Sweet and simple, this recipe takes the intimidation out of roasting a stalk's worth of Brussels sprouts!
Sweet and Salty Swiss Chard Pasta
Posted by Eli Crain |
I LOVE this creative way to use Swiss chard and it always gets rave reviews. Try this recipe without the pasta for delicious side. Just cut back a bit on the oil and butter.
Turmeric Chickpea Stew
Posted by Eli Crain |
This warming stew is perfect for chilly weather! It's a great way to use up greens that may be hanging around. Kale, collard greens, escarole, dandelion greens, you name it!
Pecan Pumpkin Sage Pasta
Posted by Jack McCann |
A quick seasonal pasta for any squash, but especially those seasonal heirloom pumpkins!
Candied Pumpkin (or winter squash)
Posted by Eli Crain |
Similar to candies yam, candied pumpkin or squash makes for a deliciously sweet dish that could easily be enjoyed as a dessert!
Crispy Baked Sweet Potato Fries
Posted by Eli Crain |
Healthier than restaurant fries but just as delicious!
Egg Rolls
Posted by Jack McCann |
Here is a versatile recipe to use up any veggies you have around for a tasty dinner
Root Veggie or Potato Gratin
Posted by Eli Crain |
A twist on potatoes au gratin packed with ooey gooey cheesy goodness.
How to Cook Spaghetti Squash
Posted by Eli Crain |
There are a few methods out there for how to cook spaghetti squash. In my opinion, halved and baked cut side down is the best method. Hands down.
Roasted Squash
Posted by Eli Crain |
A universally simple and delicious way to cook any squash...except spaghetti squash.
How to Cook with Kohlrabi
Posted by Eli Crain |
This week's produce share features some GIANT and not-so-giant kohlrabi, here are a few ideas on how to cook this funny-looking veggie.
Simple Salsa
Posted by Eli Crain |
August is the perfect time to make fresh salsa when tomatoes are at their ripest and fresh jalapeños are on hand!