Category: Entree
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This easy-to-assemble crustless quiche comes from NYTimes Cooking contributor and author Hetty Lui McKinnon, and I adapted it to fit what was in a recent CSA share – summer squash.. For me, my pie crust skill is not what it should be, so any opportunity to ditch the crust is an opportunity I’m onboard with…
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A year ago, Adrien and I traveled to Sicily to experience some of the culture of my ancestors. Sicily, as I discovered, is not just one culture but a melding of the influences brought by conquerors who settled on this island over its history. One of the places we visited in 2025 was the commune…
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We often gravitate toward lentils and legumes in the Fall and Winter, but not very often in the summer. This recipe from NYT Cooking contributor and columnist Lisa Donovan, was proof of the error of my ways. The French, of course, have a way to turn any dish into a celebration of flavors and textures,…
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Suzy Karadsheh, co-found of the website themediterraneandish.com, is the source of this deliciously quick and economical recipe. We are a household of two – so oftentimes even our small CSA share can be a challenge to finish. One recent week, we received some wonderful cabbage and for me, finding recipes that incorporated this fresh-from-the-farm organic…
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With summer’s bounty, we have been enjoying a huge variety of veggies in our Clark Organic Farm CSA each week, and so, I was searching for a recipe to make use of our share this week and discovered this recipe adapted by Tara Parker-Pope in the New York Times. Because we are frequently vegan friendly…
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We are having one of our summer heatwaves, so a chilled soup sounded like it was just the thing for dinner this weekend. Our Clark Organic Farm CSA share has included beets several times over the summer season; however, this week we received golden beets, one of my favorites. Instead of roasting, which is my…
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We regularly include tofu as a meal protein, but sometimes my preparation suffers a bit. Not so in this case. By dusting the cubes of tofu with seasoned (salt + pepper) cornstarch, the tofu is still moist, but has a nice lightly-browned crunch on the outside. Add a spicy sauce, some veg and a side…
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Food writer, cookbook author and NYT columnist Melissa Clark has written an entire series of recipes made on a sheet-pan. They’ve been a busy weeknight life-saver for us; this one too! Using some farm fresh organic broccolini received in our weekly Clark Farm CSA share in place of broccoli rabe didn’t affect this at all,…
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Last week’s Clark Organic Farm CSA share included a beautiful bunch of broccoli rabe. One of my favorite ways to use this vegetable is in a pasta dish. The starch in the pasta seems to be a perfect balance to the distinctly earthy flavor of broccoli rape. Top it off with some heat (red pepper)…
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Part of our CSA share included green garlic, which I had not heard of before. Different from garlic scapes, green garlic is baby garlic or garlic before it develops into segments or cloves. It has a mild flavor, but will need to be cleaned thoroughly (think leeks). Forager|Chef has lots of information on using green…
