One of the most important parts of the Dave’s Produce Packs experience happens in your kitchen!
One of the most important parts of the Dave's Produce Packs experience happens in your Kitchen! (photo courtesy of client Matt Dupuis)
Our produce packs will no doubt have you and your family eating more nutritionally. All season your fridge will be stocked with a wide range of fresh, naturally grown produce. Your challenge will be preparing meals from these delicious veggies.
This may seem intimidating at first, but cooking with all of our vegetables can actually be pretty easy, and fun too! You will soon find how satisfying it is to create and enjoy tasty, healthy and environmentally sound meals; fresh from our garden to your dinner plate!
Here is a collection of recipes that we have tried and enjoyed. With the help of these recipes, you should have no trouble enjoying your weekly produce packs. Some recipes are our own but many have been passed onto us by clients and friends.
If you would like to make a contribution to this online recipe book by sharing recipes that you enjoy, please click on the link to the main vegetable in the dish, and write your recipe in the “reply” section of that page.
Please check out http://www.tastespotting.com/ for more great recipes as well. The best ones you find can be posted as comments below.
Enjoy!
-The Dave’s Produce Pack Team
Vegetables- Click on a vegetable to find or add recipes!
Apples Basil Beans Beets Broccoli Bok Choy Brussel Sprouts Cabbage Carrots Cauliflower Celery Chicken Cilantro Corn Cucumbers Dill Eggplant Garlic Herbs Kale Leeks Lettuce and Greens Grape Leaves MixedVegetables Onions Parsley Parsnips Peas Peppers Potatoes Pumpkins Radish Spinach Squash Summer Squash (Zucchini) Swiss Chard Sweet Potaoes Tomatoes Turnip
I want to see more recipes!
Veysey’s Seeds has published a great cookbook called “Summer Savoury” and it includes a number of items from your produce packs. Some of your member’s might enjoy it.
TLC
Hi, heard about this from a friend and I totally want to get this for the summer months etc. How can I get on the list? Thanks, Terri
Please fill out the “sign up” form on our website.
Thanks
Dave
Tried this recipe with the arugula in my first produce pack. Wasn’t too bad:
Orzo with tomatoes and arugula
1 cup uncooked orzo pasta
2 Tbs. olive oil
2 cloves garlic, finely chopped
1 cup red and/or yellow grape tomatoes, halved
1/2 tsp dried marjoram
1/2 tsp grated orange zest
1/2 tsp salt
1/4 tsp pepper
3 cups baby arugula, about 3 oz
Cook orzo according to package directions. Drain
Meanwhile, in a large non stick skillet, heat oil over medium heat. Add garlic, then tomatoes and marjoram; cook, stirring, until tomatoes are slightly softened, 1-2 minutes.
Add orzo and zest, salt, pepper and arugula. Cook over medium-low heat, stirring, until heated through and arugula wilts, 1-2 minutes.
Moroccan Vegetable Stew
(From Weight Watchers)
Ingredients
1 spray(s) cooking spray, (5 one-second sprays per serving)
1 small onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
3 pound(s) butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 cup(s) carrot(s), baby
1 cup(s) canned crushed tomatoes
1/2 cup(s) vegetable broth
1/4 tsp ground cinnamon
1/2 tsp Cumin seeds
1/2 tsp red pepper flakes
15 oz canned chickpeas, drained and rinsed
1/2 tsp table salt
Instructions
Coat a small pot with cooking spray. Add onion and garlic; sauté for 5 minutes.
Place squash in a 3-quart or larger slow cooker (crockpot). Add onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
Add chickpeas and salt. Stir, cover and heat for 5 minutes. Yields about 1 1/3 cups per serving.