Recipes

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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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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Best brown rice

I always had trouble cooking brown rice until I ran across a new method in Saveur. Although we haven't received brown rice in our shares, I cook it so often to go along with other items from our share, I thought it worth posting. This method is very different from any other way I've cooked rice in the past, but it delivers the best brown rice I've ever made!

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Baked pears with caramel sauce

We got 3 lbs of pears this week! If you're wondering what to do with them, may I suggest the following recipe, adapted from Pam Anderson's USA Weekend column recipe.

1 tablespoon butter per pear

1/4 cup lightly packed brown sugar per pear

however many pears you want, halved and cored (and peeled, if you want). 1 pear per person.

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