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.
1 head cabbage (enough for 12 large leaves)
5 quarts boiling water
1 pound lean ground beef
1 cup cooked rice
1/4 cup chopped onion
1/2 cup finely chopped celery
2 eggs, well-beaten
1 tsp salt
1/4 tsp ground black pepper
8 oz canned tomato sauce
1/4 cup cider vinegar
1/2 cup firmly packed brown sugar
2 cups beer (or condensed beef broth)
Directions: Core cabbage and carefully remove large outer leaves; wash leaves. Place in a large bowl; pour boiling water over leaves to cover. Let stand 5 minutes or until leaves are flexible. In large bowl, combine ground beef, rice, onion, celery, eggs, salt, and pepper. Mix well. Drain leaves. Divide meat mixture evenly to make 12 balls, using about 1/4 cup meat mixture for each ball. Place 1 ball on each leaf. Wrap leaf tightly around meat enclosing it and fastening ends with toothpicks. In large skillet, combine tomato sauce, vinegar, brown sugar, and 1 1/2 cups beer; mix well. Place rolls in skillet. Cover; simmer
slowly about 1 hour, adding more beer as needed.
Yield: 6 servings.
3 small cucumbers, thinly sliced
3/4 cup onion, peeled and thinly sliced
Pinch of salt
1/3 cup cider vinegar
2 tsp sugar
1 tsp fresh garlic, minced
1/4 cup fresh dill, chopped
Directions: In a glass or stainless steel bowl, combine the sliced cucumbers and onions. Sprinkle with a large pinch of salt, mix well and let it all stand in a cool place for 10-15 minutes. Add the cider vinegar, 3-4 table spoons of water and chopped dill to the cucumber mix. Toss all ingredients together well and marinate them in the refrigerator for a few hours. Serve cool.
4 whitefish fillets, thawed if frozen
½ tsp salt (divided)
Freshly ground pepper
1 TBS olive oil
2 tsp butter or to taste
½ cup diced onions
1 carton (8 ounces) sliced button mushrooms
1/3 cup dry white wine
6 chard leaves, coarsely chopped
Directions: Heat oven to 375 degrees. Season the fish with ¼ tsp of the salt and pepper to taste. Heat the oil in a large skillet over medium- high heat; sear fish on both sides until lightly browned, about 3 minutes per side. Place in a lightly greased baking pan; bake until fish flakes through, about 9 minutes.
Meanwhile, melt the butter in the skillet over medium-high heat. Add the onions, mushrooms, remaining ¼ tsp salt and pepper to taste. Cook, stirring, until mushrooms soften slightly, 3-5 minutes. Add the wine; cook, stirring occasionally, letting mushrooms soak up the liquid (add additional wine if necessary), about 7 minutes. Stir in the chard; cook until chard has wilted, about 5 minutes longer. Place fish fillets on individual plates; top with chard mushroom mixture.
1 unbaked pastry shell (9 inches)
2 medium zucchini, peeled and shredded
2 medium yellow summer squash, peeled and shredded
2 medium carrots, shredded
1 medium onion, grated
2 tablespoons butter
3 eggs, beaten
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sour cream
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tsp chopped fresh parsley
Line unpricked pastry shell with a double thickness of heavy-duty foil. Make sure crust is floured to prevent foil from sticking to shell. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and parsley. Spoon vegetable mixture into crust; top with egg mixture.
Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Yield: 6-8 servings.
6-9 medium potatoes, chopped
4 carrots, thinly sliced
2 TBSP butter
1/4 cup onions, sliced
1 1/2 TBS fresh dill (chopped)
1/2 cup plain yogurt or sour cream
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded cheddar cheese (optional)
Directions: Boil potatoes and carrots together until soft. Drain, mash, and set aside. Melt butter in frying pan and lightly sauté onion and dill. Add to potatoes. Stir yogurt or sour cream into potatoes. Mix well and transfer to a greased 2 1/2 quart casserole dish. Sprinkle cheese on top and bake uncovered at 350 for 30 minutes. May be frozen before baking. If baking from frozen, bake 1 hour covered, then 20 minutes uncovered.
Asparagus to Zucchini
2 tablespoons butter or olive oil
3-4 cloves garlic, mashed
1/2 to 1 cup onion
2 1/2 to 3 pounds squash, halved, seeded, and
baked until soft
4 cups chicken stock or 2 bullion cubes dissolved
in 4 cups hot water
1 bay leaf
pinch of sugar
1/2 teaspoon or more curry powder
pinch of nutmeg
salt and pepper to taste
2 cups milk (low-fat or skim)
Directions: Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. Makes 6 servings.
1/2 pound wagon-wheel (or any short) pasta
1 1/2 cups fresh lima beans (can also use frozen)
1 TBS olive oil
1 cup onion, sliced thinly
2 TBS sour cream
1 TBS finely chopped fresh thyme (optional)
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 ounces creamy goat cheese
Directions: 1. Bring a large pot of salted water to a boil, then add the pasta.
2. After 5 minutes, add the lima beans.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onions and cook until browned, about 7 minutes.
4. When the pasta is ready, drain it with the beans (reserving 1/2 cup of the liquid), then return the pasta and beans to the pot along with the onion, sour cream, thyme, salt, pepper, goat cheese, and the reserved water. Toss together and serve. (makes 4 servings)
1 medium head cabbage, coarsely shredded
1 lb ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 can diced tomatoes (14 ½ oz.)
1 can tomato sauce (8 oz)
3 TBS tomato paste
1 ½ tsp oregano
½ tsp garlic powder
½ tsp pepper
¼ tsp salt
½ cup shredded mozzarella cheese
Directions: Steam cabbage 6-8 minutes, or boil in a few inches of water and drain. In a large non-stick skillet add beef, pepper, and onion, and cook over medium heat until no longer pink. Drain fat. Stir in tomatoes, and spices. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.Grease a 11x7x2” baking dish. Layer ½ cabbage, then layer ½ beef mixture, repeat. Top with shredded cheese and bake at 350 for 20 minutes.