Serves: 2 | Time: 30 minutes INGREDIENTS 2 – 8 oz salmon filets 1 heirloom or slicer tomato 6 oz greens of choice (kale, spinach, chard) 2 oz scallions or chives, chopped Lemon wedges Vinaigrette of choice (I used store bought raspberry vinaigrette but try making your own if you have time!) 2 Tbsp honey […]
Roasted Pumpkin Soup
This recipe is written for pumpkin but is great when made with kabocha squash, too. Kabocha is a Japanese variety of squash that’s also known as a Japanese pumpkin. If you want a crunchy topping or a snack for later, you can rinse the seeds and roast them in the oven with some salt and […]
Wild Rice Pilaf with Fresh Cranberries
Serves: 4-8 as a side dish | Time: 1 hour This is a great dish featuring wild rice and cranberries. Wild rice, or manoomin in Ojibwe, is native to the lake and river banks of the Great Lakes Region and is one of the only grains native to North America. Fresh cranberries are quite tart, […]
Beef Stew with Delicata Squash
Serves: 4-6 | Time: 1 hour This recipe is so hearty and warming. You can utilize any sort of root vegetables—rutabaga or purple top turnips would be a great addition, as would rosemary, parsley, or any other savory herbs! Adding delicata squash to the mix gives the broth a slight thickness and a sweet, nutty […]
Spanakorizo – Greek Spinach Rice
Serves: 4-6 as a side dish | Time: 1 hour Greek Spinach Rice makes use of the wonderfully sweet overwintered spinach we have available for the final Winter CSA box. It is an excellent risotto-like side dish to fish, lamb, or Greek-style meatballs packed with mint, parsley, and oregano. I topped mine with Greek yogurt […]
One Pot Vegan Curry Stew
Serves: 6-8 | Time: 1 hour 45 minutes Everything cooked up in one pot makes for a simple and satisfying meal. This recipe can be adapted to use whatever veggies you have on hand. INGREDIENTS 1 cup dried lentils 1 cup diced onion 2 tablespoons minced garlic 1-2 tablespoons curry powder 1/2 teaspoon black pepper […]
Asparagus Spinach Risotto
Serves: 4 | Time: 45 minutes INGREDIENTS 2 stalks green garlic, quartered lengthwise and sliced (can substitute green onions) Dash of salt 2 tablespoons olive oil 1 tablespoon butter 1 cup Arborio rice, rinsed ½ cup beer (lager or light brown ale) 4 cups warmed chicken or vegetable stock ½ pound asparagus, chopped into small […]
Veggie Pickle Soup
Serves: 6-8 | Time: 1 hour and 15 minutes INGREDIENTS 2 lb potatoes, peeled and diced 1 cup grated carrots, tightly packed 2 cloves garlic, minced 8 cups good chicken broth 1 jar Full Circle Pantry bloody mary pickles, grated and brine reserved 2 bay leaves 1 small onion, finely diced Salt and pepper, to […]
Rhubarb Basil Clafoutis
Serves: 6 | Time: 1 hour and 30 minutes A clafoutis is a custardy, pancake-like French dessert traditionally made with cherries. Our version features beloved spring rhubarb accented with fresh basil. INGREDIENTS Rhubarb mix: 2 c diced rhubarb (about 4 large stalks) 2 Tb sugar Dash of cinnamon Dash of nutmeg Clafoutis batter: 1/2 c granulated sugar 4 […]
Garlic Scape and Lemon Pasta
Serves: 4 | Time: 30 minutes Add spinach, kale or a protein to this versatile dish! Adapted from itsavegworldafterall.com INGREDIENTS 8 ounces spaghetti (or your favorite pasta) 1.5 cups garlic scapes, chopped 3 tablespoons olive oil 1 tablespoon butter 3 tablespoons lemon juice, divided 2 teaspoons lemon zest 1/2 cup grated parmesan salt and pepper to […]