Yogurt with Fresh Strawberries


Yogurt with Fresh Strawberries

Ingredients : 2 quarts of plain Greek or Bulgarian yogurt ; 1 quart of strawberries ; ½ tsp Stevia  Preparation : Mix well yogurt and Stevia until smooth. Add the roughly chopped strawberries. Serve cold.

Recipe  and pic courtesy of CSA friend Fairy Godmother

June 18, 2013 Fullshare


carrots, picklers, kale, lettuce, green onion, snow peas, new potatoes, radish, yellow squash, big beef tomato, zuchini, asian greens mix, chard, garlic scapes, broccoli

Veggies for dogs

If you have wilted greens and slightly dehydrated veggies or fruits, don’t throw them away. You can always toss them in the blender with a cup of water, process them until smooth and give them to your dog for dinner. If the dog is raw-fed, just add raw meaty bones to the side. If not, pour the vitamin-loaded smoothie over your dog’s kibble, let it soak a while and serve

Pink Smoothie

1 cup water
2 cups orange juice
2 tsp. ginger
1/4 in. of vanilla bean
1 small raw beet
1-2 raw broccoli florets
1 large carrot

Recipe courtesy of CSA friend Fairy Godmother

Yummy mushrooms

Toss the mushrooms into a heavy, very hot, dry saute pan and listen to the squeek while keeping them moving/from sticking. Once they’d sweated out most of their moisture and are crisping up at the edges,take them off the heat and finish them with some butter, salt and pepper.

Recipe courtesy of CSA member Steven

Beet Risotto

3 C. chicken or vege stock 1 I/2 C. raw diced beets
4 Tbsp. butter
1 large shallot, diced 1/3 C. grated Parmesan
3/4 C. Arborio rice salt and pepper to taste
1/4 C. white wine

1. Bring stock to a boil. Keep hot while making the risotto.
2. Heat pan over med.- high heat. Add half the butter. When it is melted, add shallots, and sweat for 2 minutes. Add rice, stirring to make sure each grain is coated in butter.
3. Add wine to the pan. When the rice has absorbed the wine, add1/2 C. of the stock and the beets. Gently stir to make sure nothing is sticking to bottom of pan. Add 1/2 C. remaining liquid. Cook rice, uncovered and without stirring, until most of the liquid is absorbed. Add remaining liquid, 1/2 C. at a time, and continue cooking in the same method.
4. Test risotto to ensure that it is cooked almost completely. If not add more hot water and continue cooking. Otherwise, season with salt and pepper. Stir in parmesan and butter

Recipe courtesy of CSA member Dawn

Summer Veggie Stew

1 c. carrots,1 c. celery,1 c. onions combine first three ingredients in soup kettle with 1-2 T. butter and saute briefly. when they are semi-soft remove from kettle and puree in food processor. return veggies to pan and simmer for 5 min. then add broth and spices.
3 c. water
2. teaspoons “Better than Bouillon”
1T. fresh parsley 1 T. fresh basil and 1teaspoon fresh oregano
Simmer for 5 min.
add 2-3 cups of sliced zucchini or yellow squash to the soup and cover kettle with lid and cook 10 min or until tender.
Then add 2-3 handfuls of chard leaves, cut into 2 inch pieces. 5 min. or until leaves are cooked.
Season with Salt and Pepper and fresh garlic to taste

I think this recipe would be very good seasoned with curry instead of the basil and oregano and served with rice!
This recipe is so easy and adaptable you could almost add anything from potatoes to white beans and it would be hearty and delicious.

Recipe courtesy of CSA member Stephani

The Salad


This is a salad that often IS our meal for dinner.

Big bowl of washed and chopped green salad (any combination of greens,spinach)
Green onions (5-7; chopped)
Hard boiled eggs (2; chopped)
Pepita seeds, sunflower seeds,chia seeds (as much as you want)
Raisins (1/4 cup)
Shredded cheese (we often skip)
Steamed broccoli or asparagus chopped (optional)
Dressing- olive oil,balsamic vinegair,salt (lemon can be used instead of vinegair) or any other dressing you like


June 11, 2013 fullshare

cabbage, cauliflower, cucumber, snow pea,
tomato, yellow squash, pink turnips, zucchini,
strawberries, kale, garlic scrapes, swiss chard,
collards, green onions, carrots

Chard and broccoli chicken rice

4 leaves of chard, cut up
1 head of chopped broccoli
2 sliced carrots
2 cups brown rice
1 can chicken (fresh is preferred)
1 tomato, diced

salt, pepper, cilantro to taste

Steam the chard, broccoli, and carrots for 15 minutes.
Boil the rice per directions.
Heat the chicken on stove top in a little bit of olive oil.

Combine all ingredients, then add fresh tomato with seasonings

Recipe courtesy of CSA member Cherie

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