Recipes!

We want to connect you with great recipe's for all of the produce that shows up in your weekly bin.  Do you have a recipe to share?  Email it to us, or post to our Facebook wall!

Ingraberg Zucchini Bread - From our friends at Ingraberg Farm

Ingredients:

• 2 cups shredded Zuchinni
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 2 cups flower
• 2 cups oatmeal
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 tsp salt

Preheat oven to 350.  Combine Zucchini, water, vegetable oil, sugar, brown sugar, eggs.  Mix.

Slowly add flour, oatmeal, baking soda, cinnamon, nutmeg, salt

Pour equally into 2 greased and floured bread pans.  Bake at 350 for 35 mins or until a toothpick comes out clean!

Thanks Ingraberg Farm!

Baked Kale Chips

Ingredients:

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions:
Preheat oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Cucumber Salad!  from Lacey Jaye Facey

Ingrediants:

• 1 Cucumber
• 1 Half Onion
• Sea Salt
• Vinegar
• Olive Oil

Slice one cucumber thin. Slice half an onion and then quarter it. Place cukes and onions in a bowl and sprinkle with sea salt. Mix together and then let sit for about 20 minutes. Stir veggies and drain any excess water. Add 3/4 cup of vinegar and refrigerate for 30 minutes. Stir and add 2 tsp olive oil. If mixture is too vinegary, add water to dilute. Enjoy!

Sorrel Pesto

great as an interesting pasta coating or a thick sauce for fish.

• 2 cups coarsely chopped fresh sorrel, ribs removed
• 1/3 cup packed fresh parsley leaves
• 2 garlic cloves, roughly chopped
• 1/3 cup freshly grated parmesan
• 1/4 cup pine nuts
• 1/2 teaspoon salt
• 1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.

• 1 - 9 in. pie crust
• 4-5 tomatoes chopped and drained
• 1/2 cup mayo
• 1/2 cup parmesan
• 2 cloves minced garlic
• salt and pepper to taste
• fresh basil
• 1-roll Ritz crackers