6 TBS olive oil
1 tsp ground coriander
1 cup chopped onion
2 tsp tumeric
1/4 to 1/2 tsp chili powder
3 cups vegetable or chicken broth
1/2 tsp black pepper
2 cups red lentils, rinsed
2 tsp cumin
1/2 can coconut milk
Salt & pepper to taste
Bring broth to a simmer and add lentils. Simmer until lentils are soft. In a separate skillet add olive oil and sauté onions until translucent. Add all spices and cook for 3 minutes. Combine cooked lentils, seasoned onions, and coconut milk together. This will produce a chunky texture. If you prefer a smoother consis- tency, you can blend in a food processor.
Options: For a simple version, add fresh diced tomatoes and cilantro, and serve over rice. OR include more vegetables: Steam or boil a variety of vegetables (carrots, broccoli, cauliflower, zucchini, summer squash, swiss chard, fresh basil, beans, etc.). Top cooked vegetables with the curry. The possibilities are endless. I usually make a double batch of the curry, and freeze half. It makes a great, fast, easy meal. Just add vegetables or rice and serve. Or just eat with pita bread.
Posted in Basil, Broccali, Carrots, Cauliflower, Chard, Cilantro, Green Beans, Summer Squash, Tomatoes, Yellow Onion, zucchini
1 cup steamed kale, swiss chard, or spinach
2 green onions (chopped)
1 cup plain yogurt
1 TBS lemon juice or to taste
1 cup cooked chickpeas (garbanzo beans)
1/2 tsp salt or to taste
1/4 cup mayonnaise
A few sprigs of fresh parsley
2 cloves garlic
Directions: Puree in a blender or food processor.
from Serving Up the Harvest
3 tablespoons extra-virgin olive oil
3 tablespoons butter
2-4 garlic cloves, minced
4 cups blanched, julienned vegetables, such as artichokes, asparagus, bell peppers, broccoli, broccoli rabe, carrots, cauliflower, kale, chard, corn, Belgian endives, fennel, leeks, peas, beans, spinach, summer squash, alone or in any combination
1/4 cup chopped or torn fresh herbs (basil, mint, oregano, parsley, alone or in any combination)
2 ripe tomatoes, seeded and diced, or 1 1/2 cups halved or quartered cherry tomatoes, or 1 1/2 cups canned diced tomatoes
1 cup chicken or vegetable broth
Salt and pepper
1 pound fettuccine
1 cup Parmigiano-Reggiano cheese, plus more for serving
Directions: Begin heating a large pot of salted water for the pasta. Heat the oil and butter in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the vegetables and sauté until heated through, 3-5 minutes. Stir in the herbs, tomatoes, and broth and season to taste with salt and pepper. Keep warm. Cook pasta until al dente. Drain briefly. Transfer the pasta to a serving bowl. Add the vegetable mixture and toss to coat. Add the cheese and toss again. Season generously with salt and pepper. Serve hot, passing additional cheese at the table.
Posted in Asparagus, Basil, Bell pepper, Broccali, Carrots, Cauliflower, Chard, fennel, Garlic, Kale, Leeks, Mint, Oregano, Parsley, Peas, Spinach, Summer Squash, Tomatoes
adapted from Simply in Season
1 cup cottage cheese or ricotta cheese
1/2 cup milk
1/3 cup Parmesan cheese (freshly grated)
1-2 cloves garlic (depending on your love of garlic)
2 TBS fresh basil, chopped (or 2 tsp dried)
2 TBS fresh parsley, chopped (or 2 tsp dried)
1/2 tsp salt
Stir above together in a bowl and set aside. Or for a smooth texture, puree in a blender.
12 ounces pasta
In a large soup pot (with about 7 cups of water), start cooking according to package directions.
1 cup carrots, sliced thinly
2 cups zucchini or summer squash sliced
1 cup green beans, sliced
1 cup peas (frozen is fine)
1/4 cup leeks, chopped
Stir in carrots 6 minutes before pasta is done; boil 3 minutes. Stir in zucchini and green beans slowly; boil 2 minutes. Stir in peas and leeks slowly; boil 1 minute. Remove from heat. Drain well and return to pot.
2 TBS butter
Toss butter with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately and
sprinkle with freshly grated Parmesan cheese and freshly ground pepper.
You can substitute a variety of vegetables in this
recipe. Try broccoli, cauliflower, asparagus,
spinach, chard, etc.
Posted in Asparagus, Basil, Broccali, Carrots, Cauliflower, Chard, Garlic, Green Beans, Leeks, Parsley, Peas, Spinach, Summer Squash, zucchini
From Asparagus to Zucchini
2 TBS olive oil
2 TBS cumin seeds
2 medium beets, quartered, sliced 1/4-inch thick
2 medium carrots, sliced 1/4-inch thick
tamari sauce (soy sauce)
(optional) beet tops, fresh spinach, chard or kale
Directions: Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Optional: when beets and carrots are tender, add chopped greens, cover and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.
From Asparagus to Zucchini
1 pound bulk hot Italian sausage
1/2 cup chopped onion, or more to taste
4 cups chicken broth
4 cups thinly sliced potatoes (slice with skins on)
4 cups water
2 cups packed torn fresh kale, spinach, chard or other greens
1/3 cup whipping cream
salt and pepper
1/4 cup finely chopped parsley
Directions: Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in
greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. Top soup with chopped parsley. Makes 8-12 servings.
2 teaspoons olive oil
2 onions, thinly sliced
1 jalapeno pepper, seeded, de-veined and thinly sliced (wear gloves to prevent skin irritation)
1 cup stewed tomatoes
2 medium red potatoes, diced
½ cup low-sodium vegetable broth
8 cups lightly packed Swiss chard leaves, cleaned and cut crosswise into 1 inch strips
Directions: In a large saucepan, heat the oil; sauté the onions and pepper until the onions begin to brown a bit, 10-12 minutes. Add the tomatoes; bring to a boil. Cook, stirring constantly, about 2 minutes. Add the potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender and the liquid is reduced to about 1/3 cup, 10-12 minutes. Add the chard; cook, stirring, until wilted, about 3 minutes.
Makes 4 servings.
Nutritional Information: Per serving: 135 calories, 3g total fat, 0g saturated fat,
0 mg cholesterol, 536 mg sodium,
26 g total carbohydrate, 3 g dietary fiber,
5 g protein, 91 mg calcium.
½ Tbsp. olive oil
½ small onion, diced
1 tsp. minced garlic (can use garlic scapes)
1 cup uncooked quinoa, rinsed
½ cup cooked lentils
1 cup chopped fresh mushrooms
2 cups vegetable broth
3 cups chopped Swiss chard greens
6-ounce bag dried cranberries
½ cup poppy seed dressing
Directions: Heat the oil in a large pot over medium heat. Stir in onion and garlic; sauté 5 minutes or until the onion is tender. Mix in quinoa, lentils, mushrooms and broth. Cover and simmer 20 minutes; remove from heat. Gently mix chard into the pot; cover and let sit 5 minutes or until chard is wilted. Stir in cranberries and dressing; chill at least one hour to allow flavors to blend.
Makes about 5 cups. Per ½ -cup serving: 170 calories, 5 g fat, 3 g protein, 28 g carbohydrate,
3 g fiber, 230 mg sodium
What is quinoa??
Quinoa is a great rice or grain alternative. It cooks faster than rice, and provides all 9 essential amino acids, making it a complete protein. Quinoa is actually a seed, native to South America. It tastes great and can be found boxed in many grocery stores, or available in bulk from food co-ops. The most common quinoa variety is tan in color, but red quinoa is also available.
1 quart chicken or vegetable broth
1 medium peeled and diced potato
2 garlic cloves
2 sliced scallions or 1/4 cup chopped onion
3 cups mixed chopped greens (such as kale, swiss chard, spinach)
Directions: Boil broth and add all ingredients. Simmer until potatoes are tender, 5– 10 minutes. Blend until smooth and season to taste. Top with shaved parmesan cheese.
This is a great recipe base to experiment with. Try adding cooked carrots, fresh ginger, cooked kohlrabi, spices, etc..
from CSA member, Melanie
1 bunch swiss chard, with stems
1 cup milk
1 tablespoon olive oil or butter
salt and pepper to taste
1/2 cup of grated cheese, any kind I usually use feta
1/4 cup of crumbled bacon
prepared pie crust (optional)
Heat oven to 375°F. Rinse chard and strip leaves and stem. Set the leaves aside and don’t dry the leaves you will want a little water on them for steaming. Chop the ribs and stems into small pieces. Dice a medium onion. Heat oil in skillet and cook onion and stems in oil for 5 minutes, stirring occasionally. Slice the leaves into strips and add leaves to pan with whatever water remains on the leaves. Cook over medium heat until chard leaves wilt completely, about 5 minutes. Add a tablespoon or two of water, if pan goes dry. While chard cooks, mix together milk, egg, salt and pepper. Put wilted chard into oiled dish. or put wilted
chard mix over a uncooked prepared pie crust. Pour the egg mixture over, pressing chard down into the eggs. Spread grated cheese on top. Bake until the center is set, about 20 to 30 minutes. Feel free to add other veggies to the pie, such as tomatoes, garlic, summer squash, broccoli.