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Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Post-Thanksgiving Survival Guide!

Oct 11, 2021
Are you tired of your turkey sandwiches yet?  Here's what to do with some of the usual leftovers this season!

Cajun Chicken with Bell Peppers

Oct 08, 2021
Cajun Chicken with Bell Peppers  (Week 1, 2021 Fall FoodBox) Cajun Seasoning 1 tsp paprika ¼ tsp cayenne pepper ¼ tsp oregano ¼ tsp thyme ¼ tsp salt Chicken 2...

Honey Roasted Parsnips and Carrots

Oct 08, 2021
Honey Roasted Parsnips and Carrots  (Week 1, 2021 Fall FoodBox) 1 lb carrots 1 lb parsnips 2 tbsp olive oil 2 tbsp honey 1 tsp salt ½ tsp pepper ½...

Cucumber Carrot Salad

Take one of Murray Warkentin's greenhouse English cucumbers.  If you don't use one of these St. Anne's cucumbers, the recipe may not turn out to your satisfaction!

Wash the cucumber and thinly slice the whole thing using a mandoline slicer.  Be careful of your fingers!  Just ask my partner Marc about the dangers of mandoline slicers when making cucumber salad!

Take 2 carrots, wash, peel, and grate.

Mix the sliced cucumber with the grated carrot.

Sprinkle a quarter cup of sliced almonds on top

Drizzle 3 tbsp of Erin's asian dressing on top.

Enjoy!