Vegetable Curry

This Thai-inspired vegetable curry is a great way to incorporate whatever vegetables I have on hand from the csa. Here I roasted the squash, kohlrabi and turnips in the oven. In a large pot, I sauteed onions, lemongrass (always take back out because it can't be chewed) and an ancho pepper, added garlic, chopped carrots and chopped greens. I poured in a can of coconut milk.

In order to maintain the Thai philosophy of including sweet, salty, spicy, sour and bitter in the dish, I added a little agave nectar, fish sauce, chili paste, fresh ginger (from my garden), spicy basil and fresh lime juice. With the addition of the roasted veggies, it had a lovely flavor. We poured it over brown rice, and there were no leftovers.

Hummus Lasagna

I had quite a few csa veggies I was looking for a way to prepare. I decided to try just unloading them in a lasagna. I replaced the ricotta layer with hummus for a healthier version, and I didn't have any ricotta on hand. I used loads of swiss chard and other greens as well as squash I roasted in the oven with chopped onions.

I added some fresh chopped basil from my herb garden in the layers.

I topped the lasagna with a tomato sauce and sprinkled some parmesan.

Surprisingly, the entire family enjoyed this strange lasagna hybrid. They even took seconds.

We love to top off a meal with a rustic fruit tart made with fresh summer peaches and berries.