January 28, 2008
Adapted from a recipe by Paula Deen Ingredients Onions Olive oil Vegetable bullion cubes (use the kind with no added salt) Freshly ground black pepper Foil Directions Peel the onions and slice vertically into fourths, without cutting all the way through the root end. Gently separate the onion layers and rub with olive oil (I… Read more »
Ingredients 1/2 bunch radishes, grated or cut in thin slices 1 cup Greek yogurt a few stalks of green onions or chives, chopped Salt and pepper Sliced bread Directions Mix radishes and yogurt and a generous dose of salt and pepper. Spread on bread slices. Garnish with green onions. Submitted by Philippe, Tucson CSA
January 15, 2008
Ingredients 3 or 4 large tortillas (corn or flour – your choice)Your choice of CSA vegetable(s) (or a combination of them!) Your choice of seasonings: Your choice of grated or crumbled cheese- 3 oz of: Directions 1) Prepare your vegetables and let them cool. Dice and roast sweet potatoes, potatoes, squash and any hardy veggies… Read more »
Ingredients Per serving: 1 large flour (or corn) tortilla 1 bag CSA greens 2 eggs olive oil crushed garlic salt and pepper Directions Combine a tablespoon or so of olive oil with crushed garlic (as much as you like.) Wash and shred the greens. Wilt in a pan with a few drops of olive oil,… Read more »
Ingredients 4-6 garlic cloves, bruised and minced 1 medium onion 2 cups chopped greens (spinach, chard, beet greens, etc.) 1/4 cup soy sauce 3 tbs. tomato tapenade 4 ounces tofu, cubed 1/4 cup sesame tahini Optional – a dash of Thai fish sauce Directions This is one of my favorites at the Indian Restaurant, but… Read more »
Delicious with curried vegetables. Substitute roasted green chiles from your freezer for the fresh, if desired. Ingredients 1 bunch cilantro, washed and drained ¼ cup onion, chopped ½ teaspoon cumin seeds (or powder) 1 green chile Juice from 1 lemon 1 teaspoon salt Yogurt, opt. (I use plain soy yogurt.) Directions Remove discolored leaves and… Read more »
I’ve always found the traditional Italian aglio e olio pasta (garlic and olive oil) disappointing until I stopped following a recipe and did it my own way, using raw garlic. For me, the key is lots of garlic and lots of pepper flakes. I’ve adapted my recipe to make a more substantial meal adding greens… Read more »
In this recipe, the carrots and radishes are barely cooked so that they retain a bit of crispness and their bright colors. Ingredients 1 bunch radishes, trimmed and cut into bite size pieces ½ bunch carrots, trimmed and cut into bite size pieces ½ bunch dill, finely chopped 1 large pat of butter (or use… Read more »
Serve this finely cut slaw alone or over cooked rice noodles. You could also use it as a filling for spring rolls, wrapped up with lettuce in rice paper wrappers. Ingredients 1/2 head Tokyo Bekana, shredded 1/2 bunch radishes, shredded 1/2 bunch carrots, shredded 1 tablespoon rice wine vinegar 1 teaspoon freshly grated ginger 1… Read more »
Use this as a dressing for raw winter salads. You can also pour the mixture over root vegetables before roasting them to make a delicious, hot vegetable dish. Ingredients 1 cup orange juice, plus grated peel from one orange ¼ yellow onion, finely chopped 1 tablespoon balsamic vinegar 3 tablespoons olive oil 1 teaspoon ground… Read more »