The Recipe Index

Okay, simple and tasty. You can upgrade this in SO MANY ways! Top it with a fried egg or some balsamic glazed strawberries. Layer on sliced veggies from your CSA share, like cucumbers, radishes, red onions. Mix the avocado with hummus or tuna. Sunday brunch? Add smoked salmon, red onion, capers and dill! Want something spicy? Add black beans and salsa! After school snack? Mix in Nutella and sprinkle with rainbow sprinkles!

Ingredients:

1 piece thick cut grainy bread
1/2 large ripe avocado
1-2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly cracked black pepper to taste

How to make Avocado Toast:

1. Toast your favorite hearty bread.
2. Mash the avocado, add in lemon juice, salt & pepper.
3. Spread on your toast.

This smoothie by Vibrantplate is packed full of nutrients and antioxidents!

Ingredients:

3 peaches
4 leaves purple kale, fresh or frozen
1/2 cup blackberries, fresh or frozen
1/3 cup blueberries, fresh or frozen
2 tablespoon lemon juice
1 cup water, or as needed

Instructions:

Step 1
Peel peaches, slice and remove pit. Put peach slices into a blender. Wash purple kale, dry and remove
tough stems. Place kale into blender. Add blackberries, blueberries and juice of half a lemon. Add some
water, as needed.
Step 2
Blend until smooth. Check smoothie thickness and if needed, add more water (and pulse to mix). Pour
smoothie into glasses or jars, top with some blackberries and mint leaves and serve.

Who doesn’t love a tasty muffin? This recipe comes from The Vanilla Bean Blog. Sarah Kieffer gives a good basic recipe and then flavor alternatives. Blackberry and orange balance each other beautifully in this tasty treat. Use gluten free flour if you are celiac, and let the batter rest in the cups 10 minutes before baking.

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon orange zest
1 1/4 cups buttermilk
1/4 cup fresh squeezed orange juice
3/4 cup canola oil
1 egg
2 teaspoons vanilla
1/2 cup sugar
1 1/2 cups blackberries, diced into smaller bite sized pieces

Orange sugar topping: combine 1 teaspoon orange zest with 1/2 cup sugar, use your fingers to combine.

Preheat oven to 375. Line two muffin tins.

Combine flour, baking powder, baking soda, salt and orange zest in a large bowl. Whisk together, and make a well in the center. Combine oil, buttermilk, orange juice, vanilla, sugar, and eggs. Whisk wet ingredients together and pour over the dry ingredients. Mix wet ingredients together until almost mixed. Add fruit and finish mixing until just combined, being careful not to over mix.

Scoop batter into prepared pans, filling the muffin cup to the top. Sprinkle with orange sugar . Bake until muffin edges are golden brown and a toothpick inserted comes out with the very tiniest bit of crumb, 18-22 minutes.

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Colorful bell peppers are sliced in half and stuffed with a cheesy broccoli and rice filling, making it kid-friendly and delicious!

If you can handle a little spice, add 1/4 – 1/2 teaspoon crushed red pepper flakes to this dish to make it spicy.

Feeds: 4

Ingredients:

• 4 bell peppers, any color
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 3 cups vegetable broth
• 1 1/2 cups long grain rice
• 3 cups very small broccoli florets
• 2 ounces cream cheese, cut into chunks
• 8 ounces sharp cheddar cheese, shredded

Directions:

1. Preheat oven to 400 degrees.
2. In a medium saucepan, melt butter and cook onion and garlic for about 2 minutes.
3. Add broth, rice, salt, paprika, garlic powder, red pepper flakes. Cover and cook on medium low for 20 minutes.
4. About 3 minutes before the rice is done, open lid and put broccoli on top. Place lid back on. This will steam the broccoli a little.
5. After the 20 minutes is up, stir in the broccoli and the cream cheese. Place lid back on and let sit 5 minutes to melt cheese and cook broccoli more. Stir in 1 ½ cups of the cheddar cheese (6 ounces).
6. Cut each pepper in half and get rid of the seeds and membranes. Place in a baking dish and fill the peppers with the rice mixture. Bake 15 minutes. Sprinkle remaining ½ cup cheese on top and bake 5 more minutes.

Another great recipe from Love and Lemons! This bright, wholesome one-pot meal can be served with good crusty bread for sopping up the flavorful broth.

If you do not eat bread, or simply want to try something different, this sandwich is worth trying!

Ingredients

• 1 head cauliflower, (to make about 4 cups processed cauliflower)
• 2 eggs, lightly beaten
• 1/2 c. finely grated Parmesan
• 1/2 tsp. oregano
• 1 1/2 c. shredded white Cheddar

Directions

1. Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.
2. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.
3. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. (These are your “bread” slices.) Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.
4. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.

This recipe uses spinach but you can substitute kale or other green as you wish. Leave out the chicken if you do not want the meat.

Ingredients

• 1 tbsp of olive oil
• 1 onion, diced
• 2 carrots, halved lengthways and sliced
• 3 garlic cloves, minced
• pinch of salt and black pepper
• 1 teaspoon of fennel seeds, crushed
• pinch of dried oregano
• 5 tsp of paprika
• 1 can of chickpeas (garbanzo beans), with the juice
• 2 tbsp of tomato paste
• 4 cups of chicken or vegetable stock
• 1 cup of cooked chicken breast, diced
• 2 handfuls of chopped fresh spinach

Instructions

1. Add the olive oil to a deep saucepan over a medium-high heat.
2. Once the oil is heated add in the onion, carrots and garlic and fry for a few minutes to soften.
3. Add in the fennel, oregano and paprika and fry for another minute to coat.
4. Add in the chickpeas, tomato paste and stock, stir well and then bring to a boil.
5. Once it comes to a boil, reduce the heat to a simmer, add a lid and let simmer for 20 minutes.
6. Then add in the cooked chicken and spinach and stir until the spinach is all wilted down (a couple of minutes).
7. Taste and season as needed with salt and black pepper.
8. Serve and enjoy!

Transform Chef Brenda’s Cranberry and Orange Bread into a warm, comforting dessert (or brunch treat!) with this easy bread pudding. It’s packed with flavor, has just the right amount of sweetness, and finishes with a bright citrusy glaze. Perfect for spring mornings, special brunches, or a cozy treat anytime!

Ingredients:

For the Bread Pudding:

4 cups cubed Chef Brenda’s Cranberry and Orange Bread or your favorite bread in your pantry (day-old works best)

3 eggs

2 cups milk or plant-based milk

1/2 cup sugar (or maple syrup)

1 tsp vanilla extract

1/2 tsp orange zest (optional)

1/4 tsp cinnamon

Pinch of salt

For the Citrus Vanilla Glaze:

1/2 cup powdered sugar

2 tbsp fresh orange juice

1/2 tsp vanilla extract

Instructions:

1.Preheat oven to 350°F. Grease a baking dish (8×8-inch or similar).

2.In a large bowl, whisk together eggs, milk, sugar, vanilla, orange zest, cinnamon, and salt.

3.Add cubed Cranberry and Orange Bread and stir gently to coat all the pieces.

4.Let the mixture sit for 10–15 minutes so the bread absorbs the custard.

5.Pour into prepared baking dish and bake for 30–35 minutes, or until golden and set in the center.

6.While baking, whisk glaze ingredients until smooth. Add more juice to thin or more sugar to thicken as needed.

7.Drizzle glaze over warm bread pudding and serve.

Optional Add-ons:

Add a handful of chopped pecans or walnuts before baking for crunch.

Serve with a scoop of vanilla ice cream or whipped cream for dessert.

Pair your everyday chicken and pasta with mixed veggies from your CSA box!

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into strips
• 1 garlic clove, minced
• 1/4 cup butter, divided
• 1 small yellow squash, halved lengthwise and sliced
• 1 small zucchini, halved lengthwise and sliced
• 1/2 cup julienned sweet red pepper
• 1/2 cup julienned green pepper
• 1/4 cup thinly sliced onion
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup chicken broth
• 1/2 cup half-and-half cream
• 8 ounces angel hair pasta, cooked and drained
• 2 tablespoons shredded Parmesan cheese

Directions:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside.
• In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed.
• Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Another great recipe from Mick Farm.

No, seriously: the French do it all the time, and it is delicious. Boston, Bibb, Romaine, butter, and even good ol’, much maligned iceberg make amazing soups. The fresh, delicate, green taste of lettuce is the perfect backdrop for a medley of spices and herbs like tarragon, chervil, thyme, and garlic.

A member shared this one with us, a recipe from Created by Joceyln Delk Adams (@grandbabycakes) from incredibleegg.org.

Ingredients

• 6 hard-boiled eggs, chopped
• 8 ounces cooked shrimp, chopped
• 4 slices cooked bacon, chopped
• 1 avocado, diced
• 1/3 cup chopped celery
• 1/3 cup chopped red onion
• 1/3 cup chopped red bell pepper
• 1/4 cup chopped parsley
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Creole seasoning
• Salt & pepper to taste

Instructions

1. In a large bowl, combine chopped eggs, shrimp, bacon, avocado, celery, red onion, bell pepper, and parsley.
2. In a separate small bowl, stir together mayonnaise, lemon juice, Creole seasoning, salt, and pepper.
3. Pour dressing over the egg mixture and gently fold to combine.
4. Serve immediately or refrigerate until ready to enjoy.

INGREDIENTS:

• 1 package (16 ounces) penne pasta
• 1 small eggplant, peeled and cut into 1-inch pieces
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium yellow summer squash, cut into 1/4-inch slices
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound lean ground beef (90% lean)
• 1 can (28 ounces) tomato puree
• 1 tablespoon Italian seasoning
• 1 tablespoon brown sugar
• 8 teaspoons grated Parmesan cheese

DIRECTIONS:

1.  Cook pasta according to package directions.
2. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
3. Meanwhile, in a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
4. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

From Alexandra’s Kitchen. “Original recipe hails from La Toque, where they serve it with sautéed chanterelles. Yum. This is also delicious topped with a poached egg or aside sautéed greens.”

This delicious substantial salad makes a wonderful lunch or side salad.

Ingredients:

• 3 celery stalks very thinly sliced
• 1 cup cooked or tinned chickpeas drained and rinsed
• 3 handfuls arugula
  
• ⅓ cup toasted pepitas
• ¼ cup toasted sunflower seeds
• ½ small red onion finely sliced
• 2 cups of green beans trimmed

         YOGURT MISO DRESSING:

• 1 clove medium garlic grated
• 1-2 tablespoons white miso, to taste
• 1 tablespoon mirin
• 1 tablespoon white wine vinegar
• big pinch of ground cumin
• ⅓ cup plain yogurt 
• salt and pepper

Directions:

• Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.
• Combine all of the salad ingredients in a large bowl and toss to combine.
• Add all of the dressing ingredients to a small bowl or jug and whisk to combine. Season with salt and pepper to taste.
• Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it’s dressed to your taste.

This smoothie is a classic, loaded with anti inflammatory herbs and vegetables. It’s fresh, tangy, and  super easy to make. Enjoy as a starter to your morning or when you need a pick-me-up midday!

Ingredients:

• 4 kale leaves, ribs removed
• 5 romaine leaves
• 1 inch fresh ginger
• 1 cup mango (fresh or frozen)
• 1/2 cup pineapple (fresh or frozen)
• 1/2 cup loosely fresh parsley
• 1 1/2 cup water

Directions:

1. Add everything to a blender and process until smooth. Add more water as needed.
2. Divide into two servings and enjoy!

Instructions:
Place a rack in the center of your oven and preheat to 350 degrees. Grease an 8-inch square baking pan, then line with parchment paper, allowing the paper to overhang the edge on two sides. Grease and flour the pan, then tap out any excess flour. Set aside.

From Mick Farms: Add butter and lick your lips ’cause it’s gonna be gooooooood.

INGREDIENTS

• 1 cup corn meal
• 1 cup all purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs room temperature
• 1 cup heavy whipping cream
• 1/4 cup vegetable oil
• 1/4 cup fresh wildflower honey

DIRECTIONS

Combine the dry ingredients in a large bowl. In a small bowl, beat the eggs then add the cream, oil, and honey. Beat well. Add the wet ingredients into the dry ingredients, stirring just until moistened. Pour into a greased 9″ square baking pan. Bake at 400 for 20-25 minutes or until a toothpick inserted in the center comes out clean.

A picnic favorite or bring it to your next block party! There are many watermelon salad recipes out there that are delicious, but this one really lets the watermelon flavor shine!

Ingredients:

• 8 cups cubed seedless watermelon (about 1 medium)
• 1 small red onion, cut into rings
• 1 cup coarsely chopped macadamia nuts or sliced almonds, toasted
• 1 cup fresh arugula or baby spinach
• 1/3 cup balsamic vinaigrette
• 3 tablespoons canola oil
• Watermelon slices, optional
• 1 cup (4 ounces) crumbled blue cheese

Directions:

In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon if desired. Sprinkle with cheese.

Kohlrabi is also called a German turnip! It is in the same family as cabbage, broccoli, cauliflower, kale, Brussels sprouts, and collard greens. 

Ingredients:

6 cups brussels sprouts
2 carrots, any color, peeled
1 kohlrabi, peeled
8 radishes, any color
2 small red onions
2 tsp red wine vinegar
1 tsp English mustard
1/4 cup extra virgin olive oil
1 long red chili, seeds removed, finely chopped
1 bunch chervil, half finely chopped
1/4 cup sliced almonds

Directions:

1. Using a food processor, grater or sharp knife, finely shred the sprouts, carrots, kohlrabi and radishes. Combine in a large bowl and set aside.
2. Thinly slice the onions into rounds. Transfer to a small bowl and toss with half the vinegar and a pinch of salt. Set aside for a quick pickle.
3. In another small bowl, whisk mustard, oil and remaining 1 tsp vinegar together until smooth. Season, then stir through chili and finely chopped chervil.
4. Place almonds in a pan over medium heat and toast, tossing, for 2 minutes or until golden. Set aside.
5. When ready to serve, toss the shredded vegetables with dressing and arrange on a large platter. Scatter with pickled onion, sprinkle with toasted almonds and top with remaining chervil.

Swiss chard is a nutritious, leafy green vegetable related to beets and spinach, known for its edible leaves and brightly colored, celery-like stems.  Try this recipe from Evergreen Kitchen, author Bri Beaudoin.

Ingredients

1 lemon

10 oz linguine (or spaghetti or fettucini)

⅓ cup pitted green olives (see note 1)

2 tablespoons capers + 1 teaspoon brine (from jar)

⅓ cup extra virgin olive oil

1 large diced yellow onion (about 2 cups)

5 cloves minced garlic

¼ teaspoon red pepper flakes

1 bunch chopped Swiss chard (see note 2)

1 tablespoon butter (or more olive oil)

½ teaspoon fine sea salt

½ cup grated Parmesan (more for garnish, see note 3)

¼ cup chopped flat-leaf parsley

black pepper (to taste)

Instructions

• Prep lemon: Zest 1 lemon, removing just the yellow zest (avoid white pith). Then, juice the lemon (you should have about ¼ cup of juice). Set aside.
• Cook pasta: Bring a large pot of salted water to boil. Cook 10 oz linguine until al dente, according to package directions. Reserve 1 cup of pasta water, then drain noodles.
• Mix olives and capers: Meanwhile, to a food processor, add ⅓ cup pitted green olives, 2 tablespoons capers + 1 teaspoon brine, lemon juice and zest. Pulse until a rough paste forms, scraping down the sides as needed.
• Cook sauce: Heat ⅓ cup extra virgin olive oil in a large skillet over medium heat. Cook 1 large diced yellow onion, until very soft and golden brown on the edges, about 10 minutes. Add 5 cloves minced garlic and ¼ teaspoon red pepper flakes. Cook until fragrant, 1 to 2 minutes. Stir in 1 bunch chopped Swiss chard and cook until it begins to wilt, about 2 minutes.
• Combine: Add pasta, 1 tablespoon butter, the olive and caper mixture, and ½ cup of the reserved pasta water. Toss to coat noodles. Sprinkle with ½ teaspoon fine sea salt and ½ cup grated Parmesan , then toss to mix. Slowly drizzle in as much of the remaining ½ cup of the reserved pasta water needed so the noodles are evenly coated with sauce. Sprinkle with ¼ cup chopped flat-leaf parsley. Taste and season with black pepper (and more salt if needed). Garnish with more cheese.

Lettuce sauce is a thing! Who knew? Emeril Lagasse has a Bibb lettuce sauce that would taste terrific on fish, chicken, and steamed or grilled vegetables. No reason you couldn’t use a variety of other lettuces. You can also freeze your batch in ice cube trays and add to smoothies or stir frys later!

INGREDIENTS

• 1 small Boston bibb lettuce head, torn into 2″ pieces
• Salt to taste
• 1 lemon, juiced
• 1/2 c olive oil
• 1 egg yolk
• 1 1/2 tsp capers; rinsed
• 1 tbsp chopped parsley
• 1 tbsp chopped shallots
• Freshly ground black pepper

INSTRUCTIONS

In the work bowl of your food processor, combine the egg yolk, lettuce, capers, juice of the lemon, parsley, and shallots. Process until smooth. While the machine is still running, slowly pour the oil through the feed tube, it will thicken. Season and chill. When ready to serve, on a large plate, arrange the salmon slices, egg quarters, and tomato slices. Drizzle the entire plate with the lettuce sauce. This recipe yields 1 cup of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse

So yummy with tortilla chips, on your grilled fish, or on your tacos!

Ingredients:

1 cup mango, peeled, diced small
⅓ cup sweet bell pepper, diced small
1 cup black beans, cooked and rinsed
⅓ cup red onion, diced small
¼ cup fresh cilantro, chopped
1 fresh lime, juiced
1 teaspoon ground cumin
1 teaspoons olive oil
Sea salt and fresh ground pepper to taste

Preparation:

In a medium sized bowl, combine the beans, mango, peppers, red onion, cilantro, cumin, 1 teaspoon olive oil and lime juice. Lightly mix salsa ingredients and adjust seasoning with salt and pepper.

Can’t go wrong with a good vegetable soup to use up your haul! We love this recipe from Cookies and Kate: https://cookieandkate.com/classic-minestrone-soup-recipe/

Prep Time: 20 minutes Cook Time: 45 minutes

Total Time: 1 hour 5 minutes Yield: 6 bowls

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• ¼ cup tomato paste
• 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash,

green beans or peas all work)

• 4 cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon fine sea salt
• 2 bay leaves
• Pinch of red pepper flakes
• Freshly ground black pepper
• 1 cup whole grain orecchiette, elbow or small shell pasta
• 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½

cups cooked beans

• 2 cups baby spinach, chopped kale or chopped collard greens
• 2 teaspoons lemon juice
• Freshly grated Parmesan cheese, for garnishing (optional)

Instructions

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.
2. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a
3. pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are
4. turning translucent, about 7 to 10 minutes.
5. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring
6. frequently, about 2 minutes.
7. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and
8. red pepper flakes. Season generously with freshly ground black pepper.
9. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot
10. with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to
11. maintain a gentle simmer.
12. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue
13. simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the
14. greens are tender.
15. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and
16. remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼
17. teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated
18. Parmesan, if you’d like.

The combo of herbs and parmesan makes the roasted acorn squash taste really amazing! Highly recommend this Lisa Bryan recipe!

Ingredients

When radishes are in season, try this tasty side salad! Paired with sweet carrots, the radishes pop in this citrusy salad. Pair it with anything from the grill or pile it on tacos! Delicious!

Ingredients:

• 1-1/2 pounds radishes, very thinly sliced or julienned
• 1-1/2 pounds medium carrots, thinly sliced or julienned
• 6 green onions, chopped
• 1/4 cup coarsely chopped fresh cilantro

        DRESSING:

• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 3 tablespoons lemon juice
• 3 tablespoons orange juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

Even the pickiest eaters will enjoy eating a tasty vegetable rainbow! Roasting mixed vegetables from your CSA haul is fast, easy, and delicious!

Be mindful that not all veggies cook at the same rate. The ones we chose for this recipe work very well together, just be mindful if you swap out the vegetables you are using. For example, asparagus is delicious roasted but won’t need as much cooking time as purple potatoes!

Feeds: 8

Ingredients:

• 1-2 red bell peppers, trimmed, seeded, and diced into 1-inch pieces
• 1-2 large carrots, peeled and sliced into thin rounds
• 1-2 yellow bell peppers, trimmed, seeded, and diced into 1-inch pieces
• 3 cups broccoli florets
• 2 zucchini cut into half rounds
• 1 red onion, sliced into 1-inch wedges
• 2 to 3 tablespoons olive oil
• 1 to 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste

Directions:

1. Preheat oven to 425F and line a baking sheet with foil.
2. To the baking sheet add the red peppers, carrots, orange or yellow peppers, broccoli, red onion; each in their own row. Go ahead and pack them in as they will shrink as they cook!
3. Evenly drizzle with olive oil, and evenly sprinkle with salt and pepper.
4. Using your hands, gently toss the vegetables so that the oil, salt, and pepper are evenly distributed, taking care not to ‘mess up’ the rows if that’s important to you.
5. Bake for about 20 minutes, or until vegetables are crisp-tender and as done as desired; gently stir each row once during roasting to ensure even cooking.
6. Serve immediately. Vegetables are best warm and fresh!

Garlic-Parmesan Roasted Cauliflower

Instructions:
Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.
Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender.
Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes.

Looking for something warm and hardy? Try this nutritious, filling, healthy, and delicious soup!

Ingredients:

4 bacon strips
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 medium leeks (white portion only), chopped
2 cups frozen shredded hash brown potatoes
1 cup cubed peeled sweet potato
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 small turnips, peeled and chopped
3 cans (14-1/2 ounces each) chicken broth
2 tablespoons minced fresh parsley
2 teaspoons herbes de Provence
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
1 cup sour cream
1 cup shredded Swiss cheese

Directions:

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender.
2. Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes.
3. Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon.

One of our members tried this recipe from SteamyKitchen.com and loved it. “I did this recipe and added our sweet peppers. It was delish. Instead of the oyster sauce I used organic sésame garlic ginger teriyaki sauce from the Fresh Market and added red pepper flakes. And then I put it over organic ramen noodles. This is a keeper. Would be good with mushrooms in there too.” – Juanita

We tried this recipe from https://juliasalbum.com/bacon-spaghetti-squash-fritters-recipe/

Holy goodness! So delicious, as a side or as a light main or lunch. Leftovers did not reheat well so plan to eat them all!

Ingredients:

2 eggs

1/3 cup flour (use multi-purpose gluten-free flour if needed)

3 cups cooked spaghetti squash, wrung out

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon salt (plus more to taste)

3 green onions, chopped

5 strips bacon, cooked, drained, and chopped

2 tablespoons olive oil

For topping: 2 green onions, chopped; 1/4 cup Greek yogurt

How to Cook Spaghetti Squash

• Preheat oven to 425°F.
• Cut squash in half lengthwise and scrape out seeds and fibers.
• Spray the cut sides with oil. Spray a baking sheet as well and place squash cut-side down.
• Bake 30–40 minutes, until soft. Remove from oven and let cool, cut-side up.
• Once cool, scrape flesh with a fork to create strands.
• Wrap portions of the squash in paper towels and squeeze firmly over the sink to remove as much liquid as possible.
• Squash can be refrigerated up to 5 days before using in fritters.

How to Make the Fritters

1. In a large bowl, beat 2 eggs on high speed for 1–2 minutes. Add flour and mix for 30 seconds.
2. Add cooked spaghetti squash, Parmesan, 3 chopped green onions, and 1/4 + 1/8 teaspoon salt. Mix well until uniform.
3. Stir in chopped bacon. Taste and adjust seasoning if needed.
4. Heat a large skillet over medium-high until very hot, then add olive oil.
5. Drop spoonfuls of batter onto the hot skillet. Flatten lightly with a spatula.
6. Cook 1–2 minutes per side, until golden brown. Reduce heat to medium as needed.
7. Once both sides are browned, turn off heat and let fritters sit in the skillet 2–3 minutes.
8. Repeat until all fritters are cooked (about 8 fritters total).
9. Serve plain or topped with Greek yogurt and chopped green onions.

The roasted carrots give this hummus such a bright, fresh flavor and the touch of heat is just enough without being overwhelming. A crowd pleaser, especially with fresh veggies from your CSA box! You might want to double the batch!

Ingredients:

• 1 cup chopped carrots
• 3 garlic cloves
• 3 tablespoons olive oil, divided
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 tablespoon water
• 1 teaspoon hot pepper sauce, such as Tabasco
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/4 cup sunflower kernels
• Assorted fresh vegetables and pita wedges

Directions:

• Preheat oven to 400°. Place carrots and garlic in a rimmed baking sheet. Drizzle with 2 tablespoons oil; toss to coat. Roast until carrots are soft, 15-20 minutes. Cool on a wire rack.
• Transfer carrot mixture to a food processor. Add garbanzo beans, lemon juice, tahini, water, hot sauce, salt and spices. While processing, add remaining 1 tablespoon oil. Process until desired consistency. Transfer to a serving dish. If desired, drizzle with additional oil and hot sauce. Top with sunflower kernels. Serve warm or chilled with vegetables and pita wedges.

This strawberry kale salad is fresh and delicious and made with a simple white balsamic vinaigrette.

SAL AD INGREDIENTS:

6 cups fresh baby kale (*or see note below for using other kinds of kale)

1 pint strawberries, hulled and sliced

1–2 avocados, peeled, pitted and diced

4 ounces crumbled goat cheese (or other soft cheese)

1/4 cup chopped pecans, toasted

half a small red onion, thinly sliced

white balsamic vinaigrette (recipe below)

WHITE BALSAMIC VINAIGRETTE INGREDIENTS:

1/2 cup extra virgin olive oil

1/4 cup white balsamic vinegar

3–4 tablespoons honey

1/2 teaspoon sea salt

1/4 teaspoon freshly-cracked black pepper

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

*If you choose to use traditional kale, pour an extra few teaspoons of oil onto the greens first and massage it into them with your hands for 1 minute to soften.

TO MAKE THE SALAD:

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

Ingredients:

1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh corn
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

Directions:

1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
2. In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
3. Just before serving, stir in almonds.

A Martha Stewart recipe came our way and we had to try it. Delicious! Perfect meal for anytime of day.

Tasty, healthy, and filling!

Ingredients:

2 tbsp olive oil
1 yellow onion, finely diced
2 celery stalks, diced
1–2 large carrots, diced
3 cloves of garlic, minced
2 cups water
1 cup vegetable broth
1 (14.5 oz) can of diced tomatoes
3 cups diced red skin potatoes (~4 potatoes)
2 tsp Italian seasoning
2 bay leaves
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp red pepper flakes
1 (15 oz) can of cannellini beans, drained and rinsed
Juice of 1/2 lemon
3 cups kale, chopped

Instructions:

1. Heat a large soup pot or Dutch oven over medium heat and add olive oil. Stir in onion, celery, carrots, and garlic. Allow to cook for 7 minutes, stirring occasionally.
2. Pour in water, veggie broth, diced tomatoes, and all of the seasonings and bay leaves. Stir well and bring to a boil.
3. Once boiling, stir in the potatoes and reduce heat to a simmer. Cover the pot and simmer for 20 minutes, until potatoes are tender. 
4. Uncover the pot and stir in the beans and the lemon juice. Allow to simmer for 5 minutes.
5. Turn off heat and remove bay leaves. Use an immersion blender to blend about half of the soup (or transfer half to a blender and return to pot).
6. Turn heat back to low and stir in kale; allow to cook for 5 minutes and serve.