September 5, 2009
Ingredients 1 cucumber, peeled and seeded 1 small sweet onion, minced 2 teaspoons white wine vinegar 1 teaspoon Dijon mustard 1 small pat butter 1 drizzle olive oil 1 teaspoon dried tarragon or dill (optional) Salt and pepper, to taste Directions Cut the cucumber in half, lengthwise, then cut each half into three long strips.… Read more »
Ingredients 1 cup cooked and mashed sweet potato 1 cup leftover sushi rice (short-grain white rice seasoned with seasoned rice vinegar) 1 tablespoon finely chopped roasted peanuts 1 teaspoon vegetarian “fish” sauce (Nuoc Mam Chay in Asian food stores – contains no fish) 1 tablespoon fresh lime juice 1 tablespoon brown sugar 1 tablespoon minced… Read more »
A most refreshing summer dish! Add some diced black olives or roasted red peppers for extra flavor and color. Ingredients Dressing: combine Directions Mix pasta, cucumber and dressing. Serve cool. Submitted by Philippe Waterinckx, Tucson CSA
Ingredients Directions Sauté the eggplant in olive oil, stirring occasionally, until tender (about 10-12 minutes). Combine cooked pasta, eggplant and pesto. Serve hot. Using the spiralled fusilli with their augmented exposed surface allows the pesto to thoroughly coat all he groves of the spirals, making for incredible explosions of flavor with every bite. Submitted by… Read more »
August 6, 2009
Haluski is a Polish dish consisting of noodles and cabbage that I learned from a roommate from central Pennsylvania. When I saw those cabbages in my share, I knew I needed to make this recipe again. It’s extremely simple and delicious as it is, but can also be varied. It’s great comfort food for a… Read more »
August 4, 2009
This is a salsa bar standby and is a great taco condiment. This also makes a great dressing for a salad, just thin it out with a bit of oil and vinegar. The sauce is just the basic salsa verde recipe, with avocado and sour cream added in. Remember, salsa verde freezes excellently, but the… Read more »
July 31, 2009
This colorful salsa is a nice way to use melon in a savory, rather than sweet, setting. It’s good on chips, with quesadillas or served on top of chicken or fish. Ingredients 1/4 melon, peeled, seeded and diced into 1/2 inch or smaller dice (about 2 cups) 1/4 jicama, peeled and diced into 1/2 inch… Read more »
July 27, 2009
This recipe is adapted from a simple Turkish dish of grilled eggplant mixed with yogurt sauce. If you can, try grilling the eggplant for a richer, smoky flavor. Many recipes also add ground beef or lamb to the dish. Ingredients Directions Prepare the yogurt sauce first, up to a day ahead of time. Stir together… Read more »
Most winter squash can be steamed or roasted and pureed to use in place of canned pumpkin in recipes. These muffins are light on the sugar so there is room to add chocolate chips or a sweet cream cheese frosting without overdoing it. Ingredients Directions Preheat oven to 325 degrees. Mix together flour, baking powder… Read more »
July 16, 2009
You can use a variety of different summer vegetables in this dish. You could also use melon and/or cucumber to add more texture and flavor to the classic tomato based dish. Ingredients 2 to 3 mixed red and green tomatoes, cut into wedges 2 tomatillos, cut into wedges 1 medium cucumber, cut into half moons… Read more »