November 3, 2011
Ingredients 2 tablespoons olive oil 1 bunch dandelion greens 1 small onion, chopped 2 cloves garlic, minced 1-2 teaspoons red chile flakes 2 tablespoons grated Parmesan cheese salt and pepper to taste Directions Chop the greens in 2-inch segments and blanch them in salty water until the stems are tender (about 5 minutes). Drain the… Read more »
October 13, 2011
This is a basic recipe that is great for beans that are on the more mature side. The higher heat and longer cooking gets them tender and brings out their flavor. Add any spices you might like, or mix the green beans with okra, which is also great roasted. You want to get a nice… Read more »
September 5, 2011
Ingredients 1 CSA bag green or purple beans (approx. 1 lb) 1 hard boiled egg, peeled and crumbled 1/4 cup of feta, crumbled Parsley or chives, chopped Dressing: 3 tablespoons olive oil 1 tablespoon vinegar 1 small onion 1 teaspoon mustard Salt and pepper Directions Blanch the green beans whole for 2-3 minutes or until… Read more »
August 31, 2011
Ingredients 1 share summer squash (4-5 small squash) 2 loose cups of basil 1 jalapeno lightly chopped 1/3-1/2 cup of chopped walnuts or whole pine nuts 3 cloves of garlic (roughly chopped) 1 teaspoon sea salt and Black pepper to taste 1/3 cup extra virgin olive oil Zest of one lemon, juice from half the… Read more »
(adapted from “Lower Valley Carnitas” recipe in The Border Cookbook) Ingredients 4 teaspoons ground cumin 4 teaspoons oregano 2 teaspoons salt 1 teaspoon freshly ground black pepper 3–5 lbs. pork Boston butt (shoulder butt), cut into 2-inch cubes Olive oil to sear pork and saute onions 4 cloves garlic, minced or crushed 1 onion, chopped… Read more »
August 18, 2011
Ingredients 3 summer squash 1 jalapeno 1 onion 1 cup frozen sweet peas 1-2 tomatoes 3 tablespoons sunflower seeds Arugula or greens of your choice or finely minced cilantro Olive oil Salt and pepper Lemon/lime Handful of dates or dried cranberries (optional) 10-12 flour/corn tortillas Directions Cut the summer squash into bite-sized pieces. Finely dice… Read more »
August 17, 2011
We were lucky enough to sample these at a cooking demo one summer. This is super tasty tucked into bread or pita, or served on lettuce wraps or crackers. Ingredients 2 Large eggplants ½ teaspoon cayenne pepper Salt and pepper 2-3 tablespoons of whole grain mustard 1/3-1/2 cup of plain Greek yoghurt (or thick strained… Read more »
August 16, 2011
This familiar winter squash, Cucurbita moschata, is recognizable by its beige skin and curvy bell shape. Inside it has sweet orange flesh similar in color and flavor to pumpkin. It is actually called Butternut “pumpkin” in Australia and New Zealand. It gets sweeter and more orange as it ripens. Like other winter squashes, butternut squash… Read more »
August 14, 2011
This is a great recipe that uses fresh eggplant and seasonal peppers. There are so many ways this recipe can be varied by adding whatever fresh vegetables you have on hand. It’s hard to mess this one up! This dish is quite spicy, so reduce the amount of hot peppers if you prefer yours mild.… Read more »
1 cucumber – If you use an Armenian cucumber you can use the peel. (If the seeds are big, I scoop them out before putting in the blender.) Ingredients 1 cucumber – If you use an Armenian cucumber you can use the peel. (If the seeds are big, I scoop them out before putting in… Read more »