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...
by Nomi Sofer | Jul 7, 2014 | Recipes
Recipe from sharer Lisa Shaftel Vegan, 4 servings, make ahead because it’s chilled 2 tbsp butter or olive oil 1 small or 1/3 cup sweet onion, chopped 1 clove garlic, chopped 1 cup fresh peas (shelled) 1 ½ cup water (maybe more) ¼ cup fresh mint leaves 1 tbsp...
by sarayas | Jun 22, 2014 | Recipes
Adapted from Greene on Greens by Bert Greene 1 1/2 to 2 lbs. kohlrabi, trimmed, peeled 2 Tbs. unsalted butter 1/4 cup strong chicken broth 1 tsp. fresh tarragon, minced Salt and freshly ground pepper chopped fresh parsley 1. Cut the peeled kohlrabi bulbs into strips...
