Awesome Eggrolls
Here’s a new way to use some of the cabbage we’ve been getting. It’s a bit of work, but well worth it, courtesy of allrecipes.com. (more…)
Tagged: onions
Curried Zucchini and Couscous
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4. (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…)
Easy Gazpacho
This is my go-to recipe for delicious and satisfying gazpacho. And now that we are in peak tomato season, it’s an easy meal, despite what might appear like a long and arduous process — it is not! Read it thru a few times, make it once, and you will see how simple it is. The recipe serves 4-6 and hails from the website www.thekitchn.com. Do try it, please. (more…)
Broccoli Cheese Soup
My friend made this soup for me, and it was so good, I had to share. The quantities of ingredients are approximate, so use your judgement. (more…)
Italian Sausage and Squash Soup
This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled. And it freezes beautifully! Do try it. (more…)
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
Not sure what to do with extra red onions? Try roasting them! This recipe comes from the Tyler Florence via the Food Network. Prep: 8 minutes, Cook: 46 minutes. Serves 6 (more…)