1 lb. green tomatoes, chopped
1/2 lb. onions, chopped
1/2 lb. honey
1/2 lb. raisins
1 pint cider vinegar
1 Tbsp. sea salt
Simmer all together until thickish. Bottle hot in sterilized jars.
(from "Simple Food for the Good Life" by Helen Nearing)
Showing posts with label onions. Show all posts
Showing posts with label onions. Show all posts
ITALIAN POTATOES WITH ONION AND ROSEMARY
2 ¼ lb. potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.
(from www.gardenguides.com)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste
Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.
(from www.gardenguides.com)
TOMATILLO SALSA
1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
ROASTED BUTTERNUT SQUASH AND PEAR SOUP
1 large or 2 small butternut squash, 3-4 pounds total
1 tablespoon vegetable oil (Olive oil works, too!)
2 cups chopped onion
1 chopped shallot, about 2 tablespoons
1 tablespoon chopped fresh ginger
1 1/4 teaspoons salt
1/4 teaspoon black pepper
2 ripe pears, peeled, cored and cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 tablespoon honey
1 teaspoon fresh thyme
1/4 cup heavy cream
Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup). Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm. Makes 9 Cups.
(October 2000 ed., Country Living magazine)
1 tablespoon vegetable oil (Olive oil works, too!)
2 cups chopped onion
1 chopped shallot, about 2 tablespoons
1 tablespoon chopped fresh ginger
1 1/4 teaspoons salt
1/4 teaspoon black pepper
2 ripe pears, peeled, cored and cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 tablespoon honey
1 teaspoon fresh thyme
1/4 cup heavy cream
Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup). Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm. Makes 9 Cups.
(October 2000 ed., Country Living magazine)
MELON WITH FETA, RED ONION, AND PINE NUTS
1 tablespoon vegetable oil
2 red onions, sliced 1/4 inch thick
2 cantaloupes
1 honeydew melon
1/4 cup chopped fresh mint leaves
1 tablespoon fresh line juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted
In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.
(Gourmet, June 1995)
2 red onions, sliced 1/4 inch thick
2 cantaloupes
1 honeydew melon
1/4 cup chopped fresh mint leaves
1 tablespoon fresh line juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted
In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.
(Gourmet, June 1995)
SWEET ONION AND WATERMELON SALSA
2 c. chopped watermelon, seeded
3/4 c. sweet onion
3/4 c. black beans, rinsed and drained
1/4 c. chopped seeded jalapeño chilies
1/4 c. chopped fresh cilantro
1 Tbs. brown sugar
1/2 tsp. salt
Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate, covered, 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.
(Farm-Fresh Recipes by Janet Majure)
3/4 c. sweet onion
3/4 c. black beans, rinsed and drained
1/4 c. chopped seeded jalapeño chilies
1/4 c. chopped fresh cilantro
1 Tbs. brown sugar
1/2 tsp. salt
Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate, covered, 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.
(Farm-Fresh Recipes by Janet Majure)
EARLY SPRING MEDLEY
4 Tbs. oil or butter
3 onions, sliced in rings
6 outer leaves of lettuce, chopped
2 cups peas
2 carrots, sliced
2 cups asparagus, cut in pieces
1 cup tiny new potatoes
Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.
(from Simple Food for the Good Life by Helen Nearing)
3 onions, sliced in rings
6 outer leaves of lettuce, chopped
2 cups peas
2 carrots, sliced
2 cups asparagus, cut in pieces
1 cup tiny new potatoes
Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.
(from Simple Food for the Good Life by Helen Nearing)
SWISS CHARD SOUP
1 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste
Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.
(contributed by CSA member, Carrie Sercel)
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste
Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.
(contributed by CSA member, Carrie Sercel)
WINTER VEGETABLE CHOWDER
1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.
(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.
(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
POTATO AND LOVAGE SOUP
2 Tbsp. olive oil
1 onion, chopped
3 cups potatoes, peeled and cubed
3 cups water
Approx. 1 1/4 cups milk
3 Tbsp. minced fresh lovage plus garnish
salt and black pepper to taste
Heat the oil in a large saucepan and add the onions and potatoes. Cook over low heat for 10 minutes. Add 3 cups of water and continue simmering until the potatoes are tender. Remove from the heat and allow to cool slightly. Puree the cooled mixture in a food processor or blender. Place into a clean pan and stir in the lovage and milk slowly, stopping when you feel it's the right thickness. Heat through, and serve with a garnish of lovage leaves. Makes 4 servings.
1 onion, chopped
3 cups potatoes, peeled and cubed
3 cups water
Approx. 1 1/4 cups milk
3 Tbsp. minced fresh lovage plus garnish
salt and black pepper to taste
Heat the oil in a large saucepan and add the onions and potatoes. Cook over low heat for 10 minutes. Add 3 cups of water and continue simmering until the potatoes are tender. Remove from the heat and allow to cool slightly. Puree the cooled mixture in a food processor or blender. Place into a clean pan and stir in the lovage and milk slowly, stopping when you feel it's the right thickness. Heat through, and serve with a garnish of lovage leaves. Makes 4 servings.
LENTILS WITH LOVAGE
1/2 small chopped sweet onion
chopped butter
12 ounces whole green lentils
1/2 cup chopped lovage
1 sprig of fresh thyme
orange zest/peel
chicken stock or water
Sauté the chopped onions in the butter to soften but do not brown. Stir in the lentils. Add the chopped lovage, thyme, one strip on orange peel or a small amount of zest and stock. Cover and simmer until tender. Remove the lentil mixture with a slotted spoon and reduce the liquid in the pan, while adding a little more butter and salt and pepper to taste. Serve over the lentil mixture. Serves 4.
chopped butter
12 ounces whole green lentils
1/2 cup chopped lovage
1 sprig of fresh thyme
orange zest/peel
chicken stock or water
Sauté the chopped onions in the butter to soften but do not brown. Stir in the lentils. Add the chopped lovage, thyme, one strip on orange peel or a small amount of zest and stock. Cover and simmer until tender. Remove the lentil mixture with a slotted spoon and reduce the liquid in the pan, while adding a little more butter and salt and pepper to taste. Serve over the lentil mixture. Serves 4.
AUTUMN MINESTRONE
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata, or kabocha)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale/collard greens
1 1/2 c. cooked (or 15-oz. can) cannellini beans
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.
(from Moosewood Restaurant Daily Special, by the Moosewood Collective)
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata, or kabocha)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale/collard greens
1 1/2 c. cooked (or 15-oz. can) cannellini beans
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.
(from Moosewood Restaurant Daily Special, by the Moosewood Collective)
ITALIAN PEASANT SOUP
1/4 c. white wine
1 c. finely chopped onions
1 c. finely diced celery or celeraic
1 c. finely diced carrots
1 1/2 c. peeled & diced potatoes
1 1/2 c. peeled & diced parsnips
8 c. vegetable stock or water
1/2 tsp. thyme
2 tsp. crushed garlic
1 Tbsp. soy sauce
2 c. chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer. Makes 8 1/2 cups.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, by Madison Area Community Supported Agriculture Coalition)
1 c. finely chopped onions
1 c. finely diced celery or celeraic
1 c. finely diced carrots
1 1/2 c. peeled & diced potatoes
1 1/2 c. peeled & diced parsnips
8 c. vegetable stock or water
1/2 tsp. thyme
2 tsp. crushed garlic
1 Tbsp. soy sauce
2 c. chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer. Makes 8 1/2 cups.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, by Madison Area Community Supported Agriculture Coalition)
CUCUMBER SOUP
2 tsp. vegetable oil
5 cucumbers, peeled, seeded, chopped
3 cloves garlic
2 medium onions, chopped
2½ c. vegetable broth
1/4 c. chopped fresh dill
pepper to taste
1 c. soy or cow milk
Heat the oil over medium heat in a large saucepan and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the milk just before serving.
(from Mad Mares Cookbook)
5 cucumbers, peeled, seeded, chopped
3 cloves garlic
2 medium onions, chopped
2½ c. vegetable broth
1/4 c. chopped fresh dill
pepper to taste
1 c. soy or cow milk
Heat the oil over medium heat in a large saucepan and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the milk just before serving.
(from Mad Mares Cookbook)
BREAD AND BUTTER PICKLES
2 qt. med. cucumbers (about 3 lb.)
4 small onions
1½ tsp. celery seed
1 green pepper
1½ Tbs. mustard seed
2 Tbs. salt
1½ tsp. turmeric
2½ c. vinegar
2½ c. sugar
Slice cucumbers, onions, and pepper. Heat vinegar, sugar, and spices except turmeric. Add vegetables to cooking solution. Don’t allow to boil. Add turmeric and stir. Stuff into jars. Keeps in fridge for 2 weeks.
(from Mad Mares Cookbook)
4 small onions
1½ tsp. celery seed
1 green pepper
1½ Tbs. mustard seed
2 Tbs. salt
1½ tsp. turmeric
2½ c. vinegar
2½ c. sugar
Slice cucumbers, onions, and pepper. Heat vinegar, sugar, and spices except turmeric. Add vegetables to cooking solution. Don’t allow to boil. Add turmeric and stir. Stuff into jars. Keeps in fridge for 2 weeks.
(from Mad Mares Cookbook)
BRUSSELS SPROUTS IN CIDER WITH ONIONS & APPLES
1 pound Brussels sprouts
2 apples
2 Tbs. butter
2 Tbs. olive oil
1 yellow or red onion, chopped
1 1/2 c. apple cider
1/2 tsp. salt
1/2 tsp. pepper
2 star anise
1/4 c. balsamic vinegar
Trim sprouts and halve lengthwise. Cut apples into 1/2-inch cubes. Melt butter and oil in large skillet over low heat. When mixture foams, increase heat to medium and add apples and onions; sauté until apples are soft and onions are translucent, about 4 minutes. Add sprouts; sauté 3-4 minutes. Add remaining ingredients, except vinegar. Cover, reduce heat, and simmer until sprouts are easily pierced with a fork, about 10 minutes. Discard anise. Remove contents of pan with slotted spoon to warm serving dish; cover. Heat liquid in pan over medium-high heat until reduced by half. Add vinegar; cook 2-3 minutes, stirring and scraping pan to loosen any stuck-on bits. Pour over sprouts; serve immediately. Serves 6.
(from Vegetarian Table: France)
2 apples
2 Tbs. butter
2 Tbs. olive oil
1 yellow or red onion, chopped
1 1/2 c. apple cider
1/2 tsp. salt
1/2 tsp. pepper
2 star anise
1/4 c. balsamic vinegar
Trim sprouts and halve lengthwise. Cut apples into 1/2-inch cubes. Melt butter and oil in large skillet over low heat. When mixture foams, increase heat to medium and add apples and onions; sauté until apples are soft and onions are translucent, about 4 minutes. Add sprouts; sauté 3-4 minutes. Add remaining ingredients, except vinegar. Cover, reduce heat, and simmer until sprouts are easily pierced with a fork, about 10 minutes. Discard anise. Remove contents of pan with slotted spoon to warm serving dish; cover. Heat liquid in pan over medium-high heat until reduced by half. Add vinegar; cook 2-3 minutes, stirring and scraping pan to loosen any stuck-on bits. Pour over sprouts; serve immediately. Serves 6.
(from Vegetarian Table: France)
TANTRÉ FARM SLAW
2 medium beets, grated
3 large carrots, grated
1 kohlrabi, peeled and grated
1 medium onion (optional)
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add grated turnips, mint, basil, lettuce, parsley, etc. Serves 4.
3 large carrots, grated
1 kohlrabi, peeled and grated
1 medium onion (optional)
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add grated turnips, mint, basil, lettuce, parsley, etc. Serves 4.
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, & BASIL
4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 c. packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbs. olive oil
salt and pepper to taste
goat cheese (or your favorite cheese), grated
Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. Serves 8.
(Contributed by CSA member, Misha Moore)
1 pint cherry tomatoes
1 medium onion
1 c. packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbs. olive oil
salt and pepper to taste
goat cheese (or your favorite cheese), grated
Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. Serves 8.
(Contributed by CSA member, Misha Moore)
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