From Vegetarian, by Linda Fraser 1 lb. Sweet peppers 6 TB olive oil 1 large red onion, thinly sliced 2 cloves garlic, crushed 14 oz. (4 c.) fusilli or other short pasta 3 TB finely chopped fresh parsley salt and pepper to taste grated Parmesan cheese, to serve 1. Place the peppers under a hot … Continue reading Fusilli with Peppers and Onions
Garlic Walnut Dressing
From EatDrinkBetter.com 1/4 cup of extra virgin olive oil 6 cloves of garlic, peeled 1/2 cup of walnuts 2 tablespoons to 1/4 cup of freshly squeezed orange juice 1 tablespoon of Dijon mustard 1/4 cup of walnut oil (or extra virgin olive oil) Sea salt and freshly-ground black pepper, to taste 1. Put oil in … Continue reading Garlic Walnut Dressing
Bok Choy Skillet Supper
Ingredients 2 tsp. olive oil, divided, plus more for drizzling 8 oz. button mushrooms, sliced (2 cups) 8 cherry or grape tomatoes, halved 2 garlic scapes or shallots, finely chopped (¼ cup) 1 cup bulgur 1 cup mushroom or other broth 1 sprig fresh sage or thyme plus 1 tsp. fresh thyme/sage leaves, divided 1 … Continue reading Bok Choy Skillet Supper
Tomato Pie
from CSA member Julie Healy Ingredients: 2 pie crusts - baked 10-15 minutes so that bottoms are no longer soft. 3 cups shredded mozzarella 10 Roma tomatoes, cubed and put on paper towels to absorb the moisture 8 cloves of pressed garlic 1 cup mayonaise (I use lowfat) 1/2 Cup of Parmesan Cheese (or a … Continue reading Tomato Pie
Turnip and Daikon Greens with Tahini
from CookForGood.com Ingredients: 2 cloves garlic 1/4 teaspoon olive oil 1 yellow or sweet onion 1 bunch turnips with greens, about four medium turnips 1 small daikon radish with greens 1 beet (greens optional) 1/2 teaspoon chipotle 1 tablespoon apple cider vinegar 1 tablespoon tahini 1/2 teaspoon salt Directions Mince garlic and set aside so the … Continue reading Turnip and Daikon Greens with Tahini
Curried Carrot Soup
From Simply in Season Ingredients: 1 onion, chopped 1 clove garlic, minced 2 stalks celery, chopped 2 lb. Carrots sweet potatoes, winter squash, or some combination 6 c. vegetable broth 2 tsp curry powder 1 tsp. Lemon juice or 1 c. apple cider salt and pepper to taste Directions 1. In a large soup pot … Continue reading Curried Carrot Soup
Tomato and Fresh Basil Soup
from Vegetarian, by Linda FraserIngredients1 TB olive oil2 TB butter1 medium onion, finely chopped2 lb. ripe tomatoes, roughly chopped1 garlic clove, roughly choppedabout 3 c. vegetable stock1/2 c. dry white wine2 TB sun-dried tomato paste2 TB shredded fresh basil2/3 c. heavy creamsalt and pepperwhole basil leaves, to garnishDirectionsHeat the oil and butter in a large … Continue reading Tomato and Fresh Basil Soup
Middle Eastern Lentils and Endive
from New Vegetarian Cooking, by Rose Elliot Ingredients: 1 TB olive oil 1 onion, sliced 1 tsp ground coriander 1 tsp. ground cumin 6 c. endive or spinach 2 x 15oz cans green lentils, drained 2 garlic cloves, crushed juice of 1/2 lemon salt and pepper to taste Directions: Heat the olive oil in a … Continue reading Middle Eastern Lentils and Endive
Homemade Salad Dressing
Homemade Salad Dressing From CSA member Randi Arnar 2 cloves garlic 1 tsp honey 1 tsp dijon mustard ¼ c. raspberry vinegar 2 TB balsamic vinegar 2 TB brown sugar 1 c. vegetable oil Directions 1. Mix and serve with salad. Try adding nuts or fruit, if desired.
Herb Roasted New Potatoes
From Simply In Season 1 large shallot or bunch scallions 1 large clove garlic or half garlic scape, minced 1 bay leaf, crumbled 1 TB fresh thyme, chopped 1 TB fresh sage, chopped 1 TB fresh oregano, chopped ¾ tsp. Salt ½ tsp pepper 1. Blend together in a food processor or blender ½ c. … Continue reading Herb Roasted New Potatoes
