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Seasonal produce is available for your family and also supports local agriculture. Search our recipe database to find tasty meal recipes provided by farmers and locals.Recipes for Mushrooms:
| Search results | Serves | Main Ingredients |
|---|---|---|
|
Cheesy Mushroom Pizza
Veronica De Lira, Nutritionist |
0 | |
|
Chicken and Wild Rice Soup
Stacy Diederich, Farm Credit Services Southwest |
16 | |
|
Creamy Chicken Wild Rice Soup
Katrina Aceret via The Pioneer Woman |
0 | |
|
Dandelion and Zucchini Saute
Blue Sky Organic Farms |
4 | |
|
Italian Veggie Egg White Omelet
Michael Russell, Arizona State University Nutrition Communication Student |
0 | |
|
Veggie Stir Fry
Blue Sky Organic Farms |
4 | |
|
Wild Mushroom Compote
Chef Gwen Walters of Pen and Fork |
0 |
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Featured Recipe
Peach Prosciutto Crostini with Medjool Date Balsamic Glaze
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
Wash and cut each peach into 6 equal slices.
Cut a baguette into twelve 1” slices. Brush each side of the slices with olive oil Place the slices on the baking sheet and bake for 12-15 minutes or until lightly toasted.
Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.
For the appetizer:
Preheat the oven to 177 ˚C. Line a baking sheet with parchment paper. Wash and cut each peach into 6 equal slices. Cut the baguette into twelve slices, 2.5 cm thick each. Brush each side of the slices with olive oil. Place the slices on the lined baking sheet and bake for 12-15 minutes or until lightly toasted. Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.
Medjool Date Balsamic Glaze:
Ingredients
2 cups balsamic vinegar
½ cup date paste
pinch salt
Preparation
Place the vinegar, date paste, and salt in a medium saucepan over medium heat. Cook, stirring frequently, until date paste is fully incorporated and the mixture comes to a boil.
Reduce heat to a simmer and continue cooking, stirring frequently, until the liquid has reduced by half.
Transfer cooled glaze to a sealable container and store in the refrigerator
