From CSA member Julie Ahern 2 lbs mustard greens (or arugula, mizuna, kale, chard, collards, etc.) 1 c pine nuts 1 clove garlic or 1 garlic scape 2 T olive oil 1 T butter salt and pepper Toast pine nuts in a dry saute pan until brown and fragrant. Set aside. Bring large pot of … Continue reading Wilted Mustard Greens
Rhubarb Dessert
From Nina’s stand-by cookbook, "Favorite Recipes of the Northfield Elementary PTO" Crust: 1/3 c. margarine or butter 3/4 c. flour 1 TB. Sugar Mix and pat into 8x8 pan. Bake at 325° for 15 minutes. Filling: 1 c. sugar 1 TB. Butter 2 egg yolks 2 TB. Flour ½ c. milk 2 c. rhubarb, cut … Continue reading Rhubarb Dessert
Shrimp-Kale Bean Bundles
from new CSA member Julie Ahern: 1 bu kale, chopped 1 carrot, thinly sliced 1 celery stalk, thinly sliced 15 oz can of cannelini beans, drained 20 medium shrimp, raw 1/2 red onion, thinly sliced 1 t. rosemary juice of 1 lemon 2 T olive oil salt and pepper to taste Preheat oven to 400 … Continue reading Shrimp-Kale Bean Bundles
Moroccan Couscous & Chickpea Salad
From USA Weekend, 19 Jun 2009 Ingredients 1 c. couscous ½ c. dried cherries 1 c. boiling water 5 TB olive oil 1 large bell pepper, cut into bite-sized sticks 1 large onion, diced 1 ½ tsp. ground cumin ½ tsp. ground ginger ¼ tsp. ground cinnamon salt and pepper to taste 16 oz. Can … Continue reading Moroccan Couscous & Chickpea Salad
Balsamic Roasted Tomato Sauce
from Relishmag.com Ingredients: 2 ½ lb. ripe tomatoes, cored ¾ c. olive oil ¼ c. balsamic vinegar ½ c. shallots or sweet onion, diced 6 large garlic cloves, sliced ¼ c. chopped fresh oregano 1 ½ c. chopped fresh basil salt and pepper to taste Directions 1. Preheat oven to 400. 2. Combine all ingredients … Continue reading Balsamic Roasted Tomato Sauce
Arugula Aioli
Relishmag.com Ingredients 5 oz arugula ½ c. mayonnaise 3 garlic cloves, minced 1 shallot or sweet onion, minced 1 TB fresh lemon juice 1 ½ tsp honey ½ c. chopped fresh parsley salt and pepper to taste 1. Place all ingredients in a blender or food processoor. Process until smooth. 2. Serve as a dip … Continue reading Arugula Aioli
Roasted Parsnips
Relishmag.com 4 to 5 medium parsnips, peeled and cut into large sticks (2 ½ c.) 2 garlic cloves, chopped 1 TB olive oil 1 TB honey salt and pepper to taste 1 TB chopped fresh mint 1 TB chopped fresh sage 1. Preheat oven to 450. 2. Toss together all ingredients except mint and sage. … Continue reading Roasted Parsnips
Spiced Parsnip Bread
from relishmag.com 1 ½ c. all-purpose flour ¾ tsp baking powder ½ tsp ground cinnamon ½ tsp ground allspice ¼ tsp ground cloves ¾ tsp salt 1 c. sugar ½ lb. parsnips (about 2 medium-sized), peeled and finely shredded ¼ c. walnut or canola oil 1 egg, lightly beaten ½ tsp vanilla extract ½ c. … Continue reading Spiced Parsnip Bread
Panade
From the NY Times, 12 Sep 2010 6 tablespoons butter 2 leeks, white parts only, finely chopped (about 1½ cups) 6 cups whole milk Salt 4-6 slices day-old country bread, each 1 inch thick 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices 1 bunch kale, collards, or Swiss chard, center … Continue reading Panade
Sauteed Beans with Carrots and Honey Glaze
Source unknown 1/2–1 pound green beans or sugar snap peas 2 medium carrots, peeled 2 tablespoons butter 1 tablespoon honey freshly ground black pepper 1. If using peas, remove the strings from both edges of the pea pods (start by gently pulling from the stem). 2. Cut each carrot into thirds. Slice each third, lengthwise, … Continue reading Sauteed Beans with Carrots and Honey Glaze
Fox & Fawn Farm 