Grain-Free Eggplant Stuffing

Similar to baba ghanoush, but a firmer texture with all the flavors of the holidays. The eggplant create a base texture that cradles of the sweetness of the carrots and savoriness of the celery and herbs. Enjoy!

Ingredients:

  • 1 large or 2 small eggplant
  • 4-5 small carrots
  • 1 large onion
  • 4 stalks of celery
  • 3 cloves of garlic
  • 1/2 Tbsp. dried sage
  • 1/2 Tbsp. dried thyme
  • 1 1/2 cups vegetable broth
  • 1 Tbsp. olive oil
  • 1 Tbsp. coconut oil
  • 1 orange
  • Salt & pepper to taste

Directions:

  1. Turn oven to broil.
  2. Wash and chop eggplant and place in a large bowl.
  3. Add olive oil, salt & pepper and place on a baking sheet.
  4. Broil for 10-15 minutes until soft.
  5. Set aside.
  6. Turn oven down to 350°F.
  7. Next chop carrots, onion, celery and garlic, place in a large sauce pan on medium heat.
  8. Stir well until it starts to sizzle.
  9. Add vegetable broth and bring to a boil.
  10. Add seasoning and cook for 10- 20 minutes.
  11. Transfer contents to a baking dish, brush top with coconut oil and bake for 25 minutes.
  12. Before serving, juice orange over stuffing and serve hot.

Sweet Tomato and Basil Salad

This fast, delicious salad captures the height of summer flavors. Takes 10 minutes to make and serves 4 people, unless you’re like me and snack while you prep. In that case, add an extra tomato.

Ingredients:

  • 1 head of lettuce
  • 1-2 tomatoes
  • 1 cup of fresh basil
  • 2-3 radishes
  • 1 spring onion
  • 3 peaches
  • 1 cup dried cranberries
  • Handful of chopped almonds
  • Salt and pepper to taste
  • Balsamic vinegar to taste

 

Directions:

  1. Wash and chop lettuce, tomatoes, basil, spring onion, peaches and add those to a large bowl.
  2. Add cranberries and almonds as well.
  3. Next shred radishes and add those to the bowl.
  4. Mix well.
  5. Before serving toss with some balsamic vinegar, salt and pepper to taste.

Cucumber, Red Onion, and Dill Salad

Quench your thirst and cool your body with this super fast summer cucumber salad recipe from Suzie’s Farm.

Ingredients

1/4 cup white-wine vinegar
2 teaspoons sugar
1/4 teaspoon salt
4 cups cucumbers, peeled and cut in half lengthwise, sliced into half moons
1/2 red onion, thinly sliced
2 tablespoons chopped fresh dill

Directions

In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

Beet Arugula Tacos

Recipes & Photo by Sarah O’Toole of Cooking with CSA

Ingredients

1 beet
1 sweet potato
1⁄2 cup arugula
1 spring onion (bulb)
1 can tomato sauce
1 can green chilies
1 package corn tortillas
1 Tbsp. garlic powder
1 Tbsp. chili powder
1 Tbsp. coriander

Garnish

Green tomatoes Salsa
Guacamole

Directions

  1. Dice beets and sweet potato into small cubes
  2. Bring 6 cups of water to a boil.
  3. Once water is boiling add beets and potatoes.
  4. Cook until soft and can stab with a fork, about 5 minutes.
  5. While potatoes and beets are cooking chop onion.
  6. Next add potatoes and beets to large frying pan along with the onions, tomato sauce, chilies, garlic, chili powder and coriander.
  7. Mix well and cook for about 10 minutes on medium heat.
  8. While those are cooking heat your tortillas.
  9. To assembly, place a scoop of the beet mixture on a tortilla, with some arugula, green tomatoes and salsa and guacamole if using.
  10. Repeat until all tortillas have been used.