Stuffed Patty Pan Squash
 Ingredients:   * 4 medium pattypan squash * 1 onion, finely chopped * 1 bunch green onions, finely chopped * 1 pack baby shiitakes, stems removed, left whole * 4 ribs celery, finely chopped * 1/4 cup parsley, chopped * 1 bag baby

Vegetable Kebab
Bell peppers, onions, potatoes, cherry tomatoes, zucchini, mushrooms, eggplant, tofu, chunks of meat, etc. The key is to get everything cooked at the same time. To do this, parboil or microwave anything which would take longer to cook until just te

Conchiglie al Forno with Mushrooms and Radicchio
Slice 6 oz. shitake mushrooms 1/4" thick and saute in 3-6 T. butter for 3-4 min. Cook 1 lb. conchiglie pasta for 5 min., drain. Combine 2 1/2 c. cream (or milk), 1/2 c. parmesan cheese, 1/2 c. shredded Bel Paise cheese, 1/2 c. crumbled Gorgonzola
Products (Sage, Mushrooms)

Couscous Vegetable Tart
Prepare couscous according to directions (about 1c. water to 2/3 c. couscous) adding about 1/2 tsp. oregano or marjoram finely chopped. Oil piepan or cassarole dish and press couscous with a fork to form a layer about 1/2 to 3/4 " thick. Saute 1 sm

Sauteed Italian Vegetables
Over high heat add 2 Tbs. olive oil and saute 1 minced garlic (6-9 cloves). Add sliced vegetables, toughest first, tenderest or leafy last. Saute about 5-7 min. Then add 1-2 tomatoes sliced into chunks, stir, turn down heat, and cover tightly. Si

Savory Marinated Mushrooms
Ingredients:   1 – 8oz pack of mushrooms 1 – bunch of green onions chopped 2 – bay leaves 2 tbsp parsley 2 tbsp thyme 1/2 cup Balsamic vinegar 1/4 cup olive oil juice of 1 blood orange 2 tsp salt 2 tsp pepper  

Vegetarian Cabbage Rolls
Serves 6   Large head of Cabbage (about 12 leaves) 3/4 cup  cooked Cajun Grain Rice 1 lb        mushrooms sliced green onions chopped egg 2 tbsp     salt 2 tbsp  &nb

Kale, Mushroom and Dill Triangles
Ingredients 2 tbsp butter 4-6 oz fresh mushrooms (finely chopped) 1½ lbs kale (cleaned, blanched & drained) 6 eggs (beaten) 1 cup heavy cream or half-and-half 3 tbsp chopped fresh dill 1/3 cup green onion (minced) 1/3 cup freshly grated
Products (Onion, Kale, Dill, Eggs, Mushrooms)

Curried Squash and Mushroom Soup
2 medium winter squash (I like butternut) 1/2 tsp. coriander 2 1/2 cups water 1/2 tsp. cinnamon 1 cup orange juice 1 tsp. g
Products (Onion, Garlic, Mushrooms)

Marinated Mushrooms with Red Peppers
Slice 2 roasted peppers into strips and slice 1/2 # mushrooms. Wisk of blend 2 tbs. lemon juice, 1 tbs wine vinegar, 2 cloves minced garlic, 1 tbs chopped basil, 1 tbs chopped parsley, and 4 tbs olive oil. Toss peppers and mushrooms with dressing,

Mushroom Soup
8 oz Mushrooms (button or portabella/baby cremini) 1 bouquet garni (2 sprigs flat leaf parsley, 1 bay leaf, 2 sprigs thyme) 1 tbsp dried rosemary 1 tbsp dried basil 1 tbsp dried tarragon 1 tbsp dried thyme 4 tbsp butter 1 small to medium sized onion

Broccoli Primavera
Broccoli Primevera (from "Delights of the Garden" by Imar Hutchins) 3 bunches of broccoli 1/3 cup of tahini (raw, uncooked) 1 garlic clove1/4 cup lemon juice (fresh) 1/3 cup spring water 2 teaspoons tamari or sea salt 1/2 cup chopped mu

Milanese-style Chard
Trim and coarsely chop 1 large bunch swiss chard. Thinly slice 1 bunch green onions. Mince 1 large clove garlic. In 2 tbs. olive oil, saute the onions and garlic until soft (2-3 min.). Add chard, 2 tbs chopped parsley, 1/4 c. chopped basil, pinc
Products (Onion, Garlic, Basil, Parsley, Chard)

Green Beans with Parsley-Pecan Pesto
(serves 6 to 8) 1 to 2 pounds green beans 1 cup Parsley-Pecan Pesto (below) Cook beans in a pot of boiling water, until tender but firm, 3 to 5 minutes.  Drain and rinse in cool water.  Set aside in a colander or onto a cloth to dry.&n

Herbed Couscous
Combine 1 1/4 c. water, 1 chicken bouillon cube, 2 tsp. olive oil, and 1/4 c. finely minced fresh herbs, and 1 clove minced garlic. Bring to boil; stir in 1 c. couscous. Remove from heat and let stand 5 min. Fluff lightly with fork before serving.
Products (Garlic, Basil, Oregano, Rosemary)

Lemon Basil Vermicelli
Cook 12 oz. Vermicelli pasta; drain. Toss vermicelli with 1 c. chopped scallions, 1 tbs. Minced hot pepper (if desired—Hungarian wax or other), 1 c. chopped lemon basil, ½ tsp. Ground black pepper, 3 tbs. Lemon juice, 2 tbs soy sauce. In wok or l

Fresh Basil Pesto
Prep:  30 min. Total:  30 min. Yields:  1 ¾ cups Ingredients: 1 cup walnuts (we actually prefer walnuts) or pine nuts 8 cups (4 ounces) lightly packed fresh basil leaves 2 garlic cloves, coarsely chopped 2/3 cup extra-vir
Products (Garlic, Basil)

Chard Pesto
Chard Pesto3 cups swiss chard3/4 cup fresh basil2-3 cloves garlic1/2 cup olive oil1 cup feta cheese, crumbled1/2 cup walnutsIn a food processor or blender, miix together swiss chard, basil, garlic, olive oil, feta cheese and walnuts until wello blend
Products (Garlic, Swiss Chard, Basil, Chard)

Cucumber and Fennel Chilled Summer Soup
A very refreshing soup to prepare in large batches so to have on hand for a few delighful summer meals. Very soothing light green color as well!

Fennel, Zucchini & Tomato Soup
Sauté 1 large chopped onion in 1/3 c.olive oil until it becomes soft. Add the 4 cloves minced garlic and continue sautéing for another minute. Add 4 c. thinly sliced fennel, 2 med. zucchinis diced, 6 peeled & chopped tomatoes, and 8 finely chopped
Products (Onion, Tomato, Zucchini, Fennel, Basil)

Creamy Herb Dressing
1 cup olive oil 1/2 cup milk 2 teas dijon mustard 1 tbsp honey 3 tbsp vinegar 1 tbsp fresh thyme, minced 1 tbsp fresh chives, minced 1 green onion, minced 1/4 cup fresh basil, minced Place all ingredients in  blender and process until s

Chop, dice, or slice thinly tomatoes-red or yellow. Add minced onion (or chives), chopped roasted red peppers, and chopped fresh basil leaves. Toss with lemon juice, wine or balsamic vinegar. Salt to taste and allow to marinate 1 hour. Slice any

Summer Roasted Veggies
- from Simply in Season  ·            8-10 c. chopped fresh veggies (potatoes, eggplant, peppers, onions, summer squash, etc.) cut in small cubes if hard like potatoes and larger cube

Blooming orange gazpacho
Makes 4 servingsWe developed this recipe specifically for the tangy flavor of the Orange Blossom tomato (but any tomato will work fine-I'd try this with the Azoychka too) which produce an abundance all at one time--perfect for making a big meal witho

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