May 7, 2010
This recipe is perfect for smaller artichokes, medium ones work fine, but you may only be able to use the tender heart of really big artichokes. A blend of different citrus works best, a bit of sour and sweet. To bulk up the recipe add chard stems, fava beans, peas or potatoes. Ingredients 3-4 baby artichokes Generous tablespoon olive… Read more »
This is a great dip or spread for bread or pita. Top with fresh herbs and chopped olives, if you like. Ingredients Directions Process garlic and walnuts in a food processor or blender until finely ground. Add beets and olive oil and process until smooth. In a medium bowl, combine beet mixture with yogurt or… Read more »
This is an easy dish to make with fennel. If you want to add protein to the dish, Italian sausage or sardines are great options to compliment the fennel. The fennel and onion mixture caramelizes in the time it takes to bring water to a boil and cook the pasta al dente. You can also use the fennel/onion mixture… Read more »
Grapefruit is perfect for this recipe, but you can use oranges or other sweet citrus, just add a bit of lemon or lime juice as well. Regular canned olives don’t really work in this recipe. If you don’t have good quality, oil cured black olives, just omit them. The salad will still be delicious. For a… Read more »
April 8, 2010
Ingredients 1 pound ground beef 1 egg 1/4 cup breadcrumbs, or cooked rice, or cooked bulgur 1 onion, grated or minced 1/4 cup fresh parsley, chopped 1/2 teaspoon cumin 1-2 garlic cloves, minced Salt and pepper Directions Thoroughly mix all the ingredients with your hands. Divide in 6 to 8 portions and shape into patties.… Read more »
We don’t often get parsley, and it’s a treat to get it in our shares. You can use large quantities of it in this delicious frittata for a really fresh taste. Ingredients 5 eggs 1/4 cup milk 2 tablespoons flour 1/2 bunch baby leeks, thinly sliced 3-4 chard stems, diced 1 large handful chard or… Read more »
Simple ingredients make a satisfying dish in this easy recipe. Pre-roast the beets and boil the wheat berries earlier in the week for a really quick meal. Add the beet greens if you like, or save them for another dish. Pasta works well in place of the wheat berries, if you prefer. Ingredients 1 bunch… Read more »
March 29, 2010
This is a traditional Easter dish served in Naples. It’s a great way to celebrate spring and citrus season. Most versions call for a special pie crust and fancy lattice work on top. This recipe is simplified to use a pre-made crust and forgo the lattice work. To simplify even further, try the Cuccia recipe… Read more »
March 25, 2010
This tasty soup can be made with any greens, but the tops of radishes and turnips are especially good here. Cooked radish roots are very mild, you can keep some or all of the radish slices for garnish or add them to the soup with the potatoes. Ingredients 2 tablespoons butter 1 large onion, diced… Read more »
Ravioli take some work, but you can make a large batch and freeze them. It’s no work at all to pull them out of the freezer at a later date! I’ve always used parmesan, but I think the CSA goat cheese would be lovely here. This is a very elegant way to use your squashes, pumpkins… Read more »