Easy, flavorful, protein-packed dish that can be served any time of day as a meal, side dish, or snack.
Asparagus Salad with Avocado Dressing
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Braised White Beans and Greens with Parmesan
A hearty mixture of white beans and greens packed with flavor.
I love the flavor meld of the sourdough, sausage, and mushrooms, however, this could easily be made vegetarian by removing/replacing the sausage and using mushroom or vegetable stock instead.
Roasted Cauliflower with Sage and Pecans
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.
From the New York Times, “This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge — a farewell to summer, with winter chill waiting in the wings — but also as a sweetly welcome blurring of the lines between a side dish and a dessert.”
Hakurei, Fennel, and Spring Onion Salad
Hakurei turnip, fennel, and spring onion are all in abundance this time of year in New England, and coming to us frequently in the farm share. This is a super quick, easy, refreshing, and crunchy side dish to add to any meal. It was such a perfect complement to our grilled salmon the other evening, and the leftovers made for a great snack the next day.
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.
Ginger Turmeric Applesauce
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Maple Chive Parsnip Cakes
A little sweet for my tastes, hence the reasoning behind only 1 teaspoon of maple syrup, but if you dig the sweet stuff feel free to add more like a tablespoon or two of syrup. I served these with Sriracha and it was the perfect complement.