Source unknown 1 pound green beans or sugar snap peas 1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced 1 tablespoon walnut oil or peanut oil 2 tablespoons chopped walnuts 1 1/2 teaspoons freshly squeezed lemon juice (about 1/2 lemon) 1 tablespoon water 1 tablespoon fresh dill or 1 teaspoon dried dill 1/8 teaspoon … Continue reading Bean/Pea and Cucumber Salad
Kohlrabi Curry
From CSA member Barb Green 1 Tbsp. oil ¼ tsp. ground turmeric ¼ tsp. ground coriander ¼ tsp. ground cumin 1 or 2 cayenne or Thai chilies (split open, seeds remaining) 1 large onion, chopped (1 ½ cups) 2 medium kohlrabis (1 pound), peeled and cut into ½ inch cubes Kohlrabi leaves, rib removed and … Continue reading Kohlrabi Curry
Succotash
by Chef Michel Nischan, on PBS.org Ingredients 1 large onion, diced 2 tablespoons olive oil 2 cups raw pumpkin or winter squash, cubed (reserve pumpkin shell for serving) 2 cups Italian black coco beans (or any other fresh shell bean) 4 cups trimmed snap beans, any color 1 cup fresh Native American grinding corn (regular … Continue reading Succotash
Corn Salad
From the staff of Pioneer Ridge Middle School, Chaska MN 2 ears sweet corn, schucked 1 cup mayo 1/2 red pepper 1/2 green pepper 1/2 red onion 1/2 bag crushed chili cheese Fritos Directions 1. Finely chop all peppers and onions. 2. Mix all ingredients in a large bowl
Massaged Kale with Grated Root Vegetables and Avocado
For the salad: 1 large bunch kale, washed, de-stemmed and chopped (about 5 cups) 2 tablespoons olive oil 1/4 teaspoon salt 1 carrot, grated 1 c. grated rutabaga, turnips, parsnips, or celeriac 1 avocado, sliced 2 scallions, minced 1 teaspoon black or white sesame seeds For the dressing: Zest and juice of 1 lemon 1 … Continue reading Massaged Kale with Grated Root Vegetables and Avocado
Pumpkin Perfection Pancakes
From A Book of Pancakes, by Nina Kirkman On a crisp, fall morning…. The early riser (1) is responsible for cooking the pumpkin. Note: Any other winter squash should work just as well! Cut it in half, scoop out innards and seeds, and place face-down in a small casserole dish or cookie sheet. Add a … Continue reading Pumpkin Perfection Pancakes
Rich Root Soup
Simple Recipes for Brunch, Lunch, and DinnerFrom Easy Vegetarian 1 TB olive oil 2 onions, chopped 1 garlic clove, chopped 3 celery stalks or 2 celeriac, chopped 1 ½ c. chopped parsnips, 1 lb. 2 ½ c. cubed rutabagas or turnip, 1 lb. 1 ½ c. chopped carrots, 1 lb. 1 TB vegetable bouillon powder … Continue reading Rich Root Soup
Cat Head Biscuits
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook Yes, I realize that we don't grow any of these ingredients. But these are a perfect match for the potato-leek soup. 1 ½ c. unbleached white flour ½ c. whole wheat pastry flour 2 tsp. baking powder 1 tsp.salt 1 1/3 TB canola oil … Continue reading Cat Head Biscuits
Roasted Winter Vegetables
A World Community CookbookFrom Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) 2 TB oil 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano Directions 1. Preheat oven to 425. 2. Toss ingredients … Continue reading Roasted Winter Vegetables
Potato Leek Soup
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook 4 lb. potatoes, chopped 3 leeks, whites and greens, chopped 3 TB parsley, chopped 6 garlic cloves 3 TB dill, chopped (or 1 TB dried) 3 TB basil, chopped (or 1 TB dried) 2 cubes vegetable bouillon salt and pepper to taste pinch sugar … Continue reading Potato Leek Soup
Fox & Fawn Farm 