Shared by one of our CSA members, Annie Sperides, this colorful and delicious recipe is excellent paired with your favorite crackers, chips or fresh veggies. Ingredients: 1 small roasted Beet 1 15-oz. can cooked Chickpeas (mostly drained // 1 can yields ~1 3/4 cup) 1...
A delicious main dish salad for a luncheon or light supper, this recipe is from the book “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce–Third Edition”, published by the Madison Area Community Supported Agriculture...
Found on the Better Homes and Gardens website, this recipe offers a lot of versatility. If you don’t have Feta cheese on hand, goat cheese or shredded sharp Cheddar cheese can be substituted. And if walnuts are not your favorite, consider almonds, pecans or...
The creator of this recipe is Kristin Marr, who shares many simple and delicious recipes on her blog, Live Simply. She says that she roasts several beets at a time, enough to have on hand for smoothies all week. Prep time: 10 minutes (for the roasted beets) 5 minutes...
We haven’t had a smoothie recipe for a few weeks, so here is a new one to try. Ingredients: 1/2 cup orange juice 1 apple, peeled and diced 1/2 cup frozen mixed berries 1/3 cup roasted beets, diced 1- inch piece ginger juice of 1 lime 1 teaspoon agave 1/4 cup...
