February 12, 2009
For people like me who really don’t like stewed or sauteed greens, here’s a different (and crunchy!) way to prepare a lot of greens. More of a method than a recipe, I’ve tried this with kale, collard greens and chard, but I imagine it would work with various leafy Asian greens as well. All amounts… Read more »
January 5, 2009
This is a very simple, yet tasty recipe, with lots of room for innovation. If you like curry flavors, add more spices to the mix, sautéing them with the onions before adding the rest of the ingredients. You can also add tofu, garbanzo beans or cooked chicken for a complete meal, served over rice. Ingredients… Read more »
Nutty bread crumbs are excellent atop these sweet, earthy root vegetables. The artichokes will probably cook faster than the turnips, so add them about halfway through cooking. Ingredients 2 or 3 turnips, cut into bite size pieces 1 large or several small Jerusalem artichokes, cut into bite size pieces 1 large handful garlicky bread crumbs… Read more »
December 22, 2008
This is a good way to eat bok choi-style greens. Ingredients 1 or 2 bunches washed and chopped bok choi-style greens Cooked pinto beans Directions Sauté greens in a little peanut oil and sesame oil and season to taste with soy sauce. Serve in a bowl over warm pinto beans and top with a little… Read more »
Adapted from consciouschoice.com Hon tsai tai is an Asian variety of rapini (broccoli rabe). Some also call it flowering bok choi. You can adapt bok choi or rapini recipes to be used with hon tsai tai instead. You’ll use the stems and any flowering parts along with the greens. Ingredients Directions Cut hon tsai tai… Read more »
This is an easy recipe to toss in the oven to bake while you prepare the rest of your meal. Depending on the other flavors in the meal, consider layering in a handful of chopped fresh herbs. Use whatever cheese strikes your fancy! Ingredients 3 medium potatoes, thinly sliced 3 medium turnips, thinly sliced 1… Read more »
With a simple salad, this rice could make an easy meal. It can use up a lot of the dill that we get at the CSA. Ingredients 1 1/2 cups long grain white rice 2 tablespoons butter and/or olive oil 1 small onion, diced 1 cup of dill, choppped 2 tablespoons capers, drained 1 can… Read more »
November 24, 2008
This is an excellent Thanksgiving day bread, or make it the day after with any leftover cranberries. Ingredients 2 cups flour 1 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup fresh squeezed orange juice 1 tablespoon grated orange zest 1 teaspoon ground ginger 2 tablespoons canola oil 1… Read more »
Sara Jones, Tucson CSA This is really a formula rather than a recipe and can be altered according to how rich you want the dish to be. Some recipes call for 3-4 eggs or just egg yolks and over a cup and a half of cheese! This is a bit lighter and could be made… Read more »
Ingredients 3 large turnips or radishes ¼ cup flour of choice (I have used many different kinds of wheat free flours with success.) 1 egg 1 tablespoon dried dill or more if fresh Juice of one lemon Peel of one lemon ½ teaspoon salt Sugar, to taste (optional) Chèvre or greek yogurt, to garnish Directions… Read more »