June 10, 2008
This breadcrumb mixture is great sprinkled over most cooked veggies including, squash, turnips or green beans. Use it to top casserole dishes, gratins and pasta dishes as well. Stale bread will work best. If you only have fresh bread you may want to toast and cool the slices before proceeding. Then place a couple slices… Read more »
June 7, 2008
This is an incredibly refreshing drink for hot summer days and it can be made with any citrus. Much healthier than store-bought lemonade! Whenever you have more citrus than you can handle at any one time, squeeze it and freeze the juice in ice cube trays for a seltzer treat on another hot day.… Read more »
If you have tomatillo salsa, use that as a sauce for these enchiladas. If not, a can of red enchilada sauce or a quick red chile sauce would work. Also, you will save a lot of time on this recipe if you already have some leftover baked potatoes and roasted garlic, so plan ahead during… Read more »
June 2, 2008
These miso sesame cucumbers are an excellent accompaniment to a quick fried rice! 2 tablespoons miso3 tablespoons rice wine vinegar1 tablespoons toasted sesame oilfreshly grated ginger, minced garlic and red chile flakes to taste Mix all ingredients together, adding a little water, if necessary, to thin.’Â Massage into chopped cucumbers and let sit 10 minutes… Read more »
Can be used with Sweet Potato Patties, Sautéed Eggplant, or Cooled Cucumber Salad Ingredients 2 tablespoons miso 3 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil freshly grated ginger, minced garlic and red chile flakes to taste Mix all ingredients together, adding a little water, if necessary, to thin.
Sara recently featured this dish at a CSA cooking demonstration. Ingredients Sweet Potato Patties 1 cup leftover baked or steamed sweet potatoes, peeled and mashed 1 cup cooked grains 1 tablespoon flour Miso Sesame Sauce 2 tablespoons miso 3 tablespoons rice wine vinegar 1 tablespoons soy sauce 1 tablespoons toasted sesame oil freshly grated ginger,… Read more »
Ingredients 2 cups grated summer squash About 1-1 1/2 cups cold cooked grains, preferably quinoa or white rice 1/2 small sweet onion, sliced thinly 1 egg 1 tablespoon flour Salt and pepper to taste Directions Drain squash in a colander for 30 minutes. After draining squeeze excess moisture from squash, then mix with grains and… Read more »
June 1, 2008
Ingredients 1 pound apricots, pits removed 1 tablespoon olive oil 1 small onion or 1 shallot, chopped 2 cloves garlic, crushed 1/4 teaspoon salt 1/4 teaspoon Cayenne pepper, or 1/2 jalapeno, chopped 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon mustard 1 teaspoon fresh ginger, grated 1/4 cup sugar… Read more »
Directions Mix equal amount of beets (boiled and cubed) and oranges (peeled and cubed). Add some lemon juice, some olive oil, salt and pepper, raisins, salt and pepper and some chopped cilantro or parsley. Mix well. Chill. Serve.
May 21, 2008
Ingredients 1 portion CSA rhubarb, cut into half inch segments 1 or 2 oranges, peeled and chopped 1 cinnamon stick ¼ cup sugar 2 tablespoons water Directions Place all ingredients together in a covered saucepan and gently cook for 10 minutes, or until rhubarb is turning soft. Serve for breakfast with oatmeal or yoghurt, for… Read more »