Farmer Andrew's Kale Salad 1 Bunch Kale1 tbsp Red Miso1 tbsp Tahini1 tbsp Plum Vinegar1 tsp Honey (Add more for extra sweetness!)Toasted NutsRaisins/Craisins Remove kale leaf ribs and chop into 1/2 strips across the leaf1 Mix the miso, tahini, vinegar, and honey until creamyIn a large bowl, massage the ...
Shakshuka, Potato Galette, & Seared Summer Vegetables A savory and robust summer breakfast! The perfect dish to utilize all of your summer vegetables. 10 Inch Skillet with lid Shakshuka3 Tbsp olive oil (extra virgin)1 medium onion (sliced thinly)1 each red bell pepper (de-seeded and de-ribbed, sliced thinly)1 each hot ...
Swiss Chard Dolmas We have plenty of swiss chard coming from the farm! Gabe recently made a trip to the southeast of the Balkan Peninsula where grape leaf dolmas were present on every dinner table. Inspired by his meals there he decided to recreate dolmas using ingredients from Willowsford ...
A recipe by Yotam Ottolenghi from NYT: Cooking. Photo by Peter DaSilva. Utilize the freshly harvested spinach in your CSA share for a deep flavored and refreshing salad that instantly transports you to the Mediterranean. Small bowlFrying panLarge mixing bowl 1 Tbsp wine vinegar (red or white is fine)1/2 ...
A recipe by Marisa McClellan from Serious Eats, this is an easy-to-prepare side dish using frost-kissed carrots fresh mint from the Farm. Goes great as a side for lighter proteins or even tossed into a mixed greens salad. medium potbowl 1.5 pounds carrots1/4 cup olive oil3 Tbsp rice vinegar1 -2 ...
These crispy, one-bite Thai peanut cauliflower wings are a delectable vegan appetizer for game night, or any night of the week.