Parsley & Anchovy Dressing
Late Spring Session 2015: Week 5Parsley & Anchovy Dressing (Heather L.) With all the wonderful spring greens we’ve been getting from the CSA, it’s nice to have some simple dressings up your sleeve. This is a basic recipe that can
1/2 apple5 - 1" chunks frozen banana (always use and never more than 1 banana)1 fresh mango1/4 cup orange juice or 1/2 orange, squeezed1/4 cup water3 cups greens (spinach, kale, collards or chard)Blend together. Add 1/2-3/4 cup ice. Blend
Spinach Ricotta Pie with a Hint of Feta
This crustless savory pie is the essence of spring
Quinoa, Kale, Arugula and Mint Salad
Ingredients 2 cups quinoa 4 cups chicken broth 1 cup crushed clove garlic 1 cup kale, stems removed 1 cup arugula, stems removed 1/4 cup chopped mint leaves, stems removed 1/2 cup golden raisins 1/2 cup slices almonds, pecans or walnuts 1/2
Radish Spread This is a mild spread, great on butter crackers or served with raw vegetables as a dip. This recipe can be adjusted depending on the amount of sliced radishes you have. 1 Tablespoon butter 1 ½ cups of diced onion 4 cups
Arugula Pesto Couscous
A fresh side dish that pairs well with seafood. Courtesy of Jake Rojas, Chef/Owner, Tallulah on Thames, Newport
Hot and Sour Bok Choy
A balanced charred chinese cabbage dish. Courtesy of James Mark, chef/co-owner, North, Providence.
Fresh and Creamy Bok Choy Slaw
A seasonal rendition of the classic cabbage slaw.
Courtesy of Jennifer Backman, exectutive chef, Weekapaug Inn, Westerly
Pickled Daikon and Red Radishes with Ginger
What else to do with radishes? Pickle them!
Pickled Daikon radish
Pickled Daikon White Radish Ingredients 1 lb daikon (1 very large radish or 2 medium)¼ - ½ cup sugar1-2 Tablespoons salt2 Tablespoons rice vinegar1 quart jar Cut the daikon in half lengthwise. Slice very thinly – to about 1/16t
Savory Smashed Turnips
Ingredients: 2 pounds turnips, peeled, diced, and boiled (about 35 mins.) 2 cloves garlic, roasted 3 Tablespoons butter ½ cup whole milk 2 bay leaves 1 large sprig of rosemary 1 teaspoon salt ½ teaspoon pepper 1 bunch chives,
Crispy Turnip Fries
Ingredients: 3 Pounds Turnips 1 Tablespoon Oil 1/3 Cup Grated Parmesan Cheese 1 Teaspoon Garlic Salt 1 Teaspoon Paprika 1 Teaspoon Onion Powder Directions: 1. Preheat oven to 425 degrees F. For easy clean up and crispier 'fries' line a
Curried Cream of Turnip Soup
A member shared this recipie with us, and while we have not tryed it yet they promise it is great!
Cider Glazed Turnips & Apples with Bacon
Everything is better with bacon & a little cider brings out the sweet wonder in the turnips.
Braised Turnips with Mustard-Cream Sauce
the mustard and cream reduce to a thick glaze on the turnips in this French recipe. The mustard accentuates the peppery flavor of the turnips. Serve with beef or veal.
Roasted Root Vegetable Medley
Use any combo of root veggies for this dish - be creative!
Butter Braised Savoy Cabbage
1 savoy cabbage* 3 tbsp. butter 3 tbsp. water, chicken broth, veg. broth, or white wine sea salt Optional additions: Carmelized onions, julienned or grated carrots, herbs: thyme or marjoram; spices: nutmeg, caraway seed; heavy cream, etc.)
Leek and Potato Soup
leeks, butter, herbs, yellow potatoes, cream
Kale with Fresh Ginger
Something new and tasty to do with Kale.
Maple-Bacon Roasted Apples & Celeriac
From EatingWell: September/October 2012 http://www.eatingwell.com/recipes/maple_bacon_apples.html Ingredients 1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces 2 teaspoons extra-virgin olive o
Olive Oil Roasted Leeks
Celeriac & Roasted Garlic Soup
The Soup 1 head of garlic, halved 1 large onion, finely chopped 1 celeriac, peeled & chopped 2 potatoes, peeled and chopped 1 bouquet garni of thyme, rosemary & bay leaf 4 C of chicken stock or vegetable stock 1/2 C heavy cream salt
Savoy Cabbage, Apple, Onion, & Gruyere Rustic Tart
cabbage, apples, onions, fresh thyme and shredded gruyere
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