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When detailing your recipe (ingredients w/ rough measurements + steps + photo if you want), please be guided by the Checklist, seasonal produce, and overall sustainability tips. If you would like, total your points from the checklist and share the number as well. Feel free to leave comments on blog posts.
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7 responses to “The Share”
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sample:
I love this summer popsicle recipe.
- fruit of your choosing (1 cup)
- mash up or juice a citrus like lemon
- pour fruit juice into 1 cup of water
- mix the popsicle mixture, and add lemon juice and a hint of sugar
- freeze in any shape and enjoy!
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Very nice I like it
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I like Ina Garten’s Pumpkin Spice Muffins with Maple Frosting. It is a good fall recipe. You can get around 10-15 points. https://barefootcontessa.com/recipes/pumpkin
- ½ cup vegetable oil, plus extra for greasing the pan
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 extra-large eggs, at room temperature
- 1 cup canned pumpkin purée (not pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- Maple Frosting
- 6 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 cups sifted confectioners’ sugar
- ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)
-Ben
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Grandma’s Blueberry Coffee Cake
This is a great change of pace- a dessert! My mom sent it in. Thank you! I recommend this especially when blueberries are in season.
Total points: ~15
Ingredients:
- 2 cups flour
- 2 t baking powder
- 1/2 t salt
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk of choice (oat milk or another dairy substitute recommended)
- 2 1/2 cups blueberries
Steps:
- Sift dry ingredients
- cream butter and sugar
- add egg
- add dry ingredients and milk, alternating
- stir in blueberries
- top with 1/2 cup sugar, 1/4 cup flour, 1/2 cup cinnamon, 1/4 cup butter mixed
- bake in a 9″ pie plate at 400 F for 40-45 min
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Thanks for your wonderful website! In our CSA from Drumlin Farm, there are no tomatoes yet but LOTS of carrots. We made a yummy carrot hummus from the English cookbook VEG (Hugh Fearnly-Whittingstall), then a local recipe from the Cambridge, MA Sofra Bakery Cookbook SOFRAMIZ. It’s called . . .
“Carrot Kibbeh with Golden Raisins & Pine Nuts”
5 Tablespoons olive oil (plus more if needed)
1 1/2 pounds carrots, peeled/cut into 1-2 inch chunks
1/4 brown butter (I just melted regular butter)
1 onion, finely chopped
1 green bell pepper, finely chopped
2 teaspoons sweet paprika
1 teaspoon tomato paste (I skipped this)
1 1/2 cups finely ground bulgur (I just used the Bob’s Red Mill available at Donelan’s)
Kosher salt and black pepper
2 bunches Swiss chard (I mixed in some kale)
2 cloves garlic, finely chopped
1/2 cup golden raisins (I used craisens.)
1/2 cup pine nuts, lightly roasted
1/2 cup plain whole-milk Greek yogurt (maybe a tad more?)
Preheat the oven to 375 degrees. Brush a 9″ square baking dish with olive oil.
Put carrots in heavy saucepan, cover with water, bring to a boil then lower to a simmer and cook for 25 minutes until the carrots are very tender. Drain.
In a food processor or blender, combine the carrots and melted butter then puree until very smooth. You should end up with +/- 2 cups of carrot puree.
Combine the 2 tablespoons olive oil, onion, and bell pepper in a saucepan and sweat the vegetables for about 8 minutes until veggies are soft but not brown. Stir in paprika and tomato paste, then add the carrot puree and heat 3-5 minutes. lower the heat to low and stir in the bulgur. Remove pan from the heat and let sit for 15 minutes.
The recipe says that the cooled mixture should look like dough. In my case, it looked a little more like cooked tabouleh. Maybe my bulgur was not fine enough, but I carried on. Season with salt and pepper then stir in the remaining 3 tablespoons of brown butter/melted butter. The recipe says to stir vigorously for 3-5 minutes until soft and smooth. I knew that my mixture would never look dough-like, but I stirred well and left to cool.
In a large sautéed pan over medium heat, use the remaining 2 tablespoons oil to sweat the chard/kale for about 2 minutes. Add 2 tablespoons water, cover and steam the greens for 1-2 minutes. Then add the garlic, raisins, and pine nuts, cooking for another 4-6 minutes until the water has evaporated. Season with salt to taste.
Place half of the carrot mixture in the baking dish, forming an even layer. Spread the yogurt evenly over the carrot layer, then create a third layer with all of the greens. Finally, spend the remaining 1/2 carrot mixture on top, using your hands to create a full, even topping.
Bake in the 375 degree oven until it has risen a little and is hot all the way through, about 30 minutes. Let cool for 10-15 minutes, then cut into 9-12 equal portions.
This is delicious when warm and was nice as leftovers as well. The bulgur gives the dish a lovely nuttiness, which is increased if you use brown butter. The yogurt is also key to give each bite some brightness and moisture. Tis a bit of work but makes a healthy, yummy dish that fed two people for 3 nights.
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Ron’s Lemon Pepper Asparagus
-Cut 1 lb asparagus as lengthwise (not cross sections)
-At medium heat, use 2 tbsp oil of choice
-Add in 1 clove garlic minced, 2 pinches salt 2 pinches pepper
-Add 2 fresh squeezed lemons
-Add in all asparagus and stir every 1 minute for 8-10 minutes
-(Optional add in panko bread crumbs)
Enjoy!
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