Recipes and information about our produce and CSA items will be listed on this page in alphabetical order. Weekly updates are made following our Blog posts. Enjoy!
Balsamic, Honey Roasted Cabbage Steaks
Prep time: 5 minutes
Cook time: 25 – 30mins
Ingredient list for the roasted cabbage steaks:
1. Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.
2. In a bowl, combine olive oil, balsamic vinegar and honey.
3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.
4. Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.
Cook time: 40 Min Prep time: 20 Min Serves: 8
2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbage
salt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese
1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes. (When we make this we add some extra seasonings and some shredded carrots!!!)
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.
Cauliflower Pizza Crust
Total: 50 min
Active: 20 min
Yield: 1 pizza crust
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
Add desired toppings and bake an additional 10 minutes.
How to cut a whole chicken:
Follow this link to learn how to cut a whole chicken into pieces: http://www.marthastewart.com/973692/how-cut-whole-chicken
Herb roasted whole chicken
Cucumber Onion Salad Recipe
Cucumber Onion Salad is a classic Southern side dish. Get this family-favorite Cucumber Onion Salad recipe that is perfect for so many occasions and just for snacking.
Author: Robyn Stone | Add a Pinch https://addapinch.com/cucumber-onion-salad-recipe/
6 medium tomatoes
2 medium green peppers
2 large cucumbers
2 medium red onions
1-1/4 cups water
3/4 cup cider vinegar
4-1/2 teaspoons sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery salt
1/2 teaspoon salt
1/8 teaspoon pepper
Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl.
In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 16 serving
Farm Fresh Frittata
Featuring Eggs, Kale, Tomato, & Onion
Frittatas are a wonderful versatile food that feeds the whole family for cheap. When you make it out of farm fresh ingredients, now the dish is out of this world delicious. Farm fresh eggs are packed with flavor and nutrients compared to conventional eggs, this is especially true in spring. This was one of our favorites recipes from Chef Dylan last year so we insist on sharing it again!
Compared to conventional store eggs, pastured, free range eggs have:
•1/3 less cholesterol
•1/4 less saturated fat
•2/3 more vitamin A
•Two times more omega-3 fatty acids
•Three times more vitamin E
•Seven times more beta carotene – converts to vitamin A
•most recently noted, 4-6 times more vitamin D
When making a frittata, keep in mind key tips. First, don’t wing your egg to dairy ratio. 1/2 cup dairy to a dozen eggs, or 1/4 cup for every six eggs. When using dairy, use full fat for best flavor. This creates a creamy egg custard. A good alternative to keep health in mind is cultured yogurts in place of milk or cream. A final tip is to avoid wet ingredients. These will water down your custard and prevent it from firming up.
1 dozen eggs
1/2 cup whole milk
2 ounces cheese, grated - Parmesan or white cheddar work well
2 Tbs salt
1 T butter
1/2 chopped kale
1 tomato, diced, seeds removed
2 stalks green onion, sliced thin
1 red onion, sliced thin
Heat oven to 350
Heat a cast iron skillet over medium heat, season well with butter or oil. Add the sliced red onion and a pinch of salt, slowly cooking until caramelized and all moisture is removed. Let this pan cool and set aside. Meanwhile prepare all vegetables and additional ingredients. The greatness in a frittata is that you can be creative, using leftovers or previously cooked ingredients. Beat your eggs with the dairy and season well with salt and pepper. Add the eggs to the pan with the onions, followed by all other ingredients, gently spreading them around evenly. Place the entire pan in the oven and bake until the eggs are set, 20-30 minutes, being careful the eggs do not overcook. Remove from the pan when frittata has slightly cooled. Slice and serve.
Featuring Eggplant & Eggs
Prep: 15 mins, Cook: 40 mins, Servings 4
large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1⁄2 cups seasoned dry bread crumbs
1⁄4 cup olive oil
3 cups spaghetti sauce
1 cup shredded mozzarella cheese
1⁄3 cup grated parmesan cheese
Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden.
Drain on absorbent paper.
Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
Bake 20-25 minutes or until mixture is bubbly
Hardneck garlic plants produce flower stalks known as garlic scapes. They are surprisingly tasty and versatile to use in the kitchen!Garlic scapes start off growing somewhat straight and then start to curl into circles. We harvest the scapes so that the garlic bulb can become plump and strong, in order to use this interesting growth of the plant! Garlic scapes are both edible and delicious.
Do All Garlic Varieties Form Scapes?
All garlic varieties produce a stem, but it's the Hardneck Rocombole Garlic that send out the curling scapes tips on the stem. There are many types of Rocombole and the flavor of the scapes can vary considerably from variety to variety, just as with garlic bulbs.
When do we Harvest Garlic Scapes?
When the scapes are just starting to poke up above the leaves, they are tender enough to eat fresh. Garlic scapes get tougher the longer they grow. Although they twist and turn and look wonderfully exotic as they grow, they become hotter and more fibrous, requiring some gentle cooking before eating. We cut smaller thinner scapes for the CSA shares last week, their flavor was similar to a green onion. This week they have grown larger so they will pack a bigger bite!
How to Use Garlic Scapes
Young scapes are tender and can be used fresh. Trying chopping them for a salad or as a topping, as you would scallions! Mature scapes should be sautéed or cooked lightly, try adding them to stir-fry, eggs, and pasta!
Cinnamon Basil Information
Storage: Cinnamon Basil is delicate and should be used immediately for best taste, you can refrigerate it for one week. Freeze: Rub the leaves with olive oil and place in an ice cube tray or plastic bag, use within one year.
Dry basil by hanging bunches of it upside down in a well-ventilated place for about a week. Once it is dried, remove the leaves and store them whole or crumbled in an airtight container for up to one year.
Add chopped fresh cinnamon basil to fruit dishes or pumpkin deserts.When baking pumpkin pie, CB is a good alternative to ground, dried cinnamon. Steep cinnamon basil leaves in water and sugar, bring to a boil to infuse and use this simple syrup to flavor whipped creams or dessert. Blend Cinnamon basil leaves with heavy cream and beat until desired whipped cream consistency, then top desserts or pie.
Not sure what to use an herb with? It never hurts to spice up your butter with the extra herbs you have on hand! Keep herb butter in the fridge so when the time is right you’re ready to slather some on your fish, poultry, veggies, and toasty bread!
Makes about 1/2 cup (equivalent of 1 stick)
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup finely chopped mixed herbs (such as cinnamon basil, chives, oregano, thyme, sage, parsley, dill, marjoram or rosemary)
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1 squeeze fresh lemon
1 garlic clove or a few garlic scapes chopped (optional depending on the desired butter flavor)
In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic. Chill in refrigerator until firm, at least an hour.Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.
Lemon-Sage Chicken Cutlets
Yield: 4 servings
2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter
Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound to tenderize. Season with salt and pepper.
Pour some flour into a shallow dish. Lightly beat the eggs with the lemon juice in another shallow dish. Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate. Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted. Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
Pork, Sage and Apple Burgers
Featuring Sage & Onion
Familiar is good. A good, juicy burger with melted cheese on a soft bun, maybe some fries on the side. But different is good too. And this pork, sage and apple burger fits that bill perfectly. Juicy pork kept moist with tart green apples and tangy onions – a brilliant combination that will make a difference in a weeknight meal, or impress your friends with an exciting burger twist. And kids will love these too. Photo shows this burger paired with sweet potato fries!
2 pounds lean ground pork
1 medium Granny Smith apple
1 medium red onion
6 Tablespoons plain breadcrumbs
1 large bunch fresh sage
Salt and pepper
Put the pork into a large bowl – it is easier to work with if it is not too cold from the fridge. Grate the apple and the onion together (this can be done in the food processor). Add to the pork in the bowl. Add the breadcrumbs to the mixture and work together with clean hands until everything is well blended.
Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, continue working until completely mixed.
Divide the mixture into eight equal portions and form into patties. Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.
To cook, brown on both sides in a skillet. Transfer to a 375-degree oven and cook until done, about 20 minutes.
Makes 8 burgers.
Summer Salsa + Cinnamon Chips
Featuring Cinnamon Basil
Here is a fun dish for the upcoming holiday since the 4th of July is right around the corner. This year try a new salsa recipe that people of all ages will enjoy! Also, for more fruit variety, you can add any of your favorites: raspberries, blueberries, and chopped peaches will add more flavor and fun colors to the salsa mix!
Preheat oven to 350 F. Mix together cinnamon and sugar and set aside. Spray a baking sheet with nonstick spray and set aside.
Cut tortillas into triangles (you can stack them and cut them all at once!). Lay tortillas on baking sheet and lightly spray with olive oil.Sprinkle cinnamon sugar mix over the chips, flip, and repeat.
Bake for 10-12 minutes or until crispy
Combine lemon juice, olive oil, salt, pepper, and cinnamon basil.
Add strawberries and mix until fully incorporated. Drizzle with balsamic reduction (optional).
Serve with the cinnamon chips and enjoy!
Honey Mustard Chicken
Featuring Honey Mustard & Chicken
Makes 4 servings, Bake for 6 hours
½ cup C & Czzz Bzzz Honey Mustard
¼ cup apple cider vinegar
3 tbsp C & Czzz Bzzz Honey
⅓ cup BBQ Sauce
3 tbsp Sriracha Sauce
½ cup chicken broth
1 - 1.5 lbs chicken breast
Mix together all ingredients in a small bowl. Then place chicken breasts on the bottom of a slow cooker, pour sauce over the chicken. Cook on low for 6 hours, or until chicken is easily shredded.
Serve on a whole wheat bun, tortilla wrap, on top of salad greens, or with rice and vegetables!
Pull chip size pieces from the kale rib, place on parchment paper, and brush lightly with olive oil. Sprinkle with sea salt, but do sparingly as when the kale shrinks up it can be too salty. Bake at 350 degrees for 12-15 minutes. Watch the edges as they can burn quickly. Some have even turned them over half way thru baking time. You can experiment with different spices, this week we recommend trying out the garlic scapes onto some kale chips!
Kohlrabi & Apple Slaw
Featuring Kohlrabi, Onion, & Chives
Prep time: 15 mins, Total time: 15 mins, Serves: 2-4, depending on how many Kohlrabi’s you have on hand.
•1-2 small Kohlrabi, peeled and julienned
•1 large Apple (I used Honeycrisp--you want a variety
that's nice and crisp), julienned
•¼ large Red Onion, very thinly sliced
•3 Tbsp. chopped Chives
•Shaved Flavorful Hard Cheese (Manchego or
Parmigiano would work too).
For the Vinaigrette:
•1 Tbsp. C & Czzz Bzzz’s Honey Mustard
•1 Tbsp. C & Czzz Bzzz’s Honey
•2 Tbsp. Apple Cider Vinegar
•4 Tbsp. Extra Virgin Olive Oil
1. Combine the kohlrabi, apple, red onion, and chives in a large bowl. Lightly season with salt and black pepper.
2. In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified. Then season with ¼ teaspoon salt and black pepper.
3. Toss the slaw with the vinaigrette. Using a vegetable peeler or cheese plane, shave the cheese over the slaw and serve.
What is Kohlrabi?
Kohlrabi is a member of the cabbage family, and as such, comes with this family's signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.
5 Easy Steps to Prepare Kohlrabi
Kohlrabi can be eaten either raw or cooked. When served raw, it has a super-crisp texture and a mild peppery bite. It's a little like a sweet radish, and you can add olive oil and sprinkle with salt. When cooking it in the oven, the kohlrabi turns sweet and a bit caramelized, making a great side dish for steak, grilled fish, or almost any main course dinner. The kohlrabi is ready to eat when it is tender, and then you can add salt, olive oil and lemon juice.
Storage tips for lettuce/leafy greens:
https://wholenewmom.com/kitchen-tips/store-leafy-greens-best-way-to-store-leafy-greens/ Wash. Store. Salvage. Freeze.
http://7dayvegan.com/greens/ LEAFY GREENS 101: HOW TO PREPARE, STORE, AND COOK WITH LEAFY GREENS
Jambalaya with Okra, Peppers, & Sausage
4 sausages, chopped
One large onion, chopped
1 large bell pepper, chopped
4 celery sticks, chopped
5 okra, chopped
2 garlic cloves, minced
2 tsp each of parsley, basil, oregano
2 cans fire roasted tomatoes, or 2-3 fresh tomatoes
3 cups vegetable broth
3 cups cooked rice
Salt and pepper to taste
Chop sausages while preheating your dutch oven over medium heat.Spray the bottom of the pan or pour in some olive oil. Add your sausages and stir frequently until browned. Add in onion, pepper, celery, and okra. Cook until vegetables are starting to soften (around 10 minutes). Add in seasonings and garlic. Stir to coat. Allow it to cook for 1 minute. Next, add in tomatoes and vegetable broth. Add salt and pepper to your liking. Bring to a boil, then lower heat. Allow it to simmer for 20 minutes. Add in rice and allow it to cook for 10 more minutes so the rice absorbs the flavor. Serve with your favorite hot sauce or garden salsa!
Pak Choi Information
Pak Choi, also known as Bok Choy or Chinese cabbage is a leafy green from the cabbage family. Pak Choi is a traditional Asian ingredient, so is often served with oriental flavors such as soy sauce or lemongrass. The leaves are dark green and the stalks are rigid and white. The stems should be firm to the touch with no limp leaves. To prepare, cut a thick slice from the root to separate the leaves. Rinse and drain. Keep in the fridge for up to a week.
Sweet Chili Chicken, Pak Choi & Rice
Featuring Chicken, Pak Choi, & Garlic
Easy 30 minutes, plus 1 hour marinating time
This recipe from Shaun Rankin really elevates the humble chicken breast. It is worth marinating the chicken for an hour, as recommended, or over night if you have the time. This sweet chili chicken breast recipe makes a large dish for two or a light lunch for four.
To prepare the chicken breasts, slice them into strips and place in a mixing bowl (2 skinless chicken breasts).
Add all ingredients to the bowl
1/2 tsp fresh ginger, peeled and finely grated
1 tbsp of sweet chili sauce
3 garlic cloves, peeled and finely grated
1 lemon for zest
zest of 1 lime
1 tbsp of coriander
1 pinch of salt
1 pinch of pepper
2 tbsp of olive oil
Mix well to cover the chicken and leave to marinate for 1 hour. (Please note to make your own favorite rice to add to this dish). Once ready to cook, place a wok or frying pan over a high heat. Add the chicken strips gradually, without stirring - they need to be left still to caramelize on the outside. Once caramelized and golden, turn over the strips and cook to reach the same color on the other side, ensuring they are cooked through.
Pick 6 Pak Choi leaves from the head and add to the chicken. Stir well to wilt and coat the leaves in pan juices.
Divide the chicken and Pak Choi between plates, spoon over the pan juices and garnish with the salad leaves. Serve immediately over rice.
Radish & Tops
Don’t Toss Those Radish Greens
1 ½ cup brown sugar
2/3 cup oil
1 large egg
1 cup sour milk (add 1 tbsp. vinegar to milk to make sour, let it sit for 5 minutes and allow it to curdle)
2 ¾ cup flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 cups diced rhubarb
Glaze: ½ cup sugar, 2 tsp. butter, 1 tsp. cinnamon
Mix ingredients in order. Pour into 2-greased loaf pans and bake 350 degrees for 45 minutes. Brush the Glaze on after baking and allow the bread to cool before serving! Enjoy our families favorite bread!!
Spaghetti Squash with Veggies
Featuring Tomato, Onion, Garlic, and Basil
1 spaghetti squash, halved lengthwise and seeded (see tips below)
2 TBS. vegetable oil
1 onion, chopped
1 clove of garlic, minced
1½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 TBS sliced black olives
2 TBS chopped fresh basil (if available)
1. Preheat over to 350 degrees F, lightly grease a baking sheet.
2. Place spaghetti squash with sides down on the prepared baking sheet, and bake for 30 minutes in the preheated over, or until a sharp knife can be easily inserted.
3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic, cook and stir until fragrant, 2-3 minutes. Stir in tomatoes and cook until they are warmed through out.
4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Cooking Spaghetti Squash, tips & recipe
1 Spaghetti Squash
2 TBS. Olive oil
2 tsp Garlic powder
salt & pepper to taste
Finely chopped parsley
1. Pre-heat your oven to 375F.2.
2. Use a sharp knife to cut down the middle
of the squash, length-wise. Don’t be surprised
at how hard raw squash is.
3. Then scoop out the seeds using a spoon.
4. Place the squash, cut-side down on a foil
lined baking sheet and pop it into the oven for
an hour to roast.
5. After 1 hour, take the squash out of the
oven and let it cool for about 30 minutes.
6. Once it cools comes the fun part. As you can
see already the spaghetti squash has a natural
tendency to form stands. With the help of a
fork, pull the strands away from the sides of
the squash. Once you’ve loosened up all the sides
you can just scoop up all the strands by pulling from under it.
7. Drizzle some olive oil, salt, pepper and garlic powder.
8. Then toss in some Parmesan cheese and finely chopped parsley.
Swiss Chard, Pak Choi Sautéed Side Dish
Featuring Swiss Chard, Pak Choi, Onion, Radishes, & Garlic
You can also throw in onion, radishes, and garlic to harvest more flavors from this week’s fresh produce!
1 bunch Swiss Chard (chop stems and leaves into 1-2 in. pieces but keep stems and leaves separated, this will aid the cooking time later)
1 bunch of Pak Choi (chop stems and leaves and keep separated as you did the Swiss Chard)
1/2 of an Onion sliced thin (optional)
3-4 Radishes sliced thin (optional)
1 Clove of Garlic (minced) or 2 garlic scapes (chopped)
Heat olive oil on medium, add garlic and sauté until lightly roasted (2-3 minutes), do not brown or it may taste bitter. Add sliced onion, radishes, and stems of the Swiss Chard and Pak Choi, sauté for 3-5 minutes until it becomes translucent and soft. By allowing the stems of Pak Choi and Swiss Chard to sauté before the leaves will aid in softening the stems to be equivalent to the leaves. Add the leaves and sauté until they reach your desired softness, anywhere from 3-5 minutes. This is a very quick dish to cook so you may not even want to cover the dish with a lid while you are sautéing it! You can add salt (if desired) during the last minute or so of sautéing.
TOTAL: 70 minutes
By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!