Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
(more…)
This recipe was adapted by www.thekitchn.com from a Dan Lepard recipe published in The Guardian. Mr. Lepard explains that the sweet potatoes maintain the brownie’s sweetness and texture while allowing for a little less butter and sugar. He also says that you can further eliminate some sugar and fat by using less chocolate and adding in dried blueberries or sour cherries. If your kids are not veggie fans, this may convert them! (more…)
Another fantastic recipe from the Simply Organic cookbook by Jesse Ziff Cool. Serves 4. Variations: stir in ham, smoked tofu, or cooked chicken or shrimp into a bowl of the hash for a hearty meal. Or top the hash with poached eggs.
A unique twist on risotto, from the cookbook, Cooking Close to Home. Perhaps a new addition to try at your Thanksgiving dinner? This recipe serves 4 and you can substitute a squash for the sweet potato. (more…)
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you have a bunch of veggies “going” at one time. It’s one of Giada DeLaurentis’ recipes from the Food Network. Serves 6. (more…)
This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)