Photo and Recipe submitted by R.Post PREPARATION Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with…
To make ahead, you can easily blanch the kale and green beans and even put together the dressing ahead of time. The night of, boil the potatoes and put the…
This is a great base recipe that takes advantage of in-season produce. I like to cook it in my Instant Pot just for ease but you could definitely do it…
A hash in endlessly customizable and takes advantage of the CSA veggies. Below are two different options for seasonings that both work well. You can use all sweet potatoes vs.…
Green Smoothie 1 banana 2 generous handfuls of spinach 2 kiwis 1-2 C plain yogurt 1 C frozen mango ( can substitute whatever frozen fruit you have on hand, berries,…
Ingredients: 2 small-medium eggplants 2 cups ricotta cheese 1/2 cup Parmesan cheese 1 cup mozzarella cheese 1/4 cup chopped fresh basil 1/4 cup (or more) chopped fresh kale 1 egg…
This is a delicious, easy weekday dinner that just takes a few minutes to prepare. Enjoy! Ingredients: 1 bunch kale, stems removed and torn into small pieces 1…
CSA supper: Stir fried Fair Ridge Farms' kale, bok choi, asparagus, and green onions with tempeh and hoisin sauce over brown rice. Order by Monday morning at 8am to get…
This is a salad, I suppose, in the sense that it is dressed with a vinaigrette and can be chilled for a few days before serving. That said, in this…
This week's recipe is a variation on the Korean dish bibimbap, which is a bowl of rice topped with various items and Gochu Jang, a Korean hot and sweet chili…