Pasta with Kohlrabi and Bread Crumbs

Returning CSA members will be very familiar with kohlrabi – a popular item that many people get to know for the first time as CSA members. Kohlrabi is a wonderful spring vegetable with crisp, sweet flesh that can be eaten fresh in a salad or steamed, roasted or even barbecued! Reminiscent of the broccoli, it’s […]

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Black Beans with Lime

Black Beans with Lime   Print Serve this dish as a quick meal with rice. Perfect protein! Author: From www.marthastewart.com Ingredients 1 tablespoon olive oil 1 leek, white and light green part, thinly sliced Coarse salt and ground pepper 2 cups cooked black beans 1 teaspoon chili powder 1 tablespoon fresh lime juice Instructions In […]

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Leek, Bacon and Pea Risotta

Leek, Bacon and Pea Risotta   Print Author: From www.marthastewart.com Ingredients 2 leeks, white and light-green parts only 12 cups (96 ounces) low-sodium chicken broth 4 slices bacon, cut crosswise into strips 2½ cups Arborio rice 1 cup dry white wine ¾ cup frozen peas (optional) ½ cup finely grated Parmesan, plus more for serving […]

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Black Bean and Kale Soup

Black Bean and Kale Soup   Print Author: A Cedar Down Farm Recipe Ingredients ½ lb to 1 lb kale, thickest part of stem removed and roughly chopped 1 large leek, diced 1 large onion, diced 2 garlic cloves, minced 5 cups good quality chicken or vegetable stock 1 can whole or diced tomatoes ¾lb […]

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Kohlrabi Salad

Kohlrabi Salad   Print Author: From “Jerusalem” by Sami Tamimi and Yotam Ottolenghi Ingredients ½ of large kohlrabi or 1 whole medium sized (about 1⅔lbs) ⅓ cup thick yogurt 5 tbsp sour cream or plain yogurt 3 tbsp soft goat or mascarpone cheese 1 small clove garlic, smashed 1½ tsp freshly squeezed lemon juice 1 […]

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Roasted Butternut Squash and Onion with Tahini

Roasted Butternut Squash and Onion with Tahini   Print Author: ” From Jerusalem: A Cookbook” by Yotam Ottolenghi Ingredients 1 large butternut squash (2¼ lb, cut into ¾ by 2½” wedges 2 onions, cut into 1¼ ” wedges 3½ tbsp olive oil 3½ tbsp light tahini paste 1½ tbsp lemon juice 2 tbsp water 1 […]

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Cabbage Panade

Cabbage Panade   Print Author: From “Vegetable Literacy” by Deborah Madison Ingredients 1 clove garlic and butter, for the gratin dish 3 tbsp butter 1 onion, thinly sliced ½ tsp juniper berries, crushed 2 tbsp coarsely chopped sage leaves About 2 lbs savoy or napa cabbage, quartered and cut into ribbons 3 to 4 cups […]

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Asian Cabbage Rolls with Spicy Meat Filling

Asian Cabbage Rolls with Spicy Meat Filling   Print Ingredients 1 large napa or savoy cabbage 1 tsp. salt ½ lb. ground pork or turkey ½ cup cooked brown rice ¼ lb. shiitake mushrooms, finely chopped 1 large egg, beaten 1 tsp. toasted sesame oil 2 Tbsp. soy sauce One 1-inch piece fresh ginger, peeled […]

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Tangled Collard Greens with Sesame

Tangled Collard Greens with Sesame   Print Author: From “Vegetable Literacy” by Deborah Madison Serves: 4 or more Ingredients 2 bunches collard greens (about 10 leaves) 1 tbsp light sesame oil ⅓ cup fnely minced onion or shallot Sale 1 to 2 tsps toasted sesame oil 2 tsps sesame seeds, toasted in a dry skillet […]

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Grilled Leeks with Mustard-Anchovy Vinaigrette

Grilled Leeks with Mustard-Anchovy Vinaigrette   Print Ingredients 2 large leeks (1½ inches in diameter) 2 tbs olive oil Vinaigrette 1 large garlic clove 2 anchovy fillets Salt 1 tsp. mustard â…“ cup plus Juice of one lemon Freshly ground pepper 2 Tbsp. minced parsley Instructions Slice the leeks lengthwise and rinse to remove any […]

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