3 Tbsp. vegetable oil 1/2 lb. asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups) 1 lb. of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes …
Ingredients: 1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts Icing: 6 tablespoons unsweetened cocoa powder 1/4 cup butter or margarine 2 cups confectioners’ sugar 1/4 …
Thanks again to Tina Jurgaitis! adapted from: Paula Deen Note: this recipe works well with any of the yellow (including the patty pan shape) or pale green squash we get in our shares. Some zucchini is OK, but not a lot. Servings: 4 to 6 Ingredients: 2 tablespoons olive oil 2 lbs. yellow squash, sliced …
How to Freeze Zucchini and Summer Squash: Start with fresh squash – as fresh as you can get. If there is a delay between harvesting and freezing, store it in the refrigerator. Rinse the squash in plain cold water using your hands and possibly a soft towel. Just take a sharp knife and cut of …
Ingredients: 8 ears sweet corn, boiled for 4 minutes, cooled, and cut from the cob 1 medium kohlrabi, trimmed and cut into a 1/4-inch dice 2 small turnips, trimmed and cut into a 1/4-inch dice 1/4 cup mixture of finely chopped scallions 1-2 cloves of finely minced garlic A handful flat parsley, chopped 1/2 cup …
Ingredients: 4 tablespoons olive oil 1 onion, coarsely chopped Salt 4 cloves garlic, minced 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise 1 cup frozen corn kernels (4 ounces) 1/4 cup chopped fresh cilantro (optional) 4 (8-inch) flour tortillas 2 cups grated pepper jack cheese Directions: 1. Preheat oven to 400 …
Something light and cool for a simple snack, appetizer or lunch. 1 8 oz. carton spreadable cream cheese 2 teaspoons ranch salad dressing mix or a mix of your own fresh herbs 12 slices pumpernickel rye bread or your favorite 2 to 3 medium cucumbers In a large bowl, combine cream cheese and dressing mix. …
No matter how many years you spend on the farm it is always a big day when the first Home Grown Corn comes into the market. This year it was on Thursday, The varieties were both white and bi color. Everyone has a favorite. I always say that white is just a little sweeter and …
Pearl onions in the past have been ready around Thanksgiving. A little early this year! They may be a little larger than the fresh or frozen pearl onions you might purchase in a supermarket. The will look like large scallions or candy onions. Peel and rinse and you may need to cut them in half …
1 bunch of kale 1/4 cup olive oil 2 large cloves of garlic, minced 4 thick pork chops 1 teaspoons fennel seeds 1 cup simmering water Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water. While kale is cooking, heat oil in large, deep skillet, add garlic and …
1 cup diced tomato 1 15 ounce can of cannelini beans drained and rinsed 6 cups torn arugula ½ cup thinly sliced red onion 2 tablespoons shredded Parmesan cheese ½ cup thinly sliced basil 1 teaspoon grated lemon rind 1 ½ tablespoon lemon juice ½ teaspoon fennel seeds, toasted and crushed Vinaigrette: 2 tablespoon extra-virgin …
Collards and Quinoa 1 cup dry quinoa 2 c Vegetable broth 1 bunch collard greens, stems removed and coarsely chopped ½ t salt Put quinoa broth into a 2-quart saucepan and bring to a boil. Add greens, and stir, and reduce heat to simmer. Continue cooking 10-15 minutes until quinoa is done and all of …
