Norman

Recipes

Roasted Broccoli
Ingredients 1 head broccoli 1 ½ tbsp olive oil ½ tsp garlic salt 1 tsp balsamic vinegar ¼ tsp ground black pepper Directions 1. Heat oven to 400 degrees F. 2. Break broccoli head into medium florets and toss with remaining ing
Products (Broccoli)

Open Faced Broccoli Sandwiches
Cut up broccoli into bite sized pieces and steam until just tender. Lay slices of your favorite hearty whole wheat bread on cookie sheet. Spread a dollop of sour cream or creamy ricotta on each slice of bread. Arrange the broccoli on each slice a
Products (Broccoli)

Lasagna Alfredo
Kale, turnips, mustards, or spinach all work well. Break greens into bite-sized pieces, discarding thick stems. Steam or boil in small amount of water 5-7 min. for kale, less for other greens. Drain well. Use broth and precook lasagna noodles to

Jade Broccoli
Ingredients 1 1/2 lb broccoli 1 tbsp canola oil 1 tsp grated ginger root -- fresh 3 cloves garlic -- minced 1/4 tsp pepper 1/2 c water chestnuts -- fresh or canned 3 tbsp tamari soy sauce 3 tbsp dark brown sugar 1/2 tsp dark sesame oil 3 t
Products (Broccoli)

Fun & Fancy Vegetable Rice
Cook rice in water tinted by pureed brightly colored vegetables. Eg. Blend parsely, spinach, or broccoli with water and cook rice in "green" water. Or tomatoes, red peppers, carrots, etc.

Crunchy Romaine Toss
Crunchy Romaine Toss
Products (Lettuce, Broccoli, Onions)

Broccoli, Cauliflower & Carrot Salad
Cut veggies into bite-sized pieces, steam or cook until just barely tender and cool quickly by dousing in cold water. (if necessary cook separately) Combine 2 tbs. wine vinegar, 1/3 c. oil, 1/2 tsp ground cumin, and 1/2 tsp. salt. Toss veggies with

Broccoli Salad
There are variations of this, but this is a family favorite.

Broccoli Primavera
Broccoli Primevera (from "Delights of the Garden" by Imar Hutchins) 3 bunches of broccoli 1/3 cup of tahini (raw, uncooked) 1 garlic clove1/4 cup lemon juice (fresh) 1/3 cup spring water 2 teaspoons tamari or sea salt 1/2 cup chopped mu

Broccoli Cheese Soup
Ingredients 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed 2 cups sliced onions 5 tbsp butter or margarine 7 cups chicken broth, divided 1 tsp dried leaf oregano, crumbled 1/4 cup flour 2 tbsp Dijon mustard 1/8 tsp pepper 1 cup mi
Products (Onion, Broccoli, Oregano)

Broccoli and Tofu in Spicy Peanut Sauce
Ingredients Sauce: 3/4 cup hot water 3/4 cup peanut butter 6 tbsp rice or cider vinegar 3 tbsp soy sauce 3 tbsp blackstrap molasses cayenne to taste (start with 1-2 tsp) Saute: 1 lb firm tofu 1 lb broccoli 1-2 tbsp peanut or canola oil 2 cu

Broccoli & Radicchio Salad
Cook ½ lb of broccoli for 1 minute in a large pot of salted water. Drain in cold water. Shred 1 head of radicchio lettuce. Arrange this on a plate, top with broccoli and 4 tbsp. of pine nuts. Whisk together 4 tbsp olive oil, 2 tbsp red wine vine
Products (Broccoli)

Broccoli & Cauliflower Souflet
Steam small pieces of broccoli and cauliflower until just tender. Melt 4 tbs. butter; remove from heat and gradually add 1/2 c. whole wheat flour, then add 2 c. milk gradually stirring to keep smooth. Return to heat and stir until sauce thickens a
Products (Broccoli, Cauliflower)

White Potato Salad
2 -- med white sweet potatoes c (or regular- remember use what’s in your pantry) 1 bunch bok choy chopped 1 bunch green onion chopped 2 carrots sliced 1/2 head of cabbage coarsely chopped 3 cloves garlic chopped 1 bunch radishes chopped (

Rustic China Choy Sizzle
Rustic China Choy Sizzle China choy can be cooked & enjoyed like bok choy, kale, chard, or any other hearty greens. ·          4  large Italian sausage links ( or 1 pack tofu, cubed) &
Products (Bok choy)

Pasta with Bok Choi and Feta
4 T olive oil2 C chopped onionsOne bunch (4-6 C) coarsely chopped bok choi, stems chopped separatelysalt to taste1 pound pasta (penne, fusilli, or some other short pasta), al dente½ pound feta cheese, crumbledfreshly ground black pepper 
Products (Onion, Bok choy)

Chow Mein with Peas, Greens, Bok Choi
All the veggies in this dish are, though delicious, optional, use whatever is in season.  I like to use bok choy in this delightful spring meal.  The meat is also optional and mushrooms are a great substitute for vegetarians.  The beau

Chow mein
Makes 4 servingsAll the veggies in this dish are, though delicious, optional, use whatever is in season.  I like to use bok choy in this delightful spring meal.  The meat is also optional and mushrooms are a great substitute for vegetarians

Chinese Noodles
Shared recipe from Sue Lease, BGF CSA Member

Whole Wheat Blueberry Muffins
"I thought you might like to check out this link to a healthy and delicious blueberry muffin recipe. I used fresh blueberries and cooked at a lower temp. I think 350.  Hope you enjoy!" - Kathleen Click here for the recipe.
Products (Blueberries)

Summer Peach and Blueberry Bread
2 large ripe peaches 2 eggs 1/3 c. brown sugar or rapidura 1 T. olive oil 1 ¾ c. flour 2 t. baking powder 1 t. baking soda ½ t. sea salt ¾ c. fresh blueberries Preheat oven to 350. Slice peaches thinly and then cut slices in half
Products (Peach, Blueberries, Breads)

Spring Greens and Roasted Chicken
2 ¼ pound purchased roasted chicken, chilled8 cups mixed spring greens2 cups sliced strawberries or blueberries4 ounces gorgonzola or blue cheese, crumbled (1 cup)1/2 cup honey-roasted cashews or peanuts1 lemon, halved3 tablespoons olive oil&f

Quinoa and Blueberry Salad
1 1/2 c. dry red quinoa1 pint fresh blueberries1-2 green scallions, chopped2 handfuls fresh tender spinach, coarsely chopped1/2 c. olive oiljuice of 1 large lemon or 2 small lemonssalt and pepper to taste Cook quinoa till tender, drain well and rins

Joyful Peach and Blueberry Pie
3 c. peaches, peeled, pitted and chopped (about 3 peaches)1 to 1 1/2 c. blueberries1/2 c. brown sugar1 T. lime juice3 T. cornstarch1 piecrust (thawed if frozen) Topping:1/2 c. flour1/2 c. oats1/8 c. sunflower seeds1/8 c. sesame seeds1/2 c. brown sug
Products (Peach, Blueberries)


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