ABRAHAM'S TABLE FARM

This is a great fall meal which is endless in variation. Any rice-based stuffing combo with or without meat will be good in the squash. 2 winter squashes, halved and seeded 2 cups cooked rice 1 onion,

INGREDIENTS ½ cup walnuts 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling 3-4 sweet peppers 1½ cups whole-milk ricotta 1 lemon 3-6 medium cucumbers 1 cup mint leaves, torn if large RE

Pizza crust (yields about 2 large pizzas, or 4 medium, also depending on how thin you roll it out... we like them thin and crispy) 3 3/4 cups flour 2 1/2 teaspoons instant or other active dry yeast 3/

A couple of recipes I've been promising to post for weeks now. Better late than never - and we still got carrots & cukes this week, so they're not obsolete! From Birchwood Cafe Cookbook, by Singleton

adapted from Pinch of Yum; makes 12 cupcakes and enough frosting to generously frost for the cupcakes 1 cup flour 3/4 cup sugar 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/

Jamba Juice doesn't stand a chance against this delicious concoction full of farm goodness! Tastes great and best of all, the kids love it! For 1 serving: 4-6 kale leaves 1 or 2 cooked beets (1/2-1 c

1½ to 2 pounds carrots, trimmed and peeled, but left whole Extra-virgin olive oil 2 tablespoons white wine vinegar or white balsamic Kosher salt and freshly ground black pepper 2 tablespoons unsa

This more complex recipe for stuffed peppers is a great meal idea for late summer and early fall. The recipe can be easily modified, however, to simplify the effort in the kitchen. Simply cut out all

1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds 3 tablespoons olive oil, divided 3 small cloves garlic 10 mint leaves 5 basil leaves 1 heaping tablespoon capers, rinsed

Saute onion slices with a little bit of oil until golden around the edges and tender, about 5 – 7 minutes keeping an eye on the last 2 minutes so they don’t over char on the edges. Layer both inside

INGREDIENTS 1½ lb. small carrots, peeled Zest of 2 limes, removed in 1” strips with a vegetable peeler 4 bay leaves 1.2 oz. kosher salt RECIPE PREPARATION Special Equipment: Two 32-oz. canning jars wi

INGREDIENTS 2 cups all-purpose flour, plus more for dusting 2¼ tsp. kosher salt, divided ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces 1 Tbsp. apple cider vinegar 1½ lb. heirloom tomato

This smoothie will put you in a zen frame of mind and use up a fair amount of CSA veggies to boot! For 1 serving: 4-5 kale leaves 1/2 of a cucumber 3-5 chunks of pineapple 1/2 of a banana Coconut w

For even cooking butterfly the chicken. Let the skin dry in the fridge per Joel's recipe, then rub some peanut oil in and season with salt and pepper or BBQ flavored dry seasoning. Grill directly over

Makes about 1 1/2 cups INGREDIENTS 1 red bell pepper, halved lengthwise, seeds and ribs removed 2 Fresno chiles, seeds removed if desired 1 head of garlic, halved crosswise 2 small shallots, peeled 2

This is a simple but delicious dish that is similar in flavor to Ratatouille, but with much less hassle. All the veggies and herbs are roasted together until their flavors blend together into a deep h

From Birchwood Cafe cookbook, by Singleton and Paulsen. Ingredients: 2 ripe avocadoes, cut into chunks 1 large cucumber, unpeeled but seeded, cut into chunks 1 c. fresh basil leaves 1 clove garlic (if

This one is super simple and comes from Josh McFaddens Cookbook "Six Seasons". First slice your almonds and lightly toast them. Set aside. Peel carrots and trim the ends. Rub them with oil. Roast unt

My partner did not know if he would like this and ended up eating more than me so I would say it was a success :) It is a good side dish especially with chili or you could add cooked chorizo or bacon

1-2 Tomatoes, chopped 1/4 cup chopped onion 3 TB chopped fresh cilantro 2 tsp. minced jalapenos 1 1/2 tsp. fresh lime juice 1 tsp salt 1 clove minced garlic Combine all ingredients in a bowl and serve