from Epicurious.com INGREDIENTS 1 large fennel bulb (sometimes called anise) with fronds 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups) 1/4 teaspoon black pepper 1 teaspoon salt 3 tablespoons extra-virgin olive oil 1 lb red boiling potatoes 1/2 cup water PREPARATION Chop enough fennel fronds to measure 2 tablespoons, then … Continue reading Braised Fennel and Potatoes
Black Bean Vegetable Chili
from The New Basics Cookbook Ingredients: Olive oil, for cooking 1 small eggplant 2 small zucchini 1 medium onion 1 large red pepper 3 cloves garlic, crushed 4 small tomatoes 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 1/2 cup vegetable stock 2 tsp cumin 4 tsp chili powder Dash of cayenne Salt … Continue reading Black Bean Vegetable Chili
Middle Eastern Tomato Salad
from AllRecipes.com Ingredients: 1 c. seeded, finely diced cucumber 1 tsp salt 1 c. finely diced tomato 1 c. finely diced sweet onion 3/4 c. finely chopped mint, or to taste 2 TB olive oil 1 TB fresh lemon juice salt and pepper, to taste Directions: Place diced cucumber into a colander and sprinkle with … Continue reading Middle Eastern Tomato Salad
Spicy Squash Refrigerator Pickles
from Smitten with Squash Ingredients: 9 sprigs fresh cilantro 3 large cloves garlic, halved 3 tsp. mixed peppercorns 1-1/2 tsp. coriander seeds 3 tsp. crushed red pepper flakes 1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds. 1/3 c. thinly sliced sweet onion 1-1/4 c. apple cider vinegar 1-1/4 c. water 2 tsp. kosher … Continue reading Spicy Squash Refrigerator Pickles
Komatsuna Soup
Ingredients: Komatsuna (1 bunch) Small onion or bunch of scallions Potato (1) 1 cup milk 1 cup water Butter (1 tbsp) Chicken bouillon (1 cube) Bay leaf Salt and black pepper (to taste) How to make it: (1) Cut the komatsuna into 1 inch long pieces; slice the potato and onion thinly. (2) Melt the … Continue reading Komatsuna 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
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
Cream of Tomato Soup
Cream of Tomato Soup From The Zen Monastery Cookbook Ingredients: 2 onions, chopped 1 large potato, peeled and thinly sliced 1 stalk celery, minced 2 cloves garlic, minced 2 cups water 2 lb tomatoes or 1 28 oz. Can 1 tsp brown sugar 1 ½ tsp salt 1 tsp dill 1 tsp thyme ¼ c. … Continue reading Cream of Tomato Soup
Basic Tomato Sauce
From Simply in Season Ingredients: 1 onion, chopped 2 cloves garlic, minced 2 carrots, shredded ½ sweet pepper, chopped 2 bay leaves ¼ c. fresh parsley, chopped 2 TB fresh basil, chopped 1 tsp dried oregano 1 tsp dried thyme 6 c. plum tomatoes, peeled and chopped 6 oz. Tomato paste 1 TB honey, if … Continue reading Basic Tomato Sauce
