Adapted from a recipe from Trader Joe’s, if you can believe it.
Squash-Quinoa Burgers
Recipes
Asian Cabbage Salad
I’ve adapted this salad recipe from Paige Witherington, the farm manager for Serenbe. Always love a cabbage salad that features a vinaigrette instead of a mayo-based dressing. This one has so many wonderful flavors and textures. This recipe will be great with the Napa cabbage we hope to see in our boxes sometimes this year as well.
Onion and Ham/Tasso Tart
Did you see this recipe Deborah Geering published in her blog for Atlanta magazine? It was listed as “Vidalia Onion and Tasso Tart”. I’ve adapted just a smidge. Her notes:
“Taqueria del Sol chef David Waller shares this seasonal recipe featuring Georgia Vidalia onions and tasso, a smoked, cured pork product popular in Cajun cooking. Serve the tart for brunch or a light supper with a green salad. Note that the tart’s crust must be prepared in advance. Lard gives the crust’s dough a flaky texture. If you prefer, you may substitute solid vegetable shortening, butter, or a combination of both.”
Now the onions in our box aren’t Vidalias, but they are sweet onions so they’ll work perfectly here. Easy enough to substitute whatever ham you can get for the tasso. Or eliminate it. Or use bacon …. or Riverview sausage ….. or …….
Beet Green Strata
This recipe is adapted from one in “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson. The recipe was written for spinach, but your beet greens will work perfectly here. The only caveat, any time you cook with beet greens, you’ll end up with a pink-tinted dish. Just warn your guests and all will be well. Serves 6.
Stratas are one of the most forgiving and accepting of dishes. Combine anything tasty, let it sit overnight and bake the next day. Hot breakfast/dinner as easy as can be.
Stale bread is great, but fresh bread works fine. You may not want to soak it quite as long. As a matter of fact, if you want to skip the “sitting” step, you can assemble a strata and bake it right away, as long as you use fresh bread.
Not a fan of feta? Substitute whatever cheese you like.
Brazilian Chicken Salad Sandwich
This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.
Blueberry-Spice Coffee Cake
I can never resist a good coffee cake. Wish I could remember where this recipe, with its very detailed steps, came from. Oh well. It makes a lovely cake.
Blueberry-Ginger Chutney
Blueberries make wonderful salsas and chutneys. If you’re ready for a savory take on blueberries, give this recipe a try.
Chilled Summer Squash Soup
Beautiful zephyr squash and the first day of summer has inspired me to make a chilled soup. This recipe will make about 2 quarts. Make some croutons with whatever leftover bread is in your house to garnish the soup and provide a crunchy contrast.
Asian Garlic Green Beans
This recipe is adapted from one in the blog Food52.
Orecchiette with Caramelized Onions, Green Beans, Fresh Corn & Jalapeño
Any pasta will do. This recipe came from Fine Cooking magazine.