Archive for March 2017
Butternut Squash Pasta by Jessica Bengtson, Terrain Garden Cafe
Serves 2-3 Ingredients: • 8 oz. box of any pasta* • 1 teaspoon extra-virgin olive oil • 1-2 pounds boneless, skinless chicken breast, cut into cubes • 1 butternut squash, peeled, cleaned, and cut into ½” cubes • 2 cups chopped cauliflower • 1 bunch kale, cleaned and chopped, ribs discarded • salt and pepper…
Read MoreRoasted Beet and Farro Salad by Jessica Bengtson, Terrain Garden Cafe
Serves 2-3 Ingredients: • 2 beets, scrubbed and quartered • 3 sprigs thyme • 1/3 cup extra-virgin olive oil • salt and pepper to taste • 2/3 cup farro • 1 bell pepper • 1/4 cup chopped walnuts • 3 cups arugula, washed Directions: 1. Preheat oven to 375 F. 2. Put beets and thyme…
Read More