Bulgar Chili
1 medium sized onion 1/2 green pepper (optional) 1 pound ground beef 2 teaspoons salt 3/4 cup uncooked bulgar 3 1/2 cups canned or cooked tomatoes 1 tablespoon chili powder Chop onion.  Chop green pepper (if used). Crumble ground beef in

How to break down a Whole Chicken
1. Set the chicken, breast side down, on the work surface. With sharp kitchen shears, cut down along each side of the backbone to remove it, then freeze it to make stock at another time.2. Pull both sides of the chicken apart and use a sharp knife to

Country-style roast chicken and potatoes
Preparation time: 15Cooking time: 1 h 15 mnIngredients:1 Label Rouge traditional country chicken1 lemon1 onion3.5 TBS butter2lbs baby new potatoesPreparation:Pre-heat the oven to (410° F).Pour the lemon juice over the chicken and rub it into its

Roasted Radishes with Brown Butter, 
Lemon, and Radish Tops
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be

Linguine with Green Beans, Cherry Tomatoes & Ricotta
Linguine with Green Beans, Cherry Tomatoes & Ricotta
Products (Garlic, Tomato, Green Beans)

Cilantro Lime Shrimp
This appetizer is perfect for entertaining- one of our favorites!
Products (Pepper: Hot, Cilantro)

Last Minute Spinach Dip
Ingredients 4  pitas 2  tablespoons  olive oil 1/4  teaspoon  kosher salt 1  10-ounce box frozen spinach, thawed 1 1/2  cups  store-bought hummus (from two 8-ounce containers) Directions Heat oven to 350
Products (Spinach)

Spinach and Artichoke Dip
1  10-ounce box frozen cut or chopped spinach, thawed – or ¾ of a 1 pound bag of Longview frozen greens 1  12-ounce jar artichoke hearts, drained and roughly chopped 1/2  cup  whipped cream cheese 3/4  cup&nbs
Products (Artichoke, Spinach)

2 salad recipes with Gooseberries
looks like a grape, tastes like a ZING!

Cooking with Grass-fed Beef
  Grass-fed Beef is naturally lower in fat than feed-lot beef (think of all those carbs in corn!).  LOW and SLOW is the byword. Heat that is too high can drive out the resident moisture and fat in the meat.  Dry heat, such as grilling

Grilled Vegetable Lasagna
  This my friends is Grilled Vegetable Lasagna. It was submitted in 2005 to Cooking Light Magazine by Earthbound Farm. Here is where you can find the recipe in full. In the spirit of contributing recipes that use several products at once and cr

Roasted Pear Crème Brûlée Tar
Because I just died from drowning in my own saliva
Products (Pears)

Pumpkin Pudding
1 cup pumpkin puree                      2 eggs 1/3 cup sugar Dash of salt          &n
Products (Pumpkin)

From A to Z Cookbook, p. 117

Winter Squash Bars
From Simply in Season, p. 219
Products (Pumpkin, Winter Squash, Eggs)

Pumpkin Pecan Pie
From Simply in Season, p. 217
Products (Pumpkin, Sweet Potato, Eggs)

Pumpkin Gnocchi with Lemon Sage Sauce (can use sweet potato also!)
Another wonderful recipe with a new twist from San Antonio's "Green Vegetarian Cuisine & Coffee Restaurant's" Chef Mike Behrend
Products (Pumpkin, Sage, Olive Oil)

From A to Z Cookbook, p. 116
Products (Pumpkin)

Pumpkin Chocolate Cheesecake
From Simply in Season, p. 218

Honey-Pumpkin Butter
From A to Z Cookbook, p. 117.
Products (Pumpkin, Honey, Lemons, Ginger)

Pumpkin Bread
1 ½ cups flour                                      1 ½
Products (Pumpkin)

Downeast Maine Pumpkin Bread
By: Laurie Bennett "This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"

Curried Squash Soup
adapted from Nourishing Traditions by Sally Fallon   1 large or 2 small squash or pumpkins                         &n

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