by Lindsey Visser | May 3, 2015 | Asparagus, Herbs, Onions, Recipes
makes 2 servings (serve w/salad for dinner, or double for breakfast for the family) 1-2 Tablespoons extra virgin olive oil 6 asparagus spears (5 ounces) cut into 1-inch pieces 1/2 small onion, chopped 1 clove garlic 3 eggs, beaten 1 teaspoon freshly chopped herbs 1/4...
by Lindsey Visser | May 3, 2015 | Carrots, Herbs, Leek, Recipes
Sauteing vegetables brings out their natural sweetness. Serve with any poultry or fish dish. Makes 2 cups 2 tablespoons extra virgin olive oil 2 leeks, white part only, cleaned and cut into strips (or use green onions??) 1 clove garlic 3 carrots, peeled and julienned...
by Lindsey Visser | Apr 21, 2015 | Kale, Recipes
Wash and cut stems from kale. Keep stalks to sautée in other dishes. Dry the leaves and cut to about one inch pieces. Spray a baking sheet with olive oil. Lay kale on the pan. Spray kale with oil. Sprinkle on sea salt. Bake at 300 for about five minutes. Watch to see...
by Lindsey Visser | Feb 26, 2015 | Celery / Celery Root, Fall Squash, Kale, Leek, Onions, Pie Pumpkin, Recipes, Swiss Chard, Tomatoes
Ingredients 2 Tbsp olive oil 2 cups chopped yellow onion or leek. 3 bay leaves 2 stalks of celery (or can substitute celery root) chopped 4 cloves garlic, peeled and minced One 2 pound whole sugar pumpkin, halved, seeds scooped out, flesh peeled, and cut into 1-inch...
by Lindsey Visser | Sep 18, 2014 | Fall Squash, Kale, Onions, Recipes
Ingredients 1 small butternut squash (2 lb.), peeled, diced 1/2 red onion, cut into wedges 2 Tbsp. olive oil 8 cups loosely packed kale leaves 1/2 cup Ranch Dressing 1/4 cup Slivered Almonds, toasted Directions: Heat oven to 450ºF. Place squash and onions in...
by Lindsey Visser | Sep 18, 2014 | Carrots, Herbs, Radishes, Recipes
Ingredients: 2 bunches of radishes handful of carrots 2 jalapenos handful chopped cilantro 1/2 cup distilled Vinegar 1/4 cup cider vinegar 1/4 cup red wine vinegar 1/2 cup sugar Directions: Bring sugar and vinegar to a slow boil. Whisk until all sugar is dissolved....
by Lindsey Visser | Aug 10, 2014 | Pickles/Cucumbers, Recipes
Ingredients: 1 small sweet onion, thinly sliced 2 pounds medium pickles, scrubbed, cut into 1/4-inch-thick rounds 1 large bunch dill, coarsely chopped (stems included) 1 tablespoon yellow mustard seeds 2 teaspoons whole white peppercorns 1 1/2 cups apple cider vinegar...
by Lindsey Visser | Aug 10, 2014 | Pickles/Cucumbers, Recipes
Take medium sized pickles, wash, slice lenghwise . Put pickles, garlic and dill in quart jars. Boil Brine of: 3 cups of water, 1 1/2 cup white vinegar, 4 tablespoons of sugar and 4 tablespoons of salt. Once done pour hot over pickles, dill and garlic. Put on the...
by Lindsey Visser | Aug 7, 2014 | Apples, Kale, Recipes
Ingredients: 1 head romaine lettuce 4 leaves kale 1 (1/2 inch) piece ginger 2 apples, quartered 1 lemon Juice all ingredients and enjoy! Shared by a CSA member
by Lindsey Visser | Jul 19, 2014 | Cabbage, Onions, Recipes
Ingredients: 1 medium head cabbage (about 1-1/2 pounds) 1/3 cup butter, softened 1/4 cup chopped onion 1/2 teaspoon garlic salt 1/4 teaspoon pepper Directions: Cut cabbage into eight wedges; place on a double thickness of heavy-duty foil (about 24 in. x 12...
by Lindsey Visser | Jun 22, 2014 | Recipes, Swiss Chard
Ingredients: 4 slices bacon, chopped 2 tablespoons butter 3 tablespoons fresh lemon juice 1/2 teaspoon garlic paste 1 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces salt and pepper to taste Directions: Heat a skillet over medium heat. Place the...
by Lindsey Visser | Jun 1, 2014 | Asparagus, Recipes
1 (16 ounce) package dried penne pasta 5 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves – cut into cubes salt and pepper to taste garlic powder to taste 1/2 cup low-sodium chicken broth 1 bunch slender asparagus spears, trimmed, cut on...
