Local Food Recipes

Fair Shares distributes a wide variety of food—both staples for your family dinner, and other produce that you might never have tried before. Check out some of our recipes to see how you could use that food. Or ask us during pickup, because we love to talk food!

Pan Roasted Skin On Chicken
This is simple and delicious! The best part about getting chicken breasts from Fair Shares is that they come boneless but skin on. The skin serves as a natural little blanket that keeps all the moisture in.
Blender Chili
I had mushrooms in the fridge and forgot about them. They got a bit slimy so I chopped them in my food processor and folded them into the best chili I’ve made in a while! I got the idea from making blender burgers.
Root Vegetable Miso Soup
This year I’m focusing on my microbiome. The microbiome is our gut bacteria. We all have many strains of ‘good’ bacteria that keep our cells functioning optimally and our hormones in check. It’s kind of a domino game inside our bodies.
Winner Winner Chicken Dinner
This chicken dish is so good and easy. I’m making it for Christmas dinner. You can add grated Parmesan to the panko if you want. Or sesame seeds, or some finely chopped pecans. It goes together very quickly and the chicken stays moist without brining or pounding.
Peanut Butter & Jelly Oats
Mushroom Brown Rice Soup
It’s soup season! Today I made a mushroom and brown rice soup with a few items I had handy. The best thing about soup is that almost anything goes.
Roasted Beet Salad with Kale and Goat Cheese
I think this will be a Halloween tradition. Peeling beets is messy and you kinda look like you just killed someone.
Southwest Tortellini Salad
I had zucchini and peppers piling up so this was the perfect way to roll them into a dish.
Turnip Leek Soup
It’s soup season! I had turnips sitting in the fridge and got more last week so I decided to make soup.
Nicoise Salad
I love this salad because you can switch out the protein and some of the veg and still have a great meal.
Hen of the Woods Mushrooms with Mascarpone
Quick Candied Pecans
Cantaloupe and Fig Salad
Tomato Pie Pot
Loaded Summer Squash
I love potato skins, so I had to try this! It really works with zucchini and summer squash.
Charred Sesame Green Beans
I made these in the airfryer. Some days you just don’t want to turn on the oven. This can easily be made on a rimmed baking sheet in the oven if you don’t have an airfryer.
Pai Huang Gua (Smashed Cucumber Salad)
This traditional Sichuan dish is so flavorful and perfect for summer as a side with BBQ or dumplings.
Freeze Your Peppers
Did you know that peppers freeze well? I freeze extra peppers all summer to use in stews, chili, and jambalaya.
Springroll Salad
Here’s another great idea for zucchini- make zoodles and mix with rice noodles, veg, and fresh herbs in this perfect summertime dish.
Summer Berry Pie
I made the weirdest lasagne the other day. It was good, but unlike any lasagna I've ever eaten. Of course, there was no recipe, only ingredients begging to be part of this wacky dish. 
Zucchini Fries & Refrigerator Pickles
Member Beth Sorrell's Week 16 Recipe The perfect accompaniment to a burger.
Pan Roasted Broccoli with Garlic Scape Lemon Browned Butter.
Member Beth Sorrell's Other Week 15 Recipe 🙂
Cacio e Pepe Frittata
Beth Sorrell's Wk 15 recipe. I was dreaming about the pasta dish I had at Pastaria and decided to make it into a frittata. I had mushrooms and spinach this week but you could add any veg to this.
Garlic Scape Baked Falafels
Beth Sorrell's Wk 14 recipe. These little nuggets are so good! Toss them in a salad, smash them in a wrap with some Cham pita bread.
Caramelized Onion Vinaigrette
Member Beth Sorrell's Wk 11 recipe. Enjoy!
Crustless Quiche
Member Joanne McAndrews shares a crustless quiche recipe that is adaptable seasonally, so it's perfect for any time of the year!
Pan Seared Crispy Chicken with Easy Creamed Kale
Member Beth Sorrell's Week 10 Recipe would be appropriate with any of the cooking greens available this week. Enjoy!
Roasted Radishes with Yogurt-Tahini Sauce
Member Beth Sorrell's Week 9 Recipe is perfect for this time of year.
Spring Green Goddess Dip
Member Beth Sorrell's Week 8 Recipe is perfect for this time of year.
Asian Stir Fry
Member Beth Sorrell's Week 7 Recipe
Roasted Asparagus
Member Beth Sorrell's Week 6 Recipe. Asparagus is here! Asparagus is here! There are several ways to cook asparagus. You can even eat it raw, but my fave is roasting. Here’s a fast and easy technique I use to make the perfect side dish.
Chicken, Mushroom and Swiss Chard Bowl with Wheat Berries
Member Beth Sorrell's Week 5 Recipe.
Kale Salad w/Wheat Berries
I cooked the wheat berries 2 different ways for this salad. Each time I used 1 cup of wheat berries from Fair Shares and 3 cups water. One batch I cooked in my Instant Pot on manual mode for 35 minutes. Quick release and drain. The other one I toasted the wheat berries on a rimmed cookie sheet in a 375 degree oven for 10 minutes and then cooked in a pot on the stove in 3 cups water. The stovetop method took 40 minute…
Yogurt Coffee Cake
Beth Sorrell's Weekly Recipe Once I heard that a simple yogurt cake is the first recipe French kids learn how to bake, I had to try it. Of course I wanted to make it a bit interesting so I converted the recipe into a coffee cake.
Lions Mane Mushrooms
We've heard from a number of members that they don't know how to use these mushrooms, so here is a suggestion that I've tried and enjoyed, and also a link to aubreyskitchen.com, where you'll find a recipe for Vegan (or Vegetarian) Crab Cakes that looks and sounds like a special treat.
Homemade Granola
Member Beth Sorrell's Weekly Recipe 🎶 Oops I did it again 🎶 I overcooked my spaghetti squash and it didn’t ‘spaghetti’. I used it like other winter squash in an enchilada casserole with buttonwood farms chicken I cooked in my crockpot, del Carmen black beans, and prepared enchilada verde sauce.
Chicken Spaghetti Squash Taco Pie
Member Beth Sorrell's Weekly Recipe 🎶 Oops I did it again 🎶 I overcooked my spaghetti squash and it didn’t ‘spaghetti’. I used it like other winter squash in an enchilada casserole with buttonwood farms chicken I cooked in my crockpot, del Carmen black beans, and prepared enchilada verde sauce.
Chicken Chorizo Butternut Squash Mexican Pizza
Member Beth Sorrell's Weekly Recipe Some days I like to mix it up. I usually make an enchilada casserole with this incredibly easy and delicious homemade sauce but decided a pizza was a fun twist.
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