Asian Noodle Salad with Toasted Sesame Dressing

Salad
1 - 8 oz. package soba or thin rice noodles
1/4 cup cilantro, chopped
1/4 cup toasted sesame seeds

Dressing
2 Tbls toasted sesame oil
3 tbsp. tamari
3 tbsp. balsamic
1 tbsp. maple syrup
1 tbsp. hot pepper oil

Optional Additions
shredded cabbage
chopped carrots
peas
sliced scallion
sweet peppers
cubed tofu

Procedure
1. Cook noodles according to package instructions. Drain, rinse, and set aside.
2. Combine dressing ingredients in a mason jar with a lid and shake vigorously to combine.
3. Add dressing and cilantro to cooked noodle and stir to combine. Add veggies and tofu, if using and stir.
4. Sprinkle toasted sesame seeds on portions at the time of serving.

Coleslaw with Creamy Dill Dressing

Ingredients:
1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

Dressing:
1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

Procedure:
1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.

 

Black Beans and Rice Salad

Ingredients:
1/2 cup olive oil
3 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

Directions:
1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp.
Serves 8-10

Vegetarian Chili with Winter Squash

INGREDIENTS:
1 cup yellow onion, diced
1 cup carrot, diced
1 cup bell pepper (any color), diced
3 or more cloves garlic, minced
2 tsp soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 tsp dried oregano
1 tsp dried cumin
1 14.5 oz can diced tomatoes
1 1/2 cup pureed squash (pumpkin or delicata are the best)
olive oil for sautéing
2 cups vegetable broth
3 cups cooked beans (black, pinto, kidney, or tigers eye)
1 TBSP lime juice

Optional toppings: cilantro, jalapeno, sour cream, cheese, avocado

PROCEDURE:
1. Dice up all the veggies.
2. Sauté onion, carrot, pepper in olive oil for about 5 minutes. Add garlic, soy sauce, and spices. Sauté another minute.
3. Add tomatoes, vegetable broth, squash and cooked beans.
4. Simmer about 15 minutes to meld.
5. Serve with any or all the suggested toppings and consider whipping up a batch of corn bread.

Spunky Chili

Ingredients:
2 TBSP olive oil
1 1/2 cups chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
2 tsp mild chili powder 2 tsp ground cumin
3/4 tsp salt
1 TBSP cider vinegar
1 small bell pepper, seeded and chopped
2 tsp minced garlic
5 cups cooked kidney, tiger’s eye, or Rising River Farm’s dry bean mix
4 cups canned, stewed tomatoes
1/2 lb. cooked, ground burger (optional)

Toppings:
sour cream
grated cheddar cheese
salsa
tortilla chips

Procedure:
1. In a soup pot heat 2 TBLS olive oil. When heated add the onion, carrot, celery, chili powder, and cumin, and salt. Sauté for 10 or so minutes.
2. Add vinegar, pepper, garlic, and beans. Stir and cook for 5 minutes.
3. Slowly add 2 cups tomato juice.
4. Stir and cover for 20 minutes. Stir every 5 minutes or so.
5. Serve with the toppings of your choice

Black Bean & Salsa Soup

This soup is sooooo good and you can tweak the recipe based on what veggies you have on hand. The recipe is vegan, but you can always add chicken or some other meat if you want extra protein, and/or garnish with shredded cheddar and/or sour cream.

Ingredients:
2 Tbsp olive oil
1 cup yellow onion, diced
3 or more cloves garlic, minced
1 cup red pepper, chopped
1.5 tsp cumin
1 tsp chili powder
1.5 cups chunky salsa, fresh (homemade or store bought) is better than jar salsa.
4 cups vegetable stock
2 15 oz cans black beans, drained
1 cup fresh or frozen corn kernels
Extra’s for serving (all are optional)
lime juice
fresh cilantro, chopped
tortilla chips
ripe avocado, cubed
hot sauce
shredded cheddar cheese
sour cream

Procedure:
1. Heat oil in a large soup pot. When hot, add garlic, onion, pepper, and a pinch each of salt and pepper. Stir and cooked for about 4 minutes.
2. Add cumin and chili powder, stir to coat. Then add salsa and vegetable stock. Bring to a low boil.
3. Add black beans and corn. Simmer covered for 30 minutes, stirring occasionally. If you are adding meat, figure out when to add it based on what type and whether it is pre-cooked.
4. Enjoy on its own or add some of the extras suggested above.

Veggie Confetti Salad

½ lb. green beans trimmed and snapped in two
3 carrots –grated
1 clove garlic minced or crushed
½ green pepper-chopped
1 handful basil leaves-chopped
1 lemon cucumber or ½ large slicing cucumber-chopped
2 tomatoes-chopped (try to remove some of the seeds and juice before chopping into cubes
Optional:  ¼ cup sautéed red onion
Dressing:
1 T olive oil
2 T balsamic vinegar
1 tsp crushed oregano
1/2 cup crumbled feta
Optional: Toasted walnuts or pine nuts

Lightly steam green beans for a few minutes until bright green but still crunchy.
Rinse in cold water to stop cooking.
Chop all veggies and combine in a large salad bowl.
Add oil, vinegar, oregano and toss to coat.
Sprinkle feta and nuts on top and serve.

Greek Fresh Vegetable Salad With Feta Cheese

Ingredients:
3-4 tomatoes (about 1 1/2 pounds), seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 cup chopped red onion
1 cup diced red bell pepper
1/2 cup diced green bell pepper
3 Tbsp chopped fresh parsley
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano (or 1/2 tsp fresh oregano)
1/4 tsp salt
Freshly ground pepper (to taste)
1/4 cup crumbled feta cheese
1/4 cup pitted Kalamata olives
1/4 cup toasted pine nuts*

* To toast pine nuts, preheat oven to 350 degrees. Spread nuts on a baking sheet and bake until golden brown, 3-4 minutes. Watch carefully because they burn easily!

Procedure:
1) In a large bowl combine tomatoes, cucumber, onion, bell peppers and parsley.
2) In a small bowl whisk together oil, vinegar, oregano, salt, and pepper to taste.
3) Pour oil mixture over the vegetables and toss.
4) Cover and refrigerate several hours.
5) before serving, gently stir in feta, scatter olives, and sprinkle pine nuts on top.
Serves: 6

 

 

Cool Cucumber and Avocado Salad

Ingredients:
2 English cucumbers, diced
1 teaspoon salt
1/2 cup diced red onion
1 small red bell pepper, diced
2 limes, zested and juiced
1/4 cup chopped fresh cilantro
1 tablespoon white sugar
1/2 teaspoon curry powder
4 dashes hot pepper sauce
2 avocados – peeled, pitted and diced

Directions:
1.Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip.
2.In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.

 

Coleslaw with Creamy Dill Dressing

Ingredients:
1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

Dressing:
1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

Procedure:
1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.
 

Chopped Salad With Balsamic-Garlic Viniagrette

Ingredients:
3 Tomatoes, seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
4 ounces mushrooms, quartered
1/2 cup chopped red onion
Balsamic- Garlic Vinaigrette (recipe below)
1 cup cubed mozzarella cheese
3/4 cup pitted black olives

Directions:
1) In a large bowl, combine tomatoes, cucumber, bell peppers, mushrooms, and onion. Toss with enough dressing to coat.
2) Cover and chill vegetables for several hours in the refrigerator before taking to a potluck.
3) Scatter cheese and olives on top before serving.
Serves 4-6

BALSAMIC-GARLIC VINAIGRETTE
2/3 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp red wine vinegar
2 garlic cloves, minced
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1 tbsp. fresh lemon juice
1/2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
– In a bowl, whisk together all ingredients.
Makes about 1 cup

 

 

Black Beans And Rice Salad

1/2 cup olive oil
3 tbsp. orange juice
2 tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp
Serves 8-10

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.

Ingredients:
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
mushrooms-optional
bread crumbs-optional

Procedure:
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:
carrots
broccoli
green beans
peppers
corn kernels
chard
spinach
summer squash
cauliflower
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.

 

 

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.

INGREDIENTS:
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

PROCEDURE:
-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.

Chard Rice & Brats

 

Ingredients:
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

Procedure:
-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.

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.

Ingredients:

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

Procedure:

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.

Black Bean & Rice Salad

Ingredients:
1/2 cup olive oil
3 Tbs orange juice
2 Tbs red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

Directions:
1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp.

Serves 8-10