Garlic Scape Pesto
Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-½ cup grated parmesan
½ teaspoon salt black pepper to taste (more…)
Category: Recipies
Holiday Butternut Squash Spread
With the balance of the Holiday Season fast upon us, here is a different twist on a spread that may come in handy for family and guests. The recipe yields 1 ¾ cups. Enjoy! (more…)
Stewed Escarole with Feta
Besides using escarole in soups, this is one of my favorite recipes for this veggie. We presented it a few years ago in one of our CSA Newsletter and it got good reviews so if you are a new, or even a more “seasoned,” member, give it a try. I hope you will like it, too. The recipe serves about 6 as a side but I use it often over whole wheat pasta as our main dish. (more…)
Smokey, Lemony, Sautéed, Shredded Brussels Sprouts
Repeating the recipe title 10 times fast is harder than making this lovely green for the Holidays. While we may not have enough from Farmer John to make this, Brussels sprout lovers will always go out and buy some more. From the website www.thekitchn.com, this recipe serves 4 but can easily be doubled. (more…)
Pumpkin Waffles
This recipe comes from the Smitten Kitchen website. Kabocha or Buttercup squash are an easy replacement for the pumpkin in this (or any) recipe. (more…)
Great Grandma’s Sheep-Wagon Carrot Cake
If you find yourself with extra carrot culls, try Great Grandma’s Sheep-Wagon Carrot Cake (found at Cooks.com). My recipe is more than 30 years old and was given me by my sister-in-law. I googled the name on an off chance and there it was, almost identical. I always used a bit less sugar, and maybe a touch more butter but it makes great muffins too (just shorten baking time). The cake doesn’t need a frosting, but if you like frosting you can add this one from Allrecipes.com. (more…)
Black Bean and Tomato Quinoa
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. This recipe comes from Epicurious.com. Yields 4 side-dish-sized servings. (more…)
Freezer Cole Slaw
Did you know that you could freeze cole slaw? Making this recipe is a great way to use up extra cabbage, peppers, and carrots. When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. Makes 2 quarts. (more…)
Grilled Radicchio with Orange and Balsamic Vinegar
Michael Symon’s Grilled Radicchio with Orange and Balsamic Vinegar recipe is a cinch to make — even on the grill. Recipe serves 4-6. (more…)
South Beach Cocktail Sauce
1 8 ounce can tomato sauce
1 Tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1 teaspoon chopped parsley
1 teaspoon prepared horseradish*
1/8 teaspoon garlic powder
Combine all in saucepan over medium heat. Simmer for 5 minutes. Refrigerate until serving. Makes about 1 Cup and keeps in the fridge for about a week. * I tend to be a bit more heavy-handed with the horseradish