Recipes
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Preparation tips for quick-cooking roasts
These tips work equally well for chicken and turkey breasts as well as pork roasts!
https://thewoksoflife.com/prepare-beef-for-stir-fry/#:~:text=You%20can%20buy%20a%20large,chunks%20of%20beef%20for%20slicing.
British Beef and Ale Pie
This recipe uses cubed-up chuck roast, dark beer for a pie thats great eaten cold on a picnic. Add different vegetables to the braise. You can’t go wrong!
https://culinaryginger.com/british-steak-and-ale-pie/
Copycat Chipotle Barbacoa Beef
‘Nuff said: https://www.food.com/recipe/chipotles-barbacoa-copycat-recipe-472445
Kale Salad with Quick-Pickled Watermelon Radish
https://www.thekitchn.com/recipe-kale-salad-with-quick-pickled-radishes-and-pumpkin-seeds-166488
SPANISH SWEET POTATO OMELETTE
http://holafoodie.com/recipe/spanish-sweet-potato-omelette/
KENYAN BRAISED COLLARD GREENS AND GROUND BEEF (SUKUMA WIKI)
https://www.skinnytaste.com/kenyan-braised-collard-greens-and/
Ground Beef and Cabbage Stir Fry
https://www.savorytooth.com/ground-beef-cabbage/
Radicchio Salad with Caramelized Carrots and Onions
https://www.bonappetit.com/recipe/heartbeet-chocolate-cake
Old Fashioned Sweet Potato Pie
https://www.wellplated.com/old-fashioned-sweet-potato-pie/
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
https://www.bonappetit.com/recipe/chimichurri-sauce-2
Celery Root & Apple Slaw
https://www.marthastewart.com/314078/celery-root-and-apple-slaw
10 Minute Garlic Bok Choy
You can use a watermelon radish instead of a Diakon radish in this kimchi and it will add some cool colors!
https://www.feastingathome.com/how-to-make-kimchi/
Baked Sweet Potato Fries with Garlic Aioli
I’m not a huge fan of adding brown sugar to sweet potatoes but I’ve found that you can leave that portion out on this recipes and it still makes some really delicious fries.
https://www.cookingchanneltv.com/recipes/rev-run/baked-sweet-potato-fries-with-garlic-aioli-3272705
Kolokithokeftedes / Squash Fritters
Try swapping the potato for sweet potatoes! Or add in turnips or radish! It adds great flavor and fun color!
http://thegreekvegan.com/kolokithokeftedes-squash-fritters/
Green Tomato Soup With Country Ham
https://www.thespruceeats.com/green-tomato-soup-country-ham-3057089
Green Tomato Salsa Verde
https://yupitsvegan.com/green-tomato-salsa-verde/
Turnip and Kale Gratin
https://www.bonappetit.com/recipe/turnip-and-kale-gratin
Watermelon Radish and Arugula Salad with Citrus Vinaigrette
http://foodformyfamily.com/recipes/watermelon-radish-and-arugula-salad-with-citrus-vinaigrette
Roasted Fennel with Parmesan
Click here for the recipe. This might be the simplest way to serve this unique vegetable, but the caramelized sweetness that comes from roasting balances its bright, grassy flavor.
Also click here to check out this grab bag of amazing-looking recipes using fennel to get your imagination going!
Beet Salad with Arugula and Balsamic Vinaigrette
https://natashaskitchen.com/beet-salad-with-arugula-balsamic-vinaigrette/
Spaghetti Squash and Other Winter Squash Recipes
https://www.countryliving.com/food-drinks/g2682/spaghetti-squash-recipes/
Options for thin steaks
We sent in a couple small beeves (real word) to the butcher and this time we had him cut as much as possible into steaks instead of roasts, to make the most of what’s left of summer. These thin, lean steaks are delicious and versatile but there are a few things to watch out for. https://www.ehow.com/how_8794970_cook-thin-steak-still-tender.html
These style of steaks really shine as part of a dish rather than the centerpiece of a meal. Think fajitas, steak sandwiches, or in a salad. Last night we cooked a pack of two sirloin steaks, sliced one to top our dinner salad with sunflower seeds, blue cheese, and just about every vegetable we offer, and have been slicing the other steak as needed for a serving of salad, or to make a sandwich.
Grab a bunch of our abundant sweet peppers and roast them to accompany steak in this fajita recipe. https://cooking.nytimes.com/recipes/1018078-steak-fajitas
Pico de Gallo
Our sweet peppers are exploding right now, please dice and add them to this recipe!
https://www.thespruceeats.com/classic-fresh-salsa-3060434
Stuffed Bell Peppers
This is a great recipe that includes squash in the stuffing that really adds great texture. Don’t be intimidated by strange size sweet peppers, just cut them in a cup or bowl shape.
https://www.foodnetwork.com/recipes/ree-drummond/stuffed-bell-peppers-3325315
Easy Baked Okra
Want to get the slime out of your okra? This is the fastest and easiest way we have found. You can toss it in cornmeal or use your favorite spice recipe to mix it up.
https://cooktoria.com/easy-baked-okra/
Vegetable Garden Pasta
This is a great recipe for pretty much any veggie you pick up at CSA. You could even try tiny diced summer squash!
https://www.cookingclassy.com/pasta-salad/
Baba Ganoush
Cold pita or chip dip on a hot summer day will make you fall in love with eggplant again.
https://www.feastingathome.com/authentic-baba-ganoush-recipe/
Grilled Green Beans
Everyone loves green bean casserole but put these babies on the grill with a light marinade and it might be your next go to.
https://www.allrecipes.com/recipe/238665/grilled-green-beans/
Bean Burgers
We made this burger this week and it was amazing! Does not need to be strictly black beans and we also threw in some poblanos with the green peppers. Flavor country here we come! Great summer food when paired with pickles, tomatoes, fresh onion and anything else you like to grill or pickle on top.
https://sallysbakingaddiction.com/best-black-bean-burgers/
Chilis Rellenos
You can use really any kind of salsa on your chilis. We used Salsa Verde from the recipe below.
https://mexicanfoodjournal.com/chiles-rellenos-de-puerco/
Salsa Verde
Tomatillos, Jalapeños and Cilantro this week!
https://cookieandkate.com/homemade-salsa-verde-recipe/
Summer Squash Galore
Not sure what to do with the abundance of zucchini and summer squash you receive every week?
25 Summer Squash Recipes You'll Want on Repeat All Season - Country Living (Click Here)
It’s Pickle Time, Vol. 2
We just had the biggest picking yet from the cucumbers in our greenhouse. We’ve been grateful for their vigor. Here’s a grab bag of old-school recipes, some I recognize from the Iowa-based side of my family. Many offer ideas for different vegetables as well, which are likely to be superabundant later in the season.
from Kristin Sutter at Taste of Home
Cabbage, Potato, and Ham One-Skillet
Grab a ham roast and give this recipe a try. You could add water partway through this recipe and turn it into a classic, satisfying soup.
Recipe from Priscilla Eibl
https://www.allrecipes.com/recipe/21560/skillet-ham-cabbage-and-potatoes/
Coleslaw
We like to throw a little bit of everything in our coleslaw, such as cucumbers, radishes or even some cilantro or dill. So go crazy and put your own spin on this basic recipe. This is a good template to start from.
Recipe from Delish
https://www.delish.com/cooking/recipe-ideas/a19601658/best-homemade-coleslaw-recipe/
Squash Fritters
Got loads of squash! Try this one out with any summer squash you have! Fun for dinner or breakfast to replace a potato hash brown!
Recipe from Healthy Recipes Blog
https://healthyrecipesblogs.com/yellow-squash-fritters/
Garlic Scape Pesto
Recipe from Savvy Eats
http://www.savvyeat.com/garlic-scape-pesto-freezing/
Check out these other 7 Things To Do With Garlic Scapes
Quick-Pickled Vegetables
Recipe from bon appetit:
https://www.bonappetit.com/recipe/quick-pickled-vegetables
Honey Glazed Carrots
Recipe from the Food Network
https://www.foodnetwork.com/recipes/sunny-anderson/honey-glazed-carrots-recipe-1938783
***Try swapping out parsley for chives or oregano!***
Roasted Asparagus with Green Garlic
Recipe from Fresh City Farms:
https://www.freshcityfarms.com/recipes/asparagus-with-green-garlic
***Herbs available in the pick-your-own garden would be great additions; oregano and chives!***
White Bean and Kale Soup
Check it out from Culinary Hill:
https://www.culinaryhill.com/white-bean-and-kale-soup/
*** Add chorizo or sweet italian sausage, included in the full diet share, to add a little more spice***
Glazed Hakurei Turnips
Check it out below from bon appetit:
https://www.bonappetit.com/recipe/glazed-hakurei-turnips
Southern Squash Patties
ingredients
2 cups squash, uncooked, grated
2 tsp onion, grated
1 tsp sugar (optional)
1/2 tsp salt
1/4 tsp pepper
6 tbsp flour
1 egg
4 tbsp butter
instructions
Combine grated squash and onion. Mix well.
Add sugar, salt, and pepper, and mix well.
Allow to sit 30 minutes, then drain well. (I had good luck simply squeezing it firmly without waiting).
Add the flour and egg and mix well.
Melt butter in frying pan or griddle.
Drop the squash mixture by spoonfuls into the butter and fry until golden brown.
-Sharby at GeniusKitchen
Garden Fresh Tomato Soup
YIELD: 6
INGREDIENTS
4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves
2 cups chicken or vegetable broth (alt: 1/2 to 1 cup chicken/veg. broth plus 1/2 to 1 cup cream)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoon sugar, or to taste
Basil, chopped, to taste
INSTRUCTIONS
In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and broth (do not add cream here, if using). Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill or food processor.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in cream (if using) and a bit of the tomato mixture, so that no lumps form, then stir in the rest. Heat through on low until hot. Season with sugar and salt, and adjust to taste. Top with chopped basil, if using.
Recipe adapted from allrecipes.com
Dark Leafy Greens and Ham
Directions:
Chop onions and garlic and add to skillet on medium heat with 2 tablespoons of butter. Let cook until tender. While cooking onions, dice 2 bunches of dark greens and add to onion/garlic mixture in skillet on medium heat.
Add the 1 jar of salsa and incorporate. Place ham end on top of green mixture and ad 1/2cup water to keep kale from browning. Cover for 10 minutes mixing occasionally.
Remove ham end and place on cutting board. Dice into 1/2inch squares and toss back into the mix in the skillet. Cover for another 5 minutes or until kale is tender.
Remove cover and stir in 1/2 cup heavy cream. Bring the dish back up to a simmer, stir occasionally.
Turn off burner and move skillet to cool.
Serve.
INGREDIENTS:
2 bunches kale, collards, swiss chard, pac choi, or mustard greens
3 gloves garlic
1 yellow onions
1 jar salsa
2 tablespoons butter
1/2 cup water
1/2 cup heavy cream
1 lb ham end
salt & pepper
Creamed Kale
INGREDIENTS:
3 bunches kale
3 cloves garlic
1 onion
1 cup whole milk
1 cup heavy cream
1 stick butter
1 tsp nutmeg
1 tsp red pepper flakes
salt and pepper
Directions:
Dice kale bunches and add to large skillet on medium heat with 1/2cup of water on the bottom. Cook until very tender, making sure the kale does not brown from lack of water. Add water when needed.
As kale cooks, brown garlic and onions in butter. Once brown add to tender kale along with 1 cup whole milk, 1 cup heavy cream and the rest of the butter. Incorporate and let simmer for 3 minutes. Add nutmeg, red pepper flakes and salt and pepper.
Once simmered turn off burner and move all ingredients to food processor and lightly blend until kale is finely chopped.
Move to serving dish and enjoy!
Shephard’s Pie
DIRECTIONS:
Halve and boil potatoes in lightly salted water for 12 minutes or until soft. Drain and place in bowl to mash. Add the butter and heavy cream, along with salt and pepper to taste. Mash and blend until smooth.
Next, quarter the onion, garlic, carrots and radish and place in food processor. Pulse until finely diced and move to separate bowl. In bowl, mix in broccoli and corn.
Preheat oven to 350F.
On the stove top cook turkey sausage until brown in a cast iron pan. Remove sausage from pan and add a tablespoon of butter. On medium heat cook all diced vegetables until roots are soft. Stir in 1 tablespoon of tomato paste. Add turkey sausage back in and fold to incorporate. Turn stove off and lightly flatten ingredients to the pan. Add the mashed potatoes on top and smooth until evenly distributed over surface of vegetables.
Place cast iron in oven at 350F and cook for 25 minutes or until potatoes are lightly browned.
INGREDIENTS:
1 cup broccoli
1 medium onion
3 medium carrots
1 large storage radish
1 cup corn
3 cloves garlic
1/2 lb breakfast turkey sausage
1 tbsp tomato paste
3lbs potatoes
1/2 cup heavy cream
1/4 cup butter
Teriyaki Brussel Sprouts WITH RADICCHIO
INGREDIENTS:
DIRECTIONS:
Melt the butter in the pan on low/med low heat. Add garlic and onions. Halve brussel sprouts and brown in pan with garlic and onions. Once browned on one or more sides add the thinly sliced radicchio. Cook for 5 minutes on medium heat. Turn heat to low and stir in the teriyaki sauce and milk or cream and let heat for 2 minutes. Turn off burner and grate cheese on top.
1 cup brussel sprout
1 yellow onion
1/2 head radicchio
4 cloves garlic
1/2 cup grated parmesan
1/4 cup heavy cream or milk
3 tbsp teriyaki sauce
4 tbsp butter
Recipes from Customer Appreciation Dinner, Summer 2016
For an early summer celebration dinner it's no surprise we featured the beautiful produce the season is bringing. Our goal was a menu that was bright, cool, and crunchy, refreshing but hearty. Everything was very simple so the recipes are short indeed. I think all these cold salads are even better the day after they're made.
Dish #1: For meat, we had grilled chicken roulades filled with pesto/chimichurri.
Whole chicken, deboned. Much easier with a suitable knife. Click here for a tutorial.
1 medium bunch each of basil and parsley. Adding a bunch of oregano would be even better.
2 ounces Romano Cheese
1/2 head of garlic
butcher's twine
Blend all ingredients except chicken and set aside. Lay the chicken out flat, skin side down, manipulating it so that there is both white and dark meat at all points across its width. Season the chicken with salt and pepper. Spread the herb puree all over the chicken, leaving a 2in band without puree at the far end. Roll the whole thing up, achieving as many turns as possible. This will probably be a bit sloppy. Truss the roll up as shown here, season the outside with salt and pepper, and cook on a medium-hot grill until internal temperature reads 165 degrees.
Dish #1: For meat, we had grilled chicken roulades filled with pesto/chimichurri.
Whole chicken, deboned. Much easier with a suitable knife. Click here for a tutorial.
1 medium bunch each of basil and parsley. Adding a bunch of oregano would be even better.
2 ounces Romano Cheese
1/2 head of garlic
butcher's twine
Blend all ingredients except chicken and set aside. Lay the chicken out flat, skin side down, manipulating it so that there is both white and dark meat at all points across its width. Season the chicken with salt and pepper. Spread the herb puree all over the chicken, leaving a 2in band without puree at the far end. Roll the whole thing up, achieving as many turns as possible. This will probably be a bit sloppy. Truss the roll up as shown here, season the outside with salt and pepper, and cook on a medium-hot grill until internal temperature reads 165 degrees.
Dish # 2: Chilled sweet corn and zucchini soup: I was concerned we wouldn't have enough corn to make corn soup for everyone, so I combined recipes for chilled corn and chilled zucchini soup. Turns out there was no need to worry. The combination was still delicious, though. I found the recipe here. The original idea was corn chowder, but I wanted to avoid any heaviness that might come with using flour, as well as to consider folks with dietary restrictions. Note that you do not want the vegetables to brown at all. Finally, in the interest of time, I ended up not straining the fibers out of the soup, as it was filtering very slowly through the cheesecloth. It was still delicious, but the satin texture of what did end up getting strained was so glorious, I would go through the trouble next time.
Dish #3: Our friend Mike is an old hand making fresh pasta, and offered to make some for the dinner. We got some of the freshly milled flour and semolina milled by Shana (Maestra at Talking Breads, whose loaves our members enjoy) and spent part of a morning making the linguine and hanging it to dry. Before the dinner, it was boiled, then tossed with garlic and butter, and served with halved cherry tomatoes marinated in salt, pepper, balsamic, olive oil, and basil. Slicing all those cherry tomatoes in half could take forever, but my solution was to arrange two rolled dishtowels so that the ct's were held in a single line across the cutting board, and one stroke of the knife cut them neatly in half, about 20 at a time.
Dish #4: Red cabbage coleslaw
1 red cabbage
2 carrots
1 large sweet onion, or two medium
1/2 cup each mayonnaise and plain yogurt
2 T white vinegar and/or lemon juice
2 T spicy mustard
I sliced all the vegetables very thin using a mandoline slicer, the best way to get slices of uniform thickness, especially if they are very thin. For the carrots, my mandoline has a blade to make matchsticks, but the large holes in a box grater will work fine too. Combine all ingredients and add salt and pepper to taste. In my opinion, you can use any proportion of mayo or yogurt, all of one and none of the other, but I like the combination.
Dish #5: German cucumber salad.
This is an old classic, one of my favorites. You can probably find better and more traditional recipes than mine here, but like most of my stuff, I wing it.
3 cucumbers , very thinly sliced (mandoline is best)
1 large sweet onion, sliced the same way
1/2 cup thick plain yogurt or sour cream
2 T white or white wine vinegar, plus extra
dill leaf, chopped
Liberally salt the sliced cucumbers and onion, toss, then let sit for 20 minutes to shed water. This is important. Drain this water, pressing gently to squeeze out more, but not so much that the cucumbers are crushed. Add remaining ingredients, Salt and pepper to taste, then add yogurt or vinegar to get the desired consistency. If your yogurt is thin, try to get out more water or cut back on the vinegar. Refrigerate overnight for best flavor.