Sorrel Sauce with Yogurt 

from Vegetable Literacy by Deborah Madison Sorrel is a delicious, lemony herb with a short season in the spring. One bite and you know instantly that it is a cousin of rhubarb and a member of the knotweed family. With its intense tart flavor, sorrel is best used as an...

Buttermilk Dill Salad Dressing

Buttermilk Dill Salad Dressing From About.com Yields: About 3/4 cup This light yet creamy dressing is perfect for the tender, young lettuces of spring and early summer.It may remind you of “ranch dressing,” but it is ever so much fresher and brighter than...

Butter-Braised Vegetables

Ingredients 2 C low-sodium chicken broth 4 tbsp unsalted butter 1 lb carrots, peeled and sliced 1/4 inch thick on bias 1 lb radishes, trimmed and quartered 12 oz brussels sprouts, trimmed and quartered (halved if small) salt and pepper 2 tbsp minced fresh chives...

Broccoli, Leek, Blue Cheese & Bacon Quiche

Shared by CSA Member Christin L. of Somerville at the 12014 CSA Member Appreciation Potluck Ingredients:    4 eggs 5 oz blue cheese 1 head broccoli, cut into small florets 1 large leek, halved lenth-wise and cut into small half-moons 5 pieces of bacon 2 cups half and...

Garlic Scape and Chives Cheddar Biscuits

recipe by Kristen Gallagher 2 cups unbleached all-purpose flour 1 tbsp. baking powder 1/2 tsp. kosher salt 6 tbsp. butter 1/2 cup milk 1/4 cup finely chopped garlic scapes 2 tbsp. chopped chives 3 tbsp. vegan sour cream (or you can use the real stuff) 1/4 cup shredded...