All Recipes

2 tbls butter or olive oil
½ red onion, finely chopped
1 small, or ½ large zucchini, chopped
1 pepper, chopped
1 garlic clove, minced
¾ lb. tomatoes (about 1.5 cups), chopped
¼ cup basil, minced
Salt and pepper, to taste

Heat the butter or olive oil in a pot over medium heat. Sauté onion until just soft, about 3-5 minutes. Add zucchini, bell pepper and garlic and sauté for another 3 minutes until zucchini is softening. Stir in tomatoes and basil and cook, stirring occasionally until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. This sauce goes excellently over pasta, baked or grilled fish, or meatballs. If putting it over meatballs you can add ¼ cup beef stock to the sauce when you add the tomatoes, and cook it down slightly longer to evaporate some of the extra liquid. This deepens the flavor wonderfully.

Fresh tomato salsa is such a treat in the summer!

Juice of 1 lime (or lemon)
1.5 lbs. tomatoes and/or cherry tomatoes, chopped
½ red onion, chopped fine
1 small hot pepper, seeded and minced (or ¼ tsp chili flakes)
2-4 tbls cilantro, chopped
¼ cup sweet pepper (any color), minced
3-4 cloves garlic, minced (optional)
1 tsp salt
¼ tsp black pepper

Mix all ingredients in a bowl and chill in the fridge for several hours or overnight before serving. This salsa is great with tortilla chips, with Mexican food, as a relish for fish, or on burgers in place of catsup.
 

This is a recipe that was shared with us by CSA member Beth.  It originally came from the Friar's Restaurant in Bangor, when it was in existence.

She says it is sooo worth the effort!  I would second that (yum!) and say that you can certainly substitute or adjust the ingredients to fit what you have in your kitchen.  Enjoy!

• 2 Tbsp. minced garlic
• 2 Tbsp. minced ginger
• 1/2 small bulb of fennel, cored and cut into chunks
• 2 celery stalks
• 2 parsnips, peeled and chunked
• 2 carrots, peeled and chunked
• 1 large apple cored and quartered
• 1 large shallot cut in half (or 1 leek)
• 3 Tbsp olive oil
• 2 tsp. curry powder
• 1 tsp. paprika
• 1/2 tsp. cayenne
• 2 Tbsp fresh cilantro, minced
• 1   15 oz can cannellini beans, drained and rinsed
• 1   15 oz can chick peas, drained and rinsed
• 1   15 oz can black beans, drained and rinsed
• 1   quart vegetable stock
• 1 cup apple juice
• 1 cup cooked brown rice
• salt and pepper to taste

Directions: 

1. Put garlic, ginger, fennel, carrot, parsnip, apple, and shallot (leek) in food processor and pulse to mince.
2. Put about 2 Tbsp olive oil in soup pot and heat for a minute or two.
3. Add the minced vegetables and cook until softened, about 5 minutes.
4. Add curry powder, paprika, and cayenne and cook for another 5 minutes.  
5. Stir frequently, adding more oil if necessary.
6. Add the beans, broth and apple juice.  Bring to a boil then cover and simmer for 10 minutes.
7. Add the salt, pepper and cilantro.
8. Pulse about half or all of the soup, depending if you like a creamy or chunky version, with immersion blender or in the food processor and return to the pot.
9. Add the rice and adjust seasonings to taste.  
10. Ladle into shallow bowls.

You can use any kind of greens here.  Doesn't have to be what is listed and could be kale, chard, beet greens, broccoli, and so on.  Really great and healthy breakfast!

• ½ onion, diced
• 1-2 TBLS cooking oil
• 2 cups pac choi, chopped, stems and greens seperated
• 2 cups tatsoi, chopped
• 1 tsp soy sauce
• 2 eggs, fried

Heat oil in large skillet over medium heat. Add onion and sauté until translucent. Add pac choi stems and sauté until softening, 3-4 min. Add soy sauce and greens and cook until wilted, about 2 min. Top with fried eggs. Try garnishing with avocado, salsa, sour cream, etc.!

• 2/3 cup all-purpose flour (or subsitute almond flour for gluten free)
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• optional spicing options like cayenne, onion powder and/or garlic powder
• 3 green tomatoes, sliced about 1/3-1/2 inch thick
• 1 to 1 1/2 cup finely crushed saltine or Ritz crackers (just put in a ziplock gallon bag and crush with a rolling pin or glass), or substitute cornmeal
• 2 eggs, beaten
• 1/2 cup oil or butter for frying (note: olive oil does not work well for FGT because its burn temp is low, but any other vegetable oil should be fine)

In a small bowl, mix together the flour, salt and pepper (and optional additional spices as desired). Place the crushed crackers in another bowl, and the beaten eggs in a third bowl. Heat the oil or butter in a large skillet over medium heat. Dip each tomato slice in the flour to coat, then dip in the egg mixture, and then coat with the the cracker crumbs, pressing them gently in the slices to make sure the crumbs stick. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 minutes per side. Add more butter or oil to the pan, if necessary, as you work your way through the tomatoes. Serve hot!

I have kale and pac choi listed here as the greens for this recipe.  But, it will be wonderful with any type of greens that you have on hand: spinach, swiss chard, etc.  Use this recipe to branch out and get creative.

1 cup chicken broth or water
1/2 bunch radishes
½ bunch kale, ribs removed, leaves sliced thinly
1 head pac choi, washed and thinly sliced
3 tablespoons oil
2 eggs, beaten
2-4 garlic scapes, minced
2 cups cooked, cold rice
salt and pepper to taste
Lightly boil radishes and greens in broth separately, about 1-2 min each.  Drain.  Heat oil in large skillet (or wok) on medium-high.  Add eggs and scramble 1 min.  Remove.  Add radishes, greens, and garlic scapes and sauté 1-2 min, stirring.  Add rice and stir to mix and heat through.  Add eggs, salt, and pepper to taste.

This is a great dish to make when the days and nights are getting cooler and you need something to warm you up in September, but while you still have summer's abundance of tomatoes and peppers.  Enjoy!

1 tablespoon oil
1 medium onion, chopped
2 garlic cloves, choppped
2 green or red peppers, chopped
2 pounds ground beef
1-3 hot peppers, chopped
salt to taste
3/4 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 to 1 1/2 lbs tomatoes, chopped

In a skillet, heat oil and saute onion and garlic stirring for 5 minutes.  Add peppers and cook 5 more minutes.  Add beef and brown then add everything else.  Heat to boil, turn down and simmer until slightly thickened about 20 minutes.  Leftovers are even better!

The most efficient and versatile way to freeze basil is by making basil cubes. You can toss them into soups at the last-minute for some fresh flavor.

• Basil leaves, washed
• olive oil

Add basil to the food processor or chop with a knife and add enough oil to coat the leaves to make a thick paste. Spoon the mixture into ice cube trays, freeze, and when frozen pop them out and transfer to well-sealed freezer bags.

When I’ve got a fridge full of garden harvest with more on the way, I make an amazing vegetable soup with whatever I have that’s in season. It is different every time, but it always includes tomatoes and onions (or scallinos or leeks or shallots, etc.) plus any combination of squash, green beans, potatoes, carrots, greens, garlic, etc I've got on hand.

• cooking oil/butter
• onions, sliced
• other veggies mentioned above that you have on hand, chopped
• tomatoes, chopped
• chicken broth
• salt and pepper to taste

Saute onions (and carrots if using) in oil until translucent. Add the rest of your veggies, chicken broth to cover, and tomatoes. Bring to a boil. Simmer until veggies are tender. Salt and pepper to taste.

Did you know you can make your own soft, spreadable cheese, similar to chevre?  Oh yes, you can!  And you can even flavor it yourself to make it fancy!  Here's how I do it:

• 1 quart plain unflavored yogurt
• garlic, minced
• chives, minced
• salt, to taste

Strain the quart of yogurt through cheesecloth until about a pint of liquid has released out, between 12-24 hours.  You can do this at room temperature, doesn't need to be refrigerated.  Then remove your now thicker yogurt from the cheesecloth into a bowl.  Add garlic, chives, and salt to taste.  Mix throughly to achieve a creamy texture.  Refrigerate and use as a dip, spreadable cheese, in salads, or wherever you want to.  Or just use your finger, it's so good!  

Here's a basic recipe for hummus that I like.  I usually just put things in without measuring exactly and then taste to see what we need more of, as is reflected in the below recipe.  Feel free to add or subtract based on your personal taste.  Use the finished product as a dip for raw veggies or spread on bread!

4-6 garlic scapes (more if you like), chopped
1 can of chick peas, rinsed
2-4+ tablespoons lemon juice (to taste)
olive oil
1 teaspoon tahini (or to taste)
ground cumin to taste
cayenne pepper (optional)
salt

Combine ingredients into food processor and process until smooth.  Taste and add more of anything you think you need.  Store in the refrigerator and use up within a week.

Great on pasta, spread on French bread, or with chicken or fish.  It freezes well so make a nice sized batch of this seasonal treat!!

9-10 garlic scapes
1/2 cup slivered almonds (or other nuts)
3/4 cup olive oil
1/4 cup grated parmesan
salt and pepper to taste

Discard the knobby seed pot and tail from garlic scapes and coarsely chop.  Put scapes and almonds into food processor.  Blend until smooth paste.  Add olive oil slowly while running the food processor.  Then add parmesan, salt and pepper.  Blend to incorporate.  Serve fresh or refrigerate or freeze.

• green beans, snapped and cut into 2" lengths
• cooking oil
• garlic, minced to taste
• onion, slivered
• salt to taste
• 2 Tablespoons water or more if needed
• 2 Tablespoons oyster sauce, soy sauce, or fish sauce (optional)

Heat skillet on high with oil.  Add garlic and onion and cook for 30 seconds, stirring, do not burn.  Add beans and salt and cook 2 min, stirring constantly.  Add water.  Cover.  Steam 5 min, checking to see if you need to add just a little bit more water.  Uncover and add sauce of choice and cook a couple more minutes to coat. 

3 lbs. tomatoes, peeled and chopped
1/4 cup minced onion, any color
1 green pepper chopped
1 TBLS fresh herb chopped like basil, cilantro, parsley etc.
1-2 cups chicken broth
1-2 TBLS olive oil
3 TBLS lemon juice
1-2 avocados, chopped
salt to taste
sour cream

Combine all ingredients except sour cream.  Top with a dollop of sour cream in each bowl.  Serve cold.

• 3 pounds tomatoes, chopped
• 1 medium cucumber, chopped (and peeled if desired)
• 1 sweet red pepper, chopped
• 1 clove garlic, minced
• 1 1/2 tsp salt
• 4 TBLS olive oil
• 2 TBLS red wine vinegar
• finely chopped basil for garnish (optional)

Combine all ingredients in food processor, except basil.  Garnish with basil.  Serve chilled.

3/8 cup soft cheese (aka yogurt cheese, boursin cheese, kefir cheese, goat cheese)
1/4 cup creme fraiche or sour cream
1/4 cup olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon tahini
1/2 teaspoon prepared mustard

Wisk together all ingredients.  Store in refrigerator.  Makes 1 cup.

This recipe is flexible with the greens.  You can use any kind of Asian greens or other greens besides like kale or Swiss chard.  And/or add other veggies like thinly sliced or grated carrots or Chinese cabbage.  Yum!

• 2-3 TBLS cooking oil
• 1 medium onion, sliced
• 2 heads pac choi, chopped
• ½ bunch salad turnips, roots sliced, greens chopped
• 1-2 cloves garlic
• 1-2 tsp ginger root, minced
• 2-3 TBLS soy sauce
• 2 tsp vinegar (rice, apple cider, etc)
• 1 tsp maple syrup
• Pinch of chili flakes (optional)
• 1 tsp toasted sesame oil (optional)

In large skillet saute onion in cooking oil over med-high heat until softening. Add turnip roots and cook 2-3 min. Add pac choi stems and turnip greens and stir fry 3-5 min. Add pac choi leaves and garlic and cook 2-3 min. Mix together remaining ingredients, add to skillet and cook 1-2 minutes. Serve hot. 

I have put this recipe under spinach though you can use any cooked green or a combination based on what you have on hand including mustard greens, turnip greens, kale, swiss chard, etc.  Get creative!

3-4 TBLS cooking oil
½ cup minced leeks (cleaned) or onions
Optional herbs/spices like minced garlic, rosemary, thyme, etc.
1 cup of cooked greens (spinach or kale)
1-2 cups chopped boiled or roasted root veggies (carrots, potatoes, turnips, etc)
Salt and pepper to taste

Heat oil in large skillet or pan over medium-high heat. Sauté leek or onion for several minutes until well softened. Add cooked greens and roots and optional herbs, and sauté another several minutes until everything is hot and beginning to brown slightly. Season to taste and serve hot. A great accompaniment to eggs on a Sunday morning with ketchup or salsa!

1 pound Brussels sprouts, washed
2-3 TBLS oil
1 cup mushrooms, sliced
1 cup leeks or onions, thinly sliced
¼ cup parmesan cheese, grated
1-2 TBLS lemon juice
salt and pepper to taste

Boil Brussels sprouts whole in 1” of water for 5 minutes.  Run under cold water to cool and set aside.  Sauté mushrooms and leeks in oil until tender, stirring to prevent sticking.  Halve, quarter, or chop the cooked Brussels sprouts and add to skillet with mushrooms and leeks.  Sauté 3-5 min longer until sprouts are browning.  Toss with parmesan and lemon juice and serve hot. 

2 cups kohlrabi, peeled and chopped
2-3 tbls butter
Salt and pepper
½-1 cup cream

Heat butter in skillet on medium heat. Sauté kohlrabi until softened, stirring, about 10 minutes (depending on size). Turn heat to medium-low, season with salt and pepper, and add cream. Cover and simmer until creamy and very tender, about 15-20 minutes. Serves 2-4.

• 2+ pounds carrots, grated
• 1 TBSP fresh ginger, minced
• 1 TBSP sea salt
• 1/4 cup whey (liquid drained from plain yogurt with live active cultures)

In a bowl mix carrots, ginger, salt and cabbage or whey (if using) and pound or massage using clean hands for 5 minutes until you see lots of juices.  Pack into a wide-mouth quart jar, leaving more than one inch of head room from the top.  Press down with spoon or pounder until you see juices around the top.  Put lid on tightly, label, and leave out at room temperature for at least 48 hours up to a week or so.***  Then store in the refrigerator and start eating!  These will keep for months in the fridge.

***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!

• 1-2 cups salsify, peeled & thinly sliced
• 1-2 cups carrots, peeled & thinly sliced
• 1-2 cloves garlic, minced
• 2 TBLS butter
• 1 TBLS sugar
• Salt, to taste
• Juice of one lemon, or to taste

Combine all ingredients with 2 cups of water in a medium saucepan. Simmer until veggies are tender and liquid has evaporated, about 30 +/- min. Swirl veggies to coat evenly with glaze and serve hot. 

• 2 cups peeled and grated carrots
• 1 cup peeled and grated beets (Golden or red is fine, though golden is preferred)
• 1 cup peeled and grated Daikon radish
• 1.5 TBLS apple cider vinegar
• 3 TBLS olive oil
• 2 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• ½ tsp ground coriander

Whisk ACV, olive oil, mustard, honey, salt, pepper, and coriander together and pour over veggies. Mix to coat and serve.

This recipe is special to me because my grandmother passed away this Christmas, and I remember her when I make her recipes. This recipe is flexible; try leaving out the meat and adding more cabbage (or other veggie) and cheese.

–Mary Margaret

1 ½ to 2 lbs. thinly sliced cabbage
3 tbls cooking oil
1 lb. ground sausage or beef or other ground meat
3-4 cloves garlic, minced
4 eggs, beaten
2 cups milk
2+ cups cheese, grated
Salt and pepper to taste
4+ tbls butter

Preheat oven to 350.  Boil cabbage in salted water until tender, about 20-30 minutes.  Drain.  Meanwhile, heat a large skillet on medium and when hot brown ground meat with the garlic until cooked through.  Remove from heat and check seasonings (salt, pepper, and any other spices desired).  In a casserole layer cabbage, ground meat, and grated cheese in at least two layers, ending with cheese.  Combine eggs and milk and pour over casserole.  Top with salt and pepper and butter.  Bake at 350 for ½ to ¾ hour until bubbly.  Serves 4-6.

• 6 cups summer squash, grated
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons minced onion/shallot/scallion
• Salt and pepper to taste

Mix grated squash with 2 tsp salt and let sit to drain in a colander for 5 mins. Squeeze out juice in clean kitchen towel. Heat olive oil and butter in skillet. Saute onion for 1 min. Add squash and cook until tender, about 4-5 min, stirring.

Optional: add garlic, basil, and tomatoes at the end or add cream and simmer until absorbed.