Roasted Ratatouille
INGREDIENTS2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons2 peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable [...]
Kale Salad with Ricotta Salata and Creamy Avocado Dressing
Submitted by CSA member CassieServes 3 as main dish, 6 as sideINGREDIENTS1 bunch kale, chiffonade, ~6 cups6 radishes, very thinly sliced1/4 cup red onion, thinly [...]
Watermelon and Cucumber Gazpacho
Source: Bon Appetit, August 20051 watermelon, seeded and diced (about 5 cups), divided1 small cucumber, peeled, seeded, diced (about 1 cup)1 medium-size red bell pepper, [...]
Roasted Tomato and Red Pepper Gazpacho
Source: Bon Appetit, July 20044 pounds plum tomatoes, halved5 large red bell peppers, divided4 medium-size red onions, divided1/2 cup extra-virgin olive oil3 cups water, divided3 [...]
Wilted Greens With Red Onion and Toasted Walnuts
From National Public Radio, June 7, 2011Makes 4 servings4 tablespoons olive oil1 cup walnuts, coarsely chopped1 large red onion, very thinly sliced in rounds1 large [...]
Farmstand Gazpacho
From PARADE, June 20082 cups peeled and diced (1/4 inch) cucumber2 cups diced (1/4 inch) red bell pepper2 cups diced (1/4 inch) ripe tomato1/2 cup [...]
Beet Salad
The Ingredients4 beets, sliced½ cup water1 carrot, grated1 small summer squash, grated1 red onion, sliced into thin half moons1/3 cup olive oil 1/3 cup fresh [...]