Summer Vegetable Frittata

Summer Vegetable Frittata                        Serves 6 Wash and prep vegetables and herbs: 1 zucchini squash, diced small                                                                     1 green bell pepper, chopped 3 plum tomatoes, chopped                                                                         1 summer squash, chopped 3 scallions, thinly sliced (white, and some of green)                         1 garlic clove, minced 1 tsp. fresh thyme, chopped                                                                       ½ teaspoon fresh […] Read more »

Sugar Snap Pea and Fennel Salad

2 cups sugar snap peas 1 cup shelled garden peas 1 small fennel 1 tablespoon cider vinegar 2 tablespoons extra virgin olive 1 teaspoon Dijon mustard 1⁄4 teaspoon fine sea salt 2 teaspoon finely chopped shallots (or green onions or leek) freshly ground black pepper 1⁄2 cup toasted walnuts or […] Read more »

Dilled New Potato Salad

Dilled New potato Salad                              Serves 8 2 lbs. new potatoes, cut into wedges                                                      3 green onions, sliced 1 cup sweet spring peas                                                                                                3 T. fresh dill, chopped ½ cup mayonnaise                                                                                           ½ cup plain yogurt 1 tablespoon Dijon mustard                                                                        ¼ teaspoon pepper 1 cloves fresh garlic, minced with ½ tsp. […] Read more »

Strawberry Salsa

Strawberry  Salsa                             serves 8 *Recipe by Judy Radant 2 ½ cups strawberries, hulled and sliced                                                                2 tablespoons fresh parsley, chopped 1 sweet onion, diced                                                                                      1 tablespoon fresh cilantro, chopped 1 jalapeno pepper, seeded and chopped                                                              1/8 teaspoon pepper 1 cucumber, peeled, seeded and cubed                                                                ¼ teaspoon sea salt 1/3 cup […] Read more »

Tropical Spinach Salad

*Recipe by Judy Radant Tropical spinach Salad                                   Serves 4 ½ teaspoon finely minced fresh ginger                                                   ¼  cup honey Pinch of cinnamon                                                                                           ½ teaspoon pure vanilla extract 2 tablespoons water                                                                                       2 cups pineapple chunks, diced small ¼ cup coarsely chopped toasted pecans                                                                2 teaspoons finely minced lime zest ¼ cup finely […] Read more »

Chicken and vegetable stir fry, with asparagus

*Recipe from The Michigan Asparagus Advisory Board Makes 4 to 6 servings Sauce Ingredients:  1/2 cup chicken broth 1/4 cup lemon juice 3 tablespoons soy sauce 2 tablespoons granulated sugar 11/2 tablespoons cornstarch 1 tablespoon dark sesame oil 1/8 to 1/4 teaspoon ground red pepper Chicken and Vegetables Ingredients:  2 […] Read more »

Dinner Details

Chelsea and Bushel Basket Farmers Markets are hosting their annual farm to table dinner fundraiser this May 9, 5:00 – 8:00 pm, at the Chelsea Alehouse in downtown Chelsea. Drop in anytime during these hours for a delicious meal made with fresh local produce from our farmers. Meal created by […] Read more »

Autumn Chicken with Cider Sauce

*Thanks to Judy Radant for this winter friendly, delicious recipe. Sauce: 2 cups apple cider                                   1 ½ cups milk 2 tablespoons cornstarch                      2 tablespoons Dijon mustard ¼ teaspoon salt                                       ¼ teaspoon black pepper 1/8 teaspoon ground red pepper In a saucepan, bring cider to a boil.  Cook about 15 minutes, […] Read more »

Summer Quinoa Salad

*Recipe by Judy Radant 10 Servings 1 tablespoon extra virgin olive oil or vegetable oil of your choice 2 cups quinoa, rinsed and drained 2 cups fresh orange juice 2 cups water Kosher salt (optional) 2 to 4 cups fresh garden vegetables of your choice,  washed and chopped ¼ cup […] Read more »

IN SEASON RECIPE: Spring Potato and Asparagus Frittata

Ingredients: 3 tablespoons oil (I used olive oil) 1/2 onion, diced 2 cups potato, chopped into 1/2 inch cubes (2-4 potatoes, depending on size, new potatoes, russets or other “roasting” varieties will work best) 3 cups (12 oz) asparagus, snap off the woody ends and cut into 3 inch segments […] Read more »