INGREDIENTS 1 tablespoon Sherry wine vinegar 1 tablespoon apple cider vinegar 1/2 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil 3 dried chiles,* stemmed Canola oil 1/3 cup shelled raw […]
Spinach
Chicken and Spinach Tortellini Soup INGREDIENTS 2 – 8 oz boneless, skinless chicken breasts, cubed 1 Tbsp canola, olive, or coconut oil 30 oz No Salt Added Chicken Broth 1 […]
Chicken and Spinach Tortellini Soup
This is a delicate, fresh salad that makes the most of spring and summer lettuces and herbs. Make this within a day or two of receiving your CSA box so […]
Catch-All Herb Salad With Lemon-Sage Vinaigrette
Try to make sure the eggs are as fresh as possible to ensure that beautiful puffy rise in the oven. Many seasonal vegetables will work here, but try not to […]
Shared Bounty Farm Egg Souffle With Vegetables
Many greens will work wonderfully in this dish – try chard, kale, collards or spinach (though the latter will cook down much more quickly). I add caramelized red onions (yellow […]
Wilted Greens With Caramelized Red Onion And Toasted Walnuts
Ingredients 1 cup quinoa, rinsed 1 can (14-1/2 ounces) vegetable broth 1/4 cup water 2 medium zucchini, halved lengthwise and sliced 1 medium yellow summer squash, halved lengthwise and sliced […]
Quinoa Squash Pilaf
IN SEASON: May, September, October STORAGE: Wash then dry. A salad spinner works great for drying leafy greens. After dry, place in a plastic bag in the refrigerator. In these […]