Quinoa and Squash Gratin
Recipe by Martha Rose Schulman from NYTimes.com Ingredients: 1 tablespoon olive oil 1 medium onion, chopped Salt to taste 2 to 3 garlic cloves (to taste), minced 1 1/2 pounds summer squash, diced 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary Freshly ground pepper to taste 3 large eggs 1 cup cooked quinoa 1/2 cup grated Gruyère cheese (2 ounces) Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of...
Read MoreNatural-Fermented Kohlrabi and Beet Pickles
This brine would work for any number of vegetables. Adapted from A Platter of Figs by David Tanis For the brine: 2 garlic cloves, sliced 1 sprig thyme 1/2 teaspoon dried Greek or regular oregano 1 bay leaf 2 teaspoons coriander seeds 2 teaspoons turmeric (omit if using beets) 1 teaspoon fennel seeds 1/2 teaspoon red pepper flakes 2 tablespoons salt 2 cups water 1/2 cup cider vinegar 1 tablespoon olive oil 1 pound peeled root vegetables such as kohlrabi, beets, turnip, cut into matchsticks or small wedges Combine the brine ingredients in a bowl and stir to dissolve. Pack the vegetables into a...
Read MoreRoasted Root Vegetable Medley
Serves 4 – recipe courtesy Wolfgang Puck 4 slender carrots, peeled and trimmed 4 baby turnips, peeled 4 fingerling potatoes, scrubbed and cut lengthwise in halves 1 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices 1 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters 2 medium beets, peeled and cut into thick wedges 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices 1/2 whole head garlic, separated into cloves, unpeeled 2 sprigs fresh rosemary, sage, or...
Read MoreLamb Stuffed Kousa Squash
Serves 4 Ingredients: 5 small Kousa squash about 6 to 7 inches long and 3 inches wide 5 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 pound ground lamb 2 tablespoons tomato paste 1/4 cup chopped onion 1/4 cup chopped celery 3 cloves garlic, mashed 1/4 cup golden raisins Splash white wine or chicken stock 1/2 cup toasted pine nuts 2 teaspoons summer savory 2 teaspoons thyme 3 tablespoons butter 1 cup bread crumbs 1/2 cup parsley leaves, finely chopped 1 cup crumbled feta cheese Directions: 1. Heat the oven to 400 degrees. 2. Halve 4 Kousa squash lengthwise and...
Read MoreSweet Potato, Corn and Kale Chowder
adapted by Bethany, CSA Manager from “Clean Food: A Seasonal Guide to Eating Close to the Source” by Terry Walters (Sterling Publishing Company) 1 small onion, diced 3 stalks celery, diced 3 carrots, diced 3 medium sweet potatoes, diced 3 cups corn, fresh or frozen 2 tsp. dried thyme 2 cups vegetable stock 2 cups rice milk, plus more if needed (or just use additional vegetable broth or water) 2 tablespoons cashew butter, optional 1 bunch kale, chopped into small peaces sea salt and white pepper, to taste Add all ingredients except cashew butter, kale and salt and pepper to a large...
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