Tagged: parsley

Rustic Homemade Pizza Sauce

Rustic Homemade Pizza Sauce

You can turn almost any of your extra CSA veggies into toppings on a homemade pizza.  From the Cooking Close to Home cookbook, this simple, chunky, sauce yields about 3½ cups, enough for 3, 16-inch pizzas.  It is also an excellent base for adding pasta sauce ingredients like ground meat, sausage, or other veggies later.  You can also freeze it, in case you have more tomatoes than you know what to do with.

If you have fresh herbs, the conversion is one teaspoon dry equals one Tablespoon fresh (and fresh will taste so much better!).
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Charmoula Sauce

Charmoula Sauce

This is a classic Moroccan sauce typically used on grilled or baked fish, but it is also quite good on chicken. Some like to cook the fish and then add the sauce as a choice on the table, but others love how the sauce seeps into the meat when the fish is cooked with a slathering of the sauce on top. This particular recipe comes from The New York Times. (more…)

South Beach Diet Gazpacho

South Beach Diet Gazpacho

Gazpacho is simple and refreshing soup usually served cold.  And it uses all of the vegetables that we typically get in our summer CSA shares.  This Gazpacho recipe comes from the South Beach Diet, and can be found on epicurious.com.  Serves 2. (more…)

Raw Beet Salad

Raw Beet Salad

This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor.  Uncooked beets are less sweet and earthy than they are when boiled or roasted.  This is a messy affair, so peel and grate them near the sink.  Serves 4. (more…)

Summer Succotash

Summer Succotash

If you’re tired of traditional succotash, try this recipe from the “Simply Organic” by Jesse Ziff Cool.  It deviates from the classic style of succotash by substituting green beans for lima beans, and adding hot peppers, cumin, and lime for a southwestern twist. (more…)