1-2 cucumbers from the share (do not peel) 1/2 cup white-wine vinegar 3 tablespoons sugar 1 tablespoon finely chopped fresh mint leaves 1 tablespoon finely chopped fresh parsley leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together …
An alternative to freezing or canning, making pickles is a great way to maximize an abundance of vegetables. I’ve used carrots in this recipe, but beets, sugar snap peas, pearl onions, cucumbers or even bell peppers are delicious as pickles. This recipe is for refrigerator pickles, which will keep up to 1 month in a …
1/2 lbs. ground lamb 1/2 cup breadcrumbs 1/2 a cup milk 1/2 tsp salt 1 cup scallions (spring onion) greens, chopped 2 cloves garlic, grated (wait till the last minute to do this) 2 Tbsp. chopped fresh summer savory 2 Tbsp. pomegranate molasses 1 egg 1/3 cup of pine nuts Pour the milk onto the …
1 rack organic baby back ribs, intact 1/2 cup finely chopped herbs (half parsley, half summer savory) 1/4 lime, very thinly sliced and then chopped (including zest) Juice of rest of lime plus 1 additional lime’s juice 1 Tbsp. prepared mustard 4 cloves of garlic, chopped finely 2 tsp brown sugar 1/4 tsp salt Pepper …
1 ¼ c water 1-3oz package low fat cream cheese 2 cups cooked brown rice 2 cups of chopped fresh spinach 1 10 oz. tomatoes with green chili peppers or substitute fresh from the share. 15 oz. can black beans, rinsed and drained 2 T dried minced onion 1 t ground cumin 1 t oregano …
This family friendly recipe comes to us from Kim DeMaria. The eggplant is dipped into the marinara sauce instead of egg and it is baked instead of fried. 1 medium eggplant, 1 lb. 1 cup marinara sauce 1 c seasoned croutons crushed ½ cup shredded parmesan 4 hero or hoagie buns, split Basil leaves, optional …
1 large, round Sicilian eggplant 1 cup ground steak 2 tbsp. olive oil 1/2 purple onion, chopped 1/2 yellow bell pepper, chopped 4 basil leaves, chopped 1 can diced tomatoes 1/2 tsp sugar Salt and pepper 1/2 can cannellini beans, drained and rinsed Olive oil Crumbled feta Fresh basil leaves, snipped Cut the eggplant in …
1 tablespoon extra-virgin olive oil 1 tablespoon plus 1 teaspoon fresh lemon juice 1 tablespoon each finely chopped fresh parsley and basil 1 tablespoon capers, drained and chopped 4 ounces green beans 1 Basic Poached Chicken, breast half, cooled and torn 1 small cucumber, peeled, halved lengthwise, seeded, and sliced 2 teaspoons chopped toasted almonds …
A big bunch (CSA sized) of garlic scapes, trim ends, cut into 2 inch pieces, should equal 4 cups Rind of 2 lemons 1/2 cup lemon juice 6 tbsp. crushed garlic (play it by ear, I love garlic and use a lot more >> than most people) whole wheat pasta (8 oz. spaghetti) sea salt, …
Leaves of 2-3 bunches of radishes, stems removed (about 5 handfuls) 6 oz. Parmesan, cut into small chunks 3 oz. almonds or pine nuts 2 tablespoons fresh chopped parsley 2 tbsp. chopped savory herb (optional) 4 cloves garlic (roasted garlic cloves completely changes the flavor) Zest of 1 1/2 lemons Juice of 1/2 lemon (optional) …
1 head iceberg lettuce, use the lettuce in your share, such as romaine 1 1⁄2 teaspoons soy sauce 1 1⁄2 teaspoons sesame oil 1 teaspoon rice wine or 1 teaspoon dry sherry 3⁄4 teaspoon sugar salt and pepper 1 tablespoon salad oil 3 garlic cloves, peeled and minced Wash and dry lettuce. Tear or cut …
Ingredients: • 1 medium bunch or more of kale • 1-2 tablespoons good olive oil or cooking spray • kosher salt to taste or use sprinkle of brewers yeast or parmesan cheese for flavoring Directions: 1. Preheat oven to 350 degrees Fahrenheit. 2. Wash kale leaves and dry very well with a towel or …
