Ingredients: 2 Bunches of Kale (stems removed sliced thin) 1 Large Golden Beet (peeled and sliced paper thin) 1 Large Red Beet (peeled and sliced paper thin) 1/2 cup Almonds (toasted) 1/2 cup Crumbled Feta 2 tablespoons Fresh Dill (chopped) 1 Clove Garlic (minced) 1 Red Onion (peeled and sliced paper thin) 3 oz Red … Continue reading Kale and Beet Salad
Greek Omelet
From Fields of Greens, by Annie Somerville Ingredients: 1 TB light olive oil ¼ red onion, thinly sliced salt and pepper 1 garlic clove, finely chopped 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed). zest of 1 lemon, minced 2 tsp chopped fresh dill or 1 … Continue reading Greek Omelet
Roasted Eggplant Spread
From FoodNetwork.com1 medium eggplant2 sweet peppers, seeded1 red onion, peeled2 cloves garlic, minced3 tablespoons good olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon tomato pasteDirectionsPreheat the oven to 400 degrees.Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, … Continue reading Roasted Eggplant Spread
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
Cauliflower Broccoli Salad with Apples and Raisins
From Asparagus to Zucchini, 3rd ed. Ingredients: 1 c. mayonnaise ¼ c sugar 2 TB vinegar 3 c. chopped cauliflower 3 c. chopped broccoli ½ c. raisins ¼ c. finely chopped red onion 1 apple, diced bacon bits, if desired salt and pepper to taste Directions: 1. Mix first three ingredients well. 2. Stir in … Continue reading Cauliflower Broccoli Salad with Apples and Raisins
Marinated Cucumber Tomato Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 2 cucumbers, sliced into rounds 4 large tomatoes, sliced into rounds ½ c. thinly sliced red onion ½ c. extra-virgin olive oil ¼ c. red wine vinegar 1 TB sugar salt and pepper 1 TB slivered fresh basil strips 1 TB chopped parsley Directions: 1. Arrange cucumbers, tomatoes, … Continue reading Marinated Cucumber Tomato Salad
Arugula and Apple Salad with Creamy Mustard Dressing
From 1,000 Vegan Recipes 2 TB white wine vinegar 1 TB Dijon mustard 1 TB minced fresh parsley 1/3 c. olive oil ½ tsp salt ¼ tsp freshly ground black pepper 2 c. arugula leaves 3 c. chopped salad mix ½ small red onion, sliced, or one bunch scallions 1 apple, such as Gala or … Continue reading Arugula and Apple Salad with Creamy Mustard Dressing
Nutty Endive Pizza with Two Cheeses
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 1 small red onion, chopped 2 cloves garlic, minced 1 TB olive oil 4 c. torn curly endive or spinach ¼ tsp. Crushed red pepper 16 oz. Prebaked Italian bread shell 1 c. shredded Swiss cheese (4 oz.) ¼ c. pine nuts or coarsely chopped walnuts, … Continue reading Nutty Endive Pizza with Two Cheeses
Corn and Tomato Salad with Cheese
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
Eggplant Extravaganza
from CSA member Linda Baudry Ingredients: 1 eggplant 1 red onion 1 sweet pepper salt and pepper to taste olive oil Directions: Preheat the oven to 400. Slice the eggplant and onion into slices about 1/4" wide. Slice the pepper into 1" pieces. Toss with olive oil and salt and pepper. Roast at 400 degrees … Continue reading Eggplant Extravaganza
Fox & Fawn Farm 