4 tablespoons extra-virgin olive oil 1 head garlic, halved crosswise 10 ounces Parmesan rinds, enclosed in cheesecloth or muslin 1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced […]
1 large bunch Swiss Chard 3 tablespoons extra-virgin olive oil, divided 1/4 cup quartered pitted oil-cured black olives (or capers) 1 large garlic clove, crushed 1/2 tablespoon fresh lemon juice […]
1 cup bulgur (medium or coarse grade) Salt to taste ¼ cup extra virgin olive oil 1 pound Swiss chard, heavy stems removed, washed well 4 large garlic cloves (or […]
Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. Even try it with a mix of the green tops from carrots and onions. This is recipe that any time […]
Big bunch rainbow chard, stalks only, leaves reserved for another use Unsalted butter Kosher salt ⅔ cup Parmigiano Reggiano, freshly grated Preheat the oven to 400 degrees F. Cut the […]
I am yet to make this but a number of CSA members have raved about it already, so I can’t wait. 1 bunch Swiss chard 1 tablespoon butter 1 tablespoons olive oil […]
This is one of those magical recipes that somehow inevitably turns out greater than the sum of its parts. It is inevitably one of our favorite early season meals. 1 […]
6 tablespoons butter, divided 1 cup chopped onion 2 garlic cloves, minced 1/4 cup flour 3 cups milk 2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely […]
2 small to medium potatoes, diced into ¾-inch pieces 2 teaspoons flour (more or less) 2 Tablespoons olive oil, divided ½ medium onion, diced 1 bunch beet greens, washed and […]
CSA member Kathi Jones sent this recipe along. She said that it is both easy and delicious, and incorporates goat cheese if you get a cheese share. It sounds great. […]
HATCHET COVE FARM 