large

 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

olive oil

yellow onions (4 large onions)

unsalted butter

all-purpose flour

salt

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

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Salmorejo

Good olive oi,

salt and black pepper

Emma Galloway's Smoky Carrot & Black Bean Tacos with Corn & Jalapeno Salsa

1kg carrots, chopped into bite-sized chunks

black beans

oregano

tsp smoked paprika

1½ tsp ground cumin

coriander, including stems & roots

salt & black pepper,

gluten-free corn tortillas

iceberg lettuce

Tbsp extra virgin olive oil

corn cobs, kernels

red onion, finely diced

jalapenos

juice of 1 lime lemon

large, ripe avocados

Combine chopped carrots, drained black beans, olive oil, oregano and spices in a large bowl. Roughly chop the coriander leaves and some of the tender stems and set aside in a medium bowl to use in the salsa. Finely chop remaining coriander stems and roots and add to the carrots. Season well with salt and pepper. Transfer to an oven tray and roast, stirring occasionally, for 25–30 minutes or until carrots are tender and golden.

To make the salsa, heat olive oil in a large frying pan over medium-high heat. Add corn kernels and cook, stirring often, for 6–8 minutes or until charred in places. Remove from the heat and cool slightly before adding to the bowl of coriander. Stir through red onion, jalapenos and lime/lemon juice. Season to taste with salt and pepper.

To make the guacamole, mash avocados in a small bowl, add lime/lemon juice to taste, then season to taste with salt and pepper.

To serve, heat a corn tortilla in a hot dry pan or over a gas flame, then transfer to a clean tea towel to keep warm while you heat the rest. Spread a little mashed avocado down the centre of each tortilla, add a little shredded lettuce, a handful of roasted carrots and black beans, then top generously with salsa and serve immediately.

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It&amp;rsquo;s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Winter Squash and Wild Mushroom Curry

vegetable oil

butternut

Kosher salt and black pepper

green chiles,

shallots

black mustard seeds

cumin seeds

curry leaves (optional)

garlic cloves,

coriander

cayenne

coconut milk

lime juice

Cilantro sprigs,

Fried chicken

kg Boneless chicken thigh, skinless, cut into large pieces (Main)

Tbsp Unflavoured natural yoghurt

g flour

Tbsp Paprika

Salt

g Corn flour

Baking powder

Ltr Canola oil,

In a bowl toss the chicken with the yoghurt.

In another bowl mix the flour, paprika, salt, potato flour, cornflour and baking powder together.

Heat the oil in a deep fryer, if you have one, or a large saucepan.

Once the oil is hot toss chicken pieces into the flour mixture, coat well and then deep fry for about 10 minutes until crispy. You might have to fry the chicken in two batches. Watch that the oil doesn't get too hot or the chicken will burn.

Pesto can be made with many a herb (parsley, chives, tarragon, cilantro) as well as many a vegetable (kale), cheese (pecorino), and/or nut (walnuts, almonds, hazelnuts). Because our CSA had gifted us three enormous bundles in two weeks, I made a straight-up basil pesto, omitting the nuts mostly because they're so darn expensive. If you like the texture and flavor offered by nuts, you can definitely add them here. Quantities are listed in ingredient list.

Pesto freezes beautifully. Freezing in ice cube trays or something similar is handy, because it allows you to remove small portions as needed.

Re kosher salt: I note the brand I use, Diamond Crystal, because saltiness varies among brands. If you use Morton's kosher salt, for example, you should cut the amount of salt back because Morton's is saltier than Diamond Crystal.

To make a small batch of pesto, use these quantities:

 	4 cups (85 g) loosely packed basil
 	2 to 4 cloves garlic, peeled
 	1 to 2 tablespoons fresh lemon juice
 	1 teaspoon kosher salt (Diamond Crystal brand, see notes)
 	1/2 cup (57 g) grated Parmigiano Reggiano
 	1/4 cup toasted pine nuts, almonds, or walnuts (optional)
 	1/2 cup extra-virgin olive oil


Large or Small Batch Basil Pesto

(320 g) basil

garlic,

lemon juice

(215 g) grated Parmigiano Reggiano

pine nuts, almonds, or walnuts (optional)

Combine basil, garlic, lemon, 3 teaspoons of the salt, and the cheese in a food processor. Pulse to combine—you may have to pulse in batches. Add the oil and purée to combine. Taste. Adjust with more salt, lemon or oil to taste. Store in fridge or transfer to ice cube trays and freeze; then transfer to a ziplock bag and store in freezer.

Can you freeze this pesto with the cheese in it or should you leave it out? I keep reading that pesto doesn't freeze well with cheese in it.

I cut the small recipe in 1/4ths and made one just enough for 4 chicken thighs-was easy and delicious!!!

We’ve been freezing basil oil cubes (just basil, olive oil and garlic) for years. I like the flexibility of adding my choice of nuts and cheese when I pull a cube or two out of the freezer. They seem to last longer in the freezer this way.
I’m excited to have your CSA newsletter. Thanks!

Just made this and it was amazing! Beats my previous pesto recipe by far!!!!  I was fortunate to have pine nuts, so I used those.  So delicious! Thanks for the great recipe!!!

Just made this tonight thanks to a thriving basil plant in the garden this year. Your recipes are always my go-tos! I go a little heavier on the lemon juice, a bit lighter on the salt but there's room for that in this recipe - it's to taste! Paired it with some roasted garden cherry tomatoes, mini mozzarella and pasta with a splash of pasta water and it was to die for. Jarred the rest up to freeze and give to coworkers. Thanks!

Our Keto Potato Salad Recipe is made without Cauliflower for an even Tastier Faux-tato Salad. Our Gluten-Free and Diabetic Version of Low Carb Yogurt Mayonnaise Potato Salad uses Turnip Radish, which gives you the Best Potato Alternative.

Keto Potato Salad Recipe

Cup Green Peas

Mayonnaise

Water

Cut turnips and carrots

Peel the turnips entirely. Cut all the turnips into bite sized pieces with a sharp knife, as regular potatoes typically do. At the same time, cut fresh carrots and place them all into a bowl ready for cooking.

Cut onions and pickles

Cut onion and all the pickles into small tiny squares and place them aside. At the same time, prepare your other ingredients. 

Prepare the salad dressing

In a big glass bowl, add yogurt with mayonnaise and approximately 1/3rd of a cup of liquid left from your pickle jar. Season with a pinch of salt and pepper and mix. 

Boil turnips with carrots

Place turnips and carrots into a cooking pot, add boiling water, bring to a boil and let it cook until tender for 15 minutes maximum. 

Strain and shock

Once your carrots and turnips are boiled, strain them through a strainer and pour a very cold pot of water to shock them, so they immediately stop the cooking process.

Add all into a big glass bowl

Add all remaining ingredients in a large mixing bowl, such as the onion, pickles, and green peas. Pour the whole dressing you have stored in the fridge. 

Mix together and season

Using two spatulas, gently mix the ingredients and salad dressing together. Refrigerate for at least 2 to 3 hours before you are ready to serve.

https://mediavine-res.cloudinary.com/video/upload/c9f3ltdtwaxfmphi9bzi.mp4

Making a perfect Wild Garlic Greens Chips or any other Leafy Greens Chips is the best way to get even your kids to enjoy all of the healthiness there is. Extra crunchy and Cheesy, those Oven Baked Chips are perfect for Keto, Low Carb, Gluten-Free, Diabetic-Friendly, as well as Grain-Free version Snacks you can always have on hand.

Wild Garlic Greens Chips

Wild Garlic

Tablespoon Extra virgin olive oil

Shredded Cheese

Heat up the oven on 160 Celsius or...

Heat up the oven on 160 Celsius or 320 Fahrenheit

Clean and dry wild garlic

Place in a bowl and add 1 Tbsp...

Place in a bowl and add 1 Tbsp Extra virgin olive oil and mix well, so each leave is coated with oil

One by one place leaves on a baking...

One by one place leaves on a baking tray covered with parchment paper. The leaves should not be over each other

Grain hard cheese and sprinkle on already placed...

Grain hard cheese and sprinkle on already placed leaves

Place in the oven for circa 13 minutes

Bon appetite

https://mediavine-res.cloudinary.com/video/upload/ald4gen57m3z41lkfle9.mp4

Was going through some old saved magazine recipe clippings, and ran across this one called American Biryani. Thought I would try it. It's pretty good. Can't wait to try it with sage and rosemary! It takes awhile but it's worth the time and effort. This recipe as is makes quite a bit, my dutch oven was about 2/3 full, I just don't recall if it is a 5 or 6 quart pot. I'm doing a half recipe next time. You shouldn't be limited to chicken, I see no reason why any meat would not work, but whatever meat you use, leave some fat on it, as the fat truly does add flavor.

Baked Rice, Chicken and Mushrooms (American biryani)

Meat

chicken thighs

Tbl. Garlic prefer

Main

onion,

garlic

Bay leaves

Ground thyme

chicken broth

mushrooms

peas

basmati rice, uncooked

black Pepper

white wine

Soak rice in water, needs at least 20 minutes.

Liberally salt, pepper and garlic powder chicken.

Chop onion, place a dutch oven on medium high heat, add 3 Tbl. Oil.

Add onions and and stir. You need to cook until nicely browned, about 8 minutes.

Chop garlic and mushrooms while onions are cooking, stir onions every minute

Add chicken, stir. Add Bay leaves and thyme, stir well.

Continue stirring about 2-3 minutes until chicken takes on a little color

Add wine and stir, simmer briskly until reduced by half. About 5 minutes.

Added broth, drain rice, add to pot, stir.

Bring to simmer. TASTE IT! Adjust seasoning.

Add peas. I only had peas and carrots, still good.

Cover and simmer, adjust heat as needed for a simmer. Mine was medium low.

Stir, recover, place in oven for 20 minutes.

Remove from oven, and let sit, covered, 10 minutes.

Serve, garnish with some flat leaf parsley

Note - if you want bright green peas, don't add the as above, you can blanch then about 3 minutes, and add them when the rice is done (after the last 10 minute sit) and stir them in.

Another nice garnish is to saute some sliced mushrooms while waiting for the last 10 minutes, in butter, and serve them on top.

Top 9 large recipes from across the web

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Top Tags

Cheddar Corn Chowder

Salmorejo

Emma Galloway's Smoky Carrot & Blac...

Winter Squash and Wild Mushroom Cur...

Fried chicken

Large or Small Batch Basil Pesto

Keto Potato Salad Recipe

Wild Garlic Greens Chips

Baked Rice, Chicken and Mushrooms (...

Top 9 large recipes from across the web

The most viewed large recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheddar Corn Chowder

Salmorejo

Emma Galloway's Smoky Carrot & Blac...

Winter Squash and Wild Mushroom Cur...

Fried chicken

Large or Small Batch Basil Pesto

Keto Potato Salad Recipe

Wild Garlic Greens Chips

Baked Rice, Chicken and Mushrooms (...

The most viewed large recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine