September 19, 2007
Indian curry seasonings go especially well with winter squash. Use any curry mix you like for this recipe, or for a sweeter flavor use garam masala, which uses spices like cinnamon and clove. You can adjust it the recipe to your own taste by adding more of the spices that you like best. Pink lentils… Read more »
This is the easiest and tastiest enchilada filling ever! You can use this filling in any number of ways. It is great as a layer in a lasagna, or stuffed in a filo dough pie. You could add cheese but it is incredibly rich as it is. Also, the mashed squash and garlic, diluted with… Read more »
September 15, 2007
This dish is adapted from a Splendid Table recipe for a traditional Italian dish called Cuccia. Here pomegranate seeds and sliced and cooked apples replace the traditional dried fruit. Cooked wheat berries have a great chewy texture and hearty flavor, cook a large batch of wheat berries and use some for a savory salad or… Read more »
This is another recipe where cooked wheat berries stand in for bulgur wheat. If you prefer a texture more like the original you can pulse your cooked wheat in a food processor before combining with the other ingredients. Ingredients 1 cup wheat berries 2 tomatoes, chopped 4 carrots, grated 1 bunch parsley, finely chopped 1… Read more »
August 26, 2007
If you have the grill fired up at all this week try tossing some slices of watermelon on it. Grilling brings out the sugar in any fruit and intensifies the flavor. Cut watermelon into one inch thick slices and coat with olive oil. Place on a very hot grill and cook on each side just… Read more »
This recipe is easy and quick, just remember to remove the skins and seeds and veins from the chiles before using. If you make veggie stock with your leftover corn cobs this is a perfect place to use it. Add corn and cooked beans or chicken to the soup to make it heartier if you… Read more »
This is a great summer-time dish. Use any combination of eggplant, squash, peppers, potatoes, green beans or okra that you have available. Fried or baked tofu, cooked chicken or garbanzo beans are all great protein options depending upon your preference. You can find prepared Thai yellow curry paste at most Asian markets and some supermarkets.… Read more »
There are many variations of Caponata, a traditional eggplant and tomato dish. It is often served cold as a topping for crusty bread or as a dip. This recipe is also good hot, served over pasta or a wheat berry or oat pilaf. Ingredients 1 large or 2-3 small eggplant, diced 1 onion, diced About… Read more »
August 22, 2007
The CSA carries locally grown wheat berries from Barrio Bread. To prepare the wheat berries for this salad, you can read more about cooking wheat berries here. Ingredients Directions Slice corn from cobs. Chop bell pepper and onion. Use 1 tablespoon of oil to saute corn, bell pepper and onion over high heat, for about… Read more »
This is a simplified version of a classical ratatouille. Cut the vegetables into large or small chunks depending upon your preference and the time you have available. (The larger chunks will take less time to prep, but more time to cook.) Use the herbs you like best to season the dish. Add mushroom and/or olives… Read more »