1 can black beans 1 cup uncooked fresh corn kernels 1 large ripe tomato, diced 1 small red onion, diced 2 Tbls parsley 2 tsp. minced garlic 2 Tbls. white wine vinegar 1/4 cup olive oil 1 tsp chili powder 1/4 tsp. ground cumin 1 tsp sugar 1/2 tsp. salt […]
Recipes
from The Victory Garden Cookbook 4 large ripe tomatoes 2 1/2 cukes 1 large green pepper 10-12 green onions (sometimes I’ll sub mild red onions) 1-2 cloves garlic Salt 1/4 cup red wine vinegar 1/3 cup olive oil 3 cups tomato juice 1-11/2 cups water hot pepper sauce worcestershire sauce […]
Gazpacho
2 Cups cherry tomatoes, quartered 1/4 cup mint, finely chopped 1-2 tsp. of thyme, chopped 1/2 tsp salt black pepper to taste 1 tsp. lemon zest 1 Tbsp lemon juice 2 Tbsp olive oil 1/4 cup onion, chopped 1 1/2 cup cucumbers, chopped Mix it all together. It’s very light […]
Cherry Tomato & Mint Salad
1 cup (or less) freshly grated Parmesan or other sharp Italian cheese 1 tablespoons fresh lime or lemon juice, to taste 1/4 pound roughly chopped scapes 1/2 cup olive oil salt to taste Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can […]
Garlic Scape Pesto
2-2.5 # of winter squash 5 garlic cloves, finely chopped 1/2 cup chopped parsley Salt & fresh pepper 3 Tablespoons flour Olive oil Pre heat the oven to 325 and oil a shallow baking dish. Peel the squash and cut into even-sized cubes from 1/2 to 1″. Toss it with […]
Provencal Winter Squash Gratin
3 Tablespoons olive oil 1 clove garlic, sliced 2 to 4 small dried red chili peppers 1 bunch Swiss Chard 3 medium carrots Salt & pepper Vinegar or sliced lemon wedges Warm the olive oil in a pan with the garlic and chili peppers. Once the garlic slices are drown, […]
Green Chard and Slivered Carrots
INGREDIENTS 2 cups of grated carrots (from about 3 carrots) 1 cup of grated fresh beets (from about 1 medium sized peeled beet) 1/2 cup golden raisins 1/2 teaspoon paprika (sweet, not hot) 1/4 teaspoon ground cumin 1/4 teaspoon cinnamon Small pinch of salt Small pinch of cayenne 2 Tbsp […]
Moroccan Grated Carrot & Beet Salad
One of my favorite things to do with winter squash is this: Cut the winter squash in half and bake upside down on a baking sheet with a little water in it. 400 until you can easily push a fork through the “tough” skin. Take the squash out of the […]
My Favorite Winter Squash
4 pints cherry tomatoes 1 1/2 cups small, diced red onion 1/4 cup white wine vinegar (I used rice vinegar) 6 Tablespoons olive oil 1 Tablespoon kosher salt 1 teaspoon freshly ground pepper 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 1/2 pounds feta cheese […]
Tomato Feta Salad
1 can black beans 1 cup uncooked fresh corn kernels 1 large ripe tomato, diced 1 small red onion, diced 2 Tbls parsley 2 tsp. minced garlic 2 Tbls. white wine vinegar 1/4 cup olive oil 1 tsp chili powder 1/4 tsp. ground cumin 1 tsp sugar 1/2 tsp. salt […]
Corn & Black Bean Salad
This is from an old edition of the Joy of Cooking 2lbs potatoes, cook until tender and cut into bit size pieces For dressing: Whisk together: 6 tablespoons red or white wine vinegar 1shallot or 1/2 onion minced or 3 tablespoons chives 2 tablespoons fresh parsley 2 tablespoons drained capers […]
My Favorite Potato Salad
Here’s a farm favorite…it’s from Madison Brown’s Greens Cookbook. 4 Tbsp olive oil 1 large onion, diced 1/2 teaspoon red chili flakes Salt 2 cloves garlic, finely chopped 12 green olives, chopped into small pieces (optional) 2 Tablespoons parsley, chopped 2 Eggs 4 Tablespoons Parmesan, grated 3/4 cup tiny croutons […]