Wednesday, July 23, 2014

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

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Simple Sauteed Garlicky Greens (Kale, Collards, Broccoli Leaves, or Chard)

July 20, 2014 by  

Simple Sautéed Garlicky Greens (Kale, Collards, Broccoli Leaves, or Chard) Recipe from Atlas, Wild About Greens   This is a basic way to prepare sautéed chard, kale, broccoli leaves or collard greens . Add your favorite grain and some beans to make this a complete meal. Total time required: about 15 minutes. Serves 2-3.   […]

Elote (Mexican Grilled Corn)

July 20, 2014 by  

Elote (Mexican Grilled Corn) Recipe from Bon Appétit, July 2014   For me, it’s pretty difficult to improve upon fresh sweet corn, lightly steamed and slathered with butter, salt, and pepper. This recipe is definitely a close second to the purist’s experience. I particularly like Parmesan cheese here, and I often substitute smoked paprika for […]

Cheddar Green Onion Drop Biscuits

July 20, 2014 by  

Cheddar-Green Onion Drop Biscuits Recipe from Gourmet, January 2002   These biscuits are a delicious addition to any supper, and they’re great re-warmed and filled with scrambled eggs for breakfast the next day. They can be prepared ahead of time and refrigerated until you’re ready to bake them. Total time required: about 30 minutes (12 […]

Bruschetta with Tomatoes and Basil

July 20, 2014 by  

Bruschetta with Tomatoes and Basil Recipe from Cook’s Illustrated, September 1996   Bruschetta is a classic appetizer, and it’s easy to prepare. Although this recipe calls for country bread, I also like to use baguette slices for a smaller appetizer portion. Total time required: about 20 minutes. Makes 8 appetizer portions.   Ingredients 4 medium […]

Crispy Salt and Vinegar Potatoes

July 20, 2014 by  

Crispy Salt-and-Vinegar Potatoes Recipe from Bon Appétit, May 2014   Crispy, tangy, crunchy, salty—just a few words to describe these addictive salt-and-vinegar potatoes. The potatoes are cooked first in vinegar to infuse the flavor through the flesh of the potatoes, and then pan-fried until crispy before sprinkling with your best sea salt and finishing with […]

What to Do with Broccoli Leaves

July 20, 2014 by  

Some of us will be receiving broccoli leaves in our produce share this week. Broccoli leaves have a very similar appearance and flavor profile to collard greens (which are from the Brassica family just like broccoli, Brussels sprouts and cabbage), and can be cooked in much the same way as other sturdy greens including kale […]

Sweet Onion Dip

July 13, 2014 by  

Sweet Onion Dip, a.k.a. Crack Dip Recipe from Porter and Cu, Bountiful: Recipes Inspired by Our Garden   This dip is so easy, and tastes really wonderful. In our house, it’s also known as “crack dip,” because everyone who tries it is addicted. It’s versatile too–it can be served with bread and crackers, or raw […]

Yellow Squash and Mozzarella Quiche with Fresh Thyme

July 13, 2014 by  

Yellow Squash and Mozzarella Quiche with Fresh Thyme Recipe from Bon Appétit, September 2004   Faced with a deluge of zucchini from our kitchen garden, my mom served zucchini quiche at least once a week in the summer when I was growing up. It’s a good way to turn summer squash into a main dish, […]

Warm Potato Salad with Grainy Mustard

July 13, 2014 by  

Warm Potato Salad with Grainy Mustard Recipe from Gourmet, August 2006   This warm potato salad is perfect with grilled sausages. Total time required: about 25 minutes. Makes 4 servings.   Ingredients 2 lb Shared Legacy Farms’ Red Norland potatoes 1 ½ t salt, divided 3 T Shared Legacy Farms’ sweet onion, finely chopped ½ […]

Shredded Apple, Beet, and Carrot Salad

July 13, 2014 by  

Shredded Apple, Beet, and Carrot Salad Recipe from Saveur, March 2014   This salad is beautiful…it gets its color from shredded raw beets. Combined with carrots and apples and dressed with a citrusy vinaigrette, it’s a great accompaniment to grilled pork chops. Total time required: about 20 minutes, plus additional time needed to sit before […]

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