Lentil soup with Italian sausage and escarole
1 2/3 cups lentils (11 ounces), rinsed well
5 cups water
3 1/2 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
4 garlic cloves, finely chopped, divided
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sa
Red Fern Farm Baked Lamb Meatballs
Not sure how to use up your ground lamb? This recipe has it all: lamb, herbs, cheese, and a little cayenne to give it a kick. Served on both days of the 2010 CFSA Farm Tour.
Spicy White Turnips
This recipe was shared from member Kris Hamon. She notes that this dish is still tasty even when greens and/or tomatoes are omitted.
Red Fern Farm House Dip
Served on both days of the 2010 CFSA Farm Tour, this creamy herb dip is great on crackers, as a spread for bagels or sandwiches, or as an accent for meat dishes.
Eggy Rice with Swiss Chard and Peas
I don't know how I lived the first 25 years of my life without eggy rice! This version is great for early summer produce like peas and greens.
Garlic Scape Pesto
A favorite among FarmShare subscribers, our Garlic Scape Pesto makes a delicious dip or spread for crackers. Itís also excellent mixed into pasta.
Served on Saturday, June 4th during the 2010 CFSA Farm Tour, these homemade crackers are better than anything you'll find in the store and easy to make!
Slow-Roasted Lamb Shoulder with Red Wine Vinegar Jus
Served on both days of the 2010 CFSA Farm Tour, this slow-cooked lamb dish practically melts in your mouth. Great for a weekend when you can set it up and let it roast in the oven while you take care of other things!
GERMAN GRILLED HADDOCK
1/4 pounds haddock
Salt and pepper
Juice of 1 lemon
1 teaspoon paprika
1 tablespoon butter
1 tablespoon cornstarch
6 tablespoons grated cheese
Clean fish and cut in thick slices.
Season well with salt and pepper.
Sprinkle with l
GRILLED LEMON PEPPER HADDOCK
1/2 c. milk1 c. bread crumbsLemon juiceLemon pepper seasoning salt1 tbsp. butter1 lb. haddock fillet
Dip fillet in milk, then bread crumbs. Place on sheet of aluminum foil (enough to make a tent around fillet). Sprinkle with fresh lemon juic
GOLDEN GRILLED HAKE
4 Hake fillets or steaks, about 2 cm (3/4 inch)
thick margarine or butter for greasing
4 small tomatoes, halved
2 tbsp. (1 oz) 25 g butter or margarine
4 oz (50 g) Cheddar or Gruyere cheese, finely grated
2 tbsp. cream (opti
BROILED LEMON THYME POLLOCK
4 (6-to 7-ounces) pieces pollock fillet
1/2 cup mayonnaise
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
1 1/2 teaspoons anchovy paste
2 teaspoons chopped thyme
Hearty Tuscan Bean Stew
If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.
BAKED HADDOCK FILLETS
1/3 cup butter or margarine
1 med onion chopped fine
1 1/4 lbs fresh haddock fillets
3/4 cup milk
about 7 crushed crackers
salt & pepper to taste
Melt the butter or margarine in a 1 1/2 quart casserole dish and let simmer 5 minutes. Cut
1 1/2 lbs fish (Cod, haddock or whatever you would like to use)
4 med to large potatoes
2 small onions
1/4 cup butter or margarine
a little oil or bacon fat for frying
Put the fish in a pot with cold water, cover well and bring to a boil. Dr
FRIED FISH CHEEKS
1 lb fresh cod cheeks (May use any fish cheeks you like)
1 egg (beaten)
1 cup rolled cornflakes
salt & pepper to taste
Dip the cod cheeks into beaten egg, season with salt & pepper. roll in the crushed cornflakes and cook in a hot gre