From the share: 4 tomatoes, each cut into 6 slices 1 cup (1-inch) cut green beans 1/2 cup fresh corn kernels (or more) From your garden: 1 tablespoon chopped fresh oregano From your kitchen: 1/3 cup farro or spelt berries (about 5 ounces) 2 tablespoons finely chopped shallots 1 tablespoon extra-virgin olive oil 1 tablespoon …
From the share: 2 cups fresh corn kernels From your kitchen: 2 Center-cut bacon slices 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper From your garden: 1 tablespoon chopped fresh chives How to Make It: Chop bacon. Add bacon to a large nonstick skillet over medium-high heat; cook until bacon begins to brown. Add …
Use kale or collards or even chard or spinach. olive oil or clarified butter 1 bunch of kale, de-stemmed, chopped/shredded ~3 cups cooked brown rice To serve: – capers, rinsed, dried, and pan-fried until blistered in butter – a poached egg – a dollop of salted Greek yogurt – a big drizzle of good extra-virgin …
1 bunch Swiss chard or 1 bunch collard greens or 1 bunch mustard or 1 bunch beet leaves or 1 bunch spinach, about 12-oz. stems removed 1 1⁄2 tablespoons olive oil 1 large onions or 2 small onions, sliced 1/4-inch thick 3 garlic cloves, peeled and minced 1 tablespoon red pepper flakes 1⁄2 cup chicken …
6 medium leaves collard greens A big pot of salted water ½ c cracked freekah 1 c salted water 1 small onion, diced Olive oil 1 yellow summer squash, trimmed and diced 2 tbsp raisins, plumped in very hot water for 10 minutes 1 tbsp capers 2 tbsp finely chopped parsley A drop or two …
2 bunches of collard greens (or mustard greens or kale) 2 cups chicken or vegetable broth 1 tablespoon olive oil 1/2 an onion, chopped 3 cloves garlic, minced 1/2 teaspoon red pepper flakes 1/2 teaspoon sea salt 1/2 teaspoon black pepper 2 pounds of tilapia filets Boil the greens in broth for 10 minutes. Drain …
Serves 2 as a side dish 2 slices bacon, diced 1 cup diced carrots (I used 3 smallish carrots, each about 4-inches long) 4 garlic cloves, minced 5 large leaves collard greens, stems removed and leaves cut in half (layer the leaves on top of each other, then roll lengthwise into a long cigar and …
1 cup flour ¾ cup ground cornmeal 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon pumpkin pie spice ¼ teaspoon salt 2 eggs 1 cup pumpkin puree ½ packed brown sugar ¼ cup vegetable oil Pre-heat oven to 425. Put 12 paper baking cups into a muffin tin. Put the flour, cornmeal, baking …
2 Tbsp. butter, at room temperature 1/2 cup sugar 1 large egg 1 tsp. vanilla extract 1/2 cup canned pure pumpkin 2 cups all- purpose flour 2 tsp. baking powder 1/2 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. salt 1/4 cup buttermilk or sour milk canola oil (for frying) In a large bowl, …
This recipe will utilize the apples, cider, carrots and of course pumpkin in the shares. Keep in mind that you may substitute squash if you prefer. 4 slices bacon, diced 2 tablespoons butter 4 apples, diced 1 carrot, chopped 1 onion, chopped 1 celery rib, chopped 1 garlic clove, minced 1⁄4 cup white wine 1⁄2 …
3 cups pumpkin (or butternut squash) peeled and large diced the pumpkin (or squash) seeds 2 tablespoons olive oil Kosher salt 1 head iceberg lettuce 2 cups cooked chicken breast, cut into chunks 1 avocado, large diced 4 hard boiled eggs, cut into quarters 4 slices crispy bacon 1 large shallot, thinly sliced 1 cup …
From your share: 1 cheese pumpkin From your kitchen: Salt and freshly ground pepper 1/4 lb. stale bread thinly sliced and cut into 1/2” chunks 1/4 lb. Gruyere, Emmenthal, or Cheddar or a combination cut into ½“chunks 2-4 cloves garlic coarsely chopped 4 slices of bacon, cooked until crisp, drained, and chopped or even cooked …
