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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...

Paulette's Easy Cream of Asparagus Soup

.5 onion, or 6 green onions, or one leek chopped

1 tbsp butter

1 large potato diced

2 cups Free Range Chicken broth (available in our freezer section)

1 to 1.5  lbs fresh asparagus, peeled and chopped, woody stems removed

4 stalks celery, chopped

salt and pepper to taste

.5 to 1 cup cup cream or milk

Juice of one lemon

Sautee the onions in butter.  Add the potatoes and the broth.  Simmer until the potato is soft.

Add the asparagus and celery and cook for 10 minutes or so.  Use salt and pepper to taste.

Puree the soup, adding cream or milk until you reach your desired consistency.

To serve...

Add a dollop of sour cream

or some shredded sharp cheddar

or some crumbled blue cheese

Thanks Mom!!