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Acorn Squash Pie 0

Acorn Squash Pie

Update your age-old pumpkin pie recipe with acorn squash instead. Readily available all fall and parts of winter – these hearty winter squash will keep for weeks if kept in a cool, dry place, such as a cellar or garage. Ingredients: 1 cup mashed cooked acorn squash 1 teaspoon cinnamon 1 teaspoon nutmeg 2 eggs, beaten 1 cup sweetened condensed milk 1 unbaked (9-inch) pie shell Method: Combine...

Pungo Berry Kuchen 0

Pungo Berry Kuchen

Ingredients: 1-1/2 C flour 2-1/2 tsp baking powder 1/4 tsp salt 1 egg 3/4 C milk 1/2 C sugar 1/4 C melted butter 1 tsp grated lemon zest 3 C mixed berries – fresh or frozen Method: Sift together flour, baking powder, salt. Sift again. Beat egg until light. Add milk, sugar, melted butter, grated lemon zest. Add flour mixture and mix well. Pour into well greased 8x8x2...

Asparagus Soup 0

Cream of Asparagus Soup

For this recipe, eat the top half off four pounds and save the stalks for soup. A great way to stretch your food dollars. Ingredients: 2 pounds green asparagus 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups chicken broth 1/2 cup crème fraîche or heavy cream 1/4 teaspoon fresh lemon juice, or to taste Method: Cut tips from 12 asparagus 1 ½ inches...

Roasted Asparagus with Cheese 0

Roasted Asparagus with Cheese

Simple and delicious, blue cheese adds tanginess to this mild spring vegetable. Ingredients: 1 lb. asparagus 2 tbsp. olive oil 1 cup crumbled blue cheese, Parmesan or other cheese (optional) Method: Preheat oven to 350 degrees F. In a large bowl, toss the asparagus and olive oil. Pour asparagus and oil into a nonstick pan and top with cheese. Bake 15 to 20 minutes. Serves 4.