Baba Ghanouj
This is a traditional Middle Eastern recipe for baba ghanouj, a thick but light spread that is delicious as a dip for pita bread or vegetables or as a filling in a sandwich. Its distinct, nutty flavor comes from tahini, a sesame paste that is widely

Beet Slices in Creamy Mustard Sauce
For this recipe, tender cooked beets are sliced and warmed in a creamy and delicious mustard sauce. If you cook the beets ahead of time, this becomes a low-fuss, high-impact side dish you can prepare and serve almost instantly. Angelic Organics Kitch
Products (Onion, Beet, Parsley)

Fennel Confit and Fontina Pizza
From The New Basics Cookbook (Julee Rosso & Sheila Lukins)   For fennel lovers (editor’s note: try it even if you’re not crazy about fennel – you’ll be surprised at the great taste), a pi

Saltimbocca of Zucchini
Simple to make - a crowd pleaser

Baked Beet-and-Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
If you like veggie burgers, you’ll love this recipe. Sweet beets and carrots give luscious flavor to these baked patties—together with pungent onion, snappy Cheddar cheese, and lots of toasty nuts and seeds. Great on wheat buns with mayo!
Products (Onion, Beet, Carrot)

Cilantro Pesto
1 bunch cilantro 3 cloves garlic 1/2 cup olive oil 1/2 tsp. salt 1/2 tsp. pepper 1/4 cup walnuts (or pine nuts) Wash cilantro, dry.  Mix ingredients in food processor until smooth.  Chill and serve with fish, chicken or pasta

Grilled Scallions with Sesame Oil
The intense heat of the grill or broiler caramelizes the natural sugars in scallions as they cook, making them exquisitely sweet and tender. Serves 2 About 8 scallions, greens trimmed to 5 inches, cut in half lengthwise toasted sesame oil salt

Pasta with Kale, Tomatoes and Chevre
Provided by Lee & Colleen, Village Acres' CSA Members. 1 bunch of kale or chard,  chopped 2 cloves of garlic (or garlic scapes), minced 6 T olive oil 1 onion, chopped One 28 oz can Italian peeled tomatoes 4 oz chevre, cut into s

Whip up some pesto in the food processor: 2 c. lightly packed leaves of basil, 2-4 cloves garlic (maybe use scapes), ¼ c. pine nuts or walnuts, ¼ tsp. salt, ½ c. grated parmesan, ¼ c. olive oil.
Products (Garlic, Basil, Black Walnuts)

Provided by Amber, a Village Acres' CSA Member. 1 package phyllo dough (Athenos brand is good) Big bag full of spinach, swiss chard, or other greens 1 onion, diced (green onion is great) 5-6 garlic cloves, minced small handful fresh dill 2 e

Garlic Scape Pesto
For Garlic Lovers Only!

Crispy Kale Chips
Incredibly healthy. Check out the nutrition information.
Products (Kale, Kale, Red Russian)

Strawberry Shortcake
From Simply in Season. 2 cups flour or whole wheat pastry flour 1/2 cup sugar 1 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda In a large bowl, mix together. 2 TBSP butter (chilled) Cut in with pastry blender until crumbly. 1 c
Products (Strawberries)

Shrimp & Asparagus Stir Fry
From Good Housekeeping.  Provided by Corrine, a Village Acres' CSA Member. Asian Fast Food: An Eastern-influenced entree flavored with ginger, soy, and sesame, rich in vitamins and minerals (thanks to brown rice and asparagus).  And it's l
Products (Asparagus, Basil)

Very Easy Spicy Creamed Spinach
Provided by Corrine, a Village Acres' CSA Member. 1 lb of spinach 4 oz. cream cheese 4 oz. pepper jack cheese, shredded Bring 1 inch of water to a boil, cook spinach in it until wilted.  Drain spinach and return to pot.  Add cream c

Rhubarb Dal
Provided by Ellen Dannin, a Village Acres' CSA Member. If you don't have a dal recipe, let alone a favorite, try this one, modified from Mark Bittman's How to Cook Everything Vegetarian. Feel free to substitute or add your own Indian spices,&nb
Products (Onion, Garlic, Rhubarb)

Sautéed Kohlrabi
From Asparagus to Zucchini (modified) 1 to 2 kohlrabi 2 tbsps butter or light oil ½  medium onion, diced ½ to 1 tbsp fresh herbs (chervil or parsley) ½ tsp salt Grate kohlrabi, place in colander, and sprinkle with
Products (Onion, Kohlrabi, Chervil)

Ricotta Spinach Dip
Ricotta Spinach Dip - from Still Life with Menu Cookbook   ½ lb. fresh spinach 12 oz ricotta cheese (or use cream cheese or sour cream if you like a richer dip) 3 scallions, very finely minced 3 radishes, finely minced salt a

Beet Greens
Thanks to Ruth Hower, Village Acres' CSA Member. While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been
Products (Onion, Beet Greens)

Creamy Spinach Soup
- from The Minimalist Cooks at Home   1 lb. spinach 2 cloves garlic, minced 3 c. chicken stock 1 cup light cream, half­and­half or milk a tiny grating of nutmeg salt and freshly ground black pepper chopped parsley or mint
Products (Garlic, Spinach, Mint, Stock, Parsley)

Easy Fritta from "Curves Member Guide"
Provided by Tricia Drass, a Village Acres CSA Member. 1/2 pd lean ground beef 1 tbsp butter 2 c sliced mushrooms 1 c chopped onion 2 tsp worcestershire sauce 1 tsp dried oregano 1/2 tsp garlic powder 1 tsp salt 1/4 tsp pepper 1 tsp dried

Sweet & Sour Vinaigrette
From Recipes from the Heart Cookbook  ·       ¼ cup sugar·       ¼ cup vegetable oil·       2 tablespoons apple cider vi

Colcannon – from ·         2 pounds russet potatoes or try the Majestic Purple·         4 slices bacon · &nbs
Products (Cabbage, Potato, Pork)

Celeriac and Potato Gratin
Celeriac and Potato Gratin– from Vegetarian Cooking for Everyone  1 garlic clovebutter for the dish1 lb. of celeriac, scrubbed, bottom roots removed1 lb. potatoes½ c. cream2 tsp. Dijon mustard salt and pepper to taste1 c. grate

Breaded Fried Celeriac
Breaded Fried Celeriac – from Herwig’s Austrian Bistro   ·            6 fist-sized celeriac bulbs·           
Products (Celeriac)