1 onion, sliced thin2 garlic cloves, minced5 tablespoons olive oila 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices1 red bell pepper, chopped3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)1/4 teaspoon dried oregano, crumbled1/4 teaspoon dried thyme, crumbled1/8 teaspoon ground coriander1/4 teaspoon … Continue reading Ratatouille
Roasted Beet and Garlic Pasta
A rich and healthy pasta that is packed with nutrients. It is delicious served with a big scoop of Ricotta. Ingredients 1 pound whole grain spaghetti 1 1/2 pounds beets, trimmed and scrubbed 4 whole garlic cloves, peeled 1/4 cup olive oil, divided 1/2 cup toasted walnuts 2 tablespoons sun dried tomatoes, chopped freshly ground … Continue reading Roasted Beet and Garlic Pasta
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
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
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
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
Stir-Fried Kale and Broccoli Florets
from allrecipes.com Ingredients: 2 TB olive oil 7 cloves garlic, sliced 1 chile pepper, chopped (optional) 1 head fresh broccoli, chopped 1 bunch kale, stems removed and chopped ¼ c. sun-dried tomatoes, cut in thin strips juice of 2 limes salt, to taste Directions: Heat olive oil in a large wok or skillet over high … Continue reading Stir-Fried Kale and Broccoli Florets
Sauteed Green Beans
From FoodNetwork.com1 1/2 pounds fresh green beans, trimmed2 tablespoons unsalted butter1 tablespoon olive oil3 large shallots, thinly sliced2 garlic cloves, minced1 (14 1/2-ounce) can diced tomatoes1/4 cup dry white wine2 tablespoons thinly sliced fresh basilSalt and freshly ground black pepperParmesan Crisps:1/2 cup grated ParmesanCook the green beans in a large pot of boiling water until … Continue reading Sauteed Green Beans
