Vegetale al Forno
This is one that appears in the boxletter yearly, by request, and contributed by member Lisa. It is always yummy…even better when you think you have overcooked it. My tips: […]
Category: CSA
Hilary’s thoughts on Zucchini and Beets
Member Hilary emails me “I have two quick recipes to share if you find yourself wanting for newsletter filler.” so here they are, with my comments italicized: One is a […]
Grilled Steak Salad with Pickle Pepper Vinaigrette
Gourmet, August 1997 3 tablespoons white-wine vinegar 2 tablespoons Dijon mustard 3 tablespoons olive oil 1 teaspoon sugar 1/4 cup finely diced red bell pepper 1/4 cup […]
Beet-Chocolate Cake and Zucchini Cake
Below I have posted an email I received from Marie-José Montpetit, a lobg time member and wonderful cook. Thansk Marie! I tried those 2 recipes and they are great. I just put […]
Grilled Zucchini Ribbon Salad
Michael Chiarello, 2007, foodnetwork.com 6 to 8 large zucchini, roughly 4 pounds 1 cup extra-virgin olive oil, divided Sea salt, preferable gray salt and freshly ground black pepper 6 cloves […]
Creamed Swiss Chard with Prosciutto
from The Culinary Institute of America Vegetables I wasn’t sure on the status of chard this week, but when you get a chance, this is lovely… 2 T olive oil […]
Kale Crunch (and a picture of kale;)
If you haven’t done this, try it. The whole bunch of kale will disappear fast! Spray/spread a baking tray with oil. Spread kale (cut into 2” pieces) over, toss around […]
Glazed Baby Beet and Carrot Salad with Cumin Dressing
The original recipe calls for 12 cups lettuce, so that would be a great option too! Recipe here: Glazed Baby Beet and Carrot Salad with Cumin Dressing, Food and Wine […]
