Yearly Archives: 2011
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Farfalle with Green Garlic, Peas, and Herbed Ricotta
Farfalle with Green Garlic, Peas, and Herbed Ricotta
from the Matthew Card collection
Serves 4
Introduction:
Fresh or frozen peas may be used. Newport Creamery-brand ricotta is a local ricotta worth searching out. Feel free to mix herbs, but make sure parsley makes up at least half the bulk. For a richer version, add thin-sliced prosciutto to the pasta.
Ingredients:
1 [...]
Spinach, Strawberry and Feta Salad
Spinach, Strawberry and Feta Salad
offered by Laurie Sybertz
Ingredients:
2 bunches or 2 5oz bags of spinach torn into bite size pieces, If the leaves are small leave whole.
3 cups sliced strawberries
1/4 lb feta cheese crumbled (Shepherds Gate has the BEST feta, visit her at Thursday market)
For Dressing:
1/2 cup vegetable oil
1/4 cup cider vinegar
1/2 cup honey or [...]
Fresh Pea Salad
Fresh Pea Salad
offered by Laurie Sybertz
Ingredients:
3 cups fresh green peas (from approx. 3 1/2 lbs of peas in pod) or 2 (10oz) pkgs frozen, thawed
4 to 5 slices crisply cooked bacon, crumbled
1 cup sour cream
1/4 cup chopped green onions or chives
salt and pepper. to taste
[...]
Beet Salad
Beet Salad
by Laurie Sybertz
Ingredients:
1 bunch of fresh beets
2 Tbls rice wine vinegar
Zest and juice of one orange
1/2 red onion cut in half and thinly sliced
salt and pepper to taste
Steps:
Peel and grate [...]
Music Series
Music for Thursday,February 9:
Shelley Otis
Folk Harpist
