Week 22 – Summer Share 2015

[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”16102″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Red Cabbage – 1 head Broccoli – 1 head Butternut Squash – 1 Beets – 1 bunch Red Leaf Lettuce – 1 head Apples, Melrose – 1 quarter peck…

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Week 21 – Summer Share 2015

[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”16061″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Broccoli – 1 head Acorn Squash – 1 Apple Cider – 1 half gall. Collard Greens – 1 bunch Celeriac – 1 bulb with tops Apples – quarter peck…

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GF Pumpkin Bread

Thanks to Ali J. who brought this to the 2015 Customer Appreciation BBQ! Adapted from a Better Batter Recipe. Ingredients 1 3/4 cups (7 oz or 183g) gluten free flour 3/4 cup sugar 3/4 cup brown sugar (Homemade, using raw sugar and molasses) 1/2 cup melted coconut oil 2 eggs 1 cup pumpkin purée 3/4 tsp. salt…

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Roasted Beet Salsa with Apple Ginger Vinaigrette

Thanks to John R. who brought this to the 2015 Customer Appreciation BBQ! Directions Roast one golden beet and 3 red beets in aluminum foil till soft. Peel beets and dice into little squares. Mince 2 cups of fresh cilantro and put in mixing bowl. Dice 4 green onions. Dice one Poblano Pepper, seeded and deveined, and…

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Butternut Squash Purée with Chinese Five Spice Blend

Thanks to Deane M. who brought this to the 2015 Customer Appreciation BBQ! Directions Wash squash with soap and water, dry. Cut squash in half lengthwise. Remove seeds. Put 1/4″ water in a glass dish, and put squash in skin side down. Sprinkle with Chinese Five-Spice blend. Microwave on high for 15 minutes or so. Scoop…

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Brussels Sprouts with Bacon

Thanks to Brad H. who brought this to the 2015 Customer Appreciation BBQ! Directions Preheat oven to 425. Cut Brussels sprouts in half and cut bacon into cubes. Place bacon in roasting pan and cook halfway through. Add Brussels sprouts to roasting pan with the bacon. Cook till al dente.

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Margie’s Beans

Thanks to Margie who brought this to the 2015 Customer Appreciation BBQ! Ingredients 1/2 pound bacon, fried crumbled. Save the drippings 3 large onions 1 cup brown sugar 1 tsp dried mustard 1 tsp salt 1/2 vinegar 2 cans butter beans, drained 1 can green limas, drained 1 can kidney beans, drained 1 12 oz. can…

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Pumpkin Fluff Dessert Dip

Thanks to the Blasco Family who brought this to the 2015 Customer Appreciation BBQ! Ingredients 1 cup heavy cream 1/2 cup cream cheese 2 tbsp maple syrup 1 tsp pumpkin pie spice 1 tsp vanilla 1 cup pumpkin purée Directions Fold all ingredients together. Serve with apples or graham crackers.

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Cauliflower Salad

Thanks to Stephanie who brought this to the 2015 Customer Appreciation BBQ! Ingredients 1 head of lettuce 1 head of cauliflower 2 cups mayo 1 medium onion 1 lb bacon, cooked and crumbled 1/3 cup parmesan cheese and 1/2 cup white sugar Directions Place in bowl in above order. Cover and refrigerate overnight. Toss before serving.

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