Romanian Eggplant Spread
This is direct from a Romanian customer, as she wrote it
Products (Eggplant)

Winter Greens with Sage Poached Cherries
Ingredients: 1 cup full bodied wine Four 3-inch sprigs sage 3/4 cup dried tart cherries (sweetened), about 4 ounces 3 TBS sherry vinegar 2 tsp Dijon mustard 1/4 cup plus 2 TBS extra virgin olive oil Kosher salt and freshly ground black pepper

Escarole in broth with lemon and eggs
From Andrea Reusing in "Cooking in the Moment"

Joe's World Famous Bloody Mary Mix
"Typhoid Mary"   Joe’s World Famous Bloody Mary Mix 1. One quart Tomato Juice (run those maters through a food mill=perfect!), if you've got enough green zebras, you can make a "Typhoid Mary." 2. 5 dashes of salt 3. 5 dashes of pe
Products (Tomato)

Caldo Verde
1/4 cup extra-virgin olive oil 12 ounces Spanish-style chorizo sausage, cut into 1/2-inch pieces 1 onion, chopped fine 4 garlic cloves, minced Salt and Pepper 1/4 tsp red pepper flakes 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch
Products (Kale, Potato, Collard Greens)

Cabbage and Mushroom galette
In this gorgeous vegetarian galette recipe, caramelized cabbage, earthy mushrooms and salty queso fresco (a soft, fresh Mexican cheese also known as queso blanco) are layered and wrapped within a peppery, flaky pastry crust. For an easy lunch or dinn
Products (Onion, Cabbage, Thyme, Mushrooms)

Roasted Brussels Sprouts with Pancetta and Sage
Ingredients 1 large leek, white and light green part only, thinly sliced 2 pounds Brussels sprouts, trimmed and halved (about 8 cups) 1/2 cup chopped pancetta (2 ounces) 2 tablespoons finely chopped fresh sage 2 tablespoons extra-virgin oliv
Products (Brussels Sprouts, Sage)

Pomegranate molasses-glazed carrots with pistachios
In this glazed carrot recipe, instead of a traditional sugar glaze, we glaze spiced carrots with a combination of sweet-tart pomegranate molasses and honey. A touch of butter and a sprinkling of pistachios make them a decadent yet simple vegetable
Products (Carrot, Chives)

Collard Green Gratin
In place of collards, you can make this with the same amount of curly or Tuscan kale. Ingredients 4 ounces very thinly sliced country ham or prosciutto 1 cup coarse fresh breadcrumbs 4 tablespoons olive oil, divided 1 teaspoon chopped fresh
Products (Kale, Thyme, Collard Greens)

Greens with Horseradish-Creme Fraiche dressing
I don't tend to have flaxseeds or amaranth around, so I just leave them out. Use em' if you got em' I suppose :) Also, we just use whatever greens we have around (usually kale or collards), but the more bitter (radicchio, escarole, endive) or spicy (

Roasted Sweet Potatoes with Speck (or prosciutto) and chimichurri
  Feel free to play with different herbs in the chimichurri recipe. Ingredients 4 small sweet potatoes, unpeeled, cut lengthwise into wedges 2 tablespoons plus 1/4 cup olive oil Kosher salt, freshly ground pepper 1/2 cup fresh cilantro

Fennel and Orange Salad with Lemon-Ginger Vinaigrette
Ingredients 1/4 baguette, very thinly sliced 2 tablespoons white wine vinegar 1 teaspoon finely grated lemon zest 1 teaspoon finely grated orange zest 1 teaspoon finely grated peeled ginger 1/2 teaspoon coarsely ground black pepper Kosher
Products (Fennel, Mesclun Mix, Ginger)

Leeks en Cocote
Ingredients 8 leeks, white and pale-green parts only 2 tablespoons olive oil 1 shallot, thinly sliced 1/4 pound thick-cut bacon, sliced crosswise 1/4 " thick 2 garlic cloves, thinly sliced Kosher salt, freshly ground pepper 1/4 cup dry white
Products (Leek, Chives)

Burnt carrots with goat cheese, parsley, arugula and crispy garlic chips
Ingredients 2 tablespoons red wine vinegar 1/2 cup plus 1 to 2 tablespoons extra virgin olive oil Coarse salt and freshly ground black pepper 8 medium carrots (about 1 1/4 pounds), peeled 1 tablespoon chopped fresh thyme 1 small bunch flat-

Crispy potato cake with garlic and parsley
Leftovers are great for breakfast!
Products (Potato, Parsley)

Wilted Escarole Salad
Ingredients 1/2 loaf country-style bread (about 8 ounces), crust removed, torn into 1" pieces (about 5 cups) 7 tablespoons olive oil, divided Kosher salt, freshly ground pepper 2 garlic cloves, coarsely chopped 1–2 anchovy fillets pack
Products (Greens: Escarole)

Squash and Bean Minestrone with arugula salsa verde
Squash and Bean Minestrone The recipe should be a rough guide.  We don't usually have green beans during butternut squash season so I omit those.  I use whatever greens we have on hand (usually kale).  You get the picture: don't be

Roast Salmon and Broccoli with chile-caper vinaigrette
Ingredients 1 bunch broccoli (about 1 1/2 pounds), cut into florets 4 tablespoons olive oil, divided Kosher salt, freshly ground pepper 4 6-ounce skinless salmon fillets 1 jalapeño, thinly sliced into rings, seeds removed if des
Products (Broccoli)

Kohlrabi and Apple Salad with Caraway
Ingredients 1 teaspoon caraway seeds 3 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Kosher salt, freshly ground pepper 2 medium kohlrabi or 1 medium celery root (celeriac), peeled, thinly sliced on a man

Robust end-of-the-summer spaghetti
1 1/2 to 2 pounds eggplant, peeled and sliced a scant 1/2 inch thick 2 red or yellow bell peppers, or one each, halved lengthwise 1/4 cup olive oil, plus extra for eggplant 1 onion, finely diced 1 garlic clove, minced 3 anchovies, chopped 1/3 c

Cucumber and pepper relish
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish   1 or 2 (about 3/4 pound) cucumbers 1 small sweet pepper, any variety, very finely diced 3 scallions, including an inch of the greens, thinly sliced 2 TBS cho

Coal roasted eggplant with smoky tomato sauce or lemon-mint sauce
Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining). Place 2 small eggplants (about 1 pound total) directly on coals and cook, turning occasionally
Products (Tomato, Eggplant, Parsley)

Eggplant parmigiana
3 eggs 1 ¼ cup grated Parmesan cheese, divided 2 cup bread crumbs Olive oil for frying 2 Italian or globe eggplants, peeled and sliced ½ inch thick Prepared marinara sauce 16 oz. mozzarella   In a shallow bowl, beat eggs wi
Products (Eggplant)

Fried okra
1 large egg, lightly beaten ½ cup buttermilk ½ cup all purpose flour, divided ½ cup cornmeal 1 tsp salt ½ tsp pepper 1 pint okra, stems removed and cut crossways into ½ inch pieces Vegetable oil
Products (Okra)


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