Garlic Mustard Brussels

Garlic Mustard Brussels

INGREDIENTS 1lb Brussel sprouts 1⁄4 cup extra virgin olive oil 1⁄4 cup honey 2 tbsp prepared stone ground mustard 2 tbsp minced garlic DIRECTIONS Preheat oven to 350°F. In a mixing bowl, whisk together olive oil, honey, mustard and garlic. Put halved brussel sprouts...
Parsnip Hummus

Parsnip Hummus

Ingredients Kosher salt and freshly ground pepper 2 lbs parsnips, trimmed, peeled and cut into equal-size chunks 1/2 cup tahini 1/2 cup extra-virgin olive oil 1 large clove garlic 1 small lemon, juiced Paprika, for decorative sprinkle Directions Bring a large pot of...
Beet Fudge Bites

Beet Fudge Bites

Ingredients Beet Fudge Ingredients: 1 cup of chopped steamed beets 1/2 tsp liquid stevia 2 tsp vanilla extract 1/2 cup softened coconut butter + 1 tablespoon 2 tbsp water Dark Chocolate Sauce Ingredients: 6 tbsp unsweetened cocoa powder 1/4 cup coconut nectar (maple,...
Romaine Salad with Fresh Dressing

Romaine Salad with Fresh Dressing

Ingredients 2 Romaine hearts 1/2 clove peeled garlic, sliced 1/4 teaspoon kosher salt fresh ground pepper 4 tablespoons mayonnaise – I used Hellmann’s olive oil mayo 1 tablespoon sour cream 1 teaspoon Worcestershire sauce 2 tablespoons chopped fresh dill,...
Slow-cooked Zucchini with Tarragon

Slow-cooked Zucchini with Tarragon

Here is a recipe shared from CSA member Micah Saste who will use leeks instead of the garlic sometimes and basil instead of the tarragon. “It is simple to make, the kids love it and it is sophisticated enough to serve for an adult dinner party…” I...