Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
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…)
From the website, www.cooklocal.com, this easy recipe serves 4 (or 2 if you are really hungry!). You can readily add some pancetta or bulk sausage to the stuffing for a non-vegetarian meal. Cook the meat for at least 10 minutes at the start of the recipe, then proceed with garlic, beans, kale, etc., as noted. Just as yummy! (more…)
One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from marthastewart.com is tasty and colorful – we eat with our eyes first, right? Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup. The recipe serves 4. Try it! (more…)
This recipe is from food blog tinyurbankitchen.com. The author of the blog describes this squash as being like candy! You will need some strong muscles and a sharp knife, preferably a cleaver to cut the squash. (more…)
This recipe is from the excellent smittenkitchen.com food blog. We provide instructions to either microwave the squash quickly, or roast it in the oven – your choice! This works great as a side or as a main dish with couscous and some sautéed greens. Serves 4. (more…)
This recipe comes courtesy of Guy Fieri and foodnetwork.com. It’s simple and delicious. (more…)
Here’s another recipe from “Simply Organic.” Although the recipe calls for tatsoi, any of the greens that we get in our shares would work well in this recipe. Serves 4. (more…)
From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant. Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal. Serves 4 (1 eggplant per person).
(more…)
