Warm Cauliflower Salad

This is awesome! Gourmet | February 2003 1 small garlic clove 1/2 teaspoon kosher salt 1 flat anchovy fillet, rinsed 2 tablespoons drained bottled capers, rinsed 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon black pepper 1/4 cup extra-virgin olive oil 1 head cauliflower (1 3/4 lb), cut into 1 1/2-inch florets 1/4 cup firmly […]

Read More

Week 14, 2014

Oops, never got week 13 up on the blog! If you have not canned tomatoes, or made some huge batch of tomato something to freeze, now is the time!!! Get a case or more ASAP while they are beautiful! Lots of fun and interesting Asian greens in the boxes last week…that may continue, or you […]

Read More

Week 12, 2014

We eat as much corn and pretty much everything else fresh while we can 😉 We do this because there are things that should be enjoyed in season, we simply don’t buy them off season. If you consider eating corn for 8 weeks, that is still only 1/7th of the year. Many people eat the […]

Read More

Spaghetti Squash with a Greek Flair

1 spaghetti squash, halved lengthwise and seeded 2 tablespoons oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Preheat oven to 375. Lightly grease a baking sheet (I put foil down first). Place spaghetti squash with […]

Read More