Pan Fried Cod Cakes (Brandade Style)
A delicious recipe and photos by NHCS Chef, Markus Gudnason
Products (Onion, Potato, Parsley)

Grilled Potato and Arugula Salad
This is our absolute favorite dish that uses Arugula. This is the one that people come over to our house and ask us to make for them! It’s an old Cooks Illustrated recipe (July 2001)and worth every bit of effort. Serve as a vegetarian main or on t
Products (Greens: Arugula, Potato)

Bacon Wrapped Cod w/ Sundried Tomato Rissoto
Recipe by NHCS Chef, Markus Gudnason
Products (Onion, Garlic, Tomato, Stock, Bacon)

Fresh Vegetable Chips
The simplest way to eat raw radishes is to hand-dip the little spheres in some
Products (Radish)

Arugula, Carrot and Chickpea Salad with Wheatberries
When I’m feeling earthy and healthy, I always think of summery salads and this one is a favorite that I first met at the local co-op. Full of color, texture and nutty, whole-grain goodness, this salad is perfect for a light lunch, dinner side or B

Red Salad with Champagne Vinaigrette
Red Salad with Champagne Vinaigrette From the December 2006 issue of Gourmet Magazine   Ingredients 2 tablespoons Champagne vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup plus 1 tablespoon mild olive oil (preferably French)

Chow Mein Style Noodles with Pea Shoots
Chow Mein Style Noodles with Pea Shoots From Chef Mark Hix at   Ingredients 1 teaspoon sesame oil 1 tablespoon vegetable oil 1 bunch of spring onions (or use this week’s green garlic!), sliced length-wise into thin stri

Hungarian Sour Cherry Soup
June Meyer's family recipe of authentic Hungarian sour cherry soup
Products (Cherries)

Chocolate & Cherry Brownies
a rich chocolate brownie balanced by tangy tart cherries
Products (Pie Cherries)

Spicy Kale Lasagna
Originally from

Escarole & Beans
1 head Escarole, rinsed, rough chopped 3-5 garlic cloves, smashed 1 can canneline beans, rinsed and drained 1/4 cup chicken stock (or more if turning into a soup) 2 tbsp olive oil dash of salt dash of pepper flakes (optional) 1.  Blanch t
Products (Greens: Escarole)

Roasted Pork Belly with Plum Rhubarb Sauce
   Roasted Pork Belly with Plum Rhubarb Sauce 1 bunch roughly chopped thyme 1 bunch roughly chopped rosemary 5 cloves of garlic, diced 100 ml olive oil 2 to 3 lbs pork belly, skin on  2 cups (plus extra, as needed) dry white win

Grilled Vegetable Kabobs
Adapted from Whole Foods Market's Grilled Veggie Kabobs, 3/4 pound small new potatoes, cut in half 2 medium zucchini or yellow summer squash, cut in half lengthwise 1 large onion, cut into 1/2-inch thick pieces 1/
Products (Onion, Summer Squash)

Parmesan Stuffed Summer Squash
Adapted from Whole Foods Market's Stuffed Zucchini with Gazpacho Sauce, 4 summer squash 3 tablespoons butter 1/2 onion, minced 2 teaspoons chili powder 1/2 teaspoon sea salt 4 cloves garlic 1 teaspoon cumin
Products (Zucchini, Summer Squash)

White Bean & Garlic Scapes Dip
1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin o

Asian-flavored Cole Slaw
from (originally published in Bon Appetit) Makes 4 - 6 servings. 1 tablespoon sesame seeds 4 cups thinly sliced Napa cabbage (from about 1/2 large head) 1/2 cup thinly sliced green onions 3 tablespoons rice vinegar 2 tablespoons pea

Grilled Romaine Lettuce
1 head Romaine lettuce olive oil  sea salt toppings: lemon juice, parmesan cheese, balsamic vinegar or balsamic reduction Heat your grill to high heat. Cut the head of romaine in half lengthwise, if you like. Brush with olive oil and spr

Tomato and Olive Hake Fish Stew
Recipe by NHCS Chef, Markus Gudnason
Products (Onion, Tomato, Hake)

Artichoke Stuffed Dab Filet
For any type of flat fish. Recipe by: Chef Markus Gudnason's
Products (Artichoke, Onion, Garlic)

Spinach Quiche with Lardons
Quiche is a versatile entrée to which any vegetable may be added. I bring bacon “lardons” into the mix, but of course feel free to omit for a vegetarian meal, though I must say I adore the combination of almost any green with bacon.

Beet Green and Young Garlic Pasta
A simple pasta dish likely to please children and adults alike, filled with nourishing greens and the slight assertiveness of young garlic.

Green Onion Sweet Corn Fritters
I grew up eating sweet corn fritters late in the summer when the corn was freshly cut from the cob, or in the winter made with corn “put up” in the freezer. These fritters are delicious and endlessly adaptable to what you have available. My par

Grilled Zucchini Orzo Salad
This pasta salad combines the smoky flavor of grilled vegetables with the refreshing taste of summer tomatoes and cilantro.

Stuffed Cabbage Rolls
Just tried this today using napa cabbage... It was easier to work with being it's more leafy and it came out delicious!  Feel free to add rice (you might need more leaves) but we had it on the side. 14 leaves of napa cabbage (largest) 1 l
Products (Cabbage)

Vickie's Rigatoni & Swiss Chard
An elegant simple dish that cooks up quickly with a lovely cream sauce

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