Recipes – Entree

• Pasta with Caramelized Turnips, Kale, and Black Pepper – In the farmstand: orecchiette pasta (or other pasta of choice), olive oil, turnips, kale, garlic, unsalted butter
• Turnip and Farro Salad with Greens – In the farmstand: salad turnips, turnip, mustard, or swiss chard greens, extra virgin olive oil, fresh thyme, shallot, dijon mustard, honey
• Charred Broccoli with Shallots and Chevre – In the farmstand: broccoli, shallot bulbs, fresh chèvre, dijon mustard, cider vinegar, olive oil, fresh sage leaves
• Bacon, Celeriac, and Chard Stem Soup – In the farmstand: yellow onions, chard stems, celeriac, potatoes (russet or yukon)
• Moroccan Vegetable Stew with Harissa Paste – In the farmstand: olive oil, onion, garlic, roma tomatoes, turnips or celeriac (or combination of both), carrots, butternut squash, cabbage, harissa paste
• Wilted Escarole with Bacon and White Beans – In the farmstand: escarole, olive oil, chopped yellow onion, garlic, balsamic vinegar
• Quick Vegetable Pickle – In the farmstand: shredded vegetables, mint or cilantro leaves
• Spring Chard Sauté with Bacon and Lemon – In the farmstand: chard, garlic scapes
• Fluffy Frittata with Greens – In the farmstand: clove garlic or garlic scapes, greens (spinach, curly endive, escarole, baby kale, chard, or beet greens), eggs, fresh herbs (parsley, basil, thyme, or oregano), cheese
• Artisan Pizza: Arugula with Green Garlic Cream – In the farmstand: Unsalted butter, Green garlic , Cedar Circle Farm Pizza Dough or homemade dough, Mozzarella, Arugula, Extra-virgin olive oil