Broccoli Quiche 1 cup Broccoli3/4 cup Milk4 Eggs1/2 cup Cheddar Cheese1/4 tsp. Garlic PowderSalt and Pepper to taste Preheat oven to 375Add broccoli to salted boiling water for 1 minute and let cool down in a ice bathChop the broccoli into small piecesWhisk together eggs, milk, cheese, garlic powder, salt and pepper Add broccoli and [...]
Fresh Summer Watermelon Salad 1/4 Fresh Watermelon (diced)2 bags Arugula1/3 cup Feta Cheese (crumbled)Dressing3 Tbsp. Olive Oil1 Tbsp. Red Wine VinegarGround Fresh Pepper to taste Mix dressing ingredients together, set aside.Dice watermelon and mix with arugula and feta cheese.Add dressing to salad.Serve immediately.
Oven Roasted Brussels Sprouts with Bacon 1 lb. Fresh from the Start™ Brussel Sprouts2 Tbsp. olive oil6 Bacon Slices (cut into 1 inch pieces)Salt and Freshly Ground Pepper Preheat oven to 400 degrees. Clean and trim Brussels sprouts. Cut large heads in half. Cook the bacon and set aside.Place the Brussels sprouts in a large [...]
Cream of Brussels Sprouts Soup 1 lb. Fresh from the Start™ Brussels Sprouts1 Celery Rib (stick)1 Large Shallot or Small Leek1-2 Tbsp Butter1/2 tsp. Salt3 cups Chicken or Vegetable Broth1/4-1/2 cups Heavy Cream (optional) Trim off and discard the stem ends of the Brussels sprouts. Chop the sprouts and set them aside.Trim and chop the [...]
Sautéed Fingerlings with Asparagus 1 1/2 lbs. Fresh from the Start™ Fingerling Potatoes (scrubbed)1 tsp. Salt1 lb. Slender Asparagus (trimmed)2 Tbsp. Butter2 Tbsp. Olive OilFreshly Ground Black Pepper Place potatoes in a large saucepan and add water to barely cover. Add salt, cover loosely and bring to a boil.Reduce heat and cook for 12 minutes [...]
Spicy, Roasted Corn on the Cob 3 Ears Fresh from the Start™ Sweet Corn (husked)2 Tbsp. Olive Oil2 Tbsp. Fresh Cilantro (chopped)1 tsp. Spicy PaprikaSalt and Pepper Preheat an oven to 350 degrees.Lay all the corn on a big sheet of aluminum foil. Drizzle with the olive oil. Coat each ear in the chopped cilantro. [...]
Fingerling Farm Salad 1 lb Fresh from the Start™ Fingerling Potatoes1/2 cup Parsley (chopped)1/4 cup Capers (chopped (or black olives))1/4 cup Red or Green Onion (chopped)1/2 cup Cherry/Grape Tomatoes (sliced in half)1/2 cup Feta (crumbled)1/4 cup Olive Oil1/4 cup Whole Grain Mustand (or Dijon style mustard)1/2 cup Cooked Lentils (optional)Juice from half of lemonSalt and [...]
Parmesan Brussels Sprouts 1 lb Fresh from the Start™ Brussel Sprouts (trimmed and halved)4 tsp. Butter4 cloves Garlic (chopped)1/4 cup Parmesan Cheese (shredded )Salt and pepper to taste Heat frying pan over medium heat until hot, 3 minutes. Melt 2 tablespoons butter, cook and stir garlic until fragrant, 30 seconds.Add 1 tablespoon butter and Brussels [...]
Simple Grilled Corn on the Cob 1 Fresh from the Start™ Sweet CornVegetable OilSaltGround Pepper Shuck corn fully and remove silkSpray ear with vegetable spraySeason with salt and fresh ground pepperPlace directly over heat on medium-hot grillRotate when dark spots appear and kernels darken (usually about 2 to 3 minutes). Continue rotating until ears are [...]
Classic Red Skin Potato Salad 1 lb. Fresh from the Start Red Potatoes1/4 cup Diced Celery2 Hard Boiled Eggs1/4 cup Mayonnaise1/8 cup Apple Cider Vinegar1/4 cup Scallions (chopped)1/2 tsp. Celery Salt1 Tbsp. Parsley (chopped)Salt and Pepper to taste Bring a large pot of salted water to a boil.Add potatoes and cook until tender, about 15 [...]
