A Resource for Cooks
“I just wanted to give a big thank you to Katherine for all the recipes this year. Reading them each week motivated me to come home and cook! Her recipes were timely, delicious and inventive.”
Sauvie Island Organics 2013 CSA Member
The alphabetical produce list on the right side of this page is your guide to the 700+ recipes.
Each vegetable/fruit/herb section begins with a page on my approach to it, its particular characteristics and a list of flavors and ingredients that are particularly suited to it.
Recipes and tips are written with an eye toward flexibility, giving you ideas of how to substitute one vegetable for another (onions instead of shallots, turnip greens instead of spinach . . .). scale up or down, and creatively use what’s in your pantry so that pulling together dinner can be simple and satisfying.
Note: Tags like vegetarian, vegan, gluten free, etc are not used because many recipes can be adapted to suit a wide variety of tastes, preferences and needs.
This page will change regularly and feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site.
This page changes frequently to feature links to recipes and ideas for peak season produce and will help guide you to particularly relevant recipes on the site.
Spinach, pea shoots, green garlic. . . or turnip or radish tops or fava greens? Any combination will be delicious in this Very Green Risotto.
This quinoa salad is perfect as part of a light dinner and keeps well for lunches throughout the week.
Header Photo by Andrea Lonas