Curried Apple, Potato, and Carrot Soup
This recipe comes from CSA member Marshall Mosley who said, “This soup was killer.” Created By: Adam and Joanne Gallagher Yield: 4 Ingredients 8 oz peeled and chopped carrots (4 medium) 2 large Granny Smith apples, peeled and chopped 3 stalks celery, peeled and chopped 1 lb potatoes, chopped 1 1/2 teaspoon Indian curry powder 1/4 teaspoon red pepper flakes 1 teaspoon salt 1 (14 ounce) can lite coconut milk 2 cups chicken stock 1/3 cup half and half 2 tablespoons lime juice 1/4 cup plain yogurt chopped dill, optional 4 Biscuits or Bread Rolls (We like Pillsbury Grands! Frozen...
Read MoreThe Ultimate Stuffed Cabbage
While many stuffed cabbage recipes claim to be superior, this cabbage recipe is a standout from the rest of the pack due to a secret, distinctly American twist on the original Eastern European recipe: ketchup. We know it sounds a little unrefined, but a bit of ketchup in the sauce, combined with both raisins and brown sugar, helps to cut the sometimes bitter flavor of the cabbage, and gives the dish the hint of sweetness it needs. Ground beef, onion, and rice are the main fillers on the savory side and add signature heartiness. Getting everything to stay together in the preparation may look...
Read MoreSimple Lentil Salad
This recipe comes from one of our CSA members who needed a yummy way to use up peppers and cucumbers. (Click here) for the recipe and directions that she found on TheNourishingGormet.com. Filling, cool and clean….perfect for summer time! — Suzy Laine, CSA member
Read MoreRoasted Brussels Sprouts
Oh, Brussels sprouts! How I love thee… When I was younger, I used to think they were baby cabbages that had been harvested really young. I was surprised to find out that they are not. Since they are in the same family, they can be used in many dishes that call for cabbage for a different look. I use them in stir frys all the time or in egg rolls. My favorite way to eat them, however, is roasted in the oven. Here is the best and most basic recipe that I have found for them. I typically start here and add whatever else I have. I am quite fond of grating a hard cheese (like...
Read MoreButternut Squash Bake
Earlier this week, Sallie Rody made this recipe for me in a time bank exchange. It was the most scrumptious dinner (not just because I didn’t have to make it myself). This recipe reminded us both of Thanksgiving, and it will probably be my contribution to various holiday gatherings later this year. Also, it was so good my husband and I could hardly stop ourselves from eating the entire dish in one night. But the need for leftovers to eat for lunch the next day, fortunately, won out. Check out the recipe on Allrecipes.com by clicking here. For those who don’t know about...
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