Recipes

Seared Veggie Salad with Semi-Churri

 Another garlicky recipe this week, but this time the squash is lightly cooked.  The dressing here is a simplified chimichurri. Cut a head of fresh garlic in half.  Remove any tough skin from one half, then chop it. Wash 1 … Continue reading

Garlic-cured Beets and Squash

I recently picked up a mandoline slicer.  It’s like a high-tech cheese grater that allows you cut paper thin slices of many different vegetables, greatly expanding how you can use them in salads and other dishes.   Vegetables cured this … Continue reading

Pickled Asparagus with Garlic

With the season ending soon, why not try to preserve some asparagus for later? Trim the ends of 1 bunch of asparagus.  Cut the spears in half lengthwise. Fill a large pan with water just deep enough to cover the … Continue reading

Pasta with Peas, Spring Onions and Lemon Zest

This is a light spring pasta dish. Finely slice 1-2 spring onions (white and green parts) to make 2 C.   Wash and chop cilantro to make 1/2 C.   Use a mandolin or vegetable peeler to shave 3 spears … Continue reading

Buckwheat Crepes with Asparagus

Adapted from a recipe by David Tanis in the New York Times. To make the crepes:  whisk together 2 C. buckwheat flour, 1 1/2 C. white flour, 2 eggs, 1 1/2 t. salt and 2 1/2 C. buttermilk.  Refrigerate the … Continue reading

Spring Egg Salad with Green Garlic Aioli 

Hard boil 4 eggs: Place in a pan or pot with cold water to cover.  Bring them to a hard boil, then shut off the heat.  Allow to sit for 10 minutes, then cool in ice-water. Make the Aoili: Finely … Continue reading

Grilled Asparagus, Arugula and Grapefruit Salad

Grilling asparagus over a fire gives it a unique flavor: smokey, juicy and sweet. Make a simple vinagrette with 3 T. olive oil, 4 T. lemon juice and salt and pepper to taste. Finely mince the white part of 1 … Continue reading

Scalloped Potatoes with Asparagus & Leeks

A filling vegetarian dish that can be a main course or a side dish. Soak, drain and trim 1 bunch of asparagus. Heat water in a pot for steaming. Slice 1 lb. of potatoes as thinly as possible crosswise.  Place … Continue reading

Roasted Asparagus and Garbanzos

A vegan recipe for spring. Pre-heat the oven to 425 degrees Soak 1 bunch of asparagus, then drain it.  Trim the bottoms off, then cut the spears into 1 inch pieces.  Toss with salt, pepper and 1 T. olive oil. … Continue reading

Cheesy Grits with Asparagus, Fennel and Mushrooms

You can also make this recipe with polenta, but it will of course have a completely different texture. Trim the greens from 2-3 fennel bulbs and cut them into large pieces.  Reserve the bulbs.   Bring 5 3/4 C. water to … Continue reading

Pad Thai with Asparagus and Green Garlic

I can’t take credit for this recipe; it’s from Saveur with a few minor adaptions.  But I’m having a busy day and it is an easy and delicious spin on the quintessential Thai street food. Cover 8 oz. thin flat … Continue reading

Butternut-Couscous Salad with Chimichurri

Chimichurri is an Argentinean green salsa.  This one uses fresh onions in addition to garlic and so also resembles Chilean “Pebre” sauce. Pre-heat the oven to 400 degrees.  Peel 1 butternut squash then cut in half lengthwise and remove the … Continue reading

Ukrainian Beet-Cabbage Soup

This is a classic vegetarian version of Borscht, filling and nutritious. Soak 1 C. cannellini or other white beans overnight.  Drain and cover with water.  Add 2 t. salt and bring to a boil, then simmer until just tender.   … Continue reading

Broccoli Stem Fresh Pickles

Broccoli Stem Fresh Pickles These are easy to make pickles with all the crunch and spice of good cucumber pickles.  They should be eaten within a day of preparing them or they will lose their color. Trim the tough bases … Continue reading

Blue Hubbard Pudding

This an ole-timey recipe with just a few ingredients, perfect for a chilly night. Use a sharp, heavy knife to carefully cut the squash in half.  Place the cut sides down on a cookie sheet and bake until soft and … Continue reading

Colombian Sweet Potato-Cabbage Stew

This recipe uses a vegetarian coconut milk base like a Thai curry but with a few different flavorings. Heat 3 T. olive oil in a large skillet and add 1/4 t. hot pepper flakes and 1 C. finely chopped Spring Onion.  When … Continue reading

Warm Kale and Potato Salad with White Beans

This warm and filling salad is a riff on a classic Portuguese soup featuring most of the same ingredients. Soak 1 C. cannellini or other white beans for 4 hours or overnight.  Add 1 smashed clove of garlic, 2 T. … Continue reading

Butternut Dip with Tahini

Winter squash subs for eggplant in this seasonal alternative to Babaganoush.  This recipe is also a good way to use leftover cooked butternut that you may have leftover after making a pie or soup.  You can also substitute half the … Continue reading

Garbanzos with Leeks and Lemon

Soak 1 C. dried garbanzo beans overnight.  Drain and rinse, then cover with fresh water.  Add 1/2 t. salt and bring to a boil, then cook until just tender.  (Or use canned garbanzos). Trim and clean 2-3 leeks.  Slice them … Continue reading

Spring Onion-Potato Cakes

It’s Chanukah this week and Potato Latkes are a traditional part of the celebration.  These are not technically Latkes, as they are made with cooked mashed potatoes instead of raw grated ones.  This recipe comes from Smitten Kitchen. Boil 2 … Continue reading

Garlicky Kale Mashed-Potatoes

This recipe flavors both the potatoes and the kale with garlic.  If you don’t tell people the green specks in the mashed spuds are kale, they may just think they are chives. Place 2 lbs. potatoes in a pot with … Continue reading

Vegetable Manchow Soup

Soup Weather is back! This is a deliciously simple Indonesian/Chinese vegetarian soup.Peel and mince 6 cloves of garlic (or 3 cloves of garlic and 1 leek). Finely minced fresh ginger to make 2 T. Separate the leaves of 1 head of baby … Continue reading

Arugula Salad with Fall Confetti

Trim the tops off 1 head of fennel.  Using a paring knife, trim the root at the bottom of the bulb.  Cut the bulb in half from top to bottom and place it cut-side down on a cutting board.  Using … Continue reading

Leek-Mushroom Risotto

Mushrooms provide the extra liquid to keep the leeks soft while caramelizing them. Heat 8 or more cups of water or broth in a pot and keep it simmering.  You will also need a second, heavy-bottomed pot. Slice portabello or … Continue reading

Red Kuri Soup with Spinach and White Beans

If using a large Red Kuri, you will have leftover squash that you can use to make a pie or other dish.  Alternately, you can save one half of the squash uncooked for use later, but make sure to store … Continue reading

Thai Curry with Homemade Green Curry Paste

Sure, Green Curry paste is easy to buy in the store, but this one has more “local” ingredients and can be made vegan.  It also happens to be a perfect use for the two bunches of fresh herbs in your … Continue reading

Arugula Salad with Persimmons and Sauteed Peppers

Peppery arugula combines nicely with sweet fruits and vegetables, but remember to balance it all with a strong salty or tangy flavor or the sugars will make the greens taste even more bitter.   Remove the cores of 2-3 sweet … Continue reading

Sri Lankan Style Green Bean Curry with Potatoes

Green Beans are used in cuisines around the world.  They are an accidental vegetable, traditionally resulting when people harvested immature bean pods from their dry bean fields.  Almost every type of bean grown in the world can be harvested this … Continue reading

Fasolakia 

A traditional Greek recipe for green beans and other items in the box today adapted by subscriber Athena R.  Trim 1/2 lb. green beans and cut in half. Finely slice onions to make 1 1/2 C.  Mince 2 cloves of … Continue reading

Fall Fajitas

This is a filling and delicious vegan dish. Slice 2 Delicata Squash lengthwise.  Remove the seeds and pulp, then slice the squash into half rounds about half an inch thick. In a large bowl, whisk together 2 T. olive oil, … Continue reading

Potato-Tomato-Pepper Grajine

It’s not really a gratin. And it’s not a Moroccan Tajine but it is spiced like one. Potatoes, tomatoes and peppers are all related and their textures and flavors blend together beautifully here. Mince 6 cloves of garlic and toss … Continue reading

Carrot-Zucchini Summer Slaw

Lots of crisp summer veggies in this crunchy salad, which can also be a sandwich filling or topping. Remove the core and seeds from 2-3 sweet peppers. Trim the ends off 2 zucchini and 4 carrots. Dice 1 tomato and … Continue reading

Couscous with Corn,Sweet Pepper and Basil

Basil is usually added raw to salads but in this one it is cooked with the peppers as it would be in a Thai dish. Remove the core and seeds from 2-3 sweet peppers, then chop.  You want around 2 … Continue reading

Indian-Spiced Corn Soup with Yogurt

This recipe is straight out of the New York Times, which has a special feature this week featuring sweet corn recipes. Heat 4 T. butter in a heavy pot.  Dice 1 onion and add the pot, cooking over low heat … Continue reading

Peach Creme Brulee with Figs

 Grilled Peaches and Figs brushed with honey and served with fresh cream are a really easy and delicious summer treat.  But if you are looking for a little more challenging and unique dessert try this.  The figs are cooked into the … Continue reading

Basil Chimichurri Salad

 Chimichurri sauce is often made with parsley and/or cilantro, but it can also be made with basil.  This is a salad of raw and cooked veggies that uses it as dressing. Remove the leaves from 1 bunch of Basil, then … Continue reading

Panzanella

 The traditional Italian fresh tomato salad made with toasted day-old bread.  Salting the tomatoes brings out their juices and the bread soaks it up without getting soggy. Cut 2 large or 3 smaller tomatoes into large dice.  Place in a bowl … Continue reading

Apricot-Basil Stir-fry

  Make your own spice pasteat home using summer fruit.  Add tofu or other protein supplement for a more filling meal. Remove the pits from 3 apricots and chop.  Remove the leaves from 1 bunch of basil, wash and dry. Place … Continue reading

Summer Fruit- Ricotta Tart

 This is a tart that you bake ahead of time and then serve topped with fresh fruit. In a medium-sized Pyrex or other ovenproof bowl, combine 3 oz. butter, 1 T. vegetable oil, 3 T. water, 1 T. sugar, and … Continue reading

Summer Salad with Tomato “Chutney

Summer Salad with Tomato “Chutney”  I fully understand that most of you are just going to eat your first tomatoes, corn and green beans in a simple manner to enjoy them.  But for those who feel like trying something new, … Continue reading

New Potatoes with Garlic Rosemary Pesto

  In this recipe the tender potatoes are boiled and combined with crispy raw summer squash and a makeshift pesto. Bring water to a boil.  Add salt and 1 lb. new potatoes.  Boil for 10-15 minutes.  When the spuds are … Continue reading

Yakisoba with Spring Veggies

A Japanese-Style stir-fried noodle dish.  This dish is fantastic even without the classic Tonkatsu sauce, but if you’re looking for authentic Yakisoba flavor you might want to buy it.  Either way you will need worchestershire sauce, which I believe is … Continue reading

Marinated Raw Kale & Summer Squash

 You can eat this as a salad by itself, toss with lettuce to make a bigger salad, or use it as a sandwich topping. Remove the stems from 1 bunch of kale.  Rinse the leaves, then spin them dry and … Continue reading

Sweet Potato-Summer Squash Torte

 This recipe is adapted from Smitten Kitchen. Wash 2 lbs. of sweet potatoes and cut into thin rounds, 1/8″ thick. Thinly slice 2-3 summer squash the same way.  You want about half as much squash as sweet potato. Slice 2-3 … Continue reading

Vietnamese-Style Lettuce Rolls

Vietnamese-Style Lettuce Rolls  You can make this with raw beets but I prefer to roast them first. Scrub 2-3 beets and cut into half-inch thick slices.  Arrange them on a single layer on a cookie sheet, then drizzle with sesame … Continue reading

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

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The Many Winds of May

We have many flavors of wind on the west side of the Sacramento Valley.  Some are large-scale phenomena that affect the entire region while others are more localized.  Each one of them has a profound affect on the climate here … Continue reading

Crooked Branches

There is an old Spanish proverb that is used in reference to both childrearing and training of trees and vines:  “El palo que nace chueco jamas se endereza” (A crooked branch will never straighten). If you travel to a region … Continue reading

Mayday! Mayday! (Peaches)

No, that’s not a typo or a mistake on the CSA box list for this week: peaches are in your boxes today.  I actually picked the first one on Saturday, the last day of April. When we planted our first … Continue reading