by Weronika Zawora | Sep 28, 2020 | Recipes
Recipe by Jenné Claiborne, found on onegreenplanet.org Serves 4 Ingredients: Olive oil 1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick) or 2 small butternuts (about 5 cups worth) 1 14-oz. can of plain...
by Weronika Zawora | Jun 15, 2020 | Recipes
Recipe from Bon Appétit, April 2011 Serves 4 Ingredients: 4 skinless boneless chicken breast halves Coarse kosher salt 2 1/2 Tbs. butter, divided 2 Tbs. olive oil, divided 2 Tbs. shallot, minced 1/4 cup dry white wine 1 cup low-salt chicken broth 2 tsps. Dijon mustard...
by Laura Lutz | Oct 20, 2019 | Recipes
Inspired by Food & Wine Makes 4 servings Ingredients: ¾ lb carrots, peeled and thinly sliced Juice from 1 orange Salt and pepper to taste 3 cups penne 3 oz sharp cheddar cheese, shredded 1 T chopped tarragon Instructions Preheat oven to 350°F. In a medium...
by Laura Lutz | Jul 8, 2019 | Recipes
Nothing says summer like steamed shellfish. This recipe calls for mussels but tastes just as great with clams. Before cooking the mussels (or clams), place them in a bowl of cold water to clean them. Make sure all the mussels are shut when you start the recipe. If any...
by Christine Taylor Garner | Sep 17, 2018 | Recipes
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...
