January 15, 2008
The large bunches of dill that we get from the farm are perfect for dressing up winter salads. This is a creamy, yogurt based dressing, but if you prefer not to use dairy, simply omit the yogurt and add more oil/vinegar or juice. Ingredients ½ large bunch dill, finely chopped ¼ yellow onion, minced 1… Read more »
December 22, 2007
Ingredients 1 tablespoon olive oil 1 small yellow onion, finely chopped 1 ¼ cups uncooked Arborio rice 2 (14 ounce) cans reduced sodium broth, vegetable or chicken ½ cup dry white wine Dash salt ½ bunch Swiss chard, rinsed clean, well-dried and coarsely chopped Directions Heat olive oil in small skillet. Add onion and cook… Read more »
A quick and delicious recipe to use your Pak/Bok Choi. Ingredients 1 and ½ teaspoon oil (canola or peanut) Few drops toasted sesame oil 1 quarter-sized piece fresh ginger, cut into julienne sticks 1 clove fresh garlic peeled and cut into thin slices or julienne sticks 1 bunch or bag Pak Choi leaves, or Pak… Read more »
This Italian dish makes greens into a breakfast or brunch dish. This also makes a great light supper. Ingredients Per serving 1 bunch CSA greens (depending on bunch size, one might serve two people) 2 eggs Olive oil or butter Garlic to taste 1-2 Tablespoons parmesan cheese Directions Heat an oven to 350 degrees. Prepare… Read more »
Ingredients 1 ½ tablespoons olive oil 2 cups sliced onions 3 garlic cloves minced 1 cup pearled or hulled barley 2 teaspoons chopped fresh sage or 1 teaspoon dried sage ½ teaspoon salt, or to taste 10 cups water or stock 1 large potato, peeled and chopped into 1 inch cubes 2 cups turnips, cut… Read more »
I have made this dish with millet, beef, mustard and braising greens, and radish and onions. I also tried quinoa, shrimp, chard and dragon mix with radishes and turnips. The combinations are endless. Ingredients 1 cup of your favorite grain (millet, quinoa, bulgur, amaranth, etc) 2 TBSP buttermilk (or yoghurt, or whey) spicy root vegetables… Read more »
December 18, 2007
Ingredients 1/2 pound spaghetti 1/2 pound mustard greens 4 ounces goat cheese 1 tablespoon olive oil Directions Wash the mustard greens leaves, fold them in half and cut away the stems. Stack the leaves, roll them tightly and slice in super-thin slivers. Boil spaghetti until “al dente” then stir in half the greens and remove… Read more »
Ingredients 8 cups water 2 bunches chopped greens 6 or more red potatoes, sliced 2 tablespoons olive oil 1 or more onions, sliced 3/4 teaspoon salt 1 cup (4 ounces) shredded cheese 1/2 cup vegetable broth Directions Preheat oven to 350°. Bring water to a boil in a large pot. Add greens, and cook for… Read more »
Ingredients 1/8 teaspoon dry mustard 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 tablespoon oil 1 teaspoon toasted sesame oil 1 teaspoon chili sauce Submitted by Phillippe
Ingredients 2 tablespoons peanut butter 1 inch piece fresh ginger, grated ¼ cup orange juice 1 tablespoon rice wine vinegar 1 tablespoon soy sauce Submitted by Phillippe