All Recipes

• 1 medium onion, diced
• 3 TBLS butter
• 3 TBLS flour
• 1 cup broth
• 2 cups milk
• 2 med. zucchini/summer squash, grated
• 2 carrots, grated
• salt and pepper to taste

Gently sauté onion in butter until tender. Add flour, cook 1 min, stirring. Add broth, milk, salt and pepper to taste. Bring to boil and add veggies. Reduce heat, simmer, while stirring, until veggies are tender. Serve warm.

You could easily double this because it is that good.  Feel free to be flexible about your choice of herbs depending upon what you have on hand.  It's really tasty no matter what!

• 2 cups cucumbers, peeled, seeded, and chopped finely
• ½ cup chopped tomatoes (any kind)
• ¼ cup onion or scallion, minced
• 1 clove garlic, minced
• 2 TBLS parsley, chopped
• 1 TBLS basil/cilantro, chopped (optional)
• Fresh or dried hot pepper, to taste
• 1-2 tsp lemon juice, or to taste
• 1-2 tsp lime juice, or to taste
• Salt and pepper to taste
• ¼ tsp cumin, or to taste
• ¼ cup sour cream, or to taste

Add all ingredients to a bowl. Gently stir to combine. Chill and serve with tortilla chips or just eat it!
 

This is my go to beef roast recipe.  Believe it or not, you don’t have to add any extra liquid.  The onions release more than enough to keep it moist.

2-3 cups onions, thinly sliced
beef pot roast (chuck is good)
salt and pepper
fresh or dried herb like thyme, rosemary, etc. (optional)

Put the onions in the bottom of a crock pot.  Season your cut of meat with salt, pepper, and optional herb.  Place on top of onions.  Cover with lid.  Turn on low until desired tenderness, approx 8+/- hours.  Slice the beef and serve with warm onions and juices.

• 2 lbs carrots, peeled, and cut into 1 ½” pieces
• 3-4 TBLS butter
• 2-4 TBLS honey
• Zest of one orange
• ½ tsp salt

Melt butter and pour into crockpot. Add honey, orange zest, and salt. Mix, add carrots, and stir to coat. Cook 2-3 hours on high or 4-6 hours on low until desired tenderness.

You can substitute other cooking greens for kale here and it will still be good!

• 5 eggs
• 3 TBLS flour
• 1 cup crème fraiche or sour cream
• 1 cup whole milk
• Salt and pepper to taste
• 1 tsp dried thyme or other herb, to taste
• 2-3 cups raw chopped kale

Whisk eggs in flour until blended. Whisk sour cream and milk in separate bowl. Whisk in egg mixture, salt, pepper, and herb. Put kale onto pie plate. Pour egg mixture over. Press down greens to submerge. Bake in 375 degree oven for 10 min. Reduce heat to 325 and bake until set, about 30+ min. Cool 20 min before serving to set custard.

½ cup julienned pepper
1 cup chopped tomato
2 tbls butter or oil
2 tbls minced basil
1 cup grated cheese
1 cup cream (or plain yogurt)
4 eggs, beaten

Heat butter in a skillet on medium and sauté pepper and tomato for about 10 minutes. Meanwhile, whisk together cheese, cream and eggs. Add basil and stir. Grease well a medium cast iron skillet or pie dish with butter. Spread sautéed vegetables onto the bottom of the baking dish (without the juices). Then, pour the egg mixture over the vegetables. Place in a 350 degree oven for about 45 minutes or until set.

• cucumbers, sliced (can peel and seed, but don't have to, your choice)
• water (can also use sparkling water here)
• fresh mint leaves (or other fresh herbs), optional
• lemon slices, optional
• chunks of fruit like strawberries, pineapple, other berries, etc., optional

Put cucumber slices and other optional ingredients in a pitcher or jar of water.  Let sit in the refrigerator for at least one hour up to several hours before drinking. 

We always look forward to cucumbers in the summer because I like to make tsatsiki a few times a week. It’s a great condiment or sauce for hot weather!

1 large (or 2 medium) cucumbers, peeled and finely diced or grated
1 tsp salt
1 cup plain yogurt
2 cloves garlic, minced
1 Tbls lemon juice
¼ tsp pepper
1 Tbls olive oil
2 Tbls fresh parsley and/or mint leaves, minced
Pinch of cayenne pepper (optional)

Mix the diced cucumber with the salt and let it drain in a colander in the sink for 1 hour (this step can be omitted and you’ll still have a good result, but more watery). Squeeze out the juices from the cucumber. Mix all ingredients together and chill in the fridge until serving (this chilling period helps the flavors meld, but again you’ll have an excellent tasting result if you make it and serve it immediately).
You can transform tsatsiki into Indian raita by omitting the lemon juice, pepper, olive oil, parsley/mint, and cayenne and substituting 1 TSP ground cumin and 3 TBSP minced fresh cilantro leaves.

I am obsessed with this salad.  Make it and you'll see why!

• 2-3 cucumbers, peeled and cut in quarters lengthwise and then sliced thinly
• 1/4 cup onion or scallion, minced or sliced very finely
• 1/2 cup parsley, chopped
• 3/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 3 T fresh-squeezed lemon juice (more or less to taste)
• 1/2 tsp. dried oregano
• dash of other spices/herbs to taste, like thyme
• fresh ground black pepper to taste

Combine the cucumbers, onion, parsley, and feta in a bowl.  Assemble the dressing by whisking together olive oil, lemon juice, oregano, black pepper, and other seasonings of choice to make the dressing.  Pour over the cucumber mixture and toss to coat.  Sooooo good!  It's better fresh so eat it up or it can be stored in the fridge for up to 1 day.

1 cucumber, peeled and sliced very thin
salt
3 tablespoons sour cream
1-2 teaspoons vinegar (we use apple cider)
2 teaspoons dill, minced
pepper

Put sliced cucumber into colander and sprinkle salt over and toss to coat.  Let drain for about 1 hour.  Meanwhile mix all other ingredients into a sauce.  Add cucumbers to sauce and serve.

3 tablespoons oil
1 large onion, chopped
1 tablespoon ginger, minced
several cloves of garlic, minced (optional)
2-4 teaspoons curry powder depending on taste
2 lbs carrots, chopped
3-4 cups chicken broth or vegetable broth
salt and pepper to taste
sour cream

Heat oil in saucepan and add onion.  Saute until softened about 10-15 minutes.  Add ginger, garlic, and curry powder.  Saute about 1 minute.  Add carrots and chicken broth.  Bring to boil, reduce to simmer, and cook until carrots are tender, about 20-30 minutes.  Puree soup and thin with water if necessary.  Add salt and pepper to taste and serve hot with a dollop of sour cream in each bowl. 

These are a great way to jazz up plain carrot sticks and make them better for you to boot!  This recipe is for a pint jar but feel free to make a quart or more of them by multiplying the recipe.  By the way, since these are lacto-fermented, you have to make them ahead of time.

• carrots, cut into sticks
• 1 clove garlic, peeled
• 1/2 inch ginger root, sliced
• 1/2-1 teaspoon curry powder (we use homemade curry powder here--see recipe below)
• salt and water
• 2 TBLS whey (liquid drained from plain yogurt with live active cultures)

Pack your carrot sticks, garlic, ginger, and curry powder into a pint jar.  Leave 1 inch of head space clear of ingredients at the top of your jar.  Make up a brine of 2 cups water to 1.5 tablespoons of salt.  Stir to disolve then pour over your carrot sticks leaving 1 inch of head room from the top.  Cap tightly and leave at room temperature for 5-7 days or until desired taste is obtained.***  When you like the taste, refrigerate and enjoy!

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

Madhur Jaffrey's homemade curry powder

• 2 tablespoons ground corriander
• 1 tablespoon whole cumin seeds
• 2 teaspoons whole peppercorns
• 1 1/2 teaspoons whole mustard seeds
• 6 whole cloves
• 3 dried hot peppers (like cayennes), crumbled (or 2 tablespoons dried red chili flakes)
• 1 teaspoon whole fenugreek seeds
• 1 teaspoon ground turmeric

In a small skillet, toast the corriander, cumin, peppercorns, mustard seeds, cloves, and chilies until lighly toasted and smelling really good.  Stir the spices to prevent burning.  Add fenugreek seeds and turmeric and stir for 10 seconds.  Remove spices from skillet to cool.  Grind spice mixture in a coffee grinder or mortar and pestel.  Viola, your very own curry powder!

This recipe is another variation on the basic way that I make soup.  You can really add any veggie ingredients you want with the same form so if you don't have one substitute another.  This would be good with cooked winter squash instead of carrots.

2-4 TBLS oil or butter
1 bunch leeks, cleaned and sliced
1 pound carrots, peeled and chopped
1 large apple, peeled and chopped
1-3 garlic cloves, minced
1-2 teaspoons curry powder, to taste
chicken broth to cover
coconut milk to taste (I used 1/2 can)
salt to taste

Heat the oil in a sauce pan on medium.  Add leeks and saute until becomming tender, about 5-10 minutes.  Do not brown.  Add carrots, apple, garlic, curry powder, and chicken broth.  Bring to a boil and simmer until carrots are very tender.  Add coconut milk and heat through.  Puree until smooth and add salt to taste.  Yum!

There are two ways to deal with cooking your Delicata squash in this recipe.  Choose whichever one is easier for you.  I often roast a whole oven full of squash, scoop it out and then store it in the fridge for use in recipes just like this one. 

2 Delicata winter squash
2 tbls butter
1 cup onion or 1/2 cup shallot, chopped
1 tbls curry powder
1 14oz can of coconut milk
2 cups chicken stock (or water)
Salt to taste

Delicata cooking option #1:  Preheat oven to 400 F. Cut the squash in half lengthwise and scoop out the seeds. Place them face down in a baking dish and pour ¼” of water in around them. Bake for 30-45 minutes until a fork easily pierces the skin and flesh of the squash. Remove from the oven and let cool.

Meanwhile, heat the butter in a 4 quart pot and sauté the onion, stirring frequently. When the onion is soft, add the curry powder and stir for 30 seconds. Add the coconut milk and chicken stock and bring to a boil. Reduce heat to a simmer. Scoop the flesh out of the cooked Delicata skins and add it to the soup. Stir or blend it in, salt to taste and serve.

Delicata cooking option #2:  Peel the raw squash and remove the seeds.  Chop the flesh up into chunks.  If you choose this method, add your delicata with the coconut milk and chicken stock.  Simmer until tender then blend.

• 3 TBLS cooking oil
• 1-2 leeks, cleaned and sliced
• 3 large carrots, chopped
• 1.5 cups lentils, any color
• 3 cloves garlic, minced
• 2 medium potatoes, chopped
• 3-4 cups broth of choice
• 1 cup coconut milk, or to taste
• 1 TBLS ginger root, minced
• 1 TBLS lime juice, or to taste
• 1 TBLS sweetener of choice
• 1 TBLS curry powder
• Salt to taste
• ½ pound spinach, chopped

Sauté leeks and carrots, 5 min. Add rest of ingredients except spinach. Simmer until desired tenderness. Add spinach and cook until wilted. Check seasonings and serve.

• 2-4 TBLS olive oil
• 1 medium onion, chopped
• 1-3 cloves garlic, chopped
• 1 tsp ginger, peeled and minced
• 1 ½ pound parsnips, peeled & chopped
• 1 apple, peeled, cored, and chopped
• 1 tsp curry powder
• ½ tsp ground cardamom
• 3-4 cups broth
• Salt and pepper to taste
• Coconut milk to taste (optional)
• 1 ½ cups white beans, cooked & drained

Heat oil in pot. Add onions. Saute until translucent, about 5 min. Add garlic, ginger, parsnips, apple, and spices. Stir 1 minute to coat. Add broth, salt, and pepper. Bring to a boil and simmer until very tender. Puree. Add coconut milk and white beans. Serve hot!

Our young daughter loves this dip!  There are suggested veggies below but feel free to dip just about any kinds of veggies in this that aren't listed!  Radishes, cukes, even romaine lettuce would be good, too.  Enjoy!

3-4 cups broccoli florets
1-2 cups tomato wedges or whole cherry tomatoes
1-2 sweet red peppers, cut into strips
1-2 cups carrot sticks
1 cup sour cream
½-1 tsp curry powder or to taste
¼-½ tsp salt
2-3 tsp prepared mustard

 Simmer broccoli until bright green but still crisp. Drain, cool in cold water, and drain again. Arrange on plate with other veggies. Mix curry powder, salt, and mustard into sour cream. Use mixture as a dip for vegetables.

• 2 cups peeled & thinly sliced Daikon
• 4 cups peeled & thinly sliced potatoes
• 3 TBLS butter
• 1 cup sliced onions
• Salt & pepper
• Dried thyme
• 1 clove garlic, minced
• 2 cups heavy cream
• ¼ cup parmesan cheese, grated

Preheat oven to 375. Boil radishes in water for 10 min until fork tender. Drain. Saute onions in butter until soft. In a greased baking dish (~9x13) layer: radishes & potates, then onions, then a sprinkle of the spices/garlic. Repeat, finishing with a radish layer. Pour over the cream. Sprinkle the cheese on the top. Bake for 50 min or until tender.

• 1 tsp mustard
• 1/4 cup vinegar (I used cider vinegar)
• 1 TBLS tahini*
• 1/2-3/4 cup olive oil
• salt and pepper to taste
• minced fresh herb, like dill weed, basil, oregano, chives, etc.

Mix everything together to emulsify. Yum!

*If your tahini is kinda hard (from being in the fridge or just is a little dry), mix it with a little bit of olive oil to soften into peanut butter consistency before adding it to the dressing (see pic). It will fully emulsify in your dressing that way and not be clumpy!

CSA member Debby shares this recipe and says it is fast, good tasting (all that sugar) and doesn't heat up the kitchen.  Perfect for summer beets!

• 1 bunch of beets
• 1/4 - 1/2 cup onion, sliced
• 1 1/2. cup vinegar
• 1 cup sugar
• 1 cinnamon stick
• 4 - 6 whole allspice berries
• 3/4 cup water

Boil your beets whole until just tender.  Peel and slice. Bring vinegar, sugar, spices, and water to a boil, stirring until sugar has dissolved.  Add beets & onions to liquid and bring back to boil. Pour into jars.  Put on lid.  Let cool. Refigerate and eat.

• Cooking oil
• 1 delicata squash, halved, seeded, sliced into ¼” slices
• 2 bell peppers, diced (any color)
• ½ cup onion, diced
• Chili flakes to taste
• ½ TSP ground cumin, or to taste
• Salt and pepper, to taste
• 2 cups spinach, chopped
• 2-3 eggs

Heat oil in large oven- safe skillet. Add squash, cover, and cook for 8 min, stirring. Remove cover, add peppers and onions. Sauté, stirring, 4 min. Add spices, salt and pepper. Stir in spinach to wilt. Make wells in veg mixture and crack an egg into each. Bake for 8-10 min at 375 until eggs are set.
 

• Cooking oil
• 1 pound leeks, cleaned and sliced
• 1-2 cloves garlic, minced
• ¼ cup cilantro, chopped
• 1 cup lentils
• 2 cups water/broth (more if needed)
• 1-2 Delicata squash, seeded, (optionally peeled), and cut into ¾” pieces
• 1 ½ cups mushrooms, chopped
• 1 TBLS soy sauce (or more to taste)
• Salt to taste

Heat oil in pot. Add leeks, garlic. Sauté 5 min. Add cilantro, lentils, liquid, and soy sauce. Bring to boil, simmer until desired al dente. Add squash and mushrooms and simmer until tender. Salt to taste and serve hot.  

I made this using red lentils and it needed quite a bit more liquid, just FYI.

• 2 Delicatas, cubed into 1” squares
• Olive oil
• Italian herbs (oregano, basil, etc.)
• Salt and pepper
• 1 pound Italian sausage, hot or mild
• 1 leek, cleaned and sliced thinly
• 1 green bell pepper, sliced (optional)
• 2 cups grated Mozzarella cheese

Toss squash with olive oil, spices, salt and pepper. Roast at 400 on baking sheet until softened, al dente. Brown sausage. Remove and sauté leek and pepper until tender. Combine with roasted squash and top with cheese. Bake uncovered for 20 minutes until melted.

Gene's Mom made this for Thanksgiving and it was an immediate hit!  A recipe I love and is a great way to bring out the sweetness of the squash.  We all couldn't believe there wasn't any sugar!

3 delicata squash, cut in half and seeds removed
1/2 cup cream or milk
4 tbsp butter
1 egg (optional)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup pecans*, chopped
salt to taste

* This recipe is especially delicious with "crispy pecans", which means soaking pecans in a light salt and water brine over night, and then spreading them out on a cookie sheet and baking them at 150 degree for 8 - 12 hours. But simply using raw pecans is very tasty as well.

Cut three delicata squash lengthwise, and place sliced edge down in a pyrex baking dish with about 1/2 inch of water in the dish.  Bake in oven at 350 degrees for 35 - 45 minutes until flesh is soft.

Let squash cool for 20 minutes, and then scoop out flesh and place in cuisenart with cream or whole milk, butter, egg (optional), salt, cinnamon and nutmeg.  Whip ingredients until they're creamy, adding more cream or milk as needed to get the consistency you like.

Spoon squash mixture into a baking dish, sprinkle pecans over the top and bake in oven for 30 minutes or so.

We made this and had it with cut up carrots, hakurei salad turnips, and bok choy stems for dipping!  Delicious and easy.  Try switching up the herb combo, too, by using cilantro or parsley or even basil!

1 8oz package of cream cheese
2 TBLS to 1/2 cup milk (possibly more)
1-2+ garlic scapes, minced
 ½ bunch dill, minced
salt and pepper to taste

Soften cream cheese for a few hours at room temperature.  Mix in garlic scapes and dill.  Add to mixer and slowly add milk until desired “dip-able” consistency is reached.  Season to taste with salt and pepper.  Serve with cut up veggies!