A quick and easy salad from one of our members makes an excellent light lunch, a delicious side for dinner or a sure fire winner for your next pot luck.
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This is a super simple and easy kale salad from the book: Six Seasons: A new way with vegetables By Joshua McFadden and shared with us by Grow Eco member, April.
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This tasty springtime pasta dish comes to us from CSA member Natalie Lareau, dazzling our senses with it’s bright colors and fresh flavor.
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Brought to us by Grow Eco community member, Ryan Woempner, this vegan scramble is absolutely as delicious as it looks in the photo and widely adaptable with all sorts of different veggies.
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This is a delicious salad of roasted autumn vegetables that would make a perfect addition to any Thanksgiving spread.
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This is how I was taught to make Vietnamese style spring rolls by a friend when I was interning on a farm in northern San Diego county a few years ago. I have no idea how authentic it is, but when it’s your turn to make lunch for half a dozen hungry farmers and their kids and all you’ve got time to do is chop up some salad vegetables, this recipe is just the trick!
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This is a curry found on the menu of every decent Indian restaurant in Britain, adjusted for western tastes in many ways and not likely typical of what you would find if you visited India itself, but delicious none the less. It’s another great recipe for using up random leftover vegetables from the fridge as a good mix of any chunky and leafy vegetables will do the job.
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This is sort of a combination between a lasagna and moussaka, which I think is more interesting and healthy than a traditional lasagna, but simpler and easier (especially if you’re vegan) than a classic moussaka, which typically uses lamb and loads of cheese.
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This is an easy peasy pasta dish that you can whip up with about 10 minutes of prep time and get to the table in 35 minutes total without having to stand over the stove stirring and watching everything cook. This version uses Zucchini, eggplant and bell peppers for a classic Mediterranean presentation.
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This is a basic recipe designed to be used as a stir-fry template, keeping it simple so the veggies in this particular version can be substituted out for almost anything you’ve got lying around in your fridge. It’s a great option for a night when you’ve got a couple of random ingredients left over and not much time or energy to think up anything complicated.
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A tasty alternative to humus made with roasted eggplant. It’s great with chopped, crunchy vegetables, flatbread, in sandwiches, or on the side with salad.
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