On the surface, this recipe is not so different from the other hash/roasted veggie meat combos Tiffany and I have posted in the past. But it really didn’t occur to me to cook the sausage and the veggies in the same pan until I found this recipe: Sausages with Acorn Squash and Onions. This recipe … Continue reading
When we get a lot of lettuce from the CSA, especially that beautiful red Romain, I like to do a “roll your own springrolls” night. There’s no set recipe, just a bunch of stuff out on plates that we can roll up in rice paper and eat. Here’s a list of possible ingredients: cooked shrimp … Continue reading
Carrot Kale Capatavi! Carrot Kale Capatavi! Carrot Kale Capatavi! It’s more than just a tongue twister. It’s a good, vegetarian meal that even a toddler will eat. If you don’t have capatavi at your disposal, any tubular pasta will work. 1 lb carrots, sliced into 1/4″ rounds 2 T butter 1 lb capatavi, or other … Continue reading
Fennel showed up in the box again. And once again I was a bit flummoxed as to how to use it. But over this last year receiving a CSA, I’ve figured out that a pretty good formula for dealing with vegetables is to mix them into a carb (pasta or rice) and add cheese. Hence, … Continue reading
This is another screw-up turned excellent new recipe. A few weeks ago our microwave died and we replaced it with a newfangled combo microwave and convection oven. Convection ovens are supposed to be great for roasting stuff. The circulate the hot air and cook evenly. Except mine, it turns out. I was making roasted root … Continue reading
This was a total experiment, but it came out really good. It was more about trying some soup techniques than the actual ingredients. I based it on a soup recipe my brother posted made from his garden veggies, but adjusted for the CSA stuff and assorted herbs I had in my fridge. 2 bulbs kohlrabi, … Continue reading
There’s a Greek restaurant in town that makes the most amazing soup. It’s got lemon, chicken, orzo, and some veggies in it. It finally dawned on me to search out a similar recipe to make at home, and that recipe has now become a lunchtime staple in my house. I’m sure the soup has some … Continue reading
Today I was craving Indian food, so I turned to my favorite Indian cookbook author, Madhur Jaffrey. I have several of her cookbooks and I love her recipes. They are easy and very authentic tasting. Since I had a bunch of CSA carrots that I hadn’t found a use for yet, I added them in … Continue reading
Root veggies can be difficult to use up – especially when they have different textures. This is a technique I use most often for hard root veggies such as beets and carrots. If I’m using softer ones like turnips and potatoes, I add them to the cooking process later. Beets and carrots go great together. … Continue reading
For as long as I can remember, my mother-in-law has brought a scalloped carrot dish to Thanksgiving that makes my husband week in the knees. This dish is one of his top ten favorite foods and, until recently, it only made an appearance once a year on the Thanksgiving day table. But not too long … Continue reading
Living Gluten Free 