Posts Tagged 'local ingredients'

Escarole and White Beans

My family’s CSA weekly pick up started last week! So far we have had lots and lots of greens, meaning we have been busy trying out new recipes. I decided to make this beautiful and enormous bunch of escarole into a side dish. Escarole is a rather bitter green, so I think it’s best when cooked into a dish like this.


This recipe took about ten minutes to make, but it looks very complex and impressive so I got much more credit for it than I deserved. (Always a nice bonus!) Thanks to for the recipe that I adapted!

You will need:

3 cloves of garlic

2 tablespoons of extra virgin olive oil

1 bunch of escarole (it looks like a lot but remember that greens wilt as you sauté them)

1 cup of vegetable broth

1 cup of white beans

1/2 a cup of tomato sauce

1 teaspoon of dried oregano

optional additions if you like spiciness: 1/8 teaspoon of garlic powder and 1/8 teaspoon of cayenne pepper


1. In a large pan over medium heat, sauté the garlic in the olive oil until fragrant. (Make sure you have the escarole ready to add because the garlic burns very quickly)

2. Gradually add in escarole leaves and stir them around until the oil is evenly distributed. Add all of the remaining ingredients and toss thoroughly to combine. Reduce heat to medium low, and cook – stirring occasionally – until the escarole is wilted.

And there you have it! Simple, tasty and seasonal. I put the dish over some bulgar, but it would also taste good over some crunchy bread or pasta.



Rhubarb Punch


My family drank this punch so fast that by the time I remembered to take a photo, there was barely any left!

Having a lemonade stand? Why not try serving rhubarb punch, too! It’s a tangy and refreshing drink…that is so in season right now.

When I was looking for rhubarb punch recipes, I found that a lot of them had ingredients that made the drink more complicated and less healthy. Rhubarb punch doesn’t need things like ginger ale and strawberry jello mix!

These are the ingredients I used to make rhubarb punch: rhubarb, water, pineapple juice, orange juice, and sugar.

Boil four cups of water in a pan, and add two cups of chopped rhubarb. Then bring the mixture down to a simmer. Let it sit like that for 10 to 12 minutes so that the rhubarb juices can soak into the water. Then pour the contents of the pan through a strainer into a bowl filled with ice. Then you can add sugar, pineapple juice, orange juice, and more water at your leisure to get the exact taste that you want. The less you add, the stronger the rhubarb taste will be.

Beet Cake

The Beets, remember them? Probably not, actually, because I am likely one of the few high school aged bloggers in this realm of the blogosphere – solitary member of the Doug generation. Doug, star of the animated show, had a favorite band called The Beets (a joke on The Beatles). As I made this beet cake, inspired by this post on In Her Chuck’s blog and an abundance of fresh beets, I could not get this song by The Beets out of my head.

Here is the recipe I used to make the cake, borrowed from

  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 3 cups shredded fresh beets (grating them works fine)
  • 1 cup chopped walnuts


  1. Heat oven to 350 °, grease and flour 13×9 baking pan.
  2. Beat eggs, sugar and oil until light and fluffy.
  3. Sift together flour, baking powder, baking soda and cinnamon.
  4. Add to egg mixture and mix well.
  5. Add vanilla, beets and walnuts.
  6. Beat for 1 minute on medium speed.
  7. Pour into pan, bake for 45 minutes, or until a pick comes out clean.

It was a very simple recipe, although grating the beets was rather time consuming. I just powdered the top with confectioner’s sugar, but cream cheese frosting is also popular.

If you are willing to go the extra mile, I would go with a more complex recipe. This one certainly gets the job done – the cake was easy to make and very tastey – but a more elaborate attempt would have a better payoff.

Here’s the weirdest thing about this cake: the batter was pink but the cake was not. Anyone know why? Because I am baffled.



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