Pumpkin Curry
A delicious, warm-your-soul foods that can be customized to fit any pallet. Continue reading
Cuisine: main-entree
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
Pasta– Your Way
Ingredients: 2 ¼ cups flour (white whole wheat, all-purpose or bread flour) ¾ teaspoon salt 2 whole eggs 3 egg yolks 1 Tablespoon extra virgin olive oil extra flour as needed Directions: 1. In a food processor, pulse together flour … Continue reading
Solyanka
Ingredients: 4 medium red-skinned potatoes 1 ½ cups cottage cheese 1 cup firm, plain yogurt 1 Tbsp butter 2 cups chopped onion 1 tsp salt 1 bunch collard greens, stems removed and leaves cut fine 2 kohlrabi, peeled and diced … Continue reading
Baked Orzo with Mozzarella and Oregano
Ingredients: 7 Tablespoons olive oil 1 large eggplant, cut into ¾” dice 4 medium carrots, peeled and diced 4 celery stocks, diced 1 large onion, finely diced 3 cloves garlic 9 oz.orzo pasta, rinsed 1 tsp tomato paste 1 2/3 … 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
Cauliflower (or Romanesco) Cake
Ingredients: 1 small head of cauliflower (or romanesco), broken into florets 1 medium red onion 5 Tablespoons olive oil ½ teaspoon rosemary, finely chopped 7 eggs ½ cup basil leaves, chopped 1 cup all purpose flour 1 ½ teaspoons baking … Continue reading
Broccoli and Cheesy Cheddar Pie
1 9-inch prepared pie crust 10 oz. farm fresh broccoli, cut into small pieces, steamed 1 small garlic clove 1 small onion, chopped and sautéed 3 large eggs 1 1/2 cups whole milk 1/8 teaspoon grated nutmeg 1 cup extra … Continue reading
Wild Mushroom Goulash
¼ cup olive oil 2 medium onions, chopped 1 large red pepper and one poblano pepper, seeded and chopped 1 ½ pound mushrooms. (I used Portobello but exotic, wild mushrooms are preferred) salt and pepper 4 cloves of garlic, … 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
Chickpea Stew
2 Tablespoons olive oil 2 medium carrots, peeled and chopped 2 celery stalks or 1 fennel bulb, chopped 1 medium onion, chopped 2 kohlrabi, peeled and chopped 2 cloves garlic, minced pinch, crushed red pepper flakes 2 teaspoons fresh rosemary, … Continue reading
Greens and Sweet Onion Pie
2 – 21/2 pounds greens (collards, kale, chard, cabbage or any combination) salt 2 Tablespoons olive oil 2 cups chopped sweet onions such as Vidalia 2 large garlic cloves, minced ¼ cup chopped fresh dill ( or 2 Tablespoons dried) … Continue reading
Toasted Bread and Parmesan Kale Salad
Ingredients For the Dressing: ⅓ cup olive oil ¼ cup white wine vinegar juice of one lemon juice of one orange 1 shallot, minced ½ teaspoon salt For the Salad 6-8 slices French bread or baguette 4 tablespoons butter, melted … 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
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
Twice-Baked Potatoes with Kale
I think these could also be good as a party appetizer, perhaps twice-baked little red potatoes? A little fussy, scooping and restuffing all of those little potatoes, but what delicious bites they’d be. A melon baller made easy, neat work … Continue reading
Stuffed Collard Greens
The recipe below is another of Martha Rose Shulman’s from her collection at nytimes.com/cooking with a few modifications. I prepared the stuffed leaves a day before I planned to cook them and did the “simmering” in the oven. Much easier, … 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