Ingredients – 1 bunch of fresh kale – Olive oil – Salt Instructions 1. Preheat oven and prep kale. Preheat your oven to 300°F. Remove the center stem by slicing along […]
Monthly Archives: September 2017
Ingredients 1 1/4 pounds boneless-skinless chicken filets 4 roasted ancho peppers ** cut into strips 1/2 ounces medium onion sliced 1/4-inch thick, 3 1 large clove garlic, sliced 1/4 cup dry white wine 1 cup heavy cream 1/8 teaspoon dried cumin 1 tablespoon olive oil, divided salt and pepper […]
CHICKEN WITH ANCHO PEPPERS AND CREAM
Ingredients plain flour , for dusting 1 sheet of puff pastry, large enough to cover the entire pan with overhang on the edges 4 bartlett pears 1/2 cup superfine sugar […]
Tarte Tatin
Hello SBF friends and welcome October! October marks the last month of our CSA season. At the end of each season we like to invite all of you out to […]
2017 SBF CSA Week #18
INGREDIENTS 1 pound of bok choy 1 teaspoon coarse salt(divided) 1 apple, peeled and cut into matchstick pieces 1 carrot, peeled and cut into matchstick pieces 1 1/2 tablespoons fresh lemon juice 1 1/2 teaspoons canola oil 1/2 teaspoon grated fresh […]
Bok Choy and Apple Slaw
Ingredients 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 1 egg beaten 1/2 teaspoon garlic salt 3/4 pound fresh green beans ( fresh purple snap beans can be used as well) 1/3 cup grated Parmesan cheese Instructions Preheat oven to […]
Oven Fried Garlic Parmesan Green Beans
Ingredients 2 tablespoons olive oil 1 cup diced onion 1/2 cup diced celery 2 cloves garlic, minced 1/2 teaspoon dried oregano 1 (14-ounce) can fire-roasted diced tomatoes 1 (6-ounce) can tomato paste 1 teaspoon sugar 1/4 cup chopped fresh parsley salt and pepper to taste 1 1/2 pounds fresh okra pods […]
Okra Parmigiana
Hello SBF Members! September is coming to a close and October marks the last month of the season. We hope everyone is enjoying being a part of a CSA and […]
2017 SBF CSA Week #17
INGREDIENTS 1/3 pound Italian sausage (omit sausage and add 1 cup of ricotta cheese to recipe for a meatless version) 1 (8 ounce) package cream cheese, softened 3/4 tablespoon garlic […]
Stuffed Hungarian Peppers
Ingredients 1/2 Butternut Squash cut into thick slices 8 cloves Garlic 1 tsp Chili flakes 1/2 tsp cinnamon 8 oz Feta Cheese a few rosemary sprigs 1/4 cup Olive Oil Kosher Salt to taste Freshly ground […]
Roasted Butternut Squash with Rosemary and Feta
Ingredients 4 slices of your favorite bread 3 tablespoons avocado oil or olive oil, divided (an herb infused oil is best) 3 cups chopped kale 1 cup shredded carrots 2 […]
Panzanella Salad with Kale, Carrots & Watermelon Radishes
Greetings Shared Bounty Members, You just have to love the weather here in Missouri. We went from beautiful, cool, fall-like weather, to summer heat again. While “hot and dry” is […]
2017 SBF CSA Week #16
Ingredients 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups) 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup) 2 1/2 Tbsp thinly […]
Turnip and Potato Patties
Ingredients 3 cups all-purpose flour 1 cup granulated sugar 1 cup light brown sugar 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon cinnamon 3 eggs 3/4 cup vegetable oil […]
Warm Apple Cake with Gelato
1 medium acorn squash, halved and seeded 1 tablespoon butter 2 tablespoons brown sugar Preheat oven to 350 degrees F. Turn acorn squash upside down onto a cookie sheet. […]
Roasted Acorn Squash
Happy September SBF friends! We hope everyone had a nice break and enjoyable Labor Day. We are absolutely loving these cooler days and nights we’re experiencing. We are also very […]