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Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

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A super simple and tasty way to use up rhubarb well it is in season. Pair it with some sweetened whip cream or ice cream for an excellent light dessert....
Simple Sauteed Radish

Simple Sauteed Radish

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    Sautéing the radishes brings out their sweetness. This recipe also uses the greens on the radish so nothing goes to waste. Pair it with a bit of feta and...

SAUTEED CHARD & SUMMER SQUASH (Zucchini)

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    Ingredients: 1 medium/large squash or zucchini, sliced 1 lb Chard 1 tbsp olive oil 2 cloves garlic, sliced 1 tspn red pepper flakes 1 tbsp fresh oregano, minced...

Creamy Orzo with Peas and Parmesan

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1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

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2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Greens with roasted Zucchini, Potato and Raspberry vinaigrette

Recipe Crampton's CSA    from Bessie's Best. Baby Arugula Salad w/ Roasted Zucchini & Potato w/ Macerated Raspberry Vinaigrette & Goats Cheese. Ingredients: 3 cups baby arugula (or any baby greens of your liking), 1 zucchini, washed- quartered and cut into small/med sized cubes, 4 baby potatoes washed and cut into small pieces, 1/2 cup raspberries, 2 TBSP crumbled goats cheese, 1/4 cup Extra virgin olive oil (EVOO), 1 TBSP balsamic vinegar, 1TSP Honey/Sugar, 2 gloves garlic finely chopped, Salt to taste, Cracked black pepper to taste. Directions: 1.Preheat Oven to 400 degrees F.
  1. In a bowl toss together the zucchini & potato, 1 glove of the minced garlic, half the EVOO, salt & pepper.
  2. Bake for 30 mins in the oven, stirring occasionally, until potatoes are tender.
  3. Remove from oven and let cool.
  4. In a separate clean bowl, place the baby arugula/greens.
  5. While the zukes and potatoes are roasting prepare the vinaigrette. Mix raspberries n sugar together in a small bowl. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, remaining EVOO & minced garlic,  pepper and salt. Cover jar with lid and shake until dressing is mixed well (the vinaigrette can be prepared a day or two in advance)!
  6. Toss the greens with the vinaigrette and the cooled roasted veggies & top with the crumbled goats cheese!
  7. Voila and enjoy your juicy awesome salad.
TIP Using Aluminum foil can be used to keep food moist, cook the food evenly and makes clean up a cinch. Serves 4 Prep time 15 min Cook Time 30min Ready in 45min Bon Appetite