Wilted Spinach and Rhubarb Salad
Friends of the Market, Here’s another delicious recipe from Abby. Wilted Spinach and Rhubarb Salad Serves 2 1/2 pound fresh spinach — cleaned, stemmed, and dried ¾ c rhubarb, cut[…]
Category: Recipes
Abby’s Favorite Smoothie
¼ Cup Grape Juice (or any flavor of juice you prefer) ½ Cup Plain Yogurt (again, substitute flavor of choice) 1 Banana 1 Carrot A handful of frozen (or fresh)[…]
Some recipes from 2016-finally!
Chef Jen Cooks August 5th:
Gazpacho:
Hand mince the onion and rinse in cold water.( rinse anytime to you plan to eat an onion raw) Chop garlic and hot pepper in a food processor until fine. Add tomatoes and cucumbers and pulse until chunky or desired consistency. Add a splash of balsamic vinegar, extra virgin olive oil, salt, pepper, minced parsley and basil.
Squash with tomatoes and shiitake powder:
Saute sliced squash, chopped onions and minced garlic in a blend of butter and olive oil until squash is tender. Season with salt and pepper. Add chopped tomato and a tablespoon of shiitake powder from Baywood Organics. It adds flavor and thickens the sauce.
Pico de gallo:
Hand chop and rinse onion. You want ½ to 1 cup onion. Chop 2 cups of tomatoes and 3 Tablespoons minced hot peppers. Mince 2 cloves of garlic, add 1 to 2 tablespoons of apple cider vinegar or fresh lime juice, fresh cilantro and salt to taste. […]
Recipes from June and July Cooking Days with Chef Jen
COOKING DAY- June 1st: Biscuits and gravy: Jen started the morning with biscuits and gravy. She made the biscuits at home. Heartmoss Farm sausage was browned until done. Add a[…]
Great cooking ideas
Getting Hooked On Cooking With CSA by Katherine Deumling of Cook With What You Have Friends of the Market, here is a a great article by Katherine Deumling[…]
RECIPES FROM LAST COOKING DAY
Baked Apples: Peel and chop apples, melt 1/4 stick of butter, add 1 teaspoon cinnamon . Cover and bake til soft-approximately 45 minutes. Carrot Soup: Jen made beautiful homemade stock[…]
CHEF JEN COOKS SEPTEMBER 4TH
CHEF JEN COOKS SEPTEMBER 4th Poached Chicken: Chef Jen started the morning by placing a whole chicken in a large stockpot and covering it with water, adding a dozen black[…]
RECIPES FROM COOKING DAYS WITH CHEF JEN
1st COOKING DAY Roasted asparagus, roasted carrots: Pour about a tablespoon of olive oil and a good shake of salt over 1 pound of asparagus. Toss well to coat. Jen[…]