Recipe straight from NYT Cooking for a delicious savory bread pudding that would be devoured from any brunch table.
Blueberry Balsamic Chicken with Wilted Spinach and Rosemary Roasted Potatoes
Inspired by all the tasty goodies from our Red Fire Farm winter CSA share, especially the plump and juicy blueberries.
Saag Paneer
Creamy spinach with chunks of Indian cheese and spices.
Chorizo Espinaca Ensalada
Such a vibrant salad, both in flavor and color.
Curried Red Kidney Beans and Cauliflower with Spinach
This flavorful stew was a great way to finish off the cold and snowy day. Rich, warm, Indian flavors come together with lots of nutrient-packed veggies for a dish that’s both tasty and healthy.
Pork and Kimchi Sliders
A grain-free dish inspired by a recipe from Food and Wine for “Crunchy Pork Kimchi Burgers”
Spinach, Red Lentil, and Green Bean Curry
This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala.
Baked Spinach
A tons of spinach, tiny bit of butter, and a decent amount of cheese. The result is a rich and densely flavorful gratin that will pair well with the likes of a steak, or some lamb chops, or a white fish, or a loosely poached egg.
Cucumber Chili Salad
Crunchy cukes, savory scallion, buttery cilantro, sweet jalapeño- yum!
Sarson ka Saag (Curry of Greens)
This dish is traditionally made with mustard greens, but really can be made with any type of hearty greens.