Two Peas In A Pasta

8 green onions-finely chopped
2 tablespoons unsalted butter
1 cup low-sodium chicken broth
1 cup heavy cream
3/4 cup water
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
1 1/2 t kosher salt
1/2 t black pepper
1 pound dried egg fettuccine nests
1/3 cup chopped fresh flat-leaf parsley
2 t finely grated fresh lemon zest
1/3 cup finely grated parmesan plus additional for serving

Cook green onions in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes.
Add broth, cream, and water and simmer, uncovered, about 5 minutes.
Stir shelled peas into sauce and simmer 3 minutes.
Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine.
Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.

Zucchini Pizza Crust

3-1/2 cups grated zucchini and/or other summer squash
3 eggs, beaten
1/3 cup flour
1/2 cup Parmesan cheese, shredded
1/2 tsp dried basil

1. Preheat oven to 350.
2. Combine all ingredients and press into an oiled 9×13 pan.
3. Bake for 20-25 minutes until the surface is dry and firm.
4. Brush the top with a little olive oil and broil under moderate heat for 5 minutes
5. Pile all your favorite toppings on and bake at 350 for about 25 minutes.


Zucchini Alfredo

1 lb. package fettuccini noodles   
½ cup chopped basil
3 TBLS vegetable oil
5 cups shredded zucchini
2 cloves garlic, mince
½ cup milk
1 chopped onion (or green onions)  
salt and pepper to taste
8 ounces cream cheese, cubed
1 tsp Cajun spice (or another spice of your choosing)
grated Parmesan cheese

Cook noodles.
Sauté garlic and onion then add basil.
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet and stir in cream cheese until melted.
Season with salt, pepper, and Cajun spice.
Mix in noodles.
Spread in baking dish and sprinkle cheese on top.
Bake on 350 for 20 minutes.


Turnip Gratin

1-2 lbs. turnips (and/or rutabaga, potato, broccoli, cauliflower, kohlrabi)
1 clove garlic
3 TBLS butter
1 TBLS parsley, minced
pepper, to taste
1/2 cup milk or light cream
1/4 cheese, grated
1/4 cup bread crumbs

1. Steam the veggies until just fork tender (just a few minutes) adding them to the steamer in a way that the longer cooking veggies go in first.
2. Rub a shallow baking dish or deep pie dish with the garlic cut in half or with garlic mashed in a garlic press.
3. Rub butter around the baking dish.
4. Arrange all the veggies in the buttered dish and sprinkle with parsley and pepper.
5. Pour the milk or cream over them. Sprinkle with cheese then bread crumbs and finally dot the whole affair with butter.
6. Bake at 375 for about 40 minutes or until top begins to brown a bit.


Summer Vegetables Stewed in Their Own Juices

You can vary amounts of each vegetable or add and subtract any to fit the season. Just follow the basic idea. You will need a small batch of pesto to go with this.
3 TBLS olive oil
¾ lb. new potatoes (fingerlings are best)
2 bay leaves
½ lb. green beans, trimmed
2 onions, chopped
5 medium tomatoes, chopped into large pieces, juice reserved
3 garlic cloves, cut in half
3 fresh thyme sprigs
1 bell pepper
6 fresh sage leaves
1 lb. summer squash cut into large pieces
4 carrots, julienned
sea salt and freshly ground pepper
Warm the oil on low heat in a Dutch oven or other deep, heavy bottomed pot.
When fragrant add the onions, garlic, thyme, and sage.
Cover and cook while you prep the other veggies.
Start adding the veggies and salt each layer.
Add in this order for best cooking rates: carrots, potatoes, peppers, summer squash, tomatoes.
Pour the reserved tomato juice over it all and cook covered for about 40 minutes or until carrots and potatoes are tender.
If pot seems dry during cooking add a few TBLS of water or white wine.
Serve in soup bowls with a generous dollop of pesto on top.


Summer Medley with Potatoes and Green Beans

This one has been kid tested and approved!
1 small sweet onion chopped small
1 big clove garlic minced
1 cup cubed zucchini and/or crookneck
1 large handful green beans trimmed and snapped in two
¼ cup green or red pepper, chopped (I prefer red)
1 lb. cubed potatoes (Finns or Fingerlings are best, but any type will do.)
1 medium red tomato cubed, or 10 Sun gold cherry tomatoes halved
Salt and pepper to taste.
Optional: ½ cup grated cheddar cheese or crumbled feta

In one frying pan sauté garlic and potatoes of your choice.
While potatoes are cooking chop all the other veggies and have them ready.
When the potatoes are almost done, sauté in another pan onion, zucchini, and trimmed green beans to the doneness you prefer. I like things still crunchy and vibrant green. Add salt and pepper to taste as they cook.
When both pans are done, combine into one and mix. Enjoy as is or do as I do and grate a little cheddar or crumble some feta on top, cover with a lid, and let melt a minute removed from heat.
Chop up sun gold cherry tomatoes and/or red tomatoes and sprinkle on top.


Stuffed Squash

It is best to use kabocha, buttercup, red kuri, or pumpkin.

one of the squash mentioned above
seeds of the squash
1 small onions diced
1 small red pepper
1/2 green pepper
3 cloves garlic-minced or crushed
1/3 cup grated cheese (you could go any direction with this-cheddar, blue, Parmesan, feta)
salt and pepper to taste
bread crumbs-optional

1. Cut squash in half, scoop out seeds and pulp, but be sure to save the seeds.
2. Bake cut side down in a baking dish with a little water for steaming at 375 until almost done (about 30 minutes).
3. Meanwhile chop and sauté the garlic, onion, peppers, and mushrooms in olive oil or butter until just tender. Season with salt and pepper.
4. Flip the squash over and fill the cavities with the sauté mixture and sprinkle with cheese and bread crumbs.
5. Bake for an additional 20 or so minutes until cheese is melted and the crumbs are browning.

Shepard's Pie

Possibly the best use for leftover mashed potatoes and the odds and ends of the previous week’s CSA box. The ingredients can vary based on the season and your mood.
2 cups mashed potatoes
1 onion-chopped
3 cloves garlic-chopped
1 bay leaf
¾ cup chopped fresh tomatoes or ¼ cup tomato paste and ½ cup water
1 tsp salt
Any or all the following:
green beans
corn kernels
summer squash
Preheat oven to 350.
Prep and chop all veggies.
Sauté veggies in olive or canola oil starting with onions and garlic and adding ingredients with longer cooking times first, salting each addition lightly.
Add tomatoes, cover and simmer for 15 minutes.
Pour veggies in a 9×13 baking dish.
Spread potatoes over the top and sprinkle paprika over the top.
Bake for 25 minutes or until the potatoes are piping hot.



Refried Beans

2 cups dry beans, pinto or Rising River Farm’s mixed beans
2-3 TBLS olive oil
2 cups minced onion
5 or more cloves garlic, minced
2 tsp cumin
1 1/2 tsp salt
black pepper to taste

1 small bell pepper, minced
1 fresh tomatoes, chopped or stewed tomatoes

1. Cook the presoaked beans in plenty of boiling water until very tender and soft (about an hour). Drain and set aside.

2. Heat olive oil in a large skillet. Add onion, half the garlic, cumin, and salt. Sauté over medium heat about 10 minutes or until the onions are soft. Add (or don’t add) the optional bell pepper and sauté another 5 minutes. Add remaining garlic; season with black pepper.

3. Turn heat to low, add beans, optional tomatoes, and mix well. Mash with a fork or potato masher and cook for just a few minutes more.


     Quiche is one of those recipes that seem so complicated and cumbersome, but really it is not. A great way to simplify the process is to buy frozen pie crusts (which I admit I do!) Also, if you make one quiche, you might as well make a few extra and freeze them. Go ahead and cook them all and freeze the others once they cool. Freeze it whole or in single servings. It makes for any easy meal somewhere down the road when you just don’t feel like cooking. Quiche makes a great lunch, or even breakfast for the rest of the week.
     Quiche is endlessly variable, and can you change the veggies and herbs each time. Add a spicy sausage or keep it vegetarian. All you need to remember is the egg/milk/flour filling and the rest is up to you. This recipe will fill 2 standard, shallow frozen pie crusts.


2 Pie crusts
4 eggs
1 ½ cups milk
2 TBLS flour
1 medium onion or 1 bunch green onions-chopped
2 cloves garlic-chopped
Other suggestions:  zucchini, bell peppers, garlic scapes, broccoli, cauliflower, kohlrabi, spinach, chard, tomato rings placed on top.
Basil, thyme, oregano (use any or all, fresh or dried)
Salt and pepper
1 ½ cups of swiss or cheddar.
Optional: sprinkle feta over the top in addition to the other cheese.

-Poke holes in bottom of crusts and bake empty for 15 minutes.
-Sauté the onion and garlic in olive oil, until translucent.
-Add the chopped veggies and sauté until barely tender.
-Divide the vegetables between the two pie crusts.
-Blend the mild, egg, and flour in a blender of food processor and pour over the veggies in the pies crusts.
-Sprinkle the cheeses over the top and bake at 350 for about 40 minutes or until the top is a little golden and the filling is set.

Meatloaf with Lots of Hidden Veggies

Though I despised meatloaf as a child I love it now, especially in the late fall and winter when I crave filling comfort foods. This recipe calls for pureeing a whole host of vegetables and adding it to the meat. This is perfect for kids or others who claim to hate _______ (fill in the blank)! I vary the veggie contents based on what I have on hand. This recipe is pretty forgiving so feel free to modify. Serve with mashed potatoes and a big salad. Then enjoy cold leftovers for lunch during the week.

2 lbs. ground beef (you can use a mix of pork, cow, bison, whatever….)
2 slices bacon (Optional)
1 onion or leek –chopped
2 cloves garlic
1 large carrot-chopped
1 potato-chopped
½ stalk celery chopped
½ green pepper
½ cup tomato sauce or catsup
1 tsp paprika
1-2 tsp dried herbs (thyme, marjoram, savory, basil-choose what you like_
¼ cup minced parsley
1 cup fine bread crumbs
Salt and pepper to taste.
1 egg

-Put meat into a large mixing bowl.
-Puree all the veggies and bacon if using. Add to meat.
-Add the egg, breadcrumbs, and herbs and mix altogether.
-Press into 2 bread pans and bake at 375 for about an hour. Cooking time varies with how many of what vegetables you add. When the edges start pulling away from the side of the pan and top is a bit brown, it is probably done, but check for pinkness in the middle or insert meat thermometer and follow the recommendation for the type of meat you are using.

Kohlrabi Carrot Bake

3 medium kohlrabi, peeled and sliced
4 medium carrots, sliced
1/4 cup chopped onion
3 TBLS butter, divided
2 TBLS all-purpose flour
1/2 tsp salt
dash black pepper
1 1/2 cups milk
1/4 cup minced fresh parsley
1 TBLS lemon juice
3/4 cup soft bread crumbs

-Steam carrots and kohlrabi until tender, about 15 minutes, and set aside
-In a large skillet, sauté onion in 2 TBLS butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in the milk. Bring to a gentle boil and stir for 2 minutes, or until thickened.
-Remove from heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt baking dish that has been lightly greased.
-In a small skillet, melt remaining butter over medium heat. Add bread crumbs. Cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture.
-Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Eggplant Parmesan

2 Medium eggplants
¾ cups milk
2 cups fine bread crumbs
1 tsp basil
½ tsp each: oregano & thyme
1 jar Italian tomato sauce
1 lb grated mozzarella
½ cup parmesan

-Pre-heat oven to 375 and lightly oil a baking tray and a 9×13 pan.
-Cut eggplant into ½ inch rings.
-Dip rings in milk, the in bread crumbs until coated, then place in the baking dish and pan in a single layer. Bake until tender, about 20 minutes
-Remove eggplant from the 9×13 pan and spread a little tomato sauce on the bottom.
-Add a layer of eggplant slices, sauce, then mozzarella cheese and repeat the layering until you run out of ingredients. Make sure to have enough cheese to top it all off.
-Sprinkle top with parmesan and bake uncovered for about 40 minutes or until it is heated through and bubbly around the edges.
-Let stand for about 10 minutes before serving.

Cheese & Basil Polenta

Cheese & Basil Polenta

by jennifer on July 26, 2011

1-1/2 cups shredded mozzarella
1/3 cup grated Parmesan cheese
10 large fresh basil leaves or 2 teaspoons dried basil (fresh is best)
2 cups cornmeal
1 tsp teaspoon salt
1 jar tomato-basil sauce
10 crimini mushrooms (or another type if you prefer) – optional


Stir together cheeses & basil (cut fresh basil into thin ribbons.)
Boil 5 -1/2 cups water.
Slowly add cornmeal to boiling water, stirring constantly.
Reduce to low. Cook 10-15 minutes longer, stirring occasionally to prevent burning.
If using mushrooms, chop and saute in butter while polenta cooks.
Layer 1/2  polenta, 1/2 cheese, 1/2 mushrooms, then repeat.
Bake at 350 degrees for 40 minutes.

Serve with tomato-basil red sauce.

A good Caesar salad goes well with this.

If you eat meat, consider adding a spicy Italian sausage into the layers or serve on the side.

In summer, layer fresh tomato slices and more basil leaves on top.

Chard Rice & Brats


1 bunch chard- chopped (entire leaf and the upper end of stalks
1/2 sweet red, yellow, or orange pepper-chopped
1 small onion or medium shallot-chopped fine
1 clove garlic-minced
Salt and pepper to taste
1 cup uncooked rice of your choice. (I like basmati, but a heartier rice is good too.)
4 bratwursts

Optional: feta, grated cheddar, toasted sunflower seeds or walnuts

-Start cooking the rice.
-Chop all the veggies
-When rice is almost done, start cooking the brats either on the grill, in the oven or in a frying pan. (I like to grill them, personally.)
-If you are a multi-tasker, you can also start sautéing the onions and garlic until translucent.
-Add chard in batches and cook until the color changes to a vibrant bright green-just a few minutes. Try not to overcook. Toss with salt and pepper to taste.
-Serve with brats, either whole on the side, or cut up and added to the mix.
-Sprinkle the cheese of your choice and/or and seeds over the top.

NOTE: If you are a vegetarian, toasted salted nuts or pan-fried tofu can take the place of the brats.

Cauliflower & Broccoli Gratin

From The Big Book of Potluck

2 cups cauliflower florets
2 cups broccoli florets
2 TBLS better
2 TBLS flour
1 cup milk
1/2 tsp salt
Freshly ground pepper
3/4 cup grated Cheddar cheese
2 TBLS dry white wine
1/2 cup coarse dry bread crumbs
Freshly grated Parmesan cheese for sprinkling on top

1. Steam the cauliflower and broccoli until just tender. (Start with the cauliflower, then add the broccoli a few minutes later.)
2. Cool veggies under cold water and drain.
3. Put veggies in a gratin dish or casserole lightly coated with butter or oil and set aside.
4. In a saucepan, over medium heat, melt butter. Add flour and stir until bubbly. Add milk, salt, and pepper to taste and stir until thickened.
5. Add Cheddar cheese and stir until the cheese is melted.
6. Stir in wine and mix well.
7. Pour sauce over vegetables.
8. Sprinkle with bread crumbs and Parmesan cheese.
9. Bake uncovered, until bubbly, about 25 minutes.

Butternut Squash Gratin


2 leeks, chopped
3-5 TBS olive oil
5 cloves garlic, chopped
1 tsp dried thyme
1/2 tsp dried sage
1 can chopped tomatoes
1 butternut squash
1/4 lb Gruyere cheese, grated

1. Prepare squash by cutting in half lengthwise, scooping out seeds, and cutting into thick half-circles. Heat some of the olive oil in a frying pan and fry the squash in batches until brown on both sides.
2. Sauté the leeks, garlic, and herbs until leeks are soft. Add the tomatoes and simmer for 30 minutes. Add salt and pepper to taste.
3. Spread a thin layer of the tomato sauce over the bottom of a pyrex baking dish, then a layer of squash, then a dusting of the grated Gruyere. Repeat these layers until all the squash is used.
4. Bake at 350 until the sauce bubble up through the squash and the cheese on top is browned.

Broccoli Casserole with Blue Cheese Dressing


5 cups broccoli spears
4 TBLS butter
2 TBLS flour
1/4 tsp salt
1 1/4 cups milk
4 ounces cream cheese, cut into chunks
2 TBLS crumbled blue cheese
1 cup course dry bread crumbs

1. Steam broccoli until just tender.
2. Lightly coat a 8×11 3/4 inch glass baking dish with oil or butter.
3. Lay steamed broccoli out in a single layer.
4. In a saucepan over medium heat, melt 2 TBLS butter. Add flour, salt, and pepper and stir until bubbly
5. Add milk and stir constantly until thickened, about 2 minutes.
6. Add cream cheese and blue cheese and stir until cheeses are melted and sauce is well blended.
7. Pour over broccoli.
8. In a saucepan, melt the remaining butter and stir in breadcrumbs.
9. Sprinkle over casserole and bake uncovered until casserole is bubbly and top is golden, about 30 minutes.

Beet Sandwich

A Rising River Farm original known to convert lifelong beet haters! It sounds crazy, but you must try it. Popcorn dresses with tamari and nutritional yeast make a perfect accompaniment.

-6 medium beets, sliced thin (beet amount depends on how many are eating. Do one medium beet per person)
-1 small onion, sliced paper thin (reds or Walla Walla’s are best)
-dill pickles, sliced thin lengthwise
-good bread, ideally from one of our many fine local bakeries (sourdough is particularly good)
-mayonnaise, or some such substitute
-lettuce or spinach

1. Slice beets into 1/4 inch rings and steam until tender.
2. Thinly slice onions and pickles.
3. Toast your favorite bread
4. To assemble the sandwich spread some mayo on the toast, lay down a layer of beets, then a layer of onions, then pickles, then top with a leaf or two of lettuce or spinach to hold it all in place.

Now enjoy as beet juices dribble down your hands!

Arabian Squash Casserole

Preparation time: about 1 hour, after the squash is cooked and puréed. You can use pumkin, red kuri, kubocha, delicata, buttercut, or butternut.


4 cups cooked squash or pumpkin, mashed or puréed
1 Tablespoon olive oil
1-1/2 cups chopped onion
1 teaspoon salt
2 small bell peppers (1 red and 1 green, if possible), minced
4 or 5 medium cloves garlic, minced
black pepper and cayenne, to taste
1/2 cup firm yogurt
1 cup crumbled feta cheese
optional: sunflower seeds and/or minced walnuts, for the top


1. Preheat oven to 375 degrees.
2. Place the mashed or puréed squash in a large bowl.
3. Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 more minutes, or until the peppers begin to get soft.
4. Add garlic, black pepper, and cayenne, and sauté a few more minutes.
5. Add the sauté, along with yogurt and feta, to the squash, and mix well. Spread into an ungreased 9-inch square baking pan; sprinkle the top lightly with sunflower seeds and/or minced walnuts.
6. Bake uncovered for 25 to 30 minutes, or until bubbly.

Serves 4 to 5.