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Recipes
Fresh Basil Pesto
Prep: 30 min. Total: 30 min. Yields: 1 ¾ cups Ingredients: 1 cup walnuts (we actually prefer walnuts) or pine nuts 8 cups (4 ounces) lightly packed fresh basil leaves 2 garlic cloves, coarsely chopped 2/3 cup extra-vir
Chard Pesto
Chard Pesto3 cups swiss chard3/4 cup fresh basil2-3 cloves garlic1/2 cup olive oil1 cup feta cheese, crumbled1/2 cup walnutsIn a food processor or blender, miix together swiss chard, basil, garlic, olive oil, feta cheese and walnuts until wello blend
Cucumber and Fennel Chilled Summer Soup
A very refreshing soup to prepare in large batches so to have on hand for a few delighful summer meals. Very soothing light green color as well!
Fennel, Zucchini & Tomato Soup
Sauté 1 large chopped onion in 1/3 c.olive oil until it becomes soft. Add the 4 cloves minced garlic and continue sautéing for another minute. Add 4 c. thinly sliced fennel, 2 med. zucchinis diced, 6 peeled & chopped tomatoes, and 8 finely chopped
Creamy Herb Dressing
1 cup olive oil
1/2 cup milk
2 teas dijon mustard
1 tbsp honey
3 tbsp vinegar
1 tbsp fresh thyme, minced
1 tbsp fresh chives, minced
1 green onion, minced
1/4 cup fresh basil, minced
Place all ingredients in blender and process until s
Bruschetta
Chop, dice, or slice thinly tomatoes-red or yellow. Add minced onion (or chives), chopped roasted red peppers, and chopped fresh basil leaves. Toss with lemon juice, wine or balsamic vinegar. Salt to taste and allow to marinate 1 hour. Slice any
Summer Roasted Veggies
- from Simply in Season · 8-10 c. chopped fresh veggies (potatoes, eggplant, peppers, onions, summer squash, etc.) cut in small cubes if hard like potatoes and larger cube
Blooming orange gazpacho
Makes 4 servingsWe developed this recipe specifically for the tangy flavor of the Orange Blossom tomato (but any tomato will work fine-I'd try this with the Azoychka too) which produce an abundance all at one time--perfect for making a big meal witho
Bruschetta with Grilled Bread
This is a basic bruschetta recipe, but be creative and add or substract based on what you have in your kitchen. At the farm this was the first use of the early tomatoes out of the field. 1 loaf French Bread or other crusty bread (sliced) Grill slice
Cucumber salad with chile and roasted peanuts
This delicious blend of the cool cucumber and hot serrano will make your taste buds tingle!
Basil with Peanut Sauce
Peanut sauce:
Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, u
Basil Cubes (to preserve fresh basil)
Thought I'd let you know this hint for basil. It won't taste like fresh, but if you use it in cooked recipes (like spaghetti sauce), it works. Finely chop the fresh basil and put in blender. Add just enough olive oil (doesn't take much) to make a
Spinach, Orange & Macadamia Nut Salad
Salad: 3/4 cup coarsely chopped macadamia nuts4 blood oranges (if unavailable, you can use regular oranges)5 cups baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces1 cup cooked corn Dressing: 1/2 garlic clove
How to Make a Simple Curry "Anything"
In the course of cooking Indian food, I've found that many dishes have a great number of similarities. This is a distilled version of what they have in common.
Grilled Veggie Sandwiches
4 ciabatta rolls or other hearty rolls1 lemon2 Tbsp. olive oil1 Tbsp. balsamic vinegar3 small zucchini and/or yellow summer squash1 small red onion2 oz. feta cheese, crumbledFresh mint leaves (opti
Thai Chicken & Lemongrass Soup
Ingredients:
1.5lb boneless skinless chicken breast cut into cubes
1.5 cups white cooking wine
1 32oz container chicken broth
2 cups water
3 stalks lemongrass
1 medium white onion chopped
1 Lisbon lemon
4 sprigs dill chopp
Sweet Potato Leaves - Liberian Stew
Provided by Besie-Nyesuah Wesley, a Village Acres CSA member. Use either the leaves of the lighter sweet potatoes (the starchy less sweet kind) or the bright orange sweeter sweet potatoes. The lighter sweet potato leaves I think are darker
Sugar Snap Peas Sauteed with Lemon Balm and Cilantro Essence, served along side Roasted Chicken and
Sugar Snap Peas Sauteed with Lemon Balm and Cilantro Essence, served along side Roasted Chicken and Raw Gruyere
serves 4
1 lb of sugar snap peas
Chopped Cilantro and Lemon Balm, using as much as you would like or not like, and saving some larger u
Smoky Chicken & Sausage Jambalaya
In a heavy cast iron skillet...
2 chicken breast
1/2 lb (Cochon’s Butcher) Andouille
1 bunch green onion chopped
1 purple onion chopped
3 stalks celery chopped
5 cloves garlic minced
3 dashes Tabasco
2
Lemon & Garlic Roasted Chicken with Fava Beans, Radishes, and Pecorino
This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. Modified for your Buyers’ Club box.
Ingredients:
* 2 (3- to 4-pound) roasting chickens, necks and giblets removed and discard
Honeyhill Farm Roast Chicken
Ingredients:1 - Honeyhill Real Chicken; fully thawed1 - Lemon or Orange, quartered1 - Bunch of fresh Rosemary or Sage2 - Cloves of Honeyhill Garlic 2 - Tablespoons Olive Oil
Directions:Wash the chicken thoroughly under cold running water and pat dry
Curried Peach Chicken Salad
1 1/2 – 2 c cooked chicken, pulled into bite-size pieces 1 large or 2 small ripe peaches or nectarines, peeled and chopped 1 long sweet pepper, julienned2 t. fresh thyme or marjoram or basil ¼ c. plain yogurt or mayo 1 t. curry powder 1
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