Roasted Red Potato and Fennel Salad with Dill
Roasted Red Potato and Fennel Salad with Dill Ingredients Red Potatoes (from your farm bag) Fennel (from your farm bag) Fresh Cut Dill (from your farm bag) Orchard Pond Olive Oil Salt and Pepper Lemon Juice Instructions Preheat your oven to 400°F (200°C). Wash and...
Local Fare’s Weekly Recipes: March 19th-21st
Mexican Street Corn Dip Makes 6-8 servings Ingredients 4 cups corn 1/2 cup mayonnaise 1/2 cup sour cream 1 cup cotija cheese (crumbled) 1/2 cup shredded Monterey Jack cheese 1 tablespoon lime juice 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon...
Local Fare’s Weekly Recipes: March 12th-14th
Grilled Yellow Potatoes Makes 4-6 servings Ingredients 3 pounds yellow potatoes, such as Yukon Gold 3/4 cup extra virgin olive oil, divided 1 tablespoon fresh rosemary 5 tablespoons fresh Italian flat leaf parsley, divided 1 teaspoon kosher salt or sea salt,...
Local Fare’s Weekly Recipes: March 5th-7th
Creamy Red Potato Salad Makes 6 servings Ingredients 2 pounds (907g) small red potatoes 2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice 1/2 cup (120g) sour cream 1/4 cup (58g) mayonnaise, try homemade mayonnaise 1...
Local Fare’s Weekly Recipes: February 19th-21st
Summer Squash Rice Makes 4 servings Ingredients 2 cups chicken broth 1 cup long-grain white rice uncooked 2 tablespoons butter divided ½ teaspoon Italian seasoning 2 cups diced summer squash or zucchini, diced ¼-inch 1 clove garlic minced 1 small tomato diced ½...
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