July 28, 2014
You can use sweet or hot peppers or a combination of them in this stew depending on your taste. Ingredients 2 fish fillets (white fish is best) 1 large onion, chopped 2 cloves garlic, minced 2 large potatoes, diced 2 large tomatoes, diced 2 sweet peppers, diced 1 basket okra (remove stem end and then… Read more »
June 2, 2014
Ingredients 1lb Pasta 2 tablespoons olive oil 2 carrots, shredded or julliened 2 small onion, diced 1 medium or 1/2 large summer squash, diced 2 yellow tomatoes, roughly chopped 2 cloves garlic, minced Squash blossoms, torn or chopped Freshly chopped herbs 1/2 cup broth or water 1 tablespoon ouzo or pastis, optional Salt and pepper,… Read more »
March 10, 2014
Green garlic is young garlic that is harvested before the cloves have begun to mature. It is also sometimes called spring garlic and baby garlic. It includes the whole plant: roots, nascent bulb, leaves and stalk, and sometimes a flower stalk also. Green garlic resembles overgrown scallions or green onions, with a deep green stalk… Read more »
January 13, 2014
This is a great idea from one of our volunteers. While the texture of spaghetti squash is not really spaghetti-ish, it is quite similar to Thai rice noodles. In this recipe the squash actually makes a decent stand in for noodles. Add sauteed greens, green beans or other veggies to the dish if you like.… Read more »
Sara Jones, Tucson CSA If you have greens piling up in your fridge, this is a great way to deal with them. This recipe uses several bunches of greens. The prep for the recipe takes a little while, but will give you about 8-10 servings. You can freeze the dumplings to add to soups and… Read more »
November 11, 2013
How about using leftover, cooked Spaghetti Squash in a salad rather than a cooked dish? Because of its nice shredded texture, it works well in coleslaw recipes. Use it in your favorite coleslaw recipe or try this. Ingredients 2 cups cooked spaghetti squash, strands teased apart 2 large handfuls arugula, cleaned and finely chopped 2… Read more »
Here’s a simple way to make a quick side of mustard greens. Use any vinegar based salad dressing you have in the fridge or simply add a splash of oil and vinegar and some hot sauce if desired. Directions Bring to boil 1/3 cup of broth or water in a stainless steel skillet. Add chopped… Read more »
October 14, 2013
Ingredients 2-3 bell peppers 1 large or 2-3 small eggplant 1 medium onion 3 garlic cloves 2 teaspoons ground cumin 3 tablespoons olive oil 1 tablespoon tomato puree Salt and pepper to taste Directions Pre-heat oven to 400’°. Cut eggplant, onions and bell peppers in cubes.’ Add to a large bowl with oil, garlic and… Read more »
September 12, 2013
Make a big batch of green chile eggs and have an easy meal on hand all week, or freeze some for instant breakfasts when you’re in a hurry. Ingredients 18 eggs 2 tablespoons white wine/rice wine vinegar 1 share, diced roasted chiles (use more or less, to taste) 1 1/2 cup shredded cheese (mozzarella, or… Read more »
August 5, 2013
You can use this filling for bell peppers, poblanos and smaller cubanelle peppers or try it for stuffed zucchini! Ingredients: 1/2 cup quinoa Meat version: 1 pound ground pork (or chorizo or sausage) Veggie version: use Soyrizo or replace meat with cooked black beans, plus 1 beaten egg to bind the mixture 4-6 bell peppers… Read more »