Recipes

1 tablespoon canola oil1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced1 medium onion, chopped1 4-ounce can diced green chiles, drained1/4 teaspoon salt 1/2 cup grated sharp Cheddar cheese 1.  Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very […]

1 c dry pearl barley4 medium beets, tops removed1/2 large red onion, minced4 oz feta, cut into small squares or crumbled4-5 scallions1 1/2 tbs lemon juice1 tbs olive oil salt and pepper to taste Heat oven to 450 degrees Loosely wrap the beets in tin foil and roast in the oven until they are fork […]

1 pound potatoes, unpeeled 1 cup grated cheddar cheese 2 onions, sliced 1 or 2 eggs 1 cup cottage cheese 1 tablespoon dried parsley Salt and pepper to taste Topping: chopped fresh parsley Preheat over to 350 degrees F. Cook potatoes until tender and slice. In a small casserole, layer potatoes, cheddar cheese, and onions. […]

4- to 4 1/2-pound chicken4 large fresh sage leaves plus 2 teaspoons chopped fresh sage, divided3 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme, divided3 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided2 1/4 teaspoons coarse kosher saltNonstick vegetable oil spray3 beets, peeled, cut into 3/4-inch wedges4 teaspoons extra-virgin olive oil, divided1 […]

2 medium-sized sweet potatoes, rinsed and dried2 Tbsp. vegetable oil2 tsp. smoked paprika1 tsp. coarse salt1 tsp. garlic powder1 tsp. freshly-cracked black pepper1/2 tsp. cumin 1/4 tsp. cayenne (optional) Preheat the oven to 450 degrees. Carefully cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Then place in a large […]

Image By Boston Organics Customer, Stefa 1 and 2/3 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter, melted1/2 cup granulated sugar1/2 cup light brown sugar1 large egg 1/4 cup Butterworks Organic Yogurt 3/4 cup Shaw Farm Milk2 teaspoons vanilla extract2 teaspoons lemon zest 1 and 1/3 cups frozen blueberries […]

2/3 cup water1/3 cup uncooked white rice8 cabbage leaves1 pound lean ground beef1/4 cup chopped onion1 egg, slightly beaten1 teaspoon salt1/4 teaspoon ground black pepper 1 (10.75 ounce) can condensed tomato soup In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a […]

Combine juice and sugar in a large bowl, stirring until sugar dissolves. Add oranges and water. Pour orange mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. If you don’t have an ice cream maker, freeze […]

1 pound celeriac1/4 pound parsnips1/3 cup heavy cream1 Tbps unsalted butter1/2 tsp kosher salt 1/4 tsp black pepper Remove end of celery root, then peel remaining and cut into 1-inch pieces. Peel and core parsnip, then cut into 1-inch pieces. Place celery root and parsnip in a steam basket and set over a pot of […]

1/4 cup olive oil2 1/2 cups chopped leeks (white and pale green parts only; about 2 large2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped4 garlic cloves, peeled3/4 cup vegetable broth1/3 cup creme fraiche or whipping cream1 tablespoon finely grated lemon peel1 cup grated Pecorino Romano cheese, divided1 pound penne 1 1/2 cups walnut halves, […]

1 1/2 cups basmati rice (about 10 ounces)2 tablespoons (1/4 stick) butter2 cups chopped sweet onions (such as Vidalia or Walla Walla)2 1/2 cups water or vegetable broth1 1/2 teaspoons salt3 tablespoons finely chopped fresh Italian parsley2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh tarragon Rinse rice under cold water until water […]

2 Tbsp orange juice1 Tbsp red wine vineagar1 Tbsp Dijon mustard5 Tbsp exta-virgin olive oil1 pound sunchokes, trimmed, peeled, very thinly sliced/shaved5 oz arugula 2 oz Parmesan cheese, shaved Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Cover and refrigerate. […]

2 purple top turnips Tbsp kosher salt 20 oz vegetable oil  -Slice turnips on a mandoline. -Evenly lay them on a baking sheet and sprinkle with kosher salt and let stand for 30 minutes. -Meanwhile heat oil in a pot to 350 degrees. -Pat turnips dry and add to the oil. -Stir every few seconds […]

Delivering fresh organic produce to your door [email protected] · 617.242.1700 The following recipe was first featured in Boston Organics Newsletter number 09 of the year 2016, which you should be able to find online at http://www.bostonorganics.com/newsletter/2016/news_09.html. 2 lbs parsnips, peeled, quartered lengthwise and cut into 2-inch lengths4 tbsp (1/2 stick) butter1/4 cup mustard seeds3 tbsp […]