roasted sweet potato wedges
from weight watchers recommended by Ann Horgas   Ingredients Instructions Preheat oven to 425ºF. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemar

quinoa stuffed peppers
from taste of home recommended by Ann Horgas (csa member) 6 Servings Prep: 35 min. Bake: 20 min. Ingredients 1 can (14-1/2 ounces) vegetable broth 1/4 cup water 1 bay leaf 1 cup quinoa, rinsed 2 4 medium carrots, finely chopped 2 mediu

pumpkin recipes (soup)
from Julie Levy: 1)      Mashed pumpkin: cut in half, scoop out seeds, bake pumpkin for 1 hour or microwave for 20-30 min, peel of skin, mash with butter, brown sugar, salt, pepper to taste.2)      C

Delicata squash with orange and pistachios
1 tablespoon extra-virgin olive oil 2 shallots, halved and sliced 1 large delicata squash, halved lengthwise, seeded and thinly sliced (about 4 cups) 1 teaspoon orange zest 3/4 cup orange juice 1/2 teaspoon salt 1/4 teaspoon freshly ground

Cranberry-apricot delicata squash
Slice delicata as thinly as you can, toss it in the steamer, and you have an almost instant side dish

Roasted delicata squash and onions
Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.

Chili-brown sugar delicata squash with pears
1 pound delicata squash (about 1 large) 2 medium ripe but firm pears, sliced 2 tso extra-virgin olive oil 1/4 tsp salt 1/4 tsp freshly ground pepper 2 slices bacon 2 TBS water 1 TBS light brown sugar 1 tsp chili powder Preheat oven to 425 de

from weight watchers recommended by Ann Horgas Succotash by TurnAround Program Book, from Weight Watchers Publishing Group Course: side dishes POINTS ® Value: 2 Servings: 4 Preparation Time: 13 min Cooking Time: 20 min Level of

Cooked eggnog for the any day that's a holiday

White Bean and Eggplant Hummus
Eggplant, Cucumber, parsley, garlic

Purple Cabbage Soup
cabbage, onion,garlic, carrots, tomatoes,

Spinach and Orzo Salad
Spinach, cherry tomatoes, onion

Curried Butternut Squash and peas
Butternut squash, peas, potatoes, onion, garlic

Sweet Potato and Black Bean Soup
Ingredients 3 cups mashed sweet potatoes 1 1/2 cups to 2 cups chicken broth 1/2 teaspoon ground ginger 1/2 teaspoon grated nutmeg 1/2 cup sour cream 1/2 teaspoon chipoltle chili powder 1 can black beans, rinsed and drained salt and pepper fr

Radicchio-Cabbage Slaw with Honey
Prep: 5 minutes Total: 10 minutes Ingredients Serves 4 3 tablespoons honey 3 tablespoons sherry vinegar 1 teaspoon coarse salt 1/3 cup extra-virgin olive oil Freshly ground pepper 1 medium head napa cabbage (about 1

Chard and Chick Pea soup (Vegetarian Bible-from the earth to the table)
Generous 2 1/4 cups dried chickpeas, soaked in cold water overnight ( I love rehydrating my own chickpeas- I think the flavor is worth the time!)2 tbsp olive oil1 onion finely chopped2 garlic cloves finely chopped 1 lb Swiss chard trimmed and fine

Green Tomato and Swiss Chard Gratin Andrew Scrivani for The New York Times
1 bunch Swiss chard 1 pound green tomatoes, sliced a little less than 1/2 inch thick Cornmeal for dredging (about 1/2 cup) Salt and freshly ground pepper to taste 3 tablespoons extra virgin olive oil 1 medium onion, chopped 2 garlic cloves, gr

Black Radish Salad
Ingredients 4 teaspoons freshly squeezed lemon juice 1/2 teaspoon Dijon-style mustard 2 black radishes (weighing about one half pound each) peeled and trimmed One small shallot, sliced paper-thin 2 tablespoons extra-virgin olive oil Fine se

Asian Green Salad with Sweet Shallot Vinaigrette
SERVES 4 Asian greens are often sought after for their health benefits, but their complex flavors also make for unique salads. Dressing Asian greens with fish sauce will add depth and body to the salad. 1 tbsp. rice wine vinegar 1 tbsp. nam pla (Vi

eat with artichokes, noodles, toast, carrot sticks... 3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopp

Pasta with Arugula and Goat Cheese Sauce
a bunch of fresh arugula 4 springs fresh parsley 1 8 ounce container low-fat yogurt or sour cream 1/3 cup goat cheese, crumbled S and P to taste 1 pound fusilli noodles Grated parmesan cheese, as garnish 1. Before preparing sauce, fill a large casse

Hot Spinach Dip
2 teaspoons olive oil 1 medium onion, diced 2 garlic cloves, minced 2 lbs spinach, cleaned, trimmed, and coursley chopped 1/2 cup milk 8 ounces cream cheese few dashes worcestershire sauce few dashes hot sauce 3/4 cup shredded mozarella chees

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