Characteristic: template

I have made variations of this Thai-inspired curry for many years. It's not an authentic green curry but a tasty, quick adaptation.   The curry is even better if you have makrut lime leaves--sometimes found in grocery stores and typically in Asian grocery stores. They freeze perfectly so if you see some buy plenty and freeze for future curries. But don't worry if you don't have any. A squeeze of fresh lime juice to finish is a nice alternative.  ... Read more »

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–inspired by Around my French Table by Dorie Greenspan   I heavily adapted this dish from Dorie Greenspan’s wonderful book Around my French Table a few years ago with cauliflower and then I made it with Brussels sprouts and bacon and then with winter squash and sage. I remembered the technique when I had 25 minutes to get dinner on the table and happened to have fava beans, new potatoes, and basil on hand. It was fantastic.   Finally, as cookbook author Dorie Greenspan notes, “this is risotto” the way that finely sliced apples are carpaccio, which means not at all. . .” but the technique is just enough reminiscent of risotto that I appreciate the reference and continue to use it. My version might not be recognizable to Dorie but it’s a keeper in our household.  ... Read more »

I am a bean evangelist (delicious, inexpensive, shelf stable, etc.) I love adding whatever cooked beans I have in the fridge to salads made with whatever I have on hand. It’s an excellent template. This is a favorite lunch or quick addition to dinner. Quantities and ratios are up to you.  ... Read more »

I threw this dish together one night and it turned out to be a winner. You could fry or poach an egg to serve on top of this and call it dinner.   For this dish to work you need a large skillet and you need to cut the squash into really small pieces. I suggest 1-inch long little batons or some such. You want the vegetables to have enough room so they sauté/brown rather than steaming.... Read more »

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

This is more template than a recipe and it’s not an authentic latke. Be that as it may it’s a good way to enjoy winter vegetables.   The quantities listed are approximations and can be adjusted based on what you have on hand, your taste, etc. For the below recipe you want about six cups of packed, grated veggie. ... Read more »

This is my go-to, quick slaw to use with any kind of cabbage, even Napa (like the gorgeous purple Napa above). I vary the ingredients based on the season and how hearty I want it to be. Quantities are approximations so feel free to use what you have.   The dressing is delicious and good on most anything--a bowl of rice/quinoa and beans with herbs, on roasted vegetables, on a burger, in fish tacos. . . so double the recipe for the dressing and have it on hand to enliven other things.  ... Read more »

There are several versions of Okonomiyaki and this one traditionally includes minced dried shrimp which I omit since I don’t typically stock dried shrimp. You can make several very large pancakes, the size of the pan, and cut them in wedges or make them more typically pancake-sized. The sauce is nothing more than mayonnaise, Sriracha (or chili sauce of your choice) and soy sauce and it improves everything it touches.   Yields about 14 4-5 inch pancakes.... Read more »

--adapted from Tender by Nigel Slater   This is a very quick, satisfying dinner. It's delicious with regular broccoli but even better with the tender purple sprouting broccoli that shows up in later winter/early spring at markets and year-round CSA shares. If using purple sprouting broccoli be sure to use the stems and leaves as they are part of the charm and are tender and sweet.  ... Read more »

This is a robust and bright room temperature dish that is begging for seasonal adaptations.  ... 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 »

This is a template for utilizing whatever bits and pieces you have on hand. Quantities are all approximations and you can vary them as you like. You just want to be sure you cut the vegetables small and fairly uniformly and you don’t want to crowd your skillet or wok. To avoid a soggy dish you need to be brave with the heat.   I recommend making twice (or more) as much rice as you need for any given dish and freezing the remainder to have on hand for fried rice, rice pudding, to add to soups, etc.  ... Read more »

I made this meal as a child, starting around age 10 and made it for years, and still do every once in a while. It’s simple, delicious and satisfying. And it’s really just a template that's begging for seasonal modifications.   One of the time saving tricks to make this is to cook the broccoli right in with the pasta. Just add it about 3 minutes before the pasta is done and drain it all together.... 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 »

This is a great way to use up leftover or previously frozen rice and whatever veggies you have on hand. You can easily add chicken or beef, cut fairly small. If you’re going to add meat, stir-fry the veggies first, then remove from pan, add meat and stir fry until cooked.  Add veggies back in as well as rice, garlic, etc. and proceed with recipe. The addition of coconut milk is a bit unusual here but I think it’s a nice touch.  ... Read more »

  This is a very herb-heavy variation of my favorite Asian noodle salad.I like this tossed with lots of toasted peanuts which turns it into a light meal-in-one for a hot summer night. You can also use fewer vegetables and really focus on the herbs. This looks like a long, complicated recipe but it is not. Shake up the dressing, cook noodles, wash herbs and cut a few vegetables and you are there.... Read more »

Beans, beans, beans... the humble and amazing dry bean is notably tastier and cheaper than canned beans and once you get in the habit, really simple to prepare. And since the dry beans you will find at the market or in your CSA are rarely more than a year or two old, they will cook quickly and evenly. You will likely encounter pinto, borlotti, black and a variety of white beans in the markets and CSAs with some farmers growing a much greater variety of beans.   Beans are a staple the world over and are used in every imaginable dish, from baked beans to bean and peanut stews in some African countries to Italian Ribollita or Pasta e Fagioli to Brazilian Feijoada to Cassoulet and Cuban Black Bean stew and Indian Dals. And of course when cooked from scratch with just a clove or garlic and bay leaf they are the perfect base for a hearty salad, soup, chili, taco, etc. Bean are delicious and good for you; they are an excellent source of soluble fiber as well as protein, complex carbohydrates, folate and iron.   I tend to soak and then cook my beans though I sometimes cook them without soaking, slowly, in the oven with delicious results as well. The links below offer many tips and recipes for preparing your dry beans.  ... Read more »

I have changed this in many ways but I do need to credit Dorie Greenspan's Around my French Table with the template for this recipe that I also make with cauliflower and butternut Squash. ... 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 »