June 14, 2019

Recipe provided by Terra Stone Greens, who produce our microgreens. Find more at www.terrastonegreens.com

Ingredients

  • 1c Quinoa

  • 2c Filtered Water

  • 3 Mangoes - sliced, diced

  • 1 large Red Onion, diced

  • 1 can black beans (rinsed & drained)

  • 2c Microgreens

  • 3Tbsp Cilantro (chopped)

  • 2 Avocados (halved, pitted, sliced)

  • Salt & Pepper to taste

  • 4 tsp Lemon Juice

  • 4Tbsp EVOO

Directions:

Combine all ingredients, toss with EVOO & Lemon Juice until well combined. Enjoy!

September 15, 2018

This recipe is fantastic with our Shiitake Mushrooms from Rock Run Creek Farm, but you can make them with portobellas as well. The original recipe is from the Moosewood cookbook.

Ingredients:

  • 2 Tbsp Butter

  • 2 Medium to Large Onions, chopped

  • 1 1/2 - 2 Lbs of Shiitake Mushrooms, sliced 1/4 -1/2 inch thick

  • 1 tsp sea salt

  • 3 Tbsp Fresh Dill, minced

  • 1 Tbsp Paprika

  • 4 Tbsp Lemon Juice

  • 3 Tbsp Flour

  • 2 cups Water

  • 1 cup Whole Milk, at room temperature

  • Cracked Black Pepper

  • 1/2 cup Sour Cream

  • Parsley, minced

Directions:

  1. In a large pot, melt butter over medium heat. Saute onion until soft and translucent. Add mushrooms, sea salt, dill, and paprika and stir well to coat mushrooms. Reduce heat to medium-low, cover and cook for 15 minutes, stirring occasionally to prevent burning.

  2. Stir in lemon juice, then sprinkle with flour - stirring the entire time, until well mixed in. Cook, uncovered, stirring frequently, for another 5 minutes.

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