January 29, 2024
This recipe could take a number of different directions. At its simplest, you can dress slices of roasted cauliflower with a store bought tapenade and a squeeze of lemon. But you can also dress up the basic tapenade with some roasted nuts, browned butter and citrus zest for an extra special sauce. Serve the mix… Read more »
September 14, 2022
This tasty salad is great with grapefruit or tangerines, too. Ingredients 4-6 tomatillos, husked, rinsed and sliced thinly1 large orange, peeled and cut into sections (see note)I small jalapeno, serrano or fresno chile, thinly sliced1 shallot, thinly sliced2 tablespoons orange, lemon or lime juice2 tablespoons olive oilCilantro chopped (optional)½ teaspoon cayenne, Tajin, or smoked paprika… Read more »
September 12, 2022
Try this basic recipe then adjust to your taste and what is available. Mint or basil would be great addition and a splash of gin wouldn’t be out of place. Ingredients 2 ounces cucumber juice ( made by blending peeled, seeded cucumbers with a little water, then straining; it works out to about 1/2 medium size cucumber… Read more »
August 15, 2022
This is a fun way to change up your cucumber salad routine. Salting and smashing the veggie is a bit like salting and massaging kale, changing the texture and making it easier for dressing ingredients to quickly soak into the cucumber. Ingredients 1 large cucumber 1-2 teaspoons sesame oil Pinch of sugar (optional) 1/4-1/2 teaspoon… Read more »
June 6, 2022
Cooking radishes brings out their sweet flavors. You can try this with any radishes or even turnips but the large Korean or Daikon radishes have a great texture and flavor once cooked! This recipe calls for bonito flakes, shaved dried fish, which adds a great flavor. You could add a bit of oyster sauce for… Read more »
April 18, 2022
These burgers are a little time consuming to make. I prefer to do them in huge batches of 30 to freeze for later. This recipe should yield about 10-12 burgers, depending on how big you make them but you could halve it or double it. For best results the burgers really need to be pan… Read more »
April 11, 2022
This is an adaptation of a recipe and traditional dish from southern Italy (i.e. Naples or Sicily, depending on which recipes you look up) that can be eaten as a breakfast, brunch or dessert. Here I have taken advantage of the last of our delicious citrus for both its zest and juice, ricotta, as well… Read more »
April 8, 2022
Wheat berries make a hearty base for a chopped salad. Here they are paired with celery, lentils and a chimichurri sauce. Our CSA celery is fibrous, but you can easily peel the long strings from along the back of each stalk if you want. If you don’t have cilantro to make your own sauce, you… Read more »
April 2, 2022
Another delicious recipe from CSA member Zeba Basu. Asafoetida is worth seeking out and adds a lot of flavor with just a tiny pinch. Ingredients Heat the oil on medium heat then add the mustard seeds, curry leaves and Asafoetida. Let them sizzle few seconds, don’t let them burn. Then throw in the cabbage and… Read more »
March 30, 2022
If you want to try something new and delicious with cabbage these pakoras are just the thing. Adjust the spices to your taste, depending on what you have in the cabinet. Seasoned spice blends with garlic and onion powder along with herbs and spices work great here. You’ll probably want to use the small grater… Read more »