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Recipes

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Roasted Root Veggies

Root vegetables are colorful, nutrient dense veggies that look great on the table with a taste to match. Their complex flavors adapt to a wide range of herbs, offering the flexibility to act as hearty side dish and the boldness … Continue reading

Root Veggie Fritters

Root vegetables are delicious, nutrient packed foods that have an extended shelf life. Radishes, turnips, carrots and other buried treats are chock full of immune boosting vitamins such as vitamin C and magnesium. Riboflavin and complex B vitamins help convert … Continue reading

Pumpkin Curry

A delicious, warm-your-soul foods that can be customized to fit any pallet. Continue reading

Fried Greens Meatlessballs

  1 bunch greens (mustard greens, carrot tops, turnip greens, collard greens, kale , chard, onion greens, ANY GREENS) 3tablespoons olive oil or grapeseed oil 1 small yellow onion, diced salt, to taste 2 cloves garlic, chopped 1/2cup cilantro 1tablespoon … Continue reading

Cauliflower, Chickpea and Kale Curry

¼ cup ghee or coconut oil 2 teaspoons whole cumin seeds 1 teaspoon ground cumin 2 Tablespoons ground coriander 1 teaspoon ground turmeric ¼-1/2 teaspoon cayenne pepper 1 small head cauliflower cut into florets 2 medium thin-skinned potatoes, cut into … Continue reading

Quinoa Turnip Croquettes with Eggplant Marinara

This is a Whole Foods Market recipe and the main course at our Farm to Table dinner 1 large turnip boiled and mashed 1 cup cooked quinoa 1 large onion diced and sautéed with 2 cloves minced garlic 2 tsp. … Continue reading

Green your Mac & Cheese

   2 Tablespoons olive oil plus extra for oiling the baking dish 1 12 oz box whole grain pasta (elbow, penne or fusilli) Large bunch of greens (kale, collards, turnip greens, dandelion greens, sorrel), chopped and blanched, drained and dried … Continue reading

Young Turnips and Sweet Potato Soup

2 leeks 1 medium onion 4 T. butter salt and pepper to taste 2-3 pounds young turnips 2 russet potatoes 1 small sweet potato 2 quarts vegetable stock Note: For those of you who like more than salt and pepper … Continue reading

Three-Greens Gratin with Farro

2 generous bunches of greens, whatever the CSA provides (kale, chard, beet, etc.), stemmed and washed Salt 1 pound collard greens, stemmed and washed or 1 pound cabbage, cored and chopped 3 Tbs olive oil 1 medium onion, chopped 2 leeks, … Continue reading

Winter Mushroom Stew

4 medium Idaho potatoes, peeled and cut into cubes 5 turnips, peeled and cut into cubes– optional 1 package dried porcini mushrooms ½ cup red wine 16 oz Portobello mushrooms cut into medium chunks 2 sprigs fresh rosemary or 1 … Continue reading

Vegetable CSA Lasagna

1 package lasagna noodles (or make your own pasta) 1 lb carton ricotta cheese 2 cups of shredded mozzarella cheese 2 eggs 4 cloves, garlic, minced 1 medium onion, minced 3 T. olive oil 1 t. dried basil 1T. dried … Continue reading

Savory Bread Pudding

This “bread pudding” which also might be called a “strata” can be used as a base for any number of cooked vegetables. Simply put, cooked veggies are tossed with stale bread and cheese and then mixed with milk and eggs … Continue reading

Minestrone Soup

2 Tbs. olive oil 2 medium onions, chopped 2 large leeks, white and light green parts only, cleaned and sliced 2 medium carrots 2 celery stocks, chopped salt 6 garlic cloves, minced ½ head cabbage shredded or collards, stemmed and … Continue reading

Guadalajaran Greens Quesadillas

Any of the greens you picked up this week (collards, kale, mizuna, turnip, etc…) can be used in this recipe. Just remember to clean and stem the greens before chopping into bite size pieces. Some people like to blanch greens … Continue reading

Savory Thanksgiving Pie

The recipe below is an adaptation from “The Horn of the Moon Cookbook” and you may incorporate whatever vegetables the CSA share provides. It looks more complicated and intricate to make than it really is. A springform pan and some … Continue reading

Savory Roasted Turnips

4 medium Turnips 1 tablespoon Cajun seasoning (more if you like it spicy) salt and pepper to taste 3 cloves garlic (minced or 3 tablespoons) 1/4 cup olive oil 1/4 cup Parmesan cheese Clean and peel turnips.  Chop into small … Continue reading

Fall Roots and Fruits

1 tablespoon butter 3 tablespoons extra-virigin olive oil 1 small onion, thinly sliced 4 small carrots, sliced 8 radishes, halved 1 lb turnips (or kohlrabi), peeled and chopped 1 lb cabbage, cored and chopped (about 8 cups) 2 apples chopped … Continue reading

Greens and Chickpeas

2 lbs mixed greens (kale, chard, spinach, mizuna, mibuna, turnip leaves, etc..) 1/4 cup extra-virign olive oil 8 cloves garlic, sliced 1/4 teaspoon red pepper flakes 1/4 cup sun-dried tomatoes, chopped finely 1 15 oz. can chickpeas (not drained!) 2 … Continue reading

Dauphinois

Ingredients: 1 garlic clove 1 1/2 pounds potatoes, very thinly sliced 1 pound turnips, peeled and thinly sliced 1 pound greens (collards, kale, chard, turnip), stems removed and thinly sliced 1 cup freshly grated Swiss or Gruyere cheese 1 cup … Continue reading

CSA Spanakopita

This recipe idea is “borrowed” from “River Cottage VEG” and Hugh Fearnley-Whittington”s recipe for “Corner Shop Spanakopita.” A Greek spinach pie was reconfigured to be made with ingredients easily available from his local convenience store. My version incorporates ingredients available … Continue reading