This salad is super easy to make and is a light refreshing salad that adds a splash of color to your meal. This salad tastes best with red radishes that aren’t too spicy. Ingredients:1 bunch of red radishes, about 1 1/2 cups finely chopped1/2 bunch of parsley, about 1/2 cup finely chopped1 tablespoon fresh squeezed […]
Ingredients:Approximately 1 cup, sliced mushrooms (Oyster or shiitakes would be really tasty)1 clove garlic, minced1- 7 oz bag of spinach4 large eggs2 oz of feta cheese1 cup of milk1/4 cup Parmesan cheese, grated1/2 cup shredded mozzarellaSalt and pepper to tasteInstructions:Preheat the oven to 350 degrees. Add mushrooms, garlic and a pinch of salt and pepper […]
I love making homemade pasta and when we got spinach in our CSA this week I was excited to try out a new recipe for spinach pasta. I have a pasta machine and used the cutter attachment to cut the pasta into tagliatelle, but I think this pasta would also be great for making ravioli […]
During these cold winter months, I always find myself craving a light, crisp, fresh salad to balance out heavier meals. I know that it is not practical to eat salad in the winter, but sometimes I can’t get the idea out of my head. Enter pea shoots! Holy moly, pea shoots solved my winter salad […]
Bret and I had some butternut squash that we still needed to use and wanted to try something a little different. Stuffing shells with butternut squash is lighter version of traditional stuff shells, but still has the feeling of comfort food. If you don’t have butternut squash, no problem! This recipe would be great with […]
Ingredients:8-10 carrots2 tablespoons butter, melted4 tablespoons Parmesan cheese2 teaspoons garlic, minced1 teaspoon fresh parsley, choppedInstructions:Preheat the oven to 400 degrees F. Mix the melted butter and garlic together in a small bowl. Place carrots on a parchment paper lined baking sheet. Drizzle butter/garlic mixture over the carrots. Roast the carrots in the oven for 15 […]
Ingredients:4 tablespoons butter1 tablespoon minced garlic4 tablespoons flour4 cups milkSalt and Pepper to taste2 1/2 pounds potatoes, peeled and sliced into 1/8-inch to 1/4-inch rounds2 cups shredded mozzarella cheese3/4 cup Parmesan cheese (freshly grated)1 tablespoon fresh chivesInstructions:Preheat the oven to 400 degrees F. Lightly grease a 9 x 13-inch baking pan with cooking oil; set […]
Ingredients:1 celeriac, about 1 pound in size1 red onion, sliced1 clove of garlic, thickly sliced3 sprigs of thyme (leaves only)2 tablespoons of oil, plus a little extra1 bunch of kale4 tablespoons of crème fraîche1 teaspoon english mustardParmesan or other hard, grainy cheese, finely gratedInstructions:Preheat the oven to 375 degrees F. Remove the rough outer skin from […]
Carrot cake to me has always felt like a treat to be enjoyed in the spring, but this past weekend was Betsy’s birthday and she likes carrot cake! The bag of carrots that were in the CSA are a one pound bag, which is the exact amount needed to make this cake. The result was […]
This recipe is from one of our CSA members who adapted the recipe from this Asheville Fungi blogpost. “Crab” Cake Ingredients: 1 pound Lion’s Mane Mushroom 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons greek yogurt (or vegan substitute) 1 teaspoon soy sauce 3/4 to 1 cup bread crumbs (can use gluten […]