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Grape Juice
Easy way to make Grape Juice
Products (Table Grapes)

Quahog Chowder with Cod Fish
chowder

Sauteed Green Chard
1 bunch green chard 1 tablespoons olive oil 1 tablespoons unsalted butter 1 medium onions, halved lengthwise and thinly sliced 1 tablespoon finely chopped green garlic or garlic cloves    

Spagetti Squash with Sauteed Vegetables
SPAGHETTI SQUASH WITH SAUTEED VEGETABLES   To prepare spaghetti squash:  cut half lengthwise, scoop out seeds and place cut side down in pan with shallow water.  Bake at 350 degrees until tender, about an hour.   Wh

Kale with Raspberry Vinagrette
KALE WITH RASPBERRY VINAGRETTE   Use either sautéed or raw                             &

Creamy Tomato Soup
  6 Tbls. Unsalted butter        2 small onions, chopped fine4 cloves garlic,minced            ½ cup dry white wine1 tsp. Coarse salt   &n

Apple Sauce
Wash apples. Quarter and remove seeds and stems. Place into stainless sauce pan with small amount of water. Place onto heat and watch until starting to bubble. Stir occasionally and be sure to add water (small amount at a time) so the apples do not s

Boiled Edamame
First, prepare your water. For about 1 pound of edamame add 1 teaspoon to 1/2 tablespoon of sea salt or table salt. Add the salt to a large pot, 3/4 of the way filled with water. Bring your pot of water to a rolling boil. When the water is boiling, a

Filled Chard Wraps
FILLED CHARD WRAPS   To prepare chard, cut off stems and boil or steam in water until just tender, set aside.   Ingredients: 1 lb. hamburg               &

Roasted Jerusalem Artichokes
ROASTED JERUSALEM ARTICHOKES Slice Jerusalem artichokes, drizzle with olive oil, garlic salt and pepper.  Roast at 375 degrees for about 45 minutes or until tender.

Creamy Jerusalem Artichoke Soup
CREAMY JERUSALEM ARTICHOKE SOUP 1/4 cup butter2 onions, minced1 pound Jerusalem artichokes, roughly chopped2 potatoes, peeled and cubed1 tablespoon brandy1 tablespoon all-purpose flour3 cups chicken broth3/4 cup heavy whipping creamsalt and

Spiced Winter Squash with Fennel
Spiced Winter Squash with FennelFrom Bon Appetit1 ½ lb butternut squash, peeled, cut into ¾” wide wedges1 fennel bulb, cut into 1” wide wedges1 large onion, cut into ½ inch wedges3 Tbsp. Olive oil1 tsp ground cumin1 t

Chocolate Mint Pesto
1/2 cup Chocolate mint leaves drizzle Hazelnut oil 1/2 cup walnuts/pecans or hazelnuts 1/2 cup honey In a blender, or food processor, add mint leaves, nuts and oil, process until a paste.  Add honey until it forms a sauce consistency. Serve

Spicy Peas and Rice
1 cup shelled English peas {or use sugar snaps or snow peas.}3/4 c. chopped onion6 Tbl. Butter or other oil1 Tbl. Minced garlic10 whole cardamom seed10 whole allspice berries10 whole cloves2 inch cinnamon stick3 c. rice6 c. water or broth {hot}1/2 c.

Goat Cheese Leek Tart
1 bunch leeks, white and pale green parts only (about 2 cups)1 tablespoon olive oilcoarse salt and ground pepper6 ounces soft goat cheese, room temperature2 ounces cream cheese, room temperature2 tablespoons milk3 large egg yolks1 teaspoon chopped fr

Cherry Cobbler
½ cup milk                                       

Marinated Aspragus
1 lb. fresh asparagus3 Tblsp. vinegar (cider vinegar) 1 lb. fresh asparagus                            &n

Raspberry Sauce
Toss 1/2 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 on ice cre

Pumpkin Pie
2 cups pumpkin                                    ¼ tsp. ginger4 eggs&nbs

Blackberry Crumb Bars
6 Tblsp. unsalted butter melted + ½ cup room temp. + for pan                          ½ teaspoon baki

Jewish Apple Cake
3 cups flour                                       &nbs

Garlic Scape Pesto
Garlic Scape Pesto                                30 scapes (remove bulb part)      &

Southern Greens
from Weight Watchers recommended by Ann Horgas (csa member) Ingredients Instructions Cook bacon in a large pot over medium heat, stirring occasionally, until it begins to sizzle and release some of its fat, about 1 minute. Add onions to pot;

roasted sweet potato wedges
from weight watchers recommended by Ann Horgas   Ingredients Instructions Preheat oven to 425ºF. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemar

quinoa stuffed peppers
from taste of home recommended by Ann Horgas (csa member) 6 Servings Prep: 35 min. Bake: 20 min. Ingredients 1 can (14-1/2 ounces) vegetable broth 1/4 cup water 1 bay leaf 1 cup quinoa, rinsed 2 4 medium carrots, finely chopped 2 mediu

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