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
Farmer Red’s Favorite Burritos
Ingredients: An Onion, chopped Garlic, diced Olive oil 2 c. dry pinto beans 4-6 kale leaves, de-stemmed and chopped 1 box of “roasted pine nut” couscous Hot sauce or salsa, as desired Directions: Heat oil over high flame in a large skillet. Add garlic and onion and stir-fry until golden, about 2 minutes. Add 6 … Continue reading Farmer Red’s Favorite Burritos
Spinach and Chard Quiche
From AllRecipes.com One 9” pie crust 1/2 pound spinach, rinsed and chopped 1/2 pound red Swiss chard, rinsed and chopped 1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, minced 1/4 teaspoon curry powder 1 teaspoon dried parsley 1/2 teaspoon salt 1/2 teaspoon ground black pepper 8 small oyster mushrooms, chopped 2 teaspoons capers … Continue reading Spinach and Chard Quiche
Japanese Cole Slaw
From CSA member Laurel Means 1 head napa cabbage, sliced in half down the middle, then sliced across into thin shreds. 1 - 2 c. bean sprouts (optional) 1/2 - 1 c. green onions, sliced in 1/4 " pieces 1/2 c. unsalted, roasted peanuts (optional) 1/2 - 1 c. cucumber, cut down the length in 4ths, … Continue reading Japanese Cole Slaw
Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
From Asparagus to Zucchini, 3rd ed. 2 tablespoons olive oil, divided 1 - 1 1/2 lbs Italian Sausage links (hot or mild) 1 cup finely chopped onion 2 tablespoons minced garlic 1 cup finely chopped fennel stalk 1 teaspoon fennel seed 2 cans (each 28 oz) whole peeled tomatoes, pureed, or 7-8 cups peeled, chopped, … Continue reading Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
Moroccan Chickpea Casserole
From New Vegetarian Cooking, by Rose Elliot 2 onions, minced 2 TB olive oil 2 tsp cumin 2 tsp coriander seeds, lightly crushed 4 garlic cloves, chopped 2 eggplant, cut into chunks 1 pepper, hot or sweet saffron, if desired 1 tsp salt 4 c. canned chickpeas ½ c. basmati rice ½ c. large green … Continue reading Moroccan Chickpea Casserole
Fusilli with Peppers and Onions
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
Shredded Beet Salad
From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 2 c. beets ½ c. fresh parsley, chopped 3 TB olive oil 2 TB lemon juice 2 TB onion or scallions, chopped 1 TB sugar ½ tsp salt pepper to taste 1 c. carrots, shredded 2 hard-cooked eggs, sliced green olives (optional) Directions: 1. … Continue reading Shredded Beet Salad
