The summer vegetables are the ones I used that I had available at the time. You may use any summer vegetable that you like! Nothing fresh? Can corn and canned tomatoes work too!
Cast of Characters:
One of our summer staple salads. This yummy pairing only gets better as it sits in the fridge. With farm fresh tomatoes and cool cucumbers, the vinegar in the salad absorbs into the vegetables leaving a refreshing and crisp dish to add to a perfect summer meal. To make this salad extra tasty add fresh cooked bacon to it before serving. As is true in this household, everything is made better with bacon.
This dish is extremely satisfying and so easy to make. You would never know from tasting this meatloaf that it is stuffed full with vegetables! I make it for my family, especially when we have a busy day and night ahead of us, because the prep time is small, you can stick it in the oven whenever you're ready. As my husband put it, "meatloaf leftovers make the best sandwiches the next day!" Imagine his surprise when there were no leftovers the next day because everybody at the table got seconds and thirds! Try it, I promise your kids will like it.
Lush, warm & comforting this puree is a nice change from mashed potatoes!
2 pounds parsnips
1/2 cup cream or chicken stock
Dollop of maple syrup
Peel parsnips and cut into 2 inch cubes. Put in a large pot and cover with water. Season with salt. Boil and cook for 20 minutes. Drain. Purée parsnips with cream, season to taste and serve with a dollop of maple syrup.
This an oldy but a goody! Some of you received red cabbage in your csa bags yesterday, try this!
In a large sauté pan cook bacon for about two minutes and then add onion, cook until soft, about 5 minutes.
Add red wine, vinegar, sugar, jelly, cabbage and apple. Stir well to combine everything.
Cover and cook on low for about 20 minutes until cabbage is tender.
Remove cover and continue cooking until most of the liquid has evaporated.
Keep warm until you are ready to eat!
At a loss for what to do with the parsnips in your CSA bag? Try this easy, wonderful in season recipes. Lush. Parsnips are a healthy, sweet comfort food!
Preheat oven to 400
Rub chicken with EVOO ( if you live near a specialty olive oil shop try the wild mushroom and sage olive oil).
Season with salt, pepper and herbs.
Peel carrots and parsnips, cut into 1" cubes or strips.
Peel onion and cut into large cubes.
Mix veggies together with a little olive oil and place on bottom of roasting pan. Place chicken, breast side up, on top of veggies.
After 25 minutes take out of oven and stir vegetables with chicken juice. Continue to roast for 30 minutes to 45 minutes.
Let sit for 10 minutes before serving.
Brown ham or sausage in a large soup pan.
Add onions, carrots, celery to mixture, cook about 5 minutes until veggies are wilted.
Add seasonings, tomato paste, chicken broth and simmer 30 minutes.
Add cabbage, kale and pasta. Simmer another 20 minutes.
Add chicken stock or tomato juice if you want more broth in soup.
Serve with grated Parmesan on top and crusty thick bread.
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