CSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER
|
|
- Lambert Gray
- 5 years ago
- Views:
Transcription
1 CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Bountiful Harvest In the Box this Week Fishing at HighCross Farm H i g h C r o s s F a r m Invitation to CSA Member Gatherings August 27 & October 15 HighCross Farm CSA Newsletter Summer Share Week #11 - August 25, 2016 There comes a point each growing season when the results of our previous hard work start coming to fruition. Walking the gardens this week, we see the literal fruits of our labors taking shape and growing in size. We are filled with gratitude! In farming, you always win some and loose some. So far this season, we are very pleased with how most of the crops are doing. Bountiful Harvest We still have more planting to do, especially for the fall CSA share. This week we enter into the second half of the CSA season, bringing what we trust will be a bountiful harvest! - Farmer Steve, Kath and Crew I pray that in all respects you may prosper and be in good health, just as your soul prospers. 3 John 2 Prorated 2016 Summer CSA Shares are Available Recipes Note that your pick-up site host contact info is available (for most sites) through your CSA online account under Pick-up Directions. HighCross Farm Fresh Market Produce Steve & Kath Vogelmann W2292 Rustic Drive Campbellsport, WI FARM (3276)
2 In the Box this Week Storage information: Lettuce and leafy greens should be kept in the coldest area of your refrigerator, ideally on the lower level or in the crisper drawer. Place all items in plastic bags or wrap in a damp towel, to prevent wilting due to the dehydrating effect of refrigeration. Monitor the produce over time; it should be kept neither too wet nor too dry inside the plastic bag. Slightly open the bag if you see water droplets forming on the inside. Please take the potatoes out of the paper bag or at least open up the top of the bag and store in an airy place, as these were just harvested and are full of moisture. Tomatoes should not be refrigerated, unless they are cut into. Take your cherry tomatoes out of the plastic bag. Note that you can blanche and freeze summer squash for use months later. You can freeze peppers and onions without needing to blanche first. Lettuce - Lettuce returns to the share boxes for several weeks. However, the summer heat, humidity, and bugs are hard on lettuce; it prefers the cooler weather of fall. Pole Beans - The bean crop is starting to slow down. Summer Squash - You ll be receiving the following types over the next weeks: - Green Zucchini - The one almost everyone is familiar with. We always trial different varieties, so the green color may vary somewhat. Some of these hide and get way too big; they are offered cheap on the web store, when available, for zucchini bread, etc. - Golden Zucchini - Just like the green, except golden in color. - Zephyr - A straightneck squash with a light green tip and very good flavor and texture. This is one of our favorites. - Romanesco - A ribbed Italian heirloom with delicious rich flavor. Not as juicy as zucchini. Another one of our favorites. - Patty Pans - Our very favorite summer squash. We call these UFO Squash around here. They have a rich, nutty taste. Red Lettuce at HighCross Farm Cauliflower - Cheddar variety. Green and Gold! In the large share this week; small share next week or two. We find that this variety is sweeter than the white. Simply steam until tender, drain water, add butter, and maybe parmesan cheese. Green Zucchini, Golden Zucchini, Straightneck, Zephyr, Romanesco, Patty Pan We most often eat these simply steamed or microwaved until tender. Trim the stem and blossom ends; cut into little cubes. Place in a microwave dish and heat for 5 minutes. Stir, and check for doneness. Microwave for up to 3 more minutes. Drain, add butter and salt; add shredded parmesan as an option. Yum! Please send us your favorite summer squash recipes to share in the newsletter! Red Sweet Onions -Remember that you can freeze onions for use later on. Can be frozen whole, or chop and store in a freezer bag or container. Cheddar variety Cauliflower
3 Sweet Green or Red or Yellow or Orange Peppers - Sweet peppers from our hoophouse and the first few from the gardens. Tomatoes -Vine-ripened tomatoes from our hoophouse and the first few from the gardens. Yellow Hungarian Hot Pepper - We realize not everyone is a fan of hot peppers (Farmer Steve is not, while Farmer Kath is!) If you are not a hot pepper fan, perhaps you can find a friend who loves them they ll thank you for it. We ll have at least one hot pepper in the box each week. For sale on the web store as well. Fresh Herb - Cilantro - Widely used in Asian, Caribbean and Latin American cooking (including Salsa); its distinctive flavor lends itself to highly spiced foods. Those who enjoy it say it has a refreshing, lemony or lime-like flavor, while those who dislike it have a strong aversion to its taste and smell. Cilantro Best Cilantro Recipes - Allrecipes.com Yellow Hungarian Hot Pepper at HighCross Farm New Red Potatoes - In the small share. There is nothing like freshly-dug Red Norland salad potatoes for wonderful sweet fresh flavor. Can be made into potato salad; or simply cube, and boil just until tender; serve with butter and maybe an herb, such as parsley or lemon balm pesto. The skin on Red Norlands is very thin and fragile, so some of it comes off during harvesting and washing; of course, you do not peel these, you eat them skin and all. Melons - Cantaloupe or Asian Melon - In the large share. Some of the cantaloupe are still a bit green; leave on your counter as long as you dare, to increase sweetness, or refrigerate until ready to eat. Some shares have a yellow Asian Melon called Sun Jewel. The flesh inside will be white, crisp and sweet, sort of like a pear. A few of the melons have surface damage due to being left on the vine to become fully ripe; let us know if your melon is not good inside. Large Share: Lettuce - 3 heads Cheddar Cauliflower Tomatoes Beans - Romano Summer Squash Sweet Pepper - Green Hot Pepper - Yellow Hungarian (light yellow) Melon Red Sweet Onions Fresh Herb - Cilantro Small Share: Lettuce - 2 heads New Red Potatoes Tomatoes Beans - Green Snap or Rattlesnake Snap Summer Squash Sweet Peppers Hot Pepper - Yellow Hungarian (light yellow) Red Sweet Onions Fresh Herb - Cilantro Tentative list of some of the items in next week s share: Lettuce Summer Squash Beans Tomatoes Kale or Kalette Tops Sweet Pepper Hot Pepper Onions Fresh Herb New Red Potatoes in large share Cheddar Cauliflower in the small share Maybe Daikon Radish, Winter Squash Sun Jewel Asian Melon
4 Invitation to CSA Member Gatherings 8/27/16 and 10/15/16 CSA Member Gathering September 2012 As a HighCross Farm CSA Member, you are cordially invited to gather at the farm on Saturday, August 27 and/or Saturday, October 15. Please send us an with number attending to help us plan. 1 PM - Farm opens for tours of the gardens, hay wagon rides, see the farm animals. 3 PM - Food Demo: TBA 5 PM - Community Potluck. Bring a dish to pass. Friends and extended family members are welcome.
5 2016 CSA Pro-rated Memberships are Still Available We thank you for your referrals. Each week several more new members are signing up. We have plenty of plants in the ground for many more share memberships. Remember that for each new CSA membership listing you as the referral source, we will reward you with a $10 Farmigo credit toward any purchase on the web store. We offer good food that is fresh, beautiful, premium quality, raised organically, and harvested, prepped, and packed with TLC. Feel free to forward our newsletter to interested others. To sign-up, click here: CSA 2016 HighCross Farm Lettuce at HighCross Farm Consider giving a 2016 Summer Share to someone you care about a gift that keeps giving all season long.
6 Recipes This recipe, from Kath's mother, is one of our favorites: Grandma Marg's Zucchini Casserole 2 medium zucchinis, shredded 1 medium sweet onion, chopped 2 cloves garlic 2 T. olive oil 1/2 tsp. salt 1/2 lb. grated cheese (more or less if you like) 1/4 c. toasted bread crumbs (optional) Shred zucchini using whatever you use to shred veggies (I use a Salad Shooter). Shred cheese, whatever kinds you like or have on hand, such as Cheddar, or Monterey Jack, Co-Jack or a combination. Sauté onion in olive oil till golden. Add garlic and cook another minute or two. Add zucchini and cook, stirring occasionally until most of the juices have evaporated (about 15 minutes). Add salt to taste. Stir in cheese and put in a greased casserole pan. Sprinkle bread crumbs or Parmesan over if you like. Bake in oven at 350 until golden brown on top and bubbly (about 30 minutes).
7 Recipes From Steve and Lindy Meer, our Bayview pick-up site hosts: Here is a summer squash recipe that we make regularly during the peak squash time. Creamy Rice & Squash Casserole (serves 8-10) 1/4 c. plus 1 tbsp. butter, divided 2 to 3 c. chopped summer squash 1 c. chopped onion 2 x 14.5 oz. cans diced tomatoes, drained (or fresh equivalent) 1/4 c. flour 1 to 1.5 c. chicken, beef, or vegetable broth - use less broth if you don't drain tomatoes extensively 4 c. cooked rice 1/2 c. heavy/whipping cream 1 tbsp. dried basil (or fresh equivalent) 1 tbsp. dried parsley (or fresh equivalent) 1/4 tsp. pepper 1/4 c. grated parmesan Melt 1 tbsp. butter in large skillet over med.-high heat; add squash, onion and tomatoes and cook until squash is tender, stirring often. Set aside. Melt 1/4 c. butter in a med. saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over med. heat, stirring constantly, until mixture is thickened. Stir in vegetables, rice and next 4 ingredients. Pour into lightly greased 11 x 7 x. 1.5 inch baking dish. Sprinkle w/cheese. Bake at 350 for 30 min or until thoroughly heated.
8 Recipes Farmer Steve, Just tried this one out, and it was tasty. - CSA Site Host Steve Meer Spicy Marinated Raw Zucchini (from Real Simple) Serves 4 Thinly slice 2 zucchini or summer squash in mandoline or food processor with slicing disk. Toss with a sliced shallot (we used part of one of the spring onions), 1 Tbsp. each canola oil and rice vinegar, 1 tsp. toasted sesame oil, and 1/2 tsp. crushed red pepper. Season with salt and black pepper. Refrigerate for at least 1 hr. and up to 8 hr. before serving.
9 Recipes From Steve and Lindy Meer, our Bayview pick-up site hosts: Hi Farmer Steve, Wanted to share another summer squash recipe we like: Summer Squash Gratin Ingredients (serves 4) - 1/2 lb. to 3/4 lb. (1 medium to large) summer squash, sliced thinly on a mandoline or in a food processor with slicing disk - 1/4 teaspoon salt - 1/4 cup fresh parsley, loosely packed - 8 fresh basil leaves - 1 garlic clove, quartered - 1/4 teaspoon salt - 1/4 cup olive oil - 2 tablespoons butter, melted - 3/4 cup panko - 1/4 lb. red potatoes, sliced thinly on mandoline or in a food processor with slicing disk - 1/3 cup grated Gruyere (or Swiss cheese) Instructions - heat oven to 400 degrees - place summer squash slices in a colander in the sink and sprinkle with 1/4 teaspoon salt, let drain for 10 minutes - meanwhile in a food processor or blender, puree the fresh herbs, garlic, 1/4 teaspoon salt and olive oil, set aside - in a small bowl, combine the melted butter and panko - in a large bowl combine all ingredients, reserving some of the butter-coated panko. Pour mixture into a shallow baking dish and top with remaining panko. Bake for 30 minutes Note - you can vary the amount of squash/potatoes in this dish - it works with more squash and less potatoes. Regards, Steve Meer
10 Recipe - Roasted Patty Pan Squash with Mushrooms, Onion and Thyme Sent from our friend and HighCross Farm CSA member Darleen Worm: Not so much a recipe but a way to prepare that we thought was good. Roasted Patty Pan Squash with Mushrooms, Onion and Thyme Preheat oven to 400 degrees. Spray a jelly roll or half sheet pan lightly with olive oil. Wash and pull off leaves of about 10 sprigs of thyme. Set aside. (Or use all dried thyme.) Wash and cut off ends of the patty pan squash. Slice into ¼ thick circles. Place in a large bowl. ( I used about 6 or 7 squash of various sizes.) Quarter a large onion, cutting from stem to roots. Then sliced each quarter into ¼ slices. Separate the slices and throw into the bowl. Wash about a pound of mushrooms. If larger mushrooms, cut in half. Throw in the bowl. Pour olive oil over everything in the bowl, and toss gently with hands or tongs to coat each item LIGHTLY. Generously season with salt, fresh grated black pepper, fresh thyme, and for good measure I also added about ¼ teaspoon of dried thyme. Toss to evenly distribute the seasonings. Spread the vegetables evenly on the prepared pan. Bake about 20 minutes. Mine was done after 20 minutes but I wanted the onions darker. So I raised the temperature to 425 and baked 10 additional minutes.
11 Recipe - Potato Salad Sent in by our friend and HighCross Farm CSA member Craig John: My Wisconsin CSA/Farmer s Market potato salad - - inspired and adopted by Williams-Sonoma New England style potato salad in the Savoring America cookbook: Ingredients: - 2 pounds of red organic Norland potatoes - cut into 1 chunks before boiling - 2 to 3 organic green onions (greens tops included), sliced thin - 1/4 C organic Lovage - minced, leaves and stalks and all. - 1/2 stalk of Wisconsin grown organic celery - finely chopped. Wisconsin celery is thinner and more pungent than California celery. - 1/2 organic red bell pepper - 1/2 C chopped fresh organic dill - 2/3 C Lemonaisse (has a little kick of cayenne pepper) - 1/2 C Organic Dijon Mustard - I bought Koop s from Sendik's - 1-1/2 T organic cider vinegar - Fresh ground black and kosher salt pepper to taste In a large bowl, stir together the mayonnaise, dijon mustard and cider vinegar until smooth. When cool enough to handle, add the slightly warm potatoes, bell pepper, celery, green onions, lovage, and dill and toss gently to combine ingredients. Season with salt and pepper. Spoon the salad into a serving bowl and serve immediately. The salad will keep, covered in the refrigerator, for up to 2 days. *****If you like your potato salad more creamy, add more Lemonaisse/Dijon Mustard mixture. ****You can substitute regular mayonnaise for the Lemonnaise. ****Other additions to think about: minced garlic scapes, garlic chives, chives, fresh thyme, or any other savory herb. ****Substitute fresh Italian Parsley and Celery leaves for the Lovage if necessary. Enjoy, Craig John...A local sustainable farm fresh food blog... Juicy Garlic (414) Method: In a large pot, add the potatoes and cover with water. Salt lightly and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender within pierced with a fork. Drain potatoes.
CSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER. Tomatoes ripening in the hoophouse
CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Happy
More informationCSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER. - Farmer Steve, Kath and Crew
CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Photos
More informationCSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER
CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Fall Share
More informationCSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER
CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Growing
More informationCSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER. Best wishes from your Farmers Steve, Kath & Crew
CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue First
More informationIn This Issue. HighCross Farm CSA Newsletter. Mild Fall. This has been the mildest fall we have ever seen here. Still no frost.
CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Mild Fall
More informationSOUPS, SALADS & VEGETABLES
SOUPS, SALADS & VEGETABLES Wrap celery in aluminum foil when putting in the refrigerator and it will keep better. To keep potatoes from budding, place an apple in the bag with the potatoes. 61 Soups, Salads,
More information2018 Summer CSA Recipes Week 2
2018 Summer CSA Recipes Week 2 Creamy Garlic Scape Dip INGREDIENTS 10 garlic scapes 1/4 cup almonds 2 tbs. sunflower seeds 2 tbs. olive oil 1/4 cup freshly grated parmesan cheese salt and pepper 1/2 cup
More informationSteak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos
VitalMeals Week 3 Steak Quesadillas with Avocado sauce and Tomato Salad Spicy Kale Stuffed Chicken Breasts Cauliflower "Mashed Potatoes" Parmesan Chicken Dry Rubbed Flank Steak Spinach Salad Miso Ginger
More informationAvocado Corn Salad. Grilled Asparagus with Garlic Butter
Side Dishes Avocado & Corn Salad Grilled Asparagus Amish Macaroni Salad Cranberry Sauce Caesar Salad Creamy Mac-and-Cheese Creamy Pasta Salad Potato Salad Savory Dijon Stuffing Sweet Potato Puff Twice-Baked
More informationAugust Recipes. Summer Soups & Salads
Metabolic Medical Centers August Recipes Summer Soups & Salads 3 Bean Salad Asian Salmon Salad Basil Beef Salad Cold Tomato and Cucumber Soup Cold Tomato Soup Couscous Salad Gezpacho with Fresh Shrimp
More informationChicken with Salad Lemon Herb Dressing
Chicken with Salad Lemon Herb Dressing Buy or bake 3 small chickens. Chickens can be baked a day ahead. If you are baking them yourself sprinkle with salt and pepper, stuff chicken with one sliced lemon
More informationNEWSLETTERS OCTOBER NEWSLETTER. Select A Different Newsletter: Date. Back To All Newsletters. Tuesday October 22, Greetings CSA Members,
NEWSLETTERS Back To All Newsletters OCTOBER 23 2013 NEWSLETTER Select A Different Newsletter: Date www.denisonfarm.com Tuesday October 22, 2013 Greetings CSA Members, What a wild ride this season has been.
More informationVegetarian Recipes. Your Favorite Berries, Fruit & Nuts (Serves 1)
Vegetarian Recipes Your Favorite Berries, Fruit & Nuts (Serves 1) In a bowl, combine your favorite fresh or frozen berries (blueberries, strawberries, raspberries) with your favorite fruit (i.e. banana,
More informationFebruary Seafood. Easy Delicious Shrimp Chowder. Marian J. Good, Denver oz. can condensed New England Clam Chowder.
February 2018 - Seafood Easy Delicious Shrimp Chowder Marian J. Good, Denver 10.75 oz. can condensed New England Clam Chowder 1½ cans milk 8.25 oz. can creamed corn 1 teaspoon Old Bay seasoning 1 / 26
More informationAlmond Crusted Fish. makes 2 servings
Almond Crusted Fish makes 2 servings 1/2 pound mild white fish filets (sole, flounder, orange roughy, etc.) 1/6 cup sliced almonds 1 Tablespoon reduced-fat margarine, melted 1 Tablespoon lemon or lime
More informationSmoked Salmon Omelet. Week 4 Meals DAY 1. Serves 1 Prep time: 5 minutes Cook time: 5 minutes
Week 4 Meals DAY 1 Smoked Salmon Omelet Prep time: 5 minutes Cook time: 5 minutes 3 eggs 1 tablespoon chopped dill 1 tablespoon olive oil 2 tablespoons coconut oil 4 ounces smoked salmon Whisk the eggs
More informationRemaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese
Meal Plan Menu Thursday: Buttermilk Dressing From The Practical Produce Cookbook by Ray and Elsie Hoover 1 cup buttermilk 1 cup mayonnaise or salad dressing 1 tbsp. fresh dill or 1 tsp. dried dill 1 tbsp.
More informationChicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad
Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon
More informationVITALMEALS Healthy Eating Made Simple! VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Spr
VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Sprouts Parmesan Creamed Spinach Day 3 Indian Curry Cauliflower Rice Day 4 Steak and Herbs Tomato
More informationRare Earth News. Sign me up for 2018! What s in the box today? Bok Choy. Brussels Sprouts. Carrots Celeriac.
Rare Earth Farm November 22nd 2017 www.rareearthfarm.com Rare Earth News What s in the box today? Bok Choy Brussels Sprouts Carrots Celeriac Leeks Sweet Potatoes, organically grown but not certified from
More informationSCHOONER FARMS CSA WEEK 7 AUGUST 8, 2016 NEWSLETTER
SCHOONER FARMS CSA WEEK 7 AUGUST 8, 2016 NEWSLETTER This Week s Harvest Chard - Rainbow & White Kale - 2 Types Peppers Jalapeno Peppers Green Beans Summer Squash Eggplant Cherry Tomatoes Tomatoes Berries
More informationrecipes Harvest of the Month FEBRUARY Winter Squash JANUARY Brussels Sprouts MARCH Cauliflower MAY Avocado APRIL Mushrooms JUNE Apricots
2017 JANUARY Brussels Sprouts FEBRUARY Winter Squash MARCH Cauliflower APRIL Mushrooms MAY Avocado JUNE Apricots JULY Raspberries AUGUST Grapes SEPTEMBER Cucumber OCTOBER Bell Peppers NOVEMBER Cranberries
More informationServe soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.
Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded
More informationGive thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING
Give thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING Powered THANKSGIVING BY PLANTS From appetizers to dessert, we re sharing our favorite dishes for a plantbased Thanksgiving. Inside, find the
More informationClean Eating Taco Shrimp
Clean Eating Taco Shrimp Serves 4 Course: Main Course Main Ingredient: Fish 2 pounds large, pre-cooked shrimp thawed if frozen 4 tbsp. taco seasoning see recipe Clean Taco Seasoning 2 tbsp. olive oil (or
More informationPink Party Salad. Ingredients. Directions. Nutrition Information. Makes: 6 servings
Pink Party Salad Makes: 6 servings 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons
More informationY OLI OLIY I. WHAT CAN I EAT? 14 meals that are ideal for losing weight!
I I I I I I I I TM INGREDIENTS ACTIVE THEIVE, BETTER BD CMPAN WHAT CAN I EAT? 14 meals that are ideal for losing weight! 14 meals that are ideal for losing weight; they can be used on meal days, and several
More informationDiabetic Spinach and Cheese Omelets
Diabetic Spinach and Cheese Omelets 2 large eggs 1 tablespoon butter 1 cup coarsely chopped spinach 1/3 cup chopped tomatoes 1/8 teaspoon salt 1/3 cup (1 1/2 oz.) shredded Swiss cheese 1/8 teaspoon pepper
More informationPasta Recipes Created by Nicole Porter Wellness
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
More informationDesserts Thoroughbred Pie Pumpkin Cheesecake Dessert
Menu 1. Turkey 2. Gravy 3. Sausage & Apple Stuffing 4. Cranberry Cream Dream Salad 5. Sour Cream and Onion Smashed Potatoes 6. Cinnamon Roasted Butternut Squash 7. Not Your Traditional Green Bean Casserole
More informationLocation: Richwood City Council. Union County Farmer s Market. Location: City Parking Lot, Sixth & Main Streets, Uptown. When: Saturdays.
UNION COUNTY 2011 FARMERS MARKETS Memorial Hospital of Union County Farmer s Market Location: Morey Center Entrance Hours: 11:00am 2:00pm Dates: June-September Wishwell Farms Marysville Satellite Market
More information%FMJDJPVT %*"#&5&4 3&$*1&4
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
More informationThe Four Seasons. Menu
The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,
More information2011 Warren RECC Recipe Cards
2011 Warren RECC Recipe Cards 1. Baked Salmon with tomatoes, spinach & mushrooms (diabetic) 2. Easy Chili City Style 1. Slow Cooker Pork Loin (diabetic) 2. Summertime Turkey Burgers 1. Peanut Butter &
More informationVITALMEALS Healthy Eating Made Simple! VitalMeals Week 13 Day 1 Mexican Salmon Cauliflower Rice Day 2 Chicken and Broccoli Bake Day 3 Jerk Pork Roast
VitalMeals Week 13 Day 1 Mexican Salmon Cauliflower Rice Day 2 Chicken and Broccoli Bake Day 3 Jerk Pork Roast String Beans with Shallots Day 4 Strawberry chicken salad Day 5 Thai Shrimp Burgers Asian
More informationCooking Day Instructions: from meals prepared
Cooking Day Instructions: from meals prepared 8.16.2017 #1 - Pork Tenderloin Sandwiches Thaw if frozen. Grill or bake at 350 degrees (about 30 minutes) to internal temperature of 145 degrees. Allow to
More informationSpicy Squash Cakes. (Source: University of Illinois, Urban Extension website)
Spicy Squash Cakes (Source: University of Illinois, Urban Extension website) This recipe works well with a combination of zucchini and pattypan or yellow squash. Temper the fieriness of the jalapenos by
More informationQuinoa Salad. Ingredients
hydrating Salad Notes: marinate in the lime juice for a while, make this the night before eating. Cucumber, Black Bean, Corn, Tomato, and Avocado Salad 1 English cucumber, diced 1 can black beans, rinsed
More informationServe with pasta, or over baked potatoes, or spread over toasted baguette slices.
Meal Plan Menu Thursday: Fresh Basil Pesto From Simply Recipes 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts
More informationFIELD notes UCSC Farm
Sixth Harvest: 7/7/15 & 7/10/15 Potato Vegetable Salad 1 lb. new potatoes 1 cup shelled fresh peas 1 summer zucchini, thinly sliced into coins 1/4 cup chopped chives 2 green onion, chopped, white and green
More informationHelp Your Diabetes: Menu & Recipes for Week 20
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 20 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Cream of Buckwheat* 2 Scrambled Eggs Artichoke Hearts Bell
More informationHelp Your Diabetes: Menu & Recipes for Week 2
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 Eggs Over Easy 2 Canadian Bacon Red Pepper strips 2 Scrambled
More informationFuFu This popular African dish is fun to say and fun to eat. Serve fufu in place of mashed potatoes for a sweet surprise.
Adult Recipe Cards FuFu This popular African dish is fun to say and fun to eat. Serve fufu in place of mashed potatoes for a sweet surprise. 3 cups water 4 ripe plantains 1 tbsp butter 1 clove of garlic,
More informationSeptember Recipes. Back to School, Fast & Easy
Metabolic Medical Centers September Recipes Back to School, Fast & Easy Balsamic Bruchetta Chicken Best Chicken Chicken Scallopini w/ Tomato Salad Chinese 5-Spice Tilapia Eggplant Tomato Salad Garlic Grilled
More informationRecipes PORK LOIN ROAST
NOTES & TIPS: Roasts are easier to carve if allowed to set 15-20 minutes after removing from oven. Because meat continues to cook after removal from oven, it should be removed when thermometer registers
More informationTHANKSGIVING VEGETARIAN SIDE DISH RECIPES
THANKSGIVING VEGETARIAN SIDE DISH RECIPES Table of Contents Baked onions and green bell s 2 Herbed crushed potatoes 3 Green beans with walnut dressing 4 Cauliflower cheese 5 Roasted shallots with rosemary
More informationAdd 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.
Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,
More informationFRESH FROM THE GARDEN:
Baked Ziti and Summer Veggies FRESH FROM THE GARDEN: Creative Recipes Using Farmers Market Produce 4 oz uncooked ziti pasta 1 Tbsp olive oil 2 cups chopped yellow squash 1 cup chopped zucchini 1/2 cup
More informationRutabaga 101. Never heard of it? Discover this gem
Rutabaga 101 Never heard of it? Discover this gem How to store: Store in a plastic bag in the crisper drawer of your fridge for several weeks. Larger rutabagas are often woody and have stronger flavors
More informationThanksgiving Dinner for 8
Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about
More informationApple, Bacon Brussels Sprouts
Vegetables Apple, Bacon Brussels Sprouts 8 oz brussels sprouts 2 slices bacon 1 granny smith apple 1 tbs apple cider vinegar Preheat oven to 450 F Peel, core, and dice the apple, toss it with a splash
More informationEasy Italian Wedding Soup
2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted
More informationCooking Instructions. OPEN meal prep_ June 2017 (recipes follow)
Cooking Instructions. OPEN meal prep_ June 2017 (recipes follow) Curried Chicken and Brown Rice * heads up 1 ½ hour cooking time 1. Adjust rack to middle position and heat oven to 375 degrees. 2. Heat
More informationCSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER
CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Happy
More informationFROZEN/REFRIGERATED White Fish Filets, 6-8 Butternut Squash Cubes, 1 container Unbaked Pie Shell (Or Homemade), 1
Ginger Peach Pork Tenderloin, Roasted Root Vegetables, Steamed Spinach Beef and Black Bean Taco Bake, Chips and Salsa, Sliced Avocado Crockpot Chicken Spaghetti, Cucumbers and Tomatoes Quick Bean Soup,
More informationA MELANGE OF ROASTED ROOT VEGETABLES
A MELANGE OF ROASTED ROOT VEGETABLES 2 pounds carrots, peeled, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 2 pounds red beets, peeled, stem and root ends trimmed and cut into 8 wedges
More information4 th. of July. RECIPES Celebrate with family & friends with these delicious recipes sure to please everyone! JJVirgin
4 th of July RECIPES Celebrate with family & friends with these delicious recipes sure to please everyone! JJVirgin Start Your Day Right! Strawberry Protein Milkshake The Virgin Diet Cookbook, Harlequin
More informationIngredients: Directions:
Corn Pudding Oven Temp: 400 F Cook Time: 30-35 mins. Servings: 8-10 3 eggs (beat eggs) 3/4 cup Splenda 1 ½ tbsp. flour 1 can fat free evaporated milk 1 tsp. vanilla extract 1 can cream style corn 1. Pre-heat
More informationHoliday Recipes. Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip. Soups & Salads
Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip Soups & Salads Holiday Recipes by Roasted Butternut Squash Soup Apple, Blue Cheese, and Walnut Salad Vegetables & Sides Roux-less
More informationBANANA OATMEAL PANCAKES Submitted by Varneega T.
SPRING COOK BOOK BANANA OATMEAL PANCAKES Submitted by Varneega T. 5 minutes 2 bananas 2 eggs ½ cup rolled oats ½ tsp baking powder 1 tbsp peanut butter ½ tsp cinnamon Pinch of salt Toppings Maple syrup
More informationUNEXPECTED HERB RECIPES FLAVORS WITH A TWIST SHOPGARDENREPUBLIC.COM
20 HERB RECIPES UNEXPECTED FLAVORS WITH A TWIST BASIL MOJITO COCKTAIL 1 About 10 large basil leaves, divided 1/4 cup plus 4 tsp. superfine sugar, divided 1/4 cup lime juice 1/2 cup white rum About 1/2
More informationGREEN POWER CHOPPED SALAD
GREEN POWER CHOPPED SALAD INGREDIENTS: SALAD: 2-cups (7 oz.) chopped Boston lettuce 2-cups (7 oz.) chopped Arugula + Kale blend (or one or the other) 1/4 cup (1 oz.) finely chopped parsley ½ ripe green
More informationMEAL PLAN #10 BREAKFAST
MEAL PLAN #10 BREAKFAST Quinoa Pudding Recipe makes 6 servings 1 cup quinoa 2 cups water 2 cups apple juice 1 cup raisins 2 tablespoons lemon juice 1 teaspoon ground cinnamon, or to taste salt to taste
More informationCLEARSKI SOLUTI TH DR.TREVORCATES
CLEARSKI N SOLUTI ON WI TH DR.TREVORCATES Cl earski nreci pes Grass Fed Beef Stew Entrées: 2 pounds Grass fed stew beef (or buffalo) 1 tablespoons coconut oil 2 cups water 1 clove garlic, peeled 1 or 2
More informationAntipasto Tortellini Salad
Antipasto Tortellini Salad 1lb Frozen Tortellini pasta 1 English cucumber, halved & sliced lengthwise 1 red onion, halved 1 orange pepper, seeded & halved 1 cup cherry tomatoes 8oz pepperoni stick, halved
More informationThick and Creamy Corn-Potato Soup Tomato Basil Soup
DANIEL FAST RECIPES Thick and Creamy Corn-Potato Soup 6 ears corn (cut off the cob) 6 medium-large red potatoes (chopped in 1/2 inch pieces) 6 carrots (finely chopped) 1 medium-large onion (finely chopped)
More informationCelebrate National Nutrition Month with Delicious, Healthy Recipes
Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address
More informationCooking Day Instructions: from meals prepared
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
More informationBring On the Beef FIVE BEEF RECIPES YOUR FAMILY WILL LOVE
Bring On the Beef FIVE BEEF RECIPES YOUR FAMILY WILL LOVE Quick and Speedy Asian Beef Bowls Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette Lazy-Butt Pepperoncini Beef Subs with Caramelized Onions
More informationThursday. Sunday. Monday. Saturday. Wednesday. Friday. Tuesday. Week 1
Sunday Monday Tuesday Wednesday Thursday Friday Saturday Week 1 Sunday - Breakfast PALEO BREAKFAST SUNDAY WEEK 1 PALEO AVOCADO EGG Prep time Cook time Ready in Serves 5 min 15 min 20 min 2 directions 1.
More informationDill. Dressings: Share Member Anna Adam s Favorite Dressing Recipe (Shareholder Recipe) 1 cup packed cilantro leaves 2 garlic cloves, crushed
Dill Use dill as a garnish for sandwiches, eggs, hummus, salmon, salads or lentils. In other words use dill to garnish EVERYTHING! Whip up some lemon dill sauce. Did you know drinking dill tea is recommended
More informationLow Carb & Tasty Recipes
Low Carb & Tasty Recipes My name is Amelia Easterbrook and I am a senior studying Public Health and Nutrition at the University of Nevada, Reno. As part of my curriculum, I have had the wonderful opportunity
More informationEasy Red Bean Soup. Brown the sausage in a heavy pot. Add onion and sauté until onion is soft.
Easy Red Bean Soup 3 Cans Blue Runner Creole Cream Style Red Beans or Navy Beans 2 Cans Chicken Broth (Low Salt recommended) 1/2 lb. of sausage (hot or mild) sliced and quartered 1 onion -chopped 1 tbsp
More informationSugar Snap Peas Snap Pea & Turnip Salad Tomato Salsa with Sugar Snap Peas Steamed Sugar Snap Peas with Papaya Salsa
Sugar Snap Peas Sweet-tasting whether raw or cooked, are a cross between garden or shelling peas and snow peas. Peas a legume or a plant that bears fruit in the form of pods enclosing the fleshy seeds
More information7 Day Meal plan. Breakfast. Crustless mini quiches recipe Serve with 1 pc whole grain toast and 1 fruit. Lunch. Spicy Tuna Wraps.
Bell Pepper Egg-in-ahole Serve with 1 pc whole grain toast and 1 fruit 7 Day Meal plan Fri 1 Sat 2 Sun 3 Mon 4 Tue 5 Wed 6 Thu 7 Bell Pepper Egg-in-ahole Serve with 1 pc whole grain toast and 1 fruit Bell
More informationUTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator
UTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator CARMELIZED ROASTED VEGETABLES This recipe separates the vegetables into two or three baking dishes
More informationServings 4 Calories 230 ORANGE CHICKEN NUGGETS
New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil
More informationCelebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip
Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit Menu Artichoke and Green Chili Dip Seafood Salmon Roulade Cauliflower Puree in Tomato Cups Israeli Couscous,
More informationHelp Your Diabetes: Menu & Recipes for Week 9
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 9 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Ham and Egg Skillet* Cream of Buckwheat Eggs Over Easy Canadian
More informationVITALMEALS Healthy Eating Made Simple! VitalMeals Week 15 Day1 Cilantro Lime Rice and Chicken Bowl Day 2 Caprese Chicken Broccoli Salad Day 3 Low Carb
VitalMeals Week 15 Day1 Cilantro Lime Rice and Chicken Bowl Day 2 Caprese Chicken Broccoli Salad Day 3 Low Carb Meatloaf Cauliflower "Mashed Potatoes" Day 4 Strawberry and Avocado Spinach Salad Day 5 Tuna
More informationCold Soups Mini Recipe Book
Cold Soups Mini Recipe Book Carolyn Washburn And Carly Vanderhorst Utah State University Cooperative Extension Washington County Chilled Bean Soup 4 cups chopped tomatoes 2 cups spicy hot V8 juice 1 can
More information1. Carrot Raisin Salad
Prep time: 15 minutes Serves: 12 Serving size: ¼ cup Peeler Large mixing bowl Measuring spoons Spoon 1. Carrot Raisin Salad 4 medium carrots, grated 2 medium apples, chopped 1 rib of celery, chopped 1
More informationCSA MEMBER NEWSLETTER CSA MEMBER NEWSLETTER. A fresh batch of Kath s Sauerkraut is now available on the web store.
CSA MEMBER NEWSLETTER HIGHCROSS CSA MEMBER NEWSLETTER FARM To everything there is a season, a time to plant and a time to pluck up that which is planted. Finest F i n e s t Quality In This Issue Fall Bounty
More informationSummertime Vegetarian Menu Plan
Summertime Vegetarian Menu Plan Week 1 Healthy Mexican Zucchini Boats Mexican Quinoa Garden Vegetable Pie Moroccan Cauliflower Chickpea Pitas with Tzatziki Sauce Corn, Avocado, and Black Bean Salad Vegetable
More informationJr Iron Chef Competition Delaware Academy, Delhi, NY Saturday, March 22, High School Recipes
2014 Jr Iron Chef Competition Delaware Academy, Delhi, NY Saturday, March 22, 2014 High School Recipes Team: Savor 20-14 FIRST PLACE WINNER Recipe: Mexican Quinoa Salad 1 cup quinoa 2 cups water 1 can
More informationTable of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...
Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13
More informationRecharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
More informationBaked Encrusted Salmon
Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast
More informationHuevos Rancheros 8 net carbs per serving 1 tbsp butter 10 eggs, beaten 1 cup cream 8 ounces mexican blend cheese (shredded) 1/2 tsp pepper 1/4 tsp chi
VitalMeals Week 7 Day 1 Huevos Rancheros Day 2 Rosemary Ranch Chicken Kabobs Spinach Salad Day 3 Avocado Chicken Salad Day 4 Pork and Mushroom Stir Fry Day 5 Fish Cakes Spicy Sweet Potato Chips Day 6 Low
More informationThursday. Sunday. Monday. Saturday. Wednesday. Friday. Tuesday. Week 4
Sunday Monday Tuesday Wednesday Thursday Friday Saturday Week 4 Sunday - Breakfast PALEO BREAKFAST SUNDAY WEEK 4 PALEO ISLAND SMOOTHIE Prep time Cook time Ready in Serves 5 min 3 min 8 min 2 directions
More informationAsian Turkey Burgers. Easy Chicken Dinner
Asian Turkey Burgers 1 lb ground turkey 3/4 cup chopped onion (white, green, or red) 3 tbsp chopped parsley 1 finely diced green pepper 1/2 cup Walden Farms Asain dressing 1 tbsp low sodium soy sauce 2
More informationHospice of the Upstate Summer Cookbook
Hospice of the Upstate 2015 Summer Cookbook Spicy Chicken and Tomato Pasta 1 pound penne (regular or gluten free) 2 tablespoons olive oil 6 cloves garlic, minced 1 teaspoon red pepper flakes 1 skinless,
More informationBarbecue Cookbook. Compiled by cookdojo home edition. Powered by CookDojo Home Edition - Web Based Version. Page 1/ :06:36
Barbecue Cookbook Compiled by cookdojo home edition Powered by CookDojo Home Edition - Web Based Version Page 1/11 2005-06-07 11:06:36 List of Recipes Barbecue Baked Barbecued Chicken Marinated Steak Kabobs
More informationSlow-Cooker Latin Chicken With Black Beans And Sweet Potatoes Serves Day Fix Containers: 1 ½ Red, 1 ½ Yellow
Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes 21 Day Fix Containers: 1 ½ Red, 1 ½ Yellow 3 lb. bone-in skinless chicken thighs (Take Skin Off to Eat) 2 tsp. ground cumin salt and pepper
More informationWeek 4 Recipes. Instructions: Reheat cooked quinoa in saucepan, remove from stove stir in egg white, vanilla, milk and spices.
Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak
More informationMeals for Groups: Recipe Book
Meals for Groups: Recipe Book Community Learning Network July 2016 By Haela Booth-Howe & Hilary Douglas The goal of this ebooklet is to provide easy-to-make recipes for groups both small and large. Most
More informationVitalMeals Healthy Eating Made Simple! VitalMeals Week 100 "No matter our age, everyone in our household knows that cooking and eating together is whe
Week 100 "No matter our age, everyone in our household knows that cooking and eating together is where the fun is." Corky Pollan Lunch Option Chicken Sandwich with Avocado and Tomato Day 1 Chicken Avocado
More informationBlackened Fish with Strawberry Kiwi Salsa. Vegetable and Goat Cheese Phyllo Pie
Blackened Fish with Strawberry Kiwi Salsa Vegetable and Goat Cheese Phyllo Pie BLACKENED FISH WITH STRAWBERRY KIWI SALSA For the Blackened Fish: 4-4 oz fillet fish (4 ounces each; flaky white fish like
More informationCOOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
More information