Napa Cabbage and Tofu Salad

1 (16-ounce) block extra firm tofu (try Vermont Soy from the farm shop)
Zest of 1 orange
1/4 cup orange juice
1/4 cup rice vinegar
2 teaspoons sesame oil
1 teaspoon hot chili oil
1/2 teaspoon soy sauce
1 teaspoon sugar
1-inch piece fresh or frozen ginger, grated
1 garlic clove, crushed
6 cups thinly sliced Napa cabbage
1 cup julienned Asian pear, tossed with juice of 1/2 lemon
1 cup julienned French breakfast radishes
1/4 cup sliced or slivered almonds, toasted
1 tablespoon seeds, toasted

 Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.

Meanwhile, make the dressing: In a bowl, whisk together the orange zest, orange juice, rice vinegar, sesame oil, hot chili oil, soy sauce, sugar, ginger, and garlic. Cut tofu into 1/2-inch cubes, place in a shallow dish, and cover with half of the dressing. Let marinate for 15 minutes.

Preheat oven to 350°F. Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven and let cool.

Toss Napa cabbage, pear, radish, and tofu with the remaining dressing and sprinkle almonds and sesame seeds on top.

Recipe by Emily Ho, thekitchn.com

Cucumber Raita

1 large cucumber (about 1/2 pound) cut in half, seeds removed.
1 cup plain yogurt (try Sidehill Farm from the farm shop)
1/8 teaspoon cayenne (more to taste)
2 tablespoons chopped cilantro
1/2 teaspoon garam masala (more to taste)
1 small chile, minced (optional)

 Grate cucumber on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl. Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve. Serve with any kind of curried stew, with meat and rice, or just plain!

Recipe from The New York Times

Summer Squash Pasta

4 summer squashes or zucchinis
2 tablespoons fresh lemon juice
¼ cup chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh oregano leaves

 For the pasta, gently run a vegetable peeler down the length of the zucchini and yellow squashes to make thin ribbons. Stop when you get to the seeds and rotate to the next side until all thats left are seeds. Sautee the ribbons briefly to warm, or skip warming for a cold pasta salad. Toss the ribbons with the rest of the ingredients, let sit for at least 10 minutes so the flavors can incorporate, and serve.

Recipe from Rachael Ray

Simple Salad with Hard-Cooked Eggs and Horseradish Dressing

2 large eggs
2 tablespoons prepared horseradish (if you use the root, puree it with a few Tbsp water, add 1 Tbsp white vinegar, and pulse to combine)
2 tablespoons champagne vinegar or white-wine vinegar
2 teaspoons honey (Try Warm Color Apiaries at the farm shop)
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 large heads lettuce, torn into 1 1/2-inch pieces
 To hard-cook the eggs: Cover eggs with water by 1.5 inches and bring to a boil, then remove from the heat. Cover the pot and let stand for 12 minutes. Rinse with cold water, peel and chop.

The dressing: Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter, sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.

Recipe from Martha Stewart.

Beet Dip

6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup strained yogurt (try Sidehill Yogurt from the farm shop)
3 tablespoons extra-virgin olive oil
1 1/2 Tbsp pure maple syrup (try Dufresne Sugar House from the farm shop)
1 tablespoon zaatar
2 tablespoons goat cheese (try Westfield Chevre from the farm shop)
2 scallions, thinly sliced
salt, to taste, and warm bread, for serving (try El Jardin or Bread Euphoria in the farm shop)

 Preheat the oven to 350°. Put ¼ cup of water in a roasting pan, add beets and cover with foil. Roast for 1 hour, til tender. Let cool, at least slightly. Peel the beets and transfer to a food processor. Add garlic, chile, and yogurt and pulse til blended. (To make strained yogurt: put 1.5 cups of yogurt in cheesecloth and squeeze gently.) Add olive oil, maple syrup, zaatar and puree. Season with salt. Scatter goat cheese and scallions on top.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Radish Leaf Pesto

2 handfuls of radish leaves
1 oz grated Parmesan or pecorino
1 oz nuts (almonds? pine-nuts?)
1 clove garlic or 1 scape
½ tsp lemon zest
2 Tbsp olive oil (plus more to taste)
salt, pepper, ground chili pepper (to taste)

 Put all the ingredients in a food processor and pulse until smooth. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. Use within a few days, or freeze. Pour a thin layer of oil on the surface for longest fridge life.

Recipe from Clotilde, Chocolate and Zucchini.

Escarole and Beans

1 head escarole
1 bulb garlic, minced
1 onion, diced
1/4 c olive oil
3 c navy beans, cooked Saute onions and garlic in oil. When well cooked, add escarole and cover until all leaves are very wilted. Add beans and stir. Serve with rice or pasta.

This meal is delicious, nutritious, and comes straight from the Italian kitchen of my mother-in-law, Bernice Romanowski (daughter of Anna Valenza Tramutola). Really, this is very Italian and very good - one of our absolute favorites of the year......

Savory Stuffed Winter Squash

3 med. winter squash

1/3 c chopped walnuts

1 tbsp olive oil

1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese

 Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.

From 'Gluten-Free Recipes or the Conscious Cook' a great seasonal cookbook from our shareholder Leslie Cerier.

Baked Stuffed Zucchini Boats

2 large zucchinis
2-4 cups of cooked rice (I am partial to basmati, it makes it all less "blobby")
1 onion
1 green pepper
1/2 pound of ground meat of your choice
Salt
Tabasco Sauce (or finely chopped hot peppers)
Shredded cheese (I like cheddar with some flavor)
Any vegetables of your choice, such as chickpeas, tomato, corn, mushrooms.
 Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius)
Wash and halve two large-ish zucchinis. Scoop out the pulp, chop up and set aside. Dab the inside of the zucchini halves with olive oil and bake in the oven while you prepare the stuffing for about 5-10 minutes. I actually put them in while they've is preheating.

Sauté chopped onion in olive oil in a pan, till glassy.
Add chopped meat to cook.
Add chopped peppers, chopped zucchini pulp, and any other veggies you chose till cooked but still not overcooked. Add salt to taste.
Add cooked rice and Tabasco sauce to taste and mix through thoroughly.
Spoon this mixture into the zucchini halves and top with shredded cheese. Bake for 10-15 minutes, since everything is already cooked, till cheese is melted and browned.

Serve hot (optionally with tomato sauce over it).

And most importantly: enjoy!

While we don't like having zucchini boats, when we do this is a great one from our shareholder Tomma Henckel

Root Vegetable Gratin

2 1/4 pounds root vegetables, peeled and shredded (The original recipe calls for 3/4 pound each sweet potatoes, celeriac, and turnips, but many combinations will work well. Parsnips, carrots, and rutabagas are all good in this dish.)
1 1/4 cups heavy cream (It has to be heavy cream. Half and half will curdle.)
1/4-1/2 teaspoon cayenne pepper
salt and black pepper to taste
Optional topping: 2 tablespoons shredded cheddar cheese, 1 tablespoon dry breadcrumbs

 Preheat oven to 400/ F.
In a large bowl, combine the shredded vegetables, cream, cayenne, salt, and pepper.
Spoon mixture into a shallow gratin dish or baking dish. Cover tightly with foil.
Bake for 30-40 minutes, or until the vegetables are cooked.
Optional: remove dish from oven, heat broiler, combine cheese and breadcrumbs, sprinkle over the vegetables, and boil uncovered until the cheese is brown and bubbly.

Mimi Unstuffed (All Acoustic Stuffed Cabbage)

3 med. onions, chunked and sliced 2/3 lb ground beef Olive oil 3 cups chunked and sliced cabbage.
1 lg can tomatoes with juice.
½ c uncooked brown rice
Water
2/3 cup raisins
2 Tbsp sweetener of your choice.
lemon juice: ½ to 1 whole
2 Tbsp Vinegar
2 Garlic clove(s), minced
2 Tsp. Ground Ginger
Salt and Pepper

 Saute chunked and sliced onions in olive oil till slightly soft. Add ground beef and brown. Add cabbage and tomato ingredient, stirring from time to time. When the cabbage has softened a bit, stir in the cooked brown rice. You may need to addsome water at this point to cover the rice. When it's bubbling, turn down to low cover, and cook until the rice is done. (about 40 min.) Add the remaining ingredients. Cook gently, low or warm, until the raisins are plumped.

This one came from super-farm shareholder Rosie Pearson.

Mixed Roots Gratin

5 tbsp olive oil
1 med onion, chopped
8 oz chantrelles, oyster, or shiitake mushrooms, sliced
4 cloves garlic, minced
salt & pepper
1c dry white wine
1 1/2 lb roots (incl potatoes, rutabagas, parsnips, turnips), peeled and thinly sliced
6 oz grated cheddar or gruyere cheese

 Lightly oil a deep-sided baking dish. Heat oven to 400F. Heat 4 tbsp olive oil in skillet; add onions and mushrooms and saute over high heat 5-6 minutes. Season to taste with salt and pepper. Add half the wine and boil it off, stirring it well. Spoon a thin layer of the mixture into baking dish. Arrange root slices over mushroom layer, alternating and overlapping them slightly. Sprinkle with a little garlic, moisten with wine and a few drops of olive oil and top with grated cheese. Season lightly. Repeat the process, reserving some cheese to finish. Bake 35 min or until soft and golden. Four servings.

Jodi's Roasted Chicken and Veggie Casserole

Carrots
Celeriac
Onions
Garlic
Olive oil
Balsamic vinegar (optional)
Chicken pieces (we like chicken thighs with bone in)
Stewed tomatoes

 In a casserole spread thin layer of olive oil with paper towel. Layer the vegetables (if you use other vegetables , hard root veggies on the bottom and progressively add softer veggies toward the top) Then a layer of Olive oil, with some salt & pepper. Layer the chicken, then stewed tomatoes to cover the chicken. Than another layer of oil, salt & pepper. Cook uncovered at 250-300 for a long time (couple of hours?) It will get that roasted look on top  I think it is impossible to overcook at this temp.

From our shareholder Jen Hyde who says it's a delicious recipe from my friend, Jodi Narahara.

Hmong-Style Daikon and Beef

1 tbsp veg oil
1/2 c chopped leek
2 cloves garlic
1/2 lb round steak
1 c sliced daikon
3 tbsp chopped cilantro or basil or mint
soy sauce
pepper
hot cooked rice
Hmong Hot Dipping Sauce

 Heat a wok or skillet over high heat for several minutes. Add oil and leeks, stir-fry for 2 min. Add steak and garlic and stir-fry until mostly brown - 2-3 min. Add 1/2 c water. When it comes to a boil, stir in the daikon. Simmer until tender - 3-5 min. Stir in herbs. Season to taste with soy sauce and pepper. Serve with rice and dipping sauce. 2 servings.

Couscous with Kohlrabi and Chermoula Dressing

2 tsp minced garlic
2 tbsp minced cilantro
2 tbsp minced fresh parsley
1 tsp paprika
1/2 tsp grond cumin
salt
3 tbsp fresh lemon juice
3 tbsp olive oil
2-3 c cooked couscous, cooled to warm temp
2 c peeled kohlrabi
1/2 c diced radish
16 kalamata black olives (optional)
1/2 c crumbled feta (optional)
 Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings

Sweet Melon Salsa

1 1/2 c finely chopped cantaloupe
1/4 c onion, minced
1/2 large green pepper, finely chopped
1 tbsp minced fresh cilantro
1 hot pepper, seeded and finely minced (or more to taste)
juice of 1 lime (approx 3 tbsp)
1 tsp honey or brown sugar (optional)
1/4 tsp salt 

Combine all ingredients. Refrigerate for at least half an hour to allow flavors to blend. Yield 2 cups.

White Bean Salad with Fresh Fennel and Capers

4 1/2 c water
1 1/2 c dried white beans
5" strip kelp or kombu
1 fennel bulb
1 1/2 c sliced red or green pepper
1 c coarsely chopped zucchini
1/2 c coarsely chopped red radishes
1/4 c capers
1/2 c orange juice
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tspn grated orange zest
1 tspn ground cumin
1 tspn white wine vinegar (opt)

 Bring the water, beans, and kombu to boil in a 2-qt stockpot. Reduce the heat to med low and simmer covered or 1.5 hrs or until beans are tender. Drain and set aside to cool.
Discard fronds and stalk from fennel, peel away touch outer leaves. Cut the bulb in half, then slice the halves into thin strips.
Combine the beans, fennel, pepper, zucchini, radishes, and capers in a large bowl.
In a small bowl whisk together the orange juice, oil, balsamic, zest, cumin, and vinegar until well combined. Drizzle over the salad ingredients and toss.
Serve immediately

This is from Going Wild in the Kitchen from our shareholder Leslie Cerier - available in the Farm Shop.

Dilled Cole Slaw

1 head of cabbage
2 lg. carrots, shredded
1 tsp. dill weed
1 tbsp. salad oil
1 tsp. vinegar
1/2 tsp. sugar
Mayonnaise
Salt & pepper
 Chop cabbage. Add carrots and mix well. Add dill, oil, vinegar and sugar and mix. Add enough mayonnaise to desired consistency. Salt and pepper to taste.

Madagascar Pink Rice with Cashews and Scallions

1 tbsp ghee or extra-virgin coconut oil
1 tspn cumin seeds
1 c Madagascar pink rice
(if you can't find this delicacy, basmati or brown rice will also work well, but it will take 40 minutes)
1/2 c raw cashews
2 c boiling water
1 tspn grated fresh ginger
1/2 tspn sea salt

Heat the ghee in a medium-sized saucepan over medium heat. Add the cumin and cook, stirring, for 1-2 min, until the seeds smell fragrant. Add the rice and cashews and saute for about 2 minutes. Lower the heat, then slowly pour in the water. Add the ginger and salt. Cover and simmer for 15-20 minutes, until all of the water is absorbed. Garnish with the scallions before serving

From our shareholder and organic gourmet Leslie Cerier.

Radish Top Soup

2 tablespoons butter
1 large onion, diced
4 med. red potatoes, diced
4 cups raw radish greens
4 cups chicken broth
1/4 cup milk
5 radishes, sliced 

Melt butter in a large saucepan over medium heat. Stir in onion, and saute until tender. Mix in potatoes and radish greens, coating them with butter.Pour in chicken broth.Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the milk. Cook and stir until well blended. Serve with radish slices.