Produce

This is great as a sandwich spread but equally enjoyable on a thick slice of tomato. Ingredients 1 medium cucumber, peeled & grated 1 medium onion, peeled & grated 1 tsp. salt 8oz cream cheese 1 Tbs. mayonnaise Mix together cucumber, onion, and salt then let stand 30 minutes. Put in a sieve and drain off liquid. Next mix in the cream cheese and mayonnaise. Add salt and pepper to taste. Recipe courtesy of Sandra Karcher, Heifer Village Volunteer To learn more about volunteering with Heifer International please check out www.heifer.org/volunteer...

From Chelsea Be Healthy: Today is all about eating the colors of the rainbow with this delicious Super Veggie Power Bowl. This recipe is about simplicity and freshness to make for one heck of a delicious and nutritious meal. Now, you're more than welcome to mix and match, switch it, change it--re-arrange it however you'd like. This is just a starting off point to get your bowl moving and shaking. Feel free to top it off with whatever your taste buds are hungry for. Here's what I used: Sweet Potato (Peeled and Sliced) 1 handful Spring Mix lettuce 1 handful Spinach 1/2 head of Broccoli (chopped evenly) 1 handful of Beets 2 Carrots 1/2 Avocado 1 bunch Asparagus For my added protein, I chose shredded rotisserie chicken that I picked up from Whole Foods. This is where you can choose any type of extra protein you'd like: Eggs, turkey, salmon, tuna, etc. Step 1) Prepare your veggies. Go ahead and peel, slice,...

Enjoying a fresh, Arkansas strawberry is the promise of spring. Pile freshly sliced strawberries on top of these cookies for a sweet afternoon treat. Top with whipped cream for an added touch. Ingredients 1 cup butter, softened 1/2 tsp almond extract 2-2/3 cup all-purpose flour 1/2 cup granulated sugar 1/8 tsp salt coarse sugar, optional Mix softened butter and almond extract together until smooth. Shape into a log, cover, and refrigerate until firm. Preheat oven to 325 degrees F. In a large bowl, stir together flour, granulated sugar, and salt. Break or cut butter mixture into small pieces. Cut butter mixture into flour mixture with a pastry blender until mixture resembles fine crumbs and starts to cling together. Knead dough until smooth; form dough into a ball. (Dough will eventually come together during kneading from the warmth of your hands.) Divide dough in half. Roll each portion of dough to ¼-inch thickness on a lightly floured surface. Cut out dough...

This recipe is so easy and easy to adapt, you can make it throughout the spring and summer, changing out the greens with the season. Ingredients 4 cups fresh arugula 1 Tbsp minced garlic 1 cup sunflower oil or olive oil 2 Tbsp pine nuts, roasted* 1/2 cup freshly grated Parmesan cheese *raw cashews or pistachios are a good substitute Put all ingredients in a food processor and blend. Enjoy on fish, as a salad dressing, on bruschetta, sandwiches, and of course pasta. Store in a covered container in the refrigerator or place in freezer-safe container and freeze for up to 6 months. Recipe courtesy of Chef Bonner Cameron at Bistro Catering...

This salad is far from your typical garden salad: roasted beets, goat cheese, and homemade dressing. From our friend and chef, Ryan Hickman at Eurest Compass Group, it is the perfect accompaniment to grilled chicken or steak. Ingredients: 6 small to medium beets, peeled and cut in half 4 small carrots, peeled 3 small radishes, sliced 1 pound salad mix greens 1/2 pound arugula or spinach leaves 4 ounces goat cheese Honey-Balsamic Vinaigrette 3/4 cup olive oil 1/4 cup balsamic vinegar 1 tbsp Dijon mustard 2 tbsp local honey pinch of salt & pepper Heat oven to 350 degrees F. Roast the beets for approximately 1 hour, or until the centers are fork-tender. Allow to cool. Thinly slice the carrots and place in a bowl of cold water with the sliced radishes. When beets are cool, cut into bite-size pieces. Place all ingredients for the vinaigrette in a large jar. Shake until completely combined. On a large platter, combine the salad mix and greens. Top...

(Recipe from Jennifer at Natural Things Foods Store) Any of you folks out there who were kids of the 1970s will be familiar with this version of a casserole. We had it at least once a week at my house! It may be old fashioned, but it is still delicious, especially if you are hungry for a bit of nostalgia. So sit back, watch some episodes of the Brady Bunch and get groovy with vegetables! Old Fashioned Casserole Ingredients 1 medium white or yellow onion, sliced 2 cloves garlic, chopped 2 sweet peppers, chopped half a pint of fresh okra, chopped into rings 1 pint cherry tomatoes, quartered 2 cups cooked and shredded chicken (we used Grass Roots chicken tenders) 1/2 cup sour cream 2 cups shredded cheddar cheese 2 green onions, chopped, including green parts 1 package butter crackers, crushed (we used Late July organic classic rich crackers) 3 tablespoons butter, melted Instructions ...

Storage Green onions are onions that have been harvested young, usually before they develop a bulb. They have a milder flavor than mature onions. Green onions are a living plant, so the best way to store them is in a jar with enough water to keep the roots wet. You can keep the jar in the refrigerator or on the kitchen counter, just make sure to change the water every couple of days. If the outside layers start to get slimy, peel them away as needed. Preservation To preserve green onions, you can freeze them simply by chopping to desired size and placing in a freezer-safe airtight container or plastic bag. Keep in mind that they will lose their crunch when defrosted, so plan to use in dishes that require cooking.   Try These Recipes! Top of soups or salads Green Onion Pancakes Green Onion Hash Brown Potatoes Potato, Green Onion, and Goat Cheese Frittata Rice Noodles with Green Onions and Herbs Beef and...

(Recipe from Jennifer at Natural Things Foods Store) Instead of an Asian wok, the Southern equivalent is definitely the cast iron skillet. Cooking these summer vegetables over high heat seals in flavor, as well as staving off the slimy texture that okra can take on when cooked. Quick, flavorful, and nutritious (also vegetarian and vegan). Stir Fry Ingredients 1 to 1-1/2 cups very small okra pods, whole 1 yellow bell pepper, chopped 3-4 small eggplants, chopped 1 large tomato, seeded and chopped 1/2 lemon salt & pepper 1 cup cooked lentils Instructions In a large cast iron skillet over high heat, warm 1 teaspoon oil to almost smoking. Add okra pods all at once, and cook, stirring, until they begin to brown. Add eggplant, and stir, cooking another minute. Add pepper, stirring and cooking for about 2 minutes more. Add chopped tomato and remove skillet from the heat. Squeeze the juice from half of...

(Recipe from Jennifer at Natural Things Foods Store) This week’s CSA box had so many lovely things in it, and they begged to be roasted. Roasting brings out such a deep, rich flavor in vegetables that it is one of my favorite ways to prepare them. The resulting dip from this recipe doesn’t just have to be dipped. It can be spread on bread or wraps, too, for a tasty summer sandwich. Roasted Veggie Dip Ingredients 1 large eggplant or two medium eggplants 1/2 small onion 1 red bell pepper 1 small head of garlic 1 tablespoon olive oil splash red wine vinegar 1 tablespoon sour cream salt & pepper Instructions Heat oven to 400 degrees F. Trim ends from the eggplant and pepper. Trim ends from the onion and remove outer skin, but leave whole. Slice across the entire head of garlic, removing just the tops from the cloves. Do the same on the...

Storage Many people give eggplants a bad rap for their bitter taste or rubbery texture, but both of these can be avoided with freshness and proper storage. Eggplants are sensitive to cold temperatures, so storing them in the cold parts of your refrigerator for long periods of time can damage the tissue which results in an unpleasant taste and texture. Instead, store eggplants on a shelf in the front of your fridge or in a cool spot on your kitchen counter, out of direct sunlight and away from tomatoes, bananas, apples, and other ethylene-producers that will accelerate spoiling. Either way, eggplants have the best taste and texture when used within 1-2 days. Another trick for improving the taste and texture of eggplants is sprinkling them with salt to extract moisture before cooking. After washing your eggplant, slice it to the desired thickness, sprinkle both sides with salt, and place in a colander or...