Butternut Squash Risotto

From the Capital Area Food Bank’s recipe page: Capitalareafoodbank.org/recipes

1 small butternut squash, peeled, halved, seeds removed, cut into 1/2-inch pieces 1 large onion, chopped 2 tablespoons Olive Oil Pinch of nutmeg Sprig of minced fresh thyme or sage 1 1/2 cups uncooked brown rice 3 cloves garlic, minced 3 cups chicken broth or vegetable […]

Bucatini in Chunky Eggplant Sauce

From the Washington Post via shareholder Eileen Hanning

1/4 cup extra-virgin olive oil 2 cloves garlic, chopped One 12-ounce eggplant (unpeeled), cut into 1/4-inch by 1/4-inch by 3-inch strips 2 tablespoons plus 1/2 teaspoon salt, or more as needed 1/8 teaspoon freshly ground black pepper, or more as needed 1 pound ripe tomatoes, peeled and […]

Oven Roasted Vegetables

2 small eggplant 2 zucchini or yellow squash 1/2 sweet onion Flat parsley or basil Garlic 2-4 Tbsp Coconut oil Sea salt to taste

Preheat oven to 375 degrees. Chop all vegetables into 1/2 inch pieces, evenly sized. In a large sheet pan, toss all vegetables with oil and salt so they are coated. Bake […]

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta

Abridged from New York Times Cooking section

2 pounds kohlrabi, with greens if possible 3 tablespoons extra virgin olive oil 1 medium or large onion, finely chopped 2 large garlic cloves, minced Salt and freshly ground pepper to taste ⅓ cup chopped fresh dill ¼ cup chopped fresh Italian parsley 3 large eggs, beaten 5 […]

Butternut Squash White Wine Risotto

From allrecipes.com

2 cups cubed butternut squash 2 tablespoons butter 1/2 onion, minced 1 cup Arborio rice 1/3 cup dry white wine 5 cups hot chicken stock 1/4 cup grated Parmesan cheese salt and ground black pepper to taste

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to […]

Potato Basil Frittata

adapted from FoodNetwork.com

You can try adding some cherry tomatoes or substituting squash for some of the potatoes for a lighter frittata. Enjoy experimenting!

2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups peeled and 1/2-inch diced potatoes 1 onion, diced 8 large eggs 15 ounces ricotta cheese 1/2 pound Gruyere (or Swiss) […]

Easy Zucchini Noodle Alfredo

From dinner-mom.com

1 pound zucchini (2 cloves Garlic, or 2 scallions, optional) 1 Tablespoon olive oil 1.5 ounces of cream cheese, room temperature 1 Tablespoon sour cream ¼ cup Parmesan cheese, grated

1. Use a spiralizer or vegetable peeler to made zucchini noodles.(I like Vegetti spiralizer) 2. Heat olive oil in a large pan over […]

Acelgas Con Papa y Chorizo

From on-farm shareholder Anna Kostecke

 

1 large bunch chard (1 – 1.5 lb) sliced into strips lengthwise, stems included around 1lb potatoes (or a little more) cut into bite sized pieces. I like to use small ones with the skin on 1 large onion finely chopped 1.25 lb […]

Zucchini Skillet

From: Whyla Beman, Amissville

1lb. gr. beef or 1lb. firm tofu 1 c. chopped onion 3/4 c. chopped pepper, any color 1 clove garlic, minced 1 1/2 t. salt 1/4 t. pepper 1 t. chili powder 5 c. sliced zucchini, use variety 2 tomatoes, […]

Stuffed Vegetables

From on-farm shareholder Ellen Berg

Stuffed Vegetables

Stuffed tomatoes

3 or more ripe Tomatoes, cut in half cross-wise, pulp and seeds removed

1 cup fresh ricotta

1/2 cup cubed Mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup grated […]

Brazilian Stuffed Peppers

From “Vegetarian and Vegetable Cooking” by Christine Ingram

4 bell peppers, halved and seeded1 eggplant (or Summer squash), cut into chunks1 onion, sliced1 garlic clove, crushed2 Tablespoons Olive Oil2 coups chopped tomatoes1 teaspoon ground corianderSalt and freshly ground black pepper to taste1 Tablespoon chopped fresh Basil4 oz. goat cheese, coarsely grated2 Tablespoons dried bread crumbs

[…]

Zucchini Rice Gratin

Adapted from Gourmet, March 2008, via smittenkitchen.com.

1/3 cup uncooked white rice, long-grain is suggested but use whatever you prefer5 tablespoons olive oil1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick1/2 pound plum tomatoes, sliced 1/4-inch thickTable salt and freshly ground black pepper1 medium onion, halved lengthwise and thinly sliced3 garlic cloves, minced2 large […]

Stuffed Peppers

Epicurious.com

· 1 1/2 pounds sweet Italian sausages, casings removed

· 1 1/2 cups coarsely grated zucchini (about 1 large)

· 1/2 cup finely chopped red onion

· 1/3 cup minced fresh parsley

· 1/4 cup fine dry […]

Kansas Quiche

from “The Blooming Prairie Cookbook.” You can find another adaptable, slightly richer “Crustless Quiche” recipe on our website.

1 pound chopped Chard and/or Summer squash1/2 onion, chopped4 eggs1/2 cup milk1 1/2 cups grated swiss cheese1/2 tsp salt1/4 tsp pepper1/2 tsp dried basil1/4 tsp dried oregano

Steam Chard, squash, and onions until tender. Set aside to […]

Delightful Zucchini and Pasta

Sent in by Arlington shareholder Colleen O’Bryant

3/4 pound of orzo (or broken spaghetti in a pinch) 2 tablespoons olive oil 1 tablespoon butter 1 small chopped onion 3 medium or 2 large zucchini GRATED (it’s key) Salt and Pepper to taste 3 sprigs of Thyme (any kind) stem on Squeeze of lemon 1/4 cup […]

Summer Squash Tacos

Here’s a great recipe from Arlington shareholder Anna Santos De Dios. You can use any kind of summer squash in this one!

1 c cherry tomatoes2 t olive oil2 small courgettes or crookneck squash [or other summer squash]11/2 T vegetable oil4 cloves garlic1/2 med yellow onion4 small corn tortillas1/2 ripe med avocado, pitted crumbled cotija […]

Caponata "Agrodolce" (Sweet and Sour)

This recipe for the season of peppers, eggplant, garlic, and squash is from Arlington Shareholder Matt Iden. He says he’s been meaning to share it for a year. We’re glad to have it at just the right time. Adapted from Michael Chiarello’s show Easy Entertaining, episode #MO0803.

Caponata agrodolce is a grilled vegetable salad served […]

Stuffed Winter Squash

Adapted from the Moosewood Cookbook’s Comprehensively Stuffed Squash This is an extremely adaptable recipe, and is great with Acorn or Delicata squash.

2 medium sized winter squash, halved and pre-baked 2 tbsp butter 1 cup minced onion 1/2 lb mushrooms 1 large clove of garlic, minced 1/2 tsp salt 2 Tbsp lemon juice Fresh or […]

Butternut Squash and Sage Pizza

From shareholder Renee Grebe. This is a recipe she loves for chilly Fall dinners, It’s from “Vegetarian” by Linda Fraser.

Home-made or store-bought pizza dough of your choice, enough for four 10-inch round pizzas

1 Tbsp. Butter 2 Tbsp. Olive Oil 2 shallots, finely chopped 1 butternut squash, peeled, seeded, and cubed (1 pound […]

Big Leaf Rolls or Pseudo Sushi

From Arlington Shareholder Katrin Van Der Vaart. This recipe requires thinking about the night before! Both the “cream cheese” part and the rolls come from "Rejuvenate Your Life, Recipes for Energy" by Serene Allison.

1: “Cream Cheese” Soak 1 and1/2 c. pine nuts and 1 and 1/2 c. sunflower seeds in good water overnight. Drain […]

Stuffed Tomatoes with wild rice, corn, and herbs

8 medium tomatoes 1/3 cup corn 2 Tablespoons white wine 1/4 Cup cooked wild rice 1 clove garlic 1/2 cup grated cheddar cheese 1 Tablespoon chopped fresh cilantro or basil Salt and pepper to taste 1 Tablespoon olive oil  

Cut the tops off the tomatoes and remove the center with a […]

Penne with Swiss Chard & Cheese

From Arlington shareholder Rebecca Krafft

1-2 cups penne pasta 4 cups coarsely chopped swiss chard 1 (19 oz.) can cannellini beans, or other white beans, drained 4 tablespoons olive oil 1/2 cup shredded parmesan cheese 1 clove garlic, smashed Salt & freshly ground black pepper

In a large pot of boiling salted water, cook […]

Crustless Quiche

This recipe is quick and simple to prepare, and is extremely adaptable for any season. The Flour in the batter gives it a bit of a crust, without the work (and calories) of making one. Be creative!

Serves 8

PRE-HEAT oven to 350 degrees

STIR TOGETHER 1/2 cup flour 1/2 teaspoon salt 2 […]

Pad Thai

A favorite.

1 pound firm tofu, drained and cut in 1/4”cubes 4 Tbsp. canola oil 2 large eggs, beaten 2 tsp. minced garlic or 4 minced garlic tops 1/2 pound Chinese rice stick noodles or vermicelli, softened in hot water for 15-20 minutes and drained 2 cups bean sprouts, rinsed lightly and drained 1 head […]

Sri Lankan Eggplant Curry

From our friends Sara and Dave Mitchell. (I’ve modified the recipe to make it quicker to prepare -Rachel)

Serves 4

1 large eggplant 1/2 small red onion, sliced 1 1/2 cups coconut milk 1/2 tsp. salt 2-3 Tbsp. vinegar 1/2 tsp Curry Powder* 1/4 tsp. Turmeric 1/2 cinnamon stick 1-2 Tbsp. sugar Canola oil […]

Hobo Dinner

We had this at a visit to Radical Roots Farm, near Harrisonburg. You can cook it in the coals of a campfire, or you can also cook it in your oven or on a charcoal grill. It’s a fun meal! Have your campfire music ready for the wait while they cook.

A campfire that has […]