Another week of wondering what happened to all that holiday spirit? Well this week we’ve got a bag that will bring a smile to your face and hopefully some excitement to your kitchen! This week we’re happy to have mushrooms from Small Kine Farm, back to tempt us with recipes for stuffed mushrooms, sauteed mushrooms, roasted mushrooms…you get the idea. We’ll also bring you tatsoi from Nalo Farms, Green Growers Hauula tomatoes and green onions, Hoalike Farms avocados, and Ho Farms long beans. There’s plenty there to make some wonderful meals…and if you need a little inspiration, look no further.
Garlic Butter Roasted Mushrooms fast and easy from the always amazing Smitten Kitchen
Mouth Watering Stuffed Mushrooms mushrooms stuffed with cream cheese…second only to a piping hot jalepeno popper!
Wild Mushroom and Tatsoi bowl with Poached Egg and parmesan Making this one–ASAP! Seriously, this looks super good, is healthy, is all in one bowl, and uses basic ingredients plus what you’re getting in your bag. And the pictures, recipe, and description are wonderfully done and clear.
Creamy Avocado Pasta This recipe uses avocado to make a simple creamy pasta sauce—it sounds great and has great reviews. Also it looks quick and easy which is perfect when you are not feeling like doing too much work but want a home cooked meal.
Sliced Tomato Salad with Capers and Basil Salads don’t always have to have lettuce, and this is a great idea for a tasty but elegant tomato side dish.
For more ideas on using tatsoi, use our search box to find recipes from previous weeks!
Happy Local Eating!
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