Heirloom Tomato Soup
Source: One United Harvest Cookbook15-20 juicy tomatoes1 bulb garlic, peeled and minced3-4 onions2-3 sweet peppers3-4 carrots4-5 celery stems2-3 cups canned or cooked black beansolive oil1 [...]
Eggplant papoutzakia
Source: Animal, Vegetable, Miracle by Barbara Kingsolver2 pounds eggplantolive oil2 medium onionsgarlic to taste2 large tomatoes, diced2 t nutmegsalt and pepper to taste6 oz sliced [...]
Baba Ganouj
Baba Ganouj, from Gourmet July 20073 medium eggplants (about 1 pound each)1/2 cup fresh lemon juice1/4 cup red-wine vinegar8 garlic cloves1 cup well-stirred tahini (sesame [...]
Zucchini and Potato Tortilla
Source: Gourmet, July 20082 pounds zucchini (preferably small; 6 to 8)2 pounds potatoes1 1/2 cups olive oil2 1/2 cups chopped onion10 large eggsCoarsely grate zucchini, [...]
Carrot Thyme Soup
Source: The Asparagus to Zucchini Cookbook2 T melted butter1 medium onion, thinly sliced8 large carrots, thinly sliced1 small bunch fresh thyme, tied with a string2 [...]
Sweet Potato and Goat Cheese Fritatta
Source: Recipes from the Root Cellar by Andrea Chesman3 T extra virgin olive oil2 large sweet potatoes, peeled and shredded1 onion, shredded2 garlic cloves, minced8 [...]
Honey Balsamic Roasted Parsnips
Source: Recipes from the Root Cellar by Andrea Chesman4 parsnips, peeled and cut into match sticks1 onion, halved and slivered2 T extra virgin olive oilsalt [...]
Chickpea, kale and quinoa salad
From Farm Member Theresa Grisanti1 cup of Quinoa2 tbsp olive oil1/4 cup olive oil2 cup water1 onion, chopped 2 garlic cloves, minced2 bunches greens, chopped1 [...]
Beet and Carrot Pancakes
Bon Appétit | March 19981 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)1 cup coarsely shredded peeled carrots (from 2 medium)1 cup thinly [...]
Stuffed Collard Greens
From Farm Member Lisa Powers- thanks!10 medium sized collard leaves- steamed1 1/2 cups cooked wild grain rice1 1/2 cups cooked cannelli beans1 cup chopped red [...]