Stuffed Poblano Peppers
This recipe comes from CSA member Judy Secrest, who also sent a picture of her delightfully yummy creation. Stuffed Polbano Peppers INGREDIENTS: 4 Poblano peppers 4 cups cooked grain 1 1/2 cups salsa 1 can black beans 1 1/2 cups corn kernels 3 green onions Cumin Chili powder Cayenne Salt Pepper Shredded cheese Cilantro Prepare your grains — such as rice, cous cous, quinoa or orzo — to yield four cups cooked. For rice, the ratio is two cups of water to one cup of uncooked grains. For a grain like quinoa, you need slight less water, about 1 1/2 cups of water per cup of quinoa. You...
Read MoreNo-mayo Cabbage Slaw (best made in advance!)
Check out this delicious recipe courtesy of Marilyn Sirois! No-mayo Cabbage Slaw (best if made 24 hours in advance) 1 head of cabbage, sliced fairly fine or chopped 1 medium sweet onion, sliced thinly or chopped Boil together the following and pour over cabbage and onion: ½ – ¾ c sugar 1 C apple cider vinegar 1 Tbsp salt 1 tsp celery seed 1 tsp dry mustard ¼ tsp black pepper 1 C salad oil Place in a container with a tight lid that will allow you to invert and mix several times in the refrigerator for at least several...
Read MoreOrzo-Stuffed Peppers
Check out this delicious recipe courtesy of Marilyn Sirois! Orzo-Stuffed Peppers 8 oz orzo 1 C shredded cheese – mozzarella or cheddar plus extra 1 tomato, diced 1 small onion, chopped ¼ C total of chopped fresh herbs: parsley, basil, chives ½ C plain yogurt or low-sodium stock 2 Tbsp olive oil 4 medium-large bell peppers, washed and halved Optional additions: 2 oz goat cheese or low fat cream cheese 5 oz canned tuna or salmon, drained 1 c cooked garbanzo beans Heat the oven to 375° F. Cook the orzo according to package directions . Drain and toss with a bit of olive oil. ( I...
Read MoreCongrats to our recipe contest winnner!
The winner of our Most Popular Recipe Contest is… Marshall Mosley! Thanks for your recipe submission, which can be viewed here. Keep ’em coming! Please see James to claim your prize (your choice of either a dozen farm fresh eggs or 2 pounds of any organic veggies). Stay posted through the email newsletter for more contests to be announced throughout the spring and summer.
Read MoreOnion and Sesame Soup with Coriander
Check out this delicious recipe courtesy of Marilyn Sirois! Onion and Sesame Soup with Coriander 2 Tbsp olive oil 4 cloves garlic, crushed 8 C thinly sliced yellow onions ½ C dry white wine 6 C chicken stock, or vegetable 1 ½ C plain yogurt 2 tsp toasted sesame oil (the dark oil found in Asian markets) 2 Tbsp chopped fresh coriander Salt and fresh ground black pepper to taste Heat a large frying pan and add the oil, garlic and onions. Saute until the onions are tender (you may have to do them in batches). Place the onions in a 4 – 6 quart pot. Deglaze the frying pan with the wine and...
Read MoreCauliflower Bisque
A RECIPE FROM JAMES… Lately I’ve been really into bisques made with coconut milk. I just love the ever-so-subtle coconut flavor. Using coconut milk is also a great substitution for heavy cream! This easy cauliflower coconut bisque is velvety and delicious. You would never guess it wasn’t made with heavy cream. It’s perfect for a first course for a date night at home, or for a light lunch with some crusty bread for dunking. To give this soup it’s smooth velvety texture, I pureed it in a high-speed blender after it cooked. You could also use a handheld immersion blender if...
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