May 4, 2011
This is great for salads, sprinkled with some sesame seeds as a garnish. The dressing could also be used as a sauce for soba or udon noodle bowls. Ingredients Directions Clean carrots and remove tops and bottoms, chop into pieces. Put all ingredients in a food processor or blender and pulse a bit to break… Read more »
One of our Tuesday volunteers, Dana, has found some really interesting ways to use our abundance of carrots. This is one of the recipes she found and tweaked to fit our CSA produce. Serve this dish as a salad, or puree it to serve as a dip. Use half parsnips in this dish, if you… Read more »
April 19, 2011
This is simple and yummy. Ingredients 1 Can Sardines in Olive Oil 1 Bunch Beet Greens or other CSA Greens Sea Salt to taste Walnut Halves (optional) Directions Open a can of TJ’s sardines in olive oil. Pour oil into frying pan, add beet greens and saute till cooked.Add sardines to warm them up and… Read more »
March 30, 2011
This is a great way to use fresh chicories as the ingredients balance the bitterness of the greens but you could use a lettuce mix, too. The key to this salad is the mint, which, along with the lemon juice, adds freshness to balance the strong flavors of the cheese and olives. If you can,… Read more »
February 21, 2011
Yes, putting greens into a quiche is a great way to use them. But putting them into the pie shell, ingenious! Double up on your greens by putting them in the shell and the filling. This is a great opportunity to use up any greens that may be clogging your veggie drawer. Make more than… Read more »
February 8, 2011
Why not highlight the mustardy flavor of mustard greens by combining them with some spicy Dijon mustard? This is a great side dish or use as topping for a steak or shiitake mushroom sandwich. Ingredients Directions Bring well salted water to a boil in a large pot, add mustard greens and return to a boil.… Read more »
Paneer Cheese 4 cups whole milk 1 cup whole milk yogurt 1 large piece cheesecloth or fine meshed strainer Place milk in large heavy saucepan and bring to a boil, stirring gently over high heat. Before milk boils and the bubbles spill over, mix in the yogurt and continue to stir until the milk curdles… Read more »
Ingredients 2 pounds of squash or pumpkin (ANY KIND!), peeled and cut into chunks Enough vegetable broth or water to cover the squash 1 tablespoon olive oil or butter 1 teaspoon salt 2 apples 1 onion 3 cups organic corn (fresh if possible, otherwise frozen) 1 cup coconut milk Directions Cook squash or pumpkin, salt… Read more »
Ingredients 1 cup quinoa (uncooked) 1 ½ cups water 1 large sweet potato, peeled cut into small chunks 1 unpeeled apple, cut into small chunks ½ cup pecans or walnuts 1/2 cup dried cranberries ½ cup (each) cilantro and parsley, finely chopped ½ teaspoon salt ½ cup coconut (optional) ¼ teaspoon cinnamon ½ cup lime… Read more »
January 23, 2011
Here’s an option for using lots of greens: souffle! I’ve slightly modified a recipe for broccoli souffle from an old Better Homes and Gardens cookbook: All-time Favorite Vegetable Recipes. It’s great with broccoli of course, but it’s also quite good with whatever greens you have on hand. Ingredients 2 cups chopped greens (kale, braising mix,… Read more »