Last year started my love affair with kohlrabi, an underutilized winter vegetable, and this winter I am excited to cook with it again. Kolhrabi overwinters well, but it’s getting to the end of the it’s time. Pretty soon we’ll have spring onions and asparagus, but for the next couple of weeks, kohlrabi will still be…
Tag: Framingham
Sweet Potato and Beet Chips with Honey Garlic Goat Cheese Dip
These chips are fun to make, fun to eat, and fun to serve for a spring break treat or at a party. Because they’re bright orange and red, they’ll stand out on your table and look way more impressive then a bag of potato chips from the store. Impress your guests or let your kids…
Squash, Sprouts and Spinach Buddha Bowl
What in the world is a buddha bowl, you ask? A buddha bowl is a bowl filled with fresh, leafy greens, sometimes grains, and cooked veggies. Basically, a buddha bowl can be anything you want it to be (and basically, it’s just a salad). Use whatever you’ve got in the fridge, and it’s a great end-of-the-week…
Kabocha (Sunshine) Squash Risotto
At the last CSA pickup for Stearns Farm, we received a kabocha squash. It’s orange just like a sugar pumpkin, but it’s much smaller. The sign said to roast with butter and sugar, but weeks went by and it just sat on my counter. One day my brother told me that he had made a…
Parsnip Gnocchi with Roasted Carrots and Brussels Sprouts
This recipe features mostly locally sourced ingredients, which is what The Clean Food Club always strives to do! There are lot of great ways to use seasonal, local ingredients, and with each recipe we post, we try to help the home cook find those ingredients and make a great tasting meal. Parsnips are in season…
Roasted Spaghetti Squash with Homemade Marinara Sauce
It’s Vegetarian Awareness Month, so I thought I’d post my go-to vegetarian recipe: roasted spaghetti squash with homemade marinara sauce. I read a cookbook once that called spaghetti-ed spaghetti squash “squashta,” which I found hilariously accurate. I originally found this recipe through Blue Apron, and I use it whenever I have guests, vegetarian or otherwise….
Summer Squash, Corn, Tomatoes, and Sausage Stir Fry
As summer wraps up, I find myself wanting to use as many summer veggies as I can, while I still can. This stir fry uses summer sweet peppers, corn, tomatoes, zucchini, squash, and basil. This is actually a modified recipe from Plated, a meal delivery kit that my husband and I tried several years ago…
Grilled Bok Choy, Teriyaki Chicken and Fried Rice
Whenever I get bok choy in my CSA share, I immediately think of making Chinese food. I tried grilling the bok choy this time (I usually sauté the leaves), and it was so good. This week was the first pickup of the Stearns Farm CSA, and we received two heads of bok choy, one bunch each…
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