Many thanks to Lynda Stadtmueller who sent two recipes to share with all of you this week, she says that the flavor is just a litte smokey with a hint of heat. 1/4 cup olive oil 10 oz button mushrooms, cleaned and sliced 1-1/2 tsp smoked paprika Pinch ground cayenne pepper 1 large onion, diced …
Many thanks to Lynda Stadtmueller who sent two recipes to share with all of you this week. Notice that Greek Yogurt replaces the cheese. 2 Pie crusts (make or buy) 3 leeks 2 10- oz packages mushrooms (button-type) 4 eggs 2 c. milk (I used fat-free) 1 c. plain Greek yogurt 1 tsp …
Dressing: ¼ c red wine vinegar 1 T honey 1 T mustard 1/2 c olive oil Kosher salt and freshly ground pepper Quinoa Salad: 4 c salted water or vegetable stock 2 t chopped fresh thyme 2 c quinoa 16 spears of asparagus, trimmed Olive oil for brushing Kosher salt and fresh ground black pepper …
2 tablespoons olive oil 2 large cloves garlic, minced 1-1/2 pounds beet tops, washed and cut into 3-inch lengths Salt and pepper to taste Water if needed Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté 1 minute. Add the beet tops, salt and pepper. Cover and sauté until …
This recipe was inspired by CSA member Tracey Lee. A green smoothie for breakfast or lunch will give you energy for the day. It is quick and easy so no excuse to skip a meal! Fill your blender 3/4 full of chopped kale or any greens from the share 1″ peeled chunk of ginger 1/2 …
Many thanks to CSA Member Beverly Hanson who wrote this week to share a recipe using the chives in the shares and maybe the chives that are coming back in your garden from previous years. Wilson’s Easy-Flex 24 Cavity Bite-size Square Mold. Whip a pound of softened butter using the wire whip beater add about …
Many thanks to Tamar Bacon who wrote this week to share this “kid friendly” original variation of a potato latke recipe that will use some of the greens in the shares. 1/4 C olive oil 2 eggs 5 cups loosely packed kale leaves (discard stems) 2 small zucchini peeled and cut in large chunks 2 …
(5-lb.) Bone-in pork picnic half roast 6 1/2 tablespoons honey, divided 1/4 cup packed brown sugar 2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/3 cup canola mayonnaise 1/4 cup Dijon mustard 1/4 cup apple cider vinegar 3/8 teaspoon ground red pepper Preheat …
1 sheet frozen puff pastry, thawed 1 1/2 cups ricotta cheese (part-skim) Zest of 1 lemon 1/2 cup chopped flat-leaf parsley 1/2 cup finely grated Asiago cheese (plus more for topping) 2 Tbsp. chopped capers Kosher salt and freshly ground pepper 1 bunch asparagus (about 1 lb.), trimmed Preheat oven to 400°F. Roll out pastry …
To care and store asparagus- wrap the ends in moist paper towels and place the bundle into a plastic bag. Asparagus will keep up to 3-4 days 2 packages (9 ounces each) refrigerated cheese tortellini 3 tablespoons butter 1 tablespoon olive oil 2 cups cut fresh asparagus (2-inch pieces) 3 garlic cloves, minced 1/8 teaspoon …
3/4 pound fresh asparagus Good olive oil Kosher salt and freshly ground black pepper 1/8 cup freshly grated Parmesan 6 extra-large eggs 3 tablespoons half-and-half 1 tablespoon unsalted butter, divided 2 to 4 slices 7-grain bread Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they’re thick, …
1 cup chopped onions, scallions, and/or shallots 1 garlic clove, chopped 3 tablespoons unsalted butter 3/4 teaspoon ground coriander 3/4 teaspoon salt 1/4 teaspoon black pepper 3/4 cup diced (1/3 inch) peeled potato 8 cups coarsely chopped lettuce leaves including ribs (3/4 lb) 3 cups water Cook onion mixture and garlic in 2 tablespoons butter …
