My awesome organic CSA farmer Peter Paniccia of Pietro’s Coop comes bearing baskets full of wonderful produce. One of my very favorites is his hot peppers.
I just love the vibrant kick these peppers add to pretty much every dish I make. Here is a recipe where I actually manage to preserve these hot peppers so they will last me through the winter months. I use a spoonful of this is so many dishes from pastas, to sandwiches or in dips and so on.
Romanesco is that strange looking alien broccoli veggie that shows up from time to time in either in my organic CSA box or in the aisles of the super market. Romanesco is actually an Italian vegetable and can be cooked in a number of ways.
I tried a really easy salad recipe and ended up loving it.
I recently found this wonderful recipe for a roasted broccoli tart on Celeste’s Cooking Creation blog which I just had to try.
The tart turned out to be really easy to make and a wonderful appetizer or meal idea.
I am so spoiled by my favorite organic CSA farmer Peter Paniccia of Pietro’s Coop who brings me bushels of parsley every summer and fall. I use a lot of this parsley fresh in my everyday cooking but I also make a great pesto with it, which last me through the winter months.
The pesto is really easy to make and keeps really well in the fridge for months on end. I use it in everything from pastas, soups, sandwiches, sauces and so much more.
Winter is almost over here in New York City (or so we keep thinking). I get numerous root vegetables in my organic CSA box and some I just don’t know what to do with. This past winter for the first time I got black radish – quite a beauty I must say.
I made a really nice salad using all the root veggies in my box and it turned out to be really yummy. You can use any of your favorite vegetables for this recipe.
Parwal is a green vegetable that is indigenous to the Eastern part of India. It is also called pointed gourd or potol. It looks a little like tori/zucchini but has different flavoring and texture. Here is how we cook this vegetable in my mother’s kitchen.
Nepali cuisine consists of several spicy sides dishes which are eaten with rice and lentils (dal). These are called “achars’ or chutneys and are made with a variety of vegetables. One can use the base recipe for the achar and just vary the vegetable that is used.
Here is a wonderful recipe that Manju makes which comprises of bitter gourd (karela) and is topped with ground roasted flax seeds.