Try these original recipes by me. They are easy, inexpensive, tasty, nutritious and local whenever possible. A friend suggested that I test these recipes. While I think it is a great idea, I wrote the recipes with hope that you would make them yours–use leftovers, available produce, and prizes from the farmers market. These are just good combinations I have created.
- about three fresh beets, boiled, skinned and chopped into about inch strips
- can artichoke hearts
- 4-5 small carrots chopped
- quarter to half an onion
- about 6 jalapeno pepper slices (from a jar)
- about a 1/4 cup jalapeno juice
- 2 teaspoons brown mustard
- clove minced garlic
I used leftover beets from another dish when I made this so mine had already been marinating in about a tablespoon of balsamic. I think the salad would be just fine without. Just mix all the ingredients and you get a tangy, sweet salad with an addictive kick.
Chicks and Snaps:
- about a pound sugar snap peas
- can chick peas
- can black olives, chopped
- tomato, chopped
- half a red onion
- cup olive oil
- raspberry wine vinegar
- spicy mustard
- maple syrup
(Simple Salad Dressing + maple syrup…I use honey a lot too)
First throw some veggies in the oven with some olive oil and s&p. I used summer and sousa squash and some collard greens, which get nice and crispy in the oven.
Meanwhile get some onion going in a pot with vegetable broth (I used vegetable bullion cubes: they are cheaper and lighter to ship), garlic, chili powder, cumin, crushed red, s&p. Let the onions cook on low heat with the lid on for about 10 minutes.
Then add as many chives as you can get ahold of. I had a huge bundle about 2 inches in diameter and over a foot long (from my CSA share), and some mild peppers. I cooked that for another 5-10 minutes and then added a can of kidney beans. I let that cook for 10 minutes before I blended it all.
Once the roasted veggies were done I threw them in the blender with a little water and added the mixture to the pot.
I added more broth as needed along the way and let it cook as long as possible. Green soup!
- 4 ears corn chopped into thirds
- about 4 tbs butter
- 3 minced garlic cloves
- 1/4 C diced onion
- chopped rosemary
- 1/4 C scallions
- 1/4 C cilantro
I would suggest trying to chop the corn before boiling–it isn’t much easier after and the corn is quite hot. Melt the butter, onions, garlic and rosemary and heat until butter boils lightly. Pour mixture over the corn and top with herbs and s&p. Perfect for a party because no one has to commit to a whole ear of corn (I end up eating one, but that is fine).
Signe’s Baba Ghanoush:
- 1 large egglant
- 2 large cloves garlic
- juice of half of a lemon
- 3 leaves lemon basil
- 2 leaves basil
I roasted the eggplant by slicing it in quarters lengthwise, drizzling it with oil and sprinkling salt and pepper. I also added a little fresh rosemary. I piled the quarters back on each other and wrapped them in tin foil. Roast for about an hour in 365 degree oven. Roast the garlic in there as well. I took the skins off and put some oil and s&p as well (the garlic will take a little less time than the eggplant). Once the veggies are good and roasted throw them in the blender with lemon juice, a little more s&p, and the herbs. Hummus-like dip and no mess!
Grill Sauce (not to be reckoned with):
- 1/4 cup olive oil
- 1/4 cup sweet balsamic vinegar
- minced spring onion or shallot
- 2 Tbsp jalapeno juice
- 2 Tbsp or more garlic chives
French Onion Soup
- 1 large white onion (what ever kind you choose, mine was a big spring onion from the CSA)
- 1 large red onion
- 2 shallots
- 2 cloves garlic
- some oil
- about 8 cups broth
- croutons: I just cut some When Pigs Fly bread into cubes and put them on a plate to stale. I toasted them right before topping the soup.
- some shredded cheese (I used a local aged cheddar)
Just chop all the onions (this was an exremely painful experience. I had to blow my nose 3 times) and throw them in a pan with some hot oil and the garlic until very soft. Then add to broth and top with croutons and cheese (once in your bowl).
For the broth: I would strongly suggest making your own. The flavor is much better and the soup can really be your own. With the CSA there are a lot of veggies that start to go bad before I can get to them. I just throw them all in a pot (onion, carrot and greens are staples) with some salt, garlic and spices and let it cook for hours before straining. Last time I even put in 2 whole ears of corn! For color and a little more flavor I throw in 2 veggie bouillon cubes for about 8 cups water.
The juice leftover in bottles from olives, jalapenos and other peppers is a great base for salad dressing. It saves oil, gives dressings a unique taste, and allows you to use everything you bought. I usually substitute the juice for either oil or vinegar, depending on the acidity/tang–I would use jalapeno juice as vinegar (or just alone with garlic and mustard for a real kicker).
- 1/4 cup olive juice
- 1/4 cup sweet balsamic
- garlic clove
- generous teaspoon spicy brown mustard
Great with goat cheese!
Butternut Squash Risotto
- 1 small butternut squash, cut into 3/4 inch cubes
- 1 small vidalia onion, chopped
- 2 cloves garlic
- 1 cup risotto with prescribed amount of broth
- 1 tbsp butter
- 1/2 cup apple sauce
- 2 tbps sage chiffonade
- 1 tsp spicy mustard
Garlic, onions and squash go into a big sauce pan with some oil. Meanwhile combine apple sauce, mustard and sage and add it to the broth. Heat the broth over low heat and keep on the stove. Cook squash until it is semi-soft and onions are translucent. Add risotto and butter. Make sure risotto is nice and coated with butter. Cook for about a minute. Ladle some broth over the risotto and stir constantly until it has soaked up all the liquid. Continue like this until the broth is done and the risotto is tender, but still firm to the bite. Salt and pepper to taste.
- juice from 1 1/2 lemons
- equal volume olive oil
- 1 clove garlic, minced
- 1 tsp stone ground mustard
- s&pMix and dress!
Sig’s Asian Greens
- 1 tbsp garlic oil
- 1 tbsp sesame oil
- 3 shakes crushed red pepper
- 2 green onions, white and green parts, chopped
- 10 or so green beans, cut into inch and a half pieces
- 2 small beets, grated
- 2 carrots, grated
- 1 bunch greens like kale or collards, chopped
- a little water
- sesame seeds
- a little under 1/4 cup rice vinegar
- soy sauce to equal 1/2 cup
- 3 tbsp sugar
Heat oils and crushed red in a large pan or wok. Add green onions and saute briefly. Add green beans, toss to coat with oil. Saute for 2 minutes. Add beets and carrots. Saute 2 minutes. Add greens, sauce and a little water. Saute until greens are cooked. Put in your bowl and top with sesame seeds. Great with quinoa or rice.
No Tomato Salsa
- 2 radishes, finely chopped
- 1/2 an onion, finely chopped
- 1 cucumber, finely chopped
- 1 ear corn, cooked, kernels removed
- 1 jalapeno, minced
- herbs (I used cilantro, parsley, chives and garlic chives), about 4 tbsp, to taste
- 1 tbsp canola oil
- 4 tbsp apple cider vinegar
- 2 tsp spicy mustard
- 2 tbsp sugar
Combine vegetables and herbs. Combine oil, vinegar and mustard, pour over vegetables. Sprinkle with sugar. Salt and pepper to taste. Mix and serve with chips.