Pasta with Garlic and Oil
One of the easiest and tastiest dishes imaginable, and a great way to experience pure garlic flavor.Slice garlic into thin, even slices—about three large cloves per person. Add enough olive oil to almost cover the garlic. Sauté over medi

Roasted Green Beans
1 pound green beans, trimmed2 tablespoons extra-virgin olive oil2 garlic cloves, minced Preheat oven to 450°. Toss green beans with olive oil on large rimmed baking sheet. Roast until browned and almost tender, stirring occasionally, about 10 min

Bacon and Balsamic Glazed Sugar Snap Peas
¼ pound bacon, minced 1½ cups fresh sugar snap peas 2 tblsp. balsamic vinegar 1 tblsp. brown sugar Salt and pepper to taste Cook minced bacon in large skillet till it begins to crisp, about 5 minutes. Remove with slotted spoon and set a

Andrea's Green Beans
Andrea - my all time favorite stylist - loves to prepare beans this way...As usual with most of the personal recipes - no quantities specified so you'll need to season to taste!Snap BeansMintGarlicLemon JuiceOlive OilSaltPreparation - Blanch or light

Fresh Basil Pesto
Prep:  30 minTotal:  30 minYields:  1 ¾ cupsIngredients:1 cup walnuts (we actually prefer walnuts) or pine nuts8 cups (4 ounces) lightly packed fresh basil leaves2 garlic cloves, coarsely chopped2/3 cup extra-virgin olive oilCoa

Chile Relleno
Chile RellenoFrom Cookin with Herbs by Susan Belsinger and Carolyn Dille4 Relleno peppers¼ lb Monterey Jack cheese, or any cheese you like1 large egg1 tbsp water1 ½  tsp minced, fresh oregano, or ½ tsp crumbled, dried herb1/

Zucchini with Almonds and Caramelized Onions
This was a stovetop inspiration as I was getting ready for the theatre. It was a light but filling meal with a medley of great tastes!Ingredients:Zucchini - any kind - I used Costata Romanesca, Coosa, and Zephyr for a variety of textures, tastes

Sauteed Cabbage
Sauteed (or fried) cabbage is something I never had until last season when a customer told me her recipe.  It is simple and truly tasty.All you need to do is slice up cabbage (Early Jersey is my preferred variety for this due to it's sweet taste

Garlic Scape Pesto by Lannae Long
Roughly chop garlic scapes, then pulse twice in a food processor to yield 0.5-2 cm pieces. Drop in a handful of raw walnuts and pulse twice to yield 0.5 to 1 cm pieces. Turn on food processor and thin stream in flavorful olive oil until it is as y

Sesame Chicken Stir-Fry
¾ cup broth3 tbsp. light soy sauce2 tbsp. brown sugar1 tbsp. sesame oil1 tbsp. sesame seeds1 tbsp. cornstarch2 tsp. ginger root, peeled & minced1½ tsp. garlic, minced1 pound boneless chicken, cut in thin strips1 cup sugar snap peasW

Braised Radishes
¾ cup chicken broth 1 T butter 1 bunch radishes, halved, stems removed. leaves chopped & reserved Salt and freshly ground pepper   In a large skillet, bring the chicken broth and butter to a boil. Reduce heat, add the radishe

Arugula and Garbanzo Bean Salad
1 c garbanzo beans, rinsed and drained 1 tsp capers 1 clove garlic, finely chopped 1 scallion, thinly sliced 2 T extra virgin olive oil 2 T freshly squeezed lemon juice 1 bunch arugula leaves, torn into pieces Salt & pepper, to taste &n

Sauteed Swiss Chard
2 tablespoons olive oil 1 garlic clove, minced ½ sweet onion, thinly sliced 1 bunch Swiss chard, coarsely chopped, stems removed and reserved ½ cup chicken or vegetable broth salt and pepper, to taste freshly shaved Parmesan chee

Slow Cooker Roast Chicken
Provided by Brooks Parker (a Village Acres CSA Member).  My wife Beth said it was the best think I have ever cooked, and she was serious.    • 1 (5-1/2-pound) roasting chicken - preferably a pasture raised chicken from V

Fennel, Zucchini, and Tomato Soup
1 large or 2 small bulbs fennel thinly sliced 1 large onion, chopped8 fresh basil leaves, finely chopped1/3 c. olive oil6 cups chicken or vegetable stock (or water)4 garlic cloves1 c. white wine2 medium sized zucchinis, dicedsalt and pepper

Caramelized Cipollini Onions
Adapted from classy onions can be made ahead and reheated slowly when ready. This is an adaptation of a recipe from Gary Danko, of San Francisco's Restaurant Gary Danko. Prep and Cook Time: 40 minutes.Ingredients1 tablespoon&

Grilled Red Torpedo Onions
These pungent, football-shaped onions hail from the Italian town of Tropea, where they were introduced by the Phoenicians more than 2,000 years ago.From Earthbound Farm OrganicsServes 41 bunch Italian Red Torpedo onions1/4 cup olive oil1 tablespoon b

Corn Fritters
1/3 cup flour½ teaspoon baking powder½ teaspoon salt1/8 teaspoon pepper2 eggs (beaten)2 cups cooked corn, cut off the ear Mix first five ingredients to form a smooth batter. Add corn and mix gently. Melt butter in a skillet and hea

Creamy Potato-Leek Soup
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a

Ginger Glazed Carrots
INGREDIENTS 3 pounds carrots sliced into coins 2 tablespoons margarine 2 tablespoons agave syrup (the syrup of the agave cactus - the same cactus used to make tequila!)  generally available at Whole Foods or at health food stores 

Balsamic Glazed Cipollini Onions
From prouditaliancook.blogspot.comCipollini onions, pronounced "Cheep-oh-lee-nee" originated from Italy They have an intense sweet flavor that especially comes out when you roast them. Which is my favorite way to eat them. Their flat a

Garlic and Basil Dressing
While not strictly a dressing, this concoction is great for grilling, for adding zest to cooked or raw veggies, and for using on just about anything but apple pie!If you do want to make it into a traditional salad dressing, just add some quality bals

Creamy Pesto Pasta
3 tablespoons butter¼ cup flour3 cups milk1 cup basil pesto*1 teaspoon salt¼ teaspoon nutmeg1 pound pastaMelt butter in large saucepan. Add flour; cook until bubbly. Add milk, bring to a boil, and cook gently for 5 minutes. Stir in pest

Mellow Grassfed Lamb Steaks
MELLOW GRASSFED LAMB STEAKS Time: 30 minutes Ingredients:10 cloves garlic, peeled and halved lengthwiseFinely grated zest of  1/2 orange4 6-ounce lamb steaksSalt and freshly ground black pepper1 tablespoon olive oilJuice of 1 orange1 tablespoon

Harvest Grassfed Lamb
2 lbs of grassfed lamb chops, thawed1/4 cup of green olives, about 8 to 10 large olives1 fresh lemon1/4 teaspoon of paprika1 1/2 teaspoon of dried thyme1 1/2 teaspoon of dried rosemary1 1/2 teaspoons of dried parsley2 firm tomatoes, chopped2 bunches

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