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Shrimp Risotto & Shaved Salad - april 11, 2014

There is a recipe for shaved fennel and radish salad in this week's Eatwell Farm newsletter and both ingredients in the box, along with green garlic. Chicken broth, arborio rice and green garlic seem like natural companions to me, so I'll add some shrimp and we'll have risotto with a little sauteed kale and this salad on the side.

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Halibut with Lentils & Fennel - march 13, 2014

The Eatwell Farm newsletter from last week mentioned a similar dish, Celeriac and Lentils, which reminded me of this recipe from Canal House Cooking Volume 4, p 78. It was surprisingly delicious last time, so I'm glad a fennel bulb arrived with today's CSA box. They're always available from the grocery, but I hate to buy additional produce when we get so much from the farm. I'll throw in the celery root, too. 

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Shanghai Noodles with Chicken - march 12, 2014

Like I mentioned yesterday, or maybe that was today on twitter, I love how Eatwell's newsletter now plans out a week of dinners. Yes! I need that.

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Cabbage, Potato & Chorizo Soup - march 11, 2014

There have been a lot of cabbages at my house, so far this year. We've made many of them into pot-stickers (aka dumplings), which we freeze, then heat-n-eat later. Sometimes I'll chop a half and add it to fried rice, or slice and sauté one with a chopped shallot and whatever other green we happen to have on hand. That makes a great side- dish for pasta or some sort of meat.

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Salmon and Broccoli Salad - january 24, 2014

This is the same salmon we make, year after year, from my friend Jenny. We build a boat out of tinfoil around the fillet of salmon, put it on the grill, and glaze it with a soy sauce-brown sugar-olive oil-mustard-butter-ginger concoction. Couscous is our standard starch. This time I served steamed broccoli for the kids and made Eatwell Farm's Broccoli Salad with Asian Dressing for the grown-ups.

 
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Roasted Vegetables - september 16, 2013

The really special part of this is the yogurt sauce recipe that came in last week's newsletter. I tried out Tamar Adler's instructions for roasting vegetables on cherry tomatoes, zucchini, turnips, eggplant and peppers last friday. They were pretty delicious just on their own or mixed into bulgar, but now we'll have them with sauce! 

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Tomato Sandwiches - september 4, 2013

An old favorite of mine, there is nothing better than a toasted summer tomato, cheese and mayo sandwich! From our Eatwell Farm CSA Newsletter, I'll post a link to the recipe when I find it, in case you need some inspiration. This is another dinner my kids most likely won't want to eat, so I'll mix up some tuna salad for them and serve that, too.

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Join the Eatwell Farm CSALoraine's Frittata  - june 11, 2013

A perfect dinner with all the things we've got on hand- Potatoes, Bacon, Cheddar and Greens.  Lorraine's recipes are always delicious. I'll serve this with a salad of some sort. 

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Join the Eatwell Farm CSAPasta Primavera - may 15, 2013

This one is from Eatwell Farm's newsletter. I'll take the kids out into the yard and harvest whatever is ready to eat: peas, snap peas, arugulua, radishes, favas, carrots, chard and serve it with salad on the side.

 

Join the Eatwell Farm CSALentil Spinach Soup - april 17, 2013

This recipe is from Lorraine's kitchen at Eatwell Farm. We have lots of spinach from last Thursday's produce box, and lentils in the pantry. Hurrah for an easy dinner that my soup-loving kids will probably eat.

 
today's dinner is

Salad Niçoise

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Salad Niçoise
today's food lit is

Eat Drink Vote

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Eat Drink Vote
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