All Recipes

• 1 ½ TBLS mustard seeds
• 3 TBLS cooking oil of choice
• 1 ½ -2 cups turnips, peeled and diced
• 1 small head red cabbage, thinly sliced
• ¼ cup apple cider vinegar
• 1 cup chicken stock
• Salt, to taste

Heat a large skillet on medium. Add mustard seeds and toast 1 minute, stirring. Add cooking oil. When hot, add turnips and cabbage. Saute until softened, about 5 minutes. Mix in vinegar and stock. Bring to a simmer and braise, covered, until veggies are tender, about 25 minutes. Season to taste.

• 1 red kuri squash, halved, seeded, and cut into 1"x2" chunks, skin on
• cooking oil
• 1 clove garlic, chopped
• broth
• salt and pepper to taste

Heat oil in skillet on medium.  Saute red kuri squash for a few minutes, stirring.  Add garlic and stir 1 minute more.  Add broth to pan to 1/4 - 1/2" deep.  Bring to a boil, reduce to a simmer, and cook covered until squash is tender.  Season with salt and pepper.  Serve hot.

• 1 TBLS butter
• 1/2 cup onion, minced
• salt and pepper to taste
• 1 pound watermelon radishes, trimmed, peeled and chopped into bite size chunks
• 1/3 cup chicken broth, or more if needed
• minced fresh herb (chives, parsley, etc.)

Melt butter in skillet, add onion and saute until softened, stirring to prevent browning.  Add radishes, broth, salt and pepper to taste.  Cover and simmer until radishes are tender.  Uncover and cook away the liquid until it has thickened slightly around the radishes.  Stir in fresh herb and check the seasoning.  Serve hot.

• Cooking oil
• 1 cup scallion, onion, or leek, chopped
• ½ cup uncooked white rice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1-2 cloves garlic, minced
• 1 TBLS fresh ginger root, minced
• Fresh or dried hot pepper, optional
• ¾ - 1+ cup broth or water
• 1 pound greens, chopped
• 1 cup cilantro, chopped
• Salt and pepper to taste
• Yogurt or lemon juice for serving

Sauté onion in oil 3-4 min. Add rice, spices and sauté 2-3 min. Add broth and simmer covered 10 min. Add greens, cilantro, and extra broth if needed. Simmer covered until tender, approx 20 min. Add salt and pepper. Serve topped with yogurt/lemon juice.

Our little one calls eggs, "eggie," so we named this family favorite after her word!  Here is a big version of this casserole.  We are big eaters at our house, so I just make it big and eat the leftovers cold.  Halve it if you need it smaller.

12 eggs
16 oz cottage cheese
4 TBLS parmesan cheese
2 garlic cloves, minced
1/2-1 cup onion, minced
cooked veggie, coarsly chopped, optional (Try broccoli, kale, mushrooms, Brussels sprouts, summer squash, etc.)
2+ cups grated cheese of choice

Combine eggs, cottage cheese, parmesan cheese, garlic, onion and optional cooked veggie.  Mix until well combined.  Pour into a greased 9x13 inch casserole dish.  Bake at 350 until fork comes out clean, approx 45 minutes.  Top with cheese and return to oven to melt cheese.  Serve warm or refrigerate and serve cold for lunch.

Okay, taking me back to my roots of growing up in Texas.  Here's a super delicious and fast breakfast option that everyone loves in our household.  It is a great way to use up stale tortillas or tortilla chips.

• handful of onions, scallions, or chives, minced
• eggs, beaten (whatever number you need for however many people you're serving)
• dash of milk or cream
• grated cheese, to taste
• corn tortillas or corn tortilla chips
• cooking oil
• cilantro, chopped
• salsa
• sour cream, optional

Combine the onion/chives/green onions with the eggs, milk, and cheese and mix well.  If you are using regular corn tortillas, add them at this point.  If you are using chips, hold off.  Heat cooking oil in skillet on medium.  Add egg mixture and scramble until almost cooked through, at which point add chips if using.  Serve up and top with chopped cilantro, salsa, and sour cream.  Enjoy!

• 1 pound potatoes, peeled and thinly sliced
• 1/2 cup red onion, sliced
• 2 TBLS cooking oil
• 12 eggs
• 1/4 cup milk
• 1/2 cup grated parmesan cheese
• 1 cup chopped kale
• salt and pepper to taste

Preheat oven to 400.  Saute onions in oil until translucent in cast iron skillet.  Remove from heat.  Layer potatoes over the bottom of the skillet (or other baking dish) and top with onions.  Overlapping is fine.  Mix together eggs, milk, cheese, kale, and salt and pepper together.  Pour over potato onion layer.  Bake at 400 until set.  Serve warm or room temperature.

When I make this I don't puree it, though you could if you like a smooth texture better.  I personally like the texture of the very tender broccoli swimming around in a thick broth.  Mmmm!

1-3 TBLS cooking oil or butter
1 bunch scallions (or 1 onion), chopped
2-3 cups broccoli florets (bite size pieces)
2-4 cups chicken broth
1 buttercup squash, roasted and flesh mashed

On medium, sauté scallion in butter until tender.  Add broccoli, squash, broth, salt and pepper to taste.  Simmer until broccoli is very tender.  Check seasonings and add optional cream, milk, coconut milk, etc.

1 pound broccoli including stems, julienned
½ bunch carrots, thinly sliced or grated
1 scallion or ½ small onion, finely chopped (optional)
1-2 cups bok choy or cabbage, shredded (optional)
2 garlic scapes, minced
fresh or dried herb, minced (basil, dill, parsley, etc.)

Toss above ingredients.

¾ cup mayo or greek yogurt
1 tsp prepared mustard
3-4+ tsp vinegar and/or lemon juice
1-2 TBLS olive oil
salt, pepper, celery seed to taste

Whisk together to make dressing.  Pour over tossed salad ingredients.

1+ lb. broccoli, cut into florets
2-4 tablespoons butter, melted
2 tablespoons fresh dill, minced
1-2 tablespoons lemon juice
Salt and pepper to taste

Steam broccoli until tender.  Mix butter, dill, and lemon juice together.  Pour over hot broccoli and serve.

½ cup chicken stock (or water)
½ tsp dried thyme (or a couple sprigs fresh)
3 cups broccoli florets
½ cup sour cream
2 tsp flour
2 tsp Dijon-type mustard

Bring broth and thyme to boil over high heat. Add broccoli, return to boil, and simmer covered for about 5 minutes until tender-crisp. Remove broccoli, retaining cooking liquid. Blend together sour cream, flour, and mustard and add to liquid. Cook over medium heat until thickened about two minutes, stirring. Stir in broccoli and serve.

I love this recipe!!  Make sure to put enough salt to make the flavors come out!

1 bunch broccoli, cut into florets
1/3 cup peanut butter
1/3 cup olive oil
1/8 teaspoon cayenne powder
2 cloves garlic, minced
2 teaspoons vinegar
2 tablespoons soy sauce
salt to taste

Steam broccoli until crisp tender.  Combine the rest of the ingredients into a smooth sauce and pour over steamed broccoli.  Serve hot!

• 1 lb Brussels sprouts, trimmed, halved, quartered or whole depending upon size and boiled until tender crisp (about 6 minutes)
• cooking oil or butter
• 1 bunch leeks, cleaned and chopped (or substitute chopped onions)
• 1 clove garlic, minced, optional
• 8-9 eggs, beaten
• dash of milk
• ¼-1/2 cup parmesan cheese, grated
• salt and pepper to taste

Heat your cooking oil on medium in a cast iron skillet or other oven safe skillet. Add leeks and saute gently, stirring until tender, but not browning. Add prepared Brussels sprouts and optional garlic and saute until heated through. Meanwhile, mix eggs, milk, cheese, salt and pepper in a bowl. Pour over leek and Brussels sprouts saute. Cook on medium until the edges begin to set, about 5-10. Cook in the oven at 400 until middle is set, about 15-20 minutes.  

Lots of our members love to pair Brussels sprouts with bacon!  Who wouldn't?!  Here's a tried-and-true recipe shared by a CSA member:

• 6 slices bacon, chopped
• 1/2 cup sliced shallot (or onion)
• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 6 garlic cloves, thinly sliced
• 3/4 cup vegetable or chicken broth
• salt and pepper to taste

Heat a large skillet over medium heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan.  You can reserve the remaining drippings for another use if desired.

Return skillet to medium-high heat, and stir in bacon, shallot (or onion), and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 2-4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper to taste.

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

Heat oil in skillet over medium heat.  Add onion and cook, stirring until softening about 5-7 minutes.  Add garlic and optional curry powder (or other spice combo) and cook for about 1 minute.  Add potatoes and additional oil and cook for a few minutes, stirring, until browning.  Add cabbage and cook another few minutes, stirring.  Season with salt and pepper and serve hot! 

• Buttercup squash, peeled, seeded and cut into ½”-3/4” wide matchsticks
• 3 TBLS olive oil
• Salt, to taste
• 2 tsp cornmeal
• 1 raw egg yolk, at room temp.
• 1 tsp lemon juice
• 1 tsp vinegar
• ½ tsp Dijon mustard
• ¼ tsp salt
• 2/3 cup olive oil
• 2 cloves garlic, minced
• 6-8 fresh sage leaves, minced

Preheat oven to 450. Toss squash pieces with 3 TBLS olive oil, salt, and cornmeal. Lay fries in single layer on parchment paper-lined baking sheet. Bake 15 min, flip over, and bake 10-15 more min. Meanwhile, whisk mustard, lemon juice, vinegar, salt, and egg yolk. Pour in olive oil extremely slowly, while continuously whisking. Whisk in garlic and sage. Serve as a dip for the fries.

Easy way to dress up plain winter squash.  Our friend described this as "Kinda like mashed potatoes, except way better!"

3 cups cooked butternut flesh
3 eggs, lightly beaten
¼ teaspoon nutmeg
Salt and pepper to taste
2-4 tablespoons melted butter

Half and seed squash, place face down in baking dish in 1 inch water.  Bake at 400 until tender.  Cool.  Puree all ingredients.  Put in baking dish.  Bake at 350 for about 30 minutes.

• onions, finely sliced
• cooking oil
• garlic chopped
• cabbage, finely sliced
• small meatballs (approx 1" in diameter) of any kind (store bought or homemade)*
• broth
• salt and pepper to taste
• tomato paste, optional
• fresh parsley, chopped, to garnish

Heat cooking oil in large pot on the stove on medium.  Add onions and saute until translucent, but not browning.  Add garlic and stir one minute more.  Add a generous helping of broth and bring to a simmer.  Drop in your meatballs and cabbage and simmer until meat is cooked through.  Season with salt and pepper and optional tomato paste.  Garnish with fresh parsley.

*If you want to make your own meatballs, here's what I do.  For every pound of ground meat (spiced or unspiced) mix in salt and pepper to taste and additional spices as desired.  Add 1/2 cup bread crumbs and 1 egg.  Mix well and form into small balls.

This is simple and delicious.  You could substitute kale for cabbage or other greens for swiss chard.  It's flexible.  Try adding the ground fennel to it, suggests a long-time CSA member.

• 2-3 TBLS cooking oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/2 pound Swiss Chard, chopped
• 1-2 pounds green cabbage, shredded
• 1/4 pound bacon, chopped
• 1/2 TSP turmeric
• ground fennel, to taste, optional
• 6+ cups broth
• salt and pepper, to taste
• parsley, chopped for garnish

Saute onion and bacon in oil until onion is translucent, about 5-10 minutes.  Stir in garlic, Swiss chard, cabbage and cook a few minutes until slightly softened.  Add turmeric and broth to cover generously.  Simmer until vegetables are soft, approx 1/2 hour.  Season with salt and pepper.  Garnish with parsley.

• 1 TBLS olive oil
• ½ cup minced onion
• 3 cloves garlic, minced
• 1 TBLS fresh ginger, minced
• 8 cups broth of choice
• 1 small-med head cabbage, chopped
• Salt and pepper, to taste
• 3 eggs, whisked
• 2 teaspoons toasted sesame oil

Sauté onion gently 5 min in oil. Add garlic and ginger for 1 min. Add broth and cabbage and simmer for 10 min or until tender. While stirring simmering soup in a circle, slowly drizzle eggs in. Stir in sesame oil, salt and pepper.

This recipe is named after our friend who likes this recipe so much.  The amounts of specific ingredients can be varied so adjust according to your tastes!

2 cups green cabbage, shredded
1/2 cup onion, thinly sliced
3 tablespoons oil
1 clove garlic, minced
1/8 teaspoon cayenne powder (or 1 tablespoon fresh minced hot pepper), or to taste!
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
salt to taste

Heat the oil in skillet on medium and saute onion and cabbage, stirring until soft, about 20 minutes.  Add the rest of the ingredients and stir.  Serve hot!
 

Traditionally kimchi is made with Chinese cabbage but you can also substitute regular cabbage if you don't have the Chinese version.

1 head Chinese Cabbage (about 2 pounds), thinly sliced
1 cup carrots, grated
1/2 cup radish, grated
½ cup onion, minced
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red chili flakes
1 tbsp salt

Combine ingredients in large bowl. Massage with clean hands, or stir, until juicy. Pack into a quart jar or other glass container leaving at least 1 inch of head room to the top of the jar. Press down with spoon until you see juices around the top of the veggies. Cap lid tightly and leave at room temperature for 2-3 days. Store in fridge and enjoy for months. Makes approx. 1 quart.

This goes great over rice with scrambled eggs for breakfast!

1 head of garlic, peeled and chopped
1 onion, chopped
1-2 sweet red peppers, chopped (seeds removed)
¼-1/2 teaspoon cayenne powder (to taste)
4 tablespoons oil
1.5-2 pounds cabbage, finely shredded
salt to taste

Blend garlic, onion, sweet pepper, cayenne powder, and 2 TBLS water to make a paste.  Heat oil on medium-high & add paste, stirring, 5-10 min.  Add cabbage, salt, & 4 TBLS water if necessary.  Turn down heat to low.  Simmer, covered until tender, about 15-20 min.

This is a great, basic way to serve turnips as a sweet side dish that can balance their mild bitterness. 

2 lbs turnips, peeled and cut into wedges
salt to taste
2-4 tablespoons butter
sweetener of your choice, like maple syrup, honey, etc. (about 1/3 cup or to taste)

In a skillet, combine turnips and salt with enough water to barely cover.  Bring to a boil, and then simmer until turnips are just tender, about 10 minutes or less.  Drain, remove turnips and dry the skillet.  Reheat skillet on high, add butter and sweetener and boil until mixture has turned amber colored, about 2 minutes.  Add turnips and cook until well coated with the sweet glaze, about 5 minutes.  Make sure to stir frequently to prevent sticking.  Serve hot.

A delicious Sicilian eggplant spread.  Recipe courtesey of CSA member Mary Sue.

• 1 ½ to 2 pounds eggplant, diced
• 2 Tablespoons olive oil
• 1 medium onion diced
• 4 stalks tender celery, diced
• 3 – 4 large cloves of garlic, minced
• 2 red peppers, diced
• 1 14 ounces can of diced tomatoes (or about a pound of fresh tomatoes, seeded and diced)
• 3 Tablespoons capers, rinsed
• 4 Tablespoons Kalamata olives, seeded and coarsely chopped (or green olives if you prefer)
• 2 Tablespoons of sugar
• 3 Tablespoons red wine vinegar
• Fresh basil, torn into small pieces
• Salt and ground pepper to taste (taste the Caponata before adding salt, as the capers and olives have already added salt).

Heat 1 Tablespoon of olive oil in a very large skillet, add the onion and celery. Cook and stir until onions and celery are soft, then add the minced garlic. Cook, stirring, for several minutes, then add the diced peppers. Add another Tablespoon of olive oil and the eggplant. Stir while cooking for about 5 minutes, until all vegetables are tender.

Add the tomatoes, capers, olives, sugar and vinegar to the pan and cook slowly until mixture has thickened slightly. Season to taste with salt and pepper. Add torn basil and stir. Cool before serving. If possible, let it sit overnight in the refrigerator before serving so all the flavors develop. Serve at room temperature. Wonderful as a topping
on small wedges of pita bread or as a bruschetta topping.

Theoretically, it keeps well in the refrigerator for several days, but it never lasts that long in our household!