Recipes

You searched for entrée and found 13 recipes.

• Arugula Quesadilla – In the farmstand: olive oil, pesto, arugula, local cheese, eggs
• Baked Beans – In the farmstand: soldier beans, onion, maple syrup
• Black Bean Chili – In the farmstand: black turtle beans, oregano, cayenne pepper, corn or peanut oil (we use sunflower or olive oil), yellow onions, garlic cloves, tomatoes, cilantro
• Charred Broccoli with Shallots and Chevre – In the farmstand: broccoli, shallot bulbs, fresh chèvre, dijon mustard, cider vinegar, olive oil, fresh sage leaves
• Fennel, Bean, and Pasta Salad – In the farmstand: fennel, garlic scapes, olive oil, kidney beans
• Green Garlic and Asparagus Cream Sauce over Penne Pasta – In the farmstand: butter, onion or shallot, green garlic, heavy cream, asparagus, parsley
• Heirloom Bean Gratin – In the farmstand: dry beans, shallots, carrot, celery, garlic, tomato
• Red Bean and Cashew Salad – In the farmstand: kidney beans, scallions, celery or celeriac, kale, fresh parsley leaves, lemon or lime juice, garlic, extra virgin olive oil
• Roasted Fennel Pasta – In the farmstand: fennel , olive oil, scallions, garlic scapes, oregano, parmesan cheese
• Spicy Southwestern Pumpkin Soup with Black Beans – In the farmstand: black beans, onion, celery, chiles (or 1 Tbsp. red pepper flakes), garlic, pumpkin (or any winter squash), bell peppers of any color