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!
Lentil Stuffed Red Cabbage Rolls
A vegetarian main dish with lots of flavor!

Golden Beet and Citrus Salad
Customize this salad with your favorite add-ins.  Serve it on lettuce if you wish.   Ingredients Spiced Honey Vinaigrette 1/3 cup honey 2 cinnamon sticks 5 whole cloves 1/3 cup white wine vinegar 1/2 teaspoon fine sea salt 1/4

Lavender-Orange Glazed Turnips
Winter Session 2015: Week 6Lavender-Orange Glazed Turnips (Heather L.)   Ah, turnips. A humble root vegetable that more often than not is scooted to the back of the crisper and ignored. Luckily, I have discovered the secret to coaxing out t

Butter-browned turnips
1 bunch turnips, scrubbed 1-2 Tbsp. butter sea salt Optional additions: sugar snap peas (de-stemmed & cut in half), kale, turnip greens   Remove tops and roots from turnips and cut into 1/2 inch wedges. Melt butter in a heavy skillet ov

Smashed Celeriac
*from http://www.jamieoliver.com/recipes/vegetables-recipes/smashed-celeriac   1 celeriac, peeled olive oil 1 handful fresh thyme, leaves picked 2 cloves garlic, finely chopped sea salt freshly ground black pepper
Products (Garlic, Celeriac, Thyme, Stock)

Butternut Squash Soup
(Lali Hess, Intern at Michaela Farm, 2000)

Easy Curry Stew
A great way to use up leftovers

Mashed Potato, Carrot and Turnip Medley
· 5-6 red potatoes or 3-4 regular ones, peeled and cubed (red potatoes do not need to be peeled) · 2 carrots, peeled and cubed · 2 turnips · 3-4 Tbs Butter · 1/3 C Milk ·&nbs
Products (Carrot, Turnip, Potato)

Hearty Lentil Soup with Winter Roots
On cold, dark, November afternoons, there is nothing more pleasing than a pot of soup happily bubbling on the back of the stove. This is one of my favorite late fall soups -- big, warming, simple, hearty. You can really use any roots you want, here.

Warm Winter Salad of Roasted Root Fries
Roasted potato, sweet potato, and parsnips on mixed greens with warm shallot & sherry-maple vinaigrette

Sweet Potato Soup
2 cups of diced sweet potato 2 cups of greens  1 cup of julienned smoked sausage 1/2 cup of butter Green Onion 1/4 cup of minced garlic 1 cup of flour 3 Quarts of chicken stock 1 quart of heavy cream Garlic chives (no more than 1/2 cup)

Grated Roots Salad with a Curry Dressing
This recipe is easy to switch up as the season progresses. You can add apples and peppers as they come in and whatever herbs you pick up at the market or are growing in your garden or window boxes. Be creative and be sure to let us know what you&rsqu

Baked Winter Squash with Apples
From Rolling Prairie Cookbook, by Nancy OConnor, p. 180.

Kale-Potato Soup
A good way to introduce kale
Products (Onion, Garlic, Kale, Potato)

Kale & Sweet Potato Hash
This is great anytime food – perfect for a simple dinner or a fancy brunch. It is also endlessly variable. You can add black beans, bacon, red peppers, scallions, etc.
Products (Kale, Sweet Potato)

An easy side salad for a little change of pace.
Products (Kohlrabi, Mint, Cream)

Cheesy Butternut Squash Pasta
Hide squash in macaroni and cheese!

Buddha Bowl
A versatile bowl of goodness, including pea shoots, black rice, roasted chickpeas, carrots, radishes, cucumber, and lettuce.  Change of the contents according to the season. See the beautiful salad here along with recipe.  http://www.foodw

Roasted Red Cabbage with Lemon and Garlic
1 head red cabbage 2 tablespoons extra virgin olive oil 3 cloves garlic, crushed 1 lemon, juiced coarse sea salt, to taste fresh ground black pepper, to taste Preheat oven to 375°F. Pull off the outer leaf of the cabbage and cut cabb

Kale Salad
These days no one seems to doubt the nutritional benefits of eating green leafy vegetables and kale seems to top the list. But what good is it if people don’t or won’t eat it? Well, here’s hoping that we can change that!
Products (Garlic, Tomato, Kale, Carrot)

Asian-Style Greens and Chicken with Sesame, Ginger and Soy Sauce
4 tablespoons light sesame oil or olive oil2 tablespoons white hulled sesame seeds4 teaspoons peeled, minced ginger root2 garlic cloves, minced2 pounds tender Asian greens (works great with Tokyo Bekana)2 tablespoons soy sauce4 teaspoons rice vinegar

Parmesan Butternut Squash Gratin
Ingredients   1 butternut squash (2 1/2 lb)1/4 cup butter or margarine2 large cloves garlic, finely chopped1/4 cup panko bread crumbs1/3 cup grated Parmesan cheese1/4 teaspoon salt1/8 teaspoon pepper1/4 cup chopped fresh parsley  

Turmeric Chicken Soup with Cabbage
Serves: 6-8 Ingredients 2 Tbs. butter ½-1 c. diced onion 8 c. chicken stock 2 large potatoes, diced 3-4 carrots, sliced a quarter of a large cabbage, sliced/diced thinly ⅓-1/2 c. coconut cream (or a can of coconut milk) 2-3

Smoky Black Bean Beet Burgers
Vegan, gluten free
Products (Onion, Beet, Mushrooms)

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