Steak Bun
Steak Bun Adapted by Farmer Dave’s from Eating Well (and with meatless inspiration from the Vegan Homemade blog) Ingredients: 1 Tablespoon canola oil* 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed* 6 ounces wide rice noodles 1/2 cup rice vinegar 2 Tablespoons fish sauce* 2 Tablespoons sugar or to taste 4 cups shredded napa cabbage & baby asian greens like bok choy or tatsoi 1 1/2 cup shredded carrot 1 cup thinly sliced radishes 1 cup slivered fresh basil and/or mint 1/2 cup finely chopped unsalted, lightly roasted peanuts Preparation: Heat...
Read MoreRoasted Spring Vegetables with Arugula Pesto
Roasted Spring Vegetables with Arugula Pesto Adapted by Farmer Dave’s from Eating Well Ingredients: 4 cups potatoes, cut into bite-sized pieces 5 teaspoons olive oil, divided 4 cups peeled carrots, cut into bite-sized pieces 1 bunch asparagus, trimmed and cut into thirds 1/2 teaspoon salt 1/2 cup baby arugula for garnish 1 clove garlic 5 cups baby arugula 1/2 cup finely shredded asiago cheese 1/4 cup toasted pine nuts (walnuts are also delicious) 1/4 cup olive oil 1/4 teaspoon salt Directions: To prepare vegetables: Position rack in upper and lower thirds of oven;...
Read MoreRoasted Beet & Arugula Salad
Roasted Beet & Arugula Salad Adapted by Farmer Dave’s from Martha Stewart Ingredients: 1 large beet 2 naval oranges 1 Tablespoon Olive Oil 1 Tablespoon white wine vinegar 1 teaspoon Dijon mustard 1 bag of arugula 5 oz fresh goat cheese, crumbled Directions: Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into...
Read MoreCucumber Blueberry Salad
Cucumber Blueberry Salad Submitted by CSA member Christine in Lawrence Christine says, “I’ve put together an easy summer salad that is a mixture of two different recipes I found. Some versions added hot pepper. Prep time is 5-10 minutes. It reminds me of a mojito without the rum.” Ingredients: Cucumber – seeded and chopped Blueberries Mint- about 10 small leaves, chopped Roughly 2 tablespoons lime juice Directions: Crush the mint in the lime juice, then add the cucumber and blueberries and toss...
Read MoreTomato Peach Salad
Tomato Peach Salad Submitted by Jacqueline in Burlington, from Food Network Directions: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper. Jacqueline says, “That’s it -and boy is it a tasty, refreshing salad. I made it without the slightest alteration -and it needed none. This ended up being such a hit that I’ll be taking a bigger batch to our Labor Day Weekend Cookout....
Read MoreRoasted Tomatillo Salsa
Roasted Tomatillo Salsa Submitted by Chris in Tewksbury, from “Everyday Mexican” by Rick Bayless Chris says, “Although I doubt Rick Bayless would recommend this, I have also frozen the roasted salsa with good results.” Ginger’s note: This is my favorite salsa recipe. I make this all summer long. Ingredients: 4 med (about 8 oz. total) tomatillos, husked, rinsed and halved. 2 lg garlic cloves, peeled Hot green chilies to taste (he recommends 2 serranos or 1 jalapeno which will be spicy) stemmed and roughly chopped. Remove seeds and ribs for less heat. About...
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