20150706-GreenTomSaladEatwell Farm's Green Tomato Salad
july 6, 2015

This salad is really delicious even though it has the strangest combinations of ingredients I've ever seen. Green tomatoes, peaches, cucumbers, parsley and basil dressed in vinaigrette are the perfect thing for a hot summer's day.

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20150527-TuscanKaleSoupTuscan Kale Soup
may 27, 2015

This was a surprisingly successful way to feed my kids kale! The soup starts with sausage, which you fry up in a pot, then add garlic, onion, potatoes, chicken stock, kale and salt. It's really that easy and would probably work fine with any type of greens.

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Pasta with Meatballs and Farmer' CheesePasta with Lisa Leake's Meatballs
february 11, 2015

We love meatballs at my house and these are good! More carrots than usual, but that doesn't seem to be a problem. I served them with Nigel's Naked Sauce from Eatwell Farm and our son Gus' Farmstead Cheese, which he made at Louella Hill's Cheesemaking for Kids Class.

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Pizza with Ham and SpinachLouella Hill's Pizza
february 8, 2015

My husband likes to make pizza, so today he made two with the cheese our son brought home from his class this afternoon. Both were delicious!

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Chiles Rellenos, Mexican Green Rice, Yellow Indian Woman BeansLazy Chiles Rellenos
october 2, 2014

This is my favorite recent trifecta (or triple win): Mexican Green Rice, Lazy Chiles Rellenos, Yellow Indian Woman beans. I only wish my kids loved it as much as I do. They routinely ask for the beans by name and always manage to choke down a bite each of the rice and rellenos, so I'll call it good. 

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Cherries!Cherries!
may 31, 2014

Cherries are sanguine, ruddy, red like blood. They are delicious served just as they are. No embellishment, fresh from the tree, sun warmed and rinsed briefly with water. Their season is short and precious. I must get them quick. 

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Pasta, Peas, Potatoes & PestoPasta, Peas, Potatoes & Pesto
may 12, 2014 

We've had some rainbow striped bowtie pasta hanging around the house for a while now and this recipe from Eatwell Farm was the perfect way to use it. Pasta, potatoes and pesto are already favorites of my children, so as expected, they ate this dinner up. The pesto recipe is different than what I'm used to: rougher textured but just right in this case. 

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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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Shanghai Noodles with Chicken
march 12, 2014

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

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EatwellFarmCabbage

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.

 

Vegetables RoastingBulgar with 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 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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