2018 Produce CSA, week #6
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2018 Produce CSA, Week #5
2018 produce CSA week #4
(2017) Curried Cauliflower, Chickpeas and Tofu
Maybe you’re ricing cauliflower these days and have 101 ways to use it up. But maybe you’d like one more idea like this one adapted from “Canal House Cooking Volume No. 5” by Christopher Hirsheimer and Melissa Hamilton. It looks formidable because of its long ingredient list but like so much Indian cooking, half the list is just the seasonings. Are you saving the liquid from your chickpeas to use as a vegan egg substitute?
(2017) Grated Veggie Slaw
Another recipe adapted from one developed by Whole Foods. I like the dressing which is a very traditional vinaigrette.
(2017) Buttermilk Green Onion Dressing
Sort of a takeoff of ranch dressing but with fewer herbs. You can add anything you like, of course, but finely chopped green onions (or the tender part of the greens from that big garlic head) are perfect. It might seem like overkill to have buttermilk, sour cream AND mayonnaise in a dressing, but it works. Sorry I don’t remember where the original recipe came from. Works for your lettuce or if you want a more traditional mayo-based slaw. Just increase the recipe as needed for your greens.
(2017) Baked Greens Rice
Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
(2017) Wilted Greens Pasta
This is my go-to for any greens that show up in the box. Delicious with kale but amazing with cabbage. (If that bok choy from last week is still in the refrigerator, try it in this recipe.) Takes no longer to make than it takes to cook the pasta. No idea where I got this idea originally.
(2017) Grilled Steak Tacos with Spicy Slaw
This is adapted from a recipe in Fine Cooking magazine.
(2017) Shallot Vinaigrette
This “fancier” version comes from Strippaggio, the olive oil and vinegar store at Emory Point.