Guide to Roasting a Turkey
First, before you even get to the roasting, you should definitely brine your turkey. Click here for instructions on brining your turkey. 1. Start the oven hot: preheat to 450 degrees. Remove one rack and place the remaining rack near the bottom. The turkey should be about centered in the oven for even air flow.…
Read MoreWeek 2 – Winter Share 2015-16
[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Vegetarian Pilot”][tab title=”Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”16150″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Omnivore Pork Chops – 1 pkg (2 chops) Apple Cider Flat Rock Cheese Turnips w tops Yukon gold potatoes – 3# Beets with tops Carrots – 1# Parsley root – 1 ct…
Read MoreThanksgiving Beer Dinner 2015 on Cheftovers
Week 1 – Winter Share 2015-16
[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Vegetarian Pilot”][tab title=”Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”16120″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Omnivore Whole Chicken Sweet Potatoes – 4 lbs Spinach – 1/2 lb Kohlrabi – 1 ct Parsley – 1 bunch Rutabaga – 1 ct (very large) Cauliflower – 1 head Broccoli –…
Read MoreOhio City Provisions: A New & True Farm to Fork Concept @ Cheftovers
Week 22 – Summer Share 2015
[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”16102″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Red Cabbage – 1 head Broccoli – 1 head Butternut Squash – 1 Beets – 1 bunch Red Leaf Lettuce – 1 head Apples, Melrose – 1 quarter peck…
Read MoreWeek 21 – Summer Share 2015
[vc_row type=”in_container” bg_position=”left top” bg_repeat=”no-repeat” scene_position=”center” text_color=”dark” text_align=”left”][vc_column width=”1/1″][divider line_type=”Full Width Line”][tabbed_section el_class=”Small Veg”][tab title=”Small Omnivore” id=”1436327812-1-71″][vc_row_inner][vc_column_inner width=”1/2″][image_with_animation image_url=”16061″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text] Small Omnivore Broccoli – 1 head Acorn Squash – 1 Apple Cider – 1 half gall. Collard Greens – 1 bunch Celeriac – 1 bulb with tops Apples – quarter peck…
Read MoreGF Pumpkin Bread
Thanks to Ali J. who brought this to the 2015 Customer Appreciation BBQ! Adapted from a Better Batter Recipe. Ingredients 1 3/4 cups (7 oz or 183g) gluten free flour 3/4 cup sugar 3/4 cup brown sugar (Homemade, using raw sugar and molasses) 1/2 cup melted coconut oil 2 eggs 1 cup pumpkin purée 3/4 tsp. salt…
Read MoreRoasted Beet Salsa with Apple Ginger Vinaigrette
Thanks to John R. who brought this to the 2015 Customer Appreciation BBQ! Directions Roast one golden beet and 3 red beets in aluminum foil till soft. Peel beets and dice into little squares. Mince 2 cups of fresh cilantro and put in mixing bowl. Dice 4 green onions. Dice one Poblano Pepper, seeded and deveined, and…
Read MoreButternut Squash Purée with Chinese Five Spice Blend
Thanks to Deane M. who brought this to the 2015 Customer Appreciation BBQ! Directions Wash squash with soap and water, dry. Cut squash in half lengthwise. Remove seeds. Put 1/4″ water in a glass dish, and put squash in skin side down. Sprinkle with Chinese Five-Spice blend. Microwave on high for 15 minutes or so. Scoop…
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