Recipes

I’m guessing not too many of you are having trouble using all the fruit in your boxes, but I like to put a few fruit dessert recipes in the newsletter each season.  This one is really fast to make and … Continue reading →

I know there are plenty of you who LOVE kale, but this recipe is for those of you who don’t.  Or for your kids.  Combined with raw carrots and snap peas, this is a healthy snack.  If you are a … Continue reading →

Recipe:  Summer Squash Salad with Beets This recipe uses ALL of the beets — leaves and roots.  If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier … Continue reading →

Cilantro is most often used raw in salads or salsa, or added to dishes after they are done cooking.  But in Indian cuisine it is often cooked with spices to make a curry sauce as in this recipe. In a … Continue reading →

There’s only one thing you can do to make slow-cooked spring onions taste better than they already do: cook them with butter.  In this recipe it completely transforms a seemingly mundane vegetable side dish.  You can also make this recipe … Continue reading →

Not really a pilaf, you cook the vegetables and the grain separately and combine them just before serving. Coat 1 large or two small baking sheets lightly with olive oil. Trim 1 bunch of asparagus and cut into half-inch pieces. … Continue reading →

This is a type of Thai curry with hints of Indian or Middle Eastern flavors.  It works nicely with the box ingredients this week.  Massaman curry paste is available where other Thai ingredients are sold, or you could try to … Continue reading →

With two bunches of asparagus in your box (M&L) this week, why not make a raw asparagus salad with one of them?  You can substitute shaved carrots for the fennel. Cut the stems and tough base off 1 head of … Continue reading →

This is a modified version of a traditional Greek vegetarian casserole called “Spinaki me Sparaggia Orgraten” . Soak 1/2 lb. spinach in water, drain, and spin dry.  Chop the leaves roughly. Rinse 1 bunch of asparagus, snap the stems, and cut … Continue reading →

I always liked asparagus.  It wasn’t until the first time I had it grilled that I started to love it.  Roasting it achieves a similar end — the spears are caramelized but keep some of their crunchy texture. Trim one … Continue reading →