Squash and Greens Risotto


Courtesy of Capay Valley Farm Shop INGREDIENTS 1 – 2 lbs. winter squash 5 cups chicken broth or water 1 cup dry white cooking wine 1 medium leek, chopped 1 tablespoon olive oil 1 1/2 cup Arborio rice 1 teaspoon minced garlic 1/2 teaspoon ground cumin 5 tablespoon Parmigiano-Reggiano 1 teaspoon salt 1 1/2 teaspoon chopped [...]

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Pasta with Roasted Brussels Sprouts, Tomatoes, and Kale

brussels sprouts

Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup Brussels sprouts, cut in quarters lengthwise 4 tomatoes, cut in 1-inch dice 2 tablespoons olive oil, divided 2 cups kale, coarsely chopped 8 oz penne, cooked per package directions Salt and pepper Fresh grated Parmigiano-Reggiano cheese to taste PREPARATION Preheat oven to 425°F. Toss Brussels sprouts with [...]

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Roasted Pepper, Potato, and Radish Gratin


Recipe adapted from INGREDIENTS 3–4 Italian roasting peppers 1 medium onion 1 tablespoon vegetable oil 1 pound gold potatoes 1 bunch radishes, greens and tips removed 3/4 cup heavy cream 1/2 cup whole milk Salt and pepper PREPARATION Cut peppers in half lengthwise, stem, seed, and de-vein. Cut into long, thin strips. Cut onion [...]

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Kale Stir-Fry

Kale Cabbage

By FruitGuys’ Julie Collins INGREDIENTS 1 bunch of kale, chopped 1 large onion, chopped 2 cloves garlic, chopped or crushed 1 large bell pepper, or 2-3 small sweet peppers, chopped or diced 2 cups whole grain pasta, cooked (optional) 1 tablespoon olive oil PREPARATION Sauté onion, garlic and peppers in olive oil on medium-high heat [...]

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Cabbage Pie

green cabbage

Adapted from INGREDIENTS 10 large Cabbage leaves 2 cups mashed potatoes 1/2–3/4 cups green beans 1 cup of onion, chopped; or 2 leeks, sliced (just the white & very light green parts) 1/2–3/4 cups cabbage, sliced 3 eggs, beaten 1 1/4 cups milk 1/4 cup grated Cheddar cheese Freshly ground pepper 2 tablespoons chopped [...]

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Spaghetti with Squash, Peppers, and Cherry Tomatoes

Three Peppers

Recipe courtesy of Delilah’s Farm INGREDIENTS 2 tablespoons olive oil 1/4 cup diced onion 1 clove garlic, finely chopped 1/2 cup Friggitello or other sweet peppers, coarsely cut in thin strips about 1 inch long 1 cup crookneck squash, in 3/4 inch dice 1/2 teaspoon salt 1 cup cherry tomatoes, cut in half 8 ounces [...]

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Ratatouille with Eggplant and Summer Squash


By FarmShares member Lisa Lawrence, courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 cup or less olive oil 2 large onions, sliced 2 large cloves of garlic, minced or mashed 1 medium eggplant, cut into 1/2 inch cubes 2-6 zucchini 2 bell peppers, seeded and chunked (optional) Salt to taste 2 stems basil leaves, chopped 1/2 [...]

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Pasta with Squash and Roots


Recipe courtesy of Delilah’s Farm INGREDIENTS 3 tablespoons olive oil 1 tablespoon butter 1 cup coarsely shredded summer squash, about 2 inches long 1 cup coarsely shredded carrots or sweet potatoes, about 2 inches long 4 cloves of garlic, thinly sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon red pepper flakes 1/2 pound pasta, [...]

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Spinach Frittata

spinach frittata

Adapted from INGREDIENTS 1 bunch spinach leaves, cleaned, chopped 1/2 tablespoon olive oil 1 small onion, chopped (about ½ cup) 1 large clove garlic, minced 4 large eggs 1 tablespoon milk 1/3 cup grated Parmesan cheese 2 tablespoons sun-dried tomatoes, chopped Salt and pepper to taste 3 oz goat cheese PREPARATION Preheat oven to [...]

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Roll Your Own: How to Make Vegetarian Sushi

Avocado Sushi

By Karla Milosevich Whether it’s a birthday, a Japanese-themed New Year’s Day party, or just for a lunch or dinner party, I like to celebrate with sushi. It’s fun to make hand rolls with friends and to experiment with taste combinations. You may be surprised at just how easy it can be to roll your [...]

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