June 20


  • Candy onions

Community Food Collaborative:

  • Salanova lettuce mix
  • Basil

Shalom Farms:

  • Broccoli
  • Paste tomatoes

Blue Eden Farm:

  • Blueberries


From Food Network Magazine; modified for fresh paste tomatoes


Pasta With Roasted Broccoli and Almond-Tomato Sauce


Serves 4



Kosher salt

1/2 cup blanched almonds

1 cup lightly packed fresh basil

Paste tomatoes

1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces 

Freshly ground pepper

12 ounces bucatini or spaghetti

2 cloves garlic

1/2 cup extra-virgin olive oil



Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl. 

Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli. 

Put the tomatoes in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce. 



From Bon Appetit July 2016


Blueberry-Chia Ice Pops


Serves 6


1 cup Blueberry–Chia Seed Jam

¾ cup coconut water

1 tablespoon fresh lime juice

Pinch of kosher salt

½ cup fresh (or frozen, thawed) blueberries

Ingredients for Blueberry-Chia Seed Jam:

3 cups fresh (or frozen, thawed) blueberries

2 teaspoons finely grated lemon zest

¼ cup fresh lemon juice

3 tablespoons (or more) pure maple syrup

¼ cup chia seeds


Directions for Blueberry-Chia Seed Jam (Makes 1 1/2 cups):

Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally until juices are reduced by half, 5–10 minutes.

Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use. Keeps for 2 weeks refrigerated; 2 months frozen. 



Purée jam, coconut water, lime juice, and salt in a blender until smooth. Add blueberries and pulse just to break up some of the berries. Pour into ice-pop molds, insert sticks, and freeze until solid, at least 3 hours.

Run under hot water for several seconds to unmold. Keeps for 1 week frozen.