Borscht (Beet Soup)
Serves 8. Borscht is a beet soup that originated in Ukraine. It is very popular in many Eastern and Central European cultures. There are many different versions of borscht; some hot, some cold. Here is a hot version of this beautiful red soup. Adapted by Farmer Dave’s from “The Vegan Table” by Colleen Patrick-Goudreau - 3 medium-size beets, plus greens - 6 cups water or broth of your choice - 1 1/2 teaspoons salt - 1/2 cup finely chopped carrots - 5 white or yellow potatoes such as Yukon gold (3 peeled and quartered; 2 diced and peeled, if desired) - 2 tablespoons olive oil...
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 MoreTomatoes Stuffed with Herbed Grains
from “Vegetarian Cooking for Everyone,” by Deborah Madison 4 medium to large ripe but firm tomatoes 1 cup cooked rice, couscous, quinoa or other grain 1/2 cup toasted pine nuts or chopped toasted almonds 2 garlic cloves, minced 3 tablespoons finely chopped parsley 2 tablespoons finely chopped dill or basil 3 tablespoons grated Parmesan Salt and freshly milled pepper Olive oil Preheat the oven to 375 degrees. Slice the tops off the tomatoes, scoop out and chop the pulp. Mix the pulp with the rice, nuts, garlic, herbs and cheese. Season well with salt and pepper and fill the...
Read MoreRussian Potato Salad With Dill and Purslane
Time: 30 minutes 12 ounces whole small fingerling potatoes 3 to 4 tablespoons mayonnaise, or as needed 3 tablespoons Greek or other thick yogurt, or Lebanese laban or sour cream 1 to 2 teaspoons chopped fresh dill 2 to 3 scallions, thinly sliced 1 teaspoon brined or rinsed salt-cured capers Salt and freshly ground black pepper 1 teaspoon lemon juice, or as needed 1½ to 2 cups purslane with tender stems, cut into 1- to 2-inch lengths, or ¾ cup purslane leaves. 1. Place potatoes in cold water to cover and bring to a boil. Reduce heat and simmer until just tender, about 15 minutes. Rinse with...
Read MoreDilled Peas and Walnuts
Serves 4 – recipe courtesy Emeril Lagasse Ingredients 2 cups fresh shelled peas or 1 (10-ounce) package frozen peas 1 tablespoon butter 1/4 cup chopped onion 1 tablespoon chopped fresh dill Salt and pepper 1/4 cup toasted walnuts, chopped Directions Cook the peas in lightly salted boiling water for 3 to 5 minutes or until tender. Meanwhile, in a saucepan heat butter, and add the onion, and saute until tender and golden, about 2 minutes. Remove and drain the peas. Place the hot, blanched peas into the pan with the onions. Toss in the dill, season with salt and pepper, to taste, with salt...
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