1 lb. ground lamb
1 onion, diced
3 garlic cloves, minced
2 carrots, grated
2 sticks of celery, finely chopped
3 tomatoes, diced
1 cup red wine
½ cup golden raisins
1 TBSP smoked paprika
½ cup fresh parsley, chopped
2-3 cups cooked rice
6 large bell peppers, tops and seeds removed
Heat a large nonstick skillet over medium-high heat and add two tablespoons olive oil. Add the lamb and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, carrots, celery, garlic, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes.
Deglaze the pan with the red wine, stirring to get any brown bits off the bottom of the skillet. Add the chopped tomatoes and cook until most of the liquid has evaporated. Turn off the heat and add the parsley and cooked rice to the pot. Stir to combine.
Pour 1 cup of water or vegetable broth into an oven-safe baking dish for additional liquid to create a bed for the peppers to sit on. Fill each pepper up with the rice and lamb mixture.
Set in the baking dish and bake, uncovered, for 20-30 minutes.
1 head of celery, diced (if using store-bought, you may only need 4 stalks)
3-4 carrots, peeled and diced
1 onion, diced
3 cloves of garlic, minced
½ cup red wine
4 large tomatoes, diced
2 cups leftover shredded meat of choice
½ lb pasta (I love the wrinkly trumpets for holding the sauce)
Cook pasta according to the package and set aside. In a large pan, heat 4 TBSP olive oil over medium heat. Add celery, carrot, onion and cook until the onions start to look translucent, about ten minutes, then add garlic for another minute. Pour in red wine, and cook, stirring, until the wine has mostly absorbed into the veggies, and the smell of alcohol has disappeared. Add in chopped tomatoes, stir, and let simmer until most of the tomato water has evaporated and sauce has begun to thicken. Then add in your leftover meat (or meat substitute!) and cook until warmed through. At this point, add in your pasta, and toss with the sauce, until all the pasta is coated. Serve topped with parmesan cheese and fresh herbs!
3 slices applewood-smoked bacon
1/2 cup onions, divided
1/2 cup chopped celery
1 pound yellow summer squash, chopped
½ pound potatoes, cut into bite-sized pieces
3 TBSP flour
1 pound frozen corn kernels, thawed and divided
1 cup whole milk, divided
2 cups chicken or vegetable stock
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Shredded extra-sharp cheddar cheese (for serving)
Green onions, chopped (for serving)
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside. Add 1/2 cup onions, celery, potatoes and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Sprinkle with 3 TBSP flour and stir to coat all the veggies. Add salt, pepper, thyme, and stock and bring to a boil. Reduce heat and simmer while continuing to next step.
Set aside 1 cup of corn. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add pureed mixture and reserved 1 cup corn to pan. Bring back to a simmer, and cook 5 minutes or until thoroughly heated, stirring constantly. Ladle into bowls; top each serving with crumbled bacon, shredded cheese, and green onions.
Yield: 4-6 servings
Time: 20 minutes
1 bunch Tuscan kale, trimmed and finely shredded/sliced
2 stalks celery, thinly sliced
2 small-medium beets, peeled and cut into thin matchsticks
1 bunch carrots, peeled and cut into thin matchsticks
1 apple, cored and thinly sliced
1/2 small red onion, sliced into little slivers
salt and pepper
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp prepared mustard (Dijon, stoneground, etc)
1/3 cup tahini
juice of 1 orange (a generous 1/4 cup)
honey to taste
1-2 tbsp extra virgin olive oil
salt and pepper
In a large bowl, combine the sliced kale, celery, beets, carrot shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.
Make the dressing: combine all the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of water to get there). Check it for seasoning, adjust and set the dressing aside.
Pour the dressing onto the salad and toss it up. Garnish with parsley.
1 Tbsp (15 ml) coconut or olive oil
1/2 of 1 large yellow onion, chopped
3 cloves garlic, diced
1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
Healthy pinch each salt and pepper
2 cups (480 ml) veggie stock + 2 cups water (480 ml)
1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
2 tsp chili garlic sauce (use less for less spice)
OPTIONAL TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce
(NOT LISTED: Coconut or Olive Oil for sautéing)
Heat a large pot over medium heat.
Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir.
Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)
Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if youhave it.
Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.
Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.
If you have a juicer, this is even easier. Just juice the tomatoes, celery, and parsley and continue with the recipe. Adjust seasonings as you like!
6 pounds ripe tomatoes, coarsely chopped
6 celery ribs, coarsely chopped
2 cups very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch)
2 tablespoons fine sea salt, divided
2 1/2 to 3 tablespoons bottled horseradish
2 1/2 to 3 teaspoons Tabasco
2 1/2 to 3 teaspoons fresh lemon juice
Lemon wedges for rims of glasses
16 ounces (2 cups) ice-cold vodka
Garnish: anything pickled! Okra, green beans, caper berries, etc.
Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice.
1 medium spring onion, peeled and thinly sliced
3 tablespoons white wine vinegar
sea salt and ground black pepper, to taste
1 1⁄2 lbs mini potatoes
1 tablespoon capers
1 teaspoon grainy mustard
1⁄3 cup extra virgin olive oil
1⁄2 cup cooked white beans (I like to use canned garbanzo beans)
1 stalk celery, fine dice
1⁄2 lb green beans, ends trimmed
4 radishes, thinly sliced
1⁄4 cup finely sliced chives or spring onion greens
1⁄4 cup finely chopped flat leaf parsley
Mince or finely slice the onion with a mandoline. Transfer onions to a large bowl and cover with the vinegar. Add some salt and pepper and stir. Make sure that the onions are covered in vinegar. Set aside to soften for at least 5 minutes.
Place the potatoes in a medium saucepan and cover them with water. Place the saucepan on medium-high heat and bring the potatoes to a boil. Lower the heat to a simmer and cook potatoes until they are just tender, about 13-16 minutes. Using a slotted spoon, transfer cooked potatoes to a plate or bowl and allow them to cool slightly. Reserve the cooking water.
To the bowl with the shallots, stir in the capers and mustard. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing. Once you can handle the potatoes, cut them into quarters and place them in the bowl with the shallot dressing. Add the white beans and celery to the bowl as well. Stir to combine and set aside.
Bring the saucepan of water back up to a boil and add a pinch of salt. Cut the green beans into bite-sized pieces and add them to the saucepan. Boil vegetables until tender, about 3-4 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process.
Dry the green beans with a kitchen towel and add them to the bowl with the potatoes, white beans etc. Add the radishes, chives, and parsley as well, and toss everything to combine. Check the salad for seasoning and add more salt and pepper if necessary. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.