Recipes

Greek-Style Green Bean Stew

A hearty vegetarian meal from the Mediterranean. Clean and dice 1 onion.  Trim and core 2 sweet peppers, then dice.  Saute onions and peppers in a heavy-bottom pot in 3 T. olive oil with a dash of hot pepper flakes until … Continue reading

Kale-a-Ponata

Caponata is a traditional Italian dish of (mostly) cooked vegetables.  Sometimes it is served as a sauce or relish and sometimes as a salad.  This version adds marinated kale and raw tomatoes to roasted eggplant and green beans.  The ingredients … Continue reading

Potato Salad with Roasted Green Beans and Feta

This recipe has a variety of tastes and textures:  A tangy dressing, sweetness from the peppers, crunch from the beans, a nice bite from arugula balanced by the salty feta…all grounded by the earthiness of the potatoes.  It sounds complicated … Continue reading

Grilled Peach Shortcake with Whipped Cream

This is a nice way to celebrate the end of Peach season. The peaches are great just with the whipped cream but the shortcake sends them over the top. This recipe makes 4 shortcake “sandwiches”; if you want to serve … Continue reading

South Indian Curry with Potatoes and Cucumbers (Olan)

The cucumbers in this recipe get cooked briefly; if you don’t like that idea just add them raw at the end. Also this dish is traditionally made spicy with fresh green chiles. Rinse 1/4 C. red lentils in a colander … Continue reading

Blistered Shishitos & Corn with Creamy Pesto

Mince 1 large or 2 small cloves of garlic finely then combine in a food processor with 3 T. toasted pinenuts or walnuts, 3 T. olive oil, and 1/2 t. salt.  Puree until smooth. Remove the leaves from 1 bunch … Continue reading

Zucchini, Corn & Potato Fritters

This recipe just uses a little egg and flour to hold together the vegetables for frying. Finely mince onion to make 3 T. Grate 2 zucchini and 2 medium or 3 small potatoes.  Place in a colander with the onions … Continue reading

Oven-Roasted Tomato Sauce

You can also do this on the grill. Slice 1 lb. of Roma tomatoes lengthwise. Mince 4 cloves of garlic. Remove leaves from 1 bunch of basil to make 1 C., then chop roughly. Pour 2 T. olive oil onto … Continue reading

Thai-Style Sweet Corn Salad

This style of salad is called “Larb” in Thai, and is often made with ground meat. But the key ingredients are finely sliced red onions, lime juice and fresh herbs.  Fish sauce is another key ingredient but you can substitute … Continue reading

Pesto: Two Ways

First you make the pesto, then you can use it to make either or both of these dishes. For the Pesto:  Pull the leaves off 1 bunch of Basil, wash them and then spin them dry. Place in a food … Continue reading

Grilled Zucchini Roll-ups

Grilled Zucchini Roll-Ups This is a quick-cooking appetizer that you can make in advance and serve while other stuff is cooking. In another bowl, combine 4 oz. goat cheese with 1 small clove of minced garlic and a tablespoon of … Continue reading

Roasted Corn, Green Bean and Beet Tacos with Chipotle Sauce

Making healthy, veggie-based tacos at home is easy and fast.  You can feed lots of people, or have leftovers for several meals if you’re just making them for yourself.  You can also make this dish on the stove. Thinly slice … Continue reading

Stir-Fried Green Bean and Potato Salad

Stir-Fried Green Bean and Potato Salad  Not your standard potato salad.   Bring a pot of salted water to boil. Wash 1 lb. of new potatoes carefully, then drop into water.  Cook until just tender, then cool in cold water. … Continue reading

Zucchini-Sweet Potato Lasagne

Thinly sliced vegetables sub for noodles in this recipe.   Thinly slice onions to make 2 C.  Saute in 2 T. olive oil with 1 t. mincedfresh herbs (majoram, thyme and/or rosemary) until soft and beginning to brown.  Transfer the … Continue reading

Green Bean Caesar

 Garlickly green beans put this romaine lettuce salad over the top.     Make a dressing with 2 minced anchovy filets (optional), 1 egg yolk, 1 t. Dijon mustard, 3 T. olive oil and 2 T. lemon juice.  If you … Continue reading

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

CLICK HERE FOR MEMBER NEWS

A Nation United…by Drought

Everybody knows that California is experiencing a drought and that agriculture is having a major impact on groundwater.  But these are not just issues just affecting our state. If you’ve ever flown across the Great Plains and looked out the … Continue reading

The Green Leaves of Autumn

Fall Equinox is just a week away, and in others parts of the U.S. it is primarily characterized by trees turning bright red, orange and yellow.  At Terra Firma it means fields of leafy greens taking the place of summer crops … Continue reading

Delicata Fajitas

A tasty vegan version of the classic dish. Cut 2-3 delicata squash in half lengthwise.  Scoop out the seeds and pulp, and discard.  Place the squash cut side down and cut into 1/2 inch thick half rounds. In bowl, toss … Continue reading