(Recipe courtesy of Heather, Kailyard Kitchen) Winter Soupe au Pistou This is a variation of a classic French soup traditionally made with summer vegetables and pesto. I've mixed things up a bit to reflect the flavors of winter. 4 tablespoons olive oil 1 onion, small dice 1 large carrot, diced 1 celery stalk, diced 1 … Continue reading Winter Soup au Pistou
Fall Session: Week 5 Recipe (Burdock, Beet, & Walnut Pilaf)
(Recipe courtesy of Heather, Kailyard Kitchen) Burdock, Beet, and Walnut Pilaf Here's another option to utilize your burdock along with some of the other veg in this week's box. A great side to go along with roasted chicken or a pork chop. 2 cups basmati rice 3 tablespoons butter 2 cipollini onions, finely diced 1 … Continue reading Fall Session: Week 5 Recipe (Burdock, Beet, & Walnut Pilaf)
Fall Session: Week 5 Recipe (Chamomile Poached Pears)
(Recipe & photo courtesy of Heather, Kailyard Kitchen) Chamomile Poached Pears I plan on enjoying these over my morning granola and yogurt, though I may deviate and use them to top a pound cake later in the week. 😉 2 d'anjou pears, peeled, halved, and cored 1 cup water 1 tablespoon dried chamomile blossoms (if … Continue reading Fall Session: Week 5 Recipe (Chamomile Poached Pears)
Fall Session: Week 3 Recipe (Baked Apples with Maple Whipped Cream and Granola)
(Recipe & photo courtesy of Heather, Kailyard Kitchen) As promised, here’s another simple recipe for a cozy night in… Or maybe a special breakfast if you’d like to treat yourself! Be sure to drizzle the pan juices over the apples after you place them in their bowls for serving. Baked apples with Maple Whipped Cream … Continue reading Fall Session: Week 3 Recipe (Baked Apples with Maple Whipped Cream and Granola)
Fall Session: Week 2 Recipe (Dandelion & Leek Frittata)
Recipe & photo courtesy of Heather, Kailyard Kitchen Dandelion and Leek Frittata 4 tablespoons olive oil 1 large leek- white and light green stalk, cut into half inch half moons 1 garlic clove, grated 1 bunch dandelion greens, roughly chopped 6 eggs 1 teaspoon each: cumin, coriander, and paprika 1 teaspoon Dijon mustard A healthy … Continue reading Fall Session: Week 2 Recipe (Dandelion & Leek Frittata)
Fall Session: Week 2 Recipe (Spaghetti Squash with Ricotta, Sage, and Pecans)
Recipe & photo courtesy of Heather, Kailyard Kitchen Fall is my favorite season. It gives me the opportunity to reflect, to turn inward. It provides landscapes ablaze with color and crunchy leaves to step through. Fall is the season of woodsmoke, boots by the front door, cozy flannel, and also for hearty squash. Here in … Continue reading Fall Session: Week 2 Recipe (Spaghetti Squash with Ricotta, Sage, and Pecans)
Fall Session: Week 1 Recipe (Celery Root Guacamole)
Recipe & photo courtesy of Heather, Kailyard Kitchen Alright, this week I’ve already covered a nice, comforting dish for a rainy day… So today I have a little pick me up! This is a really simple guacamole with the addition of roasted celery root (also called celeriac), which adds a lovely earthiness to this classic. … Continue reading Fall Session: Week 1 Recipe (Celery Root Guacamole)
Fall Session: Week 1 Recipe (Green Tomato Curry with Kuri Squash)
Here's a wonderful recipe to get you started with this week's box - courtesy of Heather from Kailyard Kitchen! Now that fall is in full swing, I'm craving warming spices that nourish me down to my roots. Curries always fit this bill and are a wonderful, healthy weeknight meal. The green tomatoes add a lovely … Continue reading Fall Session: Week 1 Recipe (Green Tomato Curry with Kuri Squash)
Jubilee Farm 