Recipes
Recipes
Swiss Chard with Middle Eastern Savor
From Asparagus to Zucchini
For each omelet:
¨ 1-2 teaspoons olive oil
¨ 3 eggs, beaten
¨ ½ cup chopped, cooked chard leaves and/or stems (ideally cooked with garli
Asparagus alla Milanese
from From Asparagus to Zucchini
3-4 tbsp extra-virgin olive oil
1 ½ lbs asparagus, trimmed
1 shallot, minced
1 clove garlic, thinly sliced (or 1-2 scapes)
1 tbsp white wine
salt and pepper to taste
6 organic eggs (as fresh as
Rhubarb-Apple Crisp
from Vegetarian Cooking for Everyone
Crisp Topping:
6 tablespoons butter, cut into ½-inch chunks
½ cup brown sugar, packed
2/3 cup flour
½ cup rolled oats or chopped nuts
¼ teaspoon salt
½ teaspoon
Linguine with Asparagus, Lemon, and Spring Herbs
from Vegetarian Cooking for Everyone
1 tablespoons olive oil
1 tablespoons butter
1 bunch scallions, thinly sliced
1 teaspoon grated lemon zest
1 tablespoon freshly chopped thyme, sage, or tarragon
Salt and freshly ground pepper
1 po
Succotash
Makes 2 servings
1 tablespoon olive oil
1/4 cup finely chopped white onion
1 clove garlic, finely chopped
1 cup fresh baby lima beans (can substitute frozen)
(On the farm, we sometimes also use edamame soybeans).
2 to 3 ears of fresh corn (1 cu
Cabbage Potato Soup
Cook 4 diced potatoes and 4 diced carrots in enough water to cover. Meanwhile in another pot, shred one small cabbage and 1 med onion and cook in enough water to cover with ¾ tsp salt and ½ tsp pepper until just tender. When potatoes/carrots are
Autumn Root Vegetable Smash
Autumn Root Vegetable Smash
Richard Dingle, Executive Chef at Hershey Lodge
Ingredients:1 1/2 redskin or yukon gold potatoes 1/2 cup diced sweet potato or yam 1/2 cup diced rutabaga 1/4 cup chopped chives or scallions 1/2 cup dried cranberr
Italian Chuck Roast with Root Vegetables
1 C Chopped Bacon/Pancetta
3T. Olive Oil
2 Cloves of Garlic
Sliced Carrots
Sliced Beets
Quartered Sweet Potatoes
2 Sprigs fresh Thyme
Pinch of Nutmeg
Salt and Pepper to Taste
Chuck Roast
4T. Red Wine or 2T. Brandy
1. Put 3 T. of olive o
Braised Red Radishes
I made it with the long French breakfastradishes and the first time I made it, I used the leaves as well as the recipeindicates because they were in such good shape - and they are fantastic. So use the leaves if you can! Enjoy!Braised R
Jade Broccoli
Ingredients 1 1/2 lb broccoli 1 tbsp canola oil 1 tsp grated ginger root -- fresh 3 cloves garlic -- minced 1/4 tsp pepper 1/2 c water chestnuts -- fresh or canned 3 tbsp tamari soy sauce 3 tbsp dark brown sugar 1/2 tsp dark sesame oil 3 t
Lasagna Alfredo
Kale, turnips, mustards, or spinach all work well. Break greens into bite-sized pieces, discarding thick stems. Steam or boil in small amount of water 5-7 min. for kale, less for other greens. Drain well. Use broth and precook lasagna noodles to
Broccoli & Cauliflower Souflet
Steam small pieces of broccoli and cauliflower until just tender. Melt 4 tbs. butter; remove from heat and gradually add 1/2 c. whole wheat flour, then add 2 c. milk gradually stirring to keep smooth. Return to heat and stir until sauce thickens a
Broccoli Cheese Soup
Ingredients 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed 2 cups sliced onions 5 tbsp butter or margarine 7 cups chicken broth, divided 1 tsp dried leaf oregano, crumbled 1/4 cup flour 2 tbsp Dijon mustard 1/8 tsp pepper 1 cup mi
Warm Arugula Salad with Garlic Croutons
Vinaigrette
1 head of garlic
4 tablespoons plus 3/4 cup olive oil
1/4 cup finely chopped shallots
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh thyme
2 large red onions, sliced into 1/4-inch-thick rings, separated
Salad
2 tabl
Arugula Pasta
Chop 1-2 bunches arugula leaves. Cook pasta (bows are nice), drain. While pasta is cooking saute 3-4 cloves minced garlic in olive oil (add mushrooms if desired) Toss warm pasta, garlic, arugula, salt to taste and a few walnuts or pecans. Top wit
Arugula lover's pesto
Makes 4 servingsThis is great as a base for homemade pizza, or a calzone stuffing. 1 cup chopped arugula &n
Pasta with Bok Choi and Feta
4 T olive oil2 C chopped onionsOne bunch (4-6 C) coarsely chopped bok choi, stems chopped separatelysalt to taste1 pound pasta (penne, fusilli, or some other short pasta), al dente½ pound feta cheese, crumbledfreshly ground black pepper
Summer Chowder
From Rolling Prairie Cookbook
1 tbsp. canola oil
1 large onion, chopped
1 c. chopped celery
2-3 zucchini, sliced ½ in. thick, then cut in half
1 large potato, cubed
2 tbsp. flour
3 c. water or stock
1 bay leaf
½ tsp. salt
1
Whole Wheat Blueberry Muffins
"I thought you might like to check out this link to a healthy and delicious blueberry muffin recipe. I used fresh blueberries and cooked at a lower temp. I think 350. Hope you enjoy!" - Kathleen Click here for the recipe.
Rhubarb Raspberry Cobbler With Cornmeal Biscuits
"Now here is a recipe like no other. I honestly can say that this is the best dessert I've ever eaten. It is very special." - Nan Horton, a Village Acres' CSA Member.
Click here for the recipe.
Zucchini Basil Muffins
Provided by Emily Smith, a Village Acres' CSA memberFrom The Magic Muffin TinMakes 12 muffins (and uses 2 cups zucchini -- bonus!)Mix together:2 cups flour1/4 cup sugar1 Tbsp baking powder3 Tbsp minced fresh basil (must be fresh!!)1 Tbsp minced fresh
