from Delish.com Ingredients: 1 pound green beans, trimmed 1/2 TB olive oil 3 cloves garlic, finely chopped 1 cup fresh bread crumbs, made from 5 slices country bread 1 tablespoon butter, melted salt and ground black pepper to taste Directions: Heat oven to 400 degrees F. Fill a large bowl halfway with ice water, and set aside. Bring a large … Continue reading Fresh Green Bean Casserole
Nutty Endive Pizza with Two Cheeses
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 1 small red onion, chopped 2 cloves garlic, minced 1 TB olive oil 4 c. torn curly endive or spinach ¼ tsp. Crushed red pepper 16 oz. Prebaked Italian bread shell 1 c. shredded Swiss cheese (4 oz.) ¼ c. pine nuts or coarsely chopped walnuts, … Continue reading Nutty Endive Pizza with Two Cheeses
Double Corn Tortilla Casserole
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 8 corn tortillas 1 1/2 c. shredded Monterey Jack cheese (6 oz.) 1 c. corn, schucked 1/2 c. sweet onion or scallions 2 eggs 1 c. buttermilk fresh or 4 oz. can green chili peppers or Directions: Preheat oven to 325 deg. Grease a 2-quart square … Continue reading Double Corn Tortilla Casserole
Salmon with Fennel
From FoodNetwork.com via CSA member Heather Copps Ingredients 1 (10 pound) fresh salmon 5 cups sliced yellow onions, 1/4-inch thick (3 pounds) 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds) 1/2 cup good olive oil 3 tablespoons fresh thyme leaves, coarsely chopped 2 tablespoons coarsely chopped fennel fronds 1 orange, zested 2 tablespoons freshly … Continue reading Salmon with Fennel
Cabbage Thoran
From New Vegetarian Cooking, by Rose Elliot Ingredients: 1 onion, sliced 1 TB canola oil 1 tsp. Mustard seeds ½ tsp. Turmeric ½ cinnamon stick, broken 12 curry leaves or ½ tsp. Curry powder 1 c. shredded cabbage 3 TB unsweetened shredded coconut salt and pepper to taste Directions: Cook the onion in the oil … Continue reading Cabbage Thoran
Fusilli with Uncooked Tomato and Basil Sauce
From New Vegetarian Cooking, by Rose Elliot Ingredients: 9 oz. Fusilli pasta 2 c. chopped tomatoes 2 garlic cloves, crushed or minced 2 good sprigs of fresh basil, leaves torn 1 TB olive oil salt and pepper to taste 1 ripe avocado, peeled, pitted, and cut into chunks Bring a large saucepan of water to … Continue reading Fusilli with Uncooked Tomato and Basil Sauce
Ensalada de Marcelo
From Asparagus to Zucchini, 3rded. 2 c. cooked rice, at room temperature 2 c. assorted diced early summer veggies (beans, peas, cauliflower, etc.), slightly steamed ¼ c. raisins ¼ c. chopped olives ½ c. cubed provolone or other cheese 3 or 4 hard-boiled eggs, chopped ½ lb. Summer sausage, diced (optional) olive oil salt and … Continue reading Ensalada de Marcelo
Oriental Speckled Rice Salad
From Vegetarian Recipes by Better Homes and Gardens 1/3 c. wild rice 1/3 c. brown rice 1 ½ c. water 3 TB teriyaki sauce 2 TB rice wine vinegar 2 tsp. Toasted sesame oil 2 tsp honey ¼ tsp. Crushed red pepper 1/3 c. shredded carrot ½ head shredded Napa cabbage 6 oz. Pea pods, … Continue reading Oriental Speckled Rice Salad
Napa Wasabi Slaw
From Asparagus to Zucchini, 3rded. Ingredients: 1 TB wasabi paste 1 TB soy sauce 1 ½ TB sugar 1 ½ TB rice vinegar ¼ c. sesame oil 1 c. orange juice 1 head napa cabbage, very thinly sliced 6 carrots, shredded 3 chopped scallions 2 TB sesame seeds Directions: Whisk wasabi, soy sauce, sugar, vinegar, … Continue reading Napa Wasabi Slaw
Fried Beets ‘n’ Carrots
From Asparagus to Zucchini, 3rd ed. 2 TB olive oil 2 tsp. Cumin seeds 2 medium beets, quartered, sliced ¼" thick 2 medium carrots, sliced ¼" thick tamari sauce beet tops, fresh spinach, or chard Heat olive oil in a skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. … Continue reading Fried Beets ‘n’ Carrots
Fox & Fawn Farm 