Monthly Archives: June 2011

Simple Summer Pasta Salads

Versatile summer salad that you can make on the fly with whatever local cheese, tomatoes, bacon, garlic and herbs are at the market. Serve it chilled or room temperature. Make it up ahead of time for a picnic. Continue reading

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Steaming & Dehydrating to Save Space

Dehydrating preserves your carrots, celery, cherry tomatoes to use in hiking recipes or fast meals at home throughout the year. Continue reading

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Local Fish Stew Cooked with Heirloom Vegetables

Simple fish stew that will work with many types of local fish. Choose one that will hold it’s texture and shape after you Continue reading

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Shrimp Bites

Fresh or frozen shrimp make an excellent snack or full meal in this adapted recipe from Gena Knox using local in-season ingredients from Locals Seafood, Wild Onion Farms and Chicken Bridge Bakery. Continue reading

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Zucchini Olive Oil Cake with Lemon Glaze

An updated, lighter version of a classic Italian favorite cake made with fresh spring zucchini and extra virgin olive oil, nuts and a mix of flours and spices. Make it as a muffin and top it with a lemon glaze or lemon icing for a party. Continue reading

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Roasted Pumpkin Smoothie

A healthy frozen smoothie made from locally roasted pumpkin in the fall, mixed with spices and coconut water and milk for a lactose-free drink. Add in protein powder for a complete meal or top with whipped cream for a quick treat. Continue reading

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Summer Squash Carpaccio for Two

Simple raw salad of baby zucchini and crookneck squash made with a local items that fits well into summer menus with fish. Continue reading

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Early Summer Carrot Cake

An updated version of an old favorite, minus the icing. Carrot Cake that you can serve at breakfast or for a dinner dessert made with healthy local ingredients and few surprises. Continue reading

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Simple Saving Techniques for the Late Spring Harvest

Simple, healthy ways to save the spring harvest for later use. Continue reading

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