Recipe Archive (most recent first)

Spaghetti SquashTostadas

 Adapted from Food Network Magazine Ingredients 3 tablespoons vegetable oil, plus more for frying 2 1/2 teaspoons chili powder 1 teaspoon chipotle chile powder Kosher salt and freshly ground pepper 1 pint cherry tomatoes, halved 1 large red onion, cut into 1/2-inch...

read more

Roasted Red Peppers

Adapted from The Complete Mediterranean Cookbook Ingredients Red Peppers Directions Cut the top and bottom off the peppers, remove core and stem and cut to lay flat. Remove remaining seeds and ribs. Place flat peppers top and bottom on foil lined baking sheet. Broil...

read more

Smoky Grilled Eggplant and Tomato

adapted from Beirut to Boston Ingredients 3 TBL extra virgin olive oil 1 TBL lemon juice 1/8 tsp crushed red pepper flakes 1 clove garlic minced Salt and pepper to taste 1 large whole eggplant 1 large red tomato Chopped parsley Directions Mix oil, lemon juice, garlic,...

read more

Tomatillo Salsa Verde

This recipe is easily multiplied, depending on the volume of tomatillos you have. I've adapted it from Roberto Santibañez's Rosa's New Mexican Table. 1 lb of tomatillos yields approximately 2 cups of salsa. When I make chicken enchiladas to serve 4-6 people, I...

read more

Pasta With Eggplant, Zucchini and Tomatoes

Sharer Carolyn Reardon offers this quick pasta sauce that takes advantage of our late summer bounty of zucchini, eggplant and tomatoes. Herbs and garlic too!  Note: When slicing the vegetables, cut rounds about 1/4-inch thick, and in halves or quarters as...

read more

Shaved Carrot Salad with Scallions and Sesame Seeds

adapted from Everyday Food Fresh Flavors Fast Ingredients 3/4 lb carrots peeled and shaved with vegetable peeler 4 scallions trimmed and thinly sliced 2 Tbl unseasoned rice vinegar 1 Tbl  vegetable oil 1 Tbl toasted sesame seeds 1/2 Tsp lime zest and 1 Tbl lime juice...

read more

Tomato and Zucchini Tart

adapted from The Tomato Cookbook iNGREDIENTS 1 Prepared Pie Crust 1 LB Tomatoes peeled and sliced 8 oz Zucchini sliced and blanched 2 large eggs 2/3 cup light cream 1 TBL chopped parsley 1 Tsp Chives snipped 1 Tsp Sage chopped salt and pepper Directions Preheat oven...

read more

Easy Potato Leek Soup

Sharer Diana Lee made this soup with our potatoes, scallions, garlic and leeks. Ingredients 6 cups water 2 T olive oil 4 leeks, chopped, white and green parts separated 5-6 scallions, chopped, white and green parts separated 5 potatoes, chopped 3 cloves garlic,...

read more

Easy Pickled Carrots

Adapted from Epicurious  Ingredients 1 pound carrots, peeled 1 1/4 cups water 1 cup cider vinegar 1/4 cup sugar 2 garlic cloves, lightly-crushed optional: 1 1/2 teaspoons fennel or dill seeds 1 1/2 tablespoons coarse sea or kosher salt 1 bay leaf Instructions 1. Cut...

read more

Insalata Caprese

adapted from Faith Willinger Serves 4 to 6 Ingredients 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick 1 pound fresh mozzarella, sliced 1/4 inch thick 1/4 cup packed fresh basil 3 to 4 tablespoons extra-virgin olive oil fine sea salt to taste...

read more

Baked Summer Squash

Submitted by Kate Salley Adapted from TheKitchn.com Serves 6 Ingredients 2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash) 1/4 cup olive oil 1/2 cup grated Parmesan cheese 1/3 cup bread crumbs 1/2 teaspoon flaked salt 1/4 teaspoon freshly...

read more

Hot and Spicy Marinated Cucumbers

adapted from Eat Clean Live Well Ingredients 2 medium cucumbers peeled 1 Tsp Sea Salt 1 Garlic Clove thinly sliced 1/2 tsp red pepper flakes 1/4 cup rice vinegar Tbl toasted sesame oil Tbl Hot pepper sesame oil Tsp Maple Syrup 2 Tbl chopped cilantro 2 Tbl chopped...

read more

Beetroot, Red Onion and Feta salad

adapted from Zest (Top Irish Restaurants) Ingredients 7 ozs of red wine vinegar 3/4c sugar 2 red onions 4 beets 1/4 cup walnuts (lightly toasted) 4 oz feta walnut oil red chard salad greens sea salt Instructions Preheat oven 350 degrees Bring red wine vinegar and...

read more

String Bean and Potato Salad

adapted from Lidia Bastianich Ingredients 2 MEDIUM-TO-LARGE IDAHO POTATOES 1 POUND FRESH STRING BEANS, TRIMMED 3 TABLESPOONS OLIVE OIL 3 TABLESPOONS WHITE WINE VINEGAR ¼ TEASPOON SALT FRESHLY GROUND PEPPER TO TASTE 1 SMALL RED ONION, THINLY SLICED Directions  Boil the...

read more

Arugula Pesto Farfalle with Chicken

Adapted from The Chew, Clinton Kelly Ingredients ARUGULA PESTO : 1/4 cup walnuts 3 cloves garlic (peeled) 1 container baby arugula (5 ounces) 1/2 cup Parmigiano-Reggiano (finely grated) 3/4 cup olive oil Kosher salt (to taste) PASTA : 1 pound farfalle 2 tablespoons...

read more

Chicken Lettuce Wraps and Moo Shu Vegetables

These two recipes (serve with rice if you like) make a meal. Adapted from The Clean Food Club blog, by sharer Alice Kathryn Richardson. Makes four servings 4 large eggs, lightly beaten 2 chicken breasts 1 head of lettuce 1 bunch garlic scapes, sliced thin 1 bunch of...

read more

Oriental Chicken Salad with Almonds

Adapted from From Ellie's Kitchen to Yours by Ellie Deaner   3 cups cooked shredded chicken 1 cup scallions sliced 1/2 lb pea pods, blanched 1 cup slivered almonds toasted 1/2 red pepper cubed Dressing 1/4 cup teriyaki sauce 3 T fresh lemon juice 1/4 cup peanut...

read more

Buddha Bowl with Tahini-Tamari Dressing

Sharer Diana Lee makes this delicious Buddha Bowl. The proportions of each ingredient can be determined by your taste. You can prepare any of the ingredients in advance and assemble when you're ready to eat.   Ingredients Cooked quinoa (follow package directions)...

read more

Quick Carrot Top Pesto

adapted from Clean Eating Ingredients 1 1/2 cups roughly chopped 
carrot-top leaves 1 large garlic clove, chopped 1/3 cup extra-virgin olive oil 1/8 tsp kosher salt 1 tbsp fresh lemon juice 3 tbsp toasted walnuts or pine nuts 1/3 cup freshly grated...

read more

Kohlrabi Frittata and Kale Kohlrabi Salad

Adapted from a recipe by sharer Alice Kathryn Richardson, creator of The Clean Food Club website. Serves 6 Ingredients: 6 eggs  2 kohlrabi bulbs and leaves, bulbs cut into small dice and leaves torn into small pieces 6 cups kale, roughly chopped 1 cup garlic...

read more

Spinach Strawberry Salad

adapted from All Recipes Ingredients 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 10 ounces fresh spinach -...

read more

Refrigerator Pickled Garlic Scapes

adapted from Foodie with Family Ingredients To Make about 2 Pints of Pickled Garlic Scapes: 2 bunches garlic scapes washed and trimmed of any withered or brown areas 1 ½ cups apple cider vinegar 1 ½ cups water...

read more

Spicy Thai Shrimp and Bok Choy Stir-Fry

Adapted from Fresh From the Farm by Susie Middleton Ingredients 2 TBL fish sauce 2 TBL fresh lime juice 1 TBL brown sugar 1/4 Tsp Chili Garlic Paste 1 Tsp cornstarch 1 Tbl plus 1 Tsp minced fresh ginger 1 Tbl plus 1 Tsp minced fresh garlic ( you could substitute...

read more

Sichuan-Style Stir-Fried Greens

Adapted from Recipes from the Root Cellar by Andrea Chesman Ingredients 2 Tbl peanut or sunflower oil 4 small dried chillies or 1/2 tsp. crushed red pepper flakes 2 tsp. Sichuan peppercorns 2 garlic cloves minced 1 1/2 lb. Bok Choy or other Chinese greens trimmed and...

read more

Popcorn

Making popcorn with the corncob in your share is as easy as making microwave popcorn. We distribute corncobs in October. Store them in a paper bag until December, at which point they will be sufficiently cured. To pop a corncob: Place one corncob in a paper bag (the...

read more

Quinoa and Cabbage Salad

adapted from Eat Clean Live Well Ingredients 1 cup tricolor quinoa 2 cups water 1/4 teaspoon sea salt, plus more for cooking quinoa 4 cups thinly sliced green cabbage 1 carrot, sliced into thin rounds 5 radishes, thinly sliced 3 scallions, chopped 2 tablespoons...

read more

Kohlrabi and Cabbage Salad with Maple Lemon Dressing

adapted from The Modern Menu Ingredients 4 medium bulbs kohlrabi 3 cups shredded green cabbage 1/4 cup dried cherries 1/4 cup sunflower seeds 1/4 cup coarsely chopped fresh dill 1/4 cup extra virgin olive oil 3 tablespoons pure maple syrup Zest of 1 lemon Juice of 2...

read more

Kale, Red Cabbage and Apple Slaw

This slaw using many of our fall vegetables (and apples from the fruit share) makes a great side dish or salad. Adapted from Moosewood Restaurant Cooking for Health. Ingredients Dressing 3 tablespoons olive oil 2 tablespoons cider vinegar 1/2 tsp salt a few grinds...

read more

Stuffed Bell Peppers with Couscous, Tomato and Feta

Sharer Alice Richardson created this recipe to serve with pan-roasted haddock (get the haddock portion of the recipe on her blog, The Clean Food Club). Serves 4 Ingredients 3 large bell peppers 1 medium Onion 1 cup cherry tomatoes (or larger tomatoes cut into wedges)...

read more

Grated Carrot Salad

Adapted from Molly Katzen Heart of the Plate Ingredients 1 1/2 pounds sweet carrots coarsely grated 2-3 Tbl. olive oil 1-2 tbl fresh lemon juice 1/4 tsp salt Directions Combine everything in a bowl and toss to blend Serve right away and cover tightly and chill. Serve...

read more

Smoky Mashed Caramelized Eggplant and Onions

Adapted from Molly Katzen The Heart of the Plate Ingredients 2 Tbl. Olive Oil 21/2 to 3 cups minced onions 1 Tsp. minced garlic 3/4 Tsp. salt 2 large globe eggplants 1 Tsp fresh lemon juice black pepper Directions Preheat oven to 400F and line a baking sheet with...

read more

Smoked Eggplant and Tomato Pitas

Adapted from Vegetarian Times July/Aug 2015 Ingredients 5 Japanese eggplants peeled quartered lengthwise and cut into 1" dice 1 Tbl. salt 1/4 cup olive oil 3 large tomatoes cut into wedges 1 cup Italian parsley 1/2 cup basil or cilantro 2 Tbl. sherry vinegar 1 shallot...

read more

Crispy Potatoes with Lemon and Parsley

adapted from It's all Easy by Gwyneth Paltrow Ingredients 2 pounds new potatoes or fingerling lots of sea salt 1/4 cup olive oil zest or 1 lemon finely grated 1 large clove of garlic finely minced 1/4 cup chopped fresh parsley Directions Put potatoes in cold water to...

read more

Miso Turnips

adapted from It's all Easy by Gwyneth Paltrow Ingredients 1 pd small white turnips cut into 1" pieces Olive Oil Salt 1 Tbl butter unsalted 1 Tbl white miso paste 1 Tbl maple syrup Directions Preheat oven to 425 Toss Turnip with olive oil and salt on a rimmed baking...

read more

Japanese-Inspired Potato Salad

All season I've been cooking through the vegetable recipes in Japanese Farm Food by Nancy Singleton Hachisu. The book includes a Japanese-style potato salad with Japanese mayonnaise. Some people in my family don't like mayo, so I adapted the recipe to substitute a...

read more

Pasta with Tomatoes, Basil and Chard

Adapted from Eat Clean Live Well Ingredients 1 pd penne pasta 3 garlic cloves peeled 2 cups quartered plum tomatoes 1 cup fresh basil leaves 3 Tbl capers 3 Tbl olive oil 1 small red onion chopped 2 bunches of Swiss chard chopped (with stems) into bite size pieces...

read more

Apple and Carrot Salad

Adapted from P. Allen Smith's Seasonal recipes Ingredients 1/4 cup plain yogurt 1/4 cup mayonnaise 1 TBL lemon juice 1 Tsp honey 1 Tsp salt 1 Tsp pepper 3 large carrots 2 medium apples 1 Tsp poppy seeds Directions Combine yogurt, mayonnaise, lemon juice, salt, pepper...

read more

Shrimp and Tomato Tacos

Make this quick dinner with multiple colors of tomatoes and a red onion. Serves 3-4 depending how hungry people are. Adapted from Tacopedia by Déborah Holz and Juan Carlos Mena Ingredients 3 tablespoons vegetable oil 1 medium onion, finely chopped 2-4 chile peppers...

read more

Eggplant and Feta Salad

Adapted from P. Allen Smith's seasonal recipes from the Garden Ingredients 1/2 cup olive oil 1/4 cup fresh lemon juice 1/4 Tsp salt 1/2 Tsp black pepper 3 Pds eggplant peeled and cut into 1 inch slices 3 ozs of feta (about 2/3 cups) 2 garlic cloves minced 2 Tbl capers...

read more

Fried Tomatillos with Cilantro Chive Aioli

Adapted from Eat Clean Live Well by Terry Walters Ingredients 6 large tomatillos 1/4 cup rice milk (substitute regular milk) 1 1/2 cups corn flour (fine cornmeal) 1 Tsp minced fresh oregano 1 Tsp minced fresh thyme 1/4 Tsp sea salt fresh pepper grapeseed oil for...

read more

Pasta with Fresh Tomato Sauce

Adapted from The Uncommon Gourmet's All Occasion Cookbook by Ellen Helman Ingredients 1 pd ziti 3 cups quartered cheery tomatoes 6 oz feta crumbled 1 cup black olives 1/2 cup scallions thinly sliced 1 tbl dried mint or 3 Tbl fresh salt and pepper to taste 2 Tbl lemon...

read more

Watermelon, Orange and Feta Salad

An easy watermelon salad that also uses herbs from the culinary garden. It’s one of several recipes provided by Abby Reich from ChopChop magazine during her cooking demonstration on June 23, 2016. Ingredients 3 cups cubed seedless watermelon 1   large orange, peeled,...

read more

Watermelon Agua Fresca

Here’s another simple recipe you can make with kids, using watermelon. It’s one of several recipes provided by Abby Reich from ChopChop magazine during her cooking demonstration on June 23, 2016. INGREDIENTS 2 1⁄4 pounds cold, seedless watermelon 1 cup very cold water...

read more

Orecchiette with Sausage and Kale

adapted from kitchn.com Ingredients 1 pound orecchiette 3/4 pound sausage meat Olive oil About 4 cups kale, mustard greens, or another hearty green, torn into bite-sized shreds 1/2 cup chicken broth 1/2 cup toasted pine-nuts 1 cup shredded Parmesan or Pecorino...

read more

Israeli Couscous with Sautéed Cherry Tomatoes and Basil

Adapted fromNew York TImes, Martha Rose Shulman INGREDIENTS 1 ⅓ cups Israeli couscous 2 quarts water Salt to taste 2 tablespoons extra- virgin olive oil 2 garlic cloves, minced or puréed 1 pound (about 3 cups) cherry tomatoes, the sweetest you can find, cut in half ¼...

read more

Chicken Lettuce Wraps

Adapted from thekitchen.com Ingredients 3 to 5 tablespoons hoisin sauce (gluten-free, if needed) 2 tablespoons soy sauce (or 1 tablespoon tamari, if gluten-free) 2 tablespoons rice wine vinegar 1 teaspoon sesame oil 1 teaspoon cornstarch, optional 1 pound ground...

read more

Sesame Cucumber Noodles

Adapted from Healthy Spirlizer Cookbook Ingredients 4 cucumbers ends cut flat spiralized into noodles 2 Tbl sesame seeds 1 Tbl soy sauce 3 Tbl rice vinegar 1 Tsp sesame oil 1/4 cup olive oil 1 garlic clove minced 1/2 Tsp grated ginger 1/4 Tsp sea salt 2 scallions...

read more

Blueberry Cream Tart

adapted from The Semisweet Sisters Ingredients 1 box Pepperidge farm puff pastry (2 sheets) 1 oz cream cheese (at room temp.) 1 cup powdered sugar 1 eggs 1 tsp vanilla 3 cups blueberries 2 tbsps powdered sugar (to sprinkle on top) Egg Wash 1 egg 1 tbsp water...

read more

Mediterranean Chard

Adapted from the Whole Life Nutrition Cookbook Ingredients 1 Tbl EVO olive oil 1/2 cup raw pine nuts 4 cloves of garlic 2 bunches of chard, rinsed and chopped fresh squeezed juice of one lemon 1/4 to 1/2 cup of Kalamata olives pitted and chopped 1/4 tsp salt...

read more

Green Herb Shrimp with Summer Squash Couscous

adapted from The Sprouted Kitchen Ingredients Herb Sauce: ¼ cup extra-virgin olive oil ½ teaspoon sea salt 4 green onions, white and light green parts, chopped 2 tablespoons coarsely chopped fresh mint leaves ½ cup coarsely chopped fresh basil ½ cup fresh flat-leaf...

read more

Harvest Bowl Recipe

adapted from Sweetgreen salad bar in DC NGREDIENTS: 2 cups Cooked Wild Rice (warm) 4 cups Kale Leaves 2 Chicken Breasts, Roasted, Diced ¼ cup local goat cheese 1 cup Roasted Sweet Potatoes (cut into bite sized pieces) Handful of toasted almonds 1 Apple, diced...

read more

Black Bean Tacos With Greens

The people who live in my house do not love greens unconditionally the way I do. But we agree on tacos (and taco toppings). The beans and spices tame the assertive flavor of the greens. Wrap the filling and toppings inside flour tortillas with cooked rice to make...

read more

Greek Salad Kabobs

Here's simple recipe you can make with kids, using cucumbers and cherry tomatoes. It's one of several recipes provided by Abby Reich from ChopChop magazine during her cooking demonstration on June 23, 2016. Ingredients 1 tablespoon fresh lemon juice 1⁄2 teaspoon...

read more

Baby Spinach Frittata with Sweet Potato Hash Crust

Adapted from The Sprouted Kitchen by Sara Forte Ingredients 8 eggs 1/2 cup whole milk Sea Salt and fresh ground Pepper 2 small sweet potatoes 1 Tbl Olive Oil 1 Tsp ground Cumin 1 Tbl fresh Thyme 2 green onion white and green thinly sliced 2 cups baby spinach 1/3 cup...

read more

Spicy Thai Shrimp and Bok Choy Stir-Fry

Adapted from Fresh From the Farm by Susie Middleton Ingredients 2 TBL fish sauce 2 TBL fresh lime juice 1 TBL brown sugar 1/4 Tsp Chili Garlic Paste 1 Tsp cornstarch 1 Tbl plus 1 Tsp minced fresh ginger 1 Tbl plus 1 Tsp minced fresh garlic ( you could substitute...

read more

Braised Radishes

We got this recipe a few years ago from Leslea Linebarger, a work-for-share at Stearns. Leslea hated radishes, but her whole family loved this preparation, Donna Savastio wrote in the original post. 1-2 bunches radishes, greens and tails removed, diced 1 lg. shallot...

read more

Sichuan-Style Stir-Fried Greens

Adapted from Recipes from the Root Cellar by Andrea Chesman Ingredients 2 Tbl peanut or sunflower oil 4 small dried chillies or 1/2 tsp. crushed red pepper flakes 2 tsp. Sichuan peppercorns 2 garlic cloves minced 1 1/2 lb. Bok Choy or other Chinese greens trimmed and...

read more

Garlic Scape and White Bean Dip

"You could serve this with toasted bread rounds, tortilla chips or crackers, as well as with a vegetable crudité platter," wrote Donna Savastio when she posted this recipe a few years ago. "A food processor makes this recipe a snap, but I don’t see why you couldn’t...

read more

Shredded Beet, and Carrot Salad

adapted from Food Everyday (Great Food Fast) Serves 6 Ingredients 1/4 cup fresh lemon juice 1 Tbl extra virgin olive oil 1 Tbl Honey 3/4 tsp ground cumin 1/2 tsp ground coriander 1/4 ground cinnamon 1/8-1/4 tsp cayenne course salt 1 pd raw beets peeled 2 carrots...

read more

Beef Stew with Root Vegetables

adapted from Ree Drummond Ingredients 3 tablespoons olive oil 1 tablespoon butter 2 pounds beef stew meat 3 cloves garlic, minced 1 medium onion, diced 1 can or bottle beer 4 cups beef broth, more as needed 1 tablespoon Worcestershire sauce 2 to 3 tablespoons tomato...

read more

Leeks Slow Cooked in Olive Oil

adapted from Istanbul by Rebecca Seal Ingredients 5 Leeks 1/2 cup olive oil 1/4 tsp salt lemon juice to serve Directions Preheat oven to 320 degrees. Remove the tough other leaves from the leek and the base and green tops. Slice each leek into 1" pieces. Rinse off any...

read more

Carrot and Ginger Soup

Adapted from Wilson Farm Ingredients 5 lb carrots peeled and chopped 2 shallots peeled 2 garlic cloves chopped 1/2 gal. vegetable stock 2 tsp ginger chopped 1/8 up brown sugar 1/2 tsp coriander 1/2 tsp cardamon 1/8 cup olive oil 1 cup light cream Salt and Pepper...

read more

Kale and Sweet Potato Minestrone (30 minutes)

adapted from Prevention Magazine Feb 2015 Ingredients 1 chopped onion 2 minced garlic clovers 1 Tbl olive oil 3 cups chopped kale 2 diced sweet potatoes 1 qt broth 2 cups cooked pasta shells Crushed red pepper and parmesan cheese for topping Instructions Sauté 1...

read more

Beets With Goat Cheese, And Pistachios

adapted form Bon Appetit January 2015 Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook. Ingredients SERVINGS: 4 Ingredients 2 tablespoons chopped raw pistachios ¼ cup plus 1 Tbsp. white wine vinegar ¾ teaspoon hot smoked Spanish...

read more

Tandoori Carrots With Vadouvan Spice And Yogurt

adapted from Bon Appetet January 2015 What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a curry like mix. SERVINGS: 4 Ingredients 2 tablespoons vadouvan 2 garlic...

read more

Bildner’s Famous Potato Salad

adapted from J.Bilner & sons cookbook There is no Mayonnaise in this recipe making it a favorite for picnics. Ingredients 1 1/2 pds new potatoes (red if possible) 1 shallot 2 Tbl Dijon mustard 1 Tbl course mustard 1/4 cup version olive oil 2 Tbl red wine vinegar 2...

read more

Recipes by Name