Grandpa Mac's Minestrone

Post By Irv Cernauskas
May. 20. 2015
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From Breslin Farm's recipes! Here's a fantastic minestrone recipe using their dried beans!

Grandpa Mac’s Minestrone

Originally made for “Mac vs. Cheese” night at Soup & Bread at the Hideout. Naturally we chose “Mac.” Thanks to Inspiration Corporation, the beneficiary organization for the evening, for the soup photo below.

¼ c. olive oil
1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, sliced
1 c. potatoes, diced to ½ inch
1 c. butternut squash, peeled & diced to ½ inch
salt & pepper to taste
6 c. veggie stock (meaty stocks are also good)
1 c. diced tomato with liquid
1 c. cooked dry beans (I used our Merlot red beans, but pinto, kidney, or cannellini are okay)
1 c. chard or other greens, de-stemmed & chopped
1 t. fresh thyme leaves
½ c. parsley leaves, chopped
½ c. uncooked pasta (I used pasta made with our wheat by Nellcôte Restauranton Randolph St.)


Use a heavy-bottomed pot if possible. Heat olive oil over medium flame and add onion, carrot, celery, and garlic. Cook (or “sweat”) the veggies for 15-20 minutes, stirring occasionally. Then add potatoes, squash, salt, and pepper, and cook for 5-10 minutes more. Now add stock and tomato, bring the whole thing to a boil and boil slowly for 15 minutes or so. Throw in the dry beans, greens, thyme if you have it, and cook 10-15 minutes longer. Test veggies to be sure they’re done; if not, cook till they are.

Pasta can be cooked separately and added at serving time to be sure that it doesn’t get mushy, or added dry to cook 5-7 minutes before serving. Stir in parsley before serving. Top each bowl with sprouts, more parsley, grated parmesan, or whatever you have around that makes it look nice.

Serves 4-6. Based on Mark Bittman’s basic vegetable soup instructions in How to Cook Everything, this recipe is extremely forgiving and lends itself to substitutions.

Recipe Box Specials for the Week of 5.18

Post By Irv Cernauskas
May. 19. 2015
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Herb & Cheese Stuffed Lamb Burgers


Serves 4



1 block Capriko cheese, cubed*

2 Tbsp Dill, finely chopped*

1 lb ground lamb*

1 Red Onion*

1 egg

2 Tbsp bread crumbs

2 cloves Garlic, minced*

½ tsp cumin

½ Tbsp Worcestershire sauce

Salt & Pepper

Olive oil

4 Pretzel Buns, toasted*

4 Leaves Romaine Lettuce, cut in half*




Combine cheese and dill in a small bowl and set aside. Mince the onion, but reserve a couple rings for topping. Mix the onion, lamb, egg, bread crumbs, garlic, cumin, Worcestershire, and salt and pepper in a large bowl and mix with your hands. Once well-incorporated (but not over-mixed!), split into 4 equal balls and make a large hole in the center of each ball. Stuff the hole with the cheese mixture then seal the hole with your hands. Pat into a patty and then cook on a hot grill, brushing with olive oil as needed. After 3-4 minutes, flip the patty and cook on the other side until cooked through completely. Let rest and serve atop buns with romaine, onion and your favorite condiments, perhaps tzatziki or olive tapenade for a deliciously Mediterranean grill-out!


*Items included in the Recipe Box

Add this week’s Meat Fresh Recipe to your cart!


Portabello Dogs with Light Pasta Salad

Serves 4-6





½ lb Portabellas, each sliced into 4 long strips*

2 Tbsp Olive oil

1 Tbsp Balsamic Vinegar

1 tsp Stoneground Mustard, plus more for topping*

Salt & Pepper

½ cup red onion, diced*

½ cup tomatoes, diced*

1 Lime, juiced*

6 Hot Dog Buns, toasted*


Pasta Salad:

1 package Penne Pasta, cooked al dente*

2 Tbsp Olive Oil

1 tsp Stoneground Mustard*

1 Lemon, juiced & Zested*

1 Red Pepper, diced*

½ bunch Basil, finely chopped*

¼ cup sliced tomatoes*

2 Tbsp olives, chopped




Heat the grill and mix olive oil, balsamic, mustard and salt and pepper in a small bowl. Coat the mushrooms with the marinade then grill on each side until grill marks form and mushrooms are tender and juicy. Combine onion and tomatoes in a small bowl and toss with lime juice and salt and pepper. When mushrooms are done, place 1-2 inside each warm bun and garnish with the onion and tomato mixture and top with extra mustard. For the pasta salad, cook the pasta, then combine the olive oil, mustard, and lemon juice at the bottom of a large bowl.  Add the chopped vegetables, basil and olives and toss with dressing. Then add the noodles and mix until well incorporated. Chill until ready to serve, then adjust seasonings and serve for a perfect veggie-friendly Memorial Day grill-out!


*Items included in the Recipe Box

Add this week’s Vegetarian Fresh Recipe to your cart!

Fresh Picks Recipes for the Week of 5.18

Post By Irv Cernauskas
May. 19. 2015
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We expect the following Vegetables in our Veg/Fruit Mini Boxes

Item / Farm / Quantity (Depending on box size)


Chard / Non-Local / 1-2 bunches


Mushroom & Chard Quesadillas: Cook diced onions with sliced mushrooms in a pan with oil and salt and pepper until onions are translucent. Add minced garlic, coriander, and red pepper flakes and stir until fragrant. Add strips of chard and cover until wilted. Stir and cook greens down for about 4-5 minutes. Add a little apple cider vinegar and stir until incorporated, then mix in shredded jack cheese and chopped cilantro. Add the filling to a large tortilla, top with more shredded cheese and top with another tortilla. Sear the tortilla on each side in the skillet until crispy and the cheese has melted. Finish with salsa, guacamole and/or sour cream for a loaded quesadilla that is nutritious and full of flavor!


Fennel / Non-Local / 1 head


Potato, Leek & Fennel Soup: Start by toasting crushed fennel seeds in a saucepan for about a minute, or until fragrant. Add cream and heat until simmering. Set aside and let steep away from heat. In a separate pot  sauté sliced fennel, leeks, and onion for 3-4 minutes or until softened. Add chicken or vegetable stock and quartered potatoes and heat to a boil. When boiling, reduce heat, add lemon juice and let simmer for about 20 minutes, or until vegetables are soft. Remove from heat and add cream back, then puree with an immersion blender until smooth. Adjust seasonings and add water or stock if needed to reach desired consistency then serve hot as a nourishing meal that is well balanced with delicate flavors.


Russet Potatoes / Non-Local / 1-2 lbs


Potato Stacks with Prosciutto & Onion: Mince garlic and thyme and mix with olive oil. Heat prosciutto in a pan until crispy, then remove and chop into bits. Dice onion and sauté in the same pan as the prosciutto until tender. Peel russet potatoes and sweet potatoes and slice each very thinly then place in the garlic oil mixture and coat. Grease a muffin tin and place a potato and sweet potato slice at the bottom of each muffin well. Sprinkle with onion, parmesan and prosciutto, then stack more potatoes and so on until each muffin well is filled up. Bake for 40 minutes at 400 or until potatoes are tender and crispy on the edges. Serve as a sophisticated appetizer or side dish.


Celery / Non-Local / 1 bunch


Sweet Celery Potato Salad:  Cut potatoes into cubes and boil until fork tender, then drain and cool. Mix potatoes with peel hard-boiled eggs, thinly sliced radishes, diced celery, chopped green onion, diced bell pepper, chopped cooked bacon, mayonnaise, Dijon mustard, apple cider vinegar, white wine vinegar and a little dash of honey. Stir well and cool. Finish with a sprinkling of paprika for a perfect Memorial Day picnic dish!


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


Asparagus / Mick Klug Farm St. Joseph, MI / 1 bunch


Crunchy Grilled Lemon Asparagus: Trim asparagus and coat with olive oil then grill over medium heat for 10 minutes or until bright green and tender. Combine bread crumbs, parmesan, garlic powder and a little olive oil and sprinkle over asparagus in a shallow dish. Broil the mixture until the bread crumbs are browned, about 5 minutes. Serve with plenty of fresh lemon juice and a pinch of salt and pepper for a dish that accentuates the flavor of the fresh asparagus!


Thyme / Non-Local / 1 bunch


Lemon-Thyme Pesto Vinaigrette: Slide the leaves of the thyme off of the stem and add to a food processor. Add pecorino cheese, walnuts, and garlic and process until a thick paste is produced. Continue blending while drizzling in olive oil. Add sea salt and black pepper and whizz again. Finish by adding lemon juice and champagne vinegar. Stir well and serve as a perfect salad dressing for spring greens!


Garlic / Non-Local / 1-2 heads


Balsamic Garlic Chicken: Cook chicken breast in a skillet with olive oil and butter on medium heat. Add a little salt and pepper and cover the pan for 4 minutes. Flip the breasts and season with salt and pepper. Add more olive oil and finish cooking covered. Remove lid and add sliced garlic, then add quartered tomatoes and balsamic vinegar and water and cover to let simmer over medium heat, or until tomatoes are softened. Season with lemon juice and serve over a bed of fresh spinach for a simple delicious meal.


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


Spinach / Springdale Farm Plymouth, WI / 1-2 bunches


Spinach & Black Bean Curry: Coat a skillet with oil and place over medium heat. Add diced onion, garlic, ginger and Serrano pepper and cook until onion is fot. Add drained black beans and lime juice and mix well. Lightly mash some of the beans and then add coconut milk, vegetable broth, garam masala, ground coriander, cardamom a pinch of chili powder and salt and pepper. Simmer over low heat for 10 minutes, adding more broth as needed. Season as needed, then stir in fresh spinach and cook until just wilted. Serve over fresh basmati rice for a easy to prepare dish with well-developed flavors!



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


Shallots / Non-Local / 1 lb


Orange and Shallot Roasted Asparagus: Combine sugar and orange zest in a bowl.  Toss asparagus with olive oil, salt, pepper and chopped shallots and orange sugar. Roast at 400 F for about 15 minutes or until crisp tender. Serve with goat cheese for a zesty take on fresh spring produce!


Zucchini  / Non-Local / 1 each


Zucchini Noodles with Walnut Sauce: Spiralize zucchini or cut into thin strips with a peeler and set aside. Make the sauce by whizzing walnuts in a blender or food processor. Heat oil in sauce pan and add in flour. Whisk until a roux is formed. Add milk (or non-dairy milk) slowly and continue whisking until a smooth creamy thick sauce is formed. Add chopped walnuts and stir. When sauce is thick and creamy pour over the zucchini for a decadent tasting dish that is light and healthy!


We expect the following in our Fruit Boxes


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



Stone fruit may be left for 3 to 4 days at room temperature but be sure they are out of direct sunlight. Certainly if your apricots are not fully ripe, they can be left out for longer. Transfer them to the refrigerator once they begin to soften. If you store them right away in the refrigerator, peaches will keep fresh for about 5 to 7 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.


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.

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