Fresh Broccoli Salad
Fresh Broccoli Salad Submitted by a CSA member at the 2011 potluck dinner Ingredients: 10 slices bacon 1 head fresh broccoli, cut into bite sized pieces 1/4 cup red onion, chopped 1/2 cup raisins 3 tablespoons white wine vinegar 2 tablespoons white sugar 1 cup mayonnaise 1 cup walnuts Directions: Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well...
Read MoreBroccoli Cheese Soup just like Panera
Broccoli Cheese Soup just like Panera From CD Kitchen Ingredients: 1 tablespoon butter, melted 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots, julienned salt and pepper, to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese Directions: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time....
Read MoreSpaghetti with Braised Kale
Spaghetti with Braised Kale from Bon Appetit Ingredients: 1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 1 1/2 cups) 8 large garlic cloves, thinly sliced 1/2 pound spaghetti 2 teaspoons fresh lemon juice Finely grated Parmesan cheese Directions: Rinse kale. Drain; transfer to bowl with some water still clinging. Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally,...
Read MoreRoasted Winter Vegetables with Cheesy Polenta
Roasted Winter Vegetables with Cheesy Polenta adapted by Farmer Dave’s from Eating Well Ingredients: 4 cups cauliflower florets (or broccoli, romanesco, or brussels sprouts) 4 cups cubed peeled butternut squash, (or sweet potato, carrots, pumpkin or beets) 1 medium onion, sliced 2 tablespoons extra-virgin olive oil 1/2 teaspoon finely minced garlic 3/4 teaspoon freshly ground pepper, divided 1/4 teaspoon salt 2 1/2 cups vegetable broth, or reduced-sodium chicken broth 1 cup water 3/4 cup cornmeal 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried 2/3 cup finely shredded Parmesan...
Read MoreButton Mushrooms and Greens
Button Mushrooms and Greens from Winter Foods by Brett Grohsgal & Julia Shanks Ingredients 1 gallon pre-washed greens: kale, collards, swiss chard, bok choi or tatsoi 1/2 onion, sliced 1 pint button mushrooms (portobello or crimini would also work well), sliced 1/4 inch thick. 1 teaspoon salt, plus salt & pepper to taste 2 teaspoons olive oil 2 cloves garlic 1/4 cup white wine 1 1/2 cup heavy cream Directions: Pre-blanch and shock greens: In a large pot of boiling salted water, cook greens until just wilted, approximately 1 minute and drain. Shock in an ice bath, and drain...
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