Spanish Fritatta - Adapted from Splendid Table

1 medium to large potato, sliced thin
olive oil
1 medium onion, sliced into thin rings
Salt and fresh-ground black pepper
1 large garlic clove, minced
1 tablespoon mild Spanish paprika, or mild or hot Spanish smoked paprika (pimenton de la vera)6 large eggs
3/4 cup milk
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese

1. Preheat the oven to 350 F. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium-high heat. Add the potatoes, onions, and a little salt and pepper. Sauté until the potatoes are tender. Remove skillet from the heat. Stir in the garlic then sprinkle the potatoes with the paprika.2. In a bowl, beat together the eggs, milk, salt, pepper, and 2/3 cup of each of the cheeses. Pour the mixture over the sauteed potatoes. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Let the omelet stand for 5 to 10 minutes before cutting it into wedges.

LYNNE'S TIPS: Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes

Carrot and Orange Salad

From CSA Member Michele Macomber, who writes "This is one of those dishes that will be gone by the time you clear the table, and you can make it all with stuff from our winter CSA!"

4-5 carrots, grated
1 large fresh orange, segmented and sliced
handful toasted slivered almonds
2 dates, sliced up fine
splash of cider vinegar to taste

Toss everything together, serve within an hour. Notes: Cider vinegar should not dominate, so add a tiny bit at a time.If your orange is on the dry side, add a squeeze of orange juice as well, maybe 2T or so.

Parsnip Fries

Wash, clean and cut parsnips into "chips" or "fry" shapes.
Drizzle with oil of choice.
Bake at 375 till golden brown.
Sprinkle liberally with salt, pepper and chopped parsley.

Felicia's Kasha Burgers

From CSA Member Julie, she writes "the buckwheat we just got is so so so good in this recipe. it's from _vegetarian planet_ cookbook - p. 375"

3 T (ish) butter/oil
3 c onions
3 c chopped flavorful mushrooms (i used dried soaked in water overnight)
2/3 c white wine
2 c water
1 1/2 t dry thyme
1/2 t dry sage
3 T soysaucepepper
1 c kasha
3 T flour - i used close to 1/2 a cup, i think)

saute onions in butter ~ 10 minutes
add mushrooms. saute 2 more minutes
add wine, water, thyme, sage, soy sauce, pepper, kasha. high heat - boil . cover, low simmer 15 minutes
let cool 10 minutes. add flour -- should be sticky.
now the mix can be refrigerated 3ish days - or used immediately
fry in oil - in more than you think you need on each side for 4 minutes.
serve with thanksgiving leftovers - for us that means pumpkin soup, greens, mac and cheese, cranberry orange chutney, salad, bbq tofu, and borsht.

Lentil-and-Rice Pilaf with Caramelized Onions

From CSA member Lori Kulik

Makes 4 servings (I doubled the recipe with no problems)
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14 oz cans vegetable broth
3/4 cup dried green lentils, rinsed and picked over
3/4 cup long-grain brown basmati ricesalt and pepper

2 tablespoons olive oil
2 large onions, sliced - for carmalizing

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add chopped onion, garlic, and spices and saute until onion softens, about 5 minutes. Add broth, lentils, and rice and bring to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice and lentils are tender, about 45 minutes.

Meanwhile, heat 2 more tablespoons olive oil in a heavy large skillet over medium-high heat. Add sliced onions and saute, stirring often, until caramelized, about 25 minutes.
When pilaf is finished, season to taste with salt and pepper. Transfer pilaf to serving dish and top with caramelized onions.

Yogurt Cake

1/2 cup plain yogurt
1/2 cup oil
3 eggs vanilla
1 cup sugar
1 1/2 cup flour
1/2 tsp baking soda

mix the first four ingredients. Blend in sugar. Add flour and soda8 inch pan. 350 degrees for 30 minutes

Turnip Pickles

From CSA Member Michael Zisk

Cut turnips into thick slices or sticks and stuff them into jars with tight fitting lids. You can throw in a beet slice too, which will make the pickles pink. We also sometimes put in whole garlic cloves, but they're really not needed.

In a non-reactive pot (glass, enamel or stainless steel) boil the following until the salt and sugar are dissolved:
1 1/4 cups water
2/3 cups vinegar
2 tablespoons kosher salt
1 tablespoon sugar

Cool, then pour over the turnips in the jar. Cover the jar tightly.Store them in the refrigerator. They are ready to eat in a week. When the next round of turnips come in the following Wednesday, we just slice them up and add them to the same jar, and it just keeps us going with a steady supply of these goodies.