Recipes
Search for Recipes
Recipe Tags
Super User
Mediterranean Slaw
Mediterranean Slaw
1 recipe Grilled Radicchio (above)
1/2 cup chopped scallions
1/2 cup chopped parsley
1 TB sunflower oil, or to taste
Cool down grilled radicchio and mince the leaves. Toss with the scallions, parsley and oil. Season with salt and pepper to taste.
Grilled Radicchio with Balsamic Glaze
Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese. Mark also suggests using the grilled radicchio in the Mediterranean Slaw recipe below. Serves 4.
1 pound radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste
Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.
Thai CSA Noodles
Thai CSA Noodles
This is Nancy's favorite go to recipe for a spring and summer CSA share. Although, this recipe calls for Napa cabbage, you could easily use spinach, broccoli, kale and/or chard instead. The adults in our family like to add an extra hot chili, the kids prefer just the mild kick one chili provides. Serves 6.
1 lb. pork sausage, plain or breakfast
1 lb. spaghetti or linguini
2 tsp sunflower oil
1 medium onion, thinly sliced
3 garlic scapes chopped fine, or 3 garlic cloves minced
1 hot pepper, seeds removed, finely chopped, or 1/4 tsp crushed red pepper flakes
1 head Napa cabbage, sliced in thin ribbons
3 TB fish sauce
2 TB soy sauce
1 TB green curry paste
2 TB dry sherry
1 tsp ground ginger
1/2 tsp freshly ground black pepper
juice of 1/2 a lime
1 cup basil, julienned
1 cup cilantro, optional
1 cup scallions, thinly sliced
Bring a large pot of salted water to boil while you fry the crumbled sausage in a large, heavy-bottomed pan or wok over medium-high heat. When sausage is fully cooked drain meat and reserve. Add pasta to the boiling water. Heat oil in the heavy-bottomed pan over medium-high heat. Add onion, garlic and chili. Saute, stirring frequently, for 2-3 minutes. Add Napa cabbage. Cook, tossing frequently, for about 5 minutes, or until cabbage just begins to wilt. Add fish sauce, soy, sherry, curry paste, ginger, pepper and reserved sausage. Toss to combine and bring to a simmer. Reduce heat and simmer for 2-3 minutes. Remove from heat. Stir in lime juice, basil, scallions and cilantro (if using). Drain pasta, reserving up to 1 cup of the cooking water. Toss the sausage and veggies with drained pasta, adding a bit of the reserved water, if necessary.
Chocolate Soy Cream Pie
Chocolate Soy Cream Pie
Serves 6-8.
2 blocks Vermont Soy extra firm tofu
1/3 cup cocoa powder
1 cup Vermont honey
1 teaspoon cinnamon
1 cup Vermont Soy Chocolate soymilk
1 Baked single pie crust
Whipped cream
Fresh mint sprigs
Process tofu, cocoa, honey, cinnamon and chocolate milk together in a food processor or blender. Scoop recipe into your favorite baked homemade crust and chill for 2 hours. Garnish with whipped cream and mint just before serving. Or fold in the whipped cream to make a luscious, but not vegan, mousse.
Refrigerator Pickles
Refrigerator Pickles
Looking through Andrea Chesman's book, Pickles & Relishes, From apples to zucchini, 150 recipes for preserving the harvest, it was difficult to decide which recipe to include in today's newsletter. I chose to adapt this one, as it required no sterilizing or hot water baths. If you would like to preserve pickles for the winter, you should check out her entire book. This recipe yields 1 pint, but is easily doubled.
3 cups thinly sliced cucumbers
1 cup thinly sliced onion
1 garlic scape, cut into 1 pieces
3/4 cup honey
3/4 cup cider vinegar
1/4 tsp pickling salt
1/4 tsp celery seeds
1/4 tsp mustard seeds
1/4 tsp turmeric
In a glass or crockery bowl, alternately layer the cucumbers, onions and scape. In a medium-sized saucepan, combine the honey, vinegar, salt and spices. Bring to a boil, and stir to combine. Pour the syrup over the vegetables. Cool. Cover tightly and refrigerate for at least 24 hours before serving.
Braised Kohlrabi
Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish. Serves 4.
1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley
Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.
Fruited Grain Salad with Grilled Tofu Fajitas
Fruited Grain Salad
6 servings.
2 cups wheat berries
3 TB vinegar
1 TB lemon juice
1/4 cup oil
1 TB honey
1/2 cup minced sweet onion
7 large fresh mint leaves, minced
5 ripe plums, sliced into little wedges
Soak wheat berries for 30 minutes. Drain and place in a saucepan with about 5 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to a simmer. Cook until tender, about an hour. Drain as needed and toss in a large bowl with the rest of the ingredients, except for the plums. Cover and chill. Toss with plums just Grilled Tofu Fajitas
Serves 4.
Marinade:
juice of 3 limes
3 tbsp sunflower oil
1/4 cup chopped cilantro
red pepper flakes to taste
2 garlic scapes, chopped
1/2 tsp cumin
1/2 tsp salt
2 cakes tofu
2 summer squash
1 onion
4 flour tortillas
salsa
sour cream
Combine marinade ingredients in small food processor bowl. Process until pureed. Cut the tofu into strips, place in a large bowl and gently coat with marinade. Marinate at least 15 minutes. Preheat the grill.
Cut the squash into diagonal half-moons and the onion into wedges. Place the tofu on the grill and toss the vegetables with the remaining marinade in the bowl and grill. You may need to do this in batches and a grill tray works great so the vegetables don't fall through. When the tofu and vegetables are brown and tender, remove to a platter and keep warm. Quickly grill the tortillas to warm them, then serve promptly with salsa and sour cream.
White Bean and Escarole Soup
White Bean and Escarole Soup
Paired with some fresh sliced bread and a side salad, it's the perfect light supper. Adapted from Epicurious.com. Serves 4.
1 tablespoons sunflower oil
1 cup chopped sweet onion
1 purple pepper, cut into small dice
1 green pepper, cut into small dice
2 garlic scapes (or cloves), minced
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) vegetable or chicken broth
3 1/4 cups cooked white beans, such as Soldier or Jacob's Cattle
1 lb tomatoes, cut crosswise, seeds removed, then diced
2 tablespoons freshly grated local, sharp, hard cheese, or Parmesan
Heat oil in heavy large Dutch over medium-low heat. Add onion, pepper and garlic and sauté until onion is golden and tender, about 7 minutes. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladel soup into bowls. Sprinkle with Parmesan cheese and serve.
Chilaquile Casserole
Chilaquile Casserole
Freely interpreted from the Still Life With Menu Cookbook by Mollie Katzen, Heather makes this often in the summer when she has lots of squash!
12 corn tortillas
1 medium hot pepper, minced, to taste!
1/2 bell pepper, chopped
1 sweet onion, chopped
2 squash, halved lengthwise and cut into 1/2 moon slices
2 cloves garlic, minced
1/4 cup fresh herbs: minced cilantro and/or basil and/or oregano
2 tsp oil
salt & pepper
3 cups grated cheese (cheddar or jack or chopped up cheese curds)
4 eggs
2 c buttermilk
Butter a 2 quart baking dish and preheat oven to 350. Saute vegetables in oil until just tender and releasing some juices. Combine with herbs and season with salt and pepper.
Whisk together the eggs and buttermilk. Layer 6 tortillas in baking dish, top with vegetables and 1/2 of cheese. Top with remaining tortillas, pierce all over with a knife. Pour the milk and eggs mixture over it. Bake uncovered 20 minutes, add remaining cheese and bake 15 minutes more. Delicious warm or at room temperature. Excellent with some homemade Pico de Gallo salsa!
Panzanella
Panzanella
The fastest and most delicious salad you can make out of day old bread and summer tomatoes! 6 servings.
6 cups bread cubes from a day old crusty, chewy loaf
1 lb. tomatoes cut into small chunks
3 little cucs, cut into 1/2 inch quarter rounds
1/2 cup thin slices sweet onion
1/2 cup chopped bell pepper
1/2 cup oil
3 TB vinegar
1 minced clove garlic
salt and pepper
2/3 cup fresh basil, cut into thin ribbons
Combine bread with vegetables in a serving bowl. Whisk together the dressing and add to the bread mixture along with the basil. Let stand at room temp, stirring occasionally, for at least 20 minutes before serving.
