All Recipes

• ¾ pound green beans, snapped and cut into 2” long pieces
• 2 TBLS onion, slivered
• 1.5 cups cherry tomatoes, halved or regular tomatoes, chopped
• Large handful basil, finely sliced

Steam green beans until tender crisp. Cool in ice water and drain. Combine above ingredients in bowl and pour over the following dressing, whisked together:

• 3 TBLS olive oil
• 2 TBLS lemon juice
• 1-2 tsp. minced garlic
• ½ tsp dried oregano
• salt and pepper to taste

This has become my very favorite green bean recipe of all time.  Delicious!  Easy to make a lot and even easier to reheat! 

1 pound green beans, ends snapped and cut in half
1 onion, chopped
2-4 tablespoons oil
1-3 cloves garlic (to taste), minced
1 pound tomatoes, chopped
salt and pepper to taste
1/4 teaspoon ground allspice
pinch of sugar or maple syrup

Heat oil in skillet and add onion, sauteeing until translucent.  Add green beans and saute until browning, about 5 to 10 minutes.  Add the rest of the ingredients, bring to boil and simmer until desired tenderness, about 30 minutes.  Enjoy!

½ pound green beans, whole
2 tablespoons butter
¼ cup slivered almonds
Salt and pepper to taste
Lemon wedges

Steam or boil green beans until crisp tender about 5-8 minutes.  Drain and run cold water over them to cool.  Melt butter in skillet on medium-low and sauté almonds until golden.  Add beans and stir to coat and until warmed.  Season and serve with lemons.

• 1 pound green beans, ends trimmed
• 2 tsp minced garlic
• 1 TBLS olive oil
• 2 cups chopped tomatoes, any kind
• 8-10 black olives, chopped
• Salt, pepper + chopped basil, to taste

Heat oil on medium in skillet. Add garlic, stir for a few seconds. Then add beans. Stir to coat, about 1 min. Add tomatoes and black olives. Cover and simmer until beans are desired tenderness, 20+ min. Season to taste with salt, pepper, basil. Serve hot.

Great seasonal salad that I made with some local apples from the Common Ground Fair for lunch yesterday and was a hit!

1 large green pepper, thinly sliced
2 medium apples, peeled and thinly sliced
handful of raisins or dried currants

Combine all ingredients and pour over the following dressing:

½ cup plain yogurt
2-3 teaspoons maple syrup
2 tablespoons lemon juice
Salt to taste

• 2 cloves garlic, chopped
• 2 TBLS onion, chopped
• 1 jalapeno chili, chopped with or without midribs and seeds, both of which add heat
• 1 pint tomatillos, husks removed
• ½ cup cilantro, chopped (optional)
• 1 avocado, diced Salt to taste

Put garlic, onions, jalapeno and one tomatillo into a food processer and pulse until smooth. Add rest of tomatillos and optional cilantro and pulse briefly until coarsely chopped. Pour into a bowl, gently stir in avocado and salt to taste. Try as a dip for chips, on tacos, or over eggs, fish or chicken! 

• 3 TBLS cooking oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¼-½ tsp chili powder
• ½ tsp turmeric powder
• 1 tsp salt
• 1 TBLS sugar
• 1 medium leek, sliced finely (or onion)
• 1 ½ TBLS apple cider vinegar
• 2 TBLS peanut butter
• 1 lb green tomtoes, chopped finely

Heat oil in large skillet over med heat. When hot add mustard seeds and cumin seeds. Stir a few seconds until mustard seeds start to pop. Add chili powder, turmeric, salt, and sugar, and stir once. Add leeks and sauté for 2 min. Add ACV, green tomatoes, PB, and ½ cup water. Cook, stirring, for 10 min. adding more water if necessary to prevent sticking. Serve hot over rice. 

OMG is this good!  Try it and make sure you've got chips on hand.

• 1 lb. green tomatoes, chopped
• 1 garlic clove, minced
• 1-3 TBLS cilantro, chopped (or to taste)
• ¼ cup onion, diced
• Poblano pepper, chopped finely, to taste
• ¼ teaspoon ground cumin, or to taste
• Salt and pepper to taste
• 1-2 TBLS lime juice, or to taste
• Chili powder or cayenne, if desired

Place all ingredients in a blender/food processor and puree until desired consistency. Alternatively, you could chop everything if you wanted a chunkier consistency.
 

This sauce is very versatile.  Use with enchiladas, tacos, burritos, quesadillas, rice, scrambled eggs, grilled meats/chicken/fish, or dip chips in it! 

• 1 pound green tomatoes, chopped
• 1-2 jalapenos, chopped, to taste
• 1 cup onion, chopped
• 1 clove garlic, chopped
• ¼ cup lime juice
• ¼ - ½ cup cilantro, chopped
• 1 tsp ground cumin
• ½ tsp oregano

Put all ingredients into sauce pan. Simmer until very tender. Use chunky or blend to make smooth. Add salt to taste, about ½ tsp.

• 1 ¼ cup milk
• 1 ½ cup flour* (See gluten free variation below)
• 2 eggs
• Salt and pepper to taste
• 1 bunch chives, chopped
• 1-2 cloves garlic, chopped
• Parsley/other herb, chopped (optional, to taste)
• ½ lb spinach/other greens, chopped
• Cooking oil
• For yogurt sauce, combine:
• Plain yogurt, to taste
• Lemon juice, to taste
• Salt, to taste

Add all pancake ingredients except greens and oil to food processor or blender and mix well. Add greens. Process until desired consistency. Heat oil in large skillet. Drop 3 TBLS batter into skillet. Cook until browned, flip, repeat and serve hot with yogurt sauce.

Here's a gluten free flour mix that CSA member Susan uses to make this recipe gluten free:

Instead of 1 1/2 cups flour use:

• 1/3 cup millet flour
• 1/3 cup garbanzo bean flour
• 1/3 cup flax meal
• 1/2 cup tapioca flour

• Rhubarb stalks, cut into 2" chunks
• sugar to taste

Put rhubarb into a bowl and sprinkle liberally with sugar.  Toss and let stand at room temperature for 30 minutes to 1 hour.

Place on a grill rack on a hot grill.  Grill 5 minutes and flip for another approximately 5 minutes.  Rhubarb should be soft but not fallen apart.

Serve with meats or fish or just as a side dish to whatever you're having.  Or with ice cream!?  Yum!

• 2 TBLS oil
• 1 medium onion, chopped
• 3-4 large carrots, chopped
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 14 oz can chopped tomatoes
• 4 cups broth
• 1 TBLS Italian seasoning
• Salt and pepper to taste
• 6-8 cups green cabbage, chopped

Sauté onion, carrot, and garlic, about 5 min.  Brown beef in same pot. Add rest of ingredients, bring to boil, simmer until all is tender. Serve hot!

4 tablespoons butter or oil
¼ pound baked ham, chopped
2 carrots, chopped
2 leeks, cleaned and sliced
4 cups water or chicken stock
1 ½ pounds buttercup squash, peeled, seeded, chopped
1 teaspoon dried thyme
1 bay leaf
1 tablespoon tomato paste
1/8 teaspoon ground allspice
Salt and pepper
2 cups half-and-half

Sauté ham, carrots, and leeks on medium until tender.  Add water and bring to boil.  Add squash, thyme, bay leaf, and tomato paste.  Reduce heat, cover and simmer until squash is tender.  Puree and then add allspice, salt, pepper, and half-and-half.  Serve hot.

Our daughter just loves rutabaga.  Here is one of the ways we like to cook it.  So easy and delicious and makes great leftovers. 

Rutabaga, peeled well and cut into ¾” cubes
cooking oil
salt and pepper
thyme or other dried herb (optional)
more cooking oil (if re-heating)
eggs, cooked as desired (we like scrambled)

Preheat oven to 400 degrees.  Spread rutabaga on baking sheet.  Toss well to coat with oil, salt, pepper, and herb if using.  Roast until tender, stirring a couple of times, approx 45 min-1 hr.  Remove from oven and serve hot as a side dish with sour cream and/or ketchup.  Or put in fridge for breakfasts all week to accompany eggs cooked as desired.  To reheat rutabaga, heat oil in skillet.  Add rutabaga and sauté until warmed through.  Serve hot for breakfast!

• Cooking oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 cup celery + leaves, chopped
• 1 fennel bulb, cored and chopped
• 8 strips bacon, optional
• 3-4 cups cooked lentils (any color)
• 4 cups broth, chicken or vegetable
• 1-2 medium zucchini, chopped
• Mushrooms, chopped, optional
• 2-3 cloves garlic, chopped
• Salt and pepper to taste

Sauté onion, carrot, celery, fennel, and bacon in cooking oil until starting to soften. Add rest of the ingredients and simmer until tender, approximately 20- 30 minutes. Season to taste. 

Kids love these!  As do adults!  Feel free to mix up the herbs to your taste and what you have on had.  Definitely an easy way to eat more veggies!

salad turnips, cut into 1/2" sticks

olive oil

salt, to taste

dried or fresh herbs (oregano, basil, dill, parsley, etc., get creative)

Put prepared salad turnips in a bowl.  Sprinkle with a little salt, drizzle with olive oil to taste, and add fresh herbs.  Mix well and use fingers or toothpicks to serve.  Or serve it as a side dish to a meal.

2 Tbls cooking oil
¾ cup onion, chopped
1 lb. carrots, peeled and chopped
½ apple, cored, peeled, and chopped
2 garlic cloves, minced
½ tsp ground cardamom
3-4 cups chicken broth
4 Tbls butter
¾ tsp vanilla extract
Salt to taste
Sour cream or heavy cream (optional)

Heat the oil in a large saucepan over medium heat. When hot, add the onions and carrots and sauté for 5 minutes, stirring. Add the apple, garlic, and cardamom and cook for 5 more minutes, stirring. Add the broth, bring to a boil, then turn down to a simmer and cook until carrots are tender, about 15-20 minutes. Stir in butter, vanilla, and salt. Puree with a handheld blender or in a regular blender after cooling slightly. Serve hot with an optional spoonful of cream in each bowl. Serves 2-4.

½ cup olive oil
2 TBLS lemon juice
2 TBLS red wine or cider vinegars
1 ½ tsp prepared mustard
2 garlic cloves, minced
1-2 TBLS fresh basil, chopped
salt and/or sweetener to taste

Whisk together  Pour over salad and top with feta cheese and black olives.

• 1 cup mayonnaise 
• 1/4 cup fresh parsley
• 4 TBLS lemon juice, or to taste
• 1-2 cloves garlic, minced, to taste
• 2 TBLS fresh dill, optional (or other fresh herb as desired)
• 1 TSP lemon zest
• salt and pepper to taste

Mix everything together and pour into bowl to use as dip.  Also makes a good (but thick) salad dressing.  You can adjust the thickness by how much lemon juice you put in.

Add the yogurt to make it creamy or leave it out.  It will be tasty either way!

• 1/3 cup apple cider vinegar
• 1 TBLS Dijon mustard
• 1-2 TBLS honey
• ½ cup olive oil
• ¼ cup yogurt (optional)

Mix all ingredients together until well combined. 

This is a very delicious salad dressing.  Omit the lemon if you want it to be more of a dip consistency.

• ½ cup mayonnaise
• ¼ cup Dijon mustard 
• 1-4 TBSP honey
• salt and pepper to taste
• ¼ tsp garlic powder, or fresh minced garlic or garlic scape, to taste
• juice of 1 lemon (optional)

Combine all ingredients in a small bowl.  Whisk until smooth.  Store in a sealed container in the refrigerator.

Here's a great recipe for cold soup from our friend and CSA member Sherry.  Delish and extremely beautiful color!!

4 medium-sized fresh cooked beets, peeled and coarsely chopped
1 cup chicken broth (or water)
2 cups sour cream
1/2 large cucumber, peeled and coarsely chopped
1 tablespoon honey
1 - 2 tablespoons chopped fresh dill
garnish with chopped fresh chives, if desired

Puree in blender beets, cucumber, chicken broth (or water).  Whisk in sour cream, honey and dill.  Chill at least 2 hours.  Sprinkle with garnish.

• 1 pumpkin, cut in half lengthwise and seeds removed
• Neutral oil, optional

Heat oven to 425 degrees. Rub flesh of pumpkin halves with oil (optional). Place pumpkin halves on baking sheet facedown. Roast until tender, aka a knife pierces easily through the skin and flesh, about 45-60 min. Let cool until easily handled. Scoop/scrape pumpkin flesh from skin, discarding skin. Puree flesh until smooth. Portion out the amounts you need for your recipes and refrigerate or freeze.

1 pound pork sausage, garlic flavored or plain
Cooking oil
2-3 pounds cabbage, shredded
1 medium onion, thinly sliced
1-2 red peppers, thinly sliced
Garlic, minced to taste
Salt, pepper, and paprika to taste

Brown meat in large skillet until cooked through.  Set aside.  Saute cabbage, onion, and red peppers in oil until softened, stirring, about 20-30 min.  Add garlic and sauté another 1-2 min.  Add seasonings and pork to combine.  Serve hot!

This is one of our favorite ways to use cucumbers!  And such a great cooling accompaniment to summer meals.

1 large or 2 small cucumbers, peeled and grated
1 tablespoon salt or to taste
2 cups plain (unflavored!) yogurt
4-6 cloves garlic, minced (or garlic scapes)
1 teaspoon ground cumin
1/4 cup cilantro, chopped

Place grated cucumber into colander with salt and let drain for 1 hour at room temperature.  Discard juices and add pulp to bowl.  Add the rest of the ingredients to cucumbers and mix.  Refrigerate until ready to serve.