Gnocchi with Walnut-Arugula Pesto

admin September 21, 2015

6 cups loosely packed arugula, divided 1 1/4 cups (1 1/2 ounces) freshly grated Parmesan cheese, divided 1/4 cup walnuts 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 tablespoons olive oil 1 tablespoon water 1 (14-ounce) package frozen store-bought potato gnocchi Place 4 cups arugula, 1 cup Parmesan cheese, walnuts, salt, and pepper in a… Read More »

Lodi Apple Summer Salad

admin July 13, 2015

Toss together: 1 bag of mixed salad greens, washed and dried ½ cup of walnuts, toasted 1 bunch radishes, washed and sliced 3 Lodi apples, washed, cored, and diced, tossed with 1 TBSP. lemon juice Dressing: In a food processor, mince a handful of parsley. With the processor running, add: ¼ cup walnut oil 1/3… Read More »

Chive-Walnut-Cheddar Pesto

admin May 11, 2015

This is the first “member shared” recipe this season. It was sent to me from CSA member Vivienne West. (Adapted from Yankee Magazine) 1 cup fresh chives, roughly chopped 1/3 cup walnut pieces Salt, freshly ground pepper 1/2 cup olive oil 1/2 cup grated cheddar Using a food processor, pulse the chives and walnuts until… Read More »

Lori’s Brie and Apple Appetizers

admin September 22, 2014

1/2 stick of butter, melted 1 loaf French bread, sliced into 1/2 inch slices 2 – 3 green apples ( this will work with the apples in the share) 1/2 cup brown sugar 1/3 cup chopped walnuts small round of Brie cheese Preheat oven to 350F degrees. Toast French bread slices on baking sheet in… Read More »

Autumn Salmon Salad with Honey-Apple Cider Vinaigrette

admin October 21, 2013

Serves 2 2 large beets extra virgin olive oil salt & pepper 2-4oz salmon filets 8 cups chopped lettuce 1 Bartlett pear, sliced 1 apple, sliced 1/4 cup walnut pieces 1/4 cups dried cranberries For the Honey-Apple Cider Vinaigrette: 6 Tablespoons extra virgin olive oil 1/4 cup honey 2 Tablespoons apple cider vinegar juice of… Read More »

Kale Salads

admin September 23, 2013

4-6 cups kale, loosely packed, sliced leaves midribs removed juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup grated Pecorino Toscano cheese or Asiago or Parmesan 1/2 cup freshly made bread crumbs from lightly toasted bread Instructions: 1. … Read More »

Kale-Walnut Pesto Pasta

admin July 8, 2013

1/2 bunch kale, stems discarded and leaves coarsely chopped 1 pound gemelli pasta 1/4cup chopped walnuts, toasted 1 clove garlic, chopped 1/2cup grated parmesan cheese, plus more for sprinkling Salt and pepper ¼ cup extra-virgin olive oil In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using… Read More »

Green Tomato Cake

admin October 28, 2012

We have all had carrot cake, zucchini bread and now Green Tomato Cake. Many thanks to Charlene Rubino, CSA member who has recommended this recipe to us: 4 cups chopped green tomatoes 1 tablespoon salt 1/2 cup butter 2 cups white sugar 2 eggs 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground… Read More »

Waldorf Salad Recipe

admin October 28, 2012

1/2 cup chopped, slightly toasted walnuts 1/2 cup celery, thinly sliced 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) ½ cup dried cranberries 1 sweet apple, cored and chopped 3 Tbsp mayonnaise 1 Tbsp fresh lemon juice Salt Pepper Lettuce In a medium sized bowl, whisk together the mayonnaise (or yogurt)… Read More »

Pear & Walnut Salad with Pear Vinaigrette

admin October 21, 2012

Yield: serves two FOR THE VINAIGRETTE 3 tablespoons Pear Juice 1 tablespoons Pear Infused Vinegar 2 tablespoons Olive Oil 2 sprigs of Thyme, leaves removed {discard stem} 1/8 teaspoon Fresh Ground Black Pepper FOR THE SALAD 2 cups or so of Baby Romaine Leaves 1/2 a Pear, cored and thinly sliced 1 medium Shallot, sliced… Read More »

Milanese-Style Chard

admin October 7, 2012

This recipe can be used with any of the greens in our shares. The cooking time will vary with different greens. If the greens are tough add a little (1/2 c) vegetable broth to keep the ingredients moist. Check to see if more liquid is needed every few minutes. 1 bunch Swiss Chard 1 Tablespoons… Read More »

Herb Preservation

admin September 16, 2012

To oven dry fresh herbs Pull the best leaves from their stems. Wash them, and then dry. Lay one layer of paper towels on a shallow baking sheet. Place the herb leaves on the paper towel in a single layer and avoid overlapping. Cover them with another paper towel and add another layer. Continue to layer… Read More »

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