Garlic Roasted Radishes

Inspired by TheRealFoodRDs.com Makes 4 servings Ingredients 1 lb radishes, halved with ends trimmed 1T melted butter Salt and pepper to taste 3 cloves garlic, minced 1 tsp fresh parsley, finely chopped Instructions Preheat oven to 425°F. In a bowl, combine the...

Rice Stuffed Tomatoes

Inspired by Smitten Kitchen Ingredients: 2 to 3 tablespoons olive oil Coarse or Kosher salt 6 medium-to-large tomatoes Red pepper flakes, to taste 1 small onion, finely chopped 1 garlic clove, minced ½ cup Arborio or other short-grained, starchy rice Few tablespoons...

Crispy Baked Tomatoes

Or in Italian, “Pomodori Croccanti al Forno”. Serve warm or at room temperature as a delicious side dish. Inspired by Lidia’s Italy Makes 6 servings Ingredients 6 plum tomatoes 2 T olive oil 1 ½ tsp salt 1 c panko bread crumbs ½ c grated parmesan cheese ½...

A Showstopper of a Salad

The adorable little heads of lettuce in last week’s share immediately reminded me of this show-stopper of a salad, from Matt Jennings’ (formerly of Townsman) cookbook “Homegrown: Cooking from My New England Roots.”  It is...

Flank Steak with Green Goddess Sauce

Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...