Browsing Archive: April, 2012

Chicken Florentine Pasta

Posted by on Sunday, April 29, 2012, In : Recipes 
Adapted from Pioneer Woman Cooks

Ingredients
1 pound Penne pasta
1 whole, free range broiler chicken*
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced*
¾ cups Dry White Wine
¾ cups Low-sodium Broth, More If Needed
1 bag Baby Spinach*
2 cups Grape Tomatoes, Halved Lengthwise*
4 ounces, weight Parmesan Cheese, Shaved With Vegetable PeelerPreparation Instructions
* From Murray Hill Farm

Cook pasta according to package directions in lightly salted water. Drain an...

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Spaghetti Carbonara

Posted by Chuck Murray on Wednesday, April 18, 2012, In : Recipes 
adapted from Everyday Food

Ingredients
1 lb. spaghetti
8 slices bacon cut 1 inch thick crosswise
salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese plus more for serving
1/2 cup half-and-half

Directions
  1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
  2. Salt boiling water generously; add pasta and cook until al dente, according to package in...

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Couscous Tabouli Salad

Posted by Chuck Murray on Sunday, April 15, 2012, In : Recipes 
Adapted from SparkPeople.com

 Ingredients
  1/2 cup boiling water
  1 1/4 cups dry couscous
   4 Tbsp olive oil
  1/3 cup lemon juice
   1 clove garlic minced
  1/2 medium red or green pepper, diced
(I used frozen from last summer)
  1/4 medium onion, diced
  1/2 medium cucumber diced

  1/2 cup chopped fresh parsley

         

 (note: add tomato when in season)


Directions
Mix dry couscous with boiling water, add olive oil and lemon juice. Stir thoroughly, then cover and let stand for 5 minutes. Perf...
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Asparagus Frittata

Posted by on Tuesday, April 10, 2012, In : Recipes 

adapted from Fresh Vegetarian

Ingredients:
6 large eggs
1/3 cup milk
1/2 cup crumbled goat cheese
heaping tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
big pinch salt
handful of thin asparagus
drizzle olive oil
big squeeze fresh lemon juice
salt and pepper

Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size. In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture i...

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Bibb and Arugula Salad with Raspberry Vinaigrette

Posted by on Thursday, April 5, 2012,
Featuring items from MHF CSA
Adapted from a recipe by Giada De Laurentiis

1/2 cup unsweetened frozen raspberries, thawed
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
*1 tablespoon honey
Kosher salt and freshly ground black pepper
*1 large head of butter or Bibb lettuce, torn into 1-inch pieces, to yield 4 cups
*4 cups arugula
Optional 3/4 cup shelled pumpkin seeds, toasted (see Cook's Note)

Directions
For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a bl...

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Food/Farming Related Articles/Tips


Cost SAVINGS Of Eating Organic vs. Processed Foods

The Truth About Eggs - What store bought egg labels really mean

An interesting article about Skim Milk

Attention Allergy Sufferers (Could it be Soy?)

How corporations put the spin on food
Interview with Michael Pollan in Cleveland

Ever wonder where your milk is from? Type in the code on your milk carton or other dairy product.

Freezing Fresh Vegetables, an OSU extension guide

Freezing Fresh Fruit, an OSU extension guide

Monsanto Tumbles Down, e-magazine article about GMO crops

What Are We Eating? PDF chart - What the average American Consumes In A Year

Listen In - The Diane Rehm Show on NPR, discussion about Organic Food Standards. 



Feeding children - 3 book recommendations











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