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
Vegetable Stuffed Eggplant
From TasteofHome.com Ingredients: 1 small eggplant 1 ear of sweet corn 1 onion, chopped 1 garlic clove, minced 4 ½ tsp canola oil 2 TB minced fresh parsley ½ tsp salt ¼ tsp oregano ¼ tsp pepper ½ c. water 1/3 c. shredded cheddar cheese Directions: Preheat oven to 350 degrees. Cut eggplant in half … Continue reading Vegetable Stuffed Eggplant
Mjeddrah
From The Zen Monastery Cookbook Ingredients: 2 large onions, coarsely chopped 3/4 c. brown rice, uncooked 1 ½ c. lentils, uncooked and rinsed 4 c. water 1 ½ tsp salt Directions: Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over … Continue reading Mjeddrah
Summer Borscht
From FoodNetwork.com Ingredients: 5 medium fresh beets salt to taste 2 c. stock 16 oz. Sour cream ½ c. plain yogurt ¼ c. sugar 2 TB lemon juice 2 tsp vinegar 1 ½ tsp pepper 2 c. medium-diced cucumber, seeds removed ½ c. chopped scallions or sweet onion 2 TB chopped fresh dill Directions: Place … Continue reading Summer Borscht
Ethiopian Cabbage Dish
From AllRecipes.com Ingredients: ½ c. olive oil 4 carrots, thinly sliced 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp. Sea salt pinch black pepper 1 tsp. Ground cumin 1 tsp. turmeric ½ head cabbage, shredded 5 potatoes, peeled and cut into 1” cubes Directions: Heat olive oil in a skillet over medium heat. … Continue reading Ethiopian Cabbage Dish
Red Lentil Coconut Curry
From Simply in Season Ingredients: 1 large onion or scallions, minced 1 TB garlic or garlic scapes, minced 1 TB ginger root, peeled and minced 2 tsp curry powder ½ tsp each turmeric, cumin, pepper ¼ tsp each red pepper, cinnamon 2-3 bay leaves 13.5 oz. Can coconut milk ¼ cup tamari or soy sauce … Continue reading Red Lentil Coconut Curry
Fox & Fawn Farm 