Recipes Archives - Page 10 of 11

Packets before going into the oven - a thing of beauty!

Recipe: Seitan, Vegetables and Cracked Pepper en Papillote

New Year, new recipes to cook up home grown goodness. It's also time for quick meals that don't require a lot of work or fancy preparation. This recipe may look fancy, but it comes together quickly using vegetables and parchment paper (papillote) in about half an hour. If you are exploring more meatless meals, this is one to try. I used homemade seitan on-hand, but store-bought is fine. You can probably substitute an animal protein if desired, just adjust cooking…

Post author:Christy
Post published:January 7, 2014
Post category:Blog What's Growin' On
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Making Ancho Chile Powder

It's important to try new things every once in a while, because that simple act of diving blindly into the unknown is the very thing that keeps life interesting. Yesterday I did exactly that; I made Ancho chile powder from garden-grown poblano peppers. Let me preface this by saying that my chile powder is green. I know, I know, you're supposed to wait until the peppers turn red before doing it, but the poblano plant was going crazy and I…

Post author:Christy
Post published:September 18, 2013
Post category:Blog What's Growin' On
Post comments:4 Comments

Tomatoes, peppers, onion and cilantro are simple ingredients to this simple salsa

Recipe: Summer Salsa

Last month's Westside Produce Exchange was amazing. The haul was beyond belief. Each person left with a bag filled with summer produce that rivaled any farmers' market. I brought poblano peppers and in exchange I received tomatoes, peppers, peaches, zucchini, onions, basil and more. All handed out in abundance, all for free. If you've never heard of a produce exchange, check out our previous blog post about it. It's a great way to distribute your excess to friends and to…

Post author:Christy
Post published:September 4, 2013
Post category:Blog What's Growin' On
Post comments:3 Comments

Colors pop and flavors explode when combining green beans, eggplant and the garlic/onion/ginger mixture

Recipe: Eggplant Stir-fry with Green Beans and Cashews

It's eggplant time, so it's time to decide which side you're on: love it or hate it. If you're at all squeamish about the texture of eggplant (like yours truly) you'll want to try this recipe that does an excellent job of masking the vegetable's inherent sliminess. It appeared recently in Vegetarian Times magazine and it is proving to be a reputation-building recipe for dear old eggplant. We happened to have harvested several Japanese eggplant and a handful of green…

Post author:Christy
Post published:August 6, 2013
Post category:Blog What's Growin' On
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Home grown poblanos ready for deliciousness

Recipe: Home Grown Chili Fries (Poblano Pepper Poppers)

We're up to our ears in Poblano Peppers from our second-year pepper plant. The little guy hardly produced last year, but over winter the plant started sprouting new leaves and by spring it had doubled in size and was full of flowers. So far we've made chile rellenos and roasted poblano quesadillas, but what else could we do? Chips. Something crunchy but healthy that didn't require roasting and peeling the skins. That's what I wanted. I found this: Rachel Ray's…

Post author:Christy
Post published:July 10, 2013
Post category:Blog What's Growin' On
Post comments:2 Comments

Spicy Zucchini Soup

Zucchini Overload? Spicy Zucchini Soup to the Rescue

You know the drill: you go away for a weekend and come back to baseball-bat sized zucchini. After you've given away as many as you can and your neighbors have stopped talking to you, there's only one thing you can do--make Spicy Zucchini Soup. This recipe is the perfect solution for zucchini overload because it uses 2 POUNDS of chopped zucchini (you don't have to shred or even peel it). It comes together in about 30 minutes and is perfect…

Post author:Christy
Post published:July 2, 2013
Post category:Blog What's Growin' On
Post comments:2 Comments

Finished Blackberry Sorbet

Using the Abundance: Blackberry Sorbet

Two years ago we dug up a blackberry runner that had wandered over from a neighboring plot at the community garden. We planted it in a pot and year later it took over the place, diving down through the drainage hole and sending up shoots a few feet away along the back wall. Now it's safe to say we are in full production. Eating seasonally is a particular joy when you get to harvest blackberries and make something that would…

Post author:Christy
Post published:May 28, 2013
Post category:Blog What's Growin' On
Post comments:2 Comments

Asian Raw Cabbage and Tofu Salad

Here's another chance to cook (or not cook) with fresh ingredients from the garden with this great Raw Cabbage and Tofu Salad recipe. It's easy to make and uses your cabbage and carrot harvest from the cool-weather season. It happens; we grow things and then try to figure out what to do with the bounty. This recipe uses a whole head of cabbage, making room for more in the fridge. We used a few colorful carrots and green onions from…

Post author:Christy
Post published:April 24, 2013
Post category:Blog What's Growin' On
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Preserving Cilantro (and other herbs)

Nature plays a mean trick on gardeners here in Southern California. By the time the tomatoes are ripe and the chiles are ready to pick, the salsa garden is missing an important ingredient: cilantro. Our delicate friend has long since bolted to seed, and like the hawk and wolf in Ladyhawke, never the twain shall meet. But now there is a simple way to preserve the fresh flavor of cilantro. It's like making pesto, but without the cheese and nuts.…

Post author:Christy
Post published:April 9, 2013
Post category:Blog What's Growin' On
Post comments:7 Comments

Finished dish awaiting devouring.

Recipe: Pasta al Cavolo Broccolo e Romanesco (Gluten-Free)

It's a mouthful of a title, but basically Pasta al Cavolo Broccolo e Romanesco is pasta with Romanesco broccoli and a delightful Italian sprouting broccoli otherwise known as Spigarello or Cavolo Broccolo a Getti di Napoli. I made up this recipe based on what was in the fridge. Spigarello is grown for the leaves more than for the heading flowers. You can use it as a substitute for kale, collards or spinach in cooked dishes like this. Our recipe starts…

Post author:Christy
Post published:April 2, 2013
Post category:Blog What's Growin' On
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