Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
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

Nov 19, 2021
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...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Summer BBQ Pizza

The easiest thing you'll throw on the BBQ this Summer isn't steak or potatoes, it's pizza!

1 par-baked pizza crust (we have them in the freezer from DeLuca's)

1 cup lightly packed tarragon

1/2 large zucchini - thinly sliced (I used the white zucchini from this week's CSA box)

1/2 cup crumbled goat cheese or soft cheese (like Dairy Fairy Original)

Olive Oil

Salt & Pepper

Drizzle olive oil on your pizza crust and season with salt and pepper.  Layer on the thinly sliced zucchini, sprinkle with most of the tarragon.  Crumble cheese on top.  Season with more salt and pepper.

Bake at 350-400 degrees for 15 to 20 minutes on the BBQ - be sure to use a pizza stone or rack.  Check to make sure your crust is crispy and golden brown.  Remove from heat and sprinkle the rest of the cheese and fresh tarragon.   Serve with a fresh side salad and a crisp white wine.