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Potato and Lovage Soup
Potato and Lovage Soup Ingredients: 2 Tbsp. olive oil 1 onion, chopped 3 cups potatoes, peeled and cubed 3 cups water Approx. 1 1/4 cups milk 3 Tbsp. minced fresh lovage plus garnish salt and black pepper to taste Heat the oil in a large saucepan
Products (Onion, Potato, Lovage)

Rhubarb Crisp
A wonderfully sweet and tart dessert
Products (Rhubarb)

Rhubarb Dal
Provided by Ellen Dannin, a Village Acres' CSA Member. If you don't have a dal recipe, let alone a favorite, try this one, modified from Mark Bittman's How to Cook Everything Vegetarian. Feel free to substitute or add your own Indian spices,&nb
Products (Onion, Garlic, Rhubarb)

Crispy Kale Chips
Incredibly healthy. Check out the nutrition information.
Products (Kale, Kale, Red Russian)

Bacon and Balsamic Glazed Sugar Snap Peas
A sweet and sour twist on Sugar Snap Peas sure to please the pickiest eater.
Products (Sugar Snap Peas, Bacon)

Stir-Fried Snow Peas
Serves 4 1/4 c low-sodium chicken broth1/4 teaspoon saltGround black pepper1 tablespoon peanut oil1 pound snow peas (about 4 cups) tips pulled off and strings removed2 medium cloves garlic, minced or pressed through a garlic press1 1/2 teaspo
Products (Garlic, Pea)

How To Roast Beets
How to: Roast Beets Roasted beets are the perfect accompaniment to salads, homemade pizza or even as an appetizer with a good goat cheese. I like to roast a whole bunch of them at once, then I have them in the fridge to do whatever with through
Products (Beet)

Cinnamon-topped Rhubarb Muffins
½ cup brown sugar, firmly packed¼ cup butter1 cup (8 oz.) sour cream (or plain yogurt)2 eggs1½ cups all-purpose flour¾ teaspoon baking soda½ teaspoon cinnamon1½ cups chopped rhubarb For topping:1 tablespoon

Rhubarb Shortcake Dessert
1 ½ cups all-purpose flour2 tablespoons sugar½ cup cold butter3 egg yolks¼ cup orange marmalade1 ¼ cups sugar1/3 cup all-purpose flour¼ teaspoon salt5 cups chopped fresh or frozen rhubarb, thawed1 cup milk1 tablespo
Products (Rhubarb, Eggs)

Rhubarb Sauce
---This sauce is great wherever you’d use a strawberry sauce—over cheesecake, puddings, poundcake, etc.--- Rhubarb Sauce: Peel and chop 2 c. rhubarb finely. Cook w/ ½ c. sugar, ¼ c. fruit juice or water, 1 tsp grated orange peel over med.
Products (Rhubarb)

Nutty Rhubarb Muffins
Just wanted to share this recipe for muffins from my Aunt Patty Gleixner.  From Kathleen Drapcho.Nutty Rhubarb Muffins3/4 C brown sugar1/2 C buttermilk, or sour milk1/3 C oil1 egg1 t vanillamix these ingredients, then add:2 C flour1/2 t baking s
Products (Rhubarb)

Becky's Rhubarb Crisp
Becky's family loved to eat rhubarb peeled, raw, dipped in sugar Becky’s Rhubarb Crisp: Blend 1/2 c. sugar + 1/2 c. butter + 2 eggs + 1/2 t. vanilla. Mix in 2 c. toast cubes (stale bread etc. works too) + 4 c. cereal flakes. Spread 1/2 this m
Products (Rhubarb)

Swiss Chard Pie
Ingredients 1 onion, chopped 1 garlic clove, minced 2 tbsp oil 1 bunch Swiss chard 6 eggs 1 cup shredded cheese 1 tsp salt 2 pie crusts Directions 1. Heat oven to 400 degrees F. 2. Brown onion and garlic in oil. 3. Trim and chop chard, add to pan
Products (Onion, Chard, Eggs)

Crunchy Joi Choi Slaw
¼ c. Downing’s Apple Cider Vinegar       (or Rice Vinegar) 1 TBS dark sesame oil 2 tsp sugar 2 tsp Dijon Mustard ¼ tsp salt 6 c. very thinly sliced Joi Choi 2 med carrots, shredded 2 scallion

Spinach, Orach, and Sweet Orange Salad with Gouda Cheese
Spinach, Orach, and Sweet Orange Salad with Gouda Cheese (serves 2-4) 2 oranges, peeled, with white pith removed, quartered and seeded. Spinach and Orach Mix ¼ to ½ red onion, cut in half, thinly sliced 10 olives cut into half 2-

Roasted Pear, Radish, and Mesclun Mix Salad with Blue Veined Cheese and Walnuts
Roasted Pear, Radish, and Mesclun Mix Salad with blue Veined Cheese and Walnuts (serves 2-4) 2 pears, peeled if desired, cut in half and cored Bunch of Radishes. Sliced in ¼'s 3-5 oz of mesclun lettuce mix 1-2 T of olive oil 1-2 garlic c

Spinach, Radish, and Lemon Balm Salad tossed with a lemon-olive oil vinaigrette and topped with Goat
Spinach, Radish, and Lemon Balm Salad tossed with  a lemon-olive oil vinaigrette and topped with Goat Cheese and Almonds 1 bunch of Radishes, washed, trimmed, and cut into thin slices 5 oz of Spinach leaves, washed and dried 2-3 Tablespoons o

Spinach Frittata Recipe
Spinach Frittata RecipeIngredients1 lb spinach leaves (about 2 bunches), cleaned, chopped1 Tbsp olive oil1 medium onion, chopped (about 1 cup)1 large clove garlic, minced9 large eggs2 Tbsp milk1/3 cup grated Parmesan cheeseSun-dried tomatoes, about 2

Curry Spinach
 1 lb spinach2 Tbs. oil1/2 tsp. mustard seed1/4 c. tomato paste1/2 tsp. turmeric1 tsp. coriander powder1/2 tsp. cumin powder3 Tbs. watergarlic {to taste}salt {to taste}hot pepper {optional}Heat oil in frying pan over med.heat until hot. Add must

Garlic Spinach
Garlic Spinach1 1/2 lbs spinach2 Tbs. olive oilgarlic {to taste}juice 1/2 lemonsalt and pepper{to taste}Puree garlic and olive oil in food processor. Heat this mixture in large skillet over low heat. Add spinach and cook until just wilted{about 5 min

Spicy Peas and Rice
1 cup shelled English peas {or use sugar snaps or snow peas.}3/4 c. chopped onion6 Tbl. Butter or other oil1 Tbl. Minced garlic10 whole cardamom seed10 whole allspice berries10 whole cloves2 inch cinnamon stick3 c. rice6 c. water or broth {hot}1/2 c.

Catalan Sauted Polenta & Butter Beans
{This recipe was found at www.eatwell.com by one of our CSA members. Her suggestions on this recipe are at the bottom}Makes 4 servings, 1 1/2 cups each Ingredients 4 teaspoons extra-virgin olive oil, divided1 16-ounce tube prepared plain polenta, cut

Roasted Pear and Parsnip Soup
{this recipe was found at www.eatwell.com by one of our CSA members. Her suggestions for preparing it are at the bottom.Makes 6 servings, generous 1 cup eachIngredients 2 pounds parsnips, peeled and woody core removed (see Tip)2 pears, peeled and cut

Celery Root and Apple Puree
(obtained on-line from The Splendid Table)Part of Sally Schneider's Easy Menus for Holiday EntertainingDecember 15, 2001Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.Serves 4Cooking watery or fibro

Roasted Vegetable Cream Cheese Spread
Roasted Vegetable Cream Cheese Spread Choose an assortment of vegetables to roast such as:CarrotsGarlicOnion or shallotsTurnipParsnipRutabagaBell peppers, any colorSquash, summer or winterCut them into chunks. Oil roasting pan well and sprinkle oli