INGREDIENTS 2–3 poblano peppers (see Cook’s note) 1 teaspoon vegetable oil 1–2 tablespoons extra virgin olive oil ¼ cup fresh cheese (queso fresco or crumbled feta) ¼ cup parsley, …
parsley
Spring Toastie with Parsley Aioli
INGREDIENTS 2 small or one large zucchini, trimmed and thinly sliced lengthwise about 1/4-inch thick 4 thin slices of onion, about 1/8-inch thick 1 cup carrots, trimmed and thinly sliced …
Spinach Quiche
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 6 cups spinach, well-rinsed and chopped 1/4 cup fresh parsley, minced 1/2 cup onions, minced 3 eggs Críme fraíche or cream …
Apple Root-Veggie Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Two apples, sliced into bite-sized pieces (peels optional) 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick …
Skillet Potatoes and Peppers
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 Yukon gold potatoes 1 green bell pepper, diced 1/2 cup onion, diced 2 cloves garlic, minced 2 tablespoons vegetable …
Toasted Nut & Parsley Pesto
Recipe courtesy of Annie Main at Good Humus Produce, courtesy of Capay Valley Farm Shop INGREDIENTS 3 medium unpeeled garlic cloves 1 cup nuts: walnuts, almonds or any other nut 1/4 cup …
Not Your Momma’s Coleslaw
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 small head green cabbage or other cabbage 4 large carrots, shredded 1 cup chopped fresh parsley leaves ¾ cup mayonnaise, low-fat is …
Glazed Radishes
Adapted from Gourmet Magazine INGREDIENTS 1 bunch radishes, rinsed and trimmed (cut large radishes in half; small radishes may be left whole) 1 tablespoon butter 1 teaspoon sugar 1/4 …
Roasted Purple Cauliflower, Sunchokes, and Butternut Squash
Recipe by The FruitGuys INGREDIENTS 1 head purple cauliflower, washed, cut into ½–inch pieces 3 sunchokes (also called Jerusalem Artichokes), scrubbed well, peeled, and cut into ½–inch …
