Tag Archives: volume316



One of the most familiar cooking herbs, thyme is often used within soups, stews, sauteed or baked vegetables, custards, and casseroles.  This herb gives the food a warm and tangy flavor, and  retains its strong flavor even after cooking.  It is also used in dressings and marinades. To store, wrap the stems loosely in plastic […]

Roasted Beet and Carrot Salad

Roasted beet and carrot salad

Preparation time:  20 minutes Cook time:  30 minutes Ready in: 50 minutes Servings: 6 Ingredients:  1 pound medium fresh beets, peeled, cut into 1/4-inch-thick slices  1 tablespoon olive oil, divided   4 large carrots, peeled, cut diagonally into thin slices   4 cups tightly packed torn mixed salad greens   2 radishes, thinly sliced  1/3 cup balsamic vinaigrette […]

Savory Rutabaga Blue Cheese Custard

Mashed rutabagas

This recipe comes to us courtesy of the publication “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”-Third edition.  It is published by the Madison Area Community Supported Agriculture Coalition. Servings: 6 Ingredients: 1 1/2 – 2 pounds of rutabagas 2 tablespoons butter, softened 3 ounces blue cheese, crumbled 2 eggs salt and […]

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