Fresh Picks Recipes for the Week of 2.20
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Post By Irv Cernauskas
Feb. 18. 2017
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Zucchini / Non-Local / 1-2 each

 

Zucchini & Feta Quinoa Salad: Cook quinoa according to package directions and set aside to cool. Slice zucchini into thick slices and toss with olive oil, salt and pepper. Grill the slices on each side until softened and charred. Combine grilled zucchini with quinoa, cooked green peas, sliced spring onions and chopped parsley. Dress with olive oil, lemon juice and salt and pepper and finish with crumbled feta for a light and healthy dish.

 

Sweet Potatoes / Green Acres North Judson, IN / 1-3 each

 

Morroccan Sweet Potatoes: Peel and slice potatoes into wedges and roast at 400F with olive oil until tender-crisp. Let cool. Combine olive oil, lemon juice, garlic powder, coarse salt, pepper, cumin, chili powder and chopped parsley and whisk until thoroughly combined. Toss the potatoes with the dressing until coated then serve as a tasty side dish!

 

Portabella Mushroom / River Valley Burlington, WI / ½-1 lb

 

Southwest Mushroom Wrap: Saute sliced mushrooms and corn kernels with olive oil and garlic. Combine mayonnaise with lemon juice, pepper, cumin and chili powder and season to taste. Spread spiced mayo on a whole wheat tortilla, then add mushroom mixture, sprinkle with shredded cheddar cheese, chopped red onion, chopped cilantro, and lettuce. Wrap tightly and serve with a side of tortilla chips for a fresh lunch option!

 

Rainbow Chard / Non-Local / 1-2 bunches

 

Wilted Chard with Raisins & Pine Nuts: Wash and dry chard and cut stems into small pieces and leaves into strips. Heat oil in a large pan and add stems and diced onion with salt, pepper and red pepper flakes. Saute for about 4-6 minutes then add leaves and a little bit of water to steam the greens. Plump raisins, by soaking in warm water for a few minutes. Then just before greens are done add raisins, pine nuts and a splash of balsamic vinegar. Season to taste and serve!

 

Green Boston Lettuce / Non-Local / 1 head

 

5-Layer Greek Dip: Make hummus in a food processor or use your favorite and in a large bowl or casserole dish add a generous layer of hummus. Combine greek yogurt with peeled, chopped and drained cucumber, garlic, chopped mint, vinegar, salt and pepper. Layer the tzatziki on top of the hummus. Add shredded lettuce and oregano on top of that. For the next layer combine chopped tomatoes, cucumber, roasted red pepper, green onion, Kalamata olives and red wine vinegar and add on top of the lettuce. For the final layer, crumble feta on top and serve with triangles of pita bread or chips.

 

 

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

 

Broccoli / Non-Local / 1 bunch

 

Broccoli-Lemon Pasta: Toss chopped broccoli, sliced leeks, sliced lemon rounds and olive oil together and season with salt and pepper. Roast at 400F on a baking sheet for about 25 minutes, or until lightly browned. Cook a penne pasta al dente, drain and set aside. Combine vegetables with pasta and drizzle with olive oil, red pepper flakes and salt and pepper. Top with a sprinkle of parmesan or nutritional yeast for a simple but flavorful meal.

 

Mini Sweet Peppers / Non-Local / 1 pint

 

Brie & Sundried Tomato Bites: Trim stems from peppers and cut in half lengthwise, removing seeds. Slice brie cheese into small strips and place inside each pepper shell. Add sun dried tomatoes to each shell and sprinkle with basil, pepper and olive oil. Bake for 20-25 mintues at 375F or until cheese is melted. Serve as an easy veggie appetizer!

 

Garlic / Non-Local / 1 head

 

Vegetables and Eggs with Garlic Butter: Slice leeks, carrots and bell peppers and toss with snap peas. Melt butter in a skillet and add crushed garlic and salt. Stir well, then drizzle over the vegetables and mix well. Roast eht vegetables on a baking dish for 20-30 minutes or at 400F or until leeks begin to caramelize.  Cook quinoa and toss with more garlic butter. Fry an egg for each serving, then assemble, with quinoa on the bottom, then roasted vegetables and topped with the egg and chopped parsley.

 

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

 

Green Cabbage / Non-Local / 1 head

 

Cabbage & Peas with Turmeric: Heat oil in a skillet and add mustard seeds, cumin seeds, and saute until seeds crackel. Add red chili flakes and turmeric powder and toss. Add shredded cabbage and green peas and toss until fully coated with the seasonings. Once cabbage is soft, serve as an easy side dish with rice or bread.

 

Flat Parsley / Non-Local / 1 bunch

 

Buttery Noodles with Parsley & Garlic: Cook bow-tie pasta and drain. Brown minced garlic in butter and olive oil. Toss the butter sauce with the pasta and season with salt and chopped fresh parsley for a simple and kid-friendly dish.

 

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

 

Vine On Tomatoes / Mighty Vine Rochelle, IL / 1 cluster

 

Ham, Parmesan & Tomato Tartine: Slice bread a ½ inch thick and set aside. Reduce balsamic vinegar in a pan, until syrupy, let cool, then transfer to container and set aside in the refrigerator. Brush both sides of bread with olive oil and grill or broil until golden. Mix together shredded parmesan and fresh ricotta and season with salt and pepper. Spread over bread and warm in the oven for another 2 minutes. Top with sliced tomatoes, fresh arugula and drizzle with balsamic reduction. Finish with sliced ham or prosciutto for a delicious and decadent snack or appetizer.

 

We expect the following in our Fruit Boxes

 

Gala 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.

 

Navel Oranges

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them.

 

Strawberries

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.

 

Red 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.

 

Bananas

Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.

Fresh Picks Recipes for the Week of 2.13
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Post By Irv Cernauskas
Feb. 10. 2017
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Gold Potatoes / Igl Brothers Antigo, WI / 1 each

 

Mashed Potato Bowl: Peel and quarter potatoes then add to boiling water and cook until tender, then drain immediately. Add turkey bacon to a greased skillet and cook until browned on each side. Remove and let drain on paper towel. Cut into bite size pieces. Cook chopped onions in bacon grease and olive oil  until translucent. Add chopped bell pepper and saute a few more minutes before adding ground turkey. After about 10 minutes, stir in spinach and balsamic vinegar. Toss well. Once spinach is wilted, remove from pan. Mash the potatoes with heavy cream, butter and salt until creamy and fluffy. Add potatoes to serving bowls and top with turkey mixture. Sprinkle with crumbled bacon and sliced olives for a tasty new twist on potatoes!

 

Red Onion / Stoltzfus, WI / 1 head

 

Broccoli, Onion & Feta Pizza: Prepare your favorite pizza dough and roll out into a circle. Steam broccoli florets for a few minutes then set aside. Brush dough with olive oil and spread basil pesto over the top. Top with steamed broccoli, parmesan cheese, sliced red onion, and feta cheese. Bake for about 12-15 minutes at 450F. Garnish with pine nuts and fresh arugula before serving!

 

Celery / Non Local / 1 head

 

Celery and Lentil Salad: Cook lentils until tender in boiling water with a crushed garlic clove and bay leaf. Drain excess water and remove the bay leaf and garlic. Toss with chopped celery and let cool. Combine chopped shallot with lemon zest, lemon juice, Dijon mustard, sherry vinegar, olive oil, salt and pepper  and whisk well. Toss with salad and serve!

 

Broccoli  / Non Local / 1-2 lbs

 

Winter Wheat Berry Salad: Bring water, salt and wheat berries to a boil and reduce and cover. Simmer for about 40 minutes or until wheat berries are tender (but still have a nice pop). Mix together balsamic vinegar, maple syrup, minced shallot, minced garlic, mustard, salt, and pepper and slowly whisk in olive oil until well combined. Toast walnuts until fragrant. Chop broccoli into small pieces and mix with cooked wheat berries and dressing. Add dried cherries and walnuts and toss well before serving.

 

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

 

Zucchini / Non Local / 1-2 each

 

Southwest Zucchini Boats: Slice zucchini in half lengthwise and remove the seeds with a spoon. Cook ground beef in a skillet with a drizzle of olive oil until browned. Add salsa, salt, pepper, chili powder and garlic powder and stir. Brush tops of zucchini with olive il and fill with the ground beef. Bake at 350 for 20 minutes, then remove add shredded cheese and bake another 5 minutes. Top with cilantro, sour cream and chopped red onion for a simple and healthy dish.

 

Spinach / Non Local / 8 oz

 

Breakfast Bowl with Spinach & Mushrooms: Saute sliced mushrooms with salt, pepper and olive oil until golden. Add spinach and toss until wilted. Form wells in the spinach and mushroom mixture in the skillet and add an egg into each circle. Season with salt and pepper and cook for 2-3 minutes until fully cooked. Cover the pan to ensure they are fully cooked. Cook quinoa until tender. Build bowl with quinoa on the bottom, the egg, mushrooms and spinach on top and drizzle with a balsamic glaze and freshly ground pepper.

 

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

 

Red Peppers / Non Local / 2 Each

 

Potato, Pepper & Kale Hash: Chop kale, onion, red bell pepper and garlic and cube russet and sweet potatoes. Heat a skillet with olive oil and add minced garlic and cook until fragrant. Add onions, pepper, potatoes, and add water and stir to combine. Season with salt and pepper and cover to finish cooking. Uncover and add kale and fresh thyme. Cook another 3 minutes or until kale is wilted. Remove from heat and add salt and pepper. Transfer to a plate and top with parsley and chives for garnish!

 

Brussels Sprouts / Non Local / 1 lb

 

Thai Spiced Brussels: Add coconut oil to a skillet and add halved brussels, minced garlic, tamari, and coconut sugar to the pan. Once brussels are soft add another splash of tamari and toss. Remove from heat and sprinkle with red pepper flakes and a squeeze of lime juice.

 

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

 

Vine On Tomatoes / Mighty Vine Rochelle, IL / 1 pint

 

Valentines Caprese Salad: Slice tomato and cut fresh mozzarella slices into the shape of hearts (with a cookie cutter or by hand). Arrange tomatoes and mozzarella on a platter and drizzle with balsamic and olive oil. Arrange basil leaves on top and season with salt and pepper before serving.

 

Napa Cabbage / Windy Prairie Fowler, IN / 1-2 each

 

Korean Chicken Soup: Clean and trim excess fat from cut up chicken pieces and place in a slow cooker. Roughly chop cabbage leaves into large pieces. Quarter onion and add with cabbage, minced garlic and ginger to the slow cooker. Add salt, pepper and water to the cooker until full. Cook for about 4 hours on high or 6 on low. When just a few minutes remain, add 2 inch segments of scallions to the mixture. You can remove the chicken pieces and take bones out and shred before adding it back to the soup to serve, or serve as is.

 

Garlic / Non Local / 1 head

 

Garlic Bread Grilled Cheese: Combine butter, olive oil, garlic, fresh parsley and grated parmesan and mix well. Spread butter mixture on each side of each slice. Stack provolone and mozzarella slices on the bread before closing with the second slice of bread. Add sandwiches to a hot griddle and cook until golden brown, then flip and cook again. Once cheese is melted, remove and slice and serve hot.

 

 

We expect the following in our Fruit Boxes

 

Pink 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.

 

Blood Oranges

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them.

 

Kiwi

Kiwis may be left on the counter at room temperature for 2-3 days. Keep them out of direct sunlight. For longer storage, transfer them to the refrigerator but be sure not to place other produce on top of them as they can easily be smashed. Slice your kiwis in half and enjoy with a spoon, or slice into several rounds and remove the peel from each slice.

 

Bananas

Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.

Fresh Picks Recipes for the Week of 2.6
0

Post By Irv Cernauskas
Feb. 03. 2017
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Butternut Squash / Back Ridge Mt Hope, WI / 1 each

 

Marinated Squash & Spinach Salad: Peel and cube butternut squash. Toss with olive oil and salt and roast at 450F on a baking sheet for about 15-20 minutes or until just beginning to get tender. Combine lime juice, cayenne and sliced green onion. Grate garlic and ginger and add to lime mixture along with honey and olive oil. Whisk well until fully combined, then season with salt.  Toss squash with the lime marinade and cover with foil. Let marinade for about 30 minutes. Toss spinach with cooked quinoa and the warm marinated squash and serve as a simple and nutritious salad.

 

Yellow Onion / Wholesome Harvest Mt Hope, WI / 1 head

 

Mushroom Ragu over Polenta: Chop broccoli into bite size florets and toss with olive oil, salt and pepper. Place on a baking sheet and roast for 12-15 minutes at 425F. Chop onion, mince garlic, and slice crimini, white and shiitake mushrooms.  Heat olive oil in a skillet and saute onion with salt and pepper for about 4 minutes. Add mushrooms and garlic and more salt and pepper. Once tender, stir in the tomato paste and cook for another minute. Sprinkle in flour and toss. Add vegetable broth and fresh thyme sprigs and stir well until fully incorporated. Simmer until thickened, then add butter and season to taste. Cook polenta in salted water until creamy and thick. Add butter and season to taste. Add grated fontina cheese to the polenta and stir until melted. Sprinkle the mushrooms mixture with shredded fontina cheese and broil until melted and bubbly, about 3 minutes. Serve mushrooms over polenta with roasted broccoli on the side.

 

Crimini Mushrooms / River Valley Burlington, WI / 8 oz

 

Red Wine Mushrooms: Slice red onion and saute in olive oil until golden. Add quartered or halved mushrooms and saute until fully caramelized. Add minced garlic, fresh rosemary, thyme, sage and salt and pepper. Add red wine and simmer over medium until mostly reduced. Serve mushroom and pan sauce over roasted or mashed potatoes with a fresh side salad for a comforting and delicious vegetarian meal.

 

Green Kale / Springdale Plymouth, WI / 1-2 lbs

 

Crispy Lemon Chicken with Kale & Beans: Cut chicken breasts into ¼ inch thick cutlets and season each with salt and pepper. Add flour and garlic powder to a dish, then mix panko, plain breadcrumbs, garlic powder and shredded parmesan cheese and place in another dish. Whisk eggs and place in a separate dish. Dredge the chicken in flour, shake off excess and dip in egg and then finally in breadcrumbs. Arrange on a baking sheet. Heat a large skillet with olive oil and butter. Add chicken cutlets and cook on each side until golden. Let cool on a baking rack. Once all cutlets are complete, add more butter to the pan and cook over medium heat until butter begins to brown. Reduce heat and add chopped kale, cooked white beans, and minced garlic. Toss well. Once kale begins to wilt add salt, white wine and lemon juice. Reduce heat and simmer until liquid has reduced byhalf. Add more butter and season with salt and pepper. Serve chicken over greens and spoon pan sauce over top with a sprinkle of parmesan.

 

Sweet Potatoes / Green Acres North Judson, IN / 2-3 each

 

Loaded Brunch Potato: Scrub potatoes and pierce with a fork. Bake at 400F for 45-60 minutes or until tender all the way through. Chop garlic, onion, bell pepper, tomatoes and parsley. Saute all veggies in a pan with olive oil, salt, pepper, and paprika for several minutes, then remove from heat. Slice sweet potatoes partially lengthwise and pull apart. Poach eggs. Toss chopped kale with olive oil and lemon juice. Arrange kale inside the sweet potato and top with the sautéed veggies. Finish with the poached eggs and garnish with pepper, parsley and hot sauce.

 

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

 

Red Beets / Stateline Lime Springs, IA / 1-2 lbs

 

Loaded Veggie Turkey Burgers: Shred beets, carrots and zucchini and squeeze out all excess water. Combine with ground turkey, minced onion, salt, pepper and garlic powder. Form into burger patties. Heat grill or grill pan to high and cook for about 7-10 minutes on each side or until char marks appear and meat is cooked through. Serve on a whole wheat bun with spinach, avocado and your other favorite toppings.

 

Brussels Sprouts / Non Local / 1 pint

 

Creamyn Spiced Brussels Sprouts: Saute sliced shallots and minced garlic in a pan with butter until fragrant. Add shredded Brussels Sprouts and toss well. Add chicken broth and reduce heat. Simmer for a few minutes, then add half and half and mix well. Once totally absorbed add salt, pepper, crushed red pepper and stir well. Add grated parmesan and cook until melted. Serve hot as a simple veggie side dish.

 

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

 

Green Peppers / Non Local / 2 each

 

Stuffed Pepper Soup: Chop bell peppers and add to a stock pot with browned ground beef or turkey. Add garlic powder, onion powder, basil, rosemary and chicken broth. Bring to a boil and then reduce and simmer. Add red pepper flakes, tomato paste and diced tomatoes and stir well. Once peppers are tender and flavors are well infused, add cooked brown rice to the soup and stir well. Serve hot with shredded cheddar and sour cream.

 

Frozen Cranberries / James Lake Farms Antigo, WI / 1 pint

 

Cranberry Orange Smoothie: Combine frozen cranberries with frozen banana, peeled oranges, vanilla and cinnamon in a blender and process until smooth. Add milk of your choice if needed to achieve desired consistency. Serve as is, or make a smoothie bowl and add fresh orange slices, pomegranate, yogurt, and granola on top.

 

Cucumbers / Non Local / 1-2 each

 

Cucumber Avocado Sandwich: Combine goat cheese, garlic powder, smoked paprika, basil, oregano, salt and pepper in a food processor and blend until smooth. Toast thick whole grain bread and spread cheese mixture on one slice. Add sliced cucumber, sliced avocado and fresh sprouts before adding the second slice of bread. Slice in half and serve!

 

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

 

Carrots / Blue Moon Urbana, IL / 1 lb

 

Thyme Roasted Carrots: Slice carrots lengthwise and brush with olive oil, salt, pepper and thyme leaves. Roast for 25-30 minutes at 350F or until tender. Season to taste then serve warm as a beautiful side dish.

 

Vine-On Tomatoes / Mighty Vine Rochelle, IL / 1 cluster

 

Steak Caprese Open-Face Sandwiches: Season sirloin steaks with salt and pepper and cook in a skillet with olive oil for about 1-2 minutes on each side. Let sit for about 5 minutes before slicing into thin strips. Slice focaccia and toast lightly. Add sliced fresh mozzarella, sliced red onion, sliced tomato, basil leaves and steak slices. Finish with fresh arugula and balsamic vinegar. Season with salt and pepper before serving.

 

 

We expect the following in our Fruit Boxes

 

Pink 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.

 

Grapefruit

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan 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.

 

Bananas

Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.

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