Recipe Of The Week: Potato & Green Bean Salad

This potato and green bean salad is a light, fresh and healthy vegetarian summer side dish that you’ll want to make all season long! Ingredients 1.5 pounds little potatoes cut into halves 8 ounces French or green beans steamed or boiled 2 eggs hard boiled Salt & pepper to taste Dressing: 1/4 cup olive oil 1 tablespoon lemon juice + zest from 1/2 lemon 2 teaspoons Dijon mustard 1 tablespoon fresh chives chopped…

Recipe Of The Week: Marinated Zucchini and Summer Squash

Adapted from Giada De LaurentIis Ingredients 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 1 pound yellow crookneck squash (about…

Recipe Of The Week: Strawberry Shortcake with Basil

Adapted from Lemon Tree Dwelling Ingredients Fruit 4 c. sliced strawberries 1/2 c. basil simple syrup Bring 1/4 c. water and 1/4 c. sugar to a boil. Remove from heat and stir in 1/2 c. fresh basil leaves. Cool before using. Shortcakes 2 c. flour 5 Tbsp. sugar 1 Tbsp. baking powder 1/2 tsp. salt…

Recipe Of The Week: Parmesan Crusted Crushed Turnips

Adapted from A Chef’s Kitchen Ingredients 12 small to medium turnips, peeled Salt 2 tablespoons olive oil 3 cloves garlic, minced Freshly ground black pepper 1 cup freshly grated Parmesan cheese  (or as needed) Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or…

Recipe Of The Week: Roasted Asparagus & Radishes With Lemon Sauce

Serves 4 Adapted from Garden In The Kitchen Ingrediants: 1 lb/ bunch asparagus 2 tbsp butter, melted 1⁄2 lemon, juiced salt + pepper 4-5 radishes, thinly sliced fresh or dried dill Directions: Pre-heat oven to 400F degrees. In a small bowl mix in the melted butter, juice from a half-lemon, salt + pepper and set…

Opening This Week: Saturday Market at The Huss Project

We are pleased to announce the opening of our Saturday Farm Market this Saturday, June 6th, 2020! Join The Huss Project team at 1008 8th Street from 9:00 a.m.- 1:00 p.m. on Saturdays this Summer to enjoy a selection of fresh foods from our local farm partners. We’ll be accepting cash, credit card, and SNAP….