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!
Sausage Stuffed Zucchini Boats
A delicious way to eat zucchini!

Garlic Stir-fried snap peas
From Asparagus to Zucchini Ckbk, p. 109. MACSAC, Madison, WI, 1996
Products (Garlic, Sugar Snap Peas)

CHILLY CUCUMBER SOUP
from "Rolling Prairie Cookbook, " p. 99, by Nancy O'Connor. Lawrence, KS, 1998

24 Hour Refrigerator Pickles Heidi Cooper
Use approximately 1 ¼ small to medium cucumbers for one pint. This recipe makes enough liquid for one pint.   1 c. cider vinegar 1 c. sugar (or less) 1/8 tsp. salt 1/8 tsp. turmeric 1/8 tsp. black mustard seed
Products (Cucumber, Cucumbers)

BROCCOLI CABBAGE SLAW
  Red or green shredded cabbage (1/2 or large head or whole small head) 2 Carrots, shredded 1/2 red pepper, julienned 2 cups broccoli stalks, shredded  Dressing: 1/2 tsp salt 1/4 tsp white pepper (or black) 1/4
Products (Broccoli, Cabbage, Carrot)

Charlemangne Salad with Hot Brie Dressing
8 oz. ripe Brie, chilled  2 medium or 3 small heads romaine or leaf lettuce OR 1 lb. of spinach 1 1/2 c. garlic croutons  1/3 olive oil  4 t. minced scallions  2 t. minced garlic  1/2 c. white wine vinegar 2 T. fresh l

Broccoli Pesto and Pasta
Adapted from www.101cookbooks.com    You can certainly add a handful of basil to this for more traditional flavor - you'd still get the added nutritional perks from the broccoli. And by all means, feel free to cook your broccoli in
Products (Broccoli, Black Walnuts)

Zucchini Lasagna
  2 large zucchini 1/4 cup pastry flour, whitesalt to tasteblack pepper, freshly ground, to tasteoil for frying15 oz ricotta, part-skim1 egg white, plus 1 whole egg1 tsp oregano1/4 cup Parmesan, grated, divided2 cups spaghetti sauce, divided1/2

Grilled Beets
Heat the grill to medium-hot – you should be able to hold your hand about an inch over the cooking grate for about 2 seconds. Meanwhile, peel and slice the beets. Brush the beets with olive oil or vegetable oil. Sprinkle them lightly with s
Products (Beet, Beets)

Zucchini Pesto Bruschetta
  Zucchini Pesto Bruschetta The Edible GardenBy: Michele Di Pietro, Northeast Region   Makes about 6 bruschetta Ingredients For the pesto: 1 lb zucchini, grated 1½ tsp sea salt 3-4 roasted garlic cloves, mashed ¼ cup
Products (Garlic, Zucchini, Basil)

Garlic Scape Pesto
a yummy local pesto + spread

Roasted Radishes
2 bunches radishes, trimmed 2 tablespoons extra-virgin olive oil 1 teaspoon ground thyme salt to taste 1/2 lemon, juiced Directions Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with alumin
Products (Radish)

White Bean & Garlic Scapes Dip
1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin o

Parmesan Stuffed Summer Squash
Adapted from Whole Foods Market's Stuffed Zucchini with Gazpacho Sauce, wholefoodsmarket.com. 4 summer squash 3 tablespoons butter 1/2 onion, minced 2 teaspoons chili powder 1/2 teaspoon sea salt 4 cloves garlic 1 teaspoon cumin
Products (Zucchini, Summer Squash)

Beet Green and Young Garlic Pasta
A simple pasta dish likely to please children and adults alike, filled with nourishing greens and the slight assertiveness of young garlic.

Vickie's Rigatoni & Swiss Chard
An elegant simple dish that cooks up quickly with a lovely cream sauce

Fresh Strawberry Dressing
This is great on the grilled chicken salad, but can be used on any salad-try it with goat cheese on baby arugula!
Products (Strawberries)

Garlic Scape Pesto
This no-cook pesto is excellent with bread, meat, grilled veggies, pasta, or anywhere else you would use regular pesto
Products (Garlic Scape, Basil)

Spinach & Garlic Scapes Pasta
  Prep Time: 5 mins Total Time: 15 mins Servings: 4   Ingredients 2 cups baby spinach, rinsed & dried 1/2 cup chopped garlic scapes 1/4 cup grated parmesan cheese 1/4 cup olive oil 2 tablespoons butter salt fresh grou
Products (Spinach, Garlic Scape)

Chard over Beans and Rice
Chard is easy to prepare and is delicious in combination with various beans. Saute about 2 packed qts. of chard, 1/2 c. onion and 4-6 cloves garlic in 2T olive oil until wilted (10 min.). Add salt, pepper, a little allspice, oregano, basil, and 1/4
Products (Garlic, Chard)

Grilled Zucchini
2 – Small green or yellow zucchini, about 6 to 8 inches long Virgin olive oil Garlic powder Dried Italian Seasoning or dried Thyme Salt and pepper Remove the stem end of the zucchinis with a kitchen knife. Slice zucchinis long ways about &
Products (Zucchini)

Dee's Chocolate Zucchini Cake
1/2 cup shortening or butter 1/2 cup oil 1 1/3 cups sugar 3 eggs 1/2 cup sour cream or buttermilk 2 cups grated zucchini 2 1/2 cups flour 5 tablespoons cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons
Products (Zucchini, Eggs)

Frittata
A frittata is similar to an omelet, only heartier. Mim says she often puts leftover vegetables from stir fries and grated salads into a frittata as a way to use them up. For this frittata, I would recommend sauteing the veggies and sausage

Aunt Esther's Rhubarb Cake
1/2 c. butter  1 1/2 c. white sugar  1 egg 1 c. buttermilk  1 t. vanilla 1/2 t. salt  1 t. cinnamon  1 t. soda  2 c. flour  2 c. rhubarb (finely cut) TOPPING: 1/2 c. white sugar Chopped nuts   Pre
Products (Rhubarb)

Nutty Rhubarb Muffins
Just wanted to share this recipe for muffins from my Aunt Patty Gleixner.  From Kathleen Drapcho.Nutty Rhubarb Muffins3/4 C brown sugar1/2 C buttermilk, or sour milk1/3 C oil1 egg1 t vanillamix these ingredients, then add:2 C flour1/2 t baking s
Products (Rhubarb)


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