Category: Mains
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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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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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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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This was a tasty and quick-to-cook pasta dish! Developed by NYT Cooking contributor, Martha Rose Shulman, it is easily adaptable to a variety of greens (looking at you Swiss Chard), and it can be adapted to omit or include the tomato sauce. Each Monday when our Clark Organic Farm CSA newsletter is emailed, I start…
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We have been increasingly expanding our familiarity with different greens since joining Clark Organic Farm’s CSA last year. I’ve never quite known what to do with greens outside of serving them as a side, so when I came across Melissa Clark‘s recipe for incorporating greens – and fennel and scallions which were also part of…
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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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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…
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Hetty Lui McKinnon is one of my favorite New York Times Cooking contributors, and this warm and delightfully flavored salad is a great example why. Roasting cauliflower and onions, and cooking smashed garlic along with the lentils, added remarkable layers of flavor which was then complimented by the creamy, simple dressing of Greek yogurt and…
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If it’s Wednesday, we’re going to make a bean entree. I was introduced to Simpli Organic dry beans by the talented Amanda Leahy, the CSA Manager at Clark Farm Carlisle, and wow! What a difference the brand of dry beans can make! Also, once moving toward more local and organic suppliers meant I had access…
Four Nights A Week 