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Week 15 Recipe Ideas

Sweet Mash with a Twist  

1 butternut squash
4 sweet potatoes
4 granny smith apples
1 orange (juice & zest)
1 tbsp. coconut oil
1 tsp. fresh ginger
2 tbsp. maple syrup
¼ tsp. cinnamon  


1.     Wash and prepare vegetables: peel and dice squash, sweet potatoes. and apples.
2.     Simmer for 45 minutes until tender and drain.
3.     In a mixing bowl add orange juice, zest, ginger, coconut oil, maple syrup, and cinnamon.
4.     Next add drained squash, sweet potatoes, and apple and mix on medium speed until smooth.     

TexMex Quinoa Salad  

2 c. quinoa
1 c. cherry tomatoes (cut in ½ or ¼)
1 lemon (juice & zest)
¼ c. cilantro
1 c. of corn
1 med. pepper
1/3 tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
½ tsp. cumin powder
2 tbsp. olive oil
1 c. black beans (optional)  


1.     Rinse, cook, and cool quinoa
2.     Wash and prepare all vegetables: steam fresh corn on the cob, chop cilantro, and chop peppers.
3.     In a separate bowl prepare dressing: juice and zest of 1 lemon, olive oil, salt, pepper, garlic, and cumin.
4.     Toss all ingredients together & serve.    

Pan Seared Potato Fries & Homemade Ranch Dressing  

3 large potatoes (rounds sliced 1/8th in thick)
2 tbsp. olive oil  

Directions: Wash and slice potatoes, toss in olive oil, and sear on a flat top griddle or oven roast. When potatoes have cooked for about 2-4 minutes on each side, sprinkle with seasoning mix. Serve with homemade ranch.  

Potato Seasoning

1 tbsp. ground rosemary
¼ tsp. sugar
to taste salt and pepper  

Recipes by: Chef Jennifer Pasos

This entry is related to the following products. Click on any of them for more information.
Tomato, Corn, Sweet Potato, Potato, Rosemary, Rosemary, Cilantro, Maple Syrup, Squash, Bell Peppers,
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