Sweet Corn and Yellow Tomato Gazpacho

This is the time of year that I love best: the air is starting to get crisp but the sun still shines brightly, the corn has all been harvested and covers the farmers market tables, and I can spend an hour looking for the right pumpkin to display by my front door. Summer held on…

Zucchini Boats with Summer Corn and Sweet Peppers

Last week at the farm, the words on everyone’s lips were “zucchini boats.” I had never heard of zucchini boats, and, I suppose not to my surprise, each CSA sharer told me a different way to make them. Some were made Italian-style, with tomato sauce and chopped eggplant, some were made with beef and taco…

Making Pesto at the Market Test KITCHEN

The word “pesto” comes from an Italian word meaning “to pound, to crush.” This refers to the method of making pesto from crushed basil leaves and crushed garlic cloves. Last Friday in The KITCHEN at the Boston Public Market, Stillman’s Farm set up a test kitchen to try out three different kinds of pesto. Some…

Asparagus Scallion Risotto

I’m all about keeping meals simple this spring: last week it was simple grilled haddock with rhubarb tomato salsa, and the week before it was over-easy egg sandwiches with spring greens. Making risotto this week was a time commitment, so it’s best to keep the ingredients simple. Asparagus and scallions, two stars of the spring…

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…

Baked Apples Stuffed with Quinoa, Mushrooms, and Dried Cranberries

A couple of weeks ago I visited Fungi Ally, a local mushroom grower in Western Massachusetts, and I picked up about 3 lbs of assorted mushrooms. That probably sounds excessive, but let me explain. Over the last couple of years that I have been sourcing almost exclusively from farmers markets, I’ve noticed the lack of…

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…

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….

National Vegetarian Awareness Week

It’s #vegetarian awareness week! The Clean Food Club is celebrating by making veggie meals all week using fresh, in-season produce from the farm. National Vegetarian Awareness Month isn’t until October (oddly), so this way you’ll have plenty of time to practice your #meatlessmonday recipes til then. Gina Homolka, in her cookbook The Skinnytaste Cookbook, makes a Grilled…

Chilled Beet, Cucumber and Tomato Soup

There’s nothing like a chilled soup full of fresh produce to energize you during the long, hot days of summer. With myriad chilled soup recipes available, it’s hard to choose just one. My approach to meal preparation generally begins with an assessment of what produce I have in my kitchen and in my garden, and…