1. Scarlet Red Turnip Salad: A supremely crunchy, bitter, sweet and salty, bright and verdant salad. With a hunk of crusty bread and some cheese, it’d be lunchtime perfection. Try it with Organic Valley Feta.
A beautiful salad that highlights citrus season and brightens up any menu!
1. Start with a fresh and crunchy Orange and Fennel Salad drizzled with an easy vinaigrette and sweet dried cranberries.
This Burnt Butter-Pear-Ginger Crumble recipe from The Year of Cozy by Adrianna Adarme is a fantastic way to use up any pears that haven't been gobbled up...or even apples for that matter.
We're very excited to be participating in the Capital Area Food Bank's Fill The Bowl campaign during this month of November. All proceeds from your purchase of a handmade bowl ($25) go to the CAFB and provide 62 meals to people in need. Created locally by Golden Rabbit in Arlington, the 3-cup bowls are made of carbon steel with porcelain enamel and are oven and dishwasher safe.
If you've ever been to Gjelina in Venice, California you will know the inspired way they have with vegetables. This recipe is from the new, hot off the presses cookbook, and well, given our cookbook addiction we had were SO excited when the pre-release order shipped and arrived. This recipe is fast, delicious and the perfect thing to make with the cheddar cauliflower in this week's local box.
Aside from it's fancy name, this little gem of a recipe is a power-lifter when it comes to flavor. Keep a batch on hand in your kitchen and you'll be amazed how handy it is to add to this and that (stay tuned, we're going to keep referencing this magic in other recipes) and how it adds a wonderful depth of flavor to your dishes.
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So you've got all these great fruits and vegetables and now we're going to help you keep them at their freshest with these tips.
You are going to love cooking with all the beautiful vegetables and fruits that we bring you, so make sure you stock your pantry well
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