Category Archives: Vegetables

Moroccan Carrot Salad

We had a TON of carrots from our last few weeks of CSA boxes. I love carrots but can only use so many in salads and stir friess. And we still had 9 carrots left! I found a recipe from Whole Living that I had pinned awhile ago… and it rocks! Super easy and flavorful!


–1 1/2 lbs carrots, peeled, halved lengthwise, and cut into 2 inch pieces (halve pieces again if thick)
–1/4 c raisins
–3 T lemon juice (squeezed from 1 lemon)
–2 garlic cloves, mashed to a paste
–1/2 t ground cumin
–1/2 t paprika
–1/4 t ground cinnamon
–1/8 t ground cayenne pepper
–2 T extra-virgin olive oil
–1/4 c fresh cilantro leaves


1. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5-7 minutes, adding raisins during the last minute of cooking. Drain in a colander, rinse under cold water until cool.

2. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.

3. Add carrots and cilantro to dressing; toss to combine.

–Adapted from Whole Living


Braised Radishes


This is our second week of receiving radishes in our CSA box. The first time we received them, I roasted them. Josh liked them, I… tolerated them. The taste of radishes is tough for me, so I knew I needed to find a recipe that better disguised them.

I stumbled upon a recipe on the amazing Pinterest, for “Braised Radishes” and figured I’d give it a shot.

Oh my goodness, yum! This is definitely my favorite way to enjoy radishes now. The sauce was so good, that I put the leftovers on my pork tenderloin. I never would have thought that I’d ever enjoy radishes that much!


1 C Radishes, trimmed and halved
1 C stock (I used vegetable)
2 t white wine or champagne vinegar
1 t olive oil
1/2 t salt
freshly ground black pepper, to taste


Trim the radishes and cut in half.
Put all of the ingredients in a small saucepan.
Bring to a boil, reduce heat, and simmer uncovered for about 15 minutes or until fork-tender.

Baked Kale Chips


I have a love hate relationship with Kale. It is a superfood, so good for you!
But really, it is kind of disgusting tasting! I have tried countless recipes trying to make it taste good and have failed each time. The best way I have found kale to be used is to hide it in smoothies.

I’ve tried numerous kale chip recipes and there were okay, but never great. But this weekend, I finally hit the jackpot! We ate all of the kale chips and were left wanting more.


1 bunch of kale
3 T grapeseed oil
1 t seasoning salt


Preheat the oven to 350 degrees. Brush a cookie sheet with grapeseed oil. Cut up kale into chip sized pieces and place on the cookie sheet. Using a basting brush, brush grapeseed oil over each “chip.” Shake salt over the chips.

Bake 12-15 minutes.


Basil Heirloom Tomato Salad with Blueberry Vanilla Goat Cheese


This recipe really is an ode to Trader Joe’s and the amazing creations that keep appearing in their store. One of my favorite summertime vegetables is Heirloom Tomatoes. We’ve been growing them and receiving them in our CSA box, but we always eat them up so quickly, so I bought us some more from Trader Joe’s. I love the produce at Trader Joe’s, they always have plenty of organic fruits and veggies for reasonable prices.

On that same shopping trip, I discovered their Blueberry & Vanilla Goat Cheese, you can read more about that product here. I had no idea what I might use it for when I bought it, but really how can you not buy a creation with that delicious combination?? Finally I had some leftover Basil Vinaigrette to use, which by the way, was made with all Trader Joe’s ingredients.

Here’s what I came up with, and it was an amazingly refreshing treat on a hot summer night.


3 Heirloom Tomatoes

1/2 Log of Trader Joe’s Wild Blueberry & Vanilla Chevre Goat Cheese

2 T of Basil Vinaigrette

2 T of Olive Oil


Slice the tomatoes thinly and arrange artistically on platter. Crumble the goat cheese on top of sliced tomatoes. Drizzle the vinaigrette and olive oil on top of everything. Let each flavor dance on your tongue as you enjoy every refreshing bite.

Thanks Trader Joe’s for being so great!

–Jennifer Gunther

Green Bean Deliciousness


We have had the pleasure of having a variety of house guests the last 3 weeks. We enjoyed all sorts of adventures together, including the joy of cooking together. We received green beans in our Abundant Harvest box this week, and I asked Sarah if she had any good ideas for cooking green beans. We thumbed through different cookbooks, and she pieced together this recipe… a little from a recipe and a little from her childhood. The green beans were fantastic this way.


1 lb. green beans
2 T olive oil
1 c chopped tomatoes
2 cloves of chopped garlic
1/4 c slivered almonds


Cook green beans in covered in boiling water for 5-10 minutes. Drain. In pan 1 T oil saute garlic & almonds. 1 minute later add green beans and tomatoes. Cover and cook for 5 minutes. Season to taste and serve.

–Sarah Kennedy

Sweet Baked Butternut Squash



* 1 butternut squash (2 pounds)
* 2 tablespoons butter, melted
* 1/4 teaspoon salt
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (I didn’t have nutmeg, so I used pumpkin pie spice instead)
* 1/8 teaspoon pepper
* 6 teaspoons honey


* Cut squash in half lengthwise; discard seeds. Brush squash halves with butter. In a small bowl, combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves. Place 2 teaspoons brown sugar in each half. Sprinkle remaining brown sugar over cut sides of squash.
* Place in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 40 minutes. Uncover; bake 15-25 minutes longer until squash is tender. Yield: 6 servings.

–Adapted from

*Could be a dessert!

Carrots Almondine


4 1/2 c carrots– peeled, sliced
1/4 c raisins
1/4 c butter
2 T honey
2 t fresh lemon juice
1/4 t ground ginger
1/4 c sliced almonds–toasted

1. Preheat oven to 375 degrees
2. Cook carrots for about 8 minutes–covered in a little water in a medium sized pot.
3. Drain and place into a 8 in square baking dish.
4. Add the raisins, butter, honey, lemon juice, and ginger and bake for 35 minutes, stirring occasionally.
5. Toast the almonds in a dry frying pan until lightly browned, and sprinkle on top of the carrots before serving.

–Sandra Ramacher

*Sweet way to eat carrots.