All Recipes

Yum!  Use fresh pesto or frozen, doesn't matter.  You can make this recipe at almost anytime of year!

• Carrots, cut into match sticks or left whole if baby sized
• Maple syrup
• Cooking oil (we use ghee or coconut oil for this)
• Salt to taste
• Pesto

Toss carrots with salt, maple syrup and cooking oil and roast at 350 until tender and starting to caramelize. Check every 10 min or so to stir and mix evenly. Drizzle pesto over roasted carrots and serve hot! 

This Tomato Pie recipe came from a CSA member who discovered it 30 years ago and is still making it to this day.  Very decadent, she says!  Got to be good to hang onto it for that long, I say!  🙂  

2 cups bisquick
1/2 cup water
tomatoes, sliced
1 cup grated cheddar cheese
Salt and pepper to taste
1 cup mayonaise

Mix bisquick and water in pie pan spread on bottom and sides.  Layer on top 5 to six sliced tomatoes.  Sprinkle cheese, salt and pepper over the tomatoes.  Spread mayo over top like meringue to seal.  Bake at 400 for 15 minutes then at 350 for 20 minutes more or until brown.

I got bored and wanted to make an appetizer for our meal recently so I made this yummy hors d'oeurve dish.  It was delicious and mellowed out the spiciness of the radish!

1/2 pound daikon radish, trimmed and thinly sliced
soy sauce
vinegar

Arrange the sliced daikon radish on a plate or small serving dish all in one layer.  Pour over some soy sauce and vinegar at a ratio of 4:1 soy sauce to vinegar.  Make sure all of the radish slices are touching the marinade.  Let sit at room temperature for 1/2 to 1 hour.  Then drain and serve.

1 bunch kohlrabi, peeled and grated
1 bunch carrots, grated
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon sugar
½ teaspoon dried thyme
Salt and pepper to taste

Wisk together dressing and pour over kohlrabi & carrots.  Refrigerate 6-24 hours, stirring occasionally.  Serve cold.

When my mom visits in the summer, the first thing she says is lets go get some Swiss chard.  Here's a version of how she likes to cook it:

2 TBLS cooking oil
1 head of garlic, peeled and chopped
½-1 onion, chopped
1 bunch of Swiss chard, torn into pieces
salt to taste
dash of vinegar

Heat oil on medium.  Sauté onion until soft, about 10 min.  Add chard, garlic, & salt.  Sauté gently, covered, adding a little water if necessary, until very tender, 15-20 min.  Serve with vinegar.

1 pound parsnips, peeled and chopped
1 pound carrots, peeled and chopped
1/4-1/2 cup cream or milk
2-4 tablespoons butter
nutmeg, salt and pepper to taste

Boil carrots and parsnips until tender, about 20 minutes.  Drain well.  Add to food processor with cream/milk and butter and blend until smooth.  Alternatively, mash carrots, parsnips, cream and butter by hand.  Add a little water if too thick.  Add seasonings and serve hot as a delicious side dish.

¾ lb. parsley root, cut into chunks
1.5 lbs. potatoes, peeled and cut into chunks
4 tablespoons butter
½ cup crème fraiche, cream or milk
1+ teaspoon salt, or to taste

Boil parsley root and potatoes together until very tender. Drain well. Mash together with butter, cream and salt. Taste and add more salt if necessary. Serve hot!
 

Here is the basic how-to on making a massaged kale salad.  You can add any number of other things to embellish this salad like grated carrots, chopped radishes, lettuce, raisins, nuts, sesame seeds, etc, etc.  We grow a type of kale that is particularly tender called Russian kale which is the BEST for eating raw.  Try it!

1 bunch kale, tough midribs removed and sliced thinly
salad dressing of your choice or this homemade one:
1/4 cup oil
1 tablespoon vinegar
salt and pepper to taste

Pour dressing over kale.  Massage with your hands 5-10 minutes.  Let sit to marinate for another few mintues.  Add additional ingredients if desired and serve. 

This is a very flexible recipe.  You can basically add any diced and sauteed veggies to it!  But carrots are a perennial favorite at our house so there it is 🙂

No matter what I put in it, I always get compliments on it, and kids eat it, too!

• 2-3 large carrots, diced
• 1 medium onion, diced
• 1-2 stalks celery, diced or other green veggie
• cooking oil or butter
• salt and pepper to taste
• thyme to taste
• red chili flakes to taste
• 2 eggs
• 1.5 cup breadcrumbs
• 1 cup cream or milk
• 3 pounds ground meat of your choice (I often use one of the pounds as chorizo or some other spiced meat)
• fish sauce, optional
• ketchup

Saute until tender the veggies in the cooking oil.  Add salt, pepper, spices to taste.  Remove from heat.  Soak breadcrumbs in cream.  Add meat, eggs, sauteed veggies, soaked breadcrumbs, and optional fish sauce to large bowl.  Combine well with your hands.  Form into loaf shape in baking dish (or dishes) and spread ketchup liberally on top.  Add a little water on either side of the meatloaf.  Bake in oven at 350 for 1.5 hours.

This dip is great with cut up veggies or pita bread.  Yum!

• 8 ounces block feta, drained (don't use pre-crumbled)
• ¾ cup Greek yogurt
• 1 lemon's zest
• red pepper flakes, to taste
• 2 TBSP chopped fresh mint
• 2 TBSP chopped fresh parsley
• 2 TBSP olive oil, more as needed

Combine the feta, Greek yogurt, lemon zest, and herbs in food processor.  Process and while running, add olive oil through the top opening, until the feta is whipped to a smooth mixture.  Store in a tightly lidded container in fridge. 

What does melted leeks not go with??  Try it on a pasta salad, mac and cheese, pizza, to top fish, with mashed potatoes, or on eggs with a little goat cheese on top.  Mmmm!

• 2 cups leeks, cleaned and thinly sliced
• 1-3 TBLS olive oil
• 1 TBLS butter
• salt to taste

To clean your leeks, chop off the tops and the root ends, slice in half lengthwise, and rinse under running water to clean between the layers.  Thinly slice.  Heat oil and butter on medium in a heavy bottomed skillet.  Add leeks and stir to coat in oil.  Reduce heat to medium-low and cover.  Cook, stirring occasionally, for 30-45 minutes until very tender (no firmness or chewiness should be remaning).  Add more oil if need be to keep things from getting too dry.

Refrigerate or freeze if not using right away.  

This is a CSA member suggested recipe that I've also made and it was really good!  Great if you're going low carb.

• 3-4 cups cauliflower florets
• 1 TBLS cooking oil
• 1/2 cup onion, minced
• 1-3 cloves garlic, minced or to taste
• 1 hot pepper, minced, optional or cayenne powder to taste
• 1 large tomato, chopped
• 1 bell pepper, diced
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp coriander
• salt to taste
• Optional toppings to serve: sour cream, chopped cilantro, avocadoes, lime juice, salsa, etc.

Put cauliflower into a food processor.  Pulse briefly until it is crumbly and looks a little like rice.  Don't go to long or it will get mushy.  (I know because I did this.)  I found that putting less in at a time helped it from getting mushy.  So try batches!

Heat oil in large skillet and sautee onions, garlic, and hot pepper, stirring until onions are softened.  Add tomatoes, spices, bell pepper, and saute utnil tomatoes have softened, 2-3 minutes.

Add prepared cauliflower and saute until tender, about 5 more minutes. Enjoy hot and serve in place of rice!

You can use any kind of tomatoes in this recipe and it will be good!  

• 2.25 pounds tomatoes, chopped
• 1 medium onion, chopped
• 4 cloves garlic, peeled
• 2 sweet red peppers, chopped
• 1 jalapeno, chopped, optional
• Salt and pepper, to taste
• Olive oil
• ½ tsp dried oregano
• Juice of 1 lime
• 1 TBLS balsamic vinegar
• ½ bunch cilantro, chopped
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 cup cream (or coconut milk)
• Grated cheese for garnish

Toss tomatoes, onion, garlic, peppers with salt, pepper, olive oil, and oregano. Roast at 450 for 25 min. Add rest of ingredients except cream and cheese. Puree until smooth. Stir in cream and warm through. Garnish with grated cheese, avocado, and/or more cilantro.

Cooking oil
1 small onion, chopped or sliced
2 green peppers, cored, seeded and sliced
1 medium zucchini/summer squash, sliced thinly
1-2 TBLS fresh oregano, minced
fresh hot pepper, minced to taste
1 clove garlic, minced or to taste
½-1 tsp ground cumin, to taste
Salt and pepper to taste

Heat oil in skillet on medium-high.  Add onions, peppers, and zukes.  Stir-fry 5-10 min, until desired tenderness.  Add spices to taste. Stir 1-2 more min.

• 2 cups water
• 3 TBLS salt
• 2 bay leaves
• 2/3 cup white vinegar
• 1 ¼ lbs turnips, peeled, cut into ½” sticks
• 1 small beet, cut into ½” sticks
• 1-2 cloves garlic, coarsely chopped

Heat water, salt, and bay leaf in a pot over medium heat until salt dissolves, 3-5 min. Cool completely and add vinegar. Combine all ingredients in a container with tight fitting lid and sit at room temp for 3-5 days. Refrigerate and serve for up to a month. 

I find that this basic recipe is a foundation for success with a winter (or summer) minestrone.  It can have whatever you have on hand thrown with the amounts listed being negotiable!  I've adapted it in several times with success each time.  Here's what I usually start with:

1 cup white beans or lentils or other legume
2-4 strips bacon, chopped
1 cup onions, chopped
2 cups carrots, peeled and chopped
3-4 cups cabbage, shredded
1 pound potatoes, peeled and chopped (large)
1-2 cups zuchinni, chopped
2-3 cloves garlic, minced
2 cups tomatoes, chopped or pureed
2-4 cups broth and/or water
chopped cooked pork (optional)
salt and pepper to taste
sour cream to dollop on top

Cook beans or lentils according to package.  Saute bacon, onions, and carrots, stirring, for 10 mins.  Add cabbage, potaotes, garlic, and zuchinni.  Saute another 5 minutes.  Add tomatoes, broth, and water.  Bring to boil, reduce heat, cover and simmer until all veggies are tender.  Add optional pork and salt and pepper to taste.  Serve hot with dollops of sour cream in each bowl.
 

• 1/3 lb. mizuna, chopped
• 1-2 cups kohlrabi, grated or spiralized
• 1 cup apple, julienned or grated
• 3/4 cup walnuts, chopped
• 1/2 cup cheese of choice(feta, goat cheese, etc.) crumbled or grated
• Juice of one lemon
• 1/4-1/2 cup olive oil
• Salt to taste

Toss mizuna, kohlrabi, apple, walnuts, and cheese together. Whisk lemon juice, olive oil, and salt together and pour over salad.

• Cooking oil
• 1 garlic scape, minced (or 1 clove garlic)
• ¼ TSP each cumin and paprika
• 1 bunch beet greens, rinsed and chopped
• ½-1 cup water
• Salt to taste
• ¼-1/2 TSP lemon rind, grated
• hot chili flakes, to taste
• 1-2 TBLS cilantro, chopped

Heat oil in skillet. Sauté garlic, cumin, paprika for 10 seconds. Add beet greens, water, salt. Simmer covered until all is tender, 20-30 min. Add rest of ingredients. Cook 2-3 min. Serve.
 

We added diced chicken to this and served it over rice with a dollop of plain yogurt on top.  Soooo good!  Great way to spice up plain turnips for those who are not big fans.

2-3 tablespoons oil
1/2 cup shallots (or onions), sliced
1 cup carrots, peeled and sliced
1 pound turnips, peeled and chopped
2 tablespoons tomato paste
salt and pepper to taste
3/4 teaspoon cumin
1/4 +/- teaspoon cayenne powder (to taste)
1 cup chicken broth

Heat oil in large skillet.  Add shallots and carrots and saute until beginning to soften, about 5-7 minutes, stirring.  Add the rest of the ingredients and stir to mix the flavors around.  Bring to a boil, reduce to a simmer and cook covered until turnips are tender, about 20 minutes.  Check salt and serve hot!

• 3 tablespoons Dijon mustard
• 1/4 cup plain whole milk yogurt
• 3 tablespoons finely chopped fresh dill
• 2 tablespoons fresh lemon juice

Combine ingredients into a sauce.  Delicious on fish, or even as a dip for chips!  Enjoy!

This is my basic squash soup recipe that I make all the time.  You can add other veggies to it to make endless variations.  Try adding roasted red peppers, kale, broccoli, sausage, etc. etc.  Enjoy!

Onion, any color, chopped
Butter or cooking oil
Garlic, optional
Hot pepper and/or cayenne and/or curry powder
Cooked squash flesh
Chicken broth to cover
coconut milk or cream

Sauté onion until tender, 8-10 min. Add garlic, hot pepper/curry powder.  Stir 1 minute.  Add squash and chicken stock.  Bring to a boil. Simmer until vegetables are very soft, about 15 min. Add coconut milk and puree.  Add salt and pepper to taste.  Yum!

• ½ cup yogurt or kefir
• ½ cup mayo
• 1 tsp fresh garlic, minced
• 1 tsp dried chives
• 1 tsp dried dill
• 1 tsp dried parsley
• 1 tsp onion powder
• 1 Tablespoon lemon juice
• ½ tsp salt
• Black pepper to taste

Whisk together above ingredients and use as dressing over greens or dip for carrot and Daikon radish veggie sticks.

• ½ medium green cabbage, shredded
• 1-2 carrots, peeled and grated
• 1-2 scallions, chopped

Combine veggies in large bowl. Pour
over the following dressing whisked
together:

• 1/3 cup apple cider vinegar
• 3-4 TBLS olive oil
• 1 TBLS honey (or more to taste)
• 1.5 tsp Dijon mustard
• 1 tsp celery seed
• ¼ tsp salt
• Pepper to taste

This recipe is a delicious one skillet meal for a lazy morning.  It is really, really good.  We topped ours with a dollop of sour cream and had it with tortillas.  Try it!

½ tsp cumin seeds
¼+/- cup cooking oil
1 medium-large onion, sliced
3 sweet peppers, green or ripe, sliced
1 teaspoon+ honey/other sweetener
1 bay leaf
½ tsp dried thyme
1 bunch cilantro, chopped
2+ cups chopped tomatoes
Salt, pepper, and cayenne pepper to taste
6-8 eggs

In large skillet dry-roast cumin over high heat for 2 min. Add oil & onions.  Sauté 5 min. Add peppers, honey, bay, thyme & ½ of cilantro.  Sauté 5-10 min. Add tomatoes & seasonings.  Cook 10-15 min, stirring. Remove bay leaf.  Make gaps in veggies.  Crack eggs into gaps. Sprinkle salt on eggs, cover, & cook on medium-low heat about 10 min until eggs are set. Garnish with cilantro.

• 1.5 lbs beets, peeled and chopped
• 1 lb. carrots, peeled and chopped
• 3-4 cups broth
• Salt, pepper, and cayenne, to taste
• Fresh or dried dill, optional
• 2+ cloves garlic, minced
• Sour cream or yogurt, optional

Combine beets, carrots, garlic, and broth in a pot. Heat to boil, reduce to simmer, and cook until vegetables are very tender. Add remaining ingredients except sour cream and blend. Thin with more broth if desired. Serve warm or cold. Top each bowl with sour cream.