Recipes

Tomato, Peach and Basil Salad

Something about adding fruit to this salad brings it to a whole different level. You could easily switch the peaches for nectarines if you wanted.

Tomato, Peach & Basil Salad

Serves 2

 

Ingredients

2 large handfuls grape tomatoes, sliced in half lengthwise

2 fresh yellow peaches, halved and sliced

1 small bunch basil leaves

3 oz. mozzarella pearls

1-2 tsp balsamic vinegar

2 tsp olive oil

Freshly ground black pepper

 

Instructions

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Zucchini Chips

Does your zucchini alsways end up in a variation on the same side dish? What if they coud be a snack instead? If you're willing to try something a little different, these might be the thing for you.

 

 

Garlic Parmesan Zucchini Chips

Ingredients

3 medium fresh zucchini, sliced into ¼-inch rounds

cooking spray

3 tablespoons grated Parmesan cheese

1/8 tsp garlic powder (or more to taste)

freshly cracked black pepper, to taste

pinch of Kosher salt

 

Directions

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Roasted Vegetables with Scallion Miso Butter

A tasty recipe with a butter sauce you could put on almost anything. If you have a grill or grill pan, you could grill the veggies instead. If you have that option, some larger pieces of grilled scallions (three-inch pieces) would be a great addition to this dish.

 

INGREDIENTS

for the miso butter:


3 tablespoons of butter, softened


3 teaspoons of sweet white miso


2 scallions, thinly sliced


black pepper

 

for the vegetables:

a quart of cherry or grape tomatoes, sliced in half


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Breakfast Plum Bake

So, all those plums. You could carry three (or six) to work every day, or you could try a new breakfast dish.

Breakfast Plum Bake

Ingredients:

3 lbs plums, washed, pitted and quartered

2 tsp vanilla

1/3 c maple syrup(optional)

1½ c oats

1 tsp salt

1 tsp cinnamon

½ c unsalted butter divided, cut into small pieces

Directions:

Preheat oven to 400 degrees.

In a large bowl, combine peaches, vanilla and ⅓ cup maple syrup, if using. Set aside.

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Zucchini and Ricotta Pasta

INGREDIENTS

 Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

 Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup

 Pinch of crushed red pepper

 Zest of 1 lemon

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Sesame-Roasted Snap Peas

I served these with dinner this week, and even my vegetable-hating husband liked them!

Sesame Roasted Snap Peas

1 pound sugar snap peas, trimmed
1 teaspoon toasted sesame oil
1/4 teaspoon sea salt
1/2 teaspoon black sesame seeds

Preheat oven to 475° F

Toss snap peas, sesame oil, and salt in a bowl. Spread in a single layer on a baking sheet.

Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes.

Toss with sesame seeds and serve.

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Cilantro-Mint Chimichurri

Chimichurri is a great, easy sauce to add bright and complex flavors to many meals, meat or chicken, fish or grilled vegetables. If your Fourth of July feast needs a little extra flavor, consider this sauce, using this week's cilantro and any mint and scallions you might have left over from last week's share. You could probably also thin it out a little with extra lemon juice and olive oil to use it as a salad dressing (use up this week's lettuce too!)

Ingredients:

2 cloves garlic

1/2 c packed fresh cilantro

1/2 c packed fresh mint

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Lettuce and Mint Soup

If you're like me, finding new ways to use up all the CSA lettuce is one of the big challenges of the season. This recipe just came into my inbox and I must say, it looks pretty good, not to mention taking only about 30 minutes to prepare from start to finish. So, I'm sharing it with you.

Lettuce and Mint Soup
from "Vegetables from an Italian Garden" by Phaidon Press

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Jerusalem Artichoke Fritters

This week I was intrigued by the inclusion of jerusalem artichokes in our initial season share (I thought for sure we'd get radishes!).  I didn't want to eat them raw, nor did I want to roast them, so I searched the internet for something interesting and tasty-sounding.  I found that in these jerusalem artichoke fritters, which I prepared last night.  

I loved them!  The combination of the jerusalem artichokes, carrots, and shallots is lovely, and the chive-lime sour cream is wonderful.  They are easy to put together and take only about a half hour, start to finish, to make.

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