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local foods

Orzo with Vegetables, Blistered Cherry Tomatoes, and Goat Cheese

Bring a medium pot of salted water to a boil over high heat. Add orzo and cook 8 minutes. Stir in sugar snap peas and edamame; let water return to a boil and then cook 2 additional minutes.

Potato and Vegetable Cakes

Wash vegetables and grate.  Combine in a small mixing bowl with egg and flour. After all ingredients are mixed, shape the mixture in small patties. Place on a hot pan with oil and cook each one until each side is golden brown. Serve warm and enjoy.

Sweet & Sour Winter Slaw

Stack the leaves of kale and roll them the long way into a cigar-like tube. Using a chef’s knife, slice across the tube of leaves to create long, thin ribbons. Do the same with the bok choy leaves. Slice the stems into matchsticks.

Roasted Carrots and Parsnips with Toasted Hazelnut Dukkah

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, and honey. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender.

Parsnip and Apple Soup

Gather and wash all ingredients. Rough chop both the parsnip and apples. In a boiling pot, place the parsnip and apples.

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