1 teaspoon kosher salt
1 teaspoon white vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill
Freshly ground black pepper
Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.
1 lb. carrots – cooked until tender
¾ stick butter, melted
½ c. sugar
3 T flour
1 t. vanilla
1 t. baking powder
Blend all ingredients at high speed in blender until creamy. Bake in greased 1 ½ qt. soufflé @ 350 degrees for 30-40 minutes.
1-lb. fresh green beans
2-TB. olive oil
2-tsp. sesame seeds
Sea Salt or Kosher salt
Pinch of garlic powder
1-tsp. Soy Sauce *opt.
Wash, dry, snap ends of green beans.
In wok or skillet, bring 2-3 cups of water to a rolling boil, add 1 tsp. salt, and 1 TB. olive oil and par-boil green beans for 2-3 minutes until slightly tender and bright green. Drain completely and return to wok or skillet, and add 1-TB. Olive oil and toss carefully for approx. 1 minute, add sesame seeds and toss lightly to slightly toast the seeds. Do not overcook. Green beans should be slightly crisp when finished. If desired, add 1 tsp. soy sauce and toss.
1 LB. Asparagus
Juice from 1 – 24oz. jar dill pickles
Snap off tough ends of asparagus, and rinse thoroughly. Bring a large pot of water to a rolling boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid. Refrigerate at least 24 hours.
1-large onion, cut into thick rings
1-cup potato chips
Dash cayenne pepper
Preheat oven to 450 degrees.
Slice onion rings
Put potato chips and crackers in food processor and process to fine crumbs. Put in pan for coating.
Mix buttermilk, egg, salt and pepper real well, and then add enough flour to make a medium batter.
Take 2 baking sheets, place 3 tbls. Oil, coating well. Place in hot oven for 8 minutes while you coat the onion rings.
Dip onion rings in flour, then into the buttermilk mixture, then into the crumbs.
Place on two hot greased baking sheets and bake for 7 ½ minutes on 2 racks, then turn rings over and move top pan down and bottom pan on top. Bake for another 7 ½ minutes till crisp.
Remove from oven and lay rings on paper towels to drain.
1 1/2 TBLS hoisin sauce
1 1/2 tsp. rice wine vinegar
1 tsp. soy sauce 1/2 tsp. Sriracha
1 bunch green onions
8 oz. thin asparagus spears
2 tsp. olive oil
1/4 tsp. black pepper
1/8 tsp. kosher salt
Combine hoisin sauce, rice wine vinegar, soy sauce and Sriracha in a bowl.
Heat a grill pan over medium-high heat.
Toss green onions and asparagus spears with olive oil, then sprinkle with salt and pepper.
Cook onions and asparagus 2 minutes on each side. Brush with hoisin mixture during last 30 seconds of cooking.
Whether you have joined our weekly CSA or simply stop by our gardens when you have a craving for tomatoes, you might be looking for new recipes to try with your fresh vegetables. Please enjoy our collection of recipes and stop back frequently as we continue to grow our recipe collection. If you would like to share a recipe on our website, please email it to Mike at email@example.com.
Our recipes are archived each month, but remain available for your use. To search for a recipe, use the search feature in the right column, or click on a main ingredient to sort all recipes that include that ingredient.
6 ears fresh corn, unhusked
1/4 pound butter (1 stick), room temperature
2 teaspoons chili powder
1 lime, zested
1 lime, cut into wedges
Preheat oven to 350 degrees F. Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes. (Corn may also be roasted on the grill)
While the corn is roasting, combine the butter with the chili powder and lime zest.
Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge.
1 cup roasted corn kernels
3 tablespoons finely chopped red onion
1 ancho or poblano chile, seared in a hot pan until pliable, seeds removed and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped cilantro
Salt and freshly ground pepper
Combine all ingredients in a bowl and let sit for 30 minutes before serving.
• 6 slices bacon, chopped
• 2 small spring onions, chopped
• 2 cloves garlic, chopped
• 1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
• 2 tablespoons butter
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper
In a large saute pan, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the pan.
Return the pan to medium-high heat. Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes. Add the damp kale and stir to combine. Add the stock and stir. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is tender, about 5 minutes. Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender. Add the bacon and adjust the seasoning, to taste.