Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry.
Melt 2 tablespoons of fat in a saute pan over medium-high heat.
Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.
Reduce heat to medium and add the remaining 1 tablespoon of fat and the okra. Stir-fry for 10-12 minutes or until the okra is dry and crispy.
Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.
2 pounds yellow crookneck squash, trimmed and roughly chopped
½ cup olive oil, plus more to garnish
⅛ teaspoon red-pepper flakes
½ teaspoon cumin seeds, toasted and ground
¼ teaspoon coriander seeds, toasted and ground
1/8, teaspoon ground turmeric – if fresh, grated 1 inch piece of turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish
Instructions
Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
1/3 cup flour (all-purpose or whole wheat flour both work)
1/3 cup Italian seasoned bread crumbs
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 tsp freshly ground black pepper
Olive oil for frying, (1/2 cup maximum needed)
Instructions
Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!
1 1/2 to 2 pounds of freshly scrubbed and sliced small potatoes ~Or~ Red potatoes.
One cup cuts red pepper. Cut in medium-size chunks
One cup washed and chopped Kale
One cup onion. Cut in medium size chunks or left whole if small
1/4 cup melted coconut oil, or ghee
Instructions
Prepare all vegetables by rinsing and then either slicing or cutting into chunks. Next, toss all ingredients (except the chopped kale which will be added during the last 15 minutes of roasting) together in a mixing bowl to thoroughly coat vegetables with the coconut oil or ghee.
Grind a sprinkling of black pepper and Himalayan pink salt over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.
Bake for 30 minutes at 400 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 15 more minutes. At this point, check potatoes for tenderness by poking with a fork. If they need further roasting, set timer for 15 more minutes. You will be adding the chopped kale at the end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.
1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
Salt and pepper
1 tsp ground allspice
½ tsp coriander
½ tsp paprika
1 ½ cup crushed tomatoes
½ cup water
1 tomato sliced into rounds
Juice of ½ lime more to your liking
Instructions
Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
Add the okra and sauté for 5 to 7 minutes over medium-high heat.
Season with kosher salt, black pepper and spices. Toss to coat.
Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
Remove from heat and serve over rice or with warm pita bread.
Welcome to the Summer Season! We are so grateful for the support of our CSA members! We will provide the following produce in your first CSA share this week:
Cucumber and Melon Salad with Basil – source : Well Vegan
Ingredients
2 large cucumbers (organic preferred)
1 ripe, sweet cantaloupe
Small handful of fresh basil or Thai basil, for serving
Pinch of red pepper flakes (optional)
For the dressing
2 tablespoons avocado oil
2 teaspoons lime juice
1 teaspoon lime zest
1 teaspoon agave
Pinch of salt
Instructions
Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl.
To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve.
Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).
2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
1 tsp vegetable oil
1 tsp black mustard seeds
1 sprig (about 15-20) curry leaves
2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded — unless you like lots of heat)
½ tsp turmeric
1 heaping tsp coriander powder
1 ½ cups coconut milk
Salt to taste
Instructions
Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
Saute for a few seconds and add the green tomatoes
Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional fresh herbs.
1/3 cup fine white cornmeal (or regular cornmeal, if you can’t find it)
1/2 cup fine dry bread crumbs
1/4 cup peanut oil, canola oil, or olive oil for frying
Instructions
Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 for the flour and Cajun seasoning (if using), 2 for buttermilk and egg, and 3 for breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain
1 tablespoon fresh dill, minced + extra roughly chopped to garnish
Green onion, thinly sliced to garnish
3 tablespoons olive oil
Instructions
Preheat oven to 400˚F.
Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.
1 ½ cups water 1 ½ cups sugar About 8 to 10 sprigs lemon basil (or other type of basil) In a small saucepan, combine water and sugar. Gently bruise the basil leaves and add to the mixture. Bring to a boil over moderate heat. Remove from heat, cover and let stand for at least 30 minutes. Squeeze the leaves as they are removed from the pan and discard. Cool and store in the refrigerator for 6-8 weeks or freeze.
1/2 cup cashews (soaked over night if you don’t have a high quality blender)
1/2 cup water
1/2 cup olive oil
1 cup fresh basil leaves, lightly packed
1/2 tsp. salt
1/4 tsp. pepper
Instructions
Blend all ingredients on high speed until smooth. Use immediately or store in a sealed container in the fridge until needed.
Use it as a dressing on salads and grain bowls. Use it as a pasta sauce with your favorite noodles. Dip fries or veggies in it. Spread it a your favorite sandwich or wrap. So many options!
2 tablespoons Champagne vinegar (or substitute white wine vinegar with a touch of Meyer lemon juice if you want a less sweet taste)
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
Coarse kosher salt and freshly ground black pepper to taste
Instructions
Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.
