Recipes

Butternut Squash Soup with Honey

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Serves 8-10
File 1568
Ingredients:

  • 2 butternut squash
  • 1 tablespoon extra virgin olive oil
  • 3 cups unsalted organic chicken (or vegetable) stock
  • 1/3 cup honey, preferably sage honey
  • 1/3 cup half-and-half
  • 1 teaspoon sea salt

Collard & Brussels Sprout Ceviche

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On November 11, 2013, Just Food held the finals event for the 2013 Great CSA Smackdown at Brooklyn Winery. Team Totaro (aka brother and sister Christopher and Kate Totaro) represented Sixth Street CSA in the competition and served up this tasty veggie ceviche with two side dishes.

Collard Napoleon Stuffed with Fall Ratatouille & Pear Chutney

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On November 11, 2013, Just Food held the finals event for the 2013 Great CSA Smackdown at Brooklyn Winery. Team T.Q.B. (aka Ashley Toombs and Jose Luis Chavez Rivera) represented Crown Heights Farm Share in the competition and were crowed the winners with this seasonal, savory napoleon recipe.

Veggie Surf & Turf

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On November 11, 2013, Just Food held the finals event for the 2013 Great CSA Smackdown at Brooklyn Winery. Team Emo Eggplant (aka Dan Tainow and Caroline Maggi) represented Grand Street CSA in the competition and reimagined surf and turf using kohlrabi "oysters" and beet burgers, served with a side of sauteed kale and Brussels sprout leaves.

Roasted Brussels Sprouts with Cranberry Reduction

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Ingredients:File 1547

  • 1 pound Brussels Sprouts
  • Olive oil
  • Sea Salt
  • 1 cup organic Cranberry Juice
  • 1/3 cup Maple Sugar

Procedure:

  1. Preheat oven to 375 degrees.
  2. Wash and trim Brussels sprouts. Cut in half and place in a roasting pan.
  3. Toss sprouts with olive oil and a few pinches of sea salt.
  4. Roast in the oven for 20 minutes.

Brussels Sprouts with Butternut Squash & Apples

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Serves 6

Cider-braised Cabbage & Apples

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Yields: 4-6 servings

Pumpkin Fondue

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Makes 8 to 10 servings

Curried Cauliflower with Capers

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Curried Cauliflower with Capers

Garlicky Eggplant & Tomato Spread (Mirza Ghasemi)

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Garlicky Eggplant & Tomato Spread (Mirza Ghasemi)

Ingredients:File 1462

  • 1 large eggplant (1 pound), sliced in half lengthwise
  • 3 medium tomatoes (1 1/2 pounds)
  • 3 tablespoons grapeseed oil
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 tsp ground turmeric
  • 2 eggs
  • 3 tablespoons freshly squeezed lemon juice
  • Sea salt & freshly ground black pepper
  • 1-2 tablespoons extra-virgin olive oil

Procedure:

  1. Preheat the ove

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