1 bunch of Kale, chop and drizzle kale with 1 teaspoon each olive oil and sherry vinegar Knead until tender. Toss with 2 grated carrots, 1/2 cup raisins, 1/2 cup blue cheese And honey-garlic vinaigrette, whisk together: 1/3 cup olive oil 2 tablespoons sherry vinegar 1 garlic clove 2 teaspoons honey From: NYT.com …
These can be prepared with any of the vegetables in the shares. Change to chicken, fish, or beef if you prefer. 2 tsp. vegetable oil 1 medium onion, chopped (1 1/2 cups) 1 Tbs. minced fresh ginger 1 Tbs. minced lemongrass 2 cloves garlic, minced (2 tsp.) 1 lb. extra-firm tofu, crumbled 1 8-oz. can …
I gave this salad a little color with some chopped tomatoes or even cherry or grape tomatoes. Croutons: 5 slices whole wheat or multi-grain bread 3 tablespoons butter 1 clove garlic —————————— Salad: 1 head of green lettuce or mixed greens 1 bunch watercress or arugula —————————— Warm Brie Dressing: 1/2 cup vegetable oil 4 …
CSA member Michelle Zanzonico sent this recipe that she changed by adding the beet greens and leeks. Michelle suggests making changes throughout the season with what is available in the share. 1/4 c olive oil 1/2 red onion peeled and small dice 1-2 carrots peeled and small dice 2 cloves of garlic peeled and minced …
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 …
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 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 …
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 …
To store fresh arugula: remove rubber bands rinse in cool water, drain and completely dry. Wrap in paper towel and store in a plastic bag or container refrigerate for up to 5 days. 1/4 cup marinara sauce 2 whole grain English muffins, split and toasted 1/2 cup arugula leaves 1/4 cup chopped, seeded tomato 3-6 …
Fresh Kale storage: store wrapped in paper towel in a plastic bag in your refrigerator, ideally in your crisper drawer. 1 bunch of kale 2 -3 tablespoons olive oil 1 -2 tablespoon mirin (Japanese sweet cooking sherry) 1 pinch kosher salt Wash the kale, cut the leaves from the center stem/rib, and chop roughly (the …
1 bunch of dandelion greens 4 medium sized potatoes, chopped into 2-inch chunks 4 tablespoons extra virgin olive oil 2 cloves garlic, crushed 1 can of cannellini beans 1/4 cup chopped roasted red peppers or use the fresh peppers from the share and saute with the potatoes and garlic 1 tablespoon parsley, chopped 1/4 cup …
2 good-sized kohlrabi bulbs, peeled (discard leaves & stems) 1 tsp pure salt 1 onion, sliced 4 TBSP butter, ghee, or coconut oil 2 TBSPs (more or less) chopped fresh basil Grate the kohlrabi (food processor or hand grater). Sprinkle with salt and allow to sit in a colander for 30 minutes (set colander inside …
