From Asparagus to Zucchini, 3rd ed. Ingredients: 1 1/2 c. chopped green tomatoes 6 hard-boiled eggs, sliced 5 TB butter, divided 3/4 c. soft bread crumbs 3 TB unbleached flour 1 1/2 c. low-fat milk Directions Preheat oven to 350. Alternate layers of egg slices and tomatoes in shallow baking dish. Melt 2 TB butter … Continue reading Green Tomato and Egg Gratin
Salsa Verde
From Asparagus to Zucchini, 3rd ed. Ingredients 1 lb. tomatillos, husked 1 lb. poblano chiles 1 yellow onion 8 serrano chiles, stemmed 6 garlic cloves 1/3 c. chopped cilantro 1 1/2 TB lime juice 1 tsp. sherry vinegar 1 tsp. molasses Directions Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until … Continue reading Salsa Verde
Chow Mein
From Asparagus to Zucchini, 3rd ed. 1/4 c. vegetable oil 3 c. thinly sliced celery 1/2 tsp salt 1/4 tsp black pepper 2 tsp sugar 2 c. vegetable stock 1 1/2 TB corn starch 1/4 c. cold water 1/4 c. soy sauce 2 c. mung bean sprouts 2 c. slivered cooked tofu, chicken, turkey, or … Continue reading Chow Mein
Braised Celery with Black Olives
from 1,000 Vegan Recipes by Robin Robertson 1 pound celery 2 TB olive oil 1/3 c. dry white wine 1/3 c. vegetable broth salt and pepper, to taste 1/2 c. pitted kalamata olives, halved Directions: Trim and remove the strings from the celery ribs. Cut each celery rib into uniform pieces, about 1/2 inch wide … Continue reading Braised Celery with Black Olives
Garlic Potato Salad
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 6 c. new potatoes, cubed 3 cloves garlic or 6 scapes, minced 1 c. scallions or sweet onions, minced 1/4 c. olive oil 2 TB balsamic vinegar 2 tsp. fresh rosemary, chopped or 1 tsp. dried salt and pepper to taste Boil potatoes in … Continue reading Garlic Potato Salad
Chard Cheese Bake
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 1 lb. Swiss chard or spinach 4 eggs, beaten 1 c. milk 1 c. Swiss or other cheese, shredded 1 c. bread, cubed 1/2 c. scallions or sweet onions 1/4 c. Parmesan cheese Preheat oven to 375. Wilt chard/spinach over water until wilted and drain … Continue reading Chard Cheese Bake
Corn and Tomato Salad with Cheese
From the Star Tribune, 10 August 2011 Ingredients: 4 large ears of fresh corn 2 or 3 ripe tomatoes 1 large red or yellow onion 1/2 head crispy lettuce or endive leaves, washed, drained and chilled 1/2 c. olive or grapeseed oil 2 tbsp. cider vinegar 1 garlic clove, crushed 1 tbsp. lemon juice 1/2 … Continue reading Corn and Tomato Salad with Cheese
Eggplant Extravaganza
from CSA member Linda Baudry Ingredients: 1 eggplant 1 red onion 1 sweet pepper salt and pepper to taste olive oil Directions: Preheat the oven to 400. Slice the eggplant and onion into slices about 1/4" wide. Slice the pepper into 1" pieces. Toss with olive oil and salt and pepper. Roast at 400 degrees … Continue reading Eggplant Extravaganza
Eggplant Ideas
From Asparagus to Zucchini, 3rd Ed. Bake it: Price eggplant all over with a fork and bake at 400° until flesh is tender, about 30-40 minutes. Flesh can be pureed. Stuff it: Bake 20 minutes, scoop out seeds, replace with stuffing, and return to oven for 15 minutes. Sauté it: Try dipping slices or chunks … Continue reading Eggplant Ideas
Grilled Marinated Eggplant
From CSA member Julie Ahern Ingredients: 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons drained capers 1 medium garlic clove, peeled and sliced 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 cup extra virgin olive oil Freshly ground black pepper 1 medium eggplant or several small (about a pound), … Continue reading Grilled Marinated Eggplant
Fox & Fawn Farm 