Search Results for: garlic

Roasted Butternut Squash Stuffed Shells

butternut-squash-stuffed-shells

Roasted Butternut Squash Stuffed Shells

Roasted Butternut Squash Stuffed Shells

10 ounces diced butternut squash (about 2 1/2 cups) 1 small shallot, halved 1 clove garlic, unpeeled 2–3 teaspoons olive oil 1/4 teaspoon fresh thyme leaves, finely chopped 1 large leaf fresh sage, finely chopped, plus more for serving Kosher salt and freshly ground black pepper 30 jumbo pasta shells (about 10 ounces) 1/4 cup… Read More »

butternut-squash-stuffed-shells

10 ounces diced butternut squash (about 2 1/2 cups) 1 small shallot, halved 1 clove garlic, unpeeled 2–3 teaspoons olive oil 1/4 teaspoon fresh thyme leaves, finely chopped 1 large leaf fresh sage, finely chopped, plus more for serving Kosher salt and freshly ground black pepper 30 jumbo pasta shells (about 10 ounces) 1/4 cup… Read More »

Green Bean Pasta Skillet

Beans Green

Green Bean Pasta Skillet

Green Bean Pasta Skillet

1-2 tablespoon olive oil 1 medium onion, chopped 4 large cloves garlic, minced 12 ounces fresh green beans, trimmed and halved 8 ounces uncooked whole wheat penne pasta 3 1/2 cups low sodium vegetable broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup unsweetened plain almond milk (or milk/cream of choice) zest of 1 large lemon… Read More »

Beans Green

1-2 tablespoon olive oil 1 medium onion, chopped 4 large cloves garlic, minced 12 ounces fresh green beans, trimmed and halved 8 ounces uncooked whole wheat penne pasta 3 1/2 cups low sodium vegetable broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup unsweetened plain almond milk (or milk/cream of choice) zest of 1 large lemon… Read More »

Alstede Farms Fall Buddha Bowl

Cauliflower White

Alstede Farms Fall Buddha Bowl

Alstede Farms Fall Buddha Bowl

I think that the leftovers from the vegetables in these shares will make the perfect Buddha bowls and we can all design our own. If we are following the plan of eating all the colors, this will be the perfect meal for lunch dinner. Find a bowl or container: The starch choice is yours, quinoa or brown rice prepared according to… Read More »

Cauliflower White

I think that the leftovers from the vegetables in these shares will make the perfect Buddha bowls and we can all design our own. If we are following the plan of eating all the colors, this will be the perfect meal for lunch dinner. Find a bowl or container: The starch choice is yours, quinoa or brown rice prepared according to… Read More »

Spicy Pickled Broccoli

Broccoli Green

Spicy Pickled Broccoli

Spicy Pickled Broccoli

1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems 3 stems chopped green garlic (include plenty of the green since it’s just for flavor!) or 2 tbsp ‘regular’ chopped garlic 1 tbsp dill seeds 1 tbsp coarsely grated (or chopped) ginger 1 tbsp yellow mustard seeds 1 tbsp vegetable oil 2 1/2… Read More »

Broccoli Green

1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems 3 stems chopped green garlic (include plenty of the green since it’s just for flavor!) or 2 tbsp ‘regular’ chopped garlic 1 tbsp dill seeds 1 tbsp coarsely grated (or chopped) ginger 1 tbsp yellow mustard seeds 1 tbsp vegetable oil 2 1/2… Read More »

Dirty Rice with Collards and Leeks

collards

Dirty Rice with Collards and Leeks

Dirty Rice with Collards and Leeks

2 cups vegetable broth 1 cup long grain brown basmati rice 1 bay leaf 1 bunch collards stems removed and discarded 2 tablespoons olive oil 1 leek, about 1 1/2 cups, halved lengthwise and thinly sliced crosswise into half-moons 1 garlic clove minced 1/2 cup toasted pumpkin seeds coarsely chopped 1 tbsp tamari soy sauce… Read More »

collards

2 cups vegetable broth 1 cup long grain brown basmati rice 1 bay leaf 1 bunch collards stems removed and discarded 2 tablespoons olive oil 1 leek, about 1 1/2 cups, halved lengthwise and thinly sliced crosswise into half-moons 1 garlic clove minced 1/2 cup toasted pumpkin seeds coarsely chopped 1 tbsp tamari soy sauce… Read More »

Green Beans Al Forno

Beans Green

Green Beans Al Forno

Green Beans Al Forno

From CSA member Anne Buggy,  My Mom’s Green Beans Al Forno Here are the directions from Anne: After steaming the green beans, drain and pat dry. Transfer the beans to a large bowl. In a separate bowl mix 1 tsp. salt, pepper to taste, 1 tbsp. chopped fresh parsley, 3 chopped garlic cloves, 2-3 tsp. fresh oregano, 3… Read More »

Beans Green

From CSA member Anne Buggy,  My Mom’s Green Beans Al Forno Here are the directions from Anne: After steaming the green beans, drain and pat dry. Transfer the beans to a large bowl. In a separate bowl mix 1 tsp. salt, pepper to taste, 1 tbsp. chopped fresh parsley, 3 chopped garlic cloves, 2-3 tsp. fresh oregano, 3… Read More »

Green Beans, Corn, and Carrot Salad

Green Beans, Corn, and Carrot Salad

Green Beans, Corn, and Carrot Salad

Green Beans, Corn, and Carrot Salad

1/2 teaspoon kosher salt, more as needed 2 tablespoons red wine vinegar 2 garlic cloves, finely chopped 1 tablespoon Dijon mustard 1 cup extra-virgin olive oil 1/4 cup minced fresh chives Black pepper, as needed 1 pound haricots verts, trimmed 2 2/3 cups cooked fresh corn kernels (from about 4 corn cobs) 1/2 pound carrot, peeled… Read More »

1/2 teaspoon kosher salt, more as needed 2 tablespoons red wine vinegar 2 garlic cloves, finely chopped 1 tablespoon Dijon mustard 1 cup extra-virgin olive oil 1/4 cup minced fresh chives Black pepper, as needed 1 pound haricots verts, trimmed 2 2/3 cups cooked fresh corn kernels (from about 4 corn cobs) 1/2 pound carrot, peeled… Read More »

Risotto Stuffed Tomato

risottostuffedtomatoes

Risotto Stuffed Tomato

Risotto Stuffed Tomato

Ingredients: 3-6 medium Alstede Fresh tomatoes 4-8 tablespoons Arborio rice (about 1 1/2 T rice for each tomato) A handful of parsley or mix the herbs adding basil and oregano leaves, finely chopped 3-4 cloves garlic, minced ¼-1/3 cup dry white wine ¼-1/2 c parmesan cheese 4-6 tablespoons extra virgin olive oil 11/2-3 c vegetable… Read More »

risottostuffedtomatoes

Ingredients: 3-6 medium Alstede Fresh tomatoes 4-8 tablespoons Arborio rice (about 1 1/2 T rice for each tomato) A handful of parsley or mix the herbs adding basil and oregano leaves, finely chopped 3-4 cloves garlic, minced ¼-1/3 cup dry white wine ¼-1/2 c parmesan cheese 4-6 tablespoons extra virgin olive oil 11/2-3 c vegetable… Read More »