Pea Shoot, Pear, Walnut, and Feta Salad

During these cold winter months, I always find myself craving a light, crisp, fresh salad to balance out heavier meals. I know that it is not practical to eat salad in the winter, but sometimes I can’t get the idea out of my head. Enter pea shoots! Holy moly, pea shoots solved my winter salad […]

Butternut Squash Stuffed Shells

Bret and I had some butternut squash that we still needed to use and wanted to try something a little different. Stuffing shells with butternut squash is lighter version of traditional stuff shells, but still has the feeling of comfort food. If you don’t have butternut squash, no problem! This recipe would be great with […]

Parmesan Roasted Carrots

Ingredients: 8-10 carrots2 tablespoons butter, melted4 tablespoons Parmesan cheese2 teaspoons garlic, minced1 teaspoon fresh parsley, chopped Instructions: Preheat the oven to 400 degrees F. Mix the melted butter and garlic together in a small bowl. Place carrots on a parchment paper lined baking sheet. Drizzle butter/garlic mixture over the carrots. Roast the carrots in the […]

Garlic Parmesan Scalloped Potatoes

Ingredients: 4 tablespoons butter1 tablespoon minced garlic4 tablespoons flour4 cups milkSalt and Pepper to taste2 1/2 pounds potatoes, peeled and sliced into 1/8-inch to 1/4-inch rounds2 cups shredded mozzarella cheese3/4 cup Parmesan cheese (freshly grated)1 tablespoon fresh chives Instructions: Preheat the oven to 400 degrees F. Lightly grease a 9 x 13-inch baking pan with […]

Creamy Kale and Celeriac

Ingredients: 1 celeriac, about 1 pound in size1 red onion, sliced1 clove of garlic, thickly sliced3 sprigs of thyme (leaves only)2 tablespoons of oil, plus a little extra1 bunch of kale4 tablespoons of crème fraîche1 teaspoon english mustardParmesan or other hard, grainy cheese, finely grated Instructions: Preheat the oven to 375 degrees F. Remove the rough […]

Carrot Cake

Carrot cake to me has always felt like a treat to be enjoyed in the spring, but this past weekend was Betsy’s birthday and she likes carrot cake! The bag of carrots that were in the CSA are a one pound bag, which is the exact amount needed to make this cake. The result was […]

Lion’s Mane “Crab” Cakes

This recipe is from one of our CSA members who adapted the recipe from this Asheville Fungi blogpost. “Crab” Cake Ingredients:    1 pound Lion’s Mane Mushroom 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons greek yogurt (or vegan substitute) 1 teaspoon soy sauce 3/4 to 1 cup bread crumbs (can use gluten […]

Homemade Pumpkin Pie

Pumpkin pie is one of my favorite desserts and is simple to make. Roasting a pie pumpkin in order to make your own pumpkin puree is easier than you think and is super tasty.  Ingredients: 1 medium pie pumpkin Coconut or olive oil 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger […]

Minestrone Soup

One of my favorite things about this soup is that you can use whatever vegetables you happen to have. I have written the original recipe below, but if you don’t have one particular vegetable- don’t worry! Substitute it for something else you do have. Since it is no longer summer, we no longer have summer […]

Roasted Butternut Squash Soup

Butternut squash soap is one of my favorite soups during the fall and it is easy to make. Roasting the vegetables prior to adding them to the soup really brings out the flavor of the onions and garlic. I like to add a spoonful of plain Greek yogurt or sour cream to my bowl once […]