Blackened Blue Potato Salad
Blackened Blue Potato Salad by Potatogoodness.com 6072911 Ingredients 1 pound small purple potatoes Olive oil 1 pound flat iron steak 1 tablespoon blackening spice 2
Blackened Blue Potato Salad by Potatogoodness.com 6072911 Ingredients 1 pound small purple potatoes Olive oil 1 pound flat iron steak 1 tablespoon blackening spice 2
Mashed Yellow Turnips with Crispy Shallots by The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano 6072910 Ingredients 1 1/2 cups light olive
Leek & Turnip Soup Ingredients 4-5 turnips, cut in small chunks 3 small potatoes, cut in chunks 3 leeks, white parts only 1 clove garlic,
Damon’s Awesome Turnips Ingredients 4 strips bacon 1 medium onion 1 large bunch turnips with greens ½ tsp sugar pinch nutmeg 1 sprig rosemary (1
Thai Cucumber Salad Ingredients ½ cup rice vinegar 2 T. sugar 1 tsp. salt 2 T. chopped fresh hot chilies ½ cup sliced shallots 2
Asian Ma-la Cucumber Fans Ingredients One half pound Cucumbers, Japanese, or Kirby 1 teaspoon Salt, kosher 1 One half teaspoon Oil, peanut OR 1
Benedictine Spread Instructions peel, seed and grate or mince 1 medium cucumber press the pulp in a paper towel to remove as much moisture
Easy Brining Pickles Instructions Pickle these larger “cornichons” whole or as bread-n-butter pickles in a clean glass jar using a ratio of 1 c.
Cucumber-Lime Agua Fresca Ingredients 1 pound cucumbers, peeled, cut into 1-inch pieces 2 cups ice cubes 1 cup green seedless grapes 1 cup cold
Fried Treviso Radicchio 6072527 Ingredients 2-3 Treviso Radicchio Vegetable oil for deep-frying For the batter 9 T all purpose flour 1 egg 1 T olive
Penne with Caramelized Onions & Radicchio 6072901 Ingredients 1 lb. penne or ziti pasta salt 1 large head radicchio 2 t. olive oil 1 jumbo
Pasta with Radicchio & Gorgonzola 6072899 Ingredients pasta penne a small portion of Gorgonzola cheese (or Roquefort – or another blue cheese if you just
Onion Pie from basketeer Joan Neuberger 6072524 Ingredients 3 sweet 1015 onions 4 leeks olive oil thyme salt and pepper pie crust 1 to 1½
Roasted Beet Salad by adapted from cooks.com 6072522 Ingredients 12 med.-sized beets (about 3 lbs.) 1/4 c. red wine vinegar 1 T granulated sugar 1
Red Devil Cake by from Mollie Katzen 6072521 Ingredients 1 ¼ cups beet puree (whirl cooked beets in blender: fresh cooked or canned.) 3 eggs
Carrot Top Pesto by variation from basketeer Carolyn Reynolds 6072520 Ingredients 1 cup (20 grams) lightly packed carrot leaves (stems removed) 6 Tbsp. (90 milliliters)
Carrot Soup with Sesame Seeds & Chives by adapted from Bon Appétit / April 2003 6072519 Ingredients 5 tablespoons butter 3 ½ cups chopped carrots
Carlo’s Minestrone Soup from Cook.com Ingredients 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel
Moroccan Squash Salad 6072517 Ingredients 3 lb (1.5kg) buttercup or butternut squash, peeled seeded and cut into 1/2 inch/1.3 cm cubes. (I’ve used a variety
Moroccan-Style Spicy Carrot Dip by 6072516 Ingredients 2 lbs carrots (peeled and cut into rough chunks) 1 tbsp sugar kosher salt 1 tsp ground cumin
Baby Carrots and Turnips with Garlic Cloves by from Roger Vergé’s Vegetables in the French Style 6072515 Ingredients Cloves from 2 large heads of garlic
Happy Cinco de Mayo! What better way to celebrate than with a tasty feast featuring lots of Tecolote cilantro, onions and garlic! Check out our
Orzo with Mustard Greens by Fresh Food Fast” by Peter Berley 6072222 Ingredients 1 ½ cups orzo 2 tablespoons unsalted butter 1 lb. mustard greens,
A beautiful green salad recipe from a CSA member, Marilyn Scher.Thanks for this jewel of a recipe, Marilyn! Green Salad with Beets by Courtesy of
“From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce,” from the Madison Area CSA Coalition, 1996 Roasted Turnips & Kohlrabi in Wine 6072220 Ingredients
A light and fresh salad adapted from Alice Waters’ The Art of Simple Cooking Kohlrabi, Carrot, and Apple Slaw by Tecolote Farm 6072218 Ingredients 1
Escarole with Lemon Breadcrumbs by Tecolote Farm 6072217 Ingredients 3 tablespoons extra-virgin olive oil 3 tablespoons butter 1 cup bread crumbs 2 finely chopped green
David’s Sunday Afternoon Meatball & Escarole Soup Keywords: soup/stew 6072216 Ingredients 1 chicken or duck carcass chicken broth or chicken bouillon (enough liquid to
Vegetable Potpourri Lettuce Wraps by Tecolote Farm 6072215 Ingredients Any vegetables you have laying around (mushrooms, carrots,etc.) 1 head of iceberg lettuce Teriyaki sauce Oriental
We are excited to introduce a new staff member, Staci Brindle! She’s a nutritionist, food blogger and veggie junkie that it is as wild about
from thatsmyhome.com 1/4 c. olive oil 1 lg. onion, chopped 1-1/2 c. celery, coarsely chopped 2 cloves garlic, crushed 2 c. peeled and diced eggplant
This simple fresh curry paste takes only minutes to prepare. It envelopes sweet, golden chunks of butternut squash with a beautiful & savory green sauce in
from Sunday’s NYT magazine via basketeer Juli Berwald, who adds: I confess I didn’t have any bucatini on hand, and used penne, which worked fine.
4 Servings — Low-fat 1 Tbs. olive oil 2 red bell peppers, cut into 2 x 1-inch strips 2 yellow bell peppers, cut into 2
Both greens recipes from epicurean.com Vegetarian Collard Greens collard greens olive oil chopped onion liquid smoke (optional) Creole seasoning or salt, white, black & cayenne
6 cups cubed turnips 2 T. butter 2 eggs, beaten 3 T. flour 1 T. brown sugar, packed 1 t. baking powder salt and pepper
(sounds like something Mary Poppins would say, doesn’t it) 2 to 10 cloves garlic, peeled, and chopped coarse 1 or more hot peppers, stemmed, seeded,
from The Way the Cookie Crumbles 8 oz pasta 12 oz salmon salt and pepper 1 teaspoon grated lemon zest 1 Tablespoon olive oil 1 teaspoon
2 cups of fresh basil, packed 3 cloves of garlic (more of less depending on how spicy you like it) ¼ cup of pine nuts
Since we rarely give vegan recipes, thought some of you might appreciate this. From a customer. Tonight I made the turnips with veggie chickun (quorn
6 medium size fresh beets, about 1¼ lbs., tops removed 2 tablespoons butter 2 tablespoons minced fresh basil, or 1/2 tsp. dried basil 1/2 teaspoon
taken from www.cooks.com 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard
Yield 2 to 3 servings Ingredients 2 tablespoons vegetable oil or light olive oil 2 tablespoons sliced almonds 1/2 cup finely chopped onion 3 large
Shared by basketeer Amy Tharp Nylund from How to Cook Everything by Mark Bittman 4 medium beets (or 8 small) 1 fennel bulb 2 T
from http://frenchfood.about.com 2-3 fennel bulbs, stems & tough outer leaves removed, minced (save fennel leaves for garnish) 2 leeks, white &light green part, cleaned
From Local Flavors by Deborah Madison, and shared by basketeer Derek Stuart 3 large leeks, white part only 2 fennel bulbs sea salt & ground
Mediterranean Cookbook provided by our farmworker, Colin Peden 2 T. olive oil 1 onion, roughly chopped 2 fennel bulbs, thinly sliced 2½ c. chicken stock
(from basketeer Suzanne Geiger, who says, “my finicky 2-year-old loved these!”) 2 medium-large beets (steam til soft enough to puree) 1/4 c. applesauce 3/4 c.
1 head escarole, about 1 1/4 to 1 1/2 pounds 4 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 2 tablespoons pine nuts Bring
1/2 lb. young whole beets 3 thinly sliced leeks 1/2 t. ground pepper 1/2 t. cumin 1 c. beet stock 1/2 c. sweet raisin wine
from Deborah Madison’s Vegetarian Cooking for Everyone, 1997 2 T. butter or olive oil 2 to 3 fennel bulbs, trimmed and quartered lengthwise Salt and
serves 4 4 skinless, boneless chicken breast halves 1/2 tsp salt 1/4 tsp freshly ground pepper 1 small bunch of sorrel (about 3 oz) 3
Recipe and comments courtesy of basket customer Dawne Anderson Spinale 3 med. beets (3/4 lb.), trimmed and scrubbed 4 thin slices Italian bread, cut in
cut up about 2 pounds of yellow squash and one medium onion put in a saucepan with a minced clove of garlic and a teaspoon
“This is what I do with the beets I get each week.” -Shea Brooks, basket customer 1 bunch of beets sliced ¼” slice 1 onion
from DOLCIDOLL You will need: 3 rashers of rindless bacon 1 leek a handful of baby spinach leaves 1 onion 2 cloves garlic 10 button mushrooms
Makes 4 6-ounce servings. In your blender, add: 1/4 cup sugar and 1/2 cup hot tap water, blend to dissolve sugar (use sugar to taste) 1
Serves 6, as a side dish 3/4 pounds beets with greens 1/4 cup pine nuts 2 tablespoons extra virgin olive oil 1/2 medium red onion,
From Edible Austin newsletter July 2012 1½ oz. watermelon-infused tequila* ¾ oz. Paula’s Texas Orange ½ oz. fresh lime juice Combine ingredients and shake with
From Kathy Freston: vegan, makes 4 cups 1 large watermelon radish, sliced into thin rounds 1 small white onion, sliced into thin rounds 1/3 cup orange
from the Old Farmers’ Almanac Cookbook 4 medium-sized turnips 1 large onion 3 T. butter 3 slices bread Salt and pepper 2 egg yolks ½
10 to 12 ounces fresh spinach, washed and torn into bit-size pieces 1/4 cup minced red onion 5 to 6 radishes, thinly sliced 2 hard-cooked
Found online at countingsheep.typepad.com 1 pd (500g) Long Beans, washed and cut into 2″ long pieces 1/4 tsp (1ml) salt 1/2 tsp (2ml) sugar 1
from Better Homes & Gardens website 16 ounces spaghetti or fettuccine 2 cups small arugula leaves or torn fresh spinach 1 cup packed assorted fresh
by sylvia fountaine, feasting at home blog January-5-2013 A creamy vegan pasta in a flavorful creamy avocado sauce, bursting with bright flavors of Meyer lemon,
From Food & Wine • 1/4 pound(s) sliced bacon, cut crosswise into 1/2-inch strips • 1 onion, chopped • 1 3/4 cup(s) canned crushed tomatoes
from CSA basketeer Michelle’s award-winning food blog, http://foodieisthenewforty.com/ I started with 2 patty pans and 2 magda squash. Shredded it up in my food processor,
CSA basketeer Christina found this cool recipe from a gluten-free slow cooking blog, and adds, “Everything is vegan, but you can substitute parmesan for the
From Monday basketeer Stephanie Johnson. Hi Katie, Here’s the recipe for the souffle. It was really good; cheesy and tangy! I love sorrel. I had
Love this recipe from CSA basketeer and cooking master Kristin Schell, of The Schell Cafe 4-6 cups fresh spinach 1⁄4 cup toasted pine nuts 2
1 pound Swiss chard, rinsed well and drained 2 garlic cloves, or to taste, minced 1 tablespoon olive oil 1 large whole chicken breast (about
3 cups sliced zucchini or other summer squash (about 2 1/2 lbs) 1 cup chopped onion 1/2 cup liquid– chicken or veggie broth 1/2 of
from The New Orleans Cookbook by R. Collin A Lenten dish, Gumbo Z’herbes was traditionally served on Good Friday. Legend had it that you would make as
Yield : 6 to 8 servings Cooking Time : 40 minutes Ingredients 2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, minced One 1-inch piece ginger, peeled and
adapted from Deborah Madison’s America: The Vegetarian Table, 1996 This is my (non-southerner Katie’s) favorite greens recipe. 3 large bunches mixed greens (chard, collards, turnip,
vegan, makes 4 cups 1 large watermelon radish, sliced into thin rounds 1 small white onion, sliced into thin rounds 1/3 cup orange juice 2
Adapted from the Splendid Table LIQUID 1 1/2 cups water 3/4 cup white vinegar 3/4 cup sugar 1 teaspoon table salt VEGGIES 3 c. grated
Adapted from Bon Appetit Serves 4 3 medium tomatoes, halved 1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used all that was in the
1/3 cup freshly grated Parmesan cheese 5 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon peel 4 cups (packed)
1 Tbsp. olive oil or unsalted butter 1/2 medium onion, finely chopped 1 head of fresh garlic, diced 1 carrot, cut into small dice 1