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VEGGIE FILLED CHARD WRAPS

Sep 24, 2021
4 chard leaves 1/2 cup hummus (we suggest Crampton’s Lemon Dill) 1 cup cooked spaghetti squash  1 medium cucumber 1 field tomato 2 carrots , grated 1 avocado , sliced...

Chioggia Beet Carpaccio

Sep 17, 2021
Chioggia Beet Carpaccio The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in...

WEEK 12! FOODBOX FEATURE RECIPES.

Sep 11, 2021
CREAMY CHICKEN & LEEKS 1 tbsp olive oil 4 chicken breasts Salt and pepper to taste Juice from half a lemon 2 Leeks, quartered lengthwise and roughly chopped 1 clove...

WEEK 11! FOODBOX FEATURE RECIPES.

Sep 03, 2021
RED KURI MASH WITH CRISPY ONIONS (Week 11 Food Box Recipe) Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of...

Week 10 Foodbox Feature Recipes!

Aug 27, 2021
BEEFSTEAK TOMATO GRATIN   Ingredients: 4 ripe beefsteak tomatoes 1/4 cup basil, freshly chopped, divided 4 cloves garlic, minced, divided 3 tbsp olive oil, divided 3 tbsp coarse fresh bread...

Sour Cherry Sauce

From the Prairie Fruit Cookbook by Getty Stewart

Sour Cherry Sauce

2 tbsp balsamic vinegar

2/3 cups sugar

4 cups sour cherries pitted

1. Place vinegar and sugar in saucepan over medium heat

2. Cook and stir until sugar bubbles

3. Add the cherries and cook, stirring occasionally until the cherries soften and release their juice, about 5 minutes

4. Use a slotted spoon to remove the cherries.  Continue to cook the juice until the sauce reduces by at least half, about 10 minutes.

5. Remove from heat and add cherries

6. Cool and serve over ice cream, with cake, on yogurt etc.  Can be refrigerated for 1 week.