I can not say enough about how much we love shared bounty. We have been repeat subscribers for many years. The produce is excellent. It is always fresher and better […]
Monthly Archives: February 2017
Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 8 cups chopped fresh bok choy 2 tablespoons reduced-sodium soy sauce Salt and ground black pepper […]
Stir-Fried Bok Choy with Ginger and Garlic
This may be the most refreshing and thirst quenching summer salad you’ve ever had! And this watermelon, strawberry and tomatillo salad only takes 10 minutes to make from start to […]
Watermelon, Strawberry and Tomatillo Salad
Pesto is a pantry staple. Freeze fresh summer pesto for a burst of summer in the middle of winter. This garlic scape pesto is, in its simply, amazing. Ingredients 10 […]
Garlic Scape Pesto
1 tablespoon olive oil 1/4 cup white onion, diced 1 shallot, chopped fine 1 small fennel bulb, diced 6 asparagus spears, cut into _ inch pieces 6 artichoke bottoms, canned […]
Fennel,asparagus, and artichoke empenadas
4 medium fennel bulbs 3 tbsp olive oil, plus extra for drizzling Salt and black pepper 15 large whole garlic cloves, skin on 4 tbsp verjuice(or 4 tbsp lemon juice […]
Braised fennel with capers and olives
Ingredients 1 small rutabaga, skin removed 1/4-1/2 tsp. salt Instructions Slice the rutabaga in half, and then cut into “fries.” *I placed my “fries” into cold water and allowed them […]
Rutabaga Fries
This dairy-free celery root puree has been kicked up a notch with balsamic roasted beets and sweet, pearl onions. It’s a deliciously perfect, plant-based meal. INGREDIENTS Balsamic Roasted Beets and […]
Celery root puree with balsamic roasted beets and pearl onions
Ingredients Kohlrabi and Zucchini Fritters 1 Kohlrabi, peeled and grated 1 large Zucchini, grated 1 large Egg ¼ teaspoon Salt ¼ teaspoon Garlic Powder ¼ teaspoon Chili Powder (optional) ½ […]
Kohlrabi & Zucchini Fritters with Sriracha Mayo
I love to roast vegetables, and potatoes (and sweet potatoes) are some of my favorites to receive this treatment. The addition of green beans and garlic gives this dish a […]
Roasted Red And Sweet Potatoes With Green Beans And Garlic
This is a delicate, fresh salad that makes the most of spring and summer lettuces and herbs. Make this within a day or two of receiving your CSA box so […]
Catch-All Herb Salad With Lemon-Sage Vinaigrette
Try to make sure the eggs are as fresh as possible to ensure that beautiful puffy rise in the oven. Many seasonal vegetables will work here, but try not to […]
Shared Bounty Farm Egg Souffle With Vegetables
Pesto — or a pestolike sauce — is an ideal CSA recipe. It can be made traditionally with basil leaves and pine nuts, or with almonds and parsley, or even […]
Herb Pesto
Many greens will work wonderfully in this dish – try chard, kale, collards or spinach (though the latter will cook down much more quickly). I add caramelized red onions (yellow […]
Wilted Greens With Caramelized Red Onion And Toasted Walnuts
Ingredients 1 medium acorn squash, halved 1-1/2 cups water 1/4 cup maple syrup 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt Directions Preheat […]
Maple-Glazed Acorn Squash
Ingredients 2 tablespoons canola oil 2 tablespoons butter 4 garlic cloves, sliced 2 pounds fresh green beans 1 cup reduced-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper Directions In […]
Fresh Green Beans & Garlic
Ingredients 1 medium head cauliflower (about 2-1/2 pounds), broken into florets 2 tablespoons olive oil 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed 1/2 teaspoon salt Directions […]
Roasted Rosemary Cauliflower
Ingredients 4 medium red potatoes, cubed 1 medium onion, cubed 1 medium sweet red pepper, cubed 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 1/4 teaspoon each dried basil, dill […]
Potatoes Plus Recipe
Ingredients 1 cup quinoa, rinsed 1 can (14-1/2 ounces) vegetable broth 1/4 cup water 2 medium zucchini, halved lengthwise and sliced 1 medium yellow summer squash, halved lengthwise and sliced […]
Quinoa Squash Pilaf
Ingredients 2 cups sliced yellow summer squash (1/4 inch thick) 1 cup sliced zucchini (1/4 inch thick) 1 medium onion, chopped 1/4 cup sliced green onions 1 cup water 1 […]
Calico Squash Casserole
Ingredients 1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed 1 cup mayonnaise 1 tablespoon grated onion 1 tablespoon prepared horseradish 1/4 cup shredded cheddar cheese […]
Creamy Carrot Casserole
Ingredients 4 pounds fresh asparagus, trimmed 1/4 pound butter, melted 2 cups shredded Parmesan cheese 1/2 teaspoon pepper Directions Preheat oven to 350°. In a large saucepan, bring 1/2 in. […]
Parmesan Asparagus Recipe
Ingredients 1-1/2 pounds fresh Brussels sprouts, halved 2 tablespoons olive oil 3 garlic cloves, minced 1/2 cup heavy whipping cream 3 tablespoons Dijon mustard 1/8 teaspoon white pepper Dash salt […]
Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe
Ingredients 1 large head cabbage, shredded (about 12 cups) 1 onion, chopped 6 tablespoons butter, divided 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 8 ounces process cheese […]
Cabbage Casserole Recipe
INGREDIENTS 6 firm peaches, pitted and quartered 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 clove garlic, minced 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon […]
Peach and Blue Cheese Salad
INGREDIENTS 2 pounds red beets (about 4 large), trimmed of greens 1/4 cup olive oil 6 cloves garlic, peeled 1/2 cup walnuts 2 tablespoons to 1/4 cup freshly squeezed orange […]
Beets with Garlic-Walnut Sauce
INGREDIENTS CARAMELIZED ONION-TOMATO JAM: 2 tablespoons olive oil 2 Vidalia onions, thinly sliced 2 teaspoons kosher salt 2 cloves garlic, minced 10 Roma tomatoes, cored, seeded and roughly chopped (about […]
Ratatouille Tart with Caramelized Onion-Tomato Jam
INGREDIENTS 2 medium zucchini 1 teaspoon kosher salt 4 ounces feta cheese, coarsely chopped or crumbled 1 1/2 tablespoons chopped fresh dill, plus whole dill for garnish 1 tablespoon chopped […]
Zucchini Fritters with Feta and Dill
A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they’re not usually eaten at breakfast. In […]
Frittata with Zucchini
INGREDIENTS FOR SALAD: 1 small seedless watermelon, peeled and cut into small chunks 2 heirloom tomatoes, each cut into 8 wedges 1 tablespoon mint, minced 1 tablespoon extra virgin […]
Refreshing Watermelon and Heirloom Tomato Salad
INGREDIENTS 1 stick unsalted butter, softened 1 to 2 teaspoons Asian chili paste, such as Sriracha Kosher salt 2 tablespoons chopped fresh cilantro DIRECTIONS Blend half the butter with the […]
Spiced Herb Butter for Corn
INGREDIENTS 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin […]
Marinated Zucchini and Summer Squash
INGREDIENTS MARINADE: 1/2 cup olive oil 1/2 cup sherry vinegar 3 tablespoons Dijon mustard 2 tablespoons fresh basil, chopped 2 tablespoons honey 1/2 teaspoon kosher salt 1/2 teaspoon cracked black […]
Marinated Veggie Kebabs with Halloumi Cheese
INGREDIENTS 4 cups chicken stock 1 teaspoon orange zest 1 teaspoon lemon zest Generous pinch saffron threads 2 medium zucchini 2 red bell peppers, halved lengthwise and seeded 4 tablespoons […]
Risotto Stuffed Peppers and Zucchini
INGREDIENTS 5 medium zucchini 3 tablespoons olive oil 4 medium to large tomatoes A handful of basil leaves, torn lemon DIRECTIONS Cut the zucchini into thick fingers. I think they […]
A Supper of Zucchini, Tomatoes, and Basil
INGREDIENTS 1 tablespoon canola oil 1-inch piece fresh ginger, roughly chopped 2 cloves garlic, finely chopped 1 teaspoon red chili flakes 1/2 cup hoisin sauce 1 tablespoon rice wine vinegar […]
Spicy Hoisin Glazed Eggplant
INGREDIENTS 6 ears fresh corn on the cob, shucked 1 to 2 tablespoons canola oil Kosher salt and freshly cracked black pepper 1 1/2 cups packed fresh basil leaves 1 […]
Charred Corn Salad with Basil Vinaigrette
INGREDIENTS 2 zucchini or summer squash, sliced lengthwise 1/4-inch thick About 3 tablespoons olive oil or melted butter or a combination Kosher salt and freshly ground black pepper 8 white […]
Grilled Squash Quesadillas with a Charred Tomato Salsa
INGREDIENTS 4 large multi-colored heirloom tomatoes, washed and dried Coarse sea salt 1 large ball Burrata cheese 1/2 cup fresh basil leaves, washed and dried Extra-virgin olive oil, for garnish […]
Heirloom Tomato Caprese Salad
COOK ROOT VEGETABLES Salted water to cover 1 large rutabaga (also called a Swede or a yellow turnip, often has a waxy skin for preservation), about 2-1/4 pounds, trimmed, peeled, […]
LEEK and ROOT VEGETABLE GRATIN
Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor. INGREDIENTS Two 1-pound eggplants, […]
Grilled Eggplant Salad with Walnuts
This recipe calls for sweet bell peppers, but it’s also terrific with Gypsy peppers, a slender variety that comes in a range of flavors. “You play the pepper lottery,” Sheamus […]
Roasted Peppers with Leeks
Fresh cucumbers are excellent when gently braised in butter and served warm. INGREDIENTS 1 1/2 tablespoons unsalted butter 1 medium leek, white and pale green parts only, cut into 1/2-inch […]
Braised Cucumbers with Dill
Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged “baby” carrots will never taste the same.) Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing […]
Grilled Carrot Salad with Brown Butter Vinaigrette
A terrific salsa verde makes this velvety potato salad extraordinary. Here the salsa is made with parsley and chives; try making it with other summer herbs, like tarragon or basil, […]
Potato Salad with Green Beans and Salsa Verde
INGREDIENTS 5 tablespoons extra-virgin olive oil 1 small white onion, finely chopped 5 garlic cloves, finely chopped 7 oil-packed anchovy fillets, drained and chopped 2 carrots, peeled and cut into […]
Pasta with Tomato and Black Olive Sauce
IN SEASON: May, June, October STORAGE: Store unwashed in plastic bag in the refrigerator. It should last 1 week in these conditions. COOKING TIPS: Both the leaves and stalks are […]