Recipes

Spanish Rice
I've been making Spanish Rice from the Joy of Cooking all this week. I've actually been putting peppers in it and I like them -- totally weird. For years, I've made this without peppers and without bacon using olive oil at the beginning to saute. I

Baba Ghanoush
By Jolinda Hackett, About.com Guide
Products (Garlic, Eggplant, Parsley)

Salad for Two
A modified Caprese recipe using feta cheese.
Products (Garlic, Tomato, Basil)

Indian Goat Meat Curry
Contributed by (need to update name!)

French Onion Soup
5 sweet onions (about 4 lbs) 3 tbsp butter 1 tsp salt 2 tsp white wine 10 oz canned beef consume 10 oz chicken broth 10 oz apple cider thyme sprigs, bay leaf and parsley tied together with kitchen string 1 loaf country style bread Kosher sal
Products (Onion)

Sweet Potato Soup
2 ½ lbs sweet potatoes, peeled and cut into chunks 1 large onion, coarsely chopped 4 cups water 1 to 3 cups water ½ tsp salt 2 dashes ground cinnamon 2 dashes ground nutmeg Freshly ground black pepper ¼ cup black raisins
Products (Onion, Sweet Potato)

Baked Caramelized Onions
5 lbs yellow onions (about 5 to 6 lg onions) ¼ cup vegetable oil 1 tbsp salt   Preheat oven to 400°. Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried brown skin. Cut the onions into 1
Products (Onion)

Baked Stuffed Onions with Spinach Feta
2 lg sweet or Spanish onions (~ 1 ½ lbs total, peeled) 2 tsp olive oil 1 clove garlic, minced or chopped 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry 1 tsp fresh-squeezed lemon juice ¼ tsp freshly ground pepper
Products (Onion, Garlic, Spinach)

Roasted Balsamic Sweet Onions
2 lg sweet onions, peeled coarse salt and coarsely-ground pepper to taste 4 tsp butter balsamic vinegar   Preheat oven to 350°. Butter a baking dish just large enough to hold the onions. Slice of the top and the bottom parts of the onio

Roasted Balsamic Sweet Onions
2 lg sweet onions, peeled coarse salt and coarsely-ground pepper to taste 4 tsp butter balsamic vinegar   Preheat oven to 350°. Butter a baking dish just large enough to hold the onions. Slice of the top and the bottom parts of the onio
Products (Onion)

Creamy Au Gratin Potatoes
4 russet potatoes, sliced into ¼-in. slices 1 onion, sliced into rings salt and pepper to taste 3 tbsp butter 3 tbsp all-purpose flour ½ tspsalt 2 cups milk 1 ½ cups shredded Cheddar cheese   Preheat oven to 400&d
Products (Onion, Potato, Real milk)

Smashed Potatoes and Cabbage
2 lbs. potatoes, peeled and cubed 1 large onion, diced 1 small cabbage, cored and chopped into 1 inch pieces 1/2 C milk, warmed 4-6 T butter, softened salt and pepper In Dutch oven or large saucepan, place cut potatoes and cover with cold water
Products (Onion, Cabbage, Potato)

Country Cabbage Soup
1 t olive oil 3 potatoes, skin on, diced 4 cloves garlic, chopped 2 onions, halved and sliced 6 C chicken broth (OR 2 C broth, 2 C water) 2 carrots, peeled and sliced 1 t caraway seeds 4 C shredded green cabbage salt and pepper to taste pasl
Products (Cabbage, Potato)

Braised Cabbage with Garden Veggies
1 head of cabbage, washed and shredded 1 onion, chopped 1 medium pepper, chopped 1-2 carrots, peeled and sliced 2 cloves garlic, chopped 1/2 C oil (olive or canola) 1 C chicken broth (may also use water) salt and pepper to taste Using a large
Products (Cabbage)

San Marzano Tomato-Basil Sauce
1 (12 ounce) can whole peeled san marzano tomatoes (available at Italian specialty stores) 4 garlic cloves, thinly sliced 1 large yellow onion 1 tablespoon extra virgin olive oil 1 teaspoon marsala wine
Products (Onion, Garlic, Tomato, Basil, Oregano)

Green Tomato Appetizer
Easy peasy and....I ate them for dinner.
Products (Tomato, Tomato, Green)

Broccoli Salad, adapted from Southern Living
5 c. broccoli florets 1 c. thinly sliced carrot 1 c. shredded Cheddar cheese 1/2 c. mayonaisse 2-3 tbsp. sugar 1 1/2 tbsp. red wine vinegar 5 slices bacon, cooked and crumbled (optional) Cook broccoli in boiling water to cover 1-2 minutes; d

Pesto
My Go-To Recipe by Marcella Hazan
Products (Garlic, Basil)

Ratatouille – adapted from Laurel’s Kitchen
Ratatouille is “stew” or “soup” in French. This is wonderful summer stew, easily adaptable, and a great way to use lots of summer veggies. Serve it with crusty bread or over rice or pasta. It also freezes beautifully, for enjo

Pasta Fresca (Fresh Tomato Sauce) – from Moosewood Cooks at Home
4 c. chopped tomatoes 6-8 fresh basil leaves 1 large garlic clove, minced or pressed 1 tbsp. extra virgin olive oil salt and freshly ground black pepper to taste    1 pound fusili, bow-tie, or penne pasta  
Products (Garlic, Tomato, Basil)

Zucchini-Crusted Pizza – adapted from Moosewood Cookbook by Mollie Katzen
Ingredients: Olive oil and white flour for the pan 2 c. packed grated, salted, drained zucchini/summer squash (about 2 large or 4 small) 1 tsp. salt 2 eggs, beaten ¾ - 1 c. whole spelt/wheat flour or sprouted flour &fra

Tangy Vinaigrette Dressing
A refreshing herbal dressing for summer salads.

Lentils and Rice with Fried Onions (Mujadarrah)
From Vegetarian Cooking for Everyone by Deborah Madison
Products (Onion)

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