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Recipes*
Apricot Cream Cheese Tart with Gingersnap Pecan Crust Recipe
Arugula, Orange and Red Onion Salad
Asian Greens & Spring Vegetables
Baked Whole Onions in Their Jackets
Baked Spaghetti Squash w/Gruyere
Berries & Melons with Balsamic glaze
Bruschetta with Tomato and Basil
Butternut squash with Fried Sage Leaves
Chicken Roasted on Leeks and Sage Sprigs
Chinese Cabbage with Peanut-Ginger Dressing
Cindi's Blood Orange Caramels with Toasted Almonds and Sea Salt
Crookneck Squash with Scallions
Dandelion Greens with Garlic Croutons and Hard-Cooked Eggs
Fresh Peaches with Basil and Olive Oil
Lentils and Rice with Fried Onions (Mujadarrah)
Lentils with Spinach and Ginger
Mediterranean-style Sandwich (from Moosewood Restaurant, New classics)
Mixed Vegetable Stir-Fry with Coconut-Basil Sauce
Moroccan Squash Tagine with Couscous
Nasturtium Pesto and Goat Cheese Crostini
Parsley and Toasted Almond Salsa
Pasta Spirals with Salmon and Tomato Cream Sauce
Peaches with Basil and Olive Oil
Polenta-Stuffed Poblano Peppers
Pomegranate Persimmon Salad with Warm Goat Cheese
Pomegranate Pistachio Couscous
Roasted Beets with Balsamic Vinegar
Roasted Beets with Orange and Ginger
Roasted Potatoes with Garlic and Cheese
Roasted Radishes with Soy Sauce and Toasted Sesame Seed
Salmon Chowder with Pesto Swirl
Salmon with Parsley Cream Sauce
Slow Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta
Spanakorizo: Traditional Spinach & Rice
Strawberry – Goat Cheese Salad w/ Shallot Vinaigrette
Produce baskets are available for pick up at our farm in Santa Barbara:
999 Veronica Springs Rd. - Mondays 4:00 p.m - 5:30 p.m.
For more information call us at: (805) 680-1218
or email at info@SBveggies.com
