Panelle From your kitchen: 1 1/3 cups chickpea flour (5 ounces) 2 cups water 1/2 teaspoon salt Freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for frying 3/4 cup crumbled fresh goat cheese (optional) From your garden: 3 tablespoons snipped chives 1 1/2 tablespoons minced flat-leaf parsley 1 teaspoon minced rosemary Salsa Rustica …
From your share: 1 1/2 pound additional sweet ripe tomatoes, finely diced 1/4 cup slivered fresh basil From your kitchen: 7 cups well- seasoned vegetable stock or chicken stock 2 tablespoons extra virgin olive oil 1/2 cup minced onion Salt to taste 2 garlic cloves, minced Pinch of sugar 1 teaspoon fresh thyme leaves 1 …
From your share: 4 large Idaho Potatoes, baked 1/3 cup prepared pesto ( Prepared from basil in the share) From your kitchen: 1/2 cup part-skim ricotta cheese 1/4 tsp. salt 1/4 tsp. pepper non-stick cooking spray Preheat oven to 450° F Cut 1/2 inch from long side of each potato into bowl; scoop inside of …
Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side. 1 small round loaf crusty bread (about 10 ounces), 2 ends removed, …
1 clove of garlic ½ teaspoon organic red pepper flakes ¼ teaspoon sea salt 1 teaspoon organic dill 1 teaspoon organic dried oregano 1 teaspoon organic mustard seeds ½ teaspoon organic black peppercorns 10-20 spears of fresh & local asparagus, depending on spear size Wash and sterilize your mason jars, line them up on the …
1 bunch asparagus shaved or cut into 1” pieces 3 cups fresh mixed greens (romaine, spinach, arugula) 1 1/2cups watermelon (cubed) Mix together the asparagus and greens and top with the lime vinaigrette. Mix and serve. Lime Vinaigrette Juice from 2 limes 1 T honey ¼ cup olive oil ½ t salt Whisk together and …
2 lb. asparagus 2 tbsp. unsalted butter or a little butter and a little olive oil Salt and freshly ground black pepper Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan …
CSA member Tamar Bacon sent this recipe this week. She prepared it using the golden beets, radishes and carrots from our share last week. This recipe might be one that we can adjust to use anything that we have on hand. Serves: 4 For the filling: 8 rice paper wraps 1 head purple cabbage 5 …
From the share: 3 lbs. kale center stalk removed, coarsely torn into pieces From your kitchen: 3 Tablespoons unsalted butter 3 Tablespoons finely chopped onion 3 Tablespoons flour 3 C milk Scalded Pinch of freshly grated nutmeg Salt and pepper to taste Caramelized Shallots 6 T unsalted butter 2 T sugar 10 shallots peeled and …
From your share: 2 lb Spaghetti Squash From your kitchen: 2 T Olive Oil 2 Cups button mushrooms, chopped bite size 2 cloves of garlic finely chopped 1/4 c parmesan cheese grated From your garden: Handful of flat leaf parsley finely chopped 1 Tablespoon fresh thyme Preheat the oven to 380, In a large pan …
From your share: 1lb of purple potatoes 4 to 6 radishes 6 to 8 cups mesclun greens From your kitchen: 1/2 lime 2 medium cloves garlic 1 teaspoon salt 2 teaspoons chipotle powder 12 ounces top sirloin steak 6 scallions 2 to 3 tablespoons sherry vinegar 2 tablespoons extra-virgin olive oil 1 teaspoon ground cumin …
From your share: 1 Medium Acorn Squash 3/4 cup Apple Cider From your kitchen: 6 ounces Cream Cheese 1/2 cup Heavy Cream 8 ounces Sharp Cheddar 1/2 teaspoon Freshly Grated Nutmeg 1 tablespoon Unsalted Butter 1/2 teaspoon Thyme to taste Sea Salt Preheat oven to 350 degrees. Cut the top off the acorn squash and …
