Roasted Corn and Black Bean Salad from Brad Farmerie

Photo by Jason Adams

Brad Farmerie is the chef at Public, The Monday Room and Double Crown. You may recognize him from Iron Chef, or around the neighborhood. He’ll be sharing recipes based on his CSA vegetables all season, so get ready to be inspired.

This is a super simple, super tasty salad that can be whacked together in about 10-15 minutes, making it perfect for last-minute picnic planning.

Aleppo is a sun dried chili from Syria (they have it at Fairway) that has a mild sun dried flavor to it. If you aren’t in the mood to try something new, feel free to add any dried chili flakes or powder that you like.

Add a few dashes of Tabasco or some sliced fresh chili and this dual-purpose delight will make a pretty mean salsa for pork, chicken, or even fish tacos. –Brad Farmerie Continue reading


Green Wraps with Spicy Tamarind Sauce from Richard Etkin of Fort Defiance

Need an idea for how to use your vegetables? We’re featuring CSA-friendly recipes from local chefs and restaurateurs. You can trust them, they’re professionals.

This recipe comes from Richard Etkin, chef de cuisine at Fort Defiance. You wouldn’t know it from tasting his perfect pork chop and bacon-laden collard greens (or from the fact that he’s from Argentina, the land of beef), but Richard has a background in vegan cooking and raw foods.

These vegetable wraps are from his salad-making days. Packed with seasonal vegetables and paired with a spicy-tart-sweet sauce whipped up a blender, these wraps are easy to make but look (and taste) impressive. And isn’t that everything you want in a recipe? — Moriah Simmons

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