Posted in 'Vegetarian'

Sopa de Ajo (Traditional Spanish Garlic Bread Soup)

Sopa de Ajo (Traditional Spanish Garlic Bread Soup)

Sopa de Ajo (Traditional Spanish Garlic Bread Soup) is one of those dishes—an example of the great cuisine of bread, the kingdom of leftovers, and the audacity to make the best out of what’s in the larder.

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Boursin Dip

Boursin Dip

Add other fresh herbs to taste—rosemary, thyme, basil, oregano, summer savory, sage—any or all, it’s all good. If necessary, thin with sour cream or yogurt to the desired dipping consistency. I make this dip at least a day ahead to let the flavors mingle. Boursin Dip...

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Carrot and Red Lentil Curry

Carrot and Red Lentil Curry

Berbere is an Ethiopian spice blend that is a key ingredient in many Ethiopian and Eritrean dishes. Not for the faint of heart, this spicy mixture usually includes chile peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. You can...

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Balsamic Rhubarb Compote

Balsamic Rhubarb Compote

  Balsamic Rhubarb Compote 3 tablespoons balsamic vinegar⅔ cup sugar¾ teaspoon peeled and grated fresh ginger2 stalks fresh rhubarb (leaves discardeed, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed,...

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Carrot Slaw

Carrot Slaw

This light, refreshing carrot slaw makes a great alternative to the typical cabbage coleslaw. Carrot Slaw 1 small bunch carrots, (shredded)1 tablespoon fresh lemon juice¼ teaspoon kosher salt¼ teaspoon Freshly ground white pepper Thoroughly combine all of the...

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Chard with Raisins and Almonds

Chard with Raisins and Almonds

This recipe uses the colorful “rainbow chard” with its red, yellow, and orange stems. This is a wonderful dish for kids, who love its sweetness and bright colors. Chard with Raisins and Almonds ¼ cup slivered almonds2 pounds rainbow chard ((or use red-stemmed chard))½...

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