Recipes

Recipes

Refrigerator Pickles
6 cups sliced cucumbers1½ medium onions2 cups sugar1½ cups vinegar½ cup water¼ cup salt¾ tsp. turmeric¾ tsp. celery seed¾ tsp. mustard seedWash 3 pint jars and rinse inside with boiling water to steril

Honey Glazed Carrots
1 bunch carrots2 tablespoons butter1½ tablespoons honey½ cup waterSalt and pepperScrub carrots under running water and cut into evenly sized sticks. Combine with butter, honey, and water in skillet. Bring to simmer and cook till carrots

Cucumber Yogurt Salad
2 cups thinly sliced cucumbers½ cup thinly sliced onion1 teaspoon salt½ cup plain yogurt1 T. fresh mint or dill weed (chopped) Sprinkle cucumbers and onion with salt. Let stand 1 hour, then drain. Stir in yogurt and chopped mint or dill

Roasted Vegetables
Toss 6-8 cups vegetables such as potatoes, sweet potatoes, carrots, beets and winter squash with 2 T. oil and fresh or dried herbs (rosemary, thyme, parsley, oregano). Spread in single layer on greased baking pan. Roast at 425° 30-45 minutes, sti

Kale Potato Soup
1 large bunch kale, chopped1 tablespoon butter1 large onion, chopped1 clove garlic, minced2 large potatoes, diced5 cups hot water or brothSalt and pepper to taste   Steam kale and set aside. Sauté onion in butter in soup pot until go

Easy Tomato/Basil Salad
3 to 6 ripe heirloom tomatoes½ cup loosely packed basil leaves2 tablespoons extra virgin olive oil  Slice tomatoes ¼-inch thick and arrange on plate. Chop basil and sprinkle over tomatoes. Drizzle with olive oil; let stand 30 minut

Multicolored Tomato Tartlets
2 to 3 small firm heirloom tomatoesFlour for dusting1 14-oz. package puff pastry, defrosted but cold2 tblsp. chopped fresh basilCoarse sea salt, to tasteFreshly ground black pepper2 tblsp. grated Parmesan cheese   Preheat oven to 425&d

Parsley-Lemon Green Beans
   Lightly sauté 2 cloves minced garlic and 2 tablespoons finely chopped fresh parsley in 1 tablespoon butter or oil. Add cooked beans; season to taste with salt and pepper. Stir gently and heat through. Sprinkle with juice of 1 lemo

Fresh Herb Dip w. Seasonal Vegetables
2 cloves garlic, peeled2 green onions, cut in ½-in. pieces2 T. fresh parsley1 T. each fresh cilantro, dill, and tarragon1 tsp. honey OR maple syrup2 T. apple cider OR white wine OR tarragon vinegar¼-½ tsp. salt¾ cup sour c

Almond-Parmesan Green Beans
   Sauté 2 cloves minced garlic and ¼ cup slivered almonds in 1 tablespoon butter or oil. Add cooked beans; season to taste with salt and pepper. Sprinkle with 2 tablespoons grated Parmesan cheese and serve.  

Fresh Garlic Butter
¼ cup butterCrushed garlic to taste (start with 2 medium cloves)2 t. finely minced parsley (optional)1 t. lemon juice (optional)   Work butter on plate with knife or spoon until slightly soft (not too soft). Work in crushed garlic, p

Creamed Cabbage Soup
 2 cups chicken broth 1 medium onion, diced 1 cup diced celery 1 medium head cabbage, shredded 1 carrot, diced ¼ cup butter 3 tablespoons all-purpose flour 1 cup milk 2 cups light cream 2 cups diced fully cooked ham 1½ teaspoo

Rhubarb Torte
CRUST½ cup butter1 cup flour5 tablespoons powdered sugar  Press in bottom of 9 x 13 pan. Bake at 350° for 15-20 minutes.  TOPPING2 eggs1½ cups sugar2 tablespoons flour½ teaspoon salt½ teaspoon baking powder1

Cabbage Au Gratin
Sauté until crisp-tender 2 cups shredded cabbage, ½ cup shredded carrots, 1/3 cup chopped green onions. Transfer to greased 1 quart baking dish. Combine in small bowl: ½ cup milk, 1 egg and 3 tbsp. shredded cheese. Pour over

Spaghetti Squash Salad
Did you think spaghetti squash was only good under a tomato sauce?  Think again!  Spaghetti squash makes a great cold salad.  Spaghetti squash stores really really well over the winter if kept in a cool dry place (I know this from pers

Refrigerator Pickled Beets
My favorite way to eat beets is to “pickle” them using agave syrup and balsamic vinegar.  These are great as a side dish or on a salad.  The “pickling” liquid also makes a nice salad dressing.  BeetsAgave SyrupB

Yellow Potatoes (Batata Bhaji)
I recently attended an Ayurvedic luncheon and Rekah Deodar who cooked was kind enough to provide the recipes for her amazing  food.  This is a great way to enjoy new tastes using those old favorites, potatoes and chiles! &nbs

Lentil Soup
Here's another great Ayurvedic recipe from Rekha!  You'll need to make the sweet spice recipe as well - find it at http://www.reverencegardens.com/recipe/452I believe that Rekha also included eggplant in this dish at the luncheon. 1/2 cup t

Sweet Indian Spice Mix
This makes a lot so you may want to cut the recipe down to a half or a quarter of the suggested amounts.  This is Rekha's family recipe for the sweet spice called for in the Lentil Soup recipe.4 cups coriander seeds1 cup dry coconut1 cup sesame

Pan Fried Jerusalem Artichokes in Sage Butter
Pan-fried Jerusalem Artichokes in Sage Butterfrom epicurious.com Ingredients:3 Tbsp. butter, divided2 Tbsp. olive oil1 lb Jerusalem artichokes (sunchokes), scrubbed, cut crosswise into 1/4 inch thick rounds3 Tbsp. coarsely torn fresh sage leaves

Chive Vinaigrette
Chive Vinaigrette 1/3 cup white balsamic vinegar1 Tbsp minced shallots2 Tbsp finely cut chives1/4 tsp sea salt1/8 tsp fresh cracked black pepper2/3 cup olive oilSnip the chives. In a medium bowl whisk together the vinegar, shallots, chives, salt

Sautéed Shallot Flower Spikes
Sautéed Shallot Flower Spikes    Try this for a real delicacy! Shallot flower stalks in the small bud stage Butter Fresh Tarragon or other herb of your choice   Cut  flower stalks into 2" pieces Sauté in butter

Snow Pea Sauté
Snow Pea SautéAdapted from The Veggie Queen, by Jill NussinowThis is a good basic stir fry, slightly sweet due to the pineapple juice. If you like a bit of spice toss in ½ dried chile pod while cooking (remove it before serving.) Serves

Eggplant Lasagna
Eggplant Lasagna This is a great way to enjoy local produce in the winter.  Eggplant keeps well frozen when sliced, brushed with olive oil, and baked until tender.  Tomatoes can be frozen whole and made into a sauce in the winter or ca

Summer Bounty Sauce
Summer Bounty SauceThe best way to eat local in the winter is to preserve summer's bounty.  An easy and delicious way to do this is to make a summer bounty sauce for use with pasta dishes or as a base for winte

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