Barbara Hyman and Ed Goff have submitted a recipe each from the potlock dinner a few weeks ago.
Below are two recipes submitted by cooks (well, Ed and me) who brought dishes to the CSA potluck a few weeks ago. If I receive recipes for other dishes we enjoyed then, I'll pass them along. Barbara
Saffron Carrots and Parsnips
2 lbs. carrots, julienned
1 large parsnip, julienned
1/4 c olive oil
1-2 cubes vegetarian vegetable bouillon
(Non-veg option: Use chicken stock instead. Mmmmmm!)
1/2 tsp. powdered saffron or 2 pinches saffron threads
small sprig fresh rosemary, diced
Sautee carrots in olive oil with bouillon over medium-high heat for 10 minutes. Add parsnip and saffron. Continue sauteeing until tender and slightly caramelized. Add rosemary and toss.
Mixed Green Salad With Cilantro-Lime Vinaigrette
Barbara Hyman and Southern Living
1 (5-oz.) bag mixed salad greens, thoroughly washed
2 oranges, peeled and sectioned
1 avocado, sliced
1/4 cup peeled, cubed jicama (about 1/2-inch cubes)
6 tablespoons Cilantro-Lime Vinaigrette (below)
Toss together first 4 ingredients in a large bowl. Serve immediately with Cilantro-Lime Vinaigrette.
Makes 3/4 cup
* 1/2 cup cider vinegar
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon grated lime rind
* 2 tablespoons lime juice
* 1 tablespoon honey
* 1/4 teaspoon salt
* 1/4 cup olive oil
Whisk together first 6 ingredients; add oil in a slow, steady stream, whisking constantly until smooth. Whisk well before serving.
Eat Your Food - Naturally!