May 25 Recipe-print and bring to market!
Sunday Dinner Ideas from: May 25th, 2014
We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections
- 4 cups arugula
- 3 cloves of garlic (or green garlic)
- ½ cup sunflower seeds
- ½ tsp salt
- ½ cup Parmesan cheese
- Freshly ground pepper
Wash arugula and remove any tough stems. Place in food processor with garlic, sunflower seeds, salt, and olive oil and process thoroughly. Add the parmesan cheese and pepper and blend for a few more seconds.
Mix with pasta, top chicken with it, put on a sandwich, and enjoy!
These recipes are adapted from Janette Haase’s From Seed to Table: A Practical Guide to Eating and Growing Green
- 3 cups flour
- 3 tsp baking powder
- ¾ cup honey
- 2 cups chopped rhubarb
- 2 eggs
- ¼ cup oil
- 1 cup apple cider
- ¾ cup nuts
Preheat oven to 350 F. In a bowl combine flour, baking powder, and honey. In a two cup measure, combine apple cider, eggs, and oil. Pour wet ingredients into flour mixture and stir until just blended. If mixture is too dry, add a bit of water. Stir in rhubarb and nuts. Drop in greased muffin tins and bake for 20 or 25 minutes or until knife comes out clean.
Makes 12 muffins.