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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
Cauliflower Hummus 4 cup Cauliflower1 cup Cannellini Beans3 Garlic Cloves1 medium Shallot (chopped)2 Tbsp. Lemon Juice2 Tbsp. olive oil2 sprigs ThymeSalt and Pepper to taste Preheat oven to 375⁰.Toss cauliflower in bowl with 1 Tbsp. of olive oil and the garlic and shallots.Place on baking sheet and roast for 30 minutes.Cool for 1 hour.Add [...]
Purple Brussels Sprouts Slaw 1 lb. Fresh from the Start™ Brussels Sprouts (purple or green)1 cup Rice Wine Vinegar4 Tbsp. Sugar1 Tbsp. Mustard Seed1 Tbsp. Chopped Ginger1/2 Tbsp. Curry PowderSalt and Pepper to taste Cut Brussels Sprouts in half and thinly chop length-wise.Mix Brussels Sprouts and all other ingredients together in a bowl.Let sit [...]
Summer Corn Salsa 4 cup Corn (approx. 6 ears of corn)1/4 cup Red Onion (chopped)1/2 cup Sweet Red/Orange Peppers (chopped)1/4 cup Scallions (chopped)1 Tbsp. Jalapenos (chopped)1 Tbsp. Cilantro (chopped)1/2 cup Corn Oil1/2 cup Apple Cider VinegarSalt and Pepper to taste Cook corn (boil or grill) and shave off the cob.Mix corn with other ingredients.Add [...]
Fusilli with Broccoli 1/2 lb. Fusilli Pasta1/2 cup Sun Dried Tomatoes (sliced)1/2 cup Kalamata Olives (sliced)1/2 cup Crumbled Feta1/4 cup Chopped Basil2 cups Fresh from the Start™ Broccoli1/4 cup olive oil2 Tbsp. Red Wine Vinegar1 Tbsp. Capers Steam broccoli under tender.Toss ingredients together and serve.
