Braised 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...
Read MoreCherry Tomato Summer Salad with Ranch Dressing
Serves 4 – recipe from Food Network Kitchens Cookbook, 2003 Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal. Immersing vegetables in boiling salted water and then plunging them into ice water is called blanching and refreshing. Having the water at a full rolling boil before adding the vegetables, as well as cooking uncovered, is the key to keeping green vegetables vibrant. 8 ounces small red-skinned potatoes, halved Kosher salt 1 cup fresh corn kernels (from 2 ears of corn) 1 cup chopped fresh green or wax beans 1 cup small...
Read MoreEasy Heirloom Tomato, Zucchini, and Cheese Tart
Serves 4 – recipe courtesy Jeanne Lemlin 1 sheet (half of a 17-ounce package) frozen puff pastry 2 tablespoons olive oil 1 onion, finely diced 2 garlic cloves, minced 2 medium zucchini, quartered lengthwise and thinly sliced 2 cups diced heirloom tomatoes, well drained 3 large eggs 1 cup grated smoked Gouda 1/2 teaspoon salt Generous seasoning freshly ground black pepper Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and...
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