Recipes
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 Food Prep: To remove the ribs from the kale leaves, hold the stem in one hand and, using the...
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, raspberries) 1 cup juice (I use Bolt House Blue Goodness) 1...
Easy Grilled Honey Mustard Onions
By Chef Gretchen Fayerweather Extra Thoughts: Red onions are also good grilled, as they sweeten when cooked. Ingredients: Pan spray or 2 Tablespoons, olive oil 2 sweet onions, can substitute red onion 1/4 cup Honey 1/4 cup Dijon or yellow Mustard 1/4 cup olive oil 1...
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 light. Meal Prep: Ingredients: 2 pints of cherry tomatoes olive oil 4 cloves of minced garlic salt...
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 kind of cheese, this would be good with pepper jack as well. Ingredients: 3 bell peppers, halved and...
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 soups, salads, sandwiches, eggs, loaded on pizza, pureed and made into sauce or dip, or add...
Watermelon Salad
By CSA Member Rebekah, Inspired by the "Mediterranean Dish" Extra Thoughts: You can use Gorgonzola cheese instead of Feta. Play around with the ingredients and add what sounds good to you. You can add fresh basil, arugula, and spinach. This is a very versatile...
Chicken Salad with Melon
By CSA Member Rebekah W. Extra Thoughts: You can substitute slivered almonds or pecans for the pistachios. The melon and grapes add a great sweet fresh flavor that complements the chicken well. Ingredients: 1 cantaloupe 3 cups cubed, cooked chicken meat 1/4 cup...
Baked Eggplant
By CSA Member Racheal Benson Extra Thoughts: Serve with salsa or drizzle with your favorite dipping sauce. Ingredients: 1 very large, or 2 smaller Eggplant 1 large egg 2-3 cups of seasoned bread crumbs (start with 2 and add more if needed) Olive oil...
Eggplant Parmesan
By CSA member Rebekah W., Inspired by "Love & Lemons" Extra Thoughts: This recipe is so delicious. My husband who doesn't like eggplant even loved it! For a crispier texture you can also make Eggplant Parmesan in a single layer on a sheet pan by slicing the...