1 1/2 pounds flounder (1 pound was plenty for our family)    4 tablespoons butter, melt- ed    2 to 3 green onions, chopped    Bread crumbs    Salt and pepper  &

This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tosse

Pickled Winter Vegetables
This recipe makes 4 jars:   Ingredients: 5 medium carrots, peeled 10 medium turnips, peeled 1/3 head cauliflower 1/3 head cabbage 3 parsnips, peeled 2 liters white wine vinegar 250g caster sugar 2 tbp coriander seeds 4 red chillies, t

Rosemary Punch
Crisp and refreshing, a family favorite!
Products (Rosemary, Raspberries)

Rhubarb Slush
A pretty, pink and frothy party drink
Products (Rhubarb, Mint)

Croissant French Toast
Thanks to the Buncombe County Tourism Development Authority and the 1891 Cedar Crest Victorian Inn for sharing this recipe

modified Filipino veggie torta
This Filipino dish is like a quiche but you don't have to use as many eggs, so less cholesterol. It's different from traditional Filipino tortas b/c they use more meat, and less veggies, and this is the opposite (more vegges, less meat). It's best to

Applesauce Cookies
by permission of Cold Cereal & Toast food blog

yummy balsamic vinegrette
ok, I don't generally measure this out, I just make it to taste, but is delicious (almost tastes like Satchel's) ingredients: 1/2 cup balsamic vinegar of modena a little more than a 1/2 cup extra virgin olive oil squirt of mustard sauce (maybe 1/

Mushroom Pate
Recipe courtesy of Chef April Neujean of ESYNOLA Ingredients: ½ stick Butter 4 Shallots, sliced 3 cloves Garlic 6 (8oz.) packages Shitake Mushrooms, stemmed and sliced ¼ Cup fresh Thyme + more for garnish 1 teaspoon Salt &frac1

Asian Shrimp and Cabbage Salad
Recipe courtesy of Chef April Neujean of ESYNOLA Ingredients: ½ pound medium shrimp, peeled and deveined and then boiled 2 Tablespoons sesame oil 2 teaspoons soy sauce 1 teaspoon fish sauce Zest of 1 lime Zest 1 orange Juice of &frac1

Savory Smashed Turnips
Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA Ingredients: 2 Cups diced Satsumas, pith and membrane removed 1 small Red Onion, finely diced 2 Cups grated Radishes 1 Cup Cucumbers, seeded and finely diced 1 Jalapeno, seeded and

Fresh Tomato Bruschetta
Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA Yield: Makes 50 appetizer portions Ingredients: 8 large tomatoes, seeded and diced 1 red onion, minced ½ Cup Basil, minced 3 Garlic cloves 2 Tablespoons Lemon Juice 1/8 te

Winter Greens & Goat Cheese with Pasta
Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA Yield: Serves 12 Ingredients: 1 lb. Whole Wheat Pasta ½ Cup plus 2 Tablespoons Extra-Virgin Olive Oil 2 cloves Garlic, minced 2 cloves Garlic, sliced ¼ teaspoon Crus

Grapefruit Vinaigrette
Recipe courtesy of Katie Bingham Ingredients: Zest of 1 grapefruit Juice of 1 grapefruit 2 cloves garlic, minced 1 shallot, minced 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon French mustard ¼ cup cider vinegar ½ tea

Red Fern Farm Tzatziki Sauce
This Greek cucumber sauce is a creamy, delicious counterpoint for lamb dishes.
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Cilantro Chutney
Recipe courtesy of Katie Bingham Ingredients: 1 bunch of cilantro, washed and chopped 3 jalapenos, seeded and chopped 3 tablespoons lemon juice 1 tablespoon fresh ginger, chopped 1 ½ teaspoon salt 1 teaspoon cumin 1 teaspoon oil
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Pickled Radishes
Recipe courtesy of Katie Bingham Ingredients: ¼ cup vinegar (rice wine, cider, red wine, champagne…) ¼ cup water 3 tablespoons sugar ½ teaspoon salt 1 bay leaf 6 black peppercorns 1 bunch radishes quartered Direc
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2lbs shitake mushrooms, stems removed4 tablespoons olive oil4 sprigs rosemarycoarse salt and  ground pepper4 cod fillets1 tablespoon fresh lemon1 tablespoon Dijon mustard2 tablespoons finely chopped parsley1.    preheat oven to 45

INGREDIENTS     1 lb Cod Fillet    2 tbs Flour    2 tbs Cornmeal   1/2 tsp Onion Salt   1/8 tsp Ground Black Pepper     2 tbs Butter Or Margarine  2 tbs Grated Pa
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IngredientsFor the batter:0.    2 ounces canned chipotle peppers0.    2 eggs0.    2 cups beer (recommended: Tecate or other pale beer)0.    2 cups all-purpose flour0.    2 tab

Ingredients: 2 fresh white fish filets (trout, cod, hake, etc)
1/2 cup chopped seeded cherry tomatoes2 green onions, chopped
2 large, fresh shiitake mushrooms caps, thinly sliced
2 teaspoons minced peeled fresh ginger
2 large

1 1/2 lbs. Pollock 3/4 c. Sour Cream 1/2 c. Parmesan Cheese 1/4 c. Melted Butter 1/2 TSP Salt 1/8 TSP Pepper Place 1 1/2 Pollock fillets in a greased baking dish. Spread on fillets the mixture of sour cream, Parmesan cheese, melted butter, salt
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Source: Finecooking.com4 Tbs. cold unsalted butter10 oz. white or baby bella (cremini) mushrooms, wiped clean and sliced about 1/8 inch thick4 medium cloves garlic, minced1/2 cup dry vermouth3-1/2 Tbs. chopped fresh parsley1 Tbs. balsamic vinegar1/2
Products (Garlic, Cod)

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