CSA
Pasta with Roasted Root Vegetables and Kale Pesto
A few weeks ago there was a recipe for Quinoa with Roasted Winter Vegetables and Pesto in the New York Times Recipes for Health section. My husband emailed it to me, which meant he clearly was interested in trying the recipe. I had a bounty of CSA vegetables that needed to be used, including a basket full of sweet potatoes (orange and purple), a bunch of kale, a rutabaga, and a small head of broccoli.
I figured I could modify the quinoa recipe to make my own version of this dish. I know people make pesto using… read more »
Seasonal Pizza
My husband and I are pizza lovers. (Is there anyone who isn’t?!) In the past we would order in or go out for pizza, or occasionally we would enjoy a Kashi frozen pizza. But last December when I was testing recipes for We Can Cook, I made pizza at home and we really loved it. (The only other time I have ever made pizza at home is on Passover when I make matzo pizza.) Although I didn’t make the dough from scratch, it was still really fun to make the pizza – rolling out the dough, choosing the topp… read more »
Chilled Cucumber Soup
It’s that time of year again – lots of cucumbers available fresh from the farm. A couple of summers ago I shared a recipe for a new twist on traditional cucumber salad. With the plethora of CSA cucumbers that have piled up I decided to try another new recipe showcasing this nutritioulicious vegetable. My cucumber soup recipe was inspired by the one from Eating Well, with just a few modifications. It was really easy to make, and quick too! … read more »
Tomatoes and Basil
As you may know from summer’s past, I love farm-fresh tomatoes. What I love even more is the simple yet nutritious and delicious combination of tomatoes and basil. Lucky for me I have both from my CSA this week, which makes me so happy! This afternoon as I was looking in my fridge and pantry for an afternoon snack, I thought “Why not make a little tomato and basil salad?” In less than three minutes I had this beautiful salad, which paired with some cheese made for a filling and balanced s… read more »
Roasted Fennel, Garlic Scape, and Sweet Onion Dip
What do you do when you have a handful of uneaten CSA vegetables and another delivery coming the next day? Roast them up and make them into a dip! At least that’s what I did the other night. I had one fennel bulb, a handful of garlic scapes, and three small sweet red onions. I also had half a dozen farm-fresh eggs to use. I decided to roast the vegetables and make a pesto with them, but in the end it came out more like a dip. A very tasty dip that was used to top the eggs and spread on some leftover challah bread… read more »
Jessica’s New Book
75 recipes and activities for you and your child! Buy
We Can Cook by Jessica Fishman Levinson and Maja Pitamic. read more »
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