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This classic German red cabbage recipe from simplyrecipes.com is one of our favorite ways to prepare red cabbage. The sugar and balsamic vinegar give the sautéed cabbage a delightful sweet and sour glaze. Try serving alongside pork chops, schnitzel, or any roast. Serves 3-4. (more…)
This Melissa Clark recipe from NY Times Cooking is tasty and easy enough – just don’t let the ingredient list discourage you! It serves 4. (more…)
This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
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Peppery mustard greens shine in this simple greens recipe found on the cooking website Simply Recipes. Sauté with onions and garlic, then serve with most any meal that can use a good dose of mustardy bite. The recipe serves 4. Enjoy! (more…)
A tinier version of butternut squash, honeynut is slightly sweeter and has a thinner edible skin. Here’s a recipe for roast honeynut squash, found on Olivia Adriance’s food blog. You can serve alongside a roasted protein for a simple but totally satisfying weeknight meal. Or give it a try for Thanksgiving and see what your family and friends have to say about this mini gourd. Serves 6 as sides. (more…)
This recipe, shared by a CSA member and found in Parade Magazine, can be made with many of our shares, and a healthy way to get kids to eat their veggies. It’s as easy as 1-2-3! (more…)
Here’s a sweet-and-spicy soup recipe from Cuisine at Home magazine. It’s easy and “different” in a good way. The recipe yields 4½ cups. Try it! (more…)
This salad – recommended to us by a CSA member and found on Jeanette’s Healthy Living food blog – is the perfect fall or winter salad for lunch or dinner. A tangy and sweet dressing with a little bite of horseradish ties all the ingredients together. Serves 4. (more…)
Here’s a rich and creamy puréed parsnip soup, perfect for those cool autumn nights. Try adding a peeled and diced celeriac with the parsnips for added depth of taste! (more…)
If you have left over sweet potatoes—and you probably do, these are so fantastic, even your pickiest eater will probably like them. (more…)