Serves 4 • 8 ounce pack of firm tofu • 8 ounces chestnut mushrooms (or other closed cup variety) • 3 ½ ounces fresh sprouted beans • 8 ounces pac choi • 3 tablespoons soy sauce • 2 teaspoons runny … Continue reading
Serves 4 • 8 ounces joi choi cut into 1 inch pieces • 1 pound of asparagus with ends cut off • 2 medium carrots, julienned • 2 tablespoons flour • 4 tablespoons butter • 2-4 tablespoons curry powder • … Continue reading
Serves 4 • 3 cups broth (chicken, beef, or vegetable) • 10 leaves joi choi, thinly sliced • 2 teaspoons soy sauce • 2 teaspoons Asian sesame oil • 1 teaspoon red pepper flakes • 1 garlic clove, peeled, chopped … Continue reading
• ¼ cup apple cider vinegar or rice vinegar • 1 tablespoon dark sesame oil • 2 teaspoons sugar • 2 teaspoons Dijon mustard • ¼ tsp salt • 6 cups very thinly sliced joi choi • 2 medium carrots, … Continue reading
2 Tablespoons olive oil plus extra for oiling the baking dish 1 12 oz box whole grain pasta (elbow, penne or fusilli) Large bunch of greens (kale, collards, turnip greens, dandelion greens, sorrel), chopped and blanched, drained and dried … Continue reading
The recipe below is an adaptation from “The Horn of the Moon Cookbook” and you may incorporate whatever vegetables the CSA share provides. It looks more complicated and intricate to make than it really is. A springform pan and some … Continue reading
The filling for this pie could easily be used for a gratin if you don’t feel like putting it into a pastry casing. It is important to cut the zucchini into a small dice for the best texture and look. … Continue reading
For those of you who have been wondering about what to make of the napa cabbages in your CSA loot, here is an easy and healthy water kimchi recipe that is also raw, fermented, vegan and gluten-free! There are hundreds … Continue reading
Ingredients 1 lb. sugar snap or snow peas 5-6 scallions 4 T. olive oil 1 lb. leafy greens (kale, collard or mustard) stemmed and coarsely chopped ½ t. salt 4-5 cloves garlic, minced a handful of fresh basil leaves, coarsely … Continue reading
Serves 4-6 • 6 medium kohlrabies • 1 pound ground beef or ground leftover beef, veal, pork or lamb • 1 large finely chopped onion • 1 1/2 tablespoons butter • 2 large eggs • 1 finely chopped garlic clove … Continue reading
Serves 4 • 2 tablespoons butter • 1 medium onion, chopped • 1 pound kohlrabi bulbs, peeled and chopped • 2 1/2 cups vegetable stock • 2 1/2 cups milk • 1 bay leaf • Salt and black pepper Melt … Continue reading