by Justine Denison | Aug 28, 2013 | Delicious Recipes, Soups
(Anni Daulter) 1 Tbl Extra-Virgin Olive Oil 1 Butternut Squash, peeled and cubed 1 yellow onion, chopped 3 garlic cloves, chopped 1 carrot, peeled and chopped 1 (32 oz) container chicken broth (Vegetable Broth may be substituted) 1/2 cup milk 1 cup water...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
(Martha Stewart) 1/4 cup slivered almonds 1 tablespoon olive oil 1 – 2 bunches collard greens, stalks removed, leaves thinly sliced crosswise 1/2 cup raisins 2 teaspoons white-wine vinegar Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
(Martha Stewart) Coarse salt 3/4 pound short pasta, such as rigatoni or penne 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 large shallot, minced 1/3 cup dry white wine, such as Pinot Grigio 1 bunch collard greens, center ribs removed, leaves sliced...
by Justine Denison | Aug 28, 2013 | Delicious Recipes, Salads
(From Scratch Club and former CSA Member, Jillian) My favorite way to enjoy hakurei turnips is in a salad. The light peppery sweetness of the turnips shines through. On their own, the leaves aren’t tough but they aren’t exactly tender either. However,...
by Justine Denison | Aug 28, 2013 | Delicious Recipes
1 bunch turnips, peeled and cubed 1 cup red wine 1/4 cup honey 2 tablespoons butter Place turnips in saucepan then add remaining ingredients and enough water to barely cover. Simmer until tender then pour into baking dish and bake at 350 for 30...
