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…

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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!