Many thanks to CSA Member Lynn Persson and her mom for sharing this recipe with us. 4 cups thinly sliced zucchini 1 cup chopped onion 1/2 cup butter 1/2 cup fresh parsley or 2 T flakes 1/2 t. salt 1/2 t. pepper 1/4 t. garlic powder 1/4 t. basil 1/4 t. oregano 2 beaten eggs …
This dish has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting it makes it crisp. Save the flavorful liquid and use it to poach shrimp, fish, and other vegetables. Let it cool completely, then cover and chill up to 3 days, or freeze …
I prepared this salad over the weekend with a mixture of lettuce greens and some arugula for a total of 4 cups. 8 ounces sugar snap peas, trimmed, strings removed 4 cups arugula, thick stems trimmed 1/4 cup fresh basil leaves plus more for serving 1/4 cup fresh mint leaves plus more for serving 3 …
1/2 bunch kale, stems discarded and leaves coarsely chopped 1 pound gemelli pasta 1/4cup chopped walnuts, toasted 1 clove garlic, chopped 1/2cup grated parmesan cheese, plus more for sprinkling Salt and pepper ¼ cup extra-virgin olive oil In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using …
Many thanks to our CSA member Virginia McDonnell for sharing this recipe with us. An incredibly sweet, colorful side dish, it is also good with carrots, parsnips, rutabaga, kohlrabi, sweet potatoes, turnips. about 1 ½ lbs. beets 1 tsp. coarsely chopped rosemary 1 tsp. salt ¼ c. all-purpose flour 2 tbsp. butter 1. …
Many Thanks to Nadia Karden for sharing this recipe. She is part of the chapter that produces their own handout each week. She sent this to me and with all of the cauliflower around I thought it would be great to share with all of you. This sounds like a family recipe, one that is …
Zucchini/summer squash will be in shares this week in different colors and shapes. They are really all the same in taste, storage, & method of preparation. Try to use the zucchini within 4-5 days. Keep it wrapped in the refrigerator. Be sure to check the recipe index for ideas from past seasons 1/3 cup cornflake …
Romanesco Broccoli can be used in any way that you would use broccoli or cauliflower. If I am having a dinner party I have used Romanesque broccoli as part of the centerpiece before I cook with it. It looks beautiful with apples both green and red around it and it does become a conversation piece …
4 cups cooked rice 4 Tbsp. canola oil 1 cup onion, chopped 2-3 cloves garlic, finely chopped 2 cups broccoli, chopped 1 cup sweet peppers, chopped 1 cup zucchini, chopped 1 cup snap beans, chopped 1 Tbsp. butter 1-2 eggs 2 Tbsp. soy sauce 1 Tbsp. Thai fish sauce 1 Tbsp. sesame oil Cilantro for garnish …
A great way to use your pea pods! Makes a great stock for pea soup, or any delicate green soup. pods from 3 lbs. peas (each quart of peas should be about a pound) 1 large yellow or white onion, chopped 1 large carrot, peeled and sliced 2 stalks celery, sliced a few springs flat-leaf …
3 tablespoons soy sauce 3 tablespoons apple juice 1 tablespoon cider vinegar 1 tablespoon sugar 3 cloves garlic, minced Ground pepper 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips 1 tablespoon plus 1 teaspoon canola oil 1 tablespoon cornstarch 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, …
1 1/2 -2 lb. Potatoes 1 Large Onion 2 Large eggs, slightly beaten salt & pepper 1/2 pound Broccoli or Cauliflower or Romanesco (cut into small florets) 2 baby leeks or 1 large leek (white part only), sliced 1 large garlic clove, grated or minced 1 Tbsp. canola oil 1/2 cup dark beer or water …
