White Bean and Garlic Scape Dip
Makes 1 ½ cups
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and draine
Creamy Tahini Dressing
Mix equal parts...
Tahini and water
Add 1/2 as much cider vinegar or white rice vinegar
pinch of salt and a dash of tahini
Mix well and enjoy over your favorite salad greens!
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt
1. Shred sorrel.
2. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, while sti
Spring Oregano and Garlic Pesto
Delicious Spring garlic and oregano pesto! Blend together... 1/4 cup cheese ( Parmesan or similar) 2 tablespoons of pine nuts 2 Tablespoons of oil 3 bags spring oregano 2 spring garlic Pinch of salt and water to desired consistancy
Out of this wo
Cream of Asparagus Soup with roasted Garlic
A beautiful and delicious smooth, creamy, pale green soup to celebrate spring and Lake Breeze organics
2 pounds asparagus
4 medium white potaotes ( Kenebec are great!)
2 spring garlic
1 med sweet onion, finely chopped
Mario Batali, NYTimes - 5/5/13
Chop 6 ribs of rhubarb and place in a saucepan with 3 cups each sugar and water. Simmer for 20 minutes. Once cool, blend until smooth. In a pitcher filled with ice, pour 1 cup each of
Chocolate Mint Ice Tea
Boil 2 cups of water.
In a 2 quart jar place 6-8 sprigs of Chocolate mint.
Pour boiling water over mint and let steep for 5 min.
Remove mint branches and add cold water and agave to taste.
Chill and enjoy!
Speedy Hakurei Turnips & Greens
Tips for Hakurei Turnips Hakurei turnips are a small, delicately flavored Japanese variety that will win you over with their sweet crispness. • Hakurei turnips are delicious eaten raw and theres no need to peel them. • They are versatile enough t
Spinach and Feta Pie with an Oat Crust
Spinach and Feta Pie with an Oat Crust
Serves 4-8, depending on how large pieces you crave
For the crust: 1/2 cup (65 g) gluten-free oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3 cup (45 g) gr
Rosemary Roasted Radishes
Salted Rosemary Roasted Radishes
A crispy roasted radish side dish that will have you fooled into thinking they’re potatoes.
Sauteed Fresh Greens
1 lb fresh green (Spinach, turnip greens, kale, swiss chard)
1 tsp salt
1 hard cooked egg
1/3 cup minced green or red pepper
2 tsp fresh lemon juice
1/3 cup chopped onion
1/2 tsp sugar
2 strips of bacon
1/4 tsp black pepper
Wash greens thoro
This is a family favorite. Even people that don't like Rhubarb love these dumplings!
Sweet Potatoes with Maple Syrup
Slice Sweet potatoes into thin slices, and arrange in the bottom of a baking dish.
Dot with butter
Pour maple syrup over the sweet potatoes and bake at 400 degrees for 30 minutes or until the potatoes are done and the syrup has carmelized.
Balinese Green Beans in Coconut Milk
About l lb green beans
1 1/2 cup coconut, grilled, grated (or buy fresh frozen at Asian market or soak dried coconut in water
for 30 minutes (non-
Anything Goes Quiche
Quiche is a great way to use up whatever leftover veggies you have on hand. And it works at any meal - breakfast, lunch or dinner!
Beet Chocolate Cake
1 c. sugar
2 ounces unsweetened chocolate
1 c. flour
1/4 t. salt
1/8 c. oil
1 t. baking powder
1 1/2 c. shredded beets
1/2 t. baking soda
Heat oven to 325 degrees. Grease a 9-inch cake pan. Whisk
Trim off beet greens leaving ½ inch of stem. Scrub beets and place into boiling water. Boil until tender when pierced with a fork, checking every 15 minutes, adding water as needed to keep beets covered. After beets cool, slip off the skins an
Quick and Easy Fritatta-Serves 4 or One hungry Farm Hand, named Clay... : )
6 eggs, Chopped Parsley and Chives, Cheese
In a large bowl mix eggs and herbs and then place in an oven proof skillet. Cast Iron is my favorite. Turn on y
Braised Chicken with Green Garlic
Braised Chicken with Green Garlicfrom Weir Cooking in the City by Joanne Weir
1 large chicken (about 4 pounds)2 T butter2 T olive oilS and P1 cup water3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped1 1/4 cups white wine
Orange Sesame Kale Salad-
-approved by member-Dara Hekimian-Thank you.
Wash 1 bunch of kale and strip leaves off of stems. Dry and cut into bite-sized p