Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
When in Cape May, stop by George’s Place restaurant on the corner of Beach and Perry Streets for delicious Greek food. They won’t part with their recipe but I came pretty close to re-creating this delicious side salad they serve with many of their entrees. This serves 6 nicely as a side. (more…)
Last week, someone asked what she can do with just one cucumber? Simple – make tzatziki! This delicious, creamy, Greek cucumber sauce keeps for about a week, and is great with grilled chicken, turkey or lamb. You can use Greek or plain yogurt (using plain yogurt will result in a slightly “runnier” sauce, but it holds the flavors and texture just as well so don’t panic if you don’t have it handy). It is a snap to make. Try it! (more…)
This lasagna-like dish can be made with any of your summer squashes and makes a great addition to any 4th of July party. From the cookbook “Simply Organic”. Serves 12.
(more…)
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. This eggplant salad recipe comes from Melissa Clark of the New York Times. It is fairly simple, tastes delicious, and impresses guests. Yields about 1½ cups. (more…)
It’s that time in the summer when our CSA shares give us everything we need to make ratatouille! There are many recipes for this classic French stew, but one our our favorites comes from The New Laurel’s Kitchen Cookbook. It is so simple, and with fresh ingredients the flavors just shine through. (more…)
When my cousin brought me an enormous bag of cherry tomatoes, I had to be creative. The day after a big steak dinner, I came up with this quick and easy recipe for leftover steak. You can also use chicken or tofu. (more…)
Known as horiatiki, this traditional Greek salad, from Delish.com, is made with cherry tomatoes, cucumber, kalamata olives, thinly sliced red onion, and feta. The easy dressing is a mixture of red wine vinegar, fresh lemon juice, dried oregano, and extra-virgin olive oil. Simply said, it’s the best. Yields 4 servings. (more…)
From an excellent farm-to-table cookbook, Serving up the Harvest by Andrea Chesman, this recipe is so simple and delicious. Although it calls for green or wax beans, any type of bean will work. The recipe as presented serves 4. (more…)
This delicious recipe is from Serving up the Harvest, by Andrea Chesman, a cookbook that is chock-full of great seasonal recipes. It’s perfect for summer CSA shares that include abundant beans and tomatoes. Serves 4. (more…)
Everyone knows that a sprinkle of fresh herbs turns that ordinary family dinner into something extraordinary. But did you know that fresh herbs have a high antioxidant activity? According to a US Department of Agriculture study, fresh herbs, in particular oregano, beat out fruits, vegetables, and even garlic! (more…)