• ¾ C Olive Oil • ¼ C Basalmic Vinegar • 2 tbsp fresh squeezed Lemon Juice • 2 tsp Whole Grain Dijon Mustard • 2 tsp Maple Syrup • S & P to taste (about 1 tsp salt, 10 grinds pepper) • 2 small or 1 large clove Garlic grated on a zester Combine … Continue reading Zesty Salad Dressing
Category: Recipe
Beans and Escarole
• 3 tablespoons olive oil, divided • 1 large head escarole • salt and pepper to taste • 1/4 teaspoon crushed red pepper flakes • 1 clove garlic, minced • 1 (16 ounce) cans cannellini beans, undrained • 3 sprigs fresh parsley, chopped 1. Heat 2 tablespoons olive oil in a large skillet over medium … Continue reading Beans and Escarole
Caesar Salad (raw egg free)
• 6 cloves garlic, peeled • 3/4 cup mayonnaise • 5 anchovy fillets, minced • 6 tablespoons grated Parmesan cheese, divided • 1 teaspoon Worcestershire sauce • 1 teaspoon Dijon mustard • 1 tablespoon lemon juice • salt to taste • ground black pepper to taste • 1/4 cup olive oil • 4 cups day-old … Continue reading Caesar Salad (raw egg free)
Warm Beet and Pancetta Salad
3 large Beets 6 Pieces of medium thick sliced Pancetta or Bacon (with good fat marbling) 1 Bunch Swiss Chard, thoroughly rinsed and cut into 1” strips ½ - 1 Cup frozen Peas (to taste) ¾ Cup Fetta (I like Greek) crumbled S & P to taste • In the smallest sauce pan you can … Continue reading Warm Beet and Pancetta Salad
Roasted Kohlrabi
4 kohlrabi bulbs, peeled 1 tablespoon olive oil 1 clove garlic, minced 1/3 cup grated Parmesan cheese *potatoes (optional suggestion) *carrots (optional suggestion) * cubed ham (optional suggestion) Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, … Continue reading Roasted Kohlrabi
Pasta With Mushroom Ragout And Spinach
• 1/2 ounce (about 1/2 cup) dried porcini mushrooms • 2 tablespoons extra virgin olive oil • 1/2 medium onion or 2 shallots, chopped • 2 garlic cloves, minced • 1 pound mixed regular and wild mushrooms or 1 pound regular white or cremini mushrooms, trimmed and cut in thick slices (or torn into smaller … Continue reading Pasta With Mushroom Ragout And Spinach
Asian Lettuce Wraps
• 16 Boston Bibb or butter lettuce leaves • 1 pound lean ground beef • 1 tablespoon cooking oil • 1 large onion, chopped • 2 cloves fresh garlic, minced • 1 tablespoon soy sauce • 1/4 cup hoisin sauce • 2 teaspoons minced pickled ginger • 1 tablespoon rice wine vinegar • Asian chile … Continue reading Asian Lettuce Wraps
Recipe for Roasted Swiss Chard
• 1 bunch rainbow chard - leaves and stems separated and chopped • 1 large onion, chopped • 1 tablespoon olive oil • salt and black pepper to taste • 2 tablespoons olive oil • 4 ounces feta cheese, broken into 1/2 inch pieces Preheat an oven to 350 degrees F (175 degrees C). … Continue reading Recipe for Roasted Swiss Chard
It’s Planting Time at Golden Earthworm Organic Farm: A Conversation with Maggie Wood
By Mary Deyns Brandão While things were fairly quiet, we sat down with Maggie Wood, of Golden Earthworm Organic Farm, to see how our farmers fared over the winter. February was relatively peaceful as they organized and prepared for the coming growing season. As for keeping warm over the seemingly endless winter, Maggie and … Continue reading It’s Planting Time at Golden Earthworm Organic Farm: A Conversation with Maggie Wood
Squash Central
Nothing says autumn like a rusty orange-colored thick broth. With the overabundance of squash, what else can one do but whip out the hand blender and make some deliciously hearty soup? Moreover, what better way to present a great recipe than by intermingling it with a ridiculous anecdote? My Butternut Squash Soup was really an … Continue reading Squash Central
Forest Hills CSA 