Recipes

Recipes

Zucchini Patties
ZUCCHINI PATTIES: ( I go heavier on the seasonings- a nice, unusual use for zucchini-we like it hot or cold, great as leftovers) 1 1/2 cup grated raw zucchini 2 tablespoons minced onion 1/4 cup grated Parmesan cheese 1/4 cup all-purpose flour

Autumn Onion Gratin
1-1/2 sticks butter, divided 2 pounds onions, sliced 1 T dried thyme 4 t sea salt, divided 2/3 C water 2/3 C dry white wine 4 t sugar 2 1/2 pounds potatoes, peeled, cut into 1/4-inch-thick rounds 2 pounds tart apples peeled,&nb
Products (Onion, Potato, Apples)

Autumnal Veggie Beef Stew
1-1/2 lb. beef, cut into 1” cubes 2 slices of bacon, diced 1 C onions, chopped 7 potatoes, diced 2 carrots, sliced 2 celery stalks, sliced  1 bay leaf (optional) 2 C beef broth 1 C apple cider ¼ t pepper 2 T flour 2
Products (Carrot, Potato, Beef)

Roasted Veggie Salad
1 lb. potatoes, cut into bite size pieces 2-3 carrots, cut into round slices 1 small onion, cut into wedges 1 T olive oil 1 head of lettuce 1/3-1/2 C Ranch dressing Parmesan cheese Combine first four ingredients in a baking dish and bake for 30 minu
Products (Carrot, Potato)

Autumn Gratin
1 butternut squash 6 medium apples, cored and seeded but not peeled Cut squash in half and seed it. Bake upside-down on foil 300 degrees until tender (30 minutes). Scrape out pulp and mash. Season with: 1 tbsp. brown sugar; salt & pepp
Products (Winter Squash, Apples)

Creamed Leeks
8 large leeks, cleaned 1 cup of milk ¼ cup of butter, divided 2 tablespoons of all-purpose flour ½ teaspoon of salt ¼ teaspoon of pepper Cut the cleaned leeks into two-inch pieces, then place in a large skillet. Cover and cook i
Products (Leek)

Kale Potato Gratin
4 medium potatoes, peeled and cut into 1/8-inch rounds 2 small yellow onions, cut into 1/8-inch rounds 1 bunch kale, washed and stemmed 1 T butter, cut into pieces 1/2 t tarragon (may also use oregano, basil, or rosemary depending on what y
Products (Kale, Potato)

Corn Tomato Relish
4 C cooked sweet corn kernels 2 C diced ripe tomatoes (remove seeds if desired) 1 C diced onion (red or white) 1 C diced zucchini (optional) ½ C cider vinegar 1T sugar 2 T spicy mustard 1 T celery seed (optional) salt & pepper to
Products (Onion, Tomato, Corn, Zucchini)

Compant Potato Casserole
5 cups cooked cubed potatoes 1-1/2 c. (12 oz.) sour cream 1-1/4 c. shredded Swiss cheese, divided 1/2 c. shredded carrot 1/4 c. chopped onion 2 T. minced fresh parsley 1 t. salt 1/2 t. dill weed 1/4 t. pepper 1/4 t. paprika In a bowl, combine the po
Products (Potato)

Swiss Chard with Raisins & Pine Nuts
10 oz. Swiss chard, rinsed and drained 1/4 c. olive oil 1/4 c. golden raisins, soaked in warm water 1 T. chopped garlic 1 T. sherry vinegar (optional) salt and pepper 1/4 c. pine nuts, toasted Remove the Swiss chard greens and chop t
Products (Swiss Chard)

Spicy Corn
4 ears corn 2 T. margarine or butter 1 T. taco seasoning mix or lemon pepper 2 T. water Heat oven to 400F.  Husk ears and remove silk.  Mix margarine and taco seasoning mix.  Spread over corn.  Place each ear on double thickness
Products (Corn)

Steamed Bok Choy & Water Chestnuts
1-1/2 lbs bok choy 2 C chicken broth 2 cloves garlic, minced 1 small onions, sliced 1/2 orange, unpeeled and cut into wedges 1 can sliced water chestnuts, drained 1/2 C chopped parsley 2 T soy sauce salt & pepper Cut bok choy into bite s
Products (Bok choy)

Mashed Turnip Potatoes
1 large turnip, peeled and cubed 3 white potatoes, peeled and cubed 1/4 cup milk 3 tablespoons unsalted butter 1 teaspoon white sugar 3/4 teaspoon salt 1/4 teaspoon pepper  Preheat oven to 375 F. Boil turnip and potatoes in a large p
Products (Turnip, Potato)

Beet and Prune Salad
5 beets 1/2 c chopped walnuts 1/2 c mayonnaise 10-20 pitted prunes, chopped (depends on how much you like them) 3 cloves garlic, pressed salt to taste Scrub the beets and boil them in water until tender enough to pierce with a fork.  Drain and
Products (Garlic, Beet)

Harvard Beets
4 medium beets, peeled 2 T sugar 1 T cornstarch 1/4 t salt 2 T vinegar 2 T butter   Dice beets into 1/2" cubes.  Cook, covered, in a small amount of boiling salted water until tender (about 20min).  Drain, reserving 2 T cooking liqu
Products (Beet)

Garden Casserole
Ingredients 2 pounds eggplant, peeled 5 teaspoons salt, divided 1/4 cup olive oil 2 medium onions, finely chopped 2 garlic cloves, minced 2 medium zucchini, sliced 1/2-inch thick 5 medium tomatoes, peeled and chopped 2 celery ribs, sliced *

String Beans and Penne with Basil Pesto
Ingredients: 1/4 lb. string beans (cleaned, ends removed, cut into penne length) 2 tbsp. basil pesto 1/2 box penne pasta (cooked accoding to box directions) Olive oil (for drizzling) Grated cheese (for serving)   1.  Add the string b

LEEKSóCOOKING TIPS
From Asparagus to Zucchini Cookbook, p 98. The Madison Area Community Supported Agriculture Coalition, Monona,WI., 1996.
Products (Tomato, Leek, Potato)

Michelle's Vegan Pesto
1 1/2 cup fresh basil  (broccoli, kale, cilantro, parsley or blanched nettles or arugula work well as a substitute)  1/3 cup olive oil 1 cup pine nuts (walnuts are my favorite and almonds are also a great substitute) 5 cloves garlic 1/2
Products (Basil)

Greek-style Pasta with Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.

Mashed potatoes with Sauteed Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.
Products (Leek, Potato, Butter)

Cucumber Salad Trio
From Simply in Season, p. 98. By Mary Beth Lind and Cathleen Hockman-Wert, for the Mennonimte Central Com. , Herald Press., 2005.
Products (Onion, Cucumber, Dill, Mint, Yogurt)

Cucumber Tomato Relish
From Simply in Season, p. 99. By Mary Beth Lind and Cathleen Hockman-Wert, for the Mennonimte Central Com. , Herald Press., 2005.

Vickie's Zucchini Bread
I always add half again the amount of zucchini for any baking recipe - 2 cups becomes 3. This makes it more moist, as does the coconut, just enough for moisture but not much flavor.

Tomato-Basil Crab Bisque Recipe
This recipe is from Hilton Head, SC and featured in Southern Living Magazine.
Products (Garlic, Tomato, Basil)

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