Mango and Reed Avocado Salad with Crema and Lime Dressing
Makes 4-6 Servings
Ingredients
1 ripe Mango, skin peeled, seed removed, and sliced thinly
1 Reed Avocado, cut in half, seed removed, and ...
Frog Hollow Early Fall Salad
Makes 4-6 Servings
Ingredients
2 medium Warren pears, cored, de-stemmed, and cut into bite-sized squares
4 oz. of baby kale
1/4 cup of maple walnuts, roughly chopped
...
Quince Cake
Ingredients
1 large quince, peeled and cored, then cut into halves.1 quill of cinnamon1 lemon (zest and juice)3 organic eggs1 cup of organic cane sugar1 stick of butter (room temperat...
Chilled Reed Avocado Soup
Makes 2 cups
Ingredients
1 Reed Avocado, seed and skin removed1/4 cup of sliced white onionSerrano pepper thinly sliced to taste (we used 1/6 of a Serrano)Lime juice to ...
Corn Meal Cake with Fantasia Nectarines
Ingredients
3/4 cup of Community Grains Red Flint Polenta4 medium Nectarines (we used Fantasia), pitted and cut into 8 pieces, then cut in half1 1/4 cup ...
Frog Hollow Farm Grilled Yellow Peach, Prosciutto, and Mozzarella Salad
Ingredients
4 medium-sized yellow peaches (we used Summer Lady) pitted and cut into six pieces, grilled over high heat, unt...
