Ingredients:

2 tablespoons canola oil
½ large or 1 small head red cabbage, shredded
1 onion, halved and cut as thinly as possible
salt and pepper
½ cup red wine
½ cup red wine vinegar
½ cup brown sugar
3 apples, cored and cut into eighths
½ cup raisins

Directions:

Heat oil in large wok or saucepan over medium-high flame. Add cabbage and onions; season with salt and pepper to taste, and stir well. Cover, reduce heat, and allow mixture to wilt slightly, about 5 minutes. Stir in wine, vinegar, and brown sugar. Cover and cook, stirring occasionally, about 15 minutes. Stir in apples and raisins; cook another 20-30 minutes. Add additional salt and pepper to taste.

Serves: 6

Source: Asparagus to Zucchini, 3rd Edition

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Ingredients:

1-2 carnival squas

Directions:

Cut in half and remove seeds and strings. Place cut side down on lightly greased baking sheet with sides. Bake at 350 degrees for 40-50 minutes until almost soft, but not mushy. (Or cook in the microwave for about 10 minutes). Remove from oven, fill with one of the following stuffing options and finish baking as directed:

Apple Stuffing

2-3 tart apples, diced
¼ cup maple syrup
¼ cup butter, melted

Combine apples, maple syrup, and butter. Stuff into cooked squash, cover, and bake at 375 degrees for 30 minutes.

Mushroom Stuffing

1 onion, chopped
½ cup mushrooms, chopped
2 cloves garlic, minced
2 cups bread crumbs
½ teaspoon sage
1.2 teaspoon salt
dash pepper

In large skillet sauté onion, mushrooms and garlic until soft. Add remaining ingredients and stuff into cooked squash. Bake at 375 degrees for 20 minutes.

Source: Simply in Season

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Ingredients:

2-3 cups greens, finely chopped
1 small onion, minced
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
1 piecrustDirections:

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped greens and onions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with Parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.

Source: A Luna Circle Farm original

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(CSA member Rider Sporn created this week’s recipe. Pozole is hominy and can be found in the Mexican food section of most grocery stores).

Ingredients:

2 big onions, chopped
garlic to taste, minced
1 lb. tomatillos
1 lb. seitan (you can substitute pork), sliced
4 big potatoes, diced
2 cups corn kernels
1 can pozole
1-tablespoon cumin
1-teaspoon oregano
salt and pepper
1 hot pepper to taste, chopped

Directions:

Sauté garlic and onions in a large pot. Husk the tomatillos and blend in a food processor. Pour over onions and garlic, add everything else and enough water (or
broth) to cover it all, including the juice the seitan came in. Simmer until the potatoes are soft.

Source: Luna Circle Farm CSA member Rider Sporn

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Ingredients:

1 cup flour
1 cup fine yellow cornmeal
1 teaspoon salt
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
2 large eggs
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion
butter or oil for frying
optional: basil, garlic, sweet or hot peppers

Directions:

In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, garlic, basil and peppers. Add the sauté mix to the batter, mix again, then drop about ¼ cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm with sour cream and salsa.

Serves: 4-6

Source: Unknown

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Ingredients:

3-4 tablespoons seeded and finely chopped green chili peppers
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon vinegar
¾ cup chopped cinnamon basil leaves
2 tablespoons chopped fresh mint
½ teaspoon cornstarch
3 tablespoons vegetable oil
2 whole chicken breasts, boned, skinned, cut into ¼ by 2 inch strips
2 garlic cloves, minced
1 large onion, halved and sliced ¼ inch thick
hot cooked rice

Directions:

Mix chiles, soy sauce, sugar, vinegar, basil, mint, and cornstarch. Set aside. Heat 2 tablespoons of the oil in large skillet or wok over high heat. When oil is hot, add chicken and garlic. Cook, stirring constantly, until meat loses its pinkness, about 4 minutes. Remove meat; keep warm. Heat remaining oil in pan. Add onion and cook, stirring, 2 minutes. Add chili mixture; return chicken and its juices to pan. Cook, stirring until sauce thickens slightly. Serve with rice.

Serves: 4-6

Source: Asparagus to Zucchini, 1st Edition

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Ingredients:

1-pound potatoes, unpeeled
6 cloves garlic
¼ to ½ cup milk
½ stick butter

Directions:

Chop potatoes into similar sized chunks. Cover with water and put on to boil. Peel garlic. Add whole cloves to boiling potatoes. Cook until a fork goes through the potatoes easily. Drain. Add some milk and butter and mash. Add more milk if needed.

Source: A Luna Circle Farm original

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Ingredients:

2 tablespoons extra-virgin olive oil
1 quart whole Sungold cherry tomatoes, stems removed
1 large clove garlic, minced
¼ teaspoon sugar
salt to taste
10 ounces bow tie pasta
fresh basil leaves, cut into thin strips

Directions:

Heat olive oil in large nonstick skillet until quite hot, but not smoking. Add tomatoes and let them sizzle for a minute or two, shaking pan occasionally. Add garlic and salt, stir and cover. Cook over medium-high heat until the Sungolds can easily be flattened with a wooden spoon, about 5 minutes. Meanwhile, cook pasta in large pot of salted, boiling water; drain and keep warm until sauce is done. Uncover cherry tomatoes and flatten them with a wooden spoon to release all the juices.

Continue to cook uncovered over medium-high heat, stirring occasionally until sauce is thickened and juices are reduced by half, about 15 minutes. Add the sugar and additional salt to taste. Place cooked pasta in individual pasta bowls, and spoon some sauce over each bowl (a little goes a long way). Sprinkle some basil over each bowl and serve hot.

Serves: 3-4

Source: From Asparagus to Zucchini, 3rd Edition

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Ingredients:

4-6 sweet peppers
1½ cups thinly sliced onions
4 tablespoons butter, olive oil or a combination
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon dry mustard pepper
2 tablespoons flour
4 large eggs
1½ cups sour cream or yogurt
½ pound medium cheddar, thinly sliced
paprika

Directions:

Preheat oven to 375 degrees. Slice the peppers in thin strips. Heat the butter and/or olive oil in a heavy skillet. sauté onions and garlic with salt and spices. When onions are translucent, add peppers. sauté over low heat for about 10 minutes. Sprinkle in the flour. Mix well and sauté until there is no extra liquid. Beat together eggs and sour cream. Butter a deep casserole. Spread in half the sauté, topped with half the sliced cheese. Repeat these layers. Pour the egg and sour cream mixture over the top and sprinkle with paprika. Bake 30 minutes covered. Remove cover and bake for 10-15 minutes.

Source: The Moosewood Cookbook

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Ingredients:

1/3 cup chopped pecans
1 pound patty pans or zucchini, halved or cut into ½ -inch cubes
1 tablespoon olive oil
1 tablespoon finely chopped fresh basil

Directions:

Toast pecans in dry skillet over medium-high heat 4 to 6 minutes or until golden brown and fragrant, shaking pan often. Set aside to cool. Fill large pot with 1 inch water. Set steamer basket in pot, cover, and bring water to a boil. Place squash in basket. Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender. Transfer squash to large bowl. Toss with olive oil, basil and pecans. Serve hot or at room temperature.

Source: Unknown

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