Roasted Vegetable Quinoa Salad
Ginger was inspired and made changes to this recipe by TribecaYummyMummy.com The beauty of this recipe is that you can use whatever vegetables are in season and it will be equally delicious. Ingredients: 2 cups quinoa (red or plain) 3 1/2 cups water, vegetable stock or chicken stock 1 medium to large zucchini, Diced into 1/2 inch cubes 2 medium summer squash or kousa squash, Diced into 1/2 inch cubes 1/2 black or rosita eggplant or 1 asian eggplant, peeled and diced into 1/2 inch cubes Kernels from 2 ears of corn 4-5 cherry bomb peppers or 2 jalapeno peppers, seeded and finely diced 1 onion...
Read MorePerfect Tabbouleh
Adapted by Farmer Dave’s from Cook’s Illustrated Ingredients: 3 medium tomatoes cored and cut into 1/2 inch pieces or 1 pint of cherry tomatoes halved 1 cucumber, peeled and cut into 1/2 inch pieces 1/2 cup bulgur 1/4 cup lemon juice (or fresh juice from 2 lemons) 6 T extra virgin olive oil 1/8 tea cayenne pepper 1 1/2 cups chopped fresh parsley 1/4 – 1/2 cup chopped fresh mint 2 scallions thinly sliced 1 cup feta cheese (optional) Directions: Toss tomatoes and 1/4 teaspoon salt in large bowl. Transfer to fine mesh strainer, set strainer in bowl and let stand for 30...
Read MoreBraised Green Beans and Summer Vegetables
Adapted by Farmer Dave’s from Eating Well magazine (May/June 2009) 1 tablespoon extra-virgin olive oil 1 small onion, halved and sliced 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried 1/2 cup white wine, or reduced-sodium chicken broth 1 pound green beans, trimmed 1 medium summer squash, zucchini or kousa, halved and cut into 1-inch pieces 1 cup halved cherry tomatoes, or grape tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup finely shredded Parmesan cheese Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring,...
Read MoreGluten-Free Summer Pasta Salad
Recipe courtesy of Bethany, CSA Manager (makes a very large mixing bowl’s worth – make up a batch for several days of lunches, or bring to a potluck!) Ingredients: * 1 16-ounce package Tinkyada brand brown rice spiral pasta (Tinkyada has the best texture after refrigerating, but you can use another brand if you are going to eat the salad right away). * 1/2 pound green beans, trimmed and cut into 1-inch pieces (or a small package of frozen peas, thawed) * 1-2 pints cherry tomatoes, halved * 1 small or medium onion, minced * 1 bunch basil, dill, or cilantro, coarsely chopped * 1-2...
Read MoreCorn and Tomato Summer Salad
Recipe courtesy of Heidi, CSA Packing Manager Ingredients * Corn * Cherry Tomatoes * Cubanelle Peppers * Bell Peppers * Cucumbers * Onions * Garlic * Olive oil * Balsamic vinegar * Sea Salt * Freshly Ground Pepper Use whatever quantities you get in your CSA share. Cut the corn off the cob. Quarter cherry tomatoes. Chop peppers and cucumbers into 1/2 – 1 inch chunks. Chop up 1 small-medium onion and a few cloves of garlic (on the finer side). Mix chopped produce together in a bowl. Add a bit of olive oil, balsamic vinegar, salt and pepper to taste. Enjoy immediately. (Note that the...
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