NWPA Growers Co-op


Not sure what to do with your CSA veggies? Go to our Pinterest page to see new recipes. Or check out the recipes here!
Braised Cabbage with Garden Veggies
1 head of cabbage, washed and shredded 1 onion, chopped 1 medium pepper, chopped 1-2 carrots, peeled and sliced 2 cloves garlic, chopped 1/2 C oil (olive or canola) 1 C chicken broth (may also use water) salt and pepper to taste Using a large
Products (Cabbage)

Chile spiced mashed sweet potatoes
4 large sweet potatoes (3 1/2 lbs total) 1/2 cup fresh orange juice 2 tsp orange zest 2 tbsp brown sugar 2 tsp ground cinnamon 1 tsp chili powder Directions 1. Bake the sweet potatoes in a 425°F oven until they are soft, about
Products (Sweet Potato)

Baked Delicata Squash with cream and parmigiano
from http://casayellow.com/2013/09/19/baked-delicata-squash-with-cream-parmigiano/ Baked delicata squash with cream & parmigiano From Domenica Marchetti’s book, The Glorious Vegetables of Italy You’ll need 2 delicata or aco

Wilted Arugula and Pear Salad
4 large handfuls of arugula (about 12 ounces)1 tablespoon olive oil1 tablespoon white balsamic vinegar1 barely ripe pear3 ounces of soft blue cheeseSalt and pepper Heat a large skillet over medium heat with the olive oil. Lightly saute the arugula u
Products (Greens: Arugula, Pears)

Balsamic Glazed Buttercup Squash
Balsamic Glazed Roasted Buttercup Squash (Makes about 4 servings)Ingredients: 1 buttercup squash, or other winter squash (about 1.5 lbs.) 2 T honey 2 T good quality balsamic vinegar freshly ground black pepper and sea salt to tasteInstructions: Cut

From Rolling Prairie Cookbook, p. 84. By Nancy O'Connor, 1998

How to Roast Winter Squash
This method is best used when you want to use the squash in a recipe that calls for roasting, then blending or pureeing the squash, e.g. soups, bisques, desserts.

Chard Cheese Pie
adapted from The New Laurel's Kitchen 2 c. cottage or ricotta cheese 2 eggs, beaten juice of 1 lemon 1/2 tsp. salt 4-6 c. chopped Swiss Chard 1/2 c. bread crumbs paprika   Lightly steam swiss chard until just tender. Drain well. Pre

Apple and Kale Salad
7 oz fresh green kale 2 apples ½ c. red onion, chopped ¼ c. fennel bulb, chopped 1 ½ c. roasted pecans 1 c. crumbled blue cheese ½ c. dried raisins, cherries, or fruit of your choice     Dressing: ¼
Products (Kale, Fennel, Apples)

Autumn Millet Bake
A festive fall dish from Mark Bittman's "How to Cook Everything Vegetarian"

Pasta Salad with Eggplant, Tomatoes & Basil
This dish is even better the second day and can be made a day ahead. Best served at room temp!
Products (Garlic, Tomato, Eggplant, Basil)

Authentic Enchiladas Verdes
My favorite dish to make with tomatillos

Marinated Green Beans with Olives, Tomatoes, and Feta
Refrigerate for several hours to let the flavors meld.

Simple Thai Basil Coconut Chicken
Make sure you have Thai/Holy basil for this dish.

Roasted Rosemary Beets
From primalpalate.com
Products (Beet)

Ground Cherries Recipes
From Organic Gardening Magazine: "The distinctive, sweet-tart taste of ground cherries lends itself to wildly diverse recipes. Remove the husks and rinse the fruits before preparing. Husked fruits keep in the refrigerator for five to seven days. To

Roasted Parmesan Acorn Squash
Acorn squash isn’t just for decoration anymore! You won't believe how easy and delicious this recipe is and it only requires a few ingredients. Ingredients cooking spray1 acorn squash (about 2 pounds)2 tablespoons olive oil½ teaspoon
Products (Winter Squash, Squash)

August in a Bowl
This is one of the best things you will ever eat. Seriously. Ever.
Products (Tomato, Basil)

Tomato, Swiss Chard, and Ricotta Calzones
From Didi Emmons Vegetarian Planet
Products (Onion, Garlic, Tomato, Chard)

Roasted Fairy-Tale Eggplant
Ingredients:   1lb Fairy Tale Eggplant –cut into halves 1lb sweet bell pepper—cut into matchsticks 1 creole tomato chopped 1 sweet onion chopped 1 ear corn 10 sprigs parsley chopped (stems removed) 6 cloves of garlic 2tbsp o

Green Onion Sweet Corn Fritters
I grew up eating sweet corn fritters late in the summer when the corn was freshly cut from the cob, or in the winter made with corn “put up” in the freezer. These fritters are delicious and endlessly adaptable to what you have available. My par

Arugula Pesto
1/2 cup pine nuts 5 ounces arugula 2 cloves garlic, coarsely chopped 1/2 teaspoon kosher salt 3/4 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese Toast the pine nuts, stirring occasionally, in a skillet set on medium hea

Cucumber Salad with Mint and Feta
1 lb cucumbers 1/4 red onion, thinly sliced and cut into 1-inch long segments 2 or 3 red radishes, thinly sliced 10 mint leaves, thinly sliced White vinegar Olive oil 1/4 pound feta cheese Salt and freshly ground pepper   Method

Corn and Cherry Tomato Salad
Corn and Cherry Tomato Salad with Fresh Basil (adapted from GRUB by Anna Lappe and Bryant Terry) 4 ears corn, soaked in cold salted water for 1 hr, then cut kernels off cobs 1 ¾ lb. sungold tomatoes, left intact 16 basil leaves, preferably

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