| Newsletter
Week |
Recipes |
| Week 1-May 26 |
Asian Salad with (or without), BeefCreamy
Lemon-Herb |
| Week
2-June 2 |
Quick
Rice and Wilted Greens, Baby
Beets and Tomato Sauce |
| Week
3-June 9 |
Stuffed
Chard Leaves (from Laurel’s Kitchen) |
| Week
4-June 16 |
Carrot
Ginger Salad, Caramelized Beets with Dill, Beet Salad with Lime
and Dills |
| Week
5-June 23 |
Grilled
Summer Squash with Mint SauceZucchini Fritters |
| Week
6-June 30 |
Green
Bean Salad, Flynn Family Dill Beans |
| Week
7-July 7 |
Beans
with Summer Savory, Glazed Carrots with Ginger Root |
| Week
8-July 14 |
Marinated
Eggplant, Roasted Eggplant and Nut Puree |
| Week
9-July 21 |
Fresh
Green Salsa, Green Beans and Tomato |
| Week
10-July 28 |
Cucumber,
Fennel and Carrot Salad, Braised Baby Leeks |
| Week
11-August 4 |
Eggplant
and Swiss Chard Casserole |
| Week
12-August 11 |
Classic
Pesto, Roasted Peppers |
| Week
13-August 18 |
Fried
Okra, Fried Peppers, Onions and Eggplant with Coriander |
| Week
14-August 25 |
Rosemary
Oil, Baba Ganoosh |
| Week
15-September 1 |
Cheese
Stuffed Peppers,Turnip Greens with Bacon |
| Week
16-September 8 |
Cauliflower
with Herbed Crumb Topping, Roman
Style Broccoli Raab |
| Week
17-September 15 |
Cauliflower
Puttanesca, Roasted Garlic |
| Week
18-September 22 |
Leek
and Potato Soup,
Celery Root Salad, Southwest Eggplant Relish |
| Week
19-September 29 |
White
Turnips, Winter Squash |
| Week
20-October 6 |
Radish
and Arugula Salad, Sauerkraut Mashed White Roots |
| Week
21-October 13 |
Thai
Red Curry Sugar
Coated Peanuts |
| Week
22-October20 |
Sunchoke
Bisque with Hazelnut Oil, Asian Stir Fry |
| Week
23-October27 |
Wilted
Spinach Rolls with Peanut Sauce |
