Recipes

Glazed Hakueri Turnips

NOTE: CUT THIS RECIPE IN HALF TO SERVE FIVE (5), WHICH IS THE AMOUNT OF TURNIPS YOU HAVE IN THIS WEEK’S BOX   Click here for this week’s recipe.

Spaghetti Squash with Sausage Filling

yield:Serves 4 ingredients 1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded 1 pound bulk pork sausage 1 cup chopped green bell pepper 1 cup chopped onion 2 garlic cloves, minced 1 1/2 cups purchased marinara sauce 1/2 cup … Continued

Salad Greens with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash

  yield:Makes 8 servings ingredients 6 tablespoons pomegranate juice 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons red wine vinegar 7 tablespoons extra-virgin olive oil 2 tablespoons butter, divided 2 unpeeled medium delicata squash or 1 medium acorn squash, halved, … Continued

Kale Caesar Slaw

yield: Makes 4 to 6 servings ingredients 1/4 cup fresh lemon juice 8 anchovy fillets packed in oil, drained 1 garlic clove 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil 1/2 cup finely grated Parmesan, divided Kosher salt and … Continued

Ratatouille and Salad with Pesto Vinaigrette

yield:Makes 8 Servings ingredients For pesto vinaigrette 3/4 cup packed fresh basil leaves 1/2 tablespoon minced garlic 1/2 tablespoon minced shallot 1 tablespoon freshly grated Parmesan 1 tablespoon pine nuts, toasted golden 1 1/2 tablespoons white-wine vinegar 1/2 cup plus … Continued

Spicy Eggplant and Green Bean Curry

  yield:Makes 4 to 6 side-dish servings ingredients 5 tablespoons vegetable oil, divided 4 garlic cloves, chopped 1 tablespoon chopped peeled fresh ginger 1 (14- to 16-ounce) eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks 8 ounces green … Continued

Stuffed Bell Peppers

  yield:Makes 6 servings ingredients 6 large (8-ounce)  bell peppers 2 tablespoons olive oil 2 cups chopped onions 6 tablespoons chopped fresh parsley 3 garlic cloves, chopped 2/3 cup cooked white rice, cooled 1 tablespoon sweet Hungarian paprika 1 1/4 … Continued

Mixed Vegetables in a Mustard and Cumin Sauce

    From: Madhur Jaffrey’s “Indian Cooking”   Serves 6 1 lb potatoes, boiled, cooled and peeled Vegetable oil for shallow frying 1 Med sized Cauliflower and/or Broccoli, broken into chunky florets 3 inch piece fresh ginger 8 cloves garlic, … Continued

Yogurt with Cucumber and Mint

Yogurt with Cucumber and Mint   serves 6   1 pint plain yogurt 5-6 inch cucumber, peeled and coarsely grated 1 tbs finely chopped, fresh mint ½ tsp ground cumin seed ¼ tsp cayenne pepper 1 tsp salt freshly ground … Continued

Shaved Zucchini Salad with Parmesan Pine Nuts

  yield:Makes 6 servings active time:40 minutes total time:40 minutes ingredients 1/3 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon dried crushed red pepper 2 pounds … Continued