Flagstaff Community Supported Agriculture

A place where members of the Flagstaff CSA can exchange recipes, share information about local food and become more inspired in the kitchen!

Wednesday, June 4, 2014

Shaved Turnip Salad with Prosciutto

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Serves 4 4 teaspoons red wine vinegar 1/4 teaspoon fine sea salt 2 teaspoons honey 1/4 cup extra virgin olive o4 teaspoons red wine vinega...

Sesame Broccoli Rabe (Rapini)

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Serves 4 as a side dish 1 pound broccoli rabe (rapini) 2 medium shallots 4 large cloves of garlic 2 teaspoons of sesame oil 3 tablespoo...

Bok Choy and Green Garlic Saute

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Serves 2-4 1 head bok choy 3 stems green garlic 1 /4  lemon (juiced) pinch salt and pepper 1 T  olive oil Chop the green garlic into...
Wednesday, May 28, 2014

Honeyed Carrots and Oranges

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Serves 8 2 pounds very small carrots, scrubbed; or regular carrots--trimmed, peeled, and cut into thin sticks  1 orange, cut int...

Baked Tomatoes, Squash, and Potatoes

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Serves 8 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, thinly sliced 2 small tomatoes, sliced 1/4-inch thick 1...

Parsley Root Fries

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Serves 2-3 *Note: If you cannot find parsley root, this recipe is delicious with parsnips and celery root (celeriac).* 3 large pa...
Wednesday, May 21, 2014

Squash Blossoms Stuffed with Ricotta

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Serves 2-4 For tomato sauce: 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes 2 tablespoons olive oil 1 1/2 pound plum tomat...
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Contributors

  • Dina Barnese
  • Flag CSA Recipes
  • Flag CSA
  • Lydia
  • anne mouritz
  • crotach
  • d. ophelia s.
  • jk
  • stephmoto
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