Featured Article

Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

Jul 01, 2022
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

Jun 24, 2022
    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)

Jun 24, 2022
    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

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...

Warm Butter Beans with Rosemary, Garlic, and Spinach

1 can butter beans, drained (or white beans if unavailable)

3 tbsp extra virgin olive oil (plus more, if desired!)

1-2 cloves garlic, peeled & finely sliced

2 small sprigs rosemary, leaves picked

1 good handful of spinach

Pinch of chili flakes

Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add beans, garlic, rosemary, and stir fry beans until they are golden and warmed through. Add the spinach and chile flakes, and cook until the spinach in wilted. Season well and serve with a drizzle of olive oil.

****Serve alongside Winter Squash Agro dolce!!****