Source: From Asparagus to Zucchini 3rd ed. 1 TB butter 2 cloves garlic, minced 2 carrots, chopped 2 stalks celery, chopped 2 quarts tomatoes, with juice pinch of sugar ½ c. fresh basil salt, pepper, and grated Parmesan cheese to taste Heat butter in skillet. Saute garlic, carrots, and celery. Add tomatoes and simmer 20 … Continue reading Tomato Soup
Kohlrabi with Peas and Potato
Source: Simply in Season ½ c. onion, chopped 1 clove garlic, minced ½ tsp dry mustard ½ tsp ground cumin ¼ tsp ground turmeric ¼ tsp ground coriander 1 c. kohlrabi, peeled and chopped 1 c. potatoes, peeled and chopped 1 c. tomatoes, chopped ½ c. water ¾ tsp salt ½ tsp sugar ½ c. … Continue reading Kohlrabi with Peas and Potato
Grilled Eggplant
Source: CSA member Susan Hutterer 1 medium or large eggplant Olive oil 1 TB sesame oil 1 TB soy sauce 1 clove garlic, minced Make sauce of the sesame oil, soy sauce, and garlic. Set aside. Slice eggplant into slices about ½” thick or smaller. Spread olive oil on both sides of each slice. Lay … Continue reading Grilled Eggplant
Carrot Fennel Orange Soup
Source: From Asparagus to Zucchini 3rd ed. 2 TB butter 1 medium fennel bulb, thinly sliced 4 c. sliced carrots, approx. 1 ½ lb. 1 garlic clove, sliced thinly 4 c. water or vegetable broth ½ tsp salt 1/3 c. orange juice ¼ c. sour cream Heat butter in a large saucepan over medium heat. … Continue reading Carrot Fennel Orange Soup
Eggplant Papoutzakia
Source: Barbara Kingsolver: Animal, Vegetable, Miracle 2 pounds eggplant olive oil 2 medium onions garlic as desired 2 large tomatoes, diced 2 teaspoons nutmeg salt and pepper to taste 6 ounces grated or sliced mozzarella Set oven to 350 degrees. Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in … Continue reading Eggplant Papoutzakia
Thai Eggplant Dip
Source: From Asparagus to Zucchini 3rd ed. 2 medium eggplant 4 cloves garlic 1 Tb fresh ginger, minced (optional) 2 Tb soy sauce 2 Tb rice vinegar 1 Tb sesame oil 1 Tb fresh cilantro or parsley, minced ½ tsp crushed red pepper flakes salt to taste pita bread, chips, etc. to serve Cut off … Continue reading Thai Eggplant Dip
Sage-Roasted Squash
Source: From Asparagus to Zucchini 3rd ed. 3 or 4 medium squash 2 Tb olive oil 2 Tb chopped fresh sage, or 1 Tb. Dried 1 Tb garlic, minced salt and pepper Heat oven to 350°. Cut squash and zucchini into 1” dice, toss with other ingredients. Roast until tender, about 15 to 20 minutes. … Continue reading Sage-Roasted Squash
Pinto Beans & Collard Greens & Hungry Teens
Source: WorldsHealthiestFoods.com 1 onion, chopped 4 cloves garlic, chopped 1.5 lb collard greens 3 T. vegetable broth, plus ½ c. later 15 oz can of diced tomatoes, drained 15 oz can of pinto beans, drained 2 T. lemon juice 1 T. olive oil sale and pepper Remove stems from collard greens, rinse and chop into … Continue reading Pinto Beans & Collard Greens & Hungry Teens
Spanish Greens
Source: From Asparagus to Zucchini 3rd ed. 2 T. olive oil 3 cloves garlic, smashed 1 lb collards (or chard, spinach, kale) salt and pepper ¼ c. golden raisins 3 T. toasted pine nuts Heat oil over high flame in a large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. … Continue reading Spanish Greens
Mustard Macaroni
Source: KalynsKitchen.blogspot.com 2 c. dry macaroni noodles 1 bu. Mustard greens, Mizuna, or Arugula 1 tsp. Minced garlic 1 bu. Scallions (optional) zest from 2 lemons 3 T. olive oil 1/3 c. grated parmesan cheese Cook pasta in a large pot of salted water for 9-10 minutes, or per instructions. Reserve ¼ c. of the … Continue reading Mustard Macaroni
Fox & Fawn Farm 