Wednesday, September 3, 2014

3701 S. Schultz-Portage Road
Elmore, OH 43416 · 419-862-3576

News Feed Comments

Variations on the Tomato Sandwich

August 31, 2014 by  

Variations on Tomato Sandwiches   This time of year, when the tomatoes are ripe and so very flavorful, I eat a lot of sandwiches with tomatoes in them. As many as I can, actually. It’s difficult for me to get tired of the classic BLT, but here are some variations I’ve been enjoying lately:   […]

Creamless Creamed Corn with Mushrooms and Lemon

August 31, 2014 by  

Creamless Creamed Corn with Mushrooms and Lemon Recipe from Food and Wine, September 2010   This dish is a great way to make creamed corn without the traditional addition of dairy. Dried shiitake mushrooms can be found in the produce section of the grocery store, but I’ve successfully made this dish without them. This makes […]

Fresh Corn Polenta with Avocado and Tomato Salad

August 31, 2014 by  

Fresh Corn Polenta with Avocado and Tomato Salad Recipe from food52.com   Here’s another way to serve sweet corn! This recipe can be served as a light lunch, or a hearty first course. Total time required: about 30 minutes. Makes 4 servings.   Ingredients 8 ears Shared Legacy Farms’ sweet corn, husked 2 T butter […]

Mixed Beet Salad with Basil and Olive Oil

August 31, 2014 by  

Mixed-Beet Salad with Basil and Olive Oil Recipe from nourishedkitchen.com   A beet salad is a great way to showcase the different colors of the beautiful beets in our boxes this week. The earthy sweetness of beets is beautifully complimented by the flavor of sweet basil. Note that red beets will stain the other varieties, […]

Garlic Roasted Japanese Eggplant

August 31, 2014 by  

Garlic Roasted Japanese Eggplant   4-6 Japanese eggplants Sea salt ⅛ c olive oil 1 heaping T crushed garlic Juice from 1 lemon   Trim the ends from the eggplants and slice in half the long way. Carefully score the flesh with short diagonal cuts then generously sprinkle with sea salt. Allow the eggplant to […]

Pico de Gallo

August 24, 2014 by  

Pico de Gallo Recipe from Cook’s Country, August/September 2013   Fresh tomatoes are chopped, mixed with salt, and drained to concentrate their flavor. This classic fresh salsa tastes great with tortilla chips and can also be used as a topping for chicken or fish. Total time required: about 40 minutes. Makes 4 servings.   Ingredients […]

Summer Succotash Salad

August 24, 2014 by  

Summer Succotash Salad Recipe adapted from Saveur, August/September 2013   This is a wonderful side dish for anything grilled. The sweet corn and onions are cooked on the grill and then combined with edamame (instead of the traditional lima beans) and an easy cilantro vinaigrette.   Total time required: about 30 minutes. Makes 6-8 servings.   […]

Best Ever Cilantro Lime Sauce

August 24, 2014 by  

  Best-Ever Cilantro Lime Sauce Recipe from cocinamarie.com   This sauce goes with pretty much anything. Great on fish tacos, but also try it as a salad dressing, or a dip for raw veggies, or a sauce for grilled chicken, pork chops or fish. It will keep for a week in the refrigerator. Total time […]

Rainbow Potato Roast

August 24, 2014 by  

Rainbow Potato Roast Recipe from Martha Rose Shulman, published in the New York Times 2/26/13   The beautiful colors of the multi-colored potatoes in your box this week are best showcased by roasting. The potatoes are best served when sizzling hot from the oven, but can be made ahead and reheated if necessary. Total time […]

Green Pepper and Tomato Salad

August 24, 2014 by  

Green Pepper and Tomato Salad Recipe from Rachael Ray (foodnetwork.com)   Combine your green bell peppers and globe tomatoes into this super fast side dish. Total time required: about 10 minutes. Makes 4 servings.   Ingredients 2 Shared Legacy Farms’ green bell peppers, seeded and cut into 1 ½-inch dice 3 Shared Legacy Farms’ globe […]

Next Page »