Roasted Red Pepper and Scallion Dip
Roasted Red Pepper and Scallion Dip submitted by CSA member, Karen M. Ingredients: 1 red bell pepper 3 scallions 5-6 ounces softened cream cheese 3 ounces sour cream 1/2 teaspoon garlic powder 1/4 teaspoon salt A couple of shakes of black or white pepper Directions: Roast one red pepper. When cool, rub off skin and dice pepper. Chop scallions into fine pieces. Mix together softened cream cheese and sour cream in a medium sized bowl. Add in roasted red pepper, scallions, garlic powder, salt and pepper. Mix well and chill at least 3 hours or overnight. Serve with...
Read MoreTomato-Watermelon Gazpacho
Adapted by Farmer Dave’s from The Boston Globe Ingredients: 2 cups seedless watermelon pureed in a blender 1 cup seedless watermelon coarsely chopped 3-4 medium tomatoes, peeled, seeded and coarsely chopped (heirloom are especially beautiful in this recipe) 1 cucumber, peeled, seeded and chopped 1/2 cup bell pepper (any color) seeded and chopped Juice from 1 lime 1/2 cup cilantro or to taste 1 teaspoon chopped fresh ginger 1/2 jalapeno seeded and chopped 1 scallion finely chopped Salt and pepper to taste Avocado, peeled and sliced (optional) Combine all ingredients in a large...
Read MoreSummer Corn Cakes with Tomato & Avocado Salsa
Summer Corn Cakes with Tomato and Avocado Salsa Adapted by Ezra Pound Cake from Sara Foster’s Southern Kitchen. Salsa Ingredients: 1 large tomato, cored and chopped 1 scallion, trimmed and minced 1/2 jalapeno pepper, cored, seeded and minced 1 Tablespoon fresh chopped basil 1 Tablespoon fresh chopped cilantro 1 garlic clove, minced Juice of 1/2 lime 1 1/2 teaspoons olive oil 1 1/2 teaspoons white wine vinegar 1 avocado, peeled, pitted and diced salt and pepper Salsa Directions: Place all of the ingredients except the avocado in a bowl and stir to mix. Store in an airtight container...
Read MoreRoasted 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 More