by Weronika Zawora | Sep 12, 2021 | Recipes
Recipe found on rachaelhartleynutrition.com Makes about 8 servings Ingredients 1 head garlic1/4 cup extra virgin olive oil plus 2 Tbsp and 1 tsp1 yellow onion, peeled and chopped2 celery stalks, chopped2 medium carrots, chopped10 oz cremini mushrooms, quartered2 large...
by Christine Taylor Garner | Oct 28, 2018 | Recipes
This is my favorite way to eat butternut squash—roasting the squash with onions or shallots til they are beautifully caramelized, then pureeing with stock. It’s simple, warm, delicious, and filling. Freezable too! Serves: 4 Ingredients 2 Tbl olive oil...
by Elana Varon | Nov 13, 2017 | Recipes
Sharer Alice Kathryn Richardson contributed this recipe, which uses some of our winter share vegetables. Makes five side dish servings. Ingredients 5 medium potatoes 5 medium purple-top turnips 2 handfuls of fresh sage 3 cloves of garlic 3 tbsp butter...
by sarayas | Sep 4, 2017 | Recipes
adapted from The Tomato Cookbook iNGREDIENTS 1 Prepared Pie Crust 1 LB Tomatoes peeled and sliced 8 oz Zucchini sliced and blanched 2 large eggs 2/3 cup light cream 1 TBL chopped parsley 1 Tsp Chives snipped 1 Tsp Sage chopped salt and pepper Directions Preheat oven...
by sarayas | Aug 3, 2014 | Recipes
adapted from Salt Meadow Farm CSA 3 c. unbleached flour 1/2 c. sugar 1 T baking powder 1/2 tsp salt 3/4 c. unsalted butter (chilled and cut into 1/2 inch pieces) 4 ounces cream cheese, chilled 1 egg 1/2 c. plus 2 T of buttermilk 1 T fresh sage (I was very generous...
