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.




     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.

Asian Noodles with Peas & Greens

1  13.5 oz Can Coconut

3 TBLS apple cider vinegar
2 TBLS Cilantro
2 TBLS Tamari
3/4 TBLS grated fresh ginger (briefly fried with 1 tsp freshly crushed pepper added at end to the sauce)
3 tsp sesame oil
2  tsp Sriracha hot sauce (could use less–heat wise)
2 tsp green Thai curry paste (could use slightly less if too hot but flavor will be slightly different)
1/2 tsp brown sugar
2 green onions finely cut (added raw)
4 or more cloves of garlic cut and fried till brown with pinch of salt

3 bundles of udon noodles (or wide rice noodles)
1 or more cups Tofu or chicken cubed and fried
¼ cup Toasted sesame seeds
2 cups Peas-snow or snap, trimmed and snapped in two
2 carrots- cut into rounds
Mustard greens or spinach-leaves torn into bite-sized pieces

-Make sauce first to let flavors meld.

-Cook the chicken or tofu (a great use for leftover chicken).
Cook noodles according to package directions, then rinse thoroughly in cold water and drain well.
Pour noodles into a deep serving bowl and add sauce, veggies, and tofu or meat.
Mix well and top with sesame seeds.
Serve cold.