Lots more recipes coming. For our CSA members we usually have a few recipes each week to suit that particular produce.
I encourage you to modify ALL recipes according to your own palate!
Fall Kale: Saute kale with garlic, pine nuts, and rosemary in olive oil just until bright green. If overcooked kale will turn a dark color (don’t worry, its still tasty). Add onion or sliced sunchoke if desired.
Squash Casserole: Roast winter squash until tender but firm (about 40min @ 400F). Remove squash flesh from rind and cut into large chunks. Combine squash flesh with cream, butter, and desired cheese (blue/ricotta, cheddar, other favs). Add desired herbs to taste; onion, rosemary, thyme, salt, pepper, garlic.
Tabouleh Salad — great recipe for parsley and mint
- 1 cup bulgur
- 1 2/3 cups boiling water
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1 cup chopped green onions
- 1 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tomatoes, chopped
- 1 cucumber – peeled, seeded and chopped
- 1 teaspoon salt
- ground black pepper to taste
Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Dill Potato Salad
- 3 pounds red wax type potatoes
- Kosher salt and freshly ground black pepper
- 6 stalks celery finely chopped
- 1 cup mayonaise
- 3 red onion, finely chopped (about 1/2 cup)
- 1/4 cup tightly packed chopped fresh dill
- 1 to 2 tablespoons vinegar
- 1/2 lemon, juiced
- 1 tablespoon grainy or regular dijon mustard
Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that’s good.)
Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
When they’re cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don’t refrigerate or the potatoes will lose their rich, smooth texture
Rose Hip Sauce: Remove seeds and fiber from center of rose hip. If desired save rose seeds to plant (they need cold treatment to sprout, so sow them in fall). Next, combine rose hip flesh with just enough honey to allow for blending in baby food grinder, small food processor, or similar device. Use puree as glaze, as tea additive or base, on toast, etc.
Black Bean and Rice Coquettes with Mango Salsa
2 can Eden organic black beans
2 Tbs Olive Oil
1 Onion, diced
3 carrots, diced
2 Tbs garlic, minced
2 stalks celery, chopped
½ yellow pepper, diced
4 mushrooms, chopped
2 Tbs tamari
1 t. dried thyme
¼ cup fresh parsley, chopped
2 Tbs. sesame seeds
2 cups cooked short grain brown rice
¾ t. salt
1 t oregano
½ t. chopped Rosemary
¼ t. fresh ground pepper
½ t cumin
¼ cup breadcrumbs, or GF Bread crumbs
3 mangos, diced
1 red pepper, diced
1 small red onion, finely diced
2 limes, juiced
3 Tbs. fresh Cilantro, chopped
1 Tbs. honey
¼ t. salt
For Salsa– dice up mangos, peppers and red onion, and put in bowl. Toss with lime juice, cilantro, honey and salt. Cover and put in fridge to marinate, while cooking croquettes.
For Croquettes– Sauté onions in olive oil until translucent. Add carrots and garlic. Add celery, peppers and mushrooms, and continue cooking until soft.
Remove from heat and put into a large mixing bowl.
Puree black beans in food processor and add to mixing bowl.
Add remaining ingredients (except breadcrumbs) and combine well. Form into patties.
Place breadcrumbs into shallow dish. Press each side of patty into breadcrumbs.
Place on greased cookie sheet. Mist top of croquette with olive oil spray. Bake at 375’ for 15 minutes, turn over and bake another 10 minutes.
Patties can be made ahead of time and kept in freezer.
Serve with Mango Salsa on side
Moroccan Vegetable Tagine
Serves 8-10 people
6 tbsp olive oil
2 large onion, roughly chopped
6 cloves garlic, minced
2 inch fresh ginger, minced (or 1 tsp ground)
2 tbsp ground cinnamon
2 tsp cumin
2 Tbs. harissa paste (1/2 c. olive oil, ½ t. cayenne, 1 TB cumin, 2 TB tomato paste, ¼ c. lime. ½ t salt)
3 cans diced tomatoes
2 lemon, juice and zest
½ cup fresh cilantro, chopped
1 pumpkin, peeled and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
6 carrots, cut into 2-inch pieces
3 parsnips, cut into 2-inch pieces
1 broccoli, cut into florets
1 pk mushrooms, quartered
1 bunch kale, chopped
½ celeriac, cut into bite size cubes
4 baby blue potatoes, cubed
1 zucchini, cut into 2-inch pieces
1 yellow squash, cut into 2-inch pieces
20 dried apricots, diced
1 cup chickpeas/garbanzo beans, pre boiled
½ cup currants
½ cup pine nuts
If you have a large enough clay pot or Tagine, that is great! If not, you can cook it in a wok or frying pan in rounds, and transfer it to a large roasting pan, covered with tin foil, and roast it in the oven. Heat olive oil in a large sauté pan and add the onion. Cook for a few minutes until it softens. Then add the carrots, parsnips, celeriac, sweet potatoes, garlic, ginger and other spices. Cook until the root vegetables start to soften. Add 1 Tbs of the harissa, 1 can tomatoes, lemon juice and fresh cilantro. Bring the mixture to a boil and transfer to a roasting pan. Add more oil to the sauté pan, and add the pumpkin and potatoes. When they start to get soft, add the remaining vegetables, harissa sauce, tomatoes, chick peas, currants and apricots. Again, bring the mixture to a boil, and then add to the other vegetables in the roasting pan. Mix all of the vegetables together. Add the pine nuts. Tent the roasting pan with aluminum foil, and bake in the oven for 1 hour, stirring carefully once or twice, and then re-tenting it. Serve with quinoa pilaf or couscous, and fresh mint.