September 14, 2018
Ingredients 3/4 lb whole wheat spaghetti 1 tablespoon butter 1 tablespoon olive oil 1/2 large yellow onion, thinly sliced 3 gloves garlic, smashed 1 teaspoon red chile flakes 3 cups summer squash, thinly sliced 1 large heirloom tomato, diced 1 teaspoon capers, minced 4oz goat cheese Sea salt, to taste Directions 1) Heat olive oil… Read more »
Ingredients 1 Cup cold fresh grapefruit juice 1 Nopal, cleaned of stickers and dirt 2 Cups chopped frozen pineapple Directions Add grapefruit, nopal, and frozen pineapple to a blender and blend until the smoothie is well-blended. Serve in a large glass and enjoy. Submitted by Susie Qashu, Tucson CSA
Use any greens you have for this recipe, amaranth or lamb’s quarters are especially delicious though! Ingredients 1 tablespoon olive oil 1/2 large onion, diced 4 cloves garlic, chopped 2 dried red chiles 1 large tomato, diced 1 bunch amaranth greens, stemmed and chopped 1 cup cooked beans 3 cups broth Directions Heat olive oil… Read more »
Ingredients 1 egg, beaten (or 1 T ground flaxseed + 3 T warm water; let sit 5-10 minutes) 1/2 cup applesauce 1/3 cup brown or white sugar 1/3 cup honey 1 tablespoon vanilla extract 2 cups whole wheat flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup finely… Read more »
April 2, 2018
Ingredients 1 bunch shungiku, mizuna or hon tsai tai, or tatsoi roughly chopped 1/2 pound fresh mushrooms, sliced 3 bacon slices Juice of 1 lemon Freshly ground pepper 1/2 tablespoon soy sauce Directions Slice bacon strips in short segments and saute on medium hot until they start to get crisp. Add the mushrooms and saute… Read more »
January 30, 2018
This simple recipe is a great way to use a lot of dill or cilantro at once. It gives the rice a wonderful flavor and aroma. Serve instead of plain rice. Ingredients 1 cup basmati rice 1.5 cups broth (vegetable or chicken) 1/2 bunch CSA dill or cilantro, finely chopped 1/2 teaspoon ground black pepper… Read more »
January 22, 2018
This is a great way to use up a good quantity of celery and the outer leaves and thick ribs of your romaine lettuce. You can leave the lettuce out, or substitute with more celery, chopped carrots or other mild flavored spring veggie. Ingredients 1 sweet onion, diced 1 tablespoon olive oil 1 large potato,… Read more »
February 6, 2017
This recipe has been adapted from steamykitchen.com Ingredients 1 1/2 pounds bok choy, baby bok choy, pak choi or joi choi. 1 1/2 tablespoons canola, vegetable or peanut oil 1-2 cloves garlic, finely minced 1 teaspoon grated fresh ginger 3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine) salt to taste… Read more »
January 31, 2017
This is a great way to use a whole cabbage, or napa cabbage leaves, in one easy dish. But you can use any leafy’ greens with this recipe. It works well with any mild, bitter or spicy greens, and you can use lots of them. Ingredients Directions In a large skillet, saute the bacon on medium… Read more »
November 26, 2016
There is no need to peel the skin of a butternut squash, unless you prefer it peeled. The skin softens when cooked and provides’Â a pleasant’Â chewy texture to the squash. You can use any winter squash for this recipe. Ingredients 1 butternut squash 2 tablespoons melted butter or olive oil 2 tablespoons brown sugar 1/2 teaspoon… Read more »