I sometimes serve just sliced tomatoes for the purest flavor, other times I love the pairing fresh herbs and cheese with farm fresh tomatoes. For the Basil-Garlic Crust: 1/3 cup fresh basil leaves 1 medium garlic clove 1 1/4 cups all-purpose flour 1/2 tsp. kosher salt 8 Tbsp. unsalted butter, chilled and cut in 8 …
1/2 cup (1 stick) unsalted butter, room temperature 2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley) 1 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Cayenne pepper 8 ears corn, shucked 1 tablespoon vegetable oil Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a …
Every year I prepared this cheese with my students as a part of a lesson about herbs. Everyone loved it! Now that we have all of these herbs growing in our gardens it might be the perfect time for you to prepare and serve. • 2 garlic cloves • 8 ounces butter, at room temperature …
When your share has fresh shelling peas: Use them quickly or freeze them. Sugar snap peas and shelling peas make a great snack eaten raw or here are some simple suggestions. Peas don’t have much of a shelf life, so I don’t recommend storing them —in their pods or shelled—for very long. Store pods in …
10 medium potatoes, peeled and diced 1 medium onion finely chopped 2 tablespoons butter 1 1/2 cups half-and-half cream 1/2 tablespoon salt 1/3 cup finely chopped fresh dill or chopped parsley or finely chopped chives or a mixture of herbs Melt the butter in a large pan and sauté the potatoes and onions. Add …
To oven dry fresh herbs Pull the best leaves from their stems. Wash them, and then dry. Lay one layer of paper towels on a shallow baking sheet. Place the herb leaves on the paper towel in a single layer and avoid overlapping. Cover them with another paper towel and add another layer. Continue to layer …
Polenta 1 ½ cups coarse yellow cornmeal 1 teaspoon salt 2 tablespoons mixed fresh herbs (rosemary and parsley are especially good) 4 cups hot water Beans and Greens 2 ½ tablespoons olive oil 1 ½ teaspoons minced garlic 1 ½ cups chopped onions 3 cups chopped Swiss chard, kale, or spinach, or a combination 1 …
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. …
Cauliflower, another cruciferous vegetable is in the same plant family as broccoli, cabbage and kale. Keep the cauliflower in an open plastic bag, stem side down to prevent moisture from pooling on the florets. Wash cauliflower just before serving. Cauliflower should be prepared with in the first 3 days after pick-up. If you are not …
Thyme Plants Some of you will have thyme in your shares this week. Thyme is a perennial of the mint family. The leaves are the tiniest of all the herbs you will receive. Depending on the variety the plant can grow tall or it can grow close to the ground as a ground cover. In …
Peas with Shrimp, Basil and Penne 1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise 1/2 cup chopped fresh basil 5 Tbs. extra-virgin olive oil 1 Tbs. finely grated lemon zest Kosher salt 1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) 3/4 lb. dried penne Freshly ground black …
1 pound asparagus 1/2 pound mushrooms, thinly sliced 1/4 cup chopped fresh herbs, such as parsley and chives 1 cup arugula 2 to 3 tablespoons fresh lemon juice (to taste) Salt and freshly ground pepper to taste 1 small garlic clove, minced or pureed 5 tablespoons extra virgin olive oil 1 ounce slivered Parmesan Steam …
