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This Week’s Recipes: March 8th-11th

Mar 6, 2023 | Recipes of the week

Local Gold Potatoes

Tuscan White Bean Soup with Escarole and Potatoes

Makes 8 servings

 

Ingredients

  • 1 large bunch escarole
  • 2 pounds potatoes
  • 1 medium onion (yellow or white)
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 2 quarts vegetable stock
  • 1 bay leaf
  • rind of a Romano cheese triangle (plus grated Romano for serving)
  • ½ teaspoon red pepper flakes
  • ⅓ teaspoon salt
  • ⅓ teaspoon black pepper
  • 2 15-oz cans cannellini or Great Northern beans (drained & rinsed)

Instructions

Start by preparing your escarole. Make sure your sink is clean and fill it halfway with cold water. Before washing the escarole, place it
horizontally on your cutting board. Cut off and discard the root end. Slice the remaining escarole bunch into three equal parts. To
make smaller pieces, you can cut those in half horizontally.
Plunge your escarole into the water in the sink and swirl it around. The dirt will sink to the bottom. Transfer the escarole to a colander and give it a rinse. Let it drain while you continue with the recipe.
Rinse and peel your potatoes. Set them aside.
Peel and chop your onion. In a soup pot, heat your olive oil on medium high. Add the onions and stir them a bit. While the onions are cooking, press your garlic (discarding the skin). Cut up your potatoes into cubes or chunks.
When your onions are tender, add your garlic to the pot and stir it in. Lower the heat a bit and let the garlic cook for about 30 seconds before adding your potatoes and vegetable stock.
Add in the bay leaf, Romano rind and seasonings. Cover the pot, increase the heat to high, and let it come to a boil. When the pot is boiling, stir in your escarole. Let the soup come to a boil again before lowering the heat to a simmer. Partially cover the pot by laying a wooden spoon on the edge of the pot and letting the lid rest on it. Set a timer for 10 minutes.
After 10 minutes, add your drained beans to the soup. Let the soup cook for another five minutes, then check to see if the potatoes are ready. The soup is done when the potatoes are fork tender.
Serve the soup with grated Romano (or Parmesan for a milder option). Store leftovers in the refrigerator for up to six days.


Recipe from Cooking with Mamma C

Snow Peas with Garlic & Ginger

Makes 4-6 servings

Ingredients

Sauce

  • 1 tablespoon soy sauce
  • 1 1/2 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar

Snow Peas

  • 9 ounces snow peas strings trimmed
  • 1 teaspoon vegetable oil or canola oil
  • 1 1/2 teaspoons fresh grated ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon toasted sesame seeds
  • 1/4 teaspoon black sesame seeds optional

Instructions

In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil and sugar. Whisk to combine and set aside.

Heat a skillet or wok over medium high heat. When the pan is hot, add the vegetable or canola oil and swirl to coat the pan.

Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the snow peas and sauté for about 1 minute, tossing with the garlic and ginger frequently.

Stir in the sauce and cook until it reduces down to a glaze. Add the sesame seeds and toss to coat. Serve immediately.

 Recipe from Garlic & Zest

Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans

Makes 4 servings

Ingredients

  • 2 heads of broccoli , stems removed and cut into florets

  • 12- ounces | 350 grams green beans , ends trimmed

  • 1 cup grape or cherry tomatoe

  • 1/3 cup freshly grated parmesan cheese , divided

  • 1/4 cup olive oil

  • Juice of half a lemon

  • 1 tablespoon minced garlic

  • Salt and pepper , to season

Instructions

Preheat the oven to 400°F. Spray a baking sheet or tray with non stick cooking oil spray.

Arrange the broccoli and green beans on the baking sheet. Top with 1/4 cup of parmesan cheese, and drizzle with the olive oil and lemon juice. Add the minced garlic and salt and pepper to suit your tastes; mix together well until all of the vegetables are evenly and completely covered in dressing.

Spread the veggies out in a single layer, transfer to oven and roast for 20 minutes. After 20 minutes, carefully remove the sheet from the oven and add the tomatoes to the pan. Give the veggies a mix through (flipping any that are crisping or browning), and return to the oven, rotating the pan if necessary to cook evenly. Continue to roast for an additional 15-20 minutes, or until the broccoli is cooked through (the florets will have a nice crisp edge).

Top with the remaining 2 tablespoons of parmesan cheese and serve immediately.

Recipe from Cafe Delites

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