem with these little gems is getting the skin off. Use a paring knife to cut strips of the skin from one end to another. Boiling briefly may also help to get the skins off. But all that work is well worth it! (more…)
Members Corner – Homemade Veggie Burgers
You asked and a fellow CSA member, answered. Here is her recipe for veggie burgers. Enjoy! (more…)
Spinach with Sun Dried Tomatoes
This is a quick, easy dish that can be a side dish, or served over pasta (see note at end of recipe) (more…)
Southern-Style Collard Greens
There are many delicious ways to cook collard greens, but this is best-known way to do it in the South – low and slow in a stockpot (or slow cooker) with plenty of bold, smoky ingredients to amp up the flavor of the greens. This recipe from Southern Living Magazine takes a few hours to simmer, but only requires a few minutes of hands-on cooking time. Serves 10-12. (more…)
Curried Acorn Squash and Apple Soup
Acorn squash has a slightly sweet taste, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread. A great soup for stormy days. Or for Thanksgiving. Makes about 24 cups of soup. (more…)