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Carrots and Parsnips Puree

Carrots and Parsnips Puree

Carrots and Parsnips Puree

Carrots and Parsnips Puree

From the share: 2/3 lb. parsnips, peeled and coarsely chopped 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips) From your kitchen: 4 tablespoons ghee, avocado oil, olive oil, or fat of choice 2 stalks of green garlic, thinly sliced (or 2 garlic cloves) 1/2 onion, coarsely chopped 1/2 cup organic chicken… Read More »

From the share: 2/3 lb. parsnips, peeled and coarsely chopped 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips) From your kitchen: 4 tablespoons ghee, avocado oil, olive oil, or fat of choice 2 stalks of green garlic, thinly sliced (or 2 garlic cloves) 1/2 onion, coarsely chopped 1/2 cup organic chicken… Read More »

Really Rad Roasted Vegetables

Really Rad Roasted Vegetables

Really Rad Roasted Vegetables

Really Rad Roasted Vegetables

From the share: 8-12 radishes halved or quartered 4-5 potatoes cut into small pieces 3-4 carrots chopped into chunks 3-4 parsnips cut into chunks From your kitchen: tbsp olive oil (more if you use more veggies) 1/4 tsp garlic powder 1/4 tsp steak spices 1/4 tsp seasoning salt 1/2 tsp parsley Heat oven to 375… Read More »

From the share: 8-12 radishes halved or quartered 4-5 potatoes cut into small pieces 3-4 carrots chopped into chunks 3-4 parsnips cut into chunks From your kitchen: tbsp olive oil (more if you use more veggies) 1/4 tsp garlic powder 1/4 tsp steak spices 1/4 tsp seasoning salt 1/2 tsp parsley Heat oven to 375… Read More »

Brussels Sprouts with Carrots

Brussels Sprouts with Carrots

Brussels Sprouts with Carrots

Brussels Sprouts with Carrots

1 lb. Brussels sprout 1 lb. carrots peeled and cut into 1” pieces 1 cup water 2 tablespoons butter 2 tablespoons shallots 1⁄4 teaspoon cumin 1 teaspoon pepper 2 tablespoons parsley 1 tablespoon lemon juice Boil Brussels sprouts and baby carrots together. Cook 10 minutes until veggies are as tender as you like. Melt butter… Read More »

1 lb. Brussels sprout 1 lb. carrots peeled and cut into 1” pieces 1 cup water 2 tablespoons butter 2 tablespoons shallots 1⁄4 teaspoon cumin 1 teaspoon pepper 2 tablespoons parsley 1 tablespoon lemon juice Boil Brussels sprouts and baby carrots together. Cook 10 minutes until veggies are as tender as you like. Melt butter… Read More »

Broccoli Potato Quiche

Broccoli Potato Quiche

Broccoli Potato Quiche

Broccoli Potato Quiche

Many thanks to Caryn Pollock for sharing this recipe with us this week. 2 large potatoes peeled 2 cups of chopped fresh broccoli 1/4 cup milk 1/4  teaspoon salt 1 Tablespoon Olive oil 1/2  onion chopped 1 cup shredded cheddar cheese 3 eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon… Read More »

Many thanks to Caryn Pollock for sharing this recipe with us this week. 2 large potatoes peeled 2 cups of chopped fresh broccoli 1/4 cup milk 1/4  teaspoon salt 1 Tablespoon Olive oil 1/2  onion chopped 1 cup shredded cheddar cheese 3 eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon… Read More »

Basil and Potato Frittata

Basil and Potato Frittata

Basil and Potato Frittata

Basil and Potato Frittata

From the share: 1-  1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli From your garden: 1 cup chopped fresh basil leaves From your kitchen: 8 tablespoons (1 stick) unsalted butter, divided 2 cups peeled and 1/2-inch diced potatoes 8 extra-large eggs 15 ounces fresh ricotta cheese 3/4 pound Gruyere or Swiss cheese,… Read More »

From the share: 1-  1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli From your garden: 1 cup chopped fresh basil leaves From your kitchen: 8 tablespoons (1 stick) unsalted butter, divided 2 cups peeled and 1/2-inch diced potatoes 8 extra-large eggs 15 ounces fresh ricotta cheese 3/4 pound Gruyere or Swiss cheese,… Read More »

Bill’s Broccoli-Cauliflower Fritters

Bill’s Broccoli-Cauliflower Fritters

Bill’s Broccoli-Cauliflower Fritters

Bill’s Broccoli-Cauliflower Fritters

This recipe comes from Maggie’s dad, Bill Callahan. A family favorite! What you’ll need: From the share: 1 head of cauliflower 1 head of broccoli From your kitchen: 3 eggs 1 1/2 cup of flower (all purpose works, gluten free was used in this recipe) 1 1/2 cup of milk salt, peppers, paprika, and garlic… Read More »

This recipe comes from Maggie’s dad, Bill Callahan. A family favorite! What you’ll need: From the share: 1 head of cauliflower 1 head of broccoli From your kitchen: 3 eggs 1 1/2 cup of flower (all purpose works, gluten free was used in this recipe) 1 1/2 cup of milk salt, peppers, paprika, and garlic… Read More »

Blueberry Clafouti

Blueberry Clafouti

Blueberry Clafouti

Blueberry Clafouti

1 1/2 pints blueberries, washed and drained 4 eggs 1 cup sugar 1 cup milk 1 teaspoon vanilla extract 3/4 cup all-purpose flour Pinch fine salt Powdered sugar, for dusting Preheat oven to 350 degrees F. Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches). In a medium… Read More »

1 1/2 pints blueberries, washed and drained 4 eggs 1 cup sugar 1 cup milk 1 teaspoon vanilla extract 3/4 cup all-purpose flour Pinch fine salt Powdered sugar, for dusting Preheat oven to 350 degrees F. Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches). In a medium… Read More »

Blueberry Crumble Bars

Blueberry Crumble Bars

Blueberry Crumble Bars

Blueberry Crumble Bars

From the share: 1 pt of blueberries From your kitchen: 1-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1 stick cold salted butter (cubed) 1 large egg 1 pint of blueberries 3/4 cup sugar 1/8 Cup lime juice (2 T) 2 teaspoons cornstarch Preheat the oven to 375°F. Butter a 9×9″ glass… Read More »

From the share: 1 pt of blueberries From your kitchen: 1-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1 stick cold salted butter (cubed) 1 large egg 1 pint of blueberries 3/4 cup sugar 1/8 Cup lime juice (2 T) 2 teaspoons cornstarch Preheat the oven to 375°F. Butter a 9×9″ glass… Read More »

Fall Squash Yeast Bread

Fall Squash Yeast Bread

Fall Squash Yeast Bread

Fall Squash Yeast Bread

From the share: 1 1/2 cups squash or pumpkin puree From your kitchen: 1/2 cup warm water 2 packages (2 tablespoons) active dry yeast 2/3 cup warm milk 2 large eggs, beaten 2 tablespoons vegetable oil 6 1/2 cups All-Purpose Flour 1/2 cup brown sugar 2 teaspoons salt 1/2 teaspoon cinnamon 1/2 teaspoon pumpkin pie… Read More »

From the share: 1 1/2 cups squash or pumpkin puree From your kitchen: 1/2 cup warm water 2 packages (2 tablespoons) active dry yeast 2/3 cup warm milk 2 large eggs, beaten 2 tablespoons vegetable oil 6 1/2 cups All-Purpose Flour 1/2 cup brown sugar 2 teaspoons salt 1/2 teaspoon cinnamon 1/2 teaspoon pumpkin pie… Read More »

Strawberry Country Cake

Strawberry Country Cake

Strawberry Country Cake

Strawberry Country Cake

3/4 cup unsalted butter (1-1/2 sticks) at room temperature 2 cups sugar 4 extra-large eggs at room temperature 3/4 cup sour cream at room temperature 1/2 teaspoon grated lemon zest 1/2 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon kosher salt 1 teaspoon baking soda… Read More »

3/4 cup unsalted butter (1-1/2 sticks) at room temperature 2 cups sugar 4 extra-large eggs at room temperature 3/4 cup sour cream at room temperature 1/2 teaspoon grated lemon zest 1/2 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon kosher salt 1 teaspoon baking soda… Read More »

Strawberry Margarita Cheesecake Minis

Strawberry Margarita Cheesecake Minis

Strawberry Margarita Cheesecake Minis

Strawberry Margarita Cheesecake Minis

This recipe can change and we can use blueberries and strawberries to decorate in time for the 4th of July! Salted Pretzel Crust: Ingredients: 1 3/4 cups pretzel sticks 1/4 cup melted butter 2 tablespoons sugar Place pretzel sticks in a re-sealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs… Read More »

This recipe can change and we can use blueberries and strawberries to decorate in time for the 4th of July! Salted Pretzel Crust: Ingredients: 1 3/4 cups pretzel sticks 1/4 cup melted butter 2 tablespoons sugar Place pretzel sticks in a re-sealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs… Read More »

Red Beet Pancakes

Red Beet Pancakes

Red Beet Pancakes

Red Beet Pancakes

I was inspired by CSA member Christine Sullivan who posted this recipe on Facebook this week. (Serves 6) From the share: 2 medium beets, roasted and pureed (about 3/4 cup) From your kitchen: 1 Cup All Purpose Flour 3/4 Cup Whole Wheat Flour 3 Tbsp. Light Brown Sugar 1 Tbsp. Baking Powder 1/2 Tsp Kosher… Read More »

I was inspired by CSA member Christine Sullivan who posted this recipe on Facebook this week. (Serves 6) From the share: 2 medium beets, roasted and pureed (about 3/4 cup) From your kitchen: 1 Cup All Purpose Flour 3/4 Cup Whole Wheat Flour 3 Tbsp. Light Brown Sugar 1 Tbsp. Baking Powder 1/2 Tsp Kosher… Read More »