July 2, 2008
This is a very adaptable dish. In summer use cool and crispy cucumbers and zucchini. In the winter it is best radishes and carrots and greens like tatsoi, Tokyo Bekana or and Asian greens mix. Add baked tofu, hard boiled eggs or chicken to make a complete meal. Ingredients Directions Cook the pasta as directed… Read more »
Ingredients 1 small or three baby or Japanese eggplants, chopped into one inch cubes 1 bell pepper, green or red, cored, seeded and cut into one-inch pieces (substitute roasted chile from the freezer) 1 pound potatoes, cut into one-inch cubes, peeled if needed (not generally needed for our CSA potatoes) 1 pound zucchini or other… Read more »
Ingredients 4 large potatoes, baked or steamed whole 1 small onion, minced Fresh refrigerator pickles (see recipe), diced Vegan mayonnaise (Nasoya or Vegenaise) Prepared mustard 2 tablespoons nutritional yeast Salt & pepper Directions Peel skin from potatoes while still warm. Cut in small cubes and place in a large bowl. Add onion and a generous… Read more »
Wendy McCrady, Tucson CSA member Here’s an easy way to use your cucumbers. They are so tasty you’ll be eating them straight from the jar. Use them on your 4th of July burgers and chop them up for the potato salad, too. Ingredients 6 cups sliced cucumber, peeled if skin is tough 1 cup sliced… Read more »
June 24, 2008
If you use eggplant for this recipe, dice them into medium size squares, for cucumbers, slice into coins or half moons. Ingredients 2 parts miso 3 parts rice wine vinegar 1 part soy sauce 1 part toasted sesame oil Freshly grated ginger, minced garlic and red chile flakes to taste Directions For eggplant: Heat 2… Read more »
Use this recipe if you don’t have enough fruit to make a whole cobbler or crisp. You can use nectarines or plums in this recipe, too. Serve with vanilla yogurt or a scoop of ice cream. Ingredients 1 basket stone fruit, washed, pit removed and cut into quarters 1 slice lemon 1 tablespoon sugar or… Read more »
Use a couple teaspoons of mole powder or other Mexican spice mix for this recipe. It is equally good served hot or cold. Roll it up in a tortilla with refried beans for an easy dinner, or serve cold over lettuce. Ingredients ½ basket tomatoes, chopped ½ basket tomatillos, peeled and chopped About 3-4 medium… Read more »
Adapted from a recipe in Sunset Magazine, June 2008 issue. Ingredients 1 small to medium onion, chopped 2 teaspoons oil 1 cup rice 2 cups water, stock or broth 1 share verdolagas, washed and chopped 1/2 cup toasted walnuts Salt and pepper to taste Directions Sauté the chopped onion in the oil until golden. Toss… Read more »
June 10, 2008
Ingredients 1 cup corn kernels 2 bell peppers, coarsely chopped 1 onion, chopped 1 summer squash, cubed 2 tomatoes, quartered Salt to taste 1 tablespoon mole adobo (or mole pipian for a less spicy version) 1 tablespoon oil 1/2 to 1 cup vegetable or chicken stock Directions Sauté onion, corn, bell peppers and mole powder… Read more »
If you already have the grill going for another dish, you might as well prepare dessert on it as well! Serve these peaches with vanilla ice cream and a bit of toasted nuts or granola. Ingredients 1 basket peaches, sliced in half, pits removed oil for coating Directions Coat sliced sides of peaches with oil… Read more »