If you don’t want to just roast that sweet potato and devour it whole, try this recipe from Southern Living. And save the idea of making sweet potato broth for other dishes you’ll fix this year.
(2017) African Chick Pea Soup
Recipes
(2017) Persian Potato Pancakes
Adapted from Saveur magazine where they always have interesting international recipes.
(2017) Slow Cooker Sausage Stuffed Peppers
I’m making two versions of slow cooker stuffed peppers tomorrow. One will be this recipe from newleafwellness.com, cutting up my fresh tomatoes instead of using canned tomatoes. But I’m also going to make a simpler version. I bought mild sausage from Charlotte at Freedom Farmers Market Saturday. I’m going to use that to stuff a few peppers as well. Nothing else, just the sausage. We’ll see which we like better.
(2017) Shaved Raw Squash Salad with Pistachios and Peas
This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.
(2017) Twice-Baked Green Potatoes
We love stuffed potatoes. This recipe came from Southern Living and called for stuffing russet potatoes. But you can precook our little potatoes and layer them, gratin style, then top with these delicious greens.
(2017) Green Bean Casserole
Green bean casserole, you ask? Yes. This delicious version comes from Everyday Food magazine. Works if you have some green beans left over from last week still sitting in their paper bag in your vegetable bin.
(2017) Apple Fritters
Do fritters qualify as breakfast? I think so. This is a recipe that came originally from Family Circle magazine.
(2017) Cornmeal Pancakes, Roasted Squash and Sausages and Peppers
Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk egg and add 3/4 cup ale. Pour liquid into center of dry ingredients and use a fork to mix the wet and dry ingredients together, mixing Read More…
(2017) Fried Tomato and Eggs
This week I’m feeling like having breakfast for dinner. Here are two ideas. The original inspiration? Lost in the mists of time.
(2017) Kale Celery and Pineapple Power Juice
This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.