September 29, 2015
Shishito peppers are a really fun snack or appetizer, being mostly mild with the occasional rogue spicy pepper. You’ll eat the whole pepper (minus the stem), seed cavity and all. If you are worried about getting the spicy one, do a little taste test at the tip, otherwise you can just pop the whole pepper… Read more »
September 10, 2015
This refreshing dip very much ressembles the Greek tzatziki, except you replace the cucumbers with verdolagas. Ingredients 1 tub (12-oz) Greek yogurt ot strained yogurt About 1 1/2 cups chopped vergolagas, including tender, smaller stems 2 cloves garlic, finely minced Juice of half a lemon Salt and pepper to taste Chile flakes Directions Mix together… Read more »
September 7, 2015
Ingredients 1 bunch verdolagas (purslane), chopped into 1 inch pieces, tender stems included 1 onion, chopped 1 clove garlic, minced 1 cup basmati rice 2 tablespoons olive oil 2 cups vegetable or chicken stock 1 teaspoon black pepper Juice of half a lemon Directions Heat olive oil over medium heat in a skillet. Add onions and garlic and saute… Read more »
June 29, 2015
Ingredients 1/2 melon, peeled and seeded and cut in small cubes 2 cloves garlic, minced 1/2 red onion, chopped 1/4 cup basil or mint, chopped 1/2 Jalapeno or Serrano pepper, finely chopped or 1/2 tablespoon chile flakes Juice of 1 lemon or 2 or 3 limes Salt Directions Gently mix all ingredients. Refrigerate for 1… Read more »
April 29, 2015
This sauce is excellent served with roasted veggies, especially the cauliflower and broccoli or any carrots or beets that are lingering in your veggie drawer. Ingredients 1/4 cup tahini 1 tablespoon lemon juice Minced green garlic, to taste Water or olive oil Directions Mix the tahini with the lemon juice and garlic. Add a bit… Read more »
April 16, 2015
I am thrilled to get grapefruit, cutting celery, and green onions in our CSA shares. The following salad is a match made in heaven! You can easily pull the tougher strings out of the celery, or slice very thin to avoid fibrous bites. The tender little light green 1-3″ shoots that sprout from the base… Read more »
April 13, 2015
If you don’t eat meat, sauteed tempeh and cashews make a great substitute for the chicken, or use chopped hard boiled eggs. If you have dill it will make a delicious addition to this salad. Ingredients Directions Toss all the ingredients together and let sit at least 30 minutes to allow flavors to meld. Use… Read more »
March 23, 2015
Eat this soup chilled or hot. This is a great dish to prepare if you can’t chew your way through another salad! Top with croutons and/or finely diced carrots for a bit of crunch. Ingredients 2 medium (or one gigantic!) head lettuce, cleaned and roughly chopped 1/2 onion, diced 1 tablespoon butter 1/3 cup frozen… Read more »
This is a great way to use carrots and beets and also works if you have to sneak either of these vegetables past anyone you are serving. You can make a vegan version with cooked lentils or use ground beef or pork. Serve as sauce on pasta, rice or simply on its own with some… Read more »
January 26, 2015
You will want two bunches of greens for this recipe (another variation is to use nopalitos instead of greens!) Turnip greens and mustard greens are perfect for this, as the curry flavors and creamy coconut balance the pungent greens. You can use other greens if you need to. If you are using turnip greens, add… Read more »