Meal suggestions
Valicenti Pasta Farm
Gluten Free Portobello & Gorgonzola Ravioli
Summer Bolognese
Grab some spaghettini, ground beef, garlic, thyme, herb salt, chive blossom vinegar and tomatoes for the sauce, and fresh basil and Savage cheese to grate on top, and you can’t go wrong! White wine, vinegar and fresh tomatoes lighten this dish up; serve with a mesclun salad and baguette.
Taco Salad
We are currently featuring ground beef which brings the flavor to this meal and can be complemented with all your favorite toppings in a taco salad. Use romaine lettuce (or a flour tortilla baked in an oven proof bowl to crisp it up into a tortilla shell) as a base, and then from there add your favorite toppings. We suggest browning the ground beef (or use cooked black beans) with some garlic, red onion and oregano; top that with melting cheese blend or queso fresco; use a homemade salsa with fresh tomatoes; and add chopped fresh jalapenos, a dollop of plain yogurt and some tortilla chips for scooping!
Botanical Kitchen: Beef and Kale Burgers
Enjoy these local pasture-raised grass-fed beef burgers mixed with kale, herbs, spices and rolled oats to help hold the ingredients together. These nutrient-dense burgers are full of flavor, and perfect to put on the grill this summer.
—Karina
To read this recipe on Botanical Kitchen, click here.
Botanical Kitchen: Microgreen and Radish Salad
A simple salad with microgreens and radishes ~ swap ingredients according to what is growing in your garden and local farms. A lovely accompaniment to grilled asparagus and a poached egg or a frittata style dish.
—Karina
To read this recipe on Botanical Kitchen, click here
Botanical Kitchen: Strawberry Bircher Muesli
Traditionally bircher is made with grated apples; this recipe uses strawberries to make a delicious heart-healthy spring breakfast that’s perfect for using up those very ripe, not so perfect strawberries.
You can squash the berries with a fork or blend until smooth in a blender. The yogurt adds probiotics for your gut health and creaminess to the bircher muesli; if you don’t have fresh strawberries, frozen will work (ideally defrost first).
—Karina
To read this recipe on Botanical Kitchen, click here.
