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!
Homemade Sauerkraut in Mason Jars
1 head cabbage, shredded 1 T. sea salt Water (do not use water with chlorine. Buy water if your city chlorinates your water.)   Optional: 1 tsp caraway 1 tsp  mustard seed   Mix the salt and cabbage in a non-metal bowl. Mix wel
Products (Cabbage)

Roasted Winter Vegetables
Serves 8 (side dish), 3-6 (main course)“We have some version of this at least once a week,” says contributor Linda Bulson. “You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot,

Beet Greens and White Bean Saute
Beet Green and White Beans Sauté Ingredients: 2 tbsp of olive oil 2 tbsp minced garlic chives Your share of beet tops ½ cup of broth – vegetable or chicken 2 cups of cooked white beans drained Salt and pepper to taste 2
Products (Beet, Chives)

Roasted Broccoli
Ingredients 1 head broccoli 1 ½ tbsp olive oil ½ tsp garlic salt 1 tsp balsamic vinegar ¼ tsp ground black pepper Directions 1. Heat oven to 400 degrees F. 2. Break broccoli head into medium florets and toss with remaining ing
Products (Broccoli)

Chili with Black Beans, Mustard Greens and Kale
Courtesy of Mindy Nunez Airhart 2 tbsp. olive oil 1 onion, chopped 1-2 red bell peppers, chopped 2 tbsp. minced garlic 3 tbsp. tomato paste 2 tbsp. chili powder salt and pepper 3-5 cups chopped greens (or other vegetables), such as mustard gr

Stuffed Green Pepper Soup
1 lb. ground beef 1 C diced onion 2 C green peppers, chopped 14.5 oz can diced tomatoes 15 oz can tomato sauce 3 C water 1 T beef bouillon 1 C cooked brown rice Brown beef and onion. Place in slow cooker with the remaining ingredients on low

The BEST Pumpkin Pie – from Fresh REAL Pumpkin!
Recipe adapted from Nourishing Traditions by Sally Fallon

PUMPKIN COOKING TIPS
From A to Z Cookbook, p. 116
Products (Pumpkin)

Vegetable Fritters
Based on the familiar potato pancake, this recipe allows you to use any veggies you have on hand. Be creative!

Eggplant Dip - Baba Ghanouj
1 large Italian eggplant or 2-3 slender Asian eggplants ¼ - ½ c. tahini (roasted sesame spread) or sesame oil juice of 1 lemon, or to taste 1 clove garlic, minced ¼ c. chopped fresh parsley salt to taste   Cut eggplan

Braised Garlicky Winter Squash /Butternut
Braised Garlicky Winter Squash ("Zucotte") serves 4 3 tbsp. butter 2 tbsp. white wine 10 cloves garlic (heck, might as well use the whole head) 1 1/4 lbs. butternut or other winter squash, peeled, seeded, diced salt & freshly ground black

Red Quinoa with Acorn Squash, Pecans, and Cranberries
Start with 1 cup red quinoa Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. If you like it softer, add an additional 1/4 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot.M

Baked Winter Squash with Apples
serves 4 1 1/2 lbs. uncooked winter squash, peeled & cut into cubes 1/2 lb. fresh cranberries (optional) 2 to 3 apples, chopped 1/4 C raisins juice & grated peel of 1 small orange 1 1/4 tbsp. maple syrup (or honey) dash each of salt &a

Roasted tomatillo sauce over pasta
Ingredients (4 servings) 1 lb. tomatillos, husks removed 6 cloves garlic 1 Tbsp. olive oil 8 oz. dry whole-wheat linguine or spaghetti 4 cups loosely-packed fresh spinach (3 oz.) 2 Tbsp. low-sodium chicken broth or water 2 Tbsp. fresh oregan

Golden Corncakes
Serve these delightful little cakes as an hors d'oeuvre or a side dish. They're fantastic topped with avocado, salsa, cheese, smoked salmon, or a spicy curry...you can also make this batter several hours ahead of time and refrigerate it for later us

Kale and Bean Soup
Kale and Bean Soup 6+ servings adapted from www.portuguese-recipes.com   1  T. olive or canola oil 6-8 garlic cloves (crushed or minced) 1  large onion, chopped 4  cups kale, chopped if fresh (1 bunch is plenty). You can us
Products (Onion, Tomato, Kale, Rosemary)

Emerald Sesame Kale
My first introduction to kale and probably my favorite way to cook it; quite possibly my favorite dish ever. Originally from Open Harvest Natural Food Co-op in Lincoln, NE
Products (Garlic, Kale)

Baked Kale Chips
These are such an amazing snack and so healthy!  1 bunch (about 6 ounces) kale (Toscano works great, but can use others too)1 tbsp olive oilSea salt, to taste Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough c
Products (Kale)

Cauliflower au gratin - low fat!
Sometimes you just can't beat a good Betty Crocker Recipe! An authentic Italian gratin with extra shredded cheeses! No bland flavor here!

Potato Cauliflower Curry
Adapted from dicentra’s RecipeZaar.com recipe, in turn adapted from 365 Ways to Cook Vegetarian.

Broccoli-Potato Soup
from the Healing Power of Whole Foods, by Beth Loiselle, p.178. Nicholasville, Ky, 1993.
Products (Onion, Garlic, Broccoli, Potato)

Mexican Stuffed Peppers
Serves 4 4 green, yellow, orange, or red sweet peppers1/3 cup onion2 cloves garlic1 tablespoon oil2 cups tomatoes (chopped)1 jalapeño pepper (minced after seeds removed)2 tablespoons fresh parsley (chopped)1 tablespoon fresh oregano (chopped)

Buttered Beans and Potatoes
4 red skinned potatoes, diced small 1 lb fresh beans/peas ( 1 variety or a mix) ½ cup butter 2 cups chicken stock 1 tsp fresh thyme 1 tsp salt ½ tsp black pepper Directions: Cook diced potatoes in a pot with plenty of wat

Rhubarb Bread
3/4 cup brown sugar 1/3 cup vegetable oil 1 egg 1/2 cup buttermilk 1/2 tsp salt 1/2 tsp baking soda 1/4 tsp cinnamon 1 tsp vanilla 1 1/4 cup flour 2/3 cup diced rhubarb 1/3 cup chopped pecans, toasted   Topping: 2 Tbsp sugar 1 tsp
Products (Rhubarb)

Tomatillo Corn Salsa
Tomatillos Tomatoes Corn Serrano and hungarian peppers red onion Husk and wash the tomatillos. Boil the tomatillos and corn in water for 5 minutes. Let cool. Chop onions and tomatoes. Put tomatillos and peppers into a food processor. P


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