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	<title>Eats Archives - Deuce Cities Henhouse</title>
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		<title>A Night In</title>
		<link>https://www.deucecitieshenhouse.com/2016/11/a-night-in.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 15 Nov 2016 23:00:01 +0000</pubDate>
				<category><![CDATA[Around the House]]></category>
		<category><![CDATA[Eats]]></category>
		<category><![CDATA[Sponsored]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=12314</guid>

					<description><![CDATA[This post is in partnership with Anolon for A Night In. Good evening Friends! If you frequent the cool interior blogs of the internet, you might remember this summer when a bunch of bloggers got together to post about their homes in the evenings (gasp, say what?). I know we are all used to seeing our favorite bloggers share light-filled, airy pics of their homes during the day, but definitely not during the night. Can you even imagine an interior decor pic without overcast sun light pouring through the windows? But pals, nights are the times when our homes feel the coziest, don&#8217;t ya think?! I love going around the house and switching on combinations of lights finding the right lighting vibe. That&#8217;s why I am so excited to share what our kitchen looks like in the evenings. Kim of Yellow Brick Home and Julia of Chris loves Julia came up with this crazy concept and now have gone on to host round two of A Night In (sponsored by Anolon)! I loved the idea from the minute I heard about it, and am thrilled to be part of this squad for the fall installment. Evenings are sacred around here. We try and spend as much time as we can with the kids after Jeff gets home and before they head off to bed. It’s our only real family time during the week nights, and we soak up of every minute of the four of us together. I also cherish the time after those crazy-young-things-that-we-call-our-kids are in bed, and Jeff and I can finally sit back, chill out, make a cocktail and catch up on each other’s days. Recently we’ve been making seasonal cocktails in the evenings, and I wanted to share one of the recent concoctions that we have been hooked on. Since some readers might be popping in from other blogs I wanted to take a chance to say “Hey” and introduce myself. My name is Alison, and I get a kick out of fixing up my old house! I didn’t have much handy experience when I became a home owner 6 years ago, but after a lot of trial and error I’ve figured out how to do quite a bit of my home’s renovations and repairs myself. I am currently working on renovating the basement bathroom, and am using a lot of the skills I picked up [&#8230;]]]></description>
		
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		<title>It&#8217;s Cocktail Time : Watermelon Margarita</title>
		<link>https://www.deucecitieshenhouse.com/2015/08/its-cocktail-time-watermelon-margarita.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 07 Aug 2015 12:00:45 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=10370</guid>

					<description><![CDATA[Here&#8217;s a recipe for the-old-bar-cart-cookbook. I needed a lot of these last weekend when I discovered that Ikea gave me 12 wrong cabinets. There is nothing like realizing the 3 hours you spent playing musical chairs with vehicles, bribing someone to watch your kids, and then waiting hours at an Ikea fulfillment area (which just so happens to be located next to the world&#8217;s squeakiest (like loose your god damn mind squeaky) automatic sliding door) was all done in vane. A watermelon cocktail was the only thing I needed after making this gut wrenching discovery. Make this when Ikea does you wrong! &#160; &#160; &#160; Watermelon Margarita For the Watermelon Mixer: ▼ 1/2 a medium sized watermelon ▼ 3 tsps sugar For the Cocktail: ▼ 1 lime squeezed ▼ 2 oz Tequila ▼ 1oz Triple Sec ▼ 2oz Watermelon Mixer To make the Watermelon mixer: Take the rind off the watermelon, cut the watermelon into small slice and then puree in food processor. Use a strainer to sepearte the watermelon juice from the pulp. Add sugar to the juice and refigerate. For the cocktail: Salt or sugar the rim of a 8oz cocktail glass. Take the juice of one lime, the tequila and triple sec and stir in the bottom of a glass. Add ice, and top off with watermelon juice. Garnish with mint, lime or watermelon. Enjoy! Share this... Facebook Pinterest Twitter]]></description>
		
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		<title>CSA Recipe : Kohlrabi &#038; Broccoli Fritters</title>
		<link>https://www.deucecitieshenhouse.com/2015/07/csa-recipe-kohlrabi-broccoli-fritters.html</link>
					<comments>https://www.deucecitieshenhouse.com/2015/07/csa-recipe-kohlrabi-broccoli-fritters.html#respond</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Thu, 09 Jul 2015 12:00:57 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=10290</guid>

					<description><![CDATA[Pals. It&#8217;s CSA (Community Supported Agriculture) season again &#8211; and it couldn&#8217;t come soon enough. With the basement project overwhelming our house we have not been good about making meals &#8211; at all. I really do like cooking, I just get in these ruts sometimes, and at the end of the day I just don&#8217;t want to cook. The CSA boxes have really been the kick in the pants that I&#8217;ve needed to start making real meals for the fam again. Typically, because of the nature of CSA boxes we end up eating a lot of salad throughout the summer. It was good to start out with a recipe that was hot, delicious and definitely not a salad. These fritters are the perfect way to use up those spring veggies and it would be easy to play off the recipe by adding chopped spinach or grated potato. Also, if you&#8217;re anything like me, the more cayenne you add, the better. &#160; &#160; &#160; Kohlrabi Broccoli FrittersRecipe from Driftless Organics Ingredients: ▼ 1 large kohlrabi ▼ &#189; cup chopped broccoli ▼ 1 green garlic ▼ 2 scallions ▼ 1 egg ▼ &#188; tsp salt ▼ &#188; tsp cayenne ▼ &#189; cup olive oil ▼ yogurt or sour cream to use as sauce (optional) Cut the leaves off the kohlrabi and peel the bulb. Shred the kohlrabi in a food processor or grater and finely chop the broccoli, green garlic, and scallions. Squeeze the shredded vegetables in a tea cloth, or with your hands, to remove the moisture, then combine in a bowl with the egg, salt and cayenne. Place the oil in a skillet (about a &#188;-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil. These should be served as soon as they are ready. They are even better with a spoonful of yogurt or sour cream on top. MORE CSA RECIPES &#160; SWEET POTATO BISQUE WITH BLEU CHEESE CROUTONS VEGGIE THAI SALAD WATERMELON &#038; CUCUMBER SALAD BOK CHOY &#038; BROCCOLI STIR FRY SPICY BRAISED BEET &#038; TURNIP GREENS RADISH &#038; TURNIP SALAD POBLANO &#038; GOUDA STUFFED SQUASH DIJON POTATO SALAD CUCUMBER &#038; SWEET ONION SALAD ROASTED BEET, FENNEL &#038; PEA SALAD PASTA [&#8230;]]]></description>
		
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				<media:description type="plain"><![CDATA[Kohlrabi &#038; Broccoli Fritters]]></media:description>
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		<title>Date Night with Blue Apron</title>
		<link>https://www.deucecitieshenhouse.com/2015/04/date-night-with-blue-apron.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Wed, 15 Apr 2015 10:00:40 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[Sponsored]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=9848</guid>

					<description><![CDATA[This post goes out to all the homebound parents of small kids out there. You guys know what it&#8217;s like to feel stuck at home with kids, doing kid stuff all the time. Kids are cool and all, but come on, lets be real &#8212; sometimes they just need to go away. Date nights out on the town can be few and far between when you&#8217;re dependent on babysitters or grandparents helping out. Date nights at home are a good substitute that can be even better than the real thing. We&#8217;re big fans of mixing up a few cocktails and making late night meals on the weekends after our kids have gone to bed. It gives us a chance to catch up after a long week, just the two of us. Recently I was approached by Blue Apron to try out a few of their pre-portioned meals for two, and I immediately thought this might be the perfect dinner for one of our in-home hang seshes. Blue Apron delivers step-by-step recipes and fresh ingredients to customers nationwide. The experience of opening a Blue Apron box is reminiscent of opening a CSA box straight from the farm, and each week the refrigerated box is different. The ingredients are farm-fresh seasonal, and sourced straight from the purveyors, all with recipes designed by chefs. I loved the convenience of using Blue Apron. All the menu cards and details were delivered right to my doorstep, along with pre-portioned ingredients that are perfectly measured to the recipe so there&#8217;s no waste leftover. All you need to make these delish meals is a little bit of olive oil, salt and pepper. Plus their plans are totally flexible so if you need to skip a week or opt out for a bit, no problem. I love trying new things when it comes to eating out, so I was excited about the prospect of having meals that I might have not normally tried preparing before. What I really enjoyed though was someone taking over meal planning for me. Cooking new recipes was much more enjoyable with all the guess work taken out of it, and not having to go grocery shopping for hard-to-find ingredients was tyte. I really like to cook, but I can get really get stuck in a rut preparing the same meals over and over again for weeks on end. Even our date night meals are generally the same, so [&#8230;]]]></description>
		
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		<title>Sweet Potato Bisque with Bleu Cheese Croutons</title>
		<link>https://www.deucecitieshenhouse.com/2014/10/sweet-potato-bisque-with-bleu-cheese-croutons.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/10/sweet-potato-bisque-with-bleu-cheese-croutons.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 24 Oct 2014 12:00:34 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8929</guid>

					<description><![CDATA[Hi. Make this. That&#8217;s right guys, I&#8217;m back with another recipe, sorry. I know, I know, there have been a lot of food posts lately, but give me a break. I&#8217;m in a crazy nesting way, squirreling away and canning stuff for the winter. Our fridge is full to the brim with the last of the CSA winter veggies, it would be a waste not to use &#8217;em all up. Considering I have about a bizzillion jillion sweet potatoes, I was really happy to find this delicious recipe. There is a thin line between sweet potato soup and baby food, the key is to make it spicy. Babies happen to hate spicy stuff, so adding cayenne pepper will make it totally palatable for grown people. Put some bleu cheese croutons on top and your six year old will go eat dinner in the other room, cause your soup is just so stinky and delicious. Seriously, can you really go wrong with bleu cheese croutons? Nope. I&#8217;m making this again next week. Believe that. &#160; &#160; &#160; Sweet Potato Bisque with Bleu Cheese CroutonsRecipe from Driftless Organics Ingredients: ▼ 4 medium sweet potatoes, peeled &#038; cut into 1” chunks ▼ ⅛ – ¼ tsp cayenne pepper ▼ 1 tbsp olive ▼ 2 tbsp butter ▼ 1 large onion, diced ▼ 2 cloves garlic, minced ▼ 1 tsp dried thyme ▼ 6 cup chicken or vegetable stock ▼ 1 cup half &#038; half ▼ Freshly grated pepper &#038; nutmeg ▼ 1 cup stale French bread, cubed ▼ 2 tbsp olive ▼ 1⁄4 c. crumbled blue cheese Preheat oven to 400 degrees. Toss sweet potatoes with oil, salt, &#038; cayenne &#038; spread on a baking sheet (line with parchment or tinfoil for easy clean up) &#038; roast for 40- 45 minutes, until soft &#038; caramelizing on the edges (use convection if you’ve got it, but it won’t take as long). Meanwhile, heat butter in a heavy-bottomed soup pot &#038; sauté onions until translucent. Add garlic &#038; thyme &#038; sauté until golden. Add roasted sweet potatoes &#038; stock &#038; bring to a boil. Lower heat &#038; simmer for about 10 minutes. Remove from heat &#038; puree soup with an immersion blender or food processor in batches until smooth. Return to low heat, add half &#038; half, stirring frequently, until it returns to a gentle simmer – do not allow it to boil. Add freshly [&#8230;]]]></description>
		
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		<title>The Prettiest Bottle of Gin, Ever</title>
		<link>https://www.deucecitieshenhouse.com/2014/10/the-prettiest-bottle-of-gin-ever.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/10/the-prettiest-bottle-of-gin-ever.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 17 Oct 2014 13:32:35 +0000</pubDate>
				<category><![CDATA[Cool Things]]></category>
		<category><![CDATA[Eats]]></category>
		<category><![CDATA[Cocktail]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8874</guid>

					<description><![CDATA[Look what I see buddies, it&#8217;s the prettiest bottle of gin ever made, and it&#8217;s made right here in Minnesota. Can you even believe it? Goodbye Hedricks, hosta la vista Bombay Sapphire, from this day forward I&#8217;m shacking up with Solveig Gin. I promise there will never be another bottle of gin sitting on my bar cart &#8211; except for the raging parties, then I&#8217;ll bring out the cheap stuff, har har. Our good pals, Matt and Katie brought us this pretty bottle as a hostess gift a couple of weekends ago. I was smitten by the bottle of course, but even more happy to find out about this brands local roots. Based in Northern Minnesota&#8217;s Skane Township, right near the Canadian border, Far North Spirits Distillery started farming and production a year ago. Hazlet Winter Rye seed is planted and harvested up on the family farm, (now in it&#8217;s fourth generation of farmers) and harvested and distilled in the same area. Bringing craft spirits from farm to glass, including bourbon, rum and of gin. You can find Solveig gin at many local Twin Cities liquor stores, as well as in New York, New Jersey and North Dakota. Skol! &#160; &#160; &#160; Fancy Gin &#038; Juice Recipe (for 1 cocktail) ▼ 2oz Solevig Gin ▼ 1oz Rosemary Simple Syrup ▼ 2oz Carbonated Grapefruit Juice ▼ Rosemary Sprig Garnish To make simple syrup combine 1 cup water, 1 cup sugar and 4 sprigs rosemary. Bring to boil and let steep for 45 minutes. Fill chilled cup with ice, add gin, simple syrup and grapefruit juice. Garnish with a sprig of rosemary. Skol! Share this... Facebook Pinterest Twitter]]></description>
		
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		<title>Peeñed Up Jam</title>
		<link>https://www.deucecitieshenhouse.com/2014/10/peened-up-jam.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Wed, 15 Oct 2014 12:00:07 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8850</guid>

					<description><![CDATA[Hey Guys! My favorite thing about fall is very intensive meat and cheese boards, ya know what I am saying? Very delicious and fatty meats hanging out with lots of stinky cheeses, and a suitable amount of beer to wash it all down. My usual platters consist of tons of arugula, spicy mustard, pickled veggies, maybe a piece of fruit or two, butt loads of crostinis and some sort of sweet and savory jammy jam. Last winter our good buddy Matt, gifted us the best homemade cheese accouterment ever! Guys I&#8217;m about to share with you &#8220;Uncle Matt&#8217;s Peeñed Up Jam&#8221; recipe. Oh man, my eyes are watering just thinking about it, partly because I&#8217;m crying out of love and adoration, and partly because my house is full of habanero fumes and my eyeball skins are big babies. Anyway, just get wild with your cheese plates, you guys! &#160; &#160; &#160; Peeñed Up Jammy Jam Ingredients: ▼ 1 1/2 lbs sweet peppers, cut into 1-inch pieces (6 cups) ▼ 2-3 red habanero peppers ▼ 1 cup apple cider vinegar ▼ 3 tablespoons Sure-Jell less pectin ▼ 3 1/4 cups sugar ▼ 1 tablespoon unsalted butter ▼ 3/4 teaspoon salt Sterilize jars and lids: Put empty jars rings, and rings on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Keep jars and lids submerged in hot water, covered, until ready to use. Making da Jelly Mon: Pulse sweet and habanero peppers in a food processor until finely chopped. Combine pectin and 1/4 cup sugar in a small bowl. Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5 quart heavy pot. Bring to a boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat. Leaving 1/4 inch of space at top. Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands. Seal and process jars: Put [&#8230;]]]></description>
		
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				<media:description type="plain"><![CDATA[Peened Up Jam]]></media:description>
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		<title>CSA Recipe : Veggie Thai Salad</title>
		<link>https://www.deucecitieshenhouse.com/2014/09/csa-recipe-veggie-thai-salad.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 05 Sep 2014 13:31:44 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8690</guid>

					<description><![CDATA[TGIF, dudez! This is probably one of the last CSA recipes of the season and it&#8217;s a good one, maybe even the best. You just have to make it! Things about it that rule, the dressing is so tyte and delicious, I would even make a little more of it next time and add even more sriracha. The sweetheart cabbage is a fantastic compliment to the kale adding the perfect snap of bitterness. You know how good cabbage is for you, right? It is full of vitamin K and anthocyanins that help with mental function (which I need a lot of) improving your defense against Alzheimer’s disease, and dementia. I love cabbage and even make my own kraut (i&#8217;m a whole lot of german), I eat a little every day, cause this girl&#8217;s gotta poop (tmi, sorry)! Chick peas are totally the best and provide tons of fiber &#8211; 2 cups give you a wholes day worth. Isn&#8217;t it pretty? If this salad were a lady it would be a total babe, just look how beautiful it is! A total winner, and you should make it! &#160; &#160; &#160; Kale, Broccoli &#038; Cabbage Thai SaladRecipe from Driftless Organics Ingredients: ▼ ½ head of sweetheart cabbage, thinly sliced ▼ 1 bunch of kale, thinly sliced ▼ 1 red shallot, chopped ▼ 1 cup bell pepper, thinly sliced ▼ 2 carrots, peeled and thinly sliced ▼ 1/2 head or broccoli, chopped up into bite sized pieces ▼ 1 tbsp cilantro, chopped ▼ 1 (15 oz) can chickpeas, rinsed and drained Thai Dressing ▼ ¼ cup peanut butter ▼ juice of 2 limes (about 4 tbsps) ▼ 2 tbsp Bragg’s Liquid Aminos (or Tamari or good soy sauce) ▼ 2 tbsp water ▼ ½ tbsp toasted sesame oil ▼ 1 tbsp maple syrup or honey ▼ 1 tsp sriracha (or lots more) ▼ 1 tsp fresh grated ginger ▼ 1 tsp garlic Combine all dressing ingredients into a jar and stir or shake until smooth. Make sure all your veggies are chopped into bite-size pieces and toss into a large bowl to combine. Toss in chickpeas and top with dressing. Mix until all ingredients are well coated and serve immediately. Share this... Facebook Pinterest Twitter]]></description>
		
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		<title>CSA Recipe : Watermelon &#038; Cucumber Salad</title>
		<link>https://www.deucecitieshenhouse.com/2014/08/csa-recipe-watermelon-cucumber-salad.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/08/csa-recipe-watermelon-cucumber-salad.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Thu, 07 Aug 2014 12:00:23 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[Month by Month]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8623</guid>

					<description><![CDATA[Hello budz! I know I keep saying I am &#8216;so busy&#8217; all the time, but I promise I will shut up about it soon. Life will be more relaxed after this week is over, and then I promise that I will begin to chat about new Ikea catalogs, my bedroom tanker project and other crap like that. I hope you don&#8217;t hate me for dumping a bunch of non-housy posts on you and being very slow to respond to your great comments (I will I swear it) but this last month has just been nuts! July has been full of birthdays, bridal parties, weddings, cabins and CSA boxes. So before you decide to never come back and visit me again, let me share one more CSA recipe (because it&#8217;s super good and it&#8217;s one of my favs) and then I&#8217;ll be back with some new home content. In case you didn&#8217;t know &#8211; My name is Alison Allen, and I am a watermelon addict. I have a refrigerator full of sliced watermelon all of the times. I eat it everyday as a snack, every morning with breakfast and late at night, whoops. When this recipe showed up in our veggie box this week I was amped, and it didn&#8217;t disappoint this watermelon lova. Did you dawgs know that watermelon can be served up in a super savory fashion with a little salt, pepper, olive oil and citrus? It&#8217;s the best &#8211; not kidding. Don&#8217;t forget that watermelon isn&#8217;t all sugar and water it&#8217;s actually made up of lots of good nutrients and provides a high amount of vitamins, minerals and antioxidants for a low amount of calories, blaow. This recipe is topped of with some highly fancy and very french chiffonade chopped basil, and I&#8217;ve made something very similar to it before with mint &#8211; I bet there are even other herbs that it would taste tyte with it too. If you&#8217;re looking for even more adventure (and quite a bit of onion breath), check out my old fav over here from Nigella Watson. Thanks to redEnvelope for gifting me this super sweet turquoise dipped Acacia wood bowl with tongs. I totally love it and was in mad need of a new salad bowl. &#160; &#160; &#160; Cucumber &#038; Watermelon Salad with BasilRecipe from Driftless Organics Ingredients: ▼ 1 cucumber ▼ 3 cups watermelon cut into 1” cubes ▼ juice [&#8230;]]]></description>
		
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			<slash:comments>4</slash:comments>
		
		
		
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				<media:description type="plain"><![CDATA[Watermelon &#038; Cucumber Salad]]></media:description>
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		<title>CSA Recipe : Bok Choy &#038; Broccoli Stir Fry</title>
		<link>https://www.deucecitieshenhouse.com/2014/07/csa-recipe-bok-choy-broccoli-stir-fry.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/07/csa-recipe-bok-choy-broccoli-stir-fry.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 29 Jul 2014 14:20:46 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8583</guid>

					<description><![CDATA[Okay, you guys. Here&#8217;s another great CSA recipe, a terrific way to eat up all that broccoli that&#8217;s coming out of the gardens this time of year. We really like this one! We made it with brown rice and topped it off with some cilantro, cashews and sriracha. It would be great with chicken or tofu too. This stir fry is made with a whole head of bok choy. You can slice the stalk up just as you would celery and then chop and wilt the leafy bits. If you didn&#8217;t know, bok choy is really good fer ya, it&#8217;s full of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants. So there. Also, I used a whole head of broccoli in this thang. I love broccoli, and even my anti-broccoli-suffering-husband ate it. The trick is cutting the broccoli into small florets and then chopping up the stems. It makes it not so broccoi-ish for those non-broccoli loving people. Broccoli is a pretty tyte veg, you guys. Not only can it help lower your colestrol but it also has cancer fighting powers. This is what my friend &#8216;the internet&#8217; told me &#8217;bout it: Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. This compound rids the body of H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function. Better eat yer broccoli. Also, don&#8217;t forget the sri-rach &#8211; duh. Everything needs a little rooster sauce. &#160; &#160; &#160; Bok Choy &#038; Broccoli Stir FryRecipe from Driftless Organics Ingredients: ▼ 3 scallions, whites chopped &#038; greens separated &#038; sliced ▼ 2-3 cloves fresh garlic, minced ▼ 1” piece fresh ginger, minced ▼ 1 medium head bok choy, stems sliced, greens separated &#038; coarsely chopped ▼ 1 medium head broccoli, stems sliced, florets separated &#038; cut into bite size pieces ▼ 1 tbsp olive oil ▼ 1 tbsp each tamari &#038; rice wine (or rice vinegar or sake) ▼ 2 tsp sugar ▼ 1 tsp toasted sesame oil ▼ ½ tsp Chinese 5 spice seasoning (optional) ▼ 2 tbsp cilantro, chopped ▼ ¼ cup cashews Heat oil in large skillet or wok over medium/high heat. Add scallions whites, garlic, &#038; ginger &#038; stir until fragrant (1 minute). Add bok [&#8230;]]]></description>
		
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			<slash:comments>3</slash:comments>
		
		
		
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				<media:description type="plain"><![CDATA[Recipe : Bok Choy and Broccoli Stir Fry]]></media:description>
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		<title>CSA Recipe : Spicy Braised Beet &#038; Turnip Greens</title>
		<link>https://www.deucecitieshenhouse.com/2014/07/csa-recipe-spicy-braised-beet-turnip-greens.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/07/csa-recipe-spicy-braised-beet-turnip-greens.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Mon, 07 Jul 2014 17:33:58 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8486</guid>

					<description><![CDATA[Hey Guys! Hope you all had a super great weekend. We had a great time hanging with buddies and seeing a show at the zoo &#8211; that&#8217;s right &#8211; the zoo, we are getting old. This recipe is a really great one if you&#8217;re looking to use up your leftover turnip, beet or even radish greens. I had a lot of tops from the beets and turnips we received in this weeks CSA box. I didn&#8217;t want to just throw them out, but looking at all those greens and thinking about eating them all seemed daunting. Wilting the greens and breaking them down was a good and delicious way to get them in my stomach! If I made this again I&#8217;d probably go a bit lighter on the red chilis and oil, but that&#8217;s just me. It might be perfectly peeñty for you. Here it is: &#160; &#160; &#160; Spicy Braised Beet &#038; Turnip GreensRecipe from Driftless Organics Ingredients: ▼ 1 bunch beet greens, coarsely chopped ▼ 1 bunch turnip greens, coarsely chopped ▼ 4 scallions, diced ▼ 3 garlic scapes, diced ▼ 3 tbsp olive oil ▼ 1 tablespoon red chile flakes ▼ Salt to taste ▼ Pepper to taste In a large sauce pan, saute scallions, garlic scapes, a sprinkle of salt, and chile flakes in oil over medium heat. After a few minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid. Cook greens until tender, about 8 minutes leaving the lid off for the last 2 minutes. Serve immediately, using tongs to transfer greens onto plates. Drizzle with more olive oil if you&#8217;re into that sort of thing. Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[Braise Beet and Turnip Green Salad Recipe]]></media:description>
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		<title>CSA Recipe : Radish &#038; Turnip Salad</title>
		<link>https://www.deucecitieshenhouse.com/2014/06/csa-recipe-radish-turnip-salad.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/06/csa-recipe-radish-turnip-salad.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 24 Jun 2014 13:47:14 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8413</guid>

					<description><![CDATA[I&#8217;m so excited that it&#8217;s CSA season again! We just received our first box from the South West Wisconsin farm, Driftless Organics, last week. Our fridge is overflowing with greens &#8211; I could just sit and stare at it all day. I wouldn&#8217;t though, that would be crazy, but it is really refreshing to see so many raw veggies in our fridge again. Subscribing to a CSA (Community Supported Agriculture) has a lot of great benefits. It allows you to support local agriculture and farmers on a first hand basis, you get and opportunity to eat lots of healthy stuff, and it gives exposure to new varieties of veggies that you may have never cooked with or even tried before. The hard part of course is being dedicated to preparing and eating your CSA box, it does take a bit of dedication. Every season starts with greens so be prepared for a few salad recipes in the coming weeks, this one is a doozy. I could eat radishes all day long in the summer time, so I especially love this recipe. Salad turnips are almost as good as radishes with the a similar but smoother texture and milder flavor. The root vegetables are delicious with the oregano vinaigrette dressing. &#160; &#160; &#160; Radish &#038; Turnip Salad with Oregano VinaigretteRecipe from Driftless Organics For Salad: ▼ 1 head chopped butterhead lettuce ▼ 4 salad turnips, sliced ▼ 2 medium rashes, sliced ▼ 2 purple scallions, chopped ▼ 4 hard boiled eggs, sliced (optional) For Vinaigrette: ▼ 1 tbsp white wine vinegar ▼ 1 1/2 tsp dijon mustard ▼ 3 tsps fresh oregano finely chopped ▼ salt &#038; pepper to taste ▼ 1 green garlic bulb &#038; stalk, minced fine ▼ 4 tbsp olive oil Mix all ingredients (save the hardboiled eggs) in a large salad bowl. Whisk vinaigrette ingredients together and serve over salad. Lay the eggs over the top of the mixed, dressed salad. Share this... Facebook Pinterest Twitter]]></description>
		
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			<slash:comments>5</slash:comments>
		
		
		
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				<media:description type="plain"><![CDATA[CSA Recipe : Radish &#038; Turnip Salad]]></media:description>
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		<title>It&#8217;s Cocktail Time : The Rusty Iceberg</title>
		<link>https://www.deucecitieshenhouse.com/2014/02/its-cocktail-time-the-rusty-iceberg.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/02/its-cocktail-time-the-rusty-iceberg.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 28 Feb 2014 16:54:35 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[Cocktail]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=7812</guid>

					<description><![CDATA[Hey you guys! It&#8217;s Friday, and tomorrow is March, and even though it&#8217;s so cold outside (STILL) I&#8217;m going to rise above it all, I&#8217;m gonna enjoy my weekend! Can you tell my new vitamin D3 supplements are starting to kick it ;) Let&#8217;s start the weekend off with this most delicious cocktail. I&#8217;m not joking around here you guys, this for sure is my new fav. I&#8217;ve been on a tequila kick all winter &#8211; words I never though I&#8217;d utter after spending that one night in my 20&#8217;s puking my gutz out. Tequila is my jam, I have found that I love the smokey taste of tequila, and it goes nicely with the Averna &#8211; something I&#8217;ve had on my bar cart all winter. It seemed only natural to mix the two together. I&#8217;ve been trying to come up with cool new ways of ingesting rather than just sipping or shooting it, and this new cocktail recipe is right on the money. I added my two favorite other cocktail ingredients (citrus and ginger, duh) to the Averna and Tequila combo, and then magic happened my friends. In my humble opinion, this recipe is the holy grail of tequila recipes. Be careful, you&#8217;ll want to drink these fast, and then have another, and another, and another. Guess what I got in my stocking this Christmas, you guys? This super cool silicone ice mold made by Tovolo. I&#8217;ve been building up a stash of round ice balls. If you like making cocktails at home I would highly recommend getting yourself a set. &#160; &#160; &#160; The Rusty Iceberg Recipe (for 1 cocktail) ▼ 2oz Premium Tequila ▼ 1oz Averna Liqueur ▼ 1oz Fresh Lemon Juice ▼ 1/2 tsp Honey ▼ 2oz Ginger Beer Combine tequila, averna, honey and lemon juice in a shaker over ice. Shake for 30 seconds. Strain over ice and top of with ginger beer. Stir lightly and garnish with a fresh slice of genger Oh, and here I am, sharing this cocktail with you at 11am on a Friday morning. I feel like I don&#8217;t show my face enough around here, and I&#8217;m going to make an effort to include myself a little more often. I don&#8217;t want you guys thinking you&#8217;re just talking to a big old robot out in the vacuum of the internet. Happy almost weekend, you guys! Share this... Facebook Pinterest Twitter]]></description>
		
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			<slash:comments>3</slash:comments>
		
		
		
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				<media:description type="plain"><![CDATA[Tequila Cocktail &#8211; The Rusty Iceberg]]></media:description>
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		<title>It&#8217;s Cocktail Time : Peeñed-Up Tequila Mule</title>
		<link>https://www.deucecitieshenhouse.com/2014/02/its-cocktail-time-peened-up-tequila-mule.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 07 Feb 2014 13:00:17 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[Cocktail]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=7692</guid>

					<description><![CDATA[Happy Friday everyone! I don&#8217;t know about you but I am going to pretend it&#8217;s June this weekend and enjoy a few of these Spicy Tequila Mules. See what I did there, I combined all of my favorite things; Tequila, Moscow Mules and a bit of peeñed-upedness. My pal Crystal, brought over some delicious spicy tequila to share at our holiday party earlier this winter. We ended up with spicy tequila leftovers and I&#8217;ve been making these delicious mules with it ever since &#8211; I thought I&#8217;d share the recipe with you guys, cause it&#8217;s so good! &#160; &#160; &#160; Spicy Tequila Mule Spicy Tequila ▼ 1 bottle premium tequila ▼ 2 ancho chilis ▼ 1 fresh jalapeño, sliced ▼ 1 serrano pepper ▼ 1 tsp black pepper, whole Combine all the ingredients together and let sit for 12-24 hours depending on how spicy you like it. Strain of peppers and enjoy at your leisure. &#160; Peeñed-Up Tequila Mule ▼ 2 parts Spicy Tequila ▼ 2 parts ginger beer (I recommend Goslings) ▼ 1 half lime juiced ▼ A cup full of crushed ice Fill a 8oz copper cup to the brim with crushed ice. Crushed ice has more surface area and will chill your drink faster &#8211; the copper cup transmits the cold faster making it supper chilling and enhancing the flavor of the ginger beer and lime. Add some freshly squeezed lime juice, and the spicy tequila. Top off your refreshing cocktail with a hit of ginger beer. Garnish with a slice of lime. Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[Peeñed Up Tequla Mule]]></media:description>
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		<title>It&#8217;s Cocktail Time : The Friendly Warm-Up</title>
		<link>https://www.deucecitieshenhouse.com/2013/12/its-cocktail-time-the-friendly-warm-up.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 20 Dec 2013 15:20:17 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[Cocktail]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=7457</guid>

					<description><![CDATA[Hi Guys! We are hosting our annual (going on 9 years!) holiday party this weekend, better known as &#8220;Friend Feast&#8221;! It&#8217;s the kind of party where all the friends, old and new, come together and celebrate with a good old fashioned all night hang sesh. It&#8217;s like a big booze fueled potluck. All the friends are responsible for a cool snack and beverage, and then we just go nuts. Usually there is tons, and tons of beer at this party &#8211; it&#8217;s easy and portable, so it makes sense. This year, I wanted to contribute a friendly winter cocktail to switch it up a bit. Supplying an entire party with a cocktail can be a hard task when you are trying to make cocktails for 30 people, but I came up with a pretty alright solution. I thought ahead and decided I needed a recipe that was both seasonal and pre-makable (not a word but whatever). I needed something that could be served on ice and wasn&#8217;t carbonated. I give you, &#8220;The Friendly Winter Warm-up&#8221; A delicious combination of sweet and bitter, with herby notes and seasonally infused aromas. The perfect Friend Feast cocktail. I pre-made the cocktails already, days in advance &#8211; pretty forward thinking of me, guys! I made a big batch and portioned it out in small 8oz jelly jars, allowing enough room for ice. The jelly jars work perfect for party cocktails because I can pile them up in a basin full of ice, and don&#8217;t have to worry about them spilling or making a mess. Prior to the party I will garnish them all with an orange twists studded with cloves. They&#8217;ll be totally delish by feasting time! &#160; &#160; &#160; The Friendly Winter Warm-Up ▼ 2 parts rye whiskey ▼ 1 part amaro bitter liqueur, I used Averna ▼ 1 part amaro herbal liqueur, I used Amaro Nonino ▼ A dash of orange bitters ▼ 1 3&#8243; orange peel ▼ 4 cloves Combine first 4 ingredients and stir. &#160; Fill 8oz glasses half way full. Before serving twist an orange peel oer the drink to release essential oils, and rub peel over the jar rim. Insert cloves into peel, and add to the cocktail. Serve pre-made cocktails on a bed of ice, fill the glass with ice when serving. Enjoy! Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[The Friendly Winter Warm-Up]]></media:description>
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		<title>CSA Recipe : Poblano &#038; Gouda Stuffed Squash</title>
		<link>https://www.deucecitieshenhouse.com/2013/10/csa-recipe-poblano-gouda-stuffed-squash.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Thu, 03 Oct 2013 12:19:19 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=7079</guid>

					<description><![CDATA[It&#8217;s the end of CSA season, insert sad face here. I really, really enjoy getting our bi-weekly boxes chalked full of fresh veggies and it&#8217;s sad to end its regularity. I&#8217;m going to do my best to keep stocking the fridge with fruits and veggies throughout the winter. I think it&#8217;s been really good for our family to have lots of different veggies always available to us, and grocery store produce won&#8217;t be the same. So begins the winter&#8230; The fall CSA box is always full of tons of tomatoes, peppers and squash, so this meal is pretty fitting for the bounty. Seriously, all of the recipes I&#8217;ve shared with you guys (via driftless organics) have been totally delicious, I&#8217;m impressed. This was just another good one; salty and sweet, a little spicy and perfect for a chilly fall night. I prepared it with my favorite go to salad on the side; arugula, thinly sliced onion, almonds, goat cheese, salt, cracked pepper, lemon and a drizzle of olive oil. This one never gets old. &#160; &#160; &#160; Poblano &#038; Smoked Gouda Stuffed Delicata SquashRecipe from Driftless Organics ▼ 2 delicata squash ▼ 1 poblano pepper ▼ 2 cloves garlic, unpeeled ▼ olive oil for pan and drizzling ▼ 1 roma tomato ▼ salt and pepper to taste ▼ ½ c. grated smoked gouda cheese ▼ ¼ c. panko bread crumbs Preheat oven to 375º. Cut Delicata in half lengthwise and scoop out seeds. Place cut side down on an oiled baking sheet with unpeeled garlic cloves, whole polblano pepper and roast for 20-25 minutes, until squash is just tender. Cut Roma in quarters lengthwise, scoop out seeds with finger and drizzle with oil, salt and pepper and place on pan with squash about 10 minutes through baking time. Remove pan from oven. Carefully scoop most of squash flesh out of the delicatas into a mixing bowl. Squeeze roasted garlic into squash pulp. Carefully pull skin off poblano, remove seeds and stem, and coarsely chop. Add about half of the pepper to squash and taste before adding more (just in case it&#8217;s spicy). Season to taste with salt and pepper and spoon pulp back into squash shells. Top with bread crumbs and grated gouda and put back into oven for 10 minutes, until cheese is melted and panko is browned. Serves 2-4. Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[Poblano and Squash]]></media:description>
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		<title>CSA Recipe : Dijon Potato Salad</title>
		<link>https://www.deucecitieshenhouse.com/2013/08/csa-recipe-dijon-potato-salad.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 27 Aug 2013 13:51:25 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6756</guid>

					<description><![CDATA[I&#8217;m getting so sad that our CSA is getting close to an end. I&#8217;m going to try really hard to this winter to stock our fridge with lots of different veggies all year round. I love cooking with fresh ingredients and I feel really good about feeding my family healthy meals. Meal planning has become a habit and I am proud of that. Dijon Potato Salad was just one of a bunch of good recipes we&#8217;ve had from our CSA, Driftless Organics. Now, I live with a bunch of potato salad haters (really they are all mayo haters) but this potato salad is mayo free! They still won&#8217;t touch it because they are weird, and that just means more for me. I made a full sized batch and had potato salad lunch for days, it was the best. I didn&#8217;t even have to feel potato salad guilt because what I was stuffing my face with was mayo-free-but-still-delicious potato salad, it was a total win, win, win. &#160; &#160; &#160; Dijon Potato Salad with Green BeansRecipe from Driftless Organics ▼ 4 eggs ▼ ½ lb green beans (around 3 c.), snapped ▼ 2 lb potatoes (around 6 medium-large potatoes)s ▼ ½ c thinly sliced sweet onion or shallot ▼ 2 tbsp Dijon mustard ▼ 2 tsp honey ▼ 2 tsp sherry vinegar ▼ 1 tsp dried tarragon (or 1 Tbsp. fresh) ▼ Salt &#038; pepper to taste ▼ 3 Tbsp olive oil ▼ ⅓ c. fresh parsley, chopped Hard boil eggs &#038; let cool. Bring salted water to boil in a medium sauce pan. Add green beans &#038; blanch for about 2 minutes. Using a slotted spoon, remove them &#038; immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes &#038; boil until just tender, 15-20 minutes. Drain &#038; fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt &#038; pepper. Continue whisking while adding oil. Slice potatoes &#038; eggs. Gently toss green beans &#038; onions into dressing, then fold in potatoes &#038; eggs. Serve with parsley. Share this... Facebook Pinterest Twitter]]></description>
		
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		<title>CSA Recipe : Cucumber &#038; Sweet Onion Salad</title>
		<link>https://www.deucecitieshenhouse.com/2013/08/csa-recipe-cucumber-sweet-onion-salad.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Mon, 05 Aug 2013 13:00:59 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6666</guid>

					<description><![CDATA[Yet another great recipe from our CSA, Driftless Organics. I don&#8217;t know about you, but I am a major sucker for cucumbers. I can&#8217;t get enough of the things, and I&#8217;m going to be suffering from cucumber overload in just a few weeks. There are a ton growing on the vines in the garden and I&#8217;m sure this recipe is going to be referenced many times before the summer ends. Although I am a big cucumber fan, I&#8217;ve always been wary about yogurt. I try and stay away from the stuff, but in the spirit of being a good sport and following the self inflicted rules of this CSA project, I decided to give it a whirl. Guys! It was so good and savory, I was totally blown away, my brain is already trying to think of new ways to incorporate greek yogurt into other parts of my diet. Plus the health benefits are tyte, and the calories are low. I&#8217;m all in. &#160; &#160; &#160; Cucumber &#038; Sweet Onion Salad with Greek YogurtRecipe from Driftless Organics ▼ 1 cup Greek yogurt ▼ 1 tsp minced garlic ▼ 1/2 thinly sliced sweet onion ▼ 2 tbsp olive oil ▼ salt and pepper to taste ▼ 1 long cucumber, peeled in stripes, halved lengthwise and sliced crosswise 1/4&#8243; thick ▼ 3 tbsp chopped herb of choice (mint, sorrel, basil, oregano) In a bowl, mix yogurt, garlic, onion, oil, salt and pepper together until smooth. Chill until ready to serve. Place a paper towel in a shallow bowl, and add a layer of cucumbers, another paper towel, and the rest of the cucumbers. Let drain fora bout 10 minutes. Remove paper towels and mix cucumbers and chopped herbs into yogurt mix and serve. Serves 3-4 Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[Cucumber and Sweet Onion Salad]]></media:description>
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		<title>Ice Cream Layer Cake</title>
		<link>https://www.deucecitieshenhouse.com/2013/07/ice-cream-layer-cake.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 30 Jul 2013 21:05:31 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[Parties]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6617</guid>

					<description><![CDATA[For Gus&#8217; birthday this year I decided to try something other than your standard issue birthday cake. Being that Finn&#8217;s birthday is only 13 days before Gus&#8217;, I didn&#8217;t really want to spend my entire month of July making cake and ice cream (although I kind of did). A little back story for ya: My brother and I grew up with our birthdays only 3 days apart. There were a few rare occasions when my mom would try and combine our birthday&#8217;s together into one big celebraish. Although I totally understand why she did this I did not like it. Fast forward 29 years and here you have me with 2 kids who&#8217;s birthdays are back-to-back. Obviously, I never anticipated having kids with such close birthdays, but I knew that I had to do everything within my power to give them separate special experiences, especially because I always gave my mom such a hard time about it, and she always delivered on two separate birthdays. Even if it almost killed her. That being said, it was time to step up the cake game and give them both a unique cake-spierience, cause they are both unique and individual dudes. This year (just like all the others) Finn has made a request for his all time fav: chocolate cake with chocolate chips and chocolate frosting followed up with a side of homemade vanilla ice cream. Gus&#8217; cake needed to be different, for his sake, as well as the sake of our returning birthday guests. I was going over all the different cake options in my head, and then dawned on me; I should make a layered ice cream cake! Yes, so smart Scoops! The best part is that I get to save my sanity (just a little bit) because this cake is made in small sections throughout the course of a week, so there was no last-minute-pre-b-day-par-tay stress. Plus it&#8217;s frozen, so I could have even made it days in advance, which I didn&#8217;t do, but you could. The cake is simple: 3 layers of brownie 1 layer of homemade pistachio ice cream 1 layer homemade vanilla ice cream 1 layer of frozen ganache. Guess what? I totally used brownie mix instead of making homemade brownies. This is why out of the box brownies rule: they take 5 minutes to prepare (minus baking time), I don&#8217;t even need to get the mixer [&#8230;]]]></description>
		
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		<title>CSA Recipe : Roasted Beet, Fennel &#038; Pea Salad</title>
		<link>https://www.deucecitieshenhouse.com/2013/07/csa-recipe-roasted-beet-fennel-pea-salad.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 23 Jul 2013 15:17:39 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6550</guid>

					<description><![CDATA[So, you&#8217;re one of those people that hates beets, or you are like me an you tolerate them, but you don&#8217;t go out of your way to eat them. I personally kind of think beets taste like dirt, but for some reason I&#8217;m kind of into that, still I don&#8217;t love the things. I had low expectations for this recipe, but decided I had to try it because we had to eat our beets somehow! Guys! This recipe is the best! The beets with the fennel combo is a delicious thing. Roasting the beets and the fennel allows them to get all sweet and chewy, like veggie candy. They taste especially good with the lemon dressing and a touch of goat cheese. Fer real, this is so good. I even made this the next day too with my leftover veggies! I took it easy on the goat cheese (even though you see a huge hunk of it in the photo above) because I was watching my calories. I didn&#8217;t miss having a little less, the goat cheese gets all melty and absorbed into the dressing and you taste it in every bite. &#160; &#160; &#160; Roasted Beet, Fennel &#038; Pea Salad with Lemon and Goat CheeseRecipe from Driftless Organics ▼3-4 beetroots, cut into 1/8&#8243; half-moons ▼ 1 fennel bulb, bulb cored and thinly sliced, slice stems on the bias ▼ 2 cups peas, stems removed ▼ juice and zest of 1 lemon ▼ 1/2 cup olive oil ▼ salt and pepper to taste ▼ 1/4 cup scallion tops, thinly sliced ▼ 2 oz soft goat cheese, crumbled Preheat oven to 400º. Toss sliced beets in enough of the olive oil to coat and pour onto a rimmed baking sheet and sprinkle with salt and pepper. Roast for about 15-20 minutes, until the beets start to get limp. Stir in fennel bulbs/stems and a bit more olive oil and continue to roast for another 10-15 minutes, until beets and fennel are starting to brown a bit. Add peas, and roast another 5 minutes or so (you don&#8217;t want the veggies to get mushy). Remove from oven and let cool a bit. Meanwhile in a serving bowl, whisk together lemon juice and zest with the remaining oil. Add salt and pepper to taste. Stir in roasted vegetables and top with scallion tops and goat cheese. Server warm or room temperature. Serves 4. [&#8230;]]]></description>
		
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