Ingredients 2 tablespoons butter 2 pounds cipollini onions, peeled Salt and freshly ground black pepper 1/2 cup red wine 1/4 cup balsamic vinegar Directions In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and … Continue reading Cipollini Onions Braised in Red Wine
Category: Recipe
Blueberry Zucchini Bread
Ingredients 3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries Directions 1. Preheat oven to 350 degrees F (175 degrees … Continue reading Blueberry Zucchini Bread
Sautéed Kale with Kohlrabi
ingredients • 1 1/4 pound kohlrabi, bulbs peeled • 1/2 teaspoon grated lime zest • 2 tablespoons fresh lime juice • 1/4 cup extra-virgin olive oil, divided • 2 pounds kale (2 bunches), stems and center ribs discarded • 5 garlic cloves, finely chopped • 1/3 cup salted roasted pistachios, chopped • Equipment: an adjustable-blade … Continue reading Sautéed Kale with Kohlrabi
Salad Turnips
One of the items in our box this week is Salad Turnips. They are among the nicest I’ve seen in a while. Yes, you can make a salad with them, but don’t let the name discourage you from cooking them as well. Salad turnips are sweeter, juicier and more delicate than a traditional turnip. The … Continue reading Salad Turnips
Rhubarb Strawberry Crunch
1 cup white sugar 3 tablespoons all-purpose flour 3 cups sliced fresh strawberries 3 cups diced rhubarb 1 1/2 cups all-purpose flour 1 cup packed brown sugar 1 cup butter 1 cup rolled oats Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, mix white sugar, 3 tablespoons … Continue reading Rhubarb Strawberry Crunch
Super Simple and Scrumptious Radicchio with Basalmic and Parmesan (from foodnetwork.com)
Ingredients: 2 large heads radicchio, about 8 oz each 2 tbsp extra-virgin olive oil Salt Freshly ground black pepper 4 1/2 tbsp balsamic vinegar 1 - 2 oz piece of pecorino or Parmesan cheese Method Seared radicchio with balsamic and Parmesan 1) Cut each radicchio through the core into 4 even wedges. Heat a large … Continue reading Super Simple and Scrumptious Radicchio with Basalmic and Parmesan (from foodnetwork.com)
Can’t Resist Carrot Cake (Alton Brown’s 18 – Carrot Cake posted on the noblepig.com)
Alton Brown’s 18-Carrot Cake While the name of this cake is 18-Carrot Cake, there are not eighteen carrots in here, nor does it refer to gold in any way, Alton Brown just liked the name.Anyway, I know I was going on about eating too much cake on Facebook. Well, this was the cake. And it was … Continue reading Can’t Resist Carrot Cake (Alton Brown’s 18 – Carrot Cake posted on the noblepig.com)
5 Turnip Recipies
http://well.blogs.nytimes.com/2012/01/06/giving-turnips-a-second-look/?_r=0 *Try substituting Kale for the Turnip Greens in the last recipe * You can find links to buy Harissa here: https://www.google.com/search?q=harissa&oq=harissa&aqs=chrome.0.57j5j0l2j62.869j0&sourceid=chrome&ie=UTF-8#q=where+to+buy+harissa&source=univ&tbm=shop&tbo=u&sa=X&ei=HQ3TUZ6yBaSo0AHm64DICg&sqi=2&ved=0CDkQsxg&bav=on.2,or.r_cp.r_qf.&fp=2bc5b93e58a9848a&biw=1517&bih=662
Carrot Tops … Yes, you can eat them!
http://www.carrotmuseum.co.uk/carrotops.html#leaves Shared by Liz Williams
Vegetable Pancetta Frittata
• Olive Oil to liberally coat bottom of 9” oven safe frying pan • 1 medium bulb or 2 small bulbs Fennel: stems removed and cored and cubed ¼ in. • 1 medium Onion: peeled and cubed ¼ in. • 1 medium Potato (preferably Yukon Gold): peeled and cubed ¼ in. • 3 large cloves … Continue reading Vegetable Pancetta Frittata
Forest Hills CSA 