Oven Baked Sweet Potato Fries
Products (Sweet Potato)

Sweet Potato Cheese Puff
6-8 servings Ingredients: 2 cups mashed Sweet Potatoes (for best results use a mix of Japanese and Beauregards) 1 (8 oz.) package low fat cream cheese, softened (use less if you are using Japanese Sweet Potatoes) 1

Twice Baked Sweet Potato
Products (Sweet Potato)

Sweet Potato, Onion, and Carrot Soup
Products (Onion, Carrot, Sweet Potato)

Brussels Sprouts with Horseradish Sauce
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Chicken Stew with Kale and Cannellini Beans
Kale and Chicken Stew Serves 6-8 3 boneless, skinless chicken breasts 5 medium mixed potatoes; diced (I used Yukon gold, red and purple) 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt freshly cracked black pepper 2 tablespoons olive

Golden-Crusted Brussels Sprouts
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Tahini Salad Dressing
Recipe Courtesy of Katie Bingham 1/3 cup tahini 1/3 cup water 1 tablespoon sour cream Juice of 1 lemon 2 clove garlic, chopped 1/4 teaspoon salt 1/8 teaspoon black pepper Directions: Mix all ingredients together. Let sit at least 1
Products (Garlic)

Pumpkin Pie
This recipe was last nights test. It is light and fluffy because of the heavy cream. I added a California walnut strusel topping but maybe could have done without it. I used fresh pumpkin but you can use can if you have to. Tip for keeping fresh p

Green Goddess Dressing
Recipe Courtesy of Katie Bingham \1 cup Blue Plate Mayo 3 anchovies, chopped or 2 tablespoon anchovy paste 1 green onion, chopped 2 tablespoons parsley, chopped 2 tablespoons chives, chopped 1 tablespoon tarragon, chopped 1 tablespoon Steen&r

Stir Fry
Recipe Courtesy of Katie Bingham   4 tablespoons vegetable oil ½ head broccoli, chopped 3 turnips, sliced 1 red bell pepper, sliced into sticks ½ bunch green onions, snipped 1 cup shitake mushrooms, sliced 1 cup green

Lavender-Lemon Cream Cheese Frosting
A rich creamy frosting with a lemony bite and floral note from the lavender.
Products (Lavender)

Lavender Cupcakes
A light airy cupcake with a lovely floral note and citrus bite.
Products (Lavender, Eggs)

Keep It Simple: Arugula Pasta
Boil your favorite pasta noodles (we like wheat) While noodles are boiling, heat up another pan Throw in some olive oil (just a lil') Add garlic and your arugula Stir til the arugula melts a bit Toss it with your pasta and grated parmesean &nbs

1# Bag of cranberries ½ cp of brandy 1 to 1-½ cups of sugar   Mix sugar and brandy, mix with cranberries to coat completely.  Pour the entire mixture into a 9x13” pan that has been sprayed well with Pam   Co

All Local Potato-Turnip Au Gratin
Combine Potatoes, Turnips, Moonglo and Kaskaskia in Cheesey Casserol Deliciousness

Braised Cabbage and croutons
Ingredients 1  small head  green cabbage, cut in 6 wedges 1/2  cup  water 1/4  tsp.  garlic powder 1/4  tsp.  crushed red pepper 1  Tbsp.  olive oil 2  cups
Products (Cabbage, Parsley)

spicy ambercup squash soup
1/2 large ambercup squash (~4 cups) 2 tablespoons olive oil 1¾ cups veggie broth 1/2 tablespoon onion powder 1 tablespoon bragg's aminos 1/4 tablespoon smoked paprika 1/4 tablespoon chili powder 1/8 tablespoon cayenne pepper 3/4 cup
Products (Winter Squash)

Roasted Ambercup Squash
Roasted Ambercup Squash1 medium ambercup squash, peeled and cut into large wedges (you can substitute other firm winter squash)3 Tbsp. olive oil2 Tbsp. smoked paprikaSalt and pepper to tasteGrate squash wedges on the coarse end of a box grater. Toss
Products (Winter Squash)

Maple-Roasted Ambercup Squash
Maple-Roasted Winter Squash   PREP TIME: 30 minutesCOOK TIME:45 minutesYIELD: Serves 4 WHAT TO GRAB:1 medium butternut squash1 medium acorn squash1 medium ambercup squash1 head of garlic, separated but not peeled3 tablespoons olive oil2 table
Products (Winter Squash)

Creamy Autumn Squash Pasta
Creamy Autumn Squash Pasta 4 cups fresh  butternut, buttercup, ambercup squash, peeled, diced, and steamed until very tender2 cups plain soy or rice milk2 tablespoons cornstarch1 tablespoon Acacia Tummy Fiber(see link below for this product)2 t
Products (Winter Squash)

Roasted Mexican Ambercup Squash Chili
Ingredients 1 tablespoon pumpkin seed oil (or canola oil)1 tablespoon butter1 ½ cups onion, chopped 2 garlic cloves, minced 1 yellow bell pepper, chopped 1 tablespoon chili powder *1 tablespoon ground roasted cumin 1 tablespoon dried Mexica
Products (Garlic, Squash, Winter)

Quinoa-Millet Salad with Ambercup Squash
Quinoa-Millet Salad with Ambercup Squash1/2 cup each quinoa and millet, cooked (can be cooked together!)2 cups cooked winter squash, chopped2 kale leaves, chopped fine1 large carrot, shredded finely1/2 cup sunflower seeds2 Tbsp. apple cider vinegar3
Products (Kale, Carrot, Winter Squash)

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