Minestrone Soup

Adapted from Vegetarian Pleasures Ingredients 1/4 cup Olive Oil 2 large Onions diced 6 Garlic Cloves minced 1 28 oz can Tomatoes chopped with their juice 12 cups vegtable stock 1 Carrot thinly sliced 2 Celery ribs thinly sliced 1 cup diced Green Beans 1 medium Potato...

Green Beans with Garlic, Lemon, Oregano, and Black Pepper

Adapted from Gardeners’ Community Cookbook.   1 lb green beans 2 tbsp olive oil 2 cloves garlic Big pinch of salt 1 tsp finely chopped fresh oregano leaves 1/4 tsp freshly cracked black pepper 2 tbsp lemon juice (I like a little less) 1.  Bring a large pot of...

Simple Vegetable Paella

Adapted from  The NYTimes.com, recipe by Martha Rose Shulman Serves 6 to 8 You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side. This is a great...

Salad of Potatoes Green Beans Zucchini and Herbs

Salad of Potatoes, Green Beans, Zucchini and Herbs Adapted from foodandwine.com Serves 4 This sounds fantastic and also uses many of the fresh ingredients we currently have. I can’t wait to try this! The other good news is that you can make this salad earlier than you...

Risotto with Sweet Peppers and Green Beans

Risotto with Sweet Peppers and Green Beans Adapted from Marcella Cucina, recipe by Marcella Hazan Serves 4 to 6 This recipe includes some of our fresh green beans with our sweet peppers. The original recipe calls for sweet yellow peppers but you can experiment with...