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
Grilled Marinated Eggplant
From CSA member Julie Ahern Ingredients: 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons drained capers 1 medium garlic clove, peeled and sliced 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 cup extra virgin olive oil Freshly ground black pepper 1 medium eggplant or several small (about a pound), … Continue reading Grilled Marinated Eggplant
Enchilada Casserole
From The Zen Monastery Cookbook, by Cheri Huber 1 lb. tofu (or cooked ground beef) 1 small onion or bunch of scallions 3 cloves garlic, minced (or scapes) 2 medium-sized tomatoes or 16 oz can diced tomatoes 1 tsp salt 1 tsp cumin chili peppers, to taste small bunch kale/collards/mizuna, de-stemmed and chopped 20 … Continue reading Enchilada Casserole
Chickpea Falafel with Cilantro Dip
From Vegetarian: The Best-Ever Recipe Collection, by Linda Fraser Serves 4 14 oz can chickpeas, drained 6 scallions, finely chopped 1 egg ½ tsp ground turmeric 1 garlic clove or scape, chopped 1 tsp ground cumin 4 TB chopped cilantro oil for deep-frying 1 small fresh red chile, seeded and finely chopped … Continue reading Chickpea Falafel with Cilantro Dip
Golden Beet Salad
From CSA member Julie Ahern Romaine Lettuce 3 golden Beets 3 red Beets 1 red onion shredded 1 seedless cucumber sliced and quartered Cook beets at medium heat 15 minutes. (Cook beets in separate pots or yellow beets will also become red) Cool beets and peel off skin, then cut julienne style … Continue reading Golden Beet Salad
Roasted Beets
From CSA member Julie Ahern Wash beets and remove any whiskers or greens that aren't pristine (you can leave the tops on - they're delicious too). Place beets in the center of a square of tinfoil. Add a garlic clove (or scape) and any herbs that are your favorites. Salt and pepper. Gather up … Continue reading Roasted Beets
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
Wilted Mustard Greens
From CSA member Julie Ahern 2 lbs mustard greens (or arugula, mizuna, kale, chard, collards, etc.) 1 c pine nuts 1 clove garlic or 1 garlic scape 2 T olive oil 1 T butter salt and pepper Toast pine nuts in a dry saute pan until brown and fragrant. Set aside. Bring large pot of … Continue reading Wilted Mustard Greens
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
Arugula Aioli
Relishmag.com Ingredients 5 oz arugula ½ c. mayonnaise 3 garlic cloves, minced 1 shallot or sweet onion, minced 1 TB fresh lemon juice 1 ½ tsp honey ½ c. chopped fresh parsley salt and pepper to taste 1. Place all ingredients in a blender or food processoor. Process until smooth. 2. Serve as a dip … Continue reading Arugula Aioli
Fox & Fawn Farm 