One pint tomatillos 1/4 c. Onion, chopped 2 cloves garlic 1 jalapeno, chopped Juice of one lime salt and pepper to taste Place all ingredients in food processor. Pulse till well blended. Taste and adjust lime juice, salt and pepper. If you do not have a food processor, just finely chop all ingredients. Store
1 pint cherry tomatoes, halved 1 cup chopped heirloom tomatoes 1/4 cup chopped green onions 1 clove garlic, minced 1/4 cup chopped fresh basil 1/4 cup chopped cilantro fresh ground black pepper to taste red pepper flakes to taste salt to taste
1 Chicory head, escarole, radicchio, or treviso 2 Tablespoons olive oil 1 Tsp thyme Salt and Pepper to taste 1/4 1/4 pound crisp fried bacon, cut into small pieces Halve chicory head and place them in an ovenproof dish. Drizzle with olive oil, cover with foil and roast in a 350° oven for 30 minutes.
1 1/2 cups orzo, cooked 1 cup cauliflower, cut into small pieces 1 cup cherry tomatoes, halved 1/3 cup chopped cilantro (parsley or basil works too) 1 clove garlic, minced Juice of one large lime 1/3 cup olive oil plus one tablespoon Salt and pepper Heat oven to 425 degrees. Cook orzo according to package
1 large summer squash 2 Tablespoons olive oil Kosher salt, to taste Preheat oven to 225°F. Line two large baking sheets with parchment paper. Slice summer squash into rounds and place the slices on a sheet of paper towels. Place another paper towel on top of the squash slices and press on them to draw
This is a good recipe for whenever you might have leftover cabbage. They keep really well, so that half cabbage from last week can be put to use. 1 cabbage. This can be any type or two halves to get more color and texture. Savoy and red cabbages are good together. 1 c. shredded beets.
Broccoli/Cauliflower Salad 1-2 heads broccoli or cauliflower, cut into bite sized pieces 3 carrots, shredded 1/3 cup raisins or dried cranberries 1/4 cup sunflower seeds, hemp seeds or sliced almonds 1/3 cup mayonaise or vegan substitute 1 Tbs. Dijon mustard 1 Tbs. honey Combine first four ingredients in a large mixing bowl. In a separate
1/2 bunch carrots 2 beets 1/2 bunch kale 1 cucumber 3 stalks celery 1 medium apple 1 lemon Run all ingredients through juicer, serve cold and right away. Smoothie Version Chop ingredients into small pieces. Place in high speed blender with one cup of ice and enough liquid to cover one third of blender contents.
This week’s juice is a refreshing mix of green vegetables with a mild anise flavor from the fennel. This recipe includes celery, which is not in the share, but is a very common item in most fridges. Celery is also alkaline, which helps bring the body in balance. One mini green romaine 1/2 bunch collards
At Simington Gardens, we are always trying to find new ways to use vegetables. More likely, we are trying to find ways to use more vegetables in a recipe that already has a lot of vegetables in it. We think this easy frittata recipe does a good job of this. It also lends itself to
Ingredients 1 1/2 pounds young mustard greens 3/4 pound boneless pork loin, partly frozen 1 tablespoon cornstarch 2 tablespoons dry sherry 1 teaspoon sugar 1 tablespoon oyster sauce 1 tablespoon soy sauce 2 tablespoons peanut or vegetable oil 1 tablespoon ginger root, minced 1 clove garlic, minced 3 scallions, white and green part, chopped Coarse
Ingredients 2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped 1 Tbsp. olive oil 1 medium onion, peeled, cut into ½-inch squares 3 medium tomatoes, peeled, seeded, and chopped 2 to 3 garlic cloves, finely chopped 3 small dried red chilies or several pinches red pepper flakes salt vinegar Directions Steam