Recipes

Recipes

Stuffed baked summer squash
Makes 4 servings    4 summer squash                                 &n
Products (Summer Squash)

Skillet Squash Au Gratin
1/4 cup butter or margarine 4 cups thinly sliced yellow squash 1 sliced onion 1 teaspoon salt pinch of pepper 1/4 cup cold water 1/2 cup grated cheese Melt butter in a saucepan. Add the squash, onion, salt, pepper and water. Cook, covered, for
Products (Summer Squash)

Baked Squash Blossoms
6 squash blossoms, clean and inner parts removed1 clove garlic, minced1/3 - 1/2 c. ricotta1/3 c. shredded parmesan2 T. chopped basil and/or parsleypinch of salt1/4 t. black pepper1 egg, beaten Set oven to 350. In small bowl, combine garlic, cheeses,
Products (Summer Squash)

Very Easy Spicy Creamed Spinach
Provided by Corrine, a Village Acres' CSA Member. 1 lb of spinach 4 oz. cream cheese 4 oz. pepper jack cheese, shredded Bring 1 inch of water to a boil, cook spinach in it until wilted.  Drain spinach and return to pot.  Add cream c

Strawberry Spinach Salad
A delicious way to welcome summer!
Products (Spinach, Strawberries)

Strawberry and goat cheese green salad with Kentucky salad dressing
Makes 4 servingsThe recipe is really just for the dressing, which goes over a green salad (preferably arugula, but spinach is wonderful too!) topped with sliced or quartered fresh strawberries and crumbled goat cheese (from Ripshin Farm!)  

Spinach Sesame
Steam 10 oz. Spinach. Drain well and chill. Toss spinach with ½ tsp sesame oil, ½ tsp. soy sauce, salt and pepper to taste. Toast 2 tsp sesame seeds in dry pan until golden. Toss with spinach and ½ tsp rice vinegar.
Products (Spinach)

Spinach Crust for Quiche
Finely chop spinach and saute in 1T. butter. Add 3/4 c. flour and 3/4 c. wheat germ w/salt. Mix well, and pat into oiledx pie pan and bake 15 min at 375 deg. Fill with your favorite quiche.
Products (Spinach)

Radicchio and Spinach Salad
These two veggies go well together-the one rather bitter, the other sweet. Blend together ¼ c. olive oil, 1 tsp sugar, and 3 tbs wine vinegar. Peel grapefruit or orange and cut sections into small pieces. Mix and allow sections to marinate in dr
Products (Spinach)

Simple Spinach
Steam a large batch of spinach lightly. Sprinkle (to taste) sesame oil over all. Sprinkle with toasted pumpkin seeds.
Products (Spinach)

Pasta with Fresh Spinach, Walnuts & Gorgonzola
Saute 2-3 cloves garlic in 1 tbs olive oil, add 3/4-1 lb. chopped spinach. Toss and cook until wilted. Stir in 1/4 lb. walnut pieces and 6 oz. crumbled Gorgonzola. Toss until well mixed. Season with pepper and serve over pasta.
Products (Spinach)

Strawberry & Arugula Salad with Hazelnut Dressing
Peppery arugula, sweet, ripe strawberries, and buttery hazelnuts create layers of contrasting flavor in this simple salad. Active time: 15 min Start to finish: 25 min 1/2 cup hazelnuts (3 oz) 1 tablespoon Sherry vinegar 1 1/2 teaspoons fresh

Pepper & Tomato Pasta with Shrimp
Make one cookie sheet of roasted tomatoes (about 5) and roasted peppers (about 2). Boil and peel 1/2# shrimp. Dice and saute about 5 cloves of garlic and 1/2 c green onions sliced in rings. Add the shrimp to the garlic & onions, then add about 12

Sauteed Snap Peas with Scallions and Radishes
Ingredients Serves 4. 1 tablespoon unsalted butter 3/4 pound sugar snap peas, strings removed 8 scallions, cut into 2-inch lengths 8 radishes, cut into wedges Coarse salt and freshly ground pepper Directions In a

Pepper & Tomato Pasta with Shrimp
Make one cookie sheet of roasted tomatoes (about 5) and roasted peppers (about 2). Boil and peel 1/2# shrimp. Dice and saute about 5 cloves of garlic and 1/2 c green onions sliced in rings. Add the shrimp to the garlic & onions, then add about 12

Indian Spinach Salad
Blend ¼ c. white wine vinegar, ¼ c. salad oil, 2tbs chutney, ½ tsp sugar, 1/2 tsp salt, 1 tsp. dried mustard 1 ½ tsp curry powder and refrigerate. Tear 8 c. spinach into bite-sized pieces, place into large salad bowl. Cover with ½ c. chopped r

Grilled Scallions with Sesame Oil
The intense heat of the grill or broiler caramelizes the natural sugars in scallions as they cook, making them exquisitely sweet and tender. Serves 2 About 8 scallions, greens trimmed to 5 inches, cut in half lengthwise toasted sesame oil salt

Asian Spinach Salad
Whisk 6 olive tablespoons oil, 3 tbs. sugar, 3 tbs. rice vinegar and 3 tbs. soy sauce in small bowl. Add salt and pepper to taste. Heat 2 tablespoons olive oil and add 1-3oz.package of Asian noodles from soup mix (after coarsely breaking them) ½ c.

Sam's rhubarb sauce -revised
My favorite way to cook rhubarb is simply to cook down the cut up stalks with a tiny bit of water and a lot of sugar or honey. Then, spoon it over ice cream or eat plain. Wash stalks to remove debris.Chop into 1 inch – ½ inch pieces.Ad
Products (Rhubarb)

Rhubarb Kuchen
A Rhubarb Cake/Bar with a crumb topping
Products (Rhubarb, rhubarb, rhubarb)

Mom's Rhubarb Bread
Mom's Rhubarb Bread 1 1/2 c light brown sugar 2/3 c vegetable oil 1 egg 1c sour milk or buttermilk 2 tsp vanilla 2 1/2 c flour 1 tsp cinnamon   1 tsp baking soda 1 tsp salt 1 1/2 c chopped rhubarb 1/2 c walnuts 1 T melted butt
Products (Rhubarb)

Fettuccine with Sage Butter
Ingredients:1 package cooked fettuccine 6 Tablespoons unsalted butter, softened 1 ounce (1/2 cup) Parmesan Cheese, freshly grated plus more for serving 2 Tablespoons minced fresh sage leaves. Steps: Place 5 tablespoons butter and 2 tablespoons
Products (Sage)

Warm Arugula Salad with Garlic Croutons
Vinaigrette 1 head of garlic 4 tablespoons plus 3/4 cup olive oil 1/4 cup finely chopped shallots 4 tablespoons balsamic vinegar 2 tablespoons chopped fresh thyme 2 large red onions, sliced into 1/4-inch-thick rings, separated Salad 2 tabl

Rosemary Walnuts
Melt 2 1/2 Tbs. butter with 2 Tbs. finely minced rosemary & 1/2 tsp cayenne pepper. Pour over 2 c. walnuts tossing to coat. Bake on cookie sheet @ 350 deg. 10 min.
Products (Rosemary)

Wilted Spinach Salad with Oranges, Radishes, and Citrus Vinaigrette
To cut neat orange sections free of membrane and pith, slice off the peel and pith using a very sharp paring knife and following the contour of the fruit. Then, holding the orange over a bowl and working section by section, slip the knife between the

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