from EatingWell.com 5¼ cups vegetable broth, or reduced-sodium chicken broth 4¼-inch-thick slices fresh ginger, peeled 2 cloves garlic, crushed and peeled 2 teaspoons canola oil 1¾ cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces) ¼ teaspoon crushed red pepper, or to taste 1 small bok choy, cut into ½-inch pieces, stems and greens … Continue reading Bok Choy Hot Pot Soup
Kohlrabi Fritters
from CSA member Sarah Palkowitsch 1 medium to large size kohlrabi 1 red or yellow onion 1/2 cup all purpose flour (or gluten free all purpose or whole wheat) 1 teaspoon baking powder 1/2 teaspoon sea salt 2 eggs, lightly beaten olive oil for frying Using a food processor with a grating disk, grate the kohlrabi … Continue reading Kohlrabi Fritters
Noodle-less Lasagna
from CSA member Heather Copps Slice 2 medium summer squash on a mandolin to make the "pasta." You may sprinkle with salt and lay on paper towels to pull out some moisture if you like. Saute onion, garlic and whatever green is in your box. Mix basil and parsley (oregano or chives) with a container … Continue reading Noodle-less Lasagna
Oven Roasted Beets
From The Zen Monastery Cookbook Ingredients: 6 small or 3 large beets ½ TB olive oil salt and pepper to taste Directions: Preheat oven to 400 degrees. Clean and slice beets Put beets in a bowl and toss with barely enough oil to coat them. Add salt and pepper. Place on a baking sheet that … Continue reading Oven Roasted Beets
Garlic Bread
From Easy Vegetarian Ingredients: 1 loaf of bread 3 garlic cloves 1 stick unsalted butter, softened 1 tsp salt bunch of parsley, chopped black pepper, to taste Directions: Cut the bread into slices without cutting the crust all the way through, or cut the loaf in half lengthwise. Crush the whole cloves of garlic with … Continue reading Garlic Bread
Crunchy Napa Cabbage Slaw
From AllRecipes.com ¼ c. butter 1 c. sunflower kernels 1 (3oz) package ramen noodles, smashed into pieces 1 head napa cabbage, chopped 4 spring onions or 1 sweet onion, diced ½ c. vinegar ½ c. vegetable oil 2 TB white sugar 2 TB soy sauce Melt butter in a large skillet over medium heat; cook … Continue reading Crunchy Napa Cabbage Slaw
Banana Beet Green Smoothie
Ingredients: 1 c. water 1 c. beet greens, coarsely chopped 1 banana Honey, stevia, or maple syrup to sweeten, if desired ½ c. of any berries ½ TB coconut oil protein powder, chia seeds, etc. if desired Directions: Wash the beet greens thoroughly and remove any undesirable leaves. Chop the leaves into ribbons. Combine all … Continue reading Banana Beet Green Smoothie
Chinese-Style Komatsuna
Delicious and nutritious side-dish featuring komatsuna 2 bunches of greens (komatsuna, tat soi, bok choy, spinach, or kale 1 TB soy sauce 1 pinch salt 1 dash sesame oil Cut the greens into bite-sized pieces. Divide the stem portions from the leafy portions. Next, heat the oil in a frying pan, and fry the stems. … Continue reading Chinese-Style Komatsuna
Tahini-Soy Sauce Greens
Works well with either bok choy, tat soi or komatsuna 1 head bok choy or bunch komatsuna 1/4 cup tahini 1-3 tablespoon water or lemon juice 1-2 teaspoons soy sauce to taste Wash and coarsely chop greens. Put stems into a steamer for two minutes; then add the leaves and steam for three to four minutes, … Continue reading Tahini-Soy Sauce Greens
Green Strata with Goat Cheese and Herbs
From CSA member Heather Copps 2 c. whole milk ½ c. heavy cream 5 c. cooking greens (kale, mustard, chard, collards) ¾ c. mixed soft herbs (parsley, cilantro, dill, mint, or chives) ¼ c grated Parmigiano-reggiano salt and black pepper, as desired 12 eggs, divided 1 lb day-old brioche or white bread, cut into 2” … Continue reading Green Strata with Goat Cheese and Herbs
