Open-faced Egg Sandwich with Spring Greens

Spring is finally here! This past weekend, temperatures were in the 70s in Boston. Lawns are looking green and flowers are blooming all over the place. After months of heavy hashes and root vegetables, I wanted to make a light, spring brunch to eat outside in the great weather. These open-faced sandwiches are simple and…

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…

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…