Recipes | Irvington Community Supported Agriculture

Ingredients

• 2 tablespoons Dijon mustard
• 1 large egg
• 2 tablespoon olive oil
• 3 ounce log goat cheese, sliced crosswise into 8 slices
• 1 pound red beets, cleaned
• 1/4 cup olive oil
• 1/4 cup water
• 1 pound good-quality farro or whole wheat spaghetti
• 6 tablespoons unsalted butter
• 1 heaping tablespoon poppy seeds
• 1 teaspoon kosher salt
• 1/4 cup pasta water
• 1/4 pound goat’s milk cheese
• 2 tbsp. butter
• 1/4 c. brown sugar
• 2 tbsp. prepared mustard
• 1/4 tsp. salt
• 3 c. sliced carrots, steamed & drained
• 1 lb. ground beef (I’ve used turkey also)
• 1 c. onion- coarsely chopped
• 2 garlic cloves- minced
• 2 (16 oz) cans light red kidney beans- rinsed, drained
• 1 (15 oz) can black beans- rinsed, drained
• 1 (14.5 oz) can petite diced tomatoes- not drained
• 1 (14.5 oz) can diced tomatoes and green mild chiles- not drained
• 1 (14 oz) can beef broth
• 2 c. frozen white & yellow corn- may use fresh
• 1 (1 oz) envelope taco seasoning- may use your own seasoning
• 1/4 tsp. S& P
• 2 TB. Cilantro, chopped