Category: Entree
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I freely admit to making changes to recipes to reflect whatever we have in our pantry. This roasted salmon, one-pan dinner is no exception to that – we’ve received an abundance of potatoes from our Clark Farm Winter CSA Share, so in place of buying new, presumably red potatoes specifically for this recipe, I used…
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After indulging for the holidays this week, we have come to the conclusion that we need to take a beat with the rich foods. In fact, I recently became aware of a new America’s Test Kitchen book, The Complete Anti-Inflammatory Cookbook. This delicious offering comes from that book (page 163). Substituting and eating more whole…
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A cold winter day seems like a perfect time to enjoy baked stuff squash, which is exactly what we did here on a cold New England afternoon. We’ve received several new-to-me squash varieties in our Clark Farm Carlisle Winter CSA share, and this one, called Wintersweet, is a type of kabocha squash. The flesh is…
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This was a terrific recipe for using some of the Napa Cabbage that has come our way via our Clark Farm Winter CSA. As Carolina Gelen, the NYT’s contributor of this recipe tells it, no need to hand roll cabbage rolls for hours and hours. That’s a good thing; the day after Thanksgiving, I’m happy…
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One of my favorite vegetables is Romanesco – kind of a cross between broccoli and cauliflower. I love it for its creaminess and slightly stronger-than-cauliflower taste. Recently, our Clark Farm Carlisle Winter CSA share included a head of Romanesco and to say I was pretty excited about that would be an understatement. Romasesco is tasty…
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This week is all about eating. And for some of us, it’s also about cooking. So for the next few days I’m planning to post every day. And to cook. Let’s see how that goes. We’ve started our Winter CSA share with Clark Farm a few weeks ago, and even with cold weather, we are…
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This was a tasty and quick one-pot stew to pull together using some of our beautiful Fall Share from Clark Farm Carlisle. Cabbage, Tofu, and Delicata Squash Stew, or Báicài dòufu guō, comes from a terrific website for plant-based Asian inspiration – Woon Heng. Her recipe for Cabbage, Tofu, and Delicata Squash Stew is easily…
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Our Clark Farm Carlisle CSA Share included caraflex cabbage this past week so I had a second great opportunity to use cabbage in a way that is not usual for me. As a high-schooler, my part-time job was at a short-order stand where the owners were known for their delightful coleslaw – a secret recipe.…
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One of my all-time favorite soups is carrot, and so with cooler weather and some beautiful, fresh carrots included in our Clark Farm CSA Share, I couldn’t resist. Carrot soup, in my opinion, doesn’t require a step-by-step recipe. When I make it I use a blueprint of tastes that appeal to me. If I have…
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As our Clark Farm Fall CSA Share starts to wind down, we are eating more cold-tolerant veggies. This week we received some beautifully fresh pak choi in our share and so, we did what comes naturally. Stir Fry! If you’re wondering about the difference between bok chhoy and pak choi (besides the spelling), this article…
