May 23, 2016
Use any of the milder flavored greens interchangeably in this recipe. Use any noodle you like or toss over spaghetti squash! Ingredients 6 cups loose greens 1/4 cup sesame seeds 3 tablespoons soy sauce 3 tablespoons maple syrup 2 cloves garlic 1 tablespoon grated ginger 2 teaspoons toasted sesame oil Organic Edamame noodles (available at Costco–… Read more »
May 18, 2016
This is a great way to use up a lot of cilantro at once and make use of cilantro stems. The stems actually contain much more flavor than the leaves and add a huge punch to recipes where their texture won’t interfere. This recipe is very flexible and adjusts well to your taste. Ingredients 2/3… Read more »
May 9, 2016
One of our volunteers made us a delicious, celery heavy salad with lots of cheese, dried fruit and toasted almonds. A bit of citrus and good olive oil soften the texture and flavor of desert grown celery and the other ingredients bring it all together into a delicious chopped salad of celery and shredded vegetables.… Read more »
Finely shred the cabbage (or pac choi) for this salad. You can add any other veggies (shredded root vegetables or sliced celery are great) and herbs you think might be good. Serve with cold soba or ramen noodles and diced chicken or tofu for a light meal. Garnish with roasted peanuts and lime wedges if… Read more »
April 18, 2016
This is a dish that is very versatile, easy to make and liked by most. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables. There are regional variations of this adaptable recipe that include cooked noodles or salty ham or bacon slices. Feel free to experiment.… Read more »
April 1, 2016
This is a very simple cabbage slaw that comes together in minutes. Fish sauce can be an intimidating condiment for some, but we encourage you to give it a try! Kumi recommends using a Three Crabs brand fish sauce or Red Boat. Add grated carrots or other veggies for color contrast and flavor. Ingredients ½… Read more »
Tender Japanese salad turnips cooked with popped mustard seeds, curry leaves and dried coconut with a touch of agave! Admittedly, asafoetida is not a pantry staple for many folks. If you’d like to try this unique spice without having to go to a specialty market and search it out, just ask us! We have a… Read more »
December 15, 2015
Ingredients 1 cup dry beans (pinto or black) 1 onion, chopped 1 tablespoon mole powder (negro, dulce, adobo, pipian oe any mole or your choice) 2 tablespoons olive oil 1 teaspoon dried oregano 1 bay leaf 1 teaspoon red chile flakes 1 large bunch greens (any greens), finely chopped Salt to taste Directions Soak beans… Read more »
October 12, 2015
If you are using other sweet or spicy peppers instead of shishitos in this recipe just make sure to remove their seeds. You can really add or substitute any summer veggies here, squash and okra would also make great additions. Add shrimp towards the end of cooking if you like! Ingredients 1/2 basket shishitos, cleaned,… Read more »
What a great surprise that you can use tomatillos in a sweet crisp! This is the recipe that Rachel used for the CSA cooking demo years ago and we all loved it. The recipe works best if you have a combo of both tomatillos and apples but you can use either one successfully. You can… Read more »