This Week’s Basket included Braeburn Apples, D’Anjou Pears, Kiwifruit, Red Potatoes, Navel Oranges, Broccoli, Portabella Mushroom Halves, Parisi Farms’ Lettuce Mix and Butternut Squash, Bio-Way Farm’s Cilantro and Greens (Sensopai, Collards, or Kale), Hurricane Creek Farm’s Cucumbers, and Chef’s Greenhouse Radish Microgreens.
This Week’s Recipe Ideas:
- Mom’s Mediterranean Chicken (portabella mushrooms)
- Warm Farro with Winter Vegetables (orange, butternut squash, kale)
- Sweet Pear, Butternut Squash and Ginger Crumble
- Bavette Pasta with Pumpkin and Sausage (substitute butternut squash for pumpkin)
- Grilled Salmon with Red Potato Salad and Greens (use kale)
- Carla Hall’s Grilled Pork Tenderloin Tacos (cilantro)
- Daphne Oz’s Cranberry Orange Muffins
- Cucumber Kiwi Salsa
- Lamb Chops with Asian Pear and Kiwi Salsa
- Butternut Squash and Kale Salad
- La Gruyere Salad with Apples and Cider Vinaigrette
- Quinoa with Balsamic Roasted Mushrooms and Pears