This recipe was submitted by our CSA member Kris Whitmer.
Ingredients 3 medium green peppers 1/4 c. chopped onion 2 T. butter or olive oil 1.2 c. cooked baby limas or cubed zucchinis 1 c. corn (fresh cut or frozen) 1 pound canned tomatoes—drained and chopped or 1 lb fresh tomatoes seeded and chopped 1/4 salt Dash of pepper 1/2 c. softened bread crumbs 1 T. melted butter Preparation Remove tops and seeds from peppers. Cut in half lengthwise. Cook either in boiling salted water for 5 minutes or place in a covered bowl and microwave for 2 minutes. Drain. Cook onions in 2 T. butter or oil or microwave until tender, not brown. Add limas or zucchini, corn, and tomatoes. Mix well and stuff peppers with mixture Season the pepper shells with salt and pepper. Combine bread crumbs with melted butter and sprinkle over stuffed peppers. Bakes at 350F for 30 minutes. If you'd like, you can add grated cheese on top during the last 5 minutes.
0 Comments
This recipe is very good and easy to make. Remember, you can use any vegetables you want!
Ingredients 1 bunch of greens (kale, swiss chard, spinach, mustard, or mchicha) 1 bunch of shallots (or one onion) 1 c. of snow peas or ½ c. of shelled peas 1 or 2 cloves of garlic 1 T. olive oil 1 T. butter 4 c. of chicken or soup broth (tips: use a ready made paste called “Better than Bullion.” It really is, and better than canned broth!) 1 c. of Arborio rice 3 T. white wine ¼ c. grated parmesan cheese Salt and pepper Preparation 1. Steam your greens until wilted and peas until bright green. Drain and chop small. 2. In a large pot, heat olive oil and butter together and brown your shallots or onions and garlic. Add the rice and stir until covered with oil. 3. Cook for a few minutes while stirring and add the wine. Meanwhile, heat the broth in a separate saucepan. 4. Add one cup of the broth and simmer until almost all of the liquid is absorbed. Continue to add broth a little at a time until it is used up. The rice will become creamy and you will have to stir a lot toward the end. It should take about 20 minutes. 5. When the broth has all been soaked up, add the cooked greens, peas, or other veggies, cheese, salt and pepper, and heat through. Enjoy with wine, crusty bread, and salad, delicious! You can pretty much use any vegetable combination you want.
Yields: 4 servings Ingredients 1 large clove garlic, minced 1 T. ginger root, minced 1/8—1/4 crushed hot chilies 1 1/2 cups sugar snap peas, cut into 1 inch pieces 1 1/2 cups snow peas, cut in 1 inch pieces 1 cup peas 1 t. soy sauce 1 T. sesame seed oil Sesame seeds Preparation Heat 1 T. oil in large frying pan over med-high heat. Add garlic, ginger and hot chilies and stir-fry for 1 minute. Add the sugar snap peas and the snow peas to the pan. Cook until tender, about 3 minutes. Add the shelled peas and cook for 2 minutes. Then remove from heat. Stir in the soy sauce and the sesame seed oil. Sprinkle toasted sesame seeds, salt and pepper. Serve Immediately. I found this vegan Zanzibarian dish on explorepartsunknown.com! According to the recipe author, the last 10 minutes of cooking are crucial to forming the bold flavors so be sure to let it cook the full time.
Serves 4-6 Ingredients 3 tablespoons vegetable oil 2 medium red onions, minced 2 plum tomatoes, cored and minced ½ to 1 serrano chili, seeded and minced 2 lbs mchicha 1 ½ teaspoons ground cumin 1 ½ teaspoons kosher salt ½ cup coconut-milk powder ⅓ cup warm water Preparation Heat the oil in a medium saucepan or pot over medium heat; saute the onions until they begin to soften, 5 to 7 minutes. Add the tomatoes and chili and cook, stirring occasionally, 3 minutes. Stir in ⅓ cup water, spinach, cumin, and salt, and bring to a simmer. Decrease the heat to low and cook, covered, until the tomatoes and onions are completely soft and the spinach is extra tender, 20 to 25 minutes. In a small bowl, dissolve the coconut-milk powder in the warm water. Stir the coconut-milk mixture into the spinach and continue cooking, covered, on low heat until slightly thickened, about 10 minutes. Courtesy of “The Food of Oman” (Andrews McMeel, 2015). This recipe was contributed by Ama Opare from foodforthesoul.
Total time: 30 minutes Yields: 2-4 servings Ingredients 1-2 lbs. spinach or mchicha 2 T. peanut butter 2 medium tomatoes 1 medium red onion 2-3 t. curry powder 1 cup coconut milk 1 t. salt ground black pepper Preparation 1. In a small bowl whisk the peanut butter and coconut milk until smooth 2. Chop the tomatoes and onions 3. Rough chop the spinach 4. Heat your skillet 5. Add onions, tomatoes, salt and curry powder 6. Cook, stirring often until onions are soft 7. Add the spinach and cook until soft but not mushy 8. Add the coconut, peanut butter mixture and stir to mix well 9. Continue to cook stirring often until heated through 10. Serve with freshly ground pepper This recipe comes from our growers themselves! This is a recipe they use on a regular basis.
Serves 3-4 Ingredients 1 cup finely chopped onion 1 cup coconut milk 1 T. finely chopped fresh chili pepper 1 bunch mchicha, washed and trimmed 1 t. salt (or to taste) 2 T. butter 1/2 cup unsalted dry roasted peanuts, ground Preparation 1. Place mchicha and salt in a heavy 4-5 quart casserole, cover tightly and cook over medium heat until tender, about 10 minutes. 2. Drain mchicha, squeezing it completely dry a handful at a time. Chop coarsely and set aside. 3. Melt butter in a large, heavy skillet over moderate heat. Add onions and chilies and cook, stirring frequently, until soft but not brown, about 5 minutes. Stir in coconut milk and peanuts and bring to a simmer over moderate heat. 4. Reduce heat to its lowest point. Cook uncovered, stirring frequently, 2-3 minutes. Add spinach and cook until heated through, 4-5 minutes more. One of the classic popular uses for leeks. This recipe is a mix of Sarah Barsness’s recipe from her own homemade cookbook and the way Global Garden's program coordinator, Katie, usually make it. Katie prefers not to use bacon and added kale….so besides the leeks and potatoes, consider everything else a general suggestion.
Ingredients 4 medium potatoes (Any kind but the blue ones, as your soup would turn out gray. Russets are the best.) 1/4 c. butter (or substitute olive oil) 2 1/2 c. sliced leeks (2-4 depending on the size of them) 2 medium cloves garlic Salt and pepper 3-4 c. chicken broth or water or veggie broth 1 small bunch Kale (1/2 of what we gave you….to taste. Too much might make your soup a little green) 4 thick slices bacon (suggested by Sarah) 1/2 c. milk 1/2 c. sour cream (or more milk if you want a healthier version) 1 c. grated sharp cheddar cheese 2 T. thinly sliced scallions or chives (optional) Preparation 1. Melt the butter in a soup pot over medium heat. Add the leeks and garlic and sauté until soft, about 10 minutes. 2. Add the water or broth and chopped potatoes, boil until tender. (Some recipes suggest baking or microwaving the potatoes first, but that seems like more…Either will work). 3. When the potatoes are almost done, stir in chopped kale and simmer until soft. If adding bacon, brown in a separate skillet. 4. Puree potato mixture in blender until it’s as smooth as you want it. 5. Stir in milk, sour cream, cheddar, and bacon. Garnish with a little cheddar, sour cream or chives. This is another one of our previous VISTA, Morgane’s, French recipes. It’s easy and can be served on its own, but also with rice or pasta.
Serves 4 Ingredients 1 pounds leeks 2 T. of mustard (preferably Dijon mustard, but that’s because I’m French!) 4 T. of heavy whipped cream 1 lemon 2 chicken breasts Olive Oil Salt and pepper to taste Preparation 1. Cut the leeks into think slices and sauté them with some olive oil at low temp, cover and cook for 20 min, until soft. 2. Add the mustard, heavy cream, squeezed lemon, and stir. 3. Keeping the low temp, add the diced chicken, cover and cook for another 20 min. I like to serve this with rice, but it also goes well with pasta! This super quick and easy recipe comes from A Veggie Venture Blog and was submitted by our VISTA Volunteer Erica Bondy.
Serves 3-4 Ingredients 1 generous pound total of beets, carrot and kohlrabi, trimmed 1 tablespoon olive oil 1 tablespoon honey Zest and juice of a lemon Fresh dill, chopped Few drops of Tabasco Preparation Grate the beet. (There's no need to peel, the grater will just push the skins back.) Grate or thinly chop the carrot. (There's no need to peel.) Slice off the thick skin of the kohlrabi with a knife, then grate or chop using a mandolin or else julienne as well. Toss with the remaining ingredients. This recipe is from the food blog Cookooree and was submitted by Jessica Glaspey.
Yields: 2 servings Ingredients 2-3 kohlrabis 2 teaspoons white wine vinegar 1-1/2 teaspoons olive oil 1 Tablespoon olive oil 1/2 onion, small dice 1 pound ground beef 2 teaspoon tomato paste 1-1/2 teaspoon dried parsley (1 Tablespoon if fresh) 1 teaspoon ground cumin 1/2 teaspoon sweet paprika salt and pepper to taste kimchee (optional) Preparation Cut stems from kohlrabi. Select "nice" leaves (for the wrap) and remove stems (discard). Blanch leaves and set aside. Remove stems from remaining leaves and roughly chop. Peel each kohlrabi bulb then grate. Make sure you peel this enough to remover the tough exterior. Otherwise, you slaw will have woody bits in it. Whisk together vinegar and oil then drizzle over grated kohlrabi. Salt and pepper to taste. Set aside. Add a oil to frying pan. When hot, add onions and sauté until soft. Then add meat and spices. Cook until most of the pink is gone then add greens. Cook for a couple more minutes then remove from heat. To assemble, scoop some meat and slaw onto a leaf. Wrap and eat. If desired, add some kimchee. |
Details
Welcome food enthusiasts!The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our CSA and the farmers markets. Happy eating! Categories |