1 cup chopped walnuts 8 ounces goat cheese 1 tablespoon plain Greek yogurt 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 teaspoon kosher salt Freshly ground black pepper 1 pound Brussels sprouts, leaves separated 1 red apple, cored and thinly sliced Preheat oven to 350°F. Spread …
Finely grated zest and freshly squeezed juice of 1 large orange (1 teaspoon zest, about 1/4 cup juice) 1 tablespoon toasted sesame oil 1 teaspoon honey Salt Freshly ground black pepper Four 4-to-6-ounce salmon fillets, skinless if desired 2 teaspoons olive or peanut oil For the salad: 1 pound bok choy, white stems cut into …
3⁄4 lb. fresh spinach (washed and dried) 1⁄4 red onion, very thinly sliced (white or sweet onion is good too) 1 red bell pepper, seeded and diced 3 slices whole grain bread, any nutty, grainy bread is good 4 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon dried basil 1 teaspoon dried oregano 3 …
4 beets, peeled and cut into 1/2-inch wedges (1 1/2 pounds) 2 thyme sprigs 2 tablespoons water 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 large fennel bulb with fronds—bulb cut into 1/2-inch wedges, 1 tablespoon chopped fronds 1 teaspoon sherry vinegar Preheat the oven to 400°. In a medium baking dish, …
5 tablespoons olive oil 3 tablespoons fresh lemon juice 1 tablespoon capers 1 tablespoon chopped fresh parsley 1 pound green beans, trimmed 1 8-ounce piece of Feta cheese (not crumbled) 2 large beefsteak tomatoes, sliced 1/2-inch thick 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme Kosher salt and black pepper 1/4 cup dry …
This is a refreshing summer salad that my grandmother and then my mother always prepared. It is one of my favorites. From your share: Green beans Cucumber From your garden: Summer Savory, basil or oregano From your kitchen: Red onion Black olives Red wine vinegar Olive oil Wash and trim the green beans, place in …
2 cups water 1 cup shelled green peas (about 1 pound unshelled) 6 cups trimmed arugula 1/4 cup chopped fresh mint 1 1/2 tablespoons fresh lemon juice 1 tablespoon Extra Virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup (2 ounces) shaved fresh Pecorino Romano cheese Bring 2 cups water …
From your share: 3 large parsnips, peeled and cut into sticks 1 apples, cut into matchsticks 4-5 handfuls of arugula and/or mizuna From your kitchen: 4 ounces diced pancetta 1 tablespoon olive oil ½ tablespoon kosher salt 1/4 cup grated Parmesan cheese or slivered almonds For the Dressing Juice from ¼ lemon 1 tablespoon olive …
3 tablespoons rice vinegar 1 teaspoon sesame oil 2 teaspoons maple syrup 1 teaspoon soy sauce Maple syrup 1 cup cooked quinoa (any cooked grain works) 1 bunch kale, chopped into small pieces and divided into two separate bowls 1/3 – 1/2 cup canola oil Black sesame seeds Mix rice vinegar, sesame oil, soy sauce …
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 …
serves approximately 4 Vinaigrette: 1/2 cup apple juice 1/4 cup apple cider vinegar 1/4 cup extra virgin olive oil 1/2 tablespoon whole grain Dijon mustard 1 tablespoon brown sugar Directions: Whisk all ingredients together. Salad: 1 bulb fresh fennel, julienned and fronds reserved 1 Crispin (Mutsu)apple, julienned 1 jicama – approximately same weight as apple …
Many thanks to CSA Member – Denise Alvarez for sharing this recipe this week. As you know we love to hear from you. Ingredients: 1 pound of pork loin, sliced into 1/2-inch pieces 3 garlic cloves, thinly sliced or pressed 2 tablespoons fish sauce (found in the Asian section of grocery stores) 1 teaspoon black …
