Recipes

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!