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Recipes
Celery Root and Apple Puree
(obtained on-line from The Splendid Table)Part of Sally Schneider's Easy Menus for Holiday EntertainingDecember 15, 2001Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.Serves 4Cooking watery or fibro
Roasted Pear and Parsnip Soup
{this recipe was found at www.eatwell.com by one of our CSA members. Her suggestions for preparing it are at the bottom.Makes 6 servings, generous 1 cup eachIngredients 2 pounds parsnips, peeled and woody core removed (see Tip)2 pears, peeled and cut
Catalan Sauted Polenta & Butter Beans
{This recipe was found at www.eatwell.com by one of our CSA members. Her suggestions on this recipe are at the bottom}Makes 4 servings, 1 1/2 cups each Ingredients 4 teaspoons extra-virgin olive oil, divided1 16-ounce tube prepared plain polenta, cut
Herb Fritata
Thin Herb FritatasAdapted from Nourishing TraditionsBy Sally FallonMakes 63 eggs1 tbsp chives1 tbsp basil1 tbsp parsley2 tbsp fresh parmesan cheese2 tbsp crème fraichesalt and pepper to taste2 tbsp olive oilMix all ingredients except olive oil
Aioli Sauce/Mayonnaise
Aioli Sauce Garlic MayonnaiseYield: 1 Cup 5 Garlic cloves 1 Egg, at room temperature 1 c Safflower oil, at room temp. 1 tbsp. Lemon juice Crush the garlic in a food blender. Add the egg, and blend for 15 seconds. Very slowly add the oil through the t
Marjoram Corn Bread
Marjoram Corn BreadFrom The Herbfarm & adapted by StarChefs1 cup flour1 ½ tsp baking powder1/4 tsp baking soda1 tsp salt¾ cup stone ground cornmeal1 tbsp sugar, honey, agave or other sweetener1 cup buttermilk2 large eggs2 tbsp fresh
Lentil Vegetable Soup
Lentil Vegetable Soupadapted from epicurean.com1-2 stalks celery3 carrots1 large onion3 red potatoes1 ½ - 2 cups green lentils3-4 cloves garlic3 bay leaves1 tbsp olive oil1 tsp of each dried herb: rosemary, sage, oregano, basil, marjoram, thym
Ratatouille Salad
1 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds 1 zucchini, quartered lengthwise 1 red bell pepper, cut lengthwise into 6 strips 1 medium onion, cut into 1/2 inch thick rounds 3 tablespoons garlic-flavored olive oil&nb
Italian Eggplant Ragout
2 medium eggplants2 Tbs salt2 Tbs Olive oil1 large onion, chopped (2 cups)2 cloves garlic, minced (2tsp)1 15-oz can diced tomatoes, drainedOR&nbs
Green Herb Frittata
Green Herb Frittatafrom Sacramento Natural Foods Co-opServes 6 to 8¾ lb. mixed leafy greens, spinach, chard or kale (3 cups chopped)2-3 T. olive oil2 cloves garlic, chopped½ t. salt1-2 t. wine vinegar10 eggsFresh ground pepper to taste1
Arugula Pesto
2 c. Arugula, Parsley & Greens (in quantities to taste) ½ c. nuts 2-4 cloves garlic ½ c. shredded hard cheese ½ t. salt ½ c. oil Process in food processor until smooth
Summer Pasta with Uncooked Tomato Sauce
4 cloves garlic, peeled and minced 12 ounces almost any shape pasta 2 pounds tomatoes, seeded and chopped 3 tablespoons balsamic vinegar 2 teaspoons olive oil 2 teaspoons firmly packed brown sugar ½ teaspoon salt ¼ teas
Ravioli with roasted squash and sage brown butter
RAVIOLI WITH ROASTED SQUASH AND SAGE BROWN BUTTERFrom Mom Cantelmo's Kitchen 1 ½ lb butternut squash, peeled and cut into ½ inch dice1 tbsp Olive oil30 frozen jumbo cheese ravioli (about 2 ½ lb)½ cup (1 stick)
Vegetable Frittata
Vegetable FrittataFrom Nourishing Traditions, Sally Fallon
1 cup broccoli flowerets, steamed tender, broken into small pieces1 red pepper, seeded and cut into julienne strips1 medium onion, finely chopped2 tbsp butter2 tbsp olive oil6 eggs1/3 cup cr
FarmShare Harvest Pesto
For the best pesto, we turn to the Italians. This FarmShare favorite is adapted from The Fine Art of Italian Cooking by Giuliano Bugialli. 2-3 tbsp pignoli (pine nuts)1 1/2 cups fresh basil2 large cloves garlic, peeled4 oz freshly grated Parmigi
Robust Beet Salad
8 servingsThis recipe keeps very well in the refrigerator.Ingredients:3 lbs. beets1/4 cup brown sugar1/4 cup rice or cider vinegar1/4 cup water1 tsp. wasabi powder (Japanese horseradish)1 tsp. dry mustard powder1 Tbs extra-virgin olive oil1 large oni
Raspberry Sauce
Toss ½ pint red raspberries with 2 tablespoons sugar. Let sit 5 minutes. Pass through sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids. Use immediately or refrigerate. Sauce can be used as a
Creamy Tomato Soup
6 Tbls. unsalted butter 2 small onions, chopped fine4 cloves garlic, minced ½ cup dry white wine1 tsp. coarse salt &nb
Fennel and Potato Bake
Preheat oven to 400°. Lightly butter an 8-inch square baking dish.Trim 2 medium fennel bulbs (8 ounces each); halve, and core. Slice bulbs and 1 ½ pounds peeled russet potatoes very thin (1/8 inch thick). Add potatoes to prepare
Grilled Peach Melba
Two large, ripe peaches, halved (leave skins on)Two tablespoons unsalted butter, meltedTwo tablespoons light brown sugar Heat grill to medium. Halve and pit the ripe peaches; prick skins with a fork; in a bowl stir together the butter and sugar
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