This year we have a huge onion harvest. Here is a different and delicious way we have found to enjoy the abundance! Ingredients: 2 tablespoons butter 1 pound sweet onion, quartered and thinly sliced (about 3 1/2 cups) 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 cup shredded red or green cabbage 1/3 cup…
Category: Recipes
Roast Chicken with Fennel and Lemons
Beautiful and fragrant, fennel is a lovely addition to our herb garden before the bulbs grow large enough to harvest. The greens from fennel are an added bonus to the large bulbous stem. The leaves can be added to salads or used as a bed to steam fish in. Ingredients: 1 chicken (3 1/2 to…
Garden Pad Thai
A great way to use random vegetables leftover in the fridge. We love this meal as a quick lunch on a hot summer’s day! Ingredients: Wide rice noodles 1 med onion, chopped 1 clove garlic, minced 2 Tbls oil 0.5 lb pork loin, finely sliced 1 carrot, grated Chopped kale (or spinach) Vegetables of your…
Pea Humus
This humus celebrates summer! We have to thank a farm share member for giving us this recipe. We’ve enjoyed it with chips, salads and grilled meats. Uniquely flavored with summer ripe peas and fresh mint – we are sure it will soon be a favorite of yours as well! Ingredients: 2 Cups Peas 2 cloves…
Muffin Tin Strawberry Shortcake
An easy take on a summer classic! Ingredients: 1¼ cups white whole-wheat flour 1¼ cups all-purpose flour ½ cup sugar 2 teaspoons baking powder ¼ teaspoon salt 5 tablespoons cold unsalted butter 1 large egg 1 cup milk 1 teaspoon vanilla extract Directions: Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray….
Man Salad
Jeffrey was never a fan of salads until this… rightly named ‘Man Salad’ as it keeps this man happily full until the next meal. Ingredients: • Cooked grain (rice, quinoa, couscous…) • Cooked protein (chicken, steak, meatballs) • Roasted vegetables • Sautéed onions and mushrooms • Lettuce greens • Crushed tortilla chips • Cheese •…
Rhubarb Orange Refresher
Welcome Summer! A perfect way to cool off during the hot summer months! Ingredients: • 3 cups fresh rhubarb, cut crosswise in 1/2-inch slices, about 3/4 lb. • 4 cups cold water • 1 cup strawberries, frozen (or fresh) • 1 cup orange juice • 4 mint sprigs, for garnish Directions: 1. In large, stainless…
Korean Spinach Salad
This is a Knisely family favorite, and is a pretty loose recipe, but delicious all the same. Forgive me for not having a picture of the salad itself, but it disappeared too fast to get a picture of it the last time I made it! A picture of this week’s share will have to suffice….
Tomato-Beet Salad
Ingredients: • 1 pound scrubbed small beets • 2 pounds tomatoes, preferably heirloom • 1 pint cherry tomatoes • 1/4 cup crumbled feta • 1/4 cup fresh cilantro leaves • 1/4 cup extra-virgin olive oil • Salt and pepper Directions: 1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a…
Grilled Mexican Street Corn (Elotes)
Ingredients: • 1/4 cup (60ml) mayonnaise • 1/4 cup (60ml) sour cream or Mexican crema • 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving • 1/2 teaspoon ancho or guajillo chili powder, plus more for serving • 1 medium clove garlic, finely minced (about 1 teaspoon) • 1/4 cup finely…
Sweet and Sour Roasted Cabbage Wedges
Caramelizing cabbage under the broiler draws out its natural sugars and deepens the flavor of the glaze. Preheat the roasting pan to jump-start the browning process. Ingredients: 2 tablespoons olive oil 2 tablespoons cider vinegar 1 tablespoon brown sugar 1 teaspoon whole-grain Dijon mustard 1 teaspoon grated garlic 1/4 teaspoon salt 1/2 teaspoon freshly ground…
Mediterranean Green Beans
I’ve made this recipe twice in the last week, but it’s been eaten up before I can get a picture! It must be a hit. I have also tried it as a marinade for grilling vegetables (zucchini, green beans and eggplant), which has been nice. Ingredients: 1/3 cup chopped pitted kalamata olives 1 large shallot…
