Fazenda Boa Terra LLC

Recipes

Turnip Risotto
Turnip Risotto 3 bacon slices  (optional) 1 small onion 2 medium turnips (preferably with greens; about 1/2 pound total) 3 1/2 cups chiken or vegetable stock 3/4 cup Arborio rice Garnish: freshly grated Parmesan  In a 3-quart hea

Kkakuduki Kimchi
Makes 3 pint jars 1 bulb garlic, cloves separated and peeled 1 2-inch piece of ginger root, peeled 2 tbsp chili powder 2 tbsp kosher salt, if using table salt cut in half 2 large radishes, peeled, squared off and cut into ½-in dice 1 bunch

Creamy Broccoli Salad
* Serves 3-5* 25-30 minutes to prepare; plus 1½ to 2 hours to chill Ingredients1 to 1.5 lbs of fresh broccoli1 large lemon, well-juiced¼ cup of mayonnaise¼ cup yogurt or sour cream (or a combination)approximately ½ tsp. s

Golden-Crusted Brussel Sprouts
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.Use brussels sprouts that are on the small size and tightly closed. You can finish these with many dif
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Radish Top Soup
2 tbsp butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced   Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tend
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Carrot Cookies
Yields 4-5 dozen 1 cup butter¾ cup sugarBeat together with electric mixer in a medium bowl1 ½ cups raw carrot1 egg (beaten)½ teaspoon vanillaAdd and mix well2 cups flour2 teaspoons baking powder½ teaspoon salt Sift toget
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Moroccan-Style Stuffed Peppers
  Ingredients 1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice 4 medium-to-large bell peppers, tops cut off and seeded 1 pound lean (90% or leaner) ground beef 4 cloves garlic, minced 1/2 cup currants 2 tea

Pickled Beets
Trim off beet greens leaving ½ inch of stem. Scrub beets and place into boiling water. Boil until tender when pierced with a fork, checking every 15 minutes, adding water as needed to keep beets covered. After beets cool, slip off the skins an
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Leek & Potato Soup
1 lb. (4 to 5 medium size) leeks                      3 Tbsp. unsalted butter                                 &nbs
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Tiffany's Turnips
Ingredients2 bunch turnips, quartered (greens removed and set aside) 2 cloves garlic, minced 2 TBSP plus 1 TBSP Extra Virgin Olive Oil Fresh ground pepper and sea salt, to taste   Directions Preheat oven to 425 degrees.    Put quar

Collard Green Pesto Pasta;
A great twist- this is a wonderful way to eat collard greens, especially if you are not all that fond of them and fresh basil is in short supply (like here, in the middle of winter). I was surprised how much my children loved this and it meant that t

Garlic Scape Pesto
1 cup grated Parmesan cheese (or even better in my experience, Tallegio cheese) 3 Tbsp. fresh lime or lemon juice 1/4 lb. garlic scapes 1/2-cup olive oil Salt to taste Puree' scapes and olive oil in a food processor until smooth. Stir in Parmesan an
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Raw Beet and Kohlrabi Salad
Recipe Courtesy A Veggie Venture    Hands-on time: 15 minutesTime to table: 15 minutesServes 4 1 generous pound total of beets and kohlrabi, trimmed1 tablespoon olive oil1 tablespoon honeyZest and juice of a lemonFresh dill, choppedF
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Grilled Beets
Recipe Courtesy Veggin'  Click here for website           4 medium-sized beets 1 Tablespoons olive oil or canola oil, or more as needed Salt and freshly ground pepper   1. Prepare a medium fire in the gril
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Potato -Green Bean Salad with Lemon and Basil
Recipe Courtesy FatFreeVegan Ingredients 24 ounces (680 g) small new potatoes 8 ounces (240 g) raw green beans ¼ cup (10 g) basil leaves, packed 1 tablespoon lemon juice, freshly squeezed 1-2 garlic cloves, peeled 2 teaspoons light-
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Stuffed Collard Greens
We stuffed collard greens to take advantage of their high calcium content, but this ricotta-style tofu can also be used as a filling for vegetable lasagna or pasta shells. Select the largest collard leaves from the bunch, and then trim according to r

Squash Pie
Courtesy Megan   INGREDIENTS 2lbs. squash and/or zucchini 1 tsp salt (divided into two 1/2 tsp) 4-6 scallions; trimmed and chopped Large bunch of basil 2-4 garlic scapes or 2 cloves of garlic 4 eggs 1/4 cup oil 1 cup flour 2 tsp baking powd

Zucchini Hummus
Recipe Courtesy CSA Member Ellen INGREDIENTS2-3 Small zucchini1-2 TBSP Lemon juice2-3 TBSP Tahini1-2 TBSP Olive Oil2-3 Garlic ClovesSalt & Pepper to tasteIn a food processor, puree all ingredients until creamy.  Makes a delicious, light, cre
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Tangy Red Cabbage
Red cabbage and apples are cooked with vinaigrette, seasonings, and nutmeg.
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Baked Sweet Potato Fries
  Ingredients 2 pounds sweet potatoes, about 3 large ones 1/4 cup olive or other vegetable oil 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Caju

Kale With Roasted Peppers and Olives
Kale is a superfood that is full of nutrients

Spinach-walnut Pesto
An easy, delicious pesto.

Bruscetta with Eggplant
Ingredients: 1 lg eggplant, in 1/2"" slices 1 sm red pepper 1 T extra virgin olive oil 2 cloves garlic, minced to a paste* 1 tsp balsamic vinegar (NOT regular vinegar) 1/4 C chopped Italian parsley Salt and pepper, to taste 1 baguette Ital

Green Beans and Roasted Red Onions
2 1/4 lb medium red onions (about 5) 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup water 1 1/2 lb green beans, trimmed and cut diagonally into 2-inch pieces Put oven rack in middle positio
Products (Onion, Green Beans)


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