Recipes

Fall CSA Week 8/Potatoes

Sausage Potato Casserole

1 lb pork sausage 1 can cream of mushroom soup 3/4 cup milk 1/2 onion, chopped 1/2 tsp salt and pepper 3 cups sliced potatoes 2 cups shredded cheese Optional: fresh parsley, minced Preheat oven to 350 degrees. In a large skillet, cook sausage over medium heat until no longer pink, drain and set aside. Combine soup, milk, onion, salt…

Fall CSA Week 8/Squash

Spaghetti Squash Burrito Bowl

1 medium spaghetti squash 1 TSP olive oil 1/2 can black beans, rinsed and drained 1/4 cup corn kernels (canned or frozen) 1/2 TBSP chili powder 1/2 TSP cumin 1/2 TSP salt and pepper 1 bell pepper, sliced thinly 1/2 onion, sliced thinly Topping: salsa Preheat oven to 375 degrees. Cut the squash in half carefully and drizzle a bit…

Carrots/Fall CSA Week 8

Parsnip, Carrot and Lentil Soup

1 TBSP olive oil 1 onion, chopped 2 cloves garlic, crushed 3 large parsnips and carrots, chopped 2 large parsnips and carrots, grated 4 cups vegetable broth 1 cup water 1 TSP cumin 1 TSP coriander 1/2 cup red lentils, rinsed salt and pepper to taste Saute the onions and garlic in a large pot with olive oil until onions…

Fall CSA Week 7

Butternut Squash Macaroni and Cheese

1/2 medium butternut squash, cooked, pureed, strained 1/2 pound elbow macaroni OR your favorite pasta 4 tablespoons butter 1 small leek or onion, finely chopped 2 cloves garlic, finely chopped 1/2 chili pepper, finely chopped (optional) 4 tablespoons flour 2 1/2 cups milk 2 cups shredded cheese (whatever you have on hand, cheddar, mozza, gouda, etc) 3/4 cup panko breadcrumbs…

Fall CSA Week 7/Kale/Tomatoes

Slow Cooker Tomato, Kale and Quinoa Soup

1 cup uncooked quinoa, rinsed 2 cans diced tomatoes (or diced fresh tomatoes) 1 can white beans, drained and rinsed 1 onion, diced 3 cloves garlic, minced 1/2 TSP dried oregano 1/2 TSP dried basil 1/4 TSP dried rosemary 1/4 TSP dried thyme 4 cups vegetable broth 1 lb kale, coarsely chopped salt and pepper to taste Place quinoa, tomatoes,…

Fall CSA Week 7/Onions/Potatoes

Potato-Onion Frittata

1 lb potatoes 3 TBSP olive oil 2 small onions, thinly sliced salt and pepper to taste 1/2 cup grated cheddar cheese 10 large eggs, whisked Place potatoes in a medium pot and cover with water. Bring to a boil then reduce heat and simmer until tender when pierced with a fork. Drain and let cool. Peel and cut into…

Fall CSA Week 6

Spicy Coconut and Pumpkin Soup

1 TBSP olive oil 1 medium onion 2 cloves garlic, minced 1 TSP fresh ginger 1 TSP ground cumin 3 cups chicken broth 2 cups pumpkin puree 1 can light coconut milk salt and pepper to taste Quarter and roast the sugar pumpkin at 400 degrees for about 30 minutes. Puree the flesh. You will need 2 cups for this recipe…

Beets/Fall CSA Week 6

Celery Root Puree with Balsamic Roasted Beets

4-5 beets 2 TBSP olive oil salt and pepper to taste 1 TBSP balsamic vinegar 2 TSP maple syrup 1/2 TBSP fresh thyme For the Celery Root Puree: 1 TBSP olive oil 3 cloves garlic, finely chopped 4 cups celery root, peeled and diced into 1/2 inch cubes 1 can coconut milk 2/3 cup water salt and pepper Optional topping:…

Chicken/Fall CSA Week 6

Sticky Asian Chicken Wings

1.5 kg chicken wings 2 TBSP baking powder 3/4 TBSP salt 1/2 TSP pepper 3 TBSP chopped green onions Sticky Asian Sauce: 1 TSP vegetable oil 1 inch ginger, peeled and minced 1 TBSP sweet chili sauce 2 TBSP honey 4 TBSP brown sugar 5 TBSP soy sauce Preheat oven to 250 degrees. Dry the wings with paper towels then…

Fall CSA Week 5/Garlic

Roasted Garlic, Parsnip and White Bean Soup

4 cloves garlic, whole with skin on 4 parsnips, cut into 1 inch pieces 1 onion, cut roughly 2 TBSP olive oil 1 TBSP dried or fresh rosemary 1 tsp salt and pepper 1 can white beans, drained and rinsed 6 cups vegetable broth 1 TBSP lemon juice Optional: pumpkin seeds Preheat oven to 400 degrees. On a large baking…

Fall CSA Week 5/Spinach

Spinach and Herb Quiche

3 large potatoes 2 TBSP olive oil 3 cups spinach 2 eggs 1 onion 1 cup ricotta cheese 1 cup chopped herbs (basil, parsley, chives, dill) 1/4 cup feta, crumbled 1 lemon, grated zest salt and pepper to taste Peel potatoes and slice thinly with a mandolin or knife. Brush olive oil in a wide skillet and set over high heat….

Beef/Fall CSA Week 5/Peas/Potatoes

Easy Shepherds Pie

1 lb ground beef 1 yellow onion, chopped 3/4 cup carrots, chopped 1/2 cup peas 1/2 cup corn kernels 4 TBSP butter 2 TBSP flour 1 TBSP fresh or dried thyme 1 clove garlic, minced 1 cup beef stock salt and pepper to taste 2 lbs yukon gold potatoes, peeled and cut into large pieces 1/2 cup heavy cream 1/4…

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How to Cook with Grass Fed Meats

Grass fed meat is leaner than conventionally raised and so has to be cooked a little differently. Click to find out more!

Naturally Raised Meats. For Taste, for Health, for Animal Welfare.

All of the meats that we sell at the shop are raised naturally. What does this mean? Click above to find out more!