Recipes

Garlic Scape Pesto
This goes really well on freshly cooked pasta or as a spread on bread. Yum!
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Garlic Scape Soup
Adapted from Super Natural Cooking by Heidi Swanson Ingredients2 tablespoons clarified butter or extra-virgin olive oil2 dozen garlic scapes, flower buds discarded and green shoots chopped3 large russet potatoes, unpeeled and cut into ½ inch

Roasted Ratatouille
Note from the Author: I have been making this Roasted Ratatouille with the zucchini and eggplant and whatever other veggies I have to throw into it. It is super easy to make. I don't use any particular amounts of anything, whatever I have works well.

Spicy Roasted Eggplant
1 eggplant (cut into ¼ inch slices)½ cup packed fresh cilantro springs (chopped)¼ cup olive oil2 tablespoons lemon juice2 teaspoons ground cumin1 teaspoon ground corianderpinch of ground cinnamon Stir together cilantro, olive oi
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Edamame Arugula Soup
1 tbsp olive oil1 cup shelled edamame1 cup packed arugula4 cups vegetable stockonion, choppedsalt Heat the olive oil over medium heat in a large pot, then add the onion.Cook, stirring often, until translucent and slightly browned. Add the edamame a

Dill Potato Salad
2 lb. skinned, cooked potatoes, cooled1 Tbs olive oil1 Tbs cider vinegar1/2 cup Mayonnaise1/2 cup plain yogurt1 tsp Dijon mustard¾ tsp salt¾ tsp pepper½ cup minced red onion¼ cup fresh dill, minced Cut potatoes into bite-
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Marinated Cucumber Salad with Dill
Makes 4 to 6 servings 2 large cucumbers, peeled, very thinly sliced2 tps coarse sea salt or kosher salt½ cup white or apple cider vinegar1/3 cup water1/3 cup sugar2 Tbs fresh chopped dillSalt and pepper to taste 1. In a large bowl, use your
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Five Quick Salsas
The main recipe here is for a basic pico de gallo (you might call it salsa fresca), but all of these are great on top of vegetables, meat, or grain dishes – or eaten with a spoon. And given that many fruit-herb-acid combinations are delicious,

Tassajara Warm Red Cabbage Salad
Serves 4 to 6.Prep time: 10 min - Cook time: 10 min 1/2 cup sunflower seeds1 teaspoon natural cane sugar (or brown sugar)fine grain sea salt2 tablespoons extra-virgin olive oil1 red onion, diced3 medium cloves garlic, minced1 pound head of red cabba

Carrot-Zuccini Bread with Candied Ginger
Nonstick cooking spray, for preparing the pan3 cups sifted unbleached all-purpose flour1 ½ teaspoons ground ginger1 ½ teaspoons ground cinnamon1 teaspoon baking soda¼ teaspoon baking powder1 teaspoon kosher or sea salt½ cu
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Nitty Gritty Dirt Farm's Slaw
Adapted from Eating Local by Sur La Table with Janet Fletcher This recipe is courtesy of Nitty Gritty Dirt Farm, a fellow CSA located in Harris, MN. Feel free to change this recipe as you like, adding other raw crunchy vegetables like red radishes,

Carrot Soup Recipe
1 1/4 pounds carrots1 tablespoon extra-virgin olive oil (or clarified butter)2 medium cloves garlic, minced1 large yellow onion, chopped3 cups+ vegetable stock or waterjuice of 1/2 a lemonfine grain sea salt (as much as you need)- olive oil, toasted

Carrot Cookies
Yields 4-5 dozen 1 cup butter¾ cup sugarBeat together with electric mixer in a medium bowl1 ½ cups raw carrot1 egg (beaten)½ teaspoon vanillaAdd and mix well2 cups flour2 teaspoons baking powder½ teaspoon salt Sift toget
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Golden-Crusted Brussel Sprouts
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.Use brussels sprouts that are on the small size and tightly closed. You can finish these with many dif
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Grilled Broccoli with Lemon and Flaxseeds
This hardly counts as a recipe, because when it comes down to it, I'm really just suggesting a different way of cutting broccoli. Slicing these polyphenol powerhouses into pencil-thin cross sections presents and entirely unique mouth feel – mor
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Great Green Vegetable Pasta
Substitute other green vegetables to suit your tastes and what you have on hand. INGREDIENTS1 cup cottage cheese or ricotta cheese½ cup milk (optional if using cottage cheese)1/3 cup Parmesan cheese (freshly grated)4-6 garlic scapes, finely c

Creamy Broccoli Salad
* Serves 3-5* 25-30 minutes to prepare; plus 1½ to 2 hours to chill Ingredients1 to 1.5 lbs of fresh broccoli1 large lemon, well-juiced¼ cup of mayonnaise¼ cup yogurt or sour cream (or a combination)approximately ½ tsp. s

Potato and Leek Gratin
You should not count calories when you make a potato gratin, but this version really is relatively low-calorie.  It contains only enough butter to grease the dish and considerably less cream than most. Nevertheless, it is remarkably creamy, the
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Roasted Winter Vegetables
Serves 8 (side dish), 3-6 (main course)“We have some version of this at least once a week,” says contributor Linda Bulson. “You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot,

Borscht
3 Tbsp Olive Oil2 pounds beef stew meat, cut in 3/4 in cubes4 bay leaves2 quarts beef stock2 large onions, chopped2 carrots, chopped4 cloves garlic, minced8 medium size fresh beets, boiled, skinned, and shredded2 cups chopped kale1 small can tomato p

Mexican Stuffed Peppers
Serves 4 4 green, yellow, orange, or red sweet peppers1/3 cup onion2 cloves garlic1 tablespoon oil2 cups tomatoes (chopped)1 jalapeño pepper (minced after seeds removed)2 tablespoons fresh parsley (chopped)1 tablespoon fresh oregano (chopped)

Heirloom Tomato Gapacho
3 or 4 medium to large tomatoes1 clove CSA garlic1 cucumber1 green bell pepper1/4 cup extra-virgin olive oil1 cup waterSalt and pepper to taste2 or 3 slices of day-old bread2 tablespoons sherry or red wine vinegar Roughly chop the tomatoes, garlic,

Secret Chocolate Cake
Serves 16 – 24 2 cups beets (cooked, peeled, and chopped)½ cup applesaucePuree in blender until smooth. Set aside. 1 ½ cups sugar½ cup oil½ cup plain yogurt3 eggsCombine in a large mixing bowl. Beat with electric m
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Shredded Beet Salad
Shredded Beet Salad Serves 4 2 cups red beets (cooked, peeled, and shredded)½ cup fresh parsley (chopped) *you can substitute cilantro here3 tablespoons lemon juice2 tablespoons onion (chopped)1 tablespoon sugar½ teaspoon saltpepper t
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Roasted Beet Soup
Serves 4 to 6 1 pound beets2 to 3 large beet leaves, shredded6 cups chicken stock or water1 tablespoon olive oil1 bunch of spring onions (do not use the stems), finely chopped2 carrots, chopped2 celery sticks, chopped4 to 6 garlic scapes, mincedSalt