Posted by on Monday, May 21, 2012,
In :
Recipes
 (from LottieandDoof.com)
Crust: 1 5-ounce package shortbread cookies
2 tablespoons sugar 2 tablespoons unsalted butter, cut into pieces Filling: 2 pounds strawberries, hulled
2/3 cup sugar 1/3 cup fresh lemon juice 1 envelope unflavored gelatin (2 1/4 teaspoons) Preheat oven to 350°F.
Pulse cookies in a food processor to fine crumbs, add sugar and butter and pulse until combined. Carefully press crumb mixture into 9-inch pie pan. Bake until golden, about 15 minutes. Transfer to a wire rack to cool com... Continue reading ...
Posted by on Wednesday, May 16, 2012,
In :
Recipes
 4 oz. good butter at room temperature 1 4-lb. free-range chicken Salt and pepper 1 lemon Several sprigs of thyme or tarragon, or a mixture of the two 1 garlic clove, peeled and crushed 1. Preheat the oven to 450°. Smear the butter with your hands all over the bird. Put the chicken in a roasting pan that will accommodate it with room to spare. Season liberally with salt and pepper and squeeze over with the juice of the lemon. 2. Put the herbs and garlic inside the cavity, together with the squeezed-ou... Continue reading ...
Posted by on Tuesday, May 8, 2012,
In :
Recipes
3 large bunches washed collard greens 2 tbsp. olive oil 2 tbsp. butter 2 minced peeled garlic cloves 1 chicken flavored bouillon cube freshly ground white pepper 1. Trim stems from 3 large bunches washed collard greens. Stack leaves, roll together lengthwise into a tight bundle, and cut crosswise into strips about 1" thick. Cook greens in a large pot of boiling water until just tender yet still bright green, 3–5 minutes. 2. Drain and set aside. Heat 2 tbsp. olive oil and 2 tbsp. butter together in a...
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... Continue reading ...
Posted by on Sunday, April 22, 2012,
In :
Recipes
2 lbs asparagus, trimmed of woody stem bottoms 1 large yellow onion, chopped (1 1/2 to 2 cups chopped) 3 Tbsp unsalted butter 4 cups chicken stock 1 cup water Leaves of 2 sprigs of fresh thyme 2 Tbsp chopped fresh parsley 1/4 cup heavy cream 1 Tbsp dry vermouth A squeeze of fresh lemon juice Salt and pepper Cut tips from the asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Chop the remaining asparagus stalks into 1/4-inch rounds. Melt the butter in a 4 to 5 quart ... Continue reading ...
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
- 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.
- Salt boiling water generously; add pasta and cook until al dente, according to package in...
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... Continue reading ...
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... Continue reading ...
Posted by on Friday, March 30, 2012,
In :
Recipes
Since we don't often use mayonnaise, making our own makes so much sense. For added flavor, try the Basil Mayo below. Recipe
courtesy Alton Brown of Food Network
Ingredients
- 1 egg yolk
- 1/2 teaspoon fine salt
- 1/2 teaspoon dry mustard
- 2 pinches sugar
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 cup oil, safflower or corn
Directions
In a glass bowl, whisk together egg
yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl
then thoroughly whisk half ... Continue reading ...
Posted by on Saturday, March 24, 2012,
In :
Recipes
adapted from allrecipe.com
Ingredients
- 1 teaspoon white wine vinegar
-
3/4 teaspoon lemon juice
-
3/4 teaspoon onion juice
-
3/4 teaspoon sugar
-
3/4 teaspoon Dijon-style prepared mustard
-
1/8 teaspoon mustard powder
-
1/2 cup mayonnaise
-
1 tablespoon chopped parsley
-
1 hard-boiled egg, diced
-
...
Continue reading ...
Posted by Chuck Murray on Sunday, March 18, 2012,
In :
Recipes
1 package rapid rise yeast or 2 1/2 tsp. cake yeast
1-1/4 cup scalded milk, cooled to room temperature1/2 cup butter, softened
2 whole eggs, beaten 1/2 cup granulated sugar 4 cups unbleached flour 1 whole egg, beaten with 1 tsp. cold water 6 whole Murray Hill Farm colored eggs, uncooked Assorted candy sprinkles The Easter eggs do not need to be hard boiled. They will cook when the bread bakes. I usually dye the eggs right out of the refrigerator. Just be careful not to crack them when dying them! In ... Continue reading ...
Posted by on Tuesday, March 13, 2012,
In :
Recipes
Submitted by CSA member Lea Loizos
(adapted from Eating Well, July/Aug 2010) 2 pickling cucumbers or other small cucumbers (about 8 ounces) 1 teaspoon kosher salt
2 cloves garlic, finely chopped 2 scallions, white and light green parts only, finely chopped 1 1/4-inch piece fresh ginger, peeled and finely chopped 2 tablespoons rice vinegar
1 tablespoon Korean chile powder (see Note) 2 teaspoons sugar 1/2 teaspoon fish sauce Preparation
Cut
cucumbers in half lengthwise and then crosswise into 1/8-...
Posted by Chuck Murray on Friday, March 9, 2012,
In :
Recipes
Adapted from joyofbaking.com
Oatmeal Base:
1/2 cup unsalted butter, room temperature
1 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled oats, divided
Filling:
1 cup
raspber... Continue reading ...
Posted by on Tuesday, March 6, 2012,
In :
Recipes
Wheat berries are not actually berries. This chewy grain, the kernel of the wheat plant, looks similar to brown rice when cooked. According to the Wheat Foods Council, a 1/2-cup serving of wheat berries contains only 42 calories and boasts 2 grams of dietary fiber. Wheat berries provide folate, potassium and protein, making them a smart alternative to traditional white rice. While soaking wheat berries overnight reduces cooking time, you can also cook them without soaking.
1 1/4 cups old-fashi... Continue reading ...
Posted by Chuck Murray on Monday, March 5, 2012,
In :
Recipes
Ingredients
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This
will enhance the flavor of your pot roast like nothing else. Generously
sal... Continue reading ...
Posted by Chuck Murray on Monday, February 27, 2012,
In :
Recipes
Irish Soda Bread Makes one loaf
4 cups flour 2 tbsp. sugar
1 tsp. salt 1 tsp. baking soda 4 tbsp. butter
1 cup raisins 1 egg, lightly beaten 2 cups buttermilk
1. Preheat oven to 425°. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.
2. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins. 3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in...
Posted by Heather on Tuesday, February 21, 2012,
In :
Recipes
Makes 8 (6 inch) pancakes 2 eggs 2 cups flour 1 1/2 cups milk 1/2 finely grated organic carrots 1/2 cup orange zest 2 tbs. sugar 4 tsp. baking powder
1/4 cup salt
Butter your pan or griddle
for about 2 minutes. Beat the eggs in a medium bowl for one minute. Mix
in flour, milk, carrot, orange zest, sugar, baking powder and salt.
Pour about one half cup of batter onto center of griddle. Cook until the
edges become golden and the bubbles begin to break. Fl... Continue reading ...
Posted by Heather on Thursday, February 16, 2012,
In :
Recipes
Ingredients
* 1 bunch (4 or 5) beets
* 1/4 cup cider vinegar
* 1 Tbsp sugar
* 1 Tbsp olive oil
* 1/2 teaspoon dry mustard
* Salt and pepper
Remove greens from beets. Wash and cut beets to uniform sizes so
they will cook evenly. Steam or boil around 30 minutes or until done.
(Alternatively, you can roast them by wrapping them whole in foil and cooking
them in a 350°F oven for about an hour.) A fork easily inserted into the beet
will tell you if the ... Continue reading ...
Posted by on Tuesday, February 14, 2012,
In :
Recipes
by Molly Stevens
1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
1 large carrot, cut into 1/4 inch rounds
1/4 cup chicken stock, homemade or store-bought, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
1-Heat the oven to 325 degrees.
Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).
2-Trimming the cabbage: Peel off and
discard any bruised or ... Continue reading ...
Posted by on Tuesday, February 14, 2012,
In :
Recipes
Adapted from Saveur magazine
Ingredients 12 tbsp. unsalted butter 4 lbs. carrots, peeled and cut into 1½-inch chunks 1 cup honey Juice and zest of 1 orange Pinch of salt and fresh-ground black pepper
2 tbsp. chopped fresh tarragon
Instructions Melt
butter in a 12"-wide, high-sided skillet over medium-high heat. Add
carrots, honey, and orange zest and juice. Bring to a boil, reduce heat
to medium-low and cook, uncovered, stirring occasionally, until sauce is
thickened and carrots are soft,... Continue reading ...
Posted by Heather MacLeod on Sunday, February 12, 2012,
In :
Recipes
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non
insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the
thick stems and tear into bite size pieces. Wash and thoroughly dry kale
with a salad spinner. Drizzle kale with olive oil and sprinkle with
seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minute...
Continue reading ...
Posted by on Thursday, February 9, 2012,
In :
Recipes
Ingredients
- 3 ½ cups quick cooking oats
- ½ cup
wheat germ
- ½ cup
wheat bran
- ¼ cup
brown or raw sugar
- ¼ cup
vegetable oil
- ¼ cup
honey
- ¼ cup
water
- ½ tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup raisins
- ½ cup sliced almonds
- ½ cup flaked coconut
Directions
- Preheat oven to 275 degrees F.
- In a large bowl, mix oats, wheat germ, and wheat bran.
- In a medium bowl, blend brown sugar, vegetable oil, honey,...
Continue reading ...
Posted by Chuck Murray on Saturday, February 4, 2012,
In :
Recipes
1/2 cup shortening 1/2 cup sugar 1/2 cup honey 1 egg, beaten 1 cup quick cooking oats 1 cup flour 1/2 tsp. baking powder 1/4 tsp. salt 1 1/2 tsp. vanilla 1/2 cup walnuts or pecans, chopped 1 cup shredded coconut Cream shortening and sugar. Add honey and egg. Add oats and dry ingredients. Add vanilla, chopped nuts, and coconut. Drop by teaspoon- fulls onto parchment paper lined cookie sheets. Bake at 375 degrees for 10-14 minutes or until lightly golden on edges and set. Continue reading ...
Posted by Chuck Murray on Wednesday, February 1, 2012,
In :
Recipes
1/2 cup honey 2 tbs Dijon mustard 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/8 tsp ground cloves cooking spray 4 boneless loin pork chops 1/2 tsp salt 1/4 tsp pepper Preheat oven to 400 degrees Combine first five ingredients. Heat a large non-stick skillet coated with butter or cooking spray over medium-high heat. Sprinkle pork with salt and pepper and cook 2 minutes on each side or until browned. Reduce heat to med-low, add honey mixture. Cook 10 minutes or until done, turning once. Continue reading ...
Posted by on Tuesday, January 31, 2012,
In :
Recipes
2 TBS olive oil
1 red skin potato, halved, and thinly sliced
3 garlic gloves
2 scallions, thinly sliced
Coarse salt and ground pepper
1 1/4 cups plum tomatoes, coarsely chopped (about 2
tom.)
8 large eggs
1/2 cup shredded pepper jack cheese
2 TBS cilantro
1/2 lime juice
1. Heat 1 tbs oil in 10-inch broiler proof skillet
over
med.-low heat. Add potato, cover and cook, stirring until
golden brown and tender, about 10 minutes. Stir in garlic
and all but 1 TB... Continue reading ...
Posted by Chuck Murray on Monday, January 30, 2012,
In :
Recipes
1/4 cup honey 1/4 cup prepared stir fry sauce* 1/4 to 1/2 tsp. crushed red pepper flakes 4 tbs. canola oil garlic flavor 2 cups eggplant, 2 cups red pepper 1 small onion, cut into wedges and separated 1 med. carrot, cut diagonally Combine stir fry sauce in small bowl with honey. In wok or large skillet heat oil over med. high heat, add veggies while cooking about 2-3 min. Add honey sauce, stir until all veggies are glazed and sauce is bubbly. *Make your own stir fry sauce: 1 1/2 tbs. cornstar... Continue reading ...
Posted by Chuck Murray on Friday, January 6, 2012,
In :
Recipes
 This month’s basket contains local, dried Cayenne hot chile peppers. Cut the top off of each chile to remove the stem. Then, cut a slit down the side of the chile to split it open. The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins. After discarding the seeds, place the chiles on a medium/hot griddle and roast them for 3-4 minutes. Turn them often to prevent burning. After roasting the chiles, place them ... Continue reading ...
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