Ravioli with roasted squash and sage brown butter
  RAVIOLI WITH ROASTED SQUASH AND SAGE BROWN BUTTERFrom Mom Cantelmo's Kitchen 1 ½ lb butternut squash, peeled and cut into ½ inch dice1 tbsp Olive oil30 frozen jumbo cheese ravioli (about 2 ½ lb)½ cup (1 stick)

Vegetable Frittata
Vegetable FrittataFrom Nourishing Traditions, Sally Fallon 1 cup broccoli flowerets, steamed tender, broken into small pieces1 red pepper, seeded and cut into julienne strips1 medium onion, finely chopped2 tbsp butter2 tbsp olive oil6 eggs1/3 cup cr

FarmShare Harvest Pesto
For the best pesto, we turn to the Italians. This FarmShare favorite is adapted from The Fine Art of Italian Cooking by Giuliano Bugialli. 2-3 tbsp pignoli (pine nuts)1 1/2 cups fresh basil2 large cloves garlic, peeled4 oz freshly grated Parmigi

Robust Beet Salad
8 servingsThis recipe keeps very well in the refrigerator.Ingredients:3 lbs. beets1/4 cup brown sugar1/4 cup rice or cider vinegar1/4 cup water1 tsp. wasabi powder (Japanese horseradish)1 tsp. dry mustard powder1 Tbs extra-virgin olive oil1 large oni

Apple Gingerbread Cobbler
4 cups peeled, chopped apples1 tbl. Lemon juice                                 

Raspberry Sauce
Toss ½ pint red raspberries with 2 tablespoons sugar. Let sit 5 minutes. Pass through sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids. Use immediately or refrigerate. Sauce can be used as a

Apricot Cobbler
1 lb. fresh apricots, pitted, peeled and halved (8-10 apricots)1 cup flour                              &

Cherry Cobbler
½ cup milk½ tsp. salt                                  1 cup flour3 Tbl

Creamy Tomato Soup
6 Tbls. unsalted butter        2 small onions, chopped fine4 cloves garlic, minced            ½ cup dry white wine1 tsp. coarse salt   &nb

Fennel and Potato Bake
Preheat oven to 400°. Lightly butter an 8-inch square baking dish.Trim 2 medium fennel bulbs (8 ounces each); halve, and core. Slice bulbs and 1  ½ pounds peeled russet potatoes very thin (1/8 inch thick). Add potatoes to prepare

Grilled Peach Melba
Two large, ripe peaches, halved (leave skins on)Two tablespoons unsalted butter, meltedTwo tablespoons light brown sugar  Heat grill to medium. Halve and pit the ripe peaches; prick skins with a fork; in a bowl stir together the butter and sugar

Marinated Asparagus
1 lb. fresh asparagus3 TBL. vinegar – I use cider vinegar¼ cup veg. or olive oil                   ½  tsp. salt¼ tsp. ground pep

Rhubarb Bread
1 ½ cups brown sugar                          2 ½ cups flour1/3 salad oil      &n

Rhubarb Crisp
Preheat oven to 400°. Slice 2 pounds rhubarb ¾ inch thick. Place in 9-by-13-inch baking dish; toss with 1 cup sugar and ¼ cup flour. In food processor, pulse ½ cup flour with 1 stick chilled butter, cut into pieces, until clu

Strawberry Pops
1.     Pulse 1 ½ pints strawberries, rinsed and hulled, with ½ cup confectioner’s sugar and 1/3 cup water in food processor until pureed  with some chunks of berries remaining.  Pour half of mixture i

Waldorf Salad
3 cups diced sweet apples (such as Gala)                1 Tbsp. cornstarch2 cups diced celery            

Strawberry Pie
One 9-inch pie shell:  graham cracker, chocolate crumb, or any you like.Cream Cheese Mixture:                       ½ cup powder

Fruit Custard Pie
2 eggs                                        &nbs

Roasted Fennel
Preheat oven to 425°. Trim 2 medium fennel bulbs (8 ounces each). Halve bulbs lengthwise; slice lengthwise into ½ -inch-thick pieces.   On a rimmed baking sheet, toss fennel with 1 tablespoon olive oil; season with coarse salt and gro

Raspberry Sour Cream Tart
Crust:  8 whole graham crackers, coarsely broken            ¼ cup packed light brown sugar            ¼  cup unsalte

Rhubarb Meringue Dessert
½ cup butter, softened          2 TBL. flour1 cup flour                        

Roasted Aspragus with Parmesan
Preheat oven to 450 degrees.  Trim ends from 1 ½ pounds asparagus.On a rimmed baking sheet, toss asparagus with 1 tablespoon olive oil;  season with coarse salt and ground pepper.  Spread in an even layer. Sprinkle with ¼

Raspberry Pecan Blondies
2 cups flour1 tsp. baking powder½  tsp. salt                                &n

Raspberry Buckle
½ cup unsalted butter         ½ tsp. salt1 cup sugar                        

Plum Tart with Marzipan Crumble
Crust:  1 cup flour                         ¾ cup sliced almonds         

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