Recipes

Strawberry Bread
1 ½ lb strawberries          4 eggs                           &
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Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces4 cups sliced strawberries½ cup vegetable oil¼ cup white wine vinegar½ cup white sugar¼ tsp paprika2 tbsp sesame seeds1 tbsp poppy seeds In a large bowl, toss togeth
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Braised Chard with Olive Oil and Rice
1 pound chard, washed and trimmed (you can also use kale, bok choy, or leeks)1/3 cup extra virgin olive oil2 small carrots, roughly choppedSalt and freshly ground black pepper¼ cup white riceJuice of ½ lemon Cut the stems out of the

Waldorf Salad
½ cup walnuts halves                                 ½ cup non-fat yogu
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Giovanniís Salad
4 tomatoes                                        
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Simple Sorrel Soup
A quick, easy spring soup.

Lemon Balm Cookies
It's Tea Time!
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Bits of Squid Stew
Just happened to have a bit of squid left from my share (I'm a single user:)   So I added it to some of the fish "bits" in my freezer (a bit of under a pound maine shrimp), some mussels from this am, and a nice chunk of andouille sausage...
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Green Garlic Aioli
1/4 cup extra-virgin olive oil2 tablespoons chopped green garlic or 1 regular garlic clove, blanched1/4 teaspoon fleur de sel or coarse kosher salt3/4 cup mayonnaise, divided2 teaspoons fresh lemon juice Blend olive oil, garlic, and 1/4 teaspoon fle
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Andy's Grilled Asparagus
Simple and Easy: Just put asparagus in a ziplock and pour in a splash of balsamic vinegar and olive oil, a pinch of garlic salt and sprinkle in some smoked paprika. The longer you marinade the better. Optimal time: 1 hour. Place on grill until tend
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Baked Zucchini and Rice
Baked Zucchini and RiceThis is a great way to use up any leftover cooked rice. Serves: 4-6Preparation Time: 45 minutes - 1hour 2 cups thinly sliced zucchini1/2 cup cooked brown rice 1 clove garlic, minced 1 cup cheese, grated 
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Sauteed Mushrooms
From the Moosewood Restaurant New Classics cookbook 8 cups assorted mushrooms* 3 tablespoons olive oil 4 large garlic cloves, minced or pressed ½ teaspoon salt 2 tablespoons minced fresh parsley 1 teaspoons dried thyme (or 1 tablespoon fresh)
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Beef Burgundy
1/4 cup butter 1 lb Grass-finished Beef Stew Meat 5 Carrot, scraped and chopped 5 Celery stalks, chopped 1 lb Spain Farm Shiitake Mushrooms, sliced thin 2 Yellow Onions, chopped 3 to 4 Bay Leaves 1 bunch thyme or marjoram 1 cup red wine 2 cu

Asparagus Guacamole
2 cups chopped, cooked asparagus 2 tbl. plain yogurt or sour cream 2 tbl. fresh lime juice 2 tbl. fresh minced green onion 2 tbl. tomato salsa 1 tbl. minced cilantro 1 tbl. minced garlic 1/2 tsp. cumin salt and pepper to taste Puree asparagu
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Simply Delicious Asparagus Soup
8 tbl. (1 stick) butter 3 1/3-4 cups chopped onions 8 cups vegetable or chicken stock 2 lbs. asparagus 1/2 cup cream salt and pepper to taste fresh lemon thyme or dill to taste Heat butter in a large soup pot, add onions and cook until tender.
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Beet and Fennel Soup with kefir
  2 tablespoons olive oil 1 cup chopped onion 1 cup chopped fennel bulb 1 1/2 teaspoons fennel seeds 2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes 2 cups low-salt chicken broth 1 cup unflavored kefir Ad
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Swiss Chard Lasagne
Béchamel sauce: 2 1/2 cups whole milk 1 Turkish bay leaf 6 tablespoons (3/4 stick) unsalted butter 1/4 cup all purpose flour 1/2 teaspoon coarse kosher salt 1/2 teaspoon (scant) ground nutmeg Pinch of ground cloves Swiss char
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Potato and kale cakes with rouille
Rouille: 1/2 cup mayonnaise 1 tablespoon extra-virgin Olive oil 2 garlic cloves, pressed 2 teaspoons tomato paste 1/8 teaspoon smoked paprika Pinch of cayenne pepper Cakes: 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut int
Products (Garlic, Kale, Potato)

kale and smoked bacon salad with zinfandel vinaigrette
6 tablespoons Zinfandel vinegar or other red wine vinegar 1/2 cup chopped shallots (about 2 large) 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil 12 ounces smoked bacon 2 tablespoons coarse kosher salt plus additional (for seasoning)
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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.
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Sliced baguette with radishes and anchovy butter
This isn't the only Bon Appetit recipe for radishes with anchovy butter
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Sauteed chicken and radishes with mustard and tarragon
4 skinless boneless chicken breast halves Coarse kosher salt 2 1/2 tablespoons butter, divided 2 tablespoons olive oil, divided 2 tablespoons minced shallot 1/4 cup dry white wine 1 cup low-salt chicken broth 2 teaspoons Dijon mustard 2 tea
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Indonesian style collard green curry (Gulai Sayur)
1 1⁄2 tsp. ground turmeric 7 shallots, roughly chopped 4 cloves garlic, roughly chopped 2 red or green Thai chiles, minced 1 3" piece ginger, peeled and thinly    sliced 2 large fresh stalks lemongrass 3 tbsp. peanut oil 2 tsp. suga
Products (Garlic, Collard Greens)

Ethiopian Collard Greens (Ye'abesha Gomen)
4 tbsp. unsalted butter 1⁄8 tsp. black cardamom seeds 1⁄8 tsp. ground fenugreek 1⁄8  tsp. nigella seeds 1⁄4  cup extra-virgin olive oil 1 large yellow onion, minced 3 cloves garlic, minced 2 Thai chiles, stemmed, s
Products (Collard Greens)

Kashmiri Collard Greens (Haak)
2 tbsp. canola oil 1 1⁄2 tsp. ground turmeric 1 tsp. ground coriander 1 tsp. ground fennel seed 1⁄2 tsp. ground cumin 1⁄4 tsp. ground fenugreek 1⁄8 tsp. Kashmiri chile powder 1⁄8 tsp. asafetida (optional) 1 lb. collard
Products (Collard Greens)

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