September 14, 2018
Ingredients Golf ball-size amount of ground pork or sausage 2 teaspoons oil 1⁄4 cup chopped onions 1 bunch long beans, cleaned and cut into 1-2” pieces 2 cloves garlic, minced 2 tablespoons mirin, sweet vermouth, or apple juice 2 tablespoons broth or water 1 teaspoon Dijon mustard 2 teaspoons soy sauce Directions Mix together broth, Dijon,… Read more »
Ingredients Directions 1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.2) Add the carrots, summer squash, potato, eggplant an other veggies to the pot and stir the… Read more »
Ingredients Two packs ramen noodles 1 large tomato or two smaller tomatoes About 2 cups matchstick-cut cucumber slices 1 package extra firm tofu, leftover chicken and/or hard boiled eggs, cubed Dressing: 1/3 cup broth or water 2 tablespoons miso or soy sauce to taste 2 tablespoons rice wine vinegar or white wine vinegar 1-4 teaspoons… Read more »
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, but it is especially suited to our summertime greens; amaranth, lamb’s quarters or verdolagas (puslane). Ingredients Directions Heat olive oil in a large pan over medium-low heat and add onion. Sauté for 5 minutes. Add garlic and chiles to the pan and cook for another minute. Add… 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 »