A Note About Recipes

If you’re not sure what to do with your Komatsuna, or anything else in your box, check the new “Recipe Links for Nov. 17″ menu on the right side of your screen.

Every week, new recipe links from various websites will appear here – and stay here so you can easily find them later without searching through posts from previous weeks.  If the vegetable you are looking for does not appear on this list, click “Other Produce” for a complete list of veggies and fruits.

If you are looking for a recipe that we have featured in a post, use the “Categories” menu.

What’s in the 9/22/10 Box?

Full and Half Shares (a mix of the following):

Red Peppers (Full only)
Kale or Spinach
Cabbage or Carrots
Roma Tomatoes
Clover Sprouts
Red Onions
Avocados
Cilantro
Bananas
Strawberries or Raspberries
Crimson Grapes
September Yummy Plums
Nectarines

Low Glycemic Share (a mix of the following):
Kale or Spinach
Clover Sprouts
Red Onions
Avocados
Red Peppers
Cabbage
Strawberries
Raspberries

Fruit Shares (a mix of the following):
Pineapple or Crimson Grapes
Pears
Oranges
Bananas
Gold Kiwi

Recipes:

• Cabbage Rolls
• Stuffed Cabbage
• Grilled Cheese and Pear Sandwich with Red Onion and Rosemary
• Grilled Tuna Sandwich/Grilled Red Onions/Avocado Vinaigrette
• Grandma’s Sweet Slaw (coleslaw)
• Healing Cabbage Soup
• Indian Cabbage Soup
• Roasted Red Pepper and Carrot Soup
• ROASTED RED PEPPER AND CARROT SOUP video
• Tomato, Red Onion and Balsamic Salsa
• Garden Tomato Salsa
• Perfect Guacamole Recipe
• Grilled Onion Guacamole
• Chicken fajitas with peppers, fresh tomato salsa, and guacamole
• Beef with Bean Sprouts and Cabbage
• Roasted Pears
• Carrots, Cabbage, Onions and Egg? No Worries!
• Mongolian BARBECUE Stir-Fry
• Sweet Red Pepper Pasta Tossed with Kale
• Roasted Red Pepper Stuffed with Kale and Rice

Garden Pies: A Fall Harvest of Quiches, Pot Pies and Savory Turnovers by Organic Valley

Organic Valley has some wonderful recipe suggestions just in time for your fall cuisine. Here’s the link to the goodness: http://www.organicvalley.coop/recipes/features/veggie-pies/

Balsamic Brussels Sprouts with Goat Cheese and Cherry Tomatoes

Balsamic Brussels Sprouts with Goat Cheese and Cherry Tomatoes

I know brussels sprouts are a hit or miss vegetable.  People either love them or hate them.  I love them, especially cooked this way.  Its really easy.

(Serves 4)

1 lb. brussels sprouts (bottom core removed, thinly sliced or shaved)

1 tbsn butter

1/4 cup balsamic vinegar

handful of sweet cherry tomatoes (halved)

goat cheese crumbles

Melt the butter in a skillet, add sprouts, and begin to sauté.  After a few minutes add balsamic vinegar to taste.  I like balsamic so I add about 1/4 c. over the coarse of a few minutes, still sauteing.  Take off the heat when the sprouts are done to your liking.  Put on plates and sprinkle with goat cheese and tomatoes.

Carrot-Banana Bread

I will be trying this recipe for sure next week.  I am a huge fan of carrot cake and I love banana bread. This Carrot-Banana Bread recipe from allrecipes.com sounds delicious! Thanks to Member Allison DuBrow for making the recommendation!

Roasted Beet and Cherry Salad

Roasted Beets and Romaine dressed with raspberry vinegarette, feta or goat cheese, candied walnuts, and cherries.

Leek and Potato Soup w/Portabellas

One of our favorite soups is a leek and potato soup. All you will need is:
1 leek (white section thinly sliced)
1 32 oz container of chicken stock
4-6 yukon or red potatoes (diced)
2 portabella mushrooms (chopped)
1 tbsp oil
Optional: spinach, broccoli florets, peas, etc.

Sautee the garlic and leeks in oil. When they start to brown or are translucent, add mushrooms and stir. After roughly 2-3 minutes on medium heat, add broth and potatoes. When potatoes are tender, remove from heat and serve.

Other optional additions include spinch, broccoli, peas, etc. Add these items after you remove the soup from heat. Cover the soup and allow the veggies to steam for a few minutes, then serve.
-by Angela

Recipes for September Boxes

Members have requested some recipe help on and off for the past few weeks, so I have decided to do my best to provide recipes for some of our most frequently prepared dishes. Additionally, some members have even been so … Continue reading →

Golden Beet, Brussels Sprout, and Marscapone Salad

My sister made me a salad one night  inspired by one she’d had in a Portland restaurant.  You can use just about any kind of beet, green, and nut with this simple salad. Try it with an olive oil dressed salad in place of the brussel sprouts and candied walnuts in place of the pistachios.  It’s delicious.

Ingredients:

• Brussels Sprouts (about 3 per person)
• Beets, Golden preferred (about 1 small beet or .5 large beet per person)
• Marscapone Cheese (about 3T. per person)
• Roasted Pistachios
• Butter or Olive Oil for Sauteing

Directions:

Wash unpeeled beets. Rub with olive oil, salt, and pepper, and roast at 425 degrees until tender. Let Cool.

Cut ends off of brussel sprouts and shave or slice thinly. Saute in butter or olive oil until wilted (about 5 minutes). Season with sea salt and pepper.

To assemble salads, smear about 3T. of marscapone cheese on each plate (sprinkle a little sea salt on top if desired). Place 3-4 half inch slices of peeled beets on top of the cheese. Mound the shaved brussel sprouts on top of the beets and top with crushed pistachios. Serve at room temperature.

Recipe by: Christine Richmond