Made 15 Nov 09 with stuff from my last box f CSA vegetables.
- small bay leaf
- dried thyme
- dried oregano
- cayenne pepper
- dijon mustard
- low-sodium vegetable broth
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
Count on a pound of asparagus per person. Also the fattest you can.
- Asparagus
- Sea Salt
- Balsamic vinegar
- * 3/4 cup boiling water
- * 4 sliced scallions
- * 4 tablespoons reduced-sodium soy sauce
- * 3 tablespoons rice vinegar
- * 1/2 teaspoon sugar
- * 1/2 cup natural peanut butter
- * 12 ounces whole-wheat pasta
Good with ASIAN SPINACH SALAD (http://recipething.com/recipes/show/13139)
“Look for water-packed tofu, which will hold its shape when cooked and tossed with the noodles. If rice noodles are unavailable, substitute angel hair pasta.
TIP: If you can’t find bok choy, almost any quick-cooking crisp vegetable will work. Try snow peas or shredded Napa cabbage.
- thinly sliced green onions
- sliced bok choy
- crushed red pepper
- Cooking spray
- low-sodium soy sauce
- rice vinegar
- sugar
- dark sesame oil
- chopped fresh cilantro
We used chicken broth instead, half a bag of mixed vegetables instead of the peas and put them in with the rice and tomatoes, and used Instant Brown Rice from Wegman’s. This was very good and made a healthy amount.
- salt
- olive oil
- cayenne pepper
- paprika
- saffron
- short-grain brown rice
- frozen peas
- low-sodium vegetable broth
Nutrition Info
Per serving (About 2 Tbsp/55g-wt.): 150 calories (100 from fat), 11g total fat, 1g saturated fat, 4g protein, 9g total carbohydrate (2g dietary fiber, 0g sugar), 0mg cholesterol, 160mg sodium
- * 1 cup lightly packed fresh basil leaves
- * 1/4 cup extra virgin olive oil
- * 4 to 6 teaspoons lemon juice
- * 1/4 to 1/2 teaspoon sea salt
- * Freshly ground black pepper
- * Thinly sliced fresh basil
- * Thinly sliced radishes
Serve w/ Cheese Crisps: http://www.recipething.com/recipes/show/10748
For Sweet Carrot Apple Ginger Soup (6-8 servings): Per serving (About 12oz/342g-wt.): 150 calories (60 from fat), 7g total fat, 1g saturated fat, 2g protein, 23g total carbohydrate (5g dietary fiber, 13g sugar), 0mg cholesterol, 700mg sodium
- # 1 cup water
- # 1 quart vegetable broth
- # 1/2 teaspoon fresh cracked black pepper
- # 1 teaspoon sea salt
- # 3 tablespoons extra virgin olive oil
- # cooking spray
- # 2 teaspoon chili powder