Red Cabbage and Apples

By

Re-created by Chef Max Shapiro, provided recipe from Oma’s recipe box Ok! Kickin’ it old school on this one. This is from Oma’s recipe box. Grew up eating this for…

Read More

Red and Green Cabbage Salad

By

In From Asparagus to Zucchini Ingredients: Salad: Thai-Style Fresh Herb Dressing: Combine cabbages and onion. Toss with Thai-Style Fresh Herb Dressing. Serve immediately or chill ½ hour.

Read More

Pumpkin Soup

By

Created By Chef Max Shapiro This recipe screams Fall for me. I have made this soup almost every Thanksgiving as the soup course for Thanksgiving dinner. Last year I added…

Read More

Pumpkin Cheesecake Muffins

By

Provided by Chef Max Shapiro. Created By Food writer and Pastry Chef Lisa Saltzman, Cooking Club of America magazine. Just got this recipe out of my Cooking Club Magazine. Thought…

Read More

Harvard Beets

By

Created By Chef Max Shapiro This is a wonderful dish for family holiday dinners. The tang of the orange juice and the earthy flavor of the beet marry a wonderful…

Read More

Butternut Squash Risotto

By

I made this one last night for dinner and can’t wait to eat the leftovers. A fall staple for me. Recipe contains dairy. Recipe Link: http://www.finecooking.com/recipes/butternut-squash-risotto.aspx By By Jennifer Armentrout, Fine Cooking…

Read More

Pumpkin Ideas

By

The pie pumpkins are bountiful this year, so I’m trying to think of some fun new ways to use them. Here are a few of my thoughts on the beautiful,…

Read More

Leek and Potato Soup

By

Ingredients: You can make and serve this classic French soup in many different ways. Leave the vegetables whole for the most rustic version. For an even richer, more elegant variation,…

Read More

Steak Parsley

By

Created by Chef Max Shapiro This dish is very quick and easy. It makes for a hearty meal in the fall, this is great served with roasted potatoes, or rice….

Read More

Potato Crisp Pie

By

Created By Chef Max Shapiro Wow I have forgotten about this recipe. I came up with this one about 18 years ago and used to make it for my house…

Read More

Meatless Sloppy Joes

By

Created by Chef Max Shapiro This is one of my favorite fall veggie dishes, it’s fast, hot and very filling. I also like to take this to Packer parties and…

Read More

Lasagna Basics

By

So many nice veggies this week- you could make a killer lasagna. I never follow a strict recipe when making lasagna. These are the general steps I follow. Make a…

Read More

Kale Chips

By

This is a favorite recipe of former farm intern, Kari. She is always sharing it with market shoppers. I am going to make them for dinner tonight to go along…

Read More

Frozen Red Peppers

By

The red pepper crop has been quite nice this season. If you find your crisper drawer overflowing with the red gems and you don’t have a recipe in mind to…

Read More

Freeze some tomatoes

By

Trim, core and quarter tomatoes then toss them into a ziploc bag and stick in the freezer. If you’d like you can blanch them and peel off the skins first,…

Read More

Dry your herbs!

By

Don’t use that much fresh dill or parsley in your cooking? Find a dry place in your kitchen and hang your bunch upside down to dry. Once it’s dry keep…

Read More

Dilled Potatoes

By

I made a quick potato salad for dinner the other night that was simple and delicious. We ate it with grilled chicken breasts and salad mix with blue cheese crumbles….

Read More

Chicken and Leek Stroganoff

By

Recommended by CSA member Elise Klicko! Recipe from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. Serves 2 (or 1 adult and 2 children). Recipe contains dairy. Ingredients:…

Read More

Carrot Bread

By

Shared with me by CSA member Lynn Martin This recipe from The Fearless Baker, by Emily Luchetti and Lisa Weiss (Little, Brown 2011) makes a sweet, moist loaf — one…

Read More

Capri Salad

By

Created by Chef Max Shapiro This is a classic Italian salad appetizer. I severed my version of this Salad Friday nights at the Wooden Spoon with rave reviews. I still…

Read More

Cherry Tomatoes and Beans

By

Recipe Created by Chef Max Shapiro This recipe is great if you are out numbered with cherry tomatoes. This a great side dish any time. Recipe contains dairy. Ingredients: Steps:…

Read More

So Many Tomatoes!

By

Here’s a great way to use them up I made this quickly for lunch the other day and it was delicious. It would be great to freeze some, too. This…

Read More

Roasted Green Beans

By

A must try roasted green bean recipe! Thanks to CSA member Rachel McAlexander for this tasty new green bean recipe. I can’t get enoughof them! I will just post the…

Read More

Roasted Peppers

By

From the kitchen of Karen DeNardo  The following recipe can be made using bell peppers of any color. It is most attractive and appealing when a variety of peppers are…

Read More

Herb-Roasted Corn

By

Created by Chef Max Shapiro I love using fresh herbs when roasting corn. I use different herbs in the late summer to go with my menus for grill out. Ingredients:…

Read More