2020 Veggie Share Recipes

Here are all the recipes from our newsletters in one place!

Sorrel Sauce

Sorrel Soup

Sautéed Bok Choy

9 Ways to Eat Radishes

Kale Salad Dressing

Creamy Herb Dressing

Fresh Herb Dressing

Swiss Chard and Chickpeas

Sautéed Swiss Chard

Garlic Scape Pesto

7 Things to Do with Garlic Scapes

Easy Beet Salad

Beetroot Dip

Japanese Cucumber Salad

Watermelon Salad with Cucumber and Feta

Prepping Zucchini for Best Grill

Zucchini Soup Base for the Freezer

Zucchini Fritters

Zucchini Salad

Lemony Courgette Linguine

Baba Ganoush

Curried Eggplant with Chickpeas

Ratatouille

Eggplant Teriyaki

Moussaka

Tomato Soup

Marinated fresh Tomato Sauce

Slow Roasted Tomatoes

Herbed Salts: More Salt, More Herbs, With Veggies

Lacto-Fermented Curtido: Cabbage Salsa – from Northwest Edible Life. I’m having difficulty getting onto the site. I’ll continue to work to get this link live.

Cucumber Zucchini Salad with Lemony Basil Dressing

Adapted from The Lemon Bowl

Slice thinly: 1 cucumber and 1 zucchini

(skins on or off, seeds in or removed – your choice)

If you have time: Salt the veggies (1/2 teas minimum) and set aside in a colander for 1/2 hour. Then squeeze any liquid out of the vegetables you can.

If you don’t have time: Add 1/2 teas salt to the dressing

Whisk together to make the dressing:

    • the juice of 1 lemon
    • 2T olive oil
    • 1teas dijon
    • 2T minced fresh basil
    • 1/2 teas pepper

Toss cucumbers and zucchini with the dressing. 

Taste and adjust seasoning.

Garnish with: sliced tomatoes, red onions, feta, olives, smoked fish or whatever floats your boat!