June 12, 2020

Original recipe on paleonewbie.com shared by Becky Latane' at Blenheim Organic Gardens

INGREDIENTS

  • 3 tbs olive oil

  • 1/2 cup Dijon mustard

  • 2 tbs melted ghee (*or, I used butter)

  • 2 tbs fresh lemon juice

  • 2 garlic cloves, minced or pressed

  • 1 tbs dried oregano

  • 1 tbs fresh rosemary

  • Sea salt and ground pepper, to taste

  • 2 lbs white sweet potatoes, cut into 3/4" to 1" chunks

DIRECTIONS

  1. Preheat oven to 425 F

  2. Grease a large and rimmed baking sheet with a little olive oil

  3. In a large mixing bowl, first combine the mustard, olive oil, ghee, lemon juice, garlic, salt and pepper, Next add the cubed potatoes and toss well to coat

  4. Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves

  5. Bake about 35 - 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)

  6. Serve hot and enjoy!

June 14, 2019

Original recipe from https://kalynskitchen.com/

INGREDIENTS:

  • 4 medium or 8 small zucchini or magda summer squash (Use a combination for a more colorful dish if you have both types.)

  • 10-20 large garlic cloves, peeled (Elephant Garlic from last week would be great)

  • 2 T olive oil

  • 1 tsp. Italian Herb blend or fresh herb blend

  • 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste)

  • salt and fresh-ground black pepper to taste

DIRECTIONS:

  1. Preheat the oven to 450F/230C. Cover a large baking sheet with foil.

  2. Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick.

  3. Peel garlic if needed, and cut some of the bigger cloves in half. 

  4. Toss squash and garlic with all the olive oil and then with the italian herb blend making sure all the squash pieces are lightly coated with oil.

  5. Spread the squash and garlic out on t...

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