from allrecipes.com Ingredients: 2 TB olive oil 7 cloves garlic, sliced 1 chile pepper, chopped (optional) 1 head fresh broccoli, chopped 1 bunch kale, stems removed and chopped ¼ c. sun-dried tomatoes, cut in thin strips juice of 2 limes salt, to taste Directions: Heat olive oil in a large wok or skillet over high … Continue reading Stir-Fried Kale and Broccoli Florets
Japanese Cole Slaw
From CSA member Laurel Means 1 head napa cabbage, sliced in half down the middle, then sliced across into thin shreds. 1 - 2 c. bean sprouts (optional) 1/2 - 1 c. green onions, sliced in 1/4 " pieces 1/2 c. unsalted, roasted peanuts (optional) 1/2 - 1 c. cucumber, cut down the length in 4ths, … Continue reading Japanese Cole Slaw
Pad Thai with Tatsoi and Spicy Peanut Sauce
From BlueApron.com Ingredients 8 oz. Baby tat soi 3 cloves garlic 2 chicken breasts or 1 package tofu 1 TB peanuts 1 bunch cilantro ginger, to taste 1 lime 7 oz. Rice noodles ¼ c. peanut butter 2 TB mirin 2 TB soy sauce 2 tsp. Sesame oil 1 TB Sambal Oelek (optional) 1 TB … Continue reading Pad Thai with Tatsoi and Spicy Peanut Sauce
Warm Bok Choy, Beet and Feta Salad
Ingredients 3 beets, trimmed, leaving 1 inch of stems attached 4 cloves garlic or scapes, chopped 1 tsp olive oil 1 head bok choy 2 TB peanut oil 1 ½ tsp butter 1/3 c. crumbed feta cheese Directions Preheat the oven to 425 degrees. Place the beets, one quarter of the chopped garlic, and the … Continue reading Warm Bok Choy, Beet and Feta Salad
Sauteed Green Beans
From FoodNetwork.com1 1/2 pounds fresh green beans, trimmed2 tablespoons unsalted butter1 tablespoon olive oil3 large shallots, thinly sliced2 garlic cloves, minced1 (14 1/2-ounce) can diced tomatoes1/4 cup dry white wine2 tablespoons thinly sliced fresh basilSalt and freshly ground black pepperParmesan Crisps:1/2 cup grated ParmesanCook the green beans in a large pot of boiling water until … Continue reading Sauteed Green Beans
Roasted Eggplant Spread
From FoodNetwork.com1 medium eggplant2 sweet peppers, seeded1 red onion, peeled2 cloves garlic, minced3 tablespoons good olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon tomato pasteDirectionsPreheat the oven to 400 degrees.Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, … Continue reading Roasted Eggplant Spread
Roasted Beets, Apple and Fennel
From AllRecipes.com Ingredients 5 medium beets, peeled and quartered 5 apples, cored and chopped 2 heads fennel, trimmed and thickly sliced ½ c. honey Dijon salad dressing ¼ c. apple cider vinegar 2 TB olive oil salt and pepper to taste Directions 1. Preheat the oven to 400 degrees. 2. Place the beets, apples, and … Continue reading Roasted Beets, Apple and Fennel
Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
From Asparagus to Zucchini, 3rd ed. 2 tablespoons olive oil, divided 1 - 1 1/2 lbs Italian Sausage links (hot or mild) 1 cup finely chopped onion 2 tablespoons minced garlic 1 cup finely chopped fennel stalk 1 teaspoon fennel seed 2 cans (each 28 oz) whole peeled tomatoes, pureed, or 7-8 cups peeled, chopped, … Continue reading Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
Moroccan Chickpea Casserole
From New Vegetarian Cooking, by Rose Elliot 2 onions, minced 2 TB olive oil 2 tsp cumin 2 tsp coriander seeds, lightly crushed 4 garlic cloves, chopped 2 eggplant, cut into chunks 1 pepper, hot or sweet saffron, if desired 1 tsp salt 4 c. canned chickpeas ½ c. basmati rice ½ c. large green … Continue reading Moroccan Chickpea Casserole
Fusilli with Peppers and Onions
From Vegetarian, by Linda Fraser 1 lb. Sweet peppers 6 TB olive oil 1 large red onion, thinly sliced 2 cloves garlic, crushed 14 oz. (4 c.) fusilli or other short pasta 3 TB finely chopped fresh parsley salt and pepper to taste grated Parmesan cheese, to serve 1. Place the peppers under a hot … Continue reading Fusilli with Peppers and Onions
Fox & Fawn Farm 