Recipe Box Specials for the Week of 10.5

Post By Irv Cernauskas
Oct. 03. 2015
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Lemony Chicken Kale Caesar Salad

Serves 3-4



1 lb Chicken Breast, sliced into 10-12 strips*

1 cup AP flour

2 Eggs, beaten*

½ cup Panko breadcrumbs

½ cup Parmesan, grated*

2 Lemons*

Salt & Pepper

1 bunch Lacinato Kale*

1 French Baguette, cut in half*


Parmesan for serving*

Caesar Dressing




Place the eggs and flour in 2 separate shallow dishes. In a third, stir together panko, Parmesan, zest from 1 lemon, salt and pepper. Dredge the chicken strips in the flour, then egg, and finally in the breadcrumbs. Place on a greased or parchment paper covered baking sheet  and bake for 12-15 minutes at 375F or until chicken is cooked through and outside is crispy. Tear or cut the kale into bite sized pieces and toss with the juice from ½ lemon and some sea salt. Massage gently until the kale is darker and softer. Cut half of the baguette into chunks and toss with salt, pepper, melted butter and place on baking sheet. Broil or toast for 4-6 minutes or until cubes are crispy croutons. Toss kale with croutons, extra parmesan and your favorite Caesar dressing and top with chicken strips. Serve with the rest of the baguette and lemon wedges.


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Hearty Harvest Romanesco with Quinoa

Serves 4



1 cup Quinoa, cooked to package instructionsa*

2 Bosc Pears, cubed*

1 Butternut Squash, peeled, seeded & cubed*

1 lb Beets, peeled and cubed*

1 head Romanesco Broccoli, cut into bite-sized florets*

½ cup almonds, sliced or chopped*

1 Pomegranate, peeled and seeds released*

Salt & Pepper

1 Tbsp Mustard

1 Tbsp Honey

2 Tbsp Olive Oil

½ Lemon, juiced*





Cook quinoa in boiling water, then set aside. Prepare vegetables then toss beets, butternut and pears with salt and olive oil and cook at 350F for about 20-30 minutes. Cook the Romanesco in salted boiling water for 2-4 minutes, just tender-crisp, then remove and dunk in cold water. Drain and mix vegetables together. Whisk together mustard, honey, olive oil, and lemon juice and drizzle over platter of vegetables and quinoa and top with sliced almonds and pomegranate for a flavorful dish featuring the season’s most beautiful vegetables.


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Fresh Picks Recipes for the Week of 10.5

Post By Irv Cernauskas
Oct. 03. 2015
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We expect the following Vegetables in our Veg/Fruit Mini Boxes

Item / Farm / Quantity (Depending on box size)


Spaghetti Squash / Stateline Lime Springs, IA / 1-2 each


Caprese Stuffed Spaghetti Squash: Cut each spaghetti squash open lengthwise, scoop out seeds and brush with olive oil on the inside and sprinkle with salt and pepper. Inside add a little minced garlic, then basil leaves and then place cavity side down on a greased baking sheet. Bake for 40-45 minutes at 375F or until squash is tender and stringy. When cool, remove from sheet and scrape out most of the flesh (leaving just enough to keep the shell sturdy. Combine flesh with the halved cherry tomatoes, drained white beans, fresh mozzarella balls and toss until well combined. Season with salt and pepper to taste then add the mixture back into the squash bowls. Top with shredded mozzarella  and bake for another 5-10 minutes or until cheese is melted. Serve with fresh basil and a drizzle of balsamic glaze.


Lacinato Kale / Springdale Farm Plymouth, WI / 1-2 bunches


Asian Kale Salad: Chop kale and mix with olive oil, salt and a little lemon juice. Massage until kale is a little darker and softer. Whisk together olive oil, rice vinegar, miso paste, soy sauce, maple syrup, sesame oil, grated ginger, minced garlic and salt. Chop tofu into cubes and heat olive oil in a pan, add tofu and sprinkle with salt and pepper. Fry for 3-4 minutes or until golden brown on each side. Toss tofu with kale, sliced red cabbage, sliced carrot, cubed avocado, sliced red pepper and chopped green onions. Season with sesame seeds and drizzle with the dressing.


Red Potatoes / Springdale Farm Plymouth, WI / 1-2 lbs


Roasted Red Potatoes with Chipotle Mayo: Combine potatoes, olive oil, salt, cayenne,  and pepper and toss to coat. Roast for 45 minutes at 400F until fully cooked. Season to taste and garnish with chopped dill. Combine mayo with chipotle peppers in adobo sauce, adobo sauce, lime juice and salt and pepper. Serve together for a zesty pairing.


Red Peppers / Hill & Valley, Hillsboro, WI / 1-2 each


Red Pepper Soup: Cut tomatoes and red pepeprs in half, drizzle with olive oil and roast in the oven at 400F for 45 minutes. Warm olive oil in a heavy pot and add diced onion to saute. When onion is soft, add minced garlic, tomato paste an red pepper flakes and cook for another 1-2 minutes. Add in roasted tomatoes red pepper and any juice from the baking pan, then add vegetable stock, white wine and a bay leaf. When pot comes to a boil, reduce heat and simmer for 20 minutes. Let cool slightly, remove bay leaf and blend until smooth. Make an herb garnish by chopping fresh basil, fresh parsley, fresh sage and fresh thyme and mixing together before serving on top of soup with a crusty baguette.


Broccoli / Hill & Valley, Hillsboro, WI / 1-2 lbs


Chicken and Brown Butter Rice Bowl: Whisk together sumac, olive oil, salt and pepper and transfer to a plastic zip-loc bag. Add chicken breast to the bag and coat well, then let marinate for at least 30 minutes. Grill the chicken breast until cooked through. Steam broccoli until bright green. Melt butter in a pan and add sliced almonds. Let toast for a few minutes until browning. Add garlic, then take the pan off the heat and stir in lemon juice. Season with salt and drizzle over a bowl of cooked white rice, broccoli, and sliced grilled chicken.


We expect all of the items listed above plus the following in our Single Boxes


Sweet Scarlet Turnips / Harmony Valley Viroqua, WI / 1-2 lbs


Turnip & Leek Gratin: Bake a béchamel sauce by combining milk with thyme, peppercorns, garlic and onion over medium heat. Strain into a separate cup. Heat butter in a pan then add flour to make a roux. When ready, add the milk slowly, whisking to combine. When simmering add crumbled gorgonzola (or blue) cheese and add a pinch of nutmeg and salt and pepper. Add sliced leeks to a pot of boiling water for 2 minutes, then remove and add sliced turnips for 4 minutes. Layer turnips and leeks in a greased casserole dish that has been rubbed with garlic. Pour béchamel sauce all over the vegetables and jiggle the pan to get the sauce into the crevices. Bake for 30 minutes at 375F or until everything is cooked through and the top is browned.


Baby Bok Choi / Harmony Valley Viroqua, WI / 1 lbs


Italian-Style Bok Choi: Separate the leaves of the bok choi and cook in a skillet with olive oil, salt, pepper, minced garlic, fresh rosemary and sage. When stalks are tender and leaves are wilted add pine nuts and toss in the pan briefly. Top with shaved parmesan for a lovely new twist on a great late-season vegetable.


We expect all of the items listed above (except Garlic) plus the following in our Double Boxes


Cilantro / Harmony Valley Viroqua, WI / 1 bunch


Cilantro Pecan Pesto: Combine fresh cilantro, pecans, olive oil, crushed garlic, and honey in a food processer and blend until smooth. Serve on toast, with sandwiches or as a tasty pasta sauce.


Green Beans / Mick Klug Farm St. Joseph, MI / 1 lb


Masala Chickpea & Green Beans: Drain chickpeas and mix half with olive oil and masala spice in a skillet, adding a little water when hot. Cover and cook for 5 minutes before adding a dash of lemon juice. Add green beans, minced garlic, salt, more masala spice, ketchup and water and mix well. Cover until tender. Blend the remaining chickpeas with non-dairy milk, masala, garlic powder, salt, cayenne, kala namak or lemon juice, ketchup and maple syrup in a blender until creamy. Serve over rice with sauce on top and other vegetables (steamed greens, grilled zucchini, etc) if you like!


We expect all of the items listed above (except Garlic) plus the following in our Family Boxes


White Mushrooms / Springdale Farm Plymouth, WI / ½ lb


White Mushroom & Ricotta Omelet: Slice mushrooms thickly and toss with melted butter and olive oil in a pan with minced garlic. Cook for about 5 minutes, then add salt and pepper and cook until juices reduced and mushrooms browned. Remove the mushrooms and mix with fresh ricotta. Beat eggs with a little milk and salt and spread in a hot pan, tilting the pan until a thin layer of cooked eggs forms. Add the mushroom mixture back, fold over the omelet and when cooked through serve with salt, pepper and fresh parsley!



We expect the following in our Fruit Boxes


Fuji Apples

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in your fridge try to isolate your apples and store them in the crisper drawer. This will also keep the flesh of your apples fresher and crisper than if you stored them on one of the refrigerator shelves. Apples can turn mealy quickly if let at room temperature or in direct sunlight.


Concord Grapes

Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them.


Bosc Pears

Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator.  Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 days.



Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don’t crush the berries on the bottom.

Recipe Box Specials for the Week of 9.28

Post By Irv Cernauskas
Sep. 25. 2015
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Sausage & Vegetables over Couscous

Serves 4



1 lb Italian Sausage*

8 oz Couscous*

2 Zucchini, sliced thickly*

1 Eggplant, cubed*

1 Carnival Squash, seeded, peeled & cubed*

1 pint Grape Tomatoes, halved*

1 lb Carrots, sliced into chunks*

1 Red Onion, sliced into wedges*

1 tsp Smoked paprika

2 tsp Oregano

Salt & Pepper

Olive oil




Prepare the vegetables and toss all but the tomatoes with olive oil and spices. Roast at 350F for 20 minutes then add the tomatoes and roast for another 10 minutes. Cook couscous in boiling stock or water (1:2 ratio) for 5 minutes covered, then let sit before fluffing with a fork. Grill or sear sausages on each side until cooked through and browned. Serve vegetables atop cooked cous cous and sausages left whole on top or, sliced into medallions to serve. Season with salt, pepper and paprika and serve as a great family-style dish that highlights early fall produce!


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Autumn Roasted Potato & Mushroom Salad

Serves 4



2 lbs Red Potatoes, cubed*

1 Celery Root, peeled and cubed*

½ lb Shiitake Mushrooms, de-stemmed and halved*

½ lb Portabella Mushrooms, de-stemmed & cubed*

Olive oil

Salt & Pepper

1 tsp balsamic

4 cloves garlic, minced*

½ lb Red Lentils*

1 ½ cups Sour Cream*

½ bunch parsley, finely chopped*

1 bunch Scallions, sliced*




Prepare all of the vegetables and place the potatoes and celery root in a baking sheet. Toss with olive oil, half of the minced garlic and salt and pepper and place in the oven at 400F for 20-30 minutes or until they begin soften. Toss the mushrooms with olive oil and salt and pepper and a splash of balsamic vinegar then add to the baking sheet with the potatoes and celeriac. Roast for another 10 minutes or until vegetables are caramelized on the edges. Remove from oven and let cool. Boil the lentils in broth or water until tender, but not mushy. Drain and let cool. Mix together sour cream with the rest of the minced garlic and add parsley and scallions. Combine all components in a large bowl and toss together until vegetables are well-coated with the sour cream dressing. Season to taste and garnish with plenty of fresh chopped parsley on top.


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