Easy Cinnamon Roasted Butternut Squash
By Chef Gretchen Fayerweather Extra Thoughts: Great way to cook your squash. Add to rice or pasta dishes. Toss with a vinaigrette and serve over a green salad. Make into […]
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Slaw with Kale and Apples
By CSA Member Rebekah W. Extra Thoughts: If you’r not crazy about Kale but would still like the health benefits, use less kale and add Cone Cabbage to substitute […]
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Farm Fresh Kale Smoothie
By Chef Gretchen Fayerweather This makes 16 ounces, typically this is for two people, or breakfast and lunch! Ingredients: 3-4 large kale leaves 1/2 cup fruit, fresh or frozen (blackberries, blueberries, […]
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Warm Cherry Tomato Bruschetta
By CSA Member Rebekah Waldsmith Extra Thoughts: This is a wonderful and easy dish or appetizer to serve to company. Or makes a great meal if your looking for something […]
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Mexican Stuffed Peppers
By CSA Member Rebekah Waldsmith Extra Thoughts: This recipe is so quick and easy. You can use white or brown rice or even add some quinoa. Also you can use any […]
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Roasted Peppers
By Diane Riehm who learned this awesome technique from her sister-in-law Lori years ago. It is an annual favorite! Extra Thoughts: These are delicious on their own or added to […]
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