One of our summer staple salads. This yummy pairing only gets better as it sits in the fridge. With farm fresh tomatoes and cool cucumbers, the vinegar in the salad absorbs into the vegetables leaving a refreshing and crisp dish to add to a perfect summer meal. To make this salad extra tasty add fresh cooked bacon to it before serving. As is true in this household, everything is made better with bacon.
DIRECTIONS
Lush, warm & comforting this puree is a nice change from mashed potatoes!
2 pounds parsnips 1/2 cup cream or chicken stock Salt Pepper Dollop of maple syrup Peel parsnips and cut into 2 inch cubes. Put in a large pot and cover with water. Season with salt. Boil and cook for 20 minutes. Drain. Purée parsnips with cream, season to taste and serve with a dollop of maple syrup. This an oldy but a goody! Some of you received red cabbage in your csa bags yesterday, try this!
In a large sauté pan cook bacon for about two minutes and then add onion, cook until soft, about 5 minutes. Add red wine, vinegar, sugar, jelly, cabbage and apple. Stir well to combine everything. Cover and cook on low for about 20 minutes until cabbage is tender. Remove cover and continue cooking until most of the liquid has evaporated. Keep warm until you are ready to eat! Its's not grits!
It's not mashed potatoes! It is creamy, dreamy, cheesy cauliflower mash! Ingredients:
Cook cauliflower in salted boiling water with chopped garlic until soft. Drain. Puree remaining ingredients together.
Ingredients:
Create!
To steam asparagus in the microwave, just trim and rinse the stalks then loosely wrap them in a damp paper towel. Place on a microwave-safe plate and nuke for 4-5 minutes (less for thinner stalks, more for thicker). Carefully open the paper towel so you don’t get a steam burn, and serve.
6 servings
Cast of Characters:
From the Market: Brussel Sprouts (1 ½ lbs.) Orange (1) Crisp red-skinned apple such as a Pink Lady or Gala (1)
Cast of Characters:
Make it Savory!Cast of Characters:
Make It Spicy!Substitutions:
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