1 LOAF OF FRENCH BREAD SLICED THIN, RUBBED WITH OLIVE OIL AND BAKED IN OVEN 2 TABLESPOONS BUTTER/2 TABLESPOONS OLIVE OIL (CAN USE ALL OLIVE OIL) 1 LARGE ONION THINLY SLICED OR COMBINATION OF ONION AND SHALLOTS MUSHROOMS (OPTIONAL) MIXTURE … Continue reading
1 bunch greens (mustard greens, carrot tops, turnip greens, collard greens, kale , chard, onion greens, ANY GREENS) 3tablespoons olive oil or grapeseed oil 1 small yellow onion, diced salt, to taste 2 cloves garlic, chopped 1/2cup cilantro 1tablespoon … Continue reading
¼ cup ghee or coconut oil 2 teaspoons whole cumin seeds 1 teaspoon ground cumin 2 Tablespoons ground coriander 1 teaspoon ground turmeric ¼-1/2 teaspoon cayenne pepper 1 small head cauliflower cut into florets 2 medium thin-skinned potatoes, cut into … Continue reading
2 Tablespoons olive oil 2 medium carrots, peeled and chopped 2 celery stalks or 1 fennel bulb, chopped 1 medium onion, chopped 2 kohlrabi, peeled and chopped 2 cloves garlic, minced pinch, crushed red pepper flakes 2 teaspoons fresh rosemary, … Continue reading
2 – 21/2 pounds greens (collards, kale, chard, cabbage or any combination) salt 2 Tablespoons olive oil 2 cups chopped sweet onions such as Vidalia 2 large garlic cloves, minced ¼ cup chopped fresh dill ( or 2 Tablespoons dried) … Continue reading
Ingredients For the Dressing: ⅓ cup olive oil ¼ cup white wine vinegar juice of one lemon juice of one orange 1 shallot, minced ½ teaspoon salt For the Salad 6-8 slices French bread or baguette 4 tablespoons butter, melted … 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
2 generous bunches of greens, whatever the CSA provides (kale, chard, beet, etc.), stemmed and washed Salt 1 pound collard greens, stemmed and washed or 1 pound cabbage, cored and chopped 3 Tbs olive oil 1 medium onion, chopped 2 leeks, … Continue reading
4 medium Idaho potatoes, peeled and cut into cubes 5 turnips, peeled and cut into cubes– optional 1 package dried porcini mushrooms ½ cup red wine 16 oz Portobello mushrooms cut into medium chunks 2 sprigs fresh rosemary or 1 … Continue reading
1 package lasagna noodles (or make your own pasta) 1 lb carton ricotta cheese 2 cups of shredded mozzarella cheese 2 eggs 4 cloves, garlic, minced 1 medium onion, minced 3 T. olive oil 1 t. dried basil 1T. dried … Continue reading
I think these could also be good as a party appetizer, perhaps twice-baked little red potatoes? A little fussy, scooping and restuffing all of those little potatoes, but what delicious bites they’d be. A melon baller made easy, neat work … Continue reading
This “bread pudding” which also might be called a “strata” can be used as a base for any number of cooked vegetables. Simply put, cooked veggies are tossed with stale bread and cheese and then mixed with milk and eggs … Continue reading
2 Tbs. olive oil 2 medium onions, chopped 2 large leeks, white and light green parts only, cleaned and sliced 2 medium carrots 2 celery stocks, chopped salt 6 garlic cloves, minced ½ head cabbage shredded or collards, stemmed and … Continue reading
Any of the greens you picked up this week (collards, kale, mizuna, turnip, etc…) can be used in this recipe. Just remember to clean and stem the greens before chopping into bite size pieces. Some people like to blanch greens … 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
2 lbs mixed greens (kale, chard, spinach, mizuna, mibuna, turnip leaves, etc..) 1/4 cup extra-virign olive oil 8 cloves garlic, sliced 1/4 teaspoon red pepper flakes 1/4 cup sun-dried tomatoes, chopped finely 1 15 oz. can chickpeas (not drained!) 2 … Continue reading
An alternative to cooking kale is using it in a raw salad. Massaging the leaves with a little oil will make them tender, (preferably not vegetable or canola oils—extra-virgin olive oil and truffle oils are especially delicious). This recipe makes … Continue reading
This recipe will condense 1 cubic foot of greens (all the greens in a CSA pickup) into a large bowl, where they can be used as a side dish for 3-4 days easily. You can use a deep nonstick pan … Continue reading
The quality of our veggies makes any meal we prepare great. And what could be more appealing to the eye then some beautiful strands of pasta laced with some of the kale from our CSA share? With not much more … 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