Recipes
Kale and Bean Soup
Kale and Bean Soup
6+ servings
adapted from www.portuguese-recipes.com
1 T. olive or canola oil
6-8 garlic cloves (crushed or minced)
1 large onion, chopped
4 cups kale, chopped if fresh (1 bunch is plenty). You can us
Anita Boen's Heritage Chicken Recipe
1 whole pastured, organic chicken
1 small onion, quartered2 ribs of celery, cut into 3-4" pieceshandful of fresh herbs (parsley, sage, rosemary, thyme)salt and pepper to taste1 tbsp olive oilRemove bird from refrigerator 1/2 hour before cookingPrehe
Strawberry Vinaigrette
Wash and spin some fresh lettuce(I like the crunchy hearts) and chill in fridge under a damp towel.
In a nice big bowl, put:
Strawberry Rhubarb Pie
1 ½ cups sugar
3 Tbsp. quick cooking tapioca
¼ tsp. salt
¼ tsp. nutmeg
3 cups (approx. 1 lb.) of rhubarb cut into ½ inch pieces
1 cup fresh sliced strawberries
Pastry for double crust pie
Combine first 4 ing
Fancy Strawberry Rhubarb Jam
Recipe Courtesy SavingTheSeason.Ingredients
2 pounds rhubarb, 7 cups cut in a rough dice
3 pounds strawberries, 9 cups cut as pictured ABOVE
4 cups sugar
zest 1/2 Meyer lemon
2 tablespoons Meyer lemon juice
Directions
1 Pre
Pasta with Asparagus
5 minced garlic cloves 1 tsp dried red pepper dashes hot pepper sauce ¼ cup olive oil 1 tbsp butter1 lb asparagus¼ tsp pepper¼ cup shredded parm. che
Asparagus and Parmesan Tart
This is another of GEFA Volunteer Terry Brunner's Family favorite recipes
Country Cabbage Soup
1 t olive oil
3 potatoes, skin on, diced
4 cloves garlic, chopped
2 onions, halved and sliced
6 C chicken broth (OR 2 C broth, 2 C water)
2 carrots, peeled and sliced
1 t caraway seeds
4 C shredded green cabbage
salt and pepper to taste
pasl
Braised Cabbage with Garden Veggies
1 head of cabbage, washed and shredded
1 onion, chopped
1 medium pepper, chopped
1-2 carrots, peeled and sliced
2 cloves garlic, chopped
1/2 C oil (olive or canola)
1 C chicken broth (may also use water)
salt and pepper to taste
Using a large
Farmers Market Salad with Aged Gouda and Roasted Portabellas
Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad.
The BEST Pumpkin Pie – from Fresh REAL Pumpkin!
Recipe adapted from Nourishing Traditions by Sally Fallon
Apple-Butternut Squash Soup
Ingredients:
4 tablespoons unsalted butter
2 leeks, well washed and coarsely chopped
2 stalks celery, coarsely chopped
2 medium carrots, scrubbed and coarsely chopped
1 butternut squash
2 tart apples, peeled, cored and coarsely chopped
2 teasp
Roasted Winter Vegetables
Serves 8 (side dish), 3-6 (main course)“We have some version of this at least once a week,” says contributor Linda Bulson. “You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot,
Great Green Vegetable Pasta
Substitute other green vegetables to suit your tastes and what you have on hand.
INGREDIENTS1 cup cottage cheese or ricotta cheese½ cup milk (optional if using cottage cheese)1/3 cup Parmesan cheese (freshly grated)4-6 garlic scapes, finely c
Creamy Greens
1 tbsp olive oil
Greens to sauté
1 tbsp Dijon mustard
½ cup of half and half
¼ to ½ cup sour cream or whole milk yogurt
Salt and pepper to taste
Wash and roughly chop your greens. Sauté in hot ol
Greens and Cheese Bake
1 ½ lb greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)
salt and black pepper
1 ½ cups chicken or vegetable broth, divided
1 cup half-and-half
4 tbsp butter
¼ cup flour
1/3 cu