NWPA Growers Co-op

Recipes

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 Turnips with Mustard-Cream Sauce
the mustard and cream reduce to a thick glaze on the turnips in this French recipe. The mustard accentuates the peppery flavor of the turnips. Serve with beef or veal.
Products (Turnip, Chives, Mustard, Cream)

Kohlrabi and Apple Salad with Caraway
Ingredients 1 teaspoon caraway seeds 3 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Kosher salt, freshly ground pepper 2 medium kohlrabi or 1 medium celery root (celeriac), peeled, thinly sliced on a man

Roasted Balsamic Acorn Squash
Ingredients 1 acorn squash extra virgin olive oil salt & pepper red pepper/chili flakes 1/3 c balsamic vinegar Method Preheat your oven to 400ºF. Line a baking sheet with a silicon liner, silpat or parchment paper. Slice the aco
Products (Winter Squash)

Cinnamon Parsnips
Serves: 4 Ingredients 1 Tbsp Butter, Unsalted, to deglaze pan 1 tsp Cinnamon, ground 1/2 tsp Garlic Powder 1/4 tsp Nutmeg, ground 7 Parsnips, peeled and chopped. 1 tsp Salt and Pepper, to taste Process Note, these instructions a
Products (Parsnip)

Roasted Parsnips
Serves 4. Note that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften.  If this is the case with your parsnips, you might want to cut some of the center part out and dis

Baked Sweet Potato Fries
  Ingredients 2 pounds sweet potatoes, about 3 large ones 1/4 cup olive or other vegetable oil 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Caju

Honey & Thyme Roasted Pumpkin or Squash
Honey and Thyme Roasted Pumpkin 4 wedges of butternut squash, about 1 1/2 lbs total weighta scant 1/4 cup honey4 tbps butter, melted1/2 teaspoon dried thyme leaves1/2 cup walnuts Sea salt and freshly cracked black pepper - Place the honey, butter,

Tassajara Warm Red Cabbage Salad
Tassajara Warm Red Cabbage Salad I've incorporated all my changes into this version the recipe, originally adapted from The Complete Tassajara Cookbook. This version is less cheesy, fruity, and rich - but feel free to experiment with the components

Marinated Roasted Beets
Marinated Roasted Beets To serve 4 people: 6-7 medium sized beets (try to shoot for the same size so they’ll cook for the same amount of time) Kosher salt Freshly ground pepper Balsamic vinegar Extra virgin olive oil Preheat the
Products (Beet)

Grain Free Butternut Squash Pizza Crust
Use butternut squash slices for mini-pizza crusts!

Wilted Kale and Roasted Potato Salad
Makes 4 main course or 6 side dish servings   2 pounds potatoes, cut into 1 inch cubes 3 small onions, quartered lengthwise 1/3 cup olive oil 3 garlic cloves, thinly sliced 1/3 cup freshly grated Parmagiano-Reggiano cheese 3/4 pounds ka
Products (Onion, Garlic, Kale, Potato)

Secret Chocolate Cake
*Adapted from Simply In Season 2 cups beets (cooked, peeled, and chopped) 1/2 cup applesauce Puree in blender until smooth. Set aside.   1 1/2 cups sugar 1/2 cup oil 1/2 cup plain yogurt 3 eggs Combine in a large mixing bowl. Beat with

Shredded Beet Salad
Shredded Beet Salad Serves 4 2 cups red beets (cooked, peeled, and shredded)½ cup fresh parsley (chopped) *you can substitute cilantro here3 tablespoons lemon juice2 tablespoons onion (chopped)1 tablespoon sugar½ teaspoon saltpepper t
Products (Onion, Beet, Carrot, Parsley)

Parmesan Crusted Cauliflower
1 head of cauliflower 1 egg 1 tablespoon melted butter or margarine 1 tablespoon dried thyme 1/2 teaspoon ground white pepper About 1/2 to 3/4 cup shredded or grated parmesan cheese Put a large pot of salted water on to boil, large enough that
Products (Cauliflower)

Indian Spiced Cauliflower and Potatoes
1 (1 3/4 lb) head of cauliflower, cut into 3/4 inch wide florets 1 1/4 pound Yukon Gold or Carolla potatoes, cut into 1/2 inch cubes 5 TBS vegetable oil 1/2 tsp cumin seeds 3/4 tsp salt 1 medium onion, finely chopped 2 garlic cloves, finely cho

Chicken & Broccoli Alfredo
 1 boneless chicken breast, cut in bite size strips        1 head broccoli, cut in florets w/ a little stem        (save the rest of tender part of stem for later)        1 cup grated p

Stuffed Cabbage Rolls
A hearty meal perfect for cool days

Crispy Baked Beet Chips
Gluten-free + Vegan
Products (Beet)

Quinoa Stuffed Sweet Dumpling Squash
Shaped like an acorn, sweet like a delicata
Products (Onion, Winter Squash)

Curry Broccoli Fritters
GAPS, grain-free, vegetarian
Products (Broccoli)

Kale and White Bean Soup
Mash the beans, and use them to thicken the broth; leave some whole for added texture.

Red Cabbage Salad
– adapted from Laurel’s Kitchen   “Pretty red tangy cole slaw.”   ½ med. red cabbage (3 c. shredded) 2 tbsp. olive oil
Products (Cabbage, Cabbage: Red)

Black Bean Sweet Potato Burritos
From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.

Fried Beets and Carrots
2 T olive oil  1 t. cumin  2 medium beets, scrubbed, quartered & sliced 1/4 inch thick  2 medium carrots, scrubbed & sliced 1/4 inch thick  Tamari (or low sodium soy sauce)  OPTIONAL: Beet tops, fresh spinach, S

Beet burgers
Ingredients 1 carrot (shredded) 1 beet bulb (shredded) 3 cloves garlic (crushed) 1 teaspoon fresh ginger (shredded) 1 egg (beaten) 2 teaspoons powdered coriander 2 teaspoons powdered cumin 75g breadcrumbs 2 teaspoons yellow miso 200g yogurt 8 slic


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