Glazed Baked Ham
a great ham recipe, dressed up with a sweet hot honey mustard glaze

Mom's Perfect Pork Chops Recipe
In the mood for something besides Shake n' Bake, try this great pork chop recipe

Chicken Pot Pie Recipe
A fabulous, fully homemade chicken pot-pie. Youíll never want to buy one in the freezer section again!

Classic Baked Chicken Recipe
Flavorful, yet simple!

Chicken and Dumplings Recipe
Real, old fashioned chicken and Dumplings

Beef Brisket with BBQ Sauce
This is a great way to prepare brisket which is best cooked long and low. You can substitute your favorite bbq sauce for the sauce here or even prepare this in your slow cooker. Cook on low for 8 to 10 hours

Roast Pork with Sherry-Plum Sauce
I received this recipe as part of a Christmas gift and it produced the best tasting, most tender pork roast Iíve ever had. It is great with or without the plum (or apricot) sauce

Acorn Squash Chili
1 large acorn squash (about 2 lbs), cut into quarters and seeded 1 teaspoon chipoltle chili powder 1 teaspoon chili powder 3 poblano chilis 3 tablespoon olive oil 1 large onion, chopped 1 can (15 ounces) black beans, rinsed 1 tablespoon choppe

Herb-Roasted Onions
7 assorted onions, red and yellow, peeled and cut into wedges 1/4 cup freshly squeezed lemon juice (2 lemons) 2 teaspoons Dijon mustard 2 teaspoons minced garlic (2 cloves) 1 tablespoon minced fresh thyme leaves 1 1/2 teaspoons kosher salt 1/2

Mustard-Roasted Potatoes
2 pounds Red Fingerling Potatoes 2 yellow onions, peeled 3 tablespoons olive oil 2 tablespoons whole-grain mustard kosher salt fresh ground black pepper 1/4 cup chopped fresh flat leaf parsley   Preheat oven to 425 degrees. Cut potatoes

Rustic Red Fife Whole Grain Wheat Bread
Time: On day one, 10 minutes to make the preferments, and an overnight fermentation to develop flavor. On day two, about 30 minutes active prep time to knead and later shape the dough, about 6 hours inactive dough-rising time, and 30 minutes to ba

Easy Spinach Quiche
Use fresh or frozen spinach for this recipe. Super easy! 2 pie crusts 3 1/2 cups Shredded Sharp Cheddar Cheese 2 Tbsp. flour 1 pkg.  (10 oz.) frozen spinach, thawed, well drained and chopped

Chinese Rice Noodles and Beef (soup)
I received this Chinese recipe from my sister-in-law who spent ten years in China as a missionary. The beef is wonderfully seasoned and great with or with-out the noodles and kale. The trick with this dish, as with all stir fryís, is to try to have a

Pork Vegetable Pie
This pie is a fabulous use for that leftover pork we always seem to have. After-all, one can only eat so many bbq pork sandwiches. This recipe is adapted from one found in an old Farm Journal Cookbook in my momís collection. This recipe is easily dou

Carrot and Parsley Salad
1 pound of carrots, peeled and grated 1 cup chopped fresh flat-leaf parsley 2 tablespoons white wine vinegar Toss the carrots and parsley with the vinegar; saeson with sat and pepper. Great crunchy, fresh side dish for lunch or dinner.

Grapefruit Salsa
Recipe Courtesy of Katie Bingham   1 tomato, diced 1 grapefruit, supreme 1/4 cup cilantro, chopped 1 fresh jalapeno, deseeded and chopped 1/2 cup red onion, diced 1 teaspoon salt 1/4 teaspoon black pepper pinch of cayenne Directions:

Orzo with Broccoli and Pine Nuts
Recipe Courtesy of Katie Bingham 1/2 pound orzo, cooked 1 head of broccoli, divided into florets and roasted Zest of 1 lemon 2 cloves garlic, minced 1/4 cup pine nuts, toasted 4 tablespoons olive oil 4-5 pieces parmesan cheese, shaved salt
Products (Garlic, Broccoli)

Baby Greens with Berries, Goat Cheese and Pine Nuts
Ingredients Mixed baby greens Orange/sesame dressing Fresh berries of choice Toasted pine nuts Goat cheese, crumbled Can also add shredded beets, radishes, fresh peas or whatever else you have on hand Sesame Orange Dressing 2 T orange juice con
Products (Radish, Beet, Salad Mix)

Pickled Brussel Sprouts
Recipe Courtesy of Katie Bingham 10-12 brussels sprouts, cut in half 1/2 cup pepper vinegar 1/4 cup cider vinegar 1/4 cup water 4 garlic cloves smashed 1 teaspoon salt 1 pot boiling water 1 bowl of ice water Directions:    

Butternut Squash and Shallot soup
Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives) Ingredients  4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/4 teaspoon salt 4 large shallots, peeled and halved 1 (1/2-inch) piece

Bacon-Braised Kale
1/2 pound bacon, diced 2 tablespoons olive oil 1 onion, sliced 3 bunches of Tuscan or Red Russiun Kale, stems off and coursely chopped Juice of 1 lemon salt and pepper Saute bacon in olive oil ina Dutch oven or large pot until browned and crisp
Products (Onion, Kale)

Sweet and Spicy Asian Pork Shoulder
This is a nice busy day, slow-cooker recipe. 1/2 cup low-sodium soy sauce 1/2 cup brown sugar 1 to 2 tablespoons chili-garlic sauce 1 tablespoon grated fresh ginger 1 teaspoon Chinese five-spice powder (optional) kosher salt and black pepper 2

Roasted Cherry Tomato and Goat Cheese Tart
This recipe is adapted from Ina Garten. I use our roasted cherry tomatoes in place of a large red tomato sliced. I like the added flavor the roasting provides. 1 package puff pastry (2 sheets) defrosted olive oil 2 large yellow onions, sliced thin

Rigatoni with Swiss Chard
Kosher salt and fresh ground pepper 1 pound rigatoni or othe tube pasta 2 tablespoons butter 3 tablespoons olive oil 2 garlic cloves, thinly sliced 2 medium shallots, finely chopped 1 1/2 pouns Swiss Chard, leaves cut into 1/2 inch strips and s
Products (Garlic, Swiss Chard, Shallot)

Roasted Cherry Tomatoes
Cherry tomatoes olive oil course salt Preheat oven to 450 degrees. Sort, rinse and stem the cherry tomatoes. Place on baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in oven until tomatoes begin to collapse, 35-40 minutes. Let
Products (Tomato, Cherry)

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