From Asparagus to Zucchini, 3rd ed. Ingredients: 2 cucumbers, sliced into rounds 4 large tomatoes, sliced into rounds ½ c. thinly sliced red onion ½ c. extra-virgin olive oil ¼ c. red wine vinegar 1 TB sugar salt and pepper 1 TB slivered fresh basil strips 1 TB chopped parsley Directions: Arrange cucumbers, tomatoes, and … Continue reading Marinated Cucumber Tomato Salad
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
Beet, Goat Cheese, and Pine Nut Salad
from Easy Vegetarian Ingredients: 1 1/2 lb. small, unpeeled beets, trimmed 12 slices white sliced bread 1 lb. mixed greens 8 oz. crumbly goat cheese 4 oz. pine nuts, 1 cup, toasted in a dry skillet small bunch basil 2 garlic cloves, chopped 1/2 c. olive oil freshly squeezed juice of 2 lemons salt and … Continue reading Beet, Goat Cheese, and Pine Nut Salad
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
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
Garlic Scape Pesto
From CSA member Julie Ahern Makes about 1 cup (Obviously, you would need to find more scapes at a farmer’s market. But this is a great pesto recipe using basil, arugula, mizuna, etc. instead of the scapes) 20 garlic scapes, finely chopped 1 cup finely grated parmesan or romano 1 cup slivered almonds, toasted 1 … Continue reading Garlic Scape Pesto
Balsamic Roasted Tomato Sauce
from Relishmag.com Ingredients: 2 ½ lb. ripe tomatoes, cored ¾ c. olive oil ¼ c. balsamic vinegar ½ c. shallots or sweet onion, diced 6 large garlic cloves, sliced ¼ c. chopped fresh oregano 1 ½ c. chopped fresh basil salt and pepper to taste Directions 1. Preheat oven to 400. 2. Combine all ingredients … Continue reading Balsamic Roasted Tomato Sauce
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
Spaghetti Squash Italiano
Vegetarian Recipes (Cooking for Today)From Vegetarian Recipes, Better Homes and Gardens 2 small spaghetti squash 4 ox mozzarella cheese, cut into small cubes 3 medium tomatoes, seeded and chopped (1 ½ c.) 4 green onions, sliced (or 1 sweet onion, chopped) ½ c. pine nuts or coarsely chopped walnuts, toasted ¼ c. snipped fresh basil … Continue reading Spaghetti Squash Italiano
Fried Green Tomatillos
From AllRecipes.com 2 egg white, lightly beaten 1/3 cup cornmeal 1/2 teaspoon herbes de Provence (or thyme, basil, savory mixed) 1/2 teaspoon garlic salt ground black pepper to taste 8 tomatillos, husked and sliced 1/4 inch thick 2 tablespoons vegetable oil Directions 1. Place egg whites in a shallow bowl. 2. In a separate shallow … Continue reading Fried Green Tomatillos
Fox & Fawn Farm 