Many thanks to –CSA- Member Tina Jurgaitis who has sent in this recipe to us. Notice that the recipe works with applesauce and the yellow or green squash that is your shares. This recipe will be useful through the fall season. Adapted from: Kitchen Aid 12-16 servings Ingredients: 1 ½ cups all-purpose flour 1 cup …
From your share: 9 ounces of roasted kabocha squash, cut into chunks (you can use regular pumpkin) From your kitchen: 1 tablespoon of olive oil 2 large russet potatoes, boiled 2 egg yolks 1 cup of flour pinch of salt and a pinch of nutmeg and cinnamon salt 1/2 stick of butter From your garden: …
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: 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 …
pounds (32 ounces) ounces fresh baby spinach or regular spinach leaves 1 small yellow onion, finely chopped 3 small garlic cloves, minced 4 tablespoons unsalted butter 1 pound mushrooms, thinly sliced (I use creminis) 1 cup heavy cream 3/4 teaspoon table salt Freshly ground black pepper 1/4 teaspoon freshly grated nutmeg (optional; I skip this) …
1 lb. parsnips, cooked and mashed 6 Tbsp. flour 1 tsp. butter, melted Pinch mace, ground Pinch freshly grated nutmeg 1 egg, beaten 3/4 c bread crumbs, fresh Oil for frying Salt and pepper Put the parsnips, flour, butter, mace and nutmeg in a large bowl. Season with salt and pepper and beat well to …
This fruit pie has a crust made from ground hickory nuts. Additional nuts are used to top the dessert. 1 Recipe Nut Pastry (see recipe below) 3/4 cup granulated sugar 1/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Dash salt 3 cups thinly sliced peeled pears 3 cups thinly sliced, peeled …
frozen pie shell (9-inch, preferably deep-dish) 3 eggs 1 1⁄2 cups half-and-half 1 Roma tomato 5 fresh basil leaves 1⁄4 cup goat cheese (approximately 4 oz) 1 dash nutmeg salt and pepper Blind-bake the pie shell according to package directions (approximately 12 – 15 minutes at 375 for the type I use. I also use …
1 medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups) 4 large carrots, cut into chunks to match the size of the kohlrabi 1⁄4 teaspoon nutmeg 1 tablespoon butter (optional) salt and pepper Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave …
Thanks to Jennifer Niederhoffer who is sharing this recipe with us this week! Yield: Serves 6 , Cook Time: 3 1/2 hours-6 hours 1 medium yellow onion, chopped 3 medium carrots, peeled and chopped 1 med butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups) 1 large apple, peeled and chopped (I …
3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces 3 ripe Bartlett pears, (any from the share) peeled, cored and chopped into 1/2-inch pieces 1 tablespoon fresh lemon juice 6 cinnamon sticks 1/4 teaspoon ground nutmeg 1 to 2 tablespoons sugar Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and …
1 medium leek white portion only chopped 1 garlic clove minced 3T butter ½ c heavy cream Dash of salt and white pepper Dash of nutmeg 1 package frozen mini phyllo tarts 2 oz. brie or Camembert cheese, rind removed • In small skillet, sauté leek and garlic in butter till tender.Add the cream, salt, …
