Thanks to CSA member Debbi G. for sending us this recipe!
- 8 ears Fresh corn – husked and sliced the kernels from the cob (I used 3 ears – it still was good!)
- 1 tomato – chopped
- 1 zucchini – chopped
- 1 cucumber – peeled and chopped
- 1 red onion – chopped (I used a vidalia onion I had on hand)
- 1 red bell pepper – chopped (I used a green pepper I had on hand)
- 1/2 cup Italian-style salad dressing (I used Marzetti’s Sweet Italian dressing)
I also used the yellow squash – I just scooped out the seeds and chopped. And I used the last of the parsley I had from last week! Also added salt and pepper to taste. This is really one recipe that you can add or omit to your liking!
Just mix together the vegetables and pour dressing over all and toss to coat. Refrigerate at least 1 hour. This is a salad that stays fresh and crunchy for quite a few days!
Serve this delicious, hearty stew with fresh hot baked cornbread or crusty bread and a simple green salad for a delicious family meal.
- 1 cup chopped onion
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 2 medium eggplants, peeled and cubed
- 1 red bell pepper, diced
- 12 to 16 ounces spicy sausage or andouille, thinly sliced
- 4 cloves garlic, minced
- 5 cups chicken broth
- 1 can (15 ounces) small red beans or white beans, drained
- 1 cup chopped spinach or escarole
- 2 cans (14.5 ounces each) diced tomatoes with liquid
- 1 teaspoon Cajun or Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- Dash leaf oregano
- 2 tablespoons chopped fresh parsley
Sauté onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.
Serves 6 to 8
(originally posted in the 9-8-09 CSA newsletter)
1 (16 ounce) package small shell pasta
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 cup sliced green onions
6 cloves garlic, peeled and thinly sliced
1/4 cup butter
1 1/2 cups reduced sodium chicken broth
1 small tomato, chopped
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
2 teaspoons garlic pepper
1 teaspoon salt
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in better until crisp-tender. Add broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
2. Drain pasta; stir into vegetable mixture. Cook 1 minutes longer or until heated through. Transfer to a large bowl. Sprinkle with Parmesan cheese, parsley, garlic pepper and salt; toss to coat. Serve immediately.
Consider trying out different types of pasta for something new!
(originally posted in the 7-21-09 CSA newsletter)
An easy soup that tastes like stuffed peppers. A full meal in one bowl and is great with warm bread and a salad!
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
1. In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
2. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
3. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
(originally posted in the 7-14-09 CSA newsletter)
Cabbage can be frozen directly without being blanched, but for cabbage intended for soups and casseroles requiring cooked cabbage, water-blanch convenient sized wedges for 3 to 4 minutes or steam blanch them for 4 to 6 minutes. Whole leaves or shredded cabbage can be water-blanched for 1 1/2 minutes. Cool promptly and drain. Freeze in airtight packaging.
1 lb. ground beef
1 lg. onion, chopped
1 green pepper, chopped (optional)
3/4 c. plain raw rice
1 sm. head green cabbage, chopped coarsely
1 can tomato soup plus 1/2 can water
1 (15 oz.) can tomato sauce
Saute hamburger and onions until meat is done and onions are transparent. Add green pepper (if desired) and cook 3 minutes more. Salt and pepper to taste. Drain.
Mix all other ingredients together. Rice will cook as dish cooks. Add meat and onion mixture. Place in casserole dish and bake at 350 degrees about 1 1/2 hours or until most of the liquid is cooked down.
A delightful meal-in-one that reduces all the toil of making stuffed cabbage.
(this is one of my favorite ways to cook cabbage! I even make it with cabbage I have blanched and then frozen – just thaw and drain and excess moisture of the cabbage before cooking. One note – depending on the variety of rice you use, you may wish to partially cook your rice before mixing. I cook my rice halfway, then drain it and proceed with the rest of the recipe. Depending on how “juicy” you want your casserole to be, you can reduce the amount of water you add, if you choose to pre-cook the rice. ENJOY! – Charity)
(originally posted in the 6-23-09 CSA newsletter)