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
Glazed Carrots with Cider
From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 bunch young carrots 2 TB butter 1 TB brown sugar ½ c. cider 4 TB vegetable stock or water 1 tsp Dijon mustard finely chopped greens from the carrots, or 1 TB chopped parsley Directions: Wash the carrots well and … Continue reading Glazed Carrots with Cider
Vegetable Pilaf
From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 c. basmati rice 2 tb. Oil ½ tsp cumin seeds 2 bay leaves 4 green cardamom pods 4 cloves 1 onion, finely chopped 1-2 carrots, finely diced 1 c. mixed frozen veggies or chopped green beans ¼ c. cashew nuts ¼ tsp ground … Continue reading Vegetable Pilaf
Two-Way Street Beets
From Asparagus to Zucchini, 3rdEd. Serves 6 Ingredients: 2 bunches small beets Juice of one orange 1 TB butter, softened Pepper to taste 1 tsp. peanut oil 1 tsp. sesame oil 1 tsp. hot chili oil (optional) 1-2 TB soy sauce Directions: Cut the greens off of the beets. Wash them, remove the … Continue reading Two-Way Street Beets
Basil lemonade
Via CSA member Julie Ahern Ingredients: 1 bunch fresh basil leaves 1 cup sugar 1 cup water 2 cups lemon juice (about 10 to 15 lemons) and the lemon zest from the lemons 4 cups cold or sparkling water 2 cups of ice Directions: Create a simple syrup by combining basil, sugar, 1 cup of … Continue reading Basil lemonade
Enchilada Casserole
From The Zen Monastery Cookbook, by Cheri Huber 1 lb. tofu (or cooked ground beef) 1 small onion or bunch of scallions 3 cloves garlic, minced (or scapes) 2 medium-sized tomatoes or 16 oz can diced tomatoes 1 tsp salt 1 tsp cumin chili peppers, to taste small bunch kale/collards/mizuna, de-stemmed and chopped 20 … Continue reading Enchilada Casserole
Chickpea Falafel with Cilantro Dip
From Vegetarian: The Best-Ever Recipe Collection, by Linda Fraser Serves 4 14 oz can chickpeas, drained 6 scallions, finely chopped 1 egg ½ tsp ground turmeric 1 garlic clove or scape, chopped 1 tsp ground cumin 4 TB chopped cilantro oil for deep-frying 1 small fresh red chile, seeded and finely chopped … Continue reading Chickpea Falafel with Cilantro Dip
