Recipes

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

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

Carrot & Spring Onion Bhajis

These little fried Indian dumplings are made with chickpea (gram) flour instead of wheat — gluten free and a good source of protein. Grate 3 large or 4 smaller carrots and sprinkle generously with salt.  Place in a colander and … Continue reading

Terra Firma Sushi Rolls

Vegetarian Sushi almost always uses the same vegetables:  cucumbers, avocado and sometimes carrots.  Why not lightly cooked beets?  They are pretty and tasty, and the combination with ginger and horseradish harkens back to Eastern European cooking where they have played … Continue reading

Roasted Romanesco with Curry Sauce

Roasted Romanesco with Curry Sauce Broccoli can be hard to cook in a curry without ending up over- or undercooked.  This recipe cooks the vegetable separately, then combines with a curry sauce. Separate 1 lb. of Romanesco broccoli or regular … Continue reading

Butternut Enchiladas

This recipe skips the rolling and just layers butternut slices and corn tortillas.  The kale is optional.  The best way to peel a butternut squash is with a right-angle vegetable peeler.  You can adjust the ratio of hot to milder … Continue reading

Savoy Cabbage-Lentil Salad with Walnuts

This is a hearty winter salad that you can make a meal out of if you like. The soft lentils contrast nicely with the crunchy vegetables. Rinse 1/2 C. of french lentils then cook in salted water until they are … Continue reading

Bok Choy Kale Soup with Udon Noodles

It may not feel like January while the sun is shining, but when dinnertime rolls around it’s still soup weather.  You can add tofu or other protein sources to this recipe to make it even heartier. Clean and finely mince … Continue reading

Dino Kale Toast with Poached Eggs

Lacinato or “Dinosaur” Kale is the chewiest of all the kales we grow, and lends itself to cooking under intense heat to soften it up.  I personally do not like kale salads made with this variety as it doesn’t seem … Continue reading

Recipe:  Potato-Leek Gratin

  Baking leeks under other vegetables this way tranforms them into a molten mass of goodness.  Serve this dish at a holiday party and watch people devour it.  Or just have it for dinner yourself with a big salad. Cut … Continue reading

Spicy Roasted Carrots and Gold Beets

Carrots and beets are difficult to cook in a frying pan.  In the oven, they are super easy.  This recipe is like a dry curry, but roasted instead of sauteed.  There are two serving alternatives outlined below. Scrub 6 carrots … Continue reading

Korean-style Spinach with Asian Pears and Roasted Broccoli.

Right now I am pretty much addicted to broccoli roasted with chili paste.  The hardest part about this recipe is not eating all the broccoli before you combine it with the other ingredients. Cut the florets off 1 lb. of … Continue reading

Afghan-Style Butternut with Yogurt Sauce

This filling, healthy vegetarian main course is always made with eggplant, but butternut fills in easily. Cut the long part of 1 butternut squash off and peel it with a vegetable peeler.  Cut into half inch thick rounds.  If the … Continue reading

Cabbage and Carrot Salad with Peanut Dressing

Soak one 4 ounce package of bean thread noodles in hot water to cover for 10 minutes or until soft.  Drain and rinse, then cut into smaller pieces. Cut the leaves off 1 leek, then slice it in half and … Continue reading

Acorn Squash Souffle Cups

Not nearly as complicated as a real souffle, this savory recipe comes together in minutes and then goes into the oven. Preheat the oven to 375. Cut 1 acorn squash in half and rub the insides with olive oil and … Continue reading

Fall Vegetable Nobu

This recipe combines raw and sauteed vegetables and ties them together with a delicious sauce.  You can eat it as a salad or serve over rice or soba noodles. In a bowl, mix together 1/2 C. soy sauce, the juice … Continue reading

Brocamole: Raw Broccoli-Basil Spread

We say goodbye to Basil this week.  It’s not often that we have basil in the same box as Broccoli.  While you could call this “Broccoli Pesto”, it is more like “broc-amole”, a healthy and delicious spread or dip for … Continue reading

Vegetarian Massaman Thai Curry

This dish is traditionally made with chicken and potatoes, but the particular flavors of the curry (peanuts and tangy citrus) also work great with sweet potatoes.  I always use store-bought curry paste when I make Thai food but I have … Continue reading

Peruvian-themed Bowls

“Bowls” are everywhere.  And you are probably already making them at home.  But if you’re not, here’s a guideline for spending one night in the kitchen and turning this week’s box into several days or nights worth of meals in … Continue reading

Acorn Squash Fajitas

Like Delicata squash, Acorn squash skin is edible when cooked this way.  It softens up but still gives a nice textural contrast to the creamy flesh.  Make sure to cut the squash slices thinly or they will take much longer … Continue reading

Eggplant Arugula Sandwiches

Recipe:  Eggplant Arugula Sandwiches Most eggplant sandwiches use large slices of cooked eggplant, which never really worked for me.  In this recipe you cube the cooked eggplant and toss it with tomatoes and roasted or raw peppers and then make … Continue reading

Grilled Delicata Squash with Sauteed Veggies

You can also cook the squash on a baking sheet in the oven at 400 degrees. Prepare or heat your bbq grill. Cut the stem off 1-2 Delicata squash and then cut half lengthwise.  Scoop out the seeds and pulp.  … Continue reading

Green Beans with Peppers and Pesto

This dish can be served warm or cold, and can serve either as a salad or a side dish. Bring a large pot of salted water to a boil. Remove the leaves from 1 bunch of basil and toss in … Continue reading

TFF Mole with Green Beans and Potatoes

Mexican Mole sauce is usually made with dried peppers but this thick and rich sauce uses fresh peppers instead. Peel and dice 1 medium or 2 small onions.  Core and dice 3-4 sweet red pepppers (or a combination of colors). … Continue reading

Roasted Eggplant Salad Thai Style

Roasting eggplant in the oven brings out its delicate flavor while giving it a more interesting texture than simply sauteing it. Cut 1 eggplant lengthwise in 1/2″ thick slices.  On a plate, mix together 1 T. soy sauce and 1 … Continue reading

Potato-Tomato Gratin

An amazingly delicious recipe from the first Greens cookbook that makes a great simple dinner when combined with a nice salad.  This recipe is almost as good if you omit the cheese. Roughly chop 1/2 C. of fresh rosemary or … Continue reading

Basque-Style Piperade

This is a traditional Basque cooked sauce that is commonly used to poach eggs in.  You can also serve it over pasta or  just dunk bread in it and eat with some nice soft cheese. Thinly slice 1 large or … Continue reading

Shishito-Tomato-Cucumber Salad

Mince 2 cloves of garlic and fresh ginger to make 2 T.  Marinate in 2 T. rice wine vinegar for 15 minutes. Cut 2 medium sized tomatoes into quarters, then cut the quarters into thick slices.  Toss in a bowl … Continue reading

Savory Sweet Corn Tart

You can also use puff pastry or your own tart dough recipe of course. For the tart dough: Place 1 stick of unsalted butter, 1 T. sugar, 1 T. vegetable oil, and a pinch of Kosher salt in an ovenproof … Continue reading

Garbanzo-summer Vegetable Dry Curry

A summer garbanzo recipe that isn’t hummus!  I find that an old-school crockpot is the best way to cook garbanzos perfectly.  You will probably have enough beans left to make a small batch of hummus too. Soak 1 C. dry … Continue reading

Borsczpacho

Cold soups from different parts of the globe come together in this wacky summer recipe, which involves very little cooking.  Serve cold or at room temperature. Cut 2-3 beets in quarters and boil or steam until tender.  Drain, rinse to … Continue reading

Tomato-Corn Thai Curry

Recipe:  Tomato-Corn Thai Curry Traditional red Thai curries get their color from chile paste.  This recipe uses tomatoes. Peel and thinly slice 1 onion.  Saute in 2 T. melted butter until soft. Dice tomatoes to make 2 C.  Add to … Continue reading

Roasted Green Bean Salad

Most bean salads have you parboil the beans first, for this one they are oven-roasted.  The biggest challenge with this recipe is not eating all the beans straight from the oven.  They are delicious that way, but taste even better … Continue reading

Sweet Corn Stir-fry with Soba noodles

Sweet Corn lends itself nicely to Asian flavors in this Succotash-goes-to-Shanghai recipe.  Soba nooodles are not gluten free, but have less gluten and carbs than wheat pasta.  You can also leave them out. Peel and dice 1 red onion.  Shuck … Continue reading

CLICK HERE FOR MEMBER NEWS

Happy News for Thanksgiving

Like July 4th, Thanksgiving is a big holiday in the produce business.  Everyone in the country is eating the same things, on exactly the same day.  Demand for those foods spikes for a single week.  Turkey growers manage this problem … Continue reading

A Sad Sweet (Potato) Saga

Some of you have likely noticed the absence of one item from the boxes in general this year:  Sweet Potatoes.  We plant sweet potatoes every spring and normally harvest the first roots in October.  This gives them just enough time … Continue reading

Thanksgiving Green Beans and other Holiday Myths

For many years, we tried to have fresh green beans in your boxes for Thanksgiving.  As I’ve mentioned a few times, the warm, sunny days and cool nights here in the fall are perfect for growing long, slim, and tender … Continue reading