Recipe Archive (most recent first)

Sauerkraut

The perfect topping for a grilled Bratwurst or a classic Reuben sandwich. Inspired by Martha Stewart Makes 6 cups Ingredients 1 head of cabbage 1 T coarse salt ½ c distilled white vinegar Instructions Discard any torn or damaged outer leaves of the cabbage, and cut...

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Carrot-Halwa Blondie Bars

A different way to use carrots in an Indian-fusion baked good. These bars can be frozen for up to a month. Inspired by Food 52 Makes 25 bars Ingredients 2 c all-purpose flour 3 tsp baking powder 2 c shredded carrots ½ c whole milk 5 T sugar ½ c raisins 14-ounce can...

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Crispy Baked Tomatoes

Or in Italian, "Pomodori Croccanti al Forno". Serve warm or at room temperature as a delicious side dish. Inspired by Lidia’s Italy Makes 6 servings Ingredients 6 plum tomatoes 2 T olive oil 1 ½ tsp salt 1 c panko bread crumbs ½ c grated parmesan cheese ½ c finely...

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Beets with Pecorino, Pecans, and Shishito Peppers

Enjoy this fresh salad for lunch or dinner. Inspired by bon appétit Makes 4 servings Ingredients 6 lbs beets, scrubbed clean and skin peeled 4 T olive oil Kosher salt 4 sprigs thyme ¼ c red wine vinegar 8 shishito peppers 1/3 c pecans 1 small onion, sliced thinly Hot...

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Baked Zucchini and Tomato Tian

A delicious way to enjoy summer tomatoes and zucchini in one dish. This tian can be served as a vegetarian entree or pairs nicely with grilled poultry or fish. Inspired by Kate McMillan, One Pot of the Day Makes 4-6 servings Ingredients: 2 T olive oil 1 onion, sliced...

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Soup with 44 Cloves of Garlic

If you don’t have a proper place to store all that fresh garlic, here is a recipe that will use a good portion of it. Serve this soup with a crusty bread for dipping. Makes 4 servings Inspired by Smitten Kitchen Ingredients: 26 garlic cloves (unpeeled) 18 garlic...

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Onion Pie

This can be made for an easy lunch or side dish for a main meal. Makes 8 servings Ingredients: 1 c saltine crackers ½ c melted butter 2 c onions, sliced thin 2tsp olive oil ¾ c milk 2 eggs 1 tsp salt ¾ c shredded, sharp cheddar cheese Instructions: Preheat the oven to...

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Herbed Summer Squash and Potato Torte

This is a great recipe to make over a weekend and then reheat for lunches all week. Inspired by Smitten Kitchen Makes 8 servings Ingredients: 1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 T all-purpose flour 1 small bunch of chopped fresh thyme...

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Carrot Top Chimichurri

Instead of tossing the greens from your carrots, make this peppery topping instead, suggests sharer Heather Savelle. Spoon it over grilled carrots, cheese ravioli, or pasta, spread it on bread, or serve as a dip for fresh veggies for dipping.  Ingredients 1...

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Summer Vegetable Ceviche

A great way to use up some of the veggies that give us plenty during the summer months. Serve with crusty bread. Inspired by Brigit Binns, Cooking in Season Makes 6 servings Ingredients: ½ c lime juice ¼ c orange juice ¼ tsp salt Dash of tobacco sauce (omit if you...

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Sparkling Basil, Lemon, and Mint Mocktail

Make these fun drinks to use some of your share in a different way and stay hydrated during the hot summer. Great to serve at barbeques or on any old afternoon. Inspired by walkingonsunshine.com Ingredients: 2 T honey 1 cup water Juice from 3 lemons 1 sprig mint, torn...

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Cucumber Sandwich

I almost hesitate to call this a recipe, but it is so delicious, simple, and a great use for all those cucumbers. Makes 1 sandwich Ingredients: 2 slices of bread (country white works well, but you can use whatever you like) 1 T mayonnaise 1 small cucumber, peeled and...

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Chickpea and Carrot Sauté

This yummy sauté makes a great side dish with any piece of grilled meat, poultry or seafood. Adapted from Real Simple Makes 4 servings Ingredients: 1 T olive oil 4 medium carrots, sliced ¼” thick 2 cloves garlic, peeled and chopped 1 15.5 oz can of chickpeas, rinsed...

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Steamed Mussels with Fennel

Nothing says summer like steamed shellfish. This recipe calls for mussels but tastes just as great with clams. Before cooking the mussels (or clams), place them in a bowl of cold water to clean them. Make sure all the mussels are shut when you start the recipe. If any...

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Scallion Turkey Burgers

These burgers are great grilled, but can also be made using a griddle on the stove top. Makes 4 burgers Ingredients: 1 lb ground turkey 1 bunch scallions, white parts thinly sliced 1 T soy sauce 1 tsp grated, fresh ginger Salt and pepper to taste Instructions: Oil...

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Stir Fried Garlic Chives

Check out the herb garden to make this great recipe. Makes 4 servings Inspired by Epicurious.com Ingredients: 1 T peanut oil or another neutral vegetable oil 4 cups chopped green garlic chives 1 tsp dried hot red pepper flakes 3 T soy sauce Instructions: Heat the wok...

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Spinach and Ricotta Stuffed Shells

Although the total time required to complete this recipe is estimated at 45 minutes, baked shells re-heat well. Make these when time allows, and then serve them for a week night dinner along with a side salad of arugula or any other salad green. Also, substitute Swiss...

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Radish Butter

Enjoy radish butter on toast or crackers. This recipe, which is one of my favorites, was inspired by a fellow-sharer, whose name I don't know. She gave me the idea while we sorted through cured squash for the winter share pick-up during our work-for-share hours. Thank...

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Mushroom Salad with Parsley, Lemon, and Parmesan

We haven't started growing mushrooms. But this salad features one of our popular herbs. Although a salad that contains mostly raw mushrooms may seem odd, this one is delicious: give it a try! Light and bright, it's quick to toss together on a busy week night or lazy...

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Arugula and Bacon Frittata

Peppery arugula gives this frittata a fresh taste. You can substitute other greens, such as spinach or Swiss chard, if you like. Enjoy it for breakfast or dinner with a side of roasted potatoes to make a more complete meal. Get children involved with cooking by...

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Pasta Shells with Escarole, Sausage, and Cheese

This recipe calls for escarole, but you could substitute Swiss chard or spinach for an equally delicious dish. Inspired by Bon Appetit, March 2003 Makes 4 servings Ingredients: 1 large head of escarole (or Swiss chard or 2 bunches of spinach), cut into 1” ribbons 16...

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Kerry’s Beet Burgers

When Assistant Farm Manager Kerry Beyrer cooks, she wings it. Quantities aren't important in this recipe, which is one of her favorites. Ingredients Grated beets Grated carrots Diced onion Diced garlic Eggs Rolled oats Basil, parsley, or whatever herbs are ready for...

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Crispy Daikon Cakes

Whenever you’re not sure what to do with a starchy vegetable, you can be sure that grating it, mixing it with eggs and some flavor boosters like onion or garlic (or both!), and frying in oil is always sure to please. This recipe is adapted from Allrecipes....

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Potatoes and Lentils with Garam Masala

Lentils, potatoes, onions and bell peppers sautéed with garam masala and cumin, finished with fresh cilantro and (optional) slivered almonds. A nice vegetarian main dish that can also be served as a side alongside other Indian-inspired entrees as a side. Serves:...

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Maple-Roasted Butternut Squash Bisque

From the California Café, this luscious, decadent, delicious soup makes a great addition to your holiday table as an appetizer or on a buffet. Maks 8 1 cup servings. Ingredients 2 lbs butternut squash (1-2 squash) 1/4 c butter 1 cup onion, chopped 1 cup carrot,...

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Chili-Topped Sweet Potatoes

From Eating Well magazine, this is an easy and hearty weeknight meal. Beef or turkey chili is served on sweet potatoes, with cheddar and Greek yogurt for topping. Serves: 4 Ingredients 1 pound lean ground beef or turkey ¾ cup finely chopped onion ½ cup finely...

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Quick-Pickled Vegetable Salad

Use any array of colorful veggies.  This makes a great side dish for a party buffet, or a picnic salad.  You can prepare the vegetables up to step up to 2 days ahead. Serves: 6 Ingredients 1/3 cup rice wine vinegar, mirin, or any sweet white wine...

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Harvest Vegetable Soup with Tomatoes

This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes.  For an extra smoky-spiciness, try adding Smoked Chipotle powder -...

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Roasted Butternut Squash Soup

This is my favorite way to eat butternut squash—roasting the squash with onions or shallots til they are beautifully caramelized, then pureeing with stock. It's simple, warm, delicious, and filling.  Freezable too! Serves: 4 Ingredients 2 Tbl olive oil 1...

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Roasted Eggplant Spread

Can the Barefoot Contessa ever be wrong?  The answer is no 🙂 This simple roasted eggplant spread is a go-to for entertaining. Ingredients 1 medium eggplant 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1...

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Stuffed Pepper Soup

This soup is an easy and delicious way to use the smaller peppers that don't lend themselves well to being stuffed. You can also finely chop kale or other greens and add them when sautéing the vegetables. Ingredients 1 1/2 pounds ground beef or turkey 1...

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Fall Wheatberry Salad with Goat Cheese

Roasted sweet potatoes and wheat berries with salad greens, dried cranberries, walnuts, feta or goat cheese and a maple vinaigrette.  So delicious! Adapted from Bijoux and Bits. Ingredients 1 1/2 cups dried wheatberries 2 sweet potatoes - peeled,...

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Stir-Fried Chicken with Bok Choy and Carrots

Chicken breast or tofu stir-fried with bok choy, carrots and scallions, fresh ginger, and garlic. Serves: 4 Ingredients 4 boneless, skinless chicken breasts OR 1 package extra-firm tofu*, cut into bite-size pieces 3 TbL Asian fish sauce or soy sauce 2 tsp grated fresh...

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Eggplant Rolls

From Food & Nutrition, a quarterly journal on healthy eating. These are thinly sliced eggplant wrapped around a rice filling and baked with tomato sauce and feta.  A delicious light vegetarian entree; you can also add some cooked ground beef or turkey...

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Beet Salad with Avocado and Feta

This is lovely with a simple grilled fish or chicken: tender beets with a lemon-shallot vinaigrette, greens and feta. Adapted from Cooking Light via My Recipes. Serves: 4 Ingredients 3 medium golden or red beets - trimmed (stems removed) juice and zest of 1 lemon...

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Pork & Pepper Stew

This is a simple dish that is good for a weeknight hearty meal. Pork tenderloin doesn't take long to cook, and the whole stew just needs a few minutes of simmering without much fussing over it.  I like it with hot sauce, of course, but that's optional :)...

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Kale & Roasted Squash Salad

I'm pretty sure I discovered this recipe in a magazine while sitting in a doctor's waiting room. But it is delicious, and healthy, and I make it all the time for clients!  Makes 4 servings, and the leftovers make a great cold lunch too. Adapted from...

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Green Tomato and Jalapeno Jam

From Steamy Kitchen. A savory jam to spread on sandwiches with meat, on grilled fish or chicken, or to serve with cheese.  Ingredients 4 jalapenos, sliced, ribs and seeds removed 1 cup loosely packed cilantro and mint stems and leaves (mix to...

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Green Tomato Chutney

One more green tomato recipe that's a little more savory. Use it as a condiment for roast chicken, pork chops, sausages, quesadillas--or anything. From Shockingly Delicious. Ingredients 1 pound green tomatoes, chopped 1/2 medium onion, chopped 1/2 cup golden raisins 1...

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Taco Stuffed Peppers

Fresh bell peppers stuffed with taco-seasoned ground beef or turkey, corn, Monterey Jack cheese and taco toppings. Serves: 4 Ingredients 2-4 medium bell peppers, any color. 1/2 pound ground beef or lean ground turkey 2 Tblsp chopped onion 1 (16 ounce) can kidney beans...

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Beet, Carrot and Pistachio Salad

I saw this recently in Cooking Light magazine, and it positively sang to me—beautiful golden beets, vibrant carrots and the crunch of pistachios. Yum.  I like to dollop plain Greek yogurt on mine too, or crumble goat cheese on top.  Swap out the...

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Greens Soup with Sausage and Potatoes

You can use any greens you like to make this soup. Ingredients 3 tablespoons extra-virgin olive oil 3/4 pound Italian sausage - casings removed 3/4 pound white potatoes - sliced 1/4 inch thick 1 small onion, thinly sliced 3 garlic cloves - thinly sliced 1 lb braising...

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Green Tomato Salsa Verde

Green tomatoes can often stand in for tomatillos (or use half of each in any recipe that calls for tomatillos).  In this fresh salsa, diced green tomatoes are used instead of tomatillos, but the taste is remarkably similar.  It's lovely with any mild white...

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Fried Green Tomatoes

I always make these at least once a summer.  My favorite part is the tangy, delectable remoulade sauce - you can dip just about anything in it and it's delicious! For Tomatoes: 3 medium green tomatoes 1 cup all-purpose flour 1 Tbsp Cajun seasoning (optional) 1/2...

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Roasted Tomatoes

Still have lots of tomatoes on hand?  I love roasting them with fresh herbs —thyme, oregano, rosemary or a combination.   You can serve them as a side for just about any protein, eat them cold on a salad, on top of brown rice for a warm vegetarian lunch, or...

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My Favorite Kale Smoothie

There are hundreds (thousands?) of kale smoothie recipes out there, and I think I have tried at least half of them.   When I get a craving for one in the morning, I usually prefer a cleaner, less sweet, non-milky taste (although you can never go wrong...

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A Showstopper of a Salad

The adorable little heads of lettuce in last week's share immediately reminded me of this show-stopper of a salad, from Matt Jennings' (formerly of Townsman) cookbook "Homegrown: Cooking from My New England Roots."  It is definitely more involved...

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Baked Stuffed Eggplant

From Eating Well magazine. These stuffed eggplants are filled with bell peppers, onion, garlic, and tomatoes. This dish is wonderful served with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast. Serves: 2 Ingredients 2 bay leaves 1 teaspoon...

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Sirloin Chili with Tomatoes

I was in a rush the other day, and needed something I could put on the stove for dinner early and then take care of some other tasks. I looked at all my gorgeous tomatoes lined up on the windowsill, and then thought of the 2 pound sirloin in my freezer (from my other...

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Smoky Eggplant Salad

Adapted from Eating Well magazine. Grilled or broiled eggplant slices are dusted with smoked Spanish paprika, and served on a bed of greens dressed with a sherry vinaigrette and finished with Manchego cheese. You can use Parmesan cheese in place of the...

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Tilapia with Salsa Verde

Tilapia (or another white fish) topped with a fragrant salsa verde - cilantro, onions, garlic, tomatillos and fresh lime juice. Serves: 4 Ingredients 8 ounces fresh tomatillos 1/2 small onion - cut into chunks 1 garlic clove - peeled 1/2 fresh jalapeno pepper - seeded...

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Cumin Chicken with Tomatillo Sauce

From Cooking Light.  These cumin- and garlic-marinated chicken breasts can be grilled or broiled. Top them with a sauce of fresh tomatillos, jalapeños (optional), cilantro and fresh lime juice. Serves: 4 Ingredients: 4 (6-ounce) skinless, boneless chicken breast...

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Tomato-Eggplant Caprese

This makes a nice side dish, or you can add tofu for a vegetarian entree - about 4 ounces of your favorite baked or smoked tofu, cut into cubes. Serves: 4 Ingredients 2 teaspoons extra-virgin olive oil 1 medium-large eggplant (about 1 1/4 pounds), cut into 1 inch...

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Frittata with Greens & Potatoes

Egg whites lighten up this frittata with sliced potatoes, fresh greens, and sautéed leeks or onions. Serves: 6 Ingredients 1 tsp. butter 2 cups thinly sliced leek or onion 1 bunch fresh greens, stemmed and sliced (kale, chard and spinach all work here) 1/3 cup milk...

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Summer-Stuffed Tomatoes

Juicy beefsteak tomatoes baked with ricotta, corn, fresh basil and zucchini. You can freeze this to enjoy when tomato season is over. Ingredients 8 large tomatoes 2 large eggs 1 cup low-fat ricotta cheese 1/4 cup finely chopped red onion 1/4 cup chopped fresh basil 2...

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Zucchini Pancakes

Fresh zucchini shredded with feta cheese and oregano in a savory little cake. Delicious on their own or with Greek yogurt for dipping. Ingredients 3 cups shredded zucchini (about 2 medium-sized zucchini) 1 teaspoon salt 2 large eggs , lightly beaten 3 cups whole-wheat...

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Fresh Tomato Marinara

From the 5 Heart Home recipe blog, this is a delicious fresh tomato sauce perfect to take advantage of the summer’s best tomatoes. Use basil, oregano, marjoram or any herbs you prefer. Ingredients 4 pounds ripe tomatoes 1 Tblsp extra-virgin olive oil 4 large...

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Caramelized Black Pepper Chicken

Fish sauce is one of those things that generates strong opinions...yes, it is pungent, but it is also delicious! (And the taste is not the same as the aroma.) I've been making this dish for many years, and it's a favorite both at home and with my clients who enjoy...

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Braised Beet (or Any) Greens

Adapted from Simply Recipes, a tasty way to use your beet greens. I generally toss the beet greens together with  Swiss chard and sometimes kale. I mean, what doesn't taste good after being sautéed with bacon and onions? Ingredients 1 pound beet greens, or a mix...

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Quick Pickled Beets

There are lots of recipes and methods for pickling out there, but this one for beets (and I like to add a few slivers of onion) is my favorite fast go-to. I roast the beets whenever the oven is on for something else, or boil them, which is a bit faster. If you are...

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Shrimp & Fennel Risotto

Fresh jumbo shrimp sautéed with white wine, fennel and onion, atop creamy arborio rice with Parmesan. I like to add a little kale in here too, towards the end to keep its bright color. Slice along the stems to remove them, then stack the soft leaves and cut crosswise...

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Curried Carrot-Ginger Soup

This is a lovely soup to enjoy chilled, though it's good warmed too! Makes 6 servings 2 Tbsp canola oil 1 medium onion, chopped 2 stalks celery, chopped (1/2 c) 2 garlic cloves , minced 1 2-inch piece fresh ginger, finely chopped (or 1 tsp grated) 2 1/2 lbs carrots,...

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Crispy Smashed Potatoes

A fun (and delicious) way to serve potatoes - serve with a generous sprinkle of salt, and ketchup! Serves: 3-4 Ingredients 4-6 tbs olive oil salt, to taste 1 lb small potatoes (any color) Directions Heat oven to 400°F. Scrub the potatoes, and halve any that are larger...

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