Recipes

Ingredients:
2 Tablespoons olive oil
½ large red onion, finely diced
2½ cups broccoli florets, coarsely chopped
1 cup whole wheat couscous
1 large clove garlic, minced
1⅔ cups low-sodium vegetable
½ cup chopped fresh basil
⅓ cup pecans, toasted
sea salt
freshly ground black pepper
⅓ cup Asiago or Manchego cheese

Directions:

1. Heat oil on medium-high heat in a deep large skillet with a lid. Add the onion and cook, stirring occasionally, until it is softened and lightly browned, about 4 minutes. Add the broccoli and toss to coat with oil. Cook, stirring frequently,  6-7 minutes, or until tender-crisp.
2. Stir in the couscous; cook, stirring constantly, until the couscous begins to brown. Stir in the garlic and cook for 30 seconds. Add the broth and bring to a boil on high heat. Cover and reduce heat to low. Gently simmer 14-15 minutes, until all the liquid is absorbed.
3. Remove from heat; stir in the basil and pecans. Season with salt and pepper. Top each serving with some grated cheese.

Serves 6

Ingredients:
1 cup dry red quinoa
3 tablespoons olive oil
2-3 sweet peppers, cored, seeded, and cut into ¼-inch strips
½ cup golden raisins
1 teaspoons fennel seeds
sea salt
freshly ground black pepper
2  cups coarsely chopped  cabbage
2 teaspoons balsamic vinegar

Directions:

1. Combine quinoa with 2 cups water in a small saucepan. Bring it to a boil on high heat. Cover and decrease the heat to a medium-low. Simmer until the quinoa is tender and the water is absorbed, about 15  minutes.  Gently stir with a fork and set it off the heat , covered.
2. Meanwhile, heat the oil in a large, deep skillet on medium-high heat. Add the peppers and toss to coat. Cook, stirring occasionally, for about 5 minutes. Add the raisins and fennel seeds and season with salt and pepper. Cook until the peppers are softened, about 4 minutes. Add the cabbage and vinegar. Stir to combine and cook until the cabbage is limp, about 4 minutes.
3. Divide the quinoa between 8 small bowls. Taste the pepper mixture and adjust the seasonings with vinegar, salt, and/or pepper.  Spoon the cabbage mixture over the quinoa. If desired, top with some feta cheese. Serve.

Makes 8 servings

Ingredients:
2 eggs
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sweetener
sea salt
freshly ground black pepper
1/3 cup olive oil
2 medium squash, trimmed, and diced
8 ounces whole grain, quinoa, or brown rice small pasta shells
½ cup cherry tomatoes, halved
1/3 cup pitted kalamata olives, quartered lengthwise
¼ cup packed,  shredded fresh basil.

Directions:

1. Put the eggs in a small saucepan with water to cover by 1 inch. Place them on high heat. When the water comes to a boil, cover and remove the pan from the heat. Allow the eggs to sit, covered for 12 minutes. Drain and run cold water over the eggs. When they are cool, place them in an air-tight container, and refrigerate.
2. In a large bowl, whisk together the vinegar, mustard, and sweetener; season with salt and pepper. Add the oil in a thin, slow stream, whisking constantly. Add the squash and toss; set aside.
3. Bring a large pot of salted water to a boil on high heat. Add the pasta and cook al dente (following the package directions). Drain well. Add the warm pasta to the dressing and toss. Let cool to room temperature.
4. Add the tomatoes, olives, and basil the the pasta. Taste and adjust the seasoning  as needed. Cut the eggs into quarters and place them on top of the salad.

Serves 6

Ingredients:

Dressing:
1 large carrot, sliced
1 teaspoon chopped fresh ginger
2 tablespoons maple syrup
1½ tablespoons rice vinegar

Salad:
4 cups bite-size pieces of any kind of lettuce
½ medium red onion, cut into thin slivers
¼ cup dried cherries

Directions:

1. To make the dressing: Put the carrot and ginger in a food processor. Process until the carrot is minced. Add the syrup, oil and vinegar and process until smooth then set aside.
2. To make the salad: Combine the lettuce, onions, and cherries in a large bowl. Stir in the dressing. Add enough dressing to generously coat the leaves and toss.

Serves 4

Ingredients:

Dressing:
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1½ tablespoons olive oil
¼ cup plain Greek yogurt
2 teaspoons minced fresh mint or basil

Salad:
1 pound broccoli, florets and stems chopped into bite-size pieces
2 cans garbanzo beans, drained and rinsed well
½ small red onion, thinly sliced
1 cup thinly sliced carrots
3 cups frisee

Directions:

1. Put a large pot of salted water on high heat and bring to a boil.
2. To make the dressing: In a small bowl, mix together the vinegar, mustard, and sea salt. Stir in the oil, then the yogurt. Stir in 1½ tablespoons water and the mint or basil. Set aside.
3. To Make the Salad: Blanch the broccoli in boiling water until tender-crisp, about 3-4 minutes. Drain and refresh with cold water. Drain well and place in a large bowl. When the broccoli is completely cool, add the beans, onion, and carrots.
4. Add the dressing, season with pepper and toss.
5. Divide the frisee among 8 plates. Top with the broccoli mixture.

Serves 8

Ingredients:
1½ teaspoons olive oil
1 large onion, coarsely chopped
3 ounces green beans, cut into ½-inch pieces (optional)
2 summer squash, trimmed and cut into ½-inch slices
6-8 small potatoes, cut into halves or quarters
1 cup sliced carrots
1 clove garlic, minced
2 teaspoons Thai curry paste (you can find it in the Oriental section of the market – inexpensive and great to have on hand to liven up a dish!)
¾ cup coconut milk
8 ounces firm tofu, cut into ¾-inch pieces (optional)
¾ cups vegetable or chicken broth

Directions:

1. In a large saucepan or Dutch oven, heat the oil on medium-high heat. Add the onion and green beans, if using. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add the squash and garlic; cook for 1 minute.
2. In a small bowl, combine the curry paste and about 2 tablespoons of the coconut milk; stir well to combine. Add the curry paste to the vegetable mixture, along with the remaining coconut milk. Bring to a simmer. Add the potatoes, and carrots. Simmer, covered, until the vegetables are tender-crisp and the tofu is heated through, about 35 minutes, reducing the heat if it is bubbling too vigorously. Add enough broth to make it thick, but a somewhat soupy consistency. Stir and season with salt. If desired, top each serving with a little fresh chopped cilantro.

Makes 4 servings

Ingredients:
6 medium shallots, peeled
6 medium potatoes
6 tablespoons olive oil
sea salt
freshly ground black pepper
¼ cup (packed) fresh tarragon
2 tablespoon chopped fresh parsley
2 tablespoons slivered almonds
1 tablespoon grated Asiago or Parmesan cheese

Directions:

1. Preheat oven to 350 degrees. Toss the shallots and potatoes in a bowl with 2 tablespoons of the olive oil; season with salt and pepper. Transfer the shallots to a medium baking dish and cover with foil. Roast them for 20 minutes. Remove the foil and add the potatoes. Bake for another 20 minutes longer, until both are tender.

2. Put the tarragon, parsley, and almonds in a food processor; process until they are minced. With the motor running, add the remaining 4 tablespoons of oil in a thin stream. Add the cheese and process until blended. Set aside.

3. Add the pesto to the shallots and potatoes and gently toss. Serve.

Serves 6

Ingredients:
1 tablespoon olive oil
1 pound carrots, scrubbed well and coarsely chopped
1 large yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2-3 tablespoons chopped fresh ginger
3½ cups vegetable or chicken broth
1/3 cups coconut milk
3 tablespoons fresh lime juice
2 tablespoons peanut butter
2 tablespoons sweetener (optional)
2 teaspoons rice vinegar
1½ tablespoons tamari
1 teaspoon toasted sesame oil
½ teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon dried red pepper flakes
sea salt
freshly ground black pepper

Directions:

1. In a large Dutch oven, heat the oil over medium-high heat. Add the carrots, onion, celery, garlic, and ginger; cook for 5-6 minutes, stirring occasionally, until the onion is translucent. Add the broth, coconut milk, lime juice, peanut butter, sweetener, vinegar, sesame oil, coriander, turmeric, and red pepper flakes; bring to a boil. Cover, reduce the heat, and simmer for 25-30 minutes, until the carrots are very tender. Remove from the heat.
2. Using a ladle, remove 1 cup of the broth and set aside. Process the remaining soup in batches in a food processor or blender. Taste and season with salt and pepper. If the soup is too thick, stir in a little of the reserved broth.
3. Ladle into soup bowls and garnish with herbs of your choice.

Serves 8

We made little pizzettes at the Summer Solstice. Oh! They were so amazing – hot, sweet apricots melting with the warm strawberries – this is a must to try!

Makes 2-3 larger pizzas, or lots of small ones

Ingredients:
About 10 apricots, cut into quarters (amount depends on how many pizzas you are making and how many ‘cots you want on the pizza)
1 small box of strawberries or more, sliced
fresh chevre or ricotta cheese (optional)
honey (optional)
balsamic vinegar (optional)
fresh basil, chopped (optional)
sea salt (optional)
freshly cracked pepper (optional)

Directions:

1. Prepare the dough (recipe follows)
2. Roll out the dough and place the fruit (and optional toppings) on top as you desire. Bake in a hot oven, about 425 degrees for about 5- 10 minutes, I am guessing because we used the cob oven. Just keep checking to see when the crust browns and the fruit begins to soften and melt. (Optional – pre-cook the rolled out crusts for 1-2 minutes before adding the toppings.)
3. Remove the oven and cool ever so slightly, then FEAST!

PIZZA DOUGH

Ingredients:
¾ cup warm water
1 envelope active dry yeast
1 pinch of sugar (this stimulates the yeast to rise faster)
2 cups or more whole wheat and white flour, or your choice (I mix them equally for a nice texture)
1 teaspoon sugar or honey
¾ teaspoon sea salt
3 tablespoons olive oil

Directions:

1. Pour ¾ cup warm water into small bowl; stir in yeast and sugar. Let stand until yeast dissolves and becomes a little active, about 5 minutes.

2. Mix 2 cups of flour, sugar, and salt in a bowl. Add yeast mixture and 3 tablespoons of olive oil. Stir until dough forms a sticky ball. You may need to add a little more water if it is too dry.

3. Transfer dough to a floured surface and knead until the dough is smooth, adding flour as needed so it doesn’t stick.

4. Transfer to a very well oiled big bowl and cover with a moist towel. Let it rise in a warm, draft-free place for about 1 hour, it will double in bulk. Punch down and roll out dough. The dough will keep in the refrigerator in an airtight container for a day.

We made this salad for the Solstice celebration. It is a free flowing salad, using whatever your heart desires from the CSA box. This is what we used…

Ingredients:

SALAD
1 bunch chard, ends removed, stems chopped, and leaves cut into bite-size pieces
1 bunch mizuna and tatsoi, stems removed
1 bunch radishes, sliced, stems removed from the leaves and the leaves chopped
steamed small potatoes, cut into bite-size pieces
6-8 summer squash, cut into thin strips using a mandolin or vegetable peeler
1 bunch fresh basil, torn into bite-size pieces

DRESSING
¼ cup olive oil
½ cup balsamic vinegar or to taste
sea salt and freshly cracked black pepper
4 cloves garlic, minced

Directions:

1. Mix all the ingredients for the salad together in a large bowl.

2. In a small bowl, whisk the olive oil into the vinegar and garlic. Season to taste with sea salt and pepper. Pour part of the dressing over the salad and taste – add more if needed; season again with salt and pepper if needed. Serve immediately.