Recipes

Do-it-Yourself Salad Dressings

I have never understood store-bought salad dressing.  Making salad dressing is one of the easiest things you can do in the kitchen, plus you will almost certainly use better ingredients than even the “natural” and organic dressing brands.  Who has … Continue reading

Potato and Pea Korma

 Peas and potatoes are often found together in Indian food, from pakoras to curries.  This is a delicious vegan curry with a few unusual ingredients.  There are a dozen different spices in this particular curry, leaving one or two out … Continue reading

Chimichurri Sauce

Part pesto, part salsa, part salad dressing.  Chimichurri is a mainstay of Argentinian and Chilean cuisine, served with meat, vegetables and things like empanadas.  It can be made with either cilantro or parsley or both, but this version uses the … Continue reading

Pea and Leek Empanadas

This recipe is not quick to prepare, but it is very easy and the empanadas can be eaten the next day or refrigerated after assembling and baked “to order”.  You can also add cheese or any other ingredient you like … Continue reading

Crispy Polenta Patties Two Ways

Recipe:  Crispy Polenta Patties Two Ways Two ways to turn a pile of vegetables into a solid meal.  The polenta can be made in advance and used later:  this recipe should make enough for two meals.   Bring 5 C. … Continue reading

South Asian Salad Rolls

This is fun recipe for a party or family dinner.  People can make their own rolls, adding whichever ingredients they like.   Crumble 12 oz. of firm tofu and marinate with 1 t. sesame oil and 1 T. soy sauce. … Continue reading

Sweet Potato-Kale-Quinoa Fritters

I took this recipe straight from “Yesmoreplease.com“.  You can also make these into larger patties and serve them as “burgers”.  They could also be made in a vegan version using an egg substitute.e Cook 1 C. of quinoa according to … Continue reading

Asparagus and Green Garlic with Eggs and Polenta

I know it sounds like a shopping list rather than a recipe, but here it is, a simple but elegant way to work asparagus into your next breakfast or brunch.  It makes a healthy filling dinner too. Cook 1/2 C. … Continue reading

Ghanian Spinach Stew

Another cooked greens recipe this week comes straight out of the New York Times.  This is a very unique dish from African that turns leafy greens into a filling stew.  You can use a combination of spinach, kale and/or collards. … Continue reading

Tuscan Greens ‘n Beans

Recipe:  Tuscan Sauteed Greens with Cannellini Beans This is a quick and simple way to turn greens into a filling yet healthy meal. You can cook your own beans or buy canned. Soak 1 C. cannellini or other white bean … Continue reading

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The Kings of Spring

I hope you have been enjoying your Terra Firma strawberries in your boxes; emails, Facebook comments and other sources seem to indicate that you are. Strawberries and tomatoes are the “Alpha” crops, the royalty at our farm:  strawberries are the … Continue reading

Saving Water the Old Fashioned Way

New technology offer lots of opportunities to conserve water, and it gets lots of coverage in the news.  Last week on NPR I heard that San Francisco recently passed an ordinance requiring new large apartment buildings to install plumbing that … Continue reading

Deserts & Droughts

Last week at a press conference declaring a drought emergency, Governor Jerry Brown used the word “desert” to describe our state. Dictionary.com defines a “desert” as follows:  “a region so arid because of so little rainfall that it supports only … Continue reading