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
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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)

Hearty Spinach, Beet and Potato Soup
3 tablespoons butter 1 large onion chopped 3 cloves garlic, minced 3 cups fresh spinach, cleaned and chopped (or use frozen spinach if you have it) 1 teaspoon paprika 4 cups chicken stock 1 pound Yukon Gold Potatoes, peeled and chopped 1 pound

Cheesecake -Filled Butternut Squash (or Pumpkin) Cupcakes
makes 1 dozen one 8 ounce package cream cheese at room temperature 1/2 cup confectioners sugar 1 large egg white plus 2 large eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups flour 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 1/

Arugula Pesto
Arugula Pesto The idea for this recipe comes to us from Gina Caywood, long-time beachgreens customer, and co-owner of Cross Fit Long Beach  She says its great on top of burgers, and I also think it would mak
Products (Garlic, Greens: Arugula)

Graham Biscuits
Time: 10 minutes to make, 15 minutes to bake The bran in this flour gives the biscuits a fine, crisp patina and a delicate crunch. Equipment Mise en Place For this recipe you will need a large mixin

Graham Griddlecakes
Time: 10 minutes to make, 10 minutes to cook Lacy-crisp on the surface, with crackling flecks of shaved bran and a creamy interior, these griddlecakes carry just a trace of b

Wilted Spinach with Lemon and Pine Nuts
Ingredients:    1 large bunch of spinach, about 12 cups of leaves     1 tablespoon extra virgin olive oil     1 or 2 garlic cloves, finely chopped     2 teaspoons f
Products (Garlic, Spinach)

Purple, Golden, & Green
PURPLE Topped Turnips, GOLDen Quinoa, Mustard GREENs

Blood Orange Curd
Recipe Courtesy of Katie Bingham juice and zest of 3 blood oranges juice of 1 lemon 1 cup sugar 5 egg yolks 1 stick of butter, cold Directions: Mix juices and zest together. In a double boiler, mix yolks, sugar and a dash of juice toge

Classic Separate-Grain Rice
Time: 15 minutes to cook and 10 minutes in the oven to dry Left to its own devices, new-crop rice like ours—rice that is milled and cooked within four months of harvest—will cook to a sticky finish. But it doesn't have to. This recipe

Grandma's Creamy Macaroni & Cheese
Ingredients: 1 8 oz package elbow macaroni 2 Tbsp butter 1 medium onion, diced 2 Tbsp flour 1 tsp prepared mustard 1/2 tsp salt Dash of black pepper 12 oz can of evaporated milk 1 cup water 8 oz Velveeta cheese Directions: Preheat oven to

Basil pesto
Freezes easily in ice cube trays or a zip-lock bag. Blend in blender: 2 cups basil leaves and flowers ½ cup olive oil 2 garlic cloves ½ teaspoon salt Add and process only a few seconds: ½ cup shredded parmesan cheese
Products (Garlic, Basil, Dairy, Butter)

Beets with Orange Vinaigrette
Adapted From Barefoot Contessa 3 lb fresh beets (3 large or 6 small beets), peeled, chopped into ½ to 1” chunks 2 T raspberry vinegar (or light fruity vinegar) 2 T orange juice 3 T olive oil ½ t sugar 1 ½ t salt &f

Roasted Beets
 (from The Gourmet Cookbook) Roast 1 hour, cool, peel, and slice             1 bunch beets, trimmed Add:              &
Products (Beets)

Darlene Ball's Beet Greens with Summer Squash and Scallion
Saute: Steamed beet greens (or chard) Summer Squash Scallion             Add: Hard Cooked Eggs Dill Goat Cheese

Ann Champsaur’s French Green Bean Salad
Boil green beans in water for a few minutes. Make dressing with a wire whisk in a large bowl, whisking in the following ingredients one at a time. 1 Tablespoon Dijon mustard 2 Tablespoons red wine vinegar 3 Tablespoons olive oil or yogurt
Products (Green Beans, Mustard)

Holiday Salad
Steam green beans slivered beets red onion Marinate the mixture in 1 Tablespoon sesame oil 1 Tablespoon mirin or white wine or sweet sherry 1 Tablespoon cider vinegar Later add toasted pecans chopped parsley

Rebecca’s Indian Inspired Spring Vegetables with Chick Peas
Sauté:             garlic scapes and 2 garlic cloves in oil Add:             1 can tomato paste,      &n

Roasted Beet and Sugar Snap Pea Salad
Roasted Beet and Sugar Snap Pea SaladAdapted from: Serves: 4Preparation Time: 1.5 hours, largely unattended 3 medium beets, trimmed1/2 poun

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