Tag Archives: vegetarian

Veggie Egg Drop Soup

I was looking for something warm and a little spicy to take the chill off my bones the other night and turned to this recipe for Asian Cabbage Soup as a base since I had most of the ingredients available.
I subbed a hot mustard for the chili paste and added a little rice vinegar and white pepper.
I loved the daikon radish and cabbage which gave it a little crunch. I left some raw cabbage to sprinkle on top, too. The shiitakes added a hearty meatiness, but the soup wasn’t lacking meat. It was a delicious, hearty meal.
The added egg was the final inspired moment and gave it the silky, soulful body and finish I was looking for.
Have you ever made an egg drop soup? Here’s a great recipe that has simple instructions for getting the feathery, silky eggs just perfect.
I guess in the end it was a hybrid hot and sour/egg drop/veggie soup. I will definitely be making this again as it has a lot of room for variation and is oh so comforting. Happy Friday!


Butternut Squash and Crispy Sage Pizza

Hi everyone,

I hope you are all having a great day! I ran across this recipe on Pinterest and plan on making this pizza tonight. Because I still haven’t made my way through the butternut squash and basil we got last week and this recipe will be perfect for making good use of those ingredients.

If you haven’t guessed already, I’m planning on not using sage and replacing it with basil instead.

How do you guys cook your butternut squash? What recipes do you use? I would love to know!

Butternut Squash and Crispy Sage Basil Pizza

1 small butternut squash (about a pound, but you will likely have leftover squash)
olive oil
kosher salt
2 cloves garlic
fresh ricotta cheese
a few sprigs thyme, leaves removed
1/4 cup freshly grated Parmigiano Reggiano
10-15 sage basil leaves
canola oil for frying

Click HERE for the full recipe.

(photo credit: Jeremy Keith)

The Mighty Turnip

The delicious sweet white doll turnip has started showing up in the CSA share and I could not be more excited. I cooked and ate the greens and roots the day I got my share! I love sauteing the greens in a little olive oil, along with onions and garlic and a few dashes of Braggs amino acid. Then roasting the roots with the same combination of olive oil, onions, garlic, and Braggs until they are slighted browned. I. Love. Turnips.

But I wanted to dig up some ideas for other ways to cook turnips and through the magic of Google I have dug up some great things to share.

First off, I’d love to share an awesome blog post from a fellow CSA member, Adelle Frank, on the lovely turnip. Click: HERE for her post.

If you did not click on Adelle’s link then shame on you, because you missed this great link she included in her post which of course is all about the turnip: grow veg.com

Atlanta Magazine has a recipe for Sauteed Turnips: Here

A nice article about turnips and a recipe for Glazed Turnips and Carrots: Here

Cook.com suggest pickling and mashing turnips: Here and Here. Mashing turnips with potatoes is very tasty.

Mariquita Farm’s CSA blog has a great photo recipe essay for Julia’s Turnip Soup: Here

Mariquita Farm’s CSA blog also has an entire page of turnip recipes, highlights include Pear and Turnip Soup and Turnip Risotto, make sure to check that out: Here

In conclusion, don’t fear the turnip, it can be cooked numerous ways and don’t be afraid to experiment.  And if all else fails eat that turnip raw, cut it up and eat it as is, topped on salads, or like a chip for dipping.

Happy eating!


It’s the time of year for radishes to show up in our weekly shares. Last year it was a bit daunting for me trying to figure out different ways to eat and enjoy radishes. I think I did a pretty good job of it and grew to love them. I would include the greens in my salads, on sandwiches, lightly saute them in a pan with garlic. I would half the radishes and put them on bread with butter, as salad toppings, thrown into soups, stews and stir-frys and perhaps my favorite way was to use radishes to make kimchi. I also love to make cold radish salads with lots of fresh ginger and miso dressing.

Here are two past blog posts that include links to radish recipes:

Here:  What to do with all those Radishes?

And here:  Hakurei Turnips, Radishes & Kale

Before I go here’s a little radish history for you. Did you know that the Chinese started cultivating radishes around 700 B.C.? As a gift of good-will, China gave radishes to Japan where the radish is still loved today and shows up in many of their dishes.

The Egyptians also enjoyed radishes and there are ancient writings that tell of Egyptians eating radishes before the pyramids were built. And in ancient Greece the radish was so loved that they made gold replicas of them to give to the god Apollo.

And the last little fun fact, when the radish made it to England around 1500 it was rumored to cure all kinds of nasty aliments like kidney stones, worms in the intestines, and acne.

The links were I found these cool facts-

Here: All Things Radish – History, Growing, and Nutrition

And here: History Of The Radish

How do you guys enjoy your radishes?

Escarole Endive

We are getting Escarole Endive in tomorrow’s CSA share and I wanted to share with some recipes.

But first here’s a little description of what Escarole is: “Escarole, or broad-leaved endive has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.”

Chickpea Escarole Stew

Sauteed Escarole with Parmesan and Toasted Pine Nuts

Escarole Recipes from Mariquita Farm’s CSA – there are a TON of recipes here.

Escarole and Beans

Fettuccine with Escarole and Brie

Don’t these recipes sound amazing!!?


(Photo credit: Photos are from the recipe’s website.)

I love Beets!

I love everything about beets – their color, taste, texture! Yum! I never sway outside of roasting them in the oven with lots of garlic and Bragg’s Liquid Aminos. But I’ve seen tons of creative recipes on the web for beets and wanted to share.

I’ll start with – Beet Juice! I had no idea that beet juice was good for the brain and could help fight Dementia. That’s really neat!

Beet Chips sound delicious, and I plan on trying these along with other veggie chips. This blog post has some beautiful beet photography, too.

Beet Casserole – Vegan friendly!

Beet Salad of Doom – Also Vegan friendly! Great name, too!

Roasted Beets and Sauteed Beet Greens – Heck, yes! Yum. Yum. Yum.

Can’t Be Beet Chocolate Cake! – Vegan! I would gladly eat this.

Beet Mousse with Cardamom – This one is unique, looks delicious!

And there is always the option of pickling your beets, too.



(Photo credit – All photos come from blogs)