Broccoli/Fall CSA Week 2

Broccoli Cheddar Soup

1 medium onion, finely diced 2 cloves garlic, minced 1 TBSP olive oil 4 cups chicken broth 4 cups broccoli florets, chopped small 2 cups 2 or 3% milk 2 TBSP flour salt and pepper to taste 1 cup cheddar cheese, shredded Heat a medium stockpot and add olive oil. Cook onion for 2-3 minutes and add garlic. Add in…

Fall CSA Week 2/Squash/Tomatoes

Tomato Bruschetta Spaghetti Squash

1 medium spaghetti squash 2 tomatoes, diced 2 cloves garlic, minced 1 TBSP basil, chopped (or dried basil) 2 TSP olive oil 1 TSP salt and pepper 1/2 cup parmesan, mozzarella or feta cheese Roast the squash: Cut in half lengthwise, scoop out seeds, drizzle with olive oil and cook at 375 degrees for about 30 minutes. Gently shred the…

Fall CSA Week 2

Bell Pepper Pizzas

2 Green Bell Peppers 1/2 cup pizza sauce 1 cup mozzarella cheese, shredded Option of vegetables: Tomato Broccoli Mushrooms Zucchini Spinach Optional: Pepperoni 1 TSP dried oregano Core and cut the bell peppers into halves or thirds, creating pockets. Divide the sauce among the peppers and sprinkle with oregano. Cut up the vegetables you want to use. You can also…

Fall CSA Week 2/Squash

Sausage Stuffed Acorn Squash

1 medium or large acorn squash 2 hot or mild italian sausage 1 medium onion 1/2 bell pepper 2 slices of multigrain bread, toasted 1 clove garlic, minced 1 TSP italian seasoning 1 TBSP olive oil Salt and pepper to taste Roast the acorn squash: cut in half and scoop out seeds. Drizzle with olive oil and bake in the…

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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!