Asian Inspired Big Salad

We call it a “Big Salad” if it’s enough for a meal: this week’s boxes have such a beautiful array of salad items we just had to make this favorite recipe for lunch. To prepare: 1. Wash, trim and finely chop the white part of two green onions, 1 bunch kale and 1 bunch komatsuna.…

Yogurt Goat Cheese Dip

This is great for fresh raw veggies; or just add vinegar and oil to make a quick salad dressing. To prepare: Mix together 2-3 ounces Fresh Capra Gia Goat Chevre and 8 ounces Atlanta Fresh Plain Yogurt until smooth. Variations: For a savory dip add finely chopped mixed fresh herbs, salt and pepper to taste.…

Cabbage Koftas

We just LOVE this recipe from member David Shea: this is our tweaked version of the one he sent us, we added orange zest! Koftas are fried dumplings in a variety of spicy sauces. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guord), zucchini, or…

Toasted Grape Tomatoes

These are great served on the side of the Strata or any Brunch dish: think of them like the roasted Tomatoes common for breakfast in the UK. To prepare: Preheat oven to 300 degrees Wash 1 pint of Grape Tomatoes Place in a single layer on a baking sheet Bake for 30-40 minutes or until…