Characteristic: quick

I tossed this dish together for lunch one day. It took about 7 minutes to make and is a keeper in our household. ... Read more »

  This is so simple and so good. I grew up eating variations of this dish in Germany. The quantities are all approximations. Use what you have, increase, decrease to suit your tastes and/or what you have on hand. The addition of caraway seeds makes it very typical but it’s lovely without  too. The sweetness of cabbage cooked this way is remarkable. Green, savoy and red cabbage are all good prepared this way. The cabbage is definitely my favorite part.... Read more »

This is the simplest of curries. Just a few ingredients and the broccoli and garlic shine. I love to make this dish in the spring when green and then fresh (uncured) garlic is in the CSA share or at the market. The immature garlic is sweet and fragrant and you can use a lot of it without it imparting a sharp flavor.... Read more »

I pulled together this dinner (as well as a green salad with a peanut dressing, using the same peanut sauce) in about half an hour for my hungry family after being out of town for the day. It once again goes to show that having a decently stocked pantry (I had spices, peanut butter, ginger, a lime, plain roasted peanuts and rice on hand) in combination with some fresh produce, can make for a wonderful, quick meal. And you can use a combination of vegetables. You could by all means use kohlrabi here as well. And you can boil the vegetables if you're even shorter on time just be sure not to overcook the broccoli.   If you have time to toast whole spices and pound in a mortar or quickly grind in a spice grinder by all means do so. The dish will be extra flavorful.... Read more »

This is a variation of Okonomiyaki, Japanese Cabbage Pancakes and is a perfect CSA/market template in that you can use whatever bits and pieces you have on hand.... Read more »

A quick, not-very-authentic version of this Japanese stir-fried noodle dish with lots of bok choy, garlic and green onions. Use additional or other vegetables, like carrots, peppers, cabbage, peas, broccoli or other leafy greens. It's a good template. You can also add diced tofu or leftover meat of any kind.  ... Read more »

Serves 4   A couple of radishes add color and a little more crunch so by all means add a couple if you have some. Wash 1 bunch bok choy well and pat dry. Cut stems and leaves into thin ribbons. Heat a tablespoon or so of oil in a large skillet or wok. Toss in a little minced regular or green garlic and a couple of pinches of red pepper flakes, salt and the bok choy and thinly sliced radishes, if using. Cook quickly over high heat, keeping the vegetables moving around for about 2 minutes. Finish with toasted sesame seeds and a little toasted sesame oil if you’d like—though a little goes a long way so taste as you go.   This is delicious with rice or other cooked grains or topped with a fried or poached egg or as a side to simply cooked fish.... Read more »

--adapted from Vegan Soul Kitchen by Bryant Terry   This is a gorgeous and refreshing salad--no surprise from the talented and wonderful Bryant Terry. ... Read more »

[caption id="attachment_17676" align="aligncenter" width="660"] This stove-top version has a little sprinkling of hot pepper, to finish.[/caption] This is a quick, fool-proof way to render the sprouts delicious. You can either cook in a heavy skillet on the stove top or roast at fairly high heat. The stove top method is a bit quicker but both are delicious.   Wash the sprouts, however many you have/want to use, well and trim off any brown or ratty edges and cut them in half lengthwise.   For the roasting version preheat your oven to 400 degrees F.   Toss the Brussels sprouts in a tablespoon or so of olive oil and sprinkle generously with salt. Spread them out on a baking sheet and roast for about 30-40 minutes, tossing occasionally, until tender and browning around the edges.   For the stove top version heat a bit of olive oil or bacon fat in the largest skillet you have over medium high heat. Lay the sprouts cut side down, sprinkle with salt and cover and let cook undisturbed for about 5 minutes or until you begin to smell them. Check to see if they’re getting too dark. You want a good browning but not scorching. Turn the heat down to medium and cover the pan and continue cooking for another 7-8 minutes until tender and nicely caramelized. Serve with a drizzle of olive oil and a grind of black pepper and more salt as needed. You can also add a squeeze of lemon juice if you’d like.   ... Read more »

This is a perfect CSA recipe in that you can adapt it to you use any number of vegetables. This one uses rutabagas, Brussels sprouts, carrots and onions.   I make this for dinner with a fried or poached egg on top. And for lunch I've stirred leftover hash into a bowl of warm brothy chickpeas.   Quantities listed are just guidelines. Scale up or down depending on how many you're feeding.  ... Read more »