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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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Beans, Greens & Fennel

White beans sautéed with spinach, garlic and roasted fennel with Parmesan, or nutritional yeast for a vegan option. This can be served as a light vegetarian entree or as a great side dish for chicken or fish. Serves: 4 Ingredients Chicken or vegetable broth as needed...

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Roasted Beet & Strawberry Salad

This recipe from Cooking Light is a lovely summer supper that goes perfectly with a glass of rose. The prosciutto, goat cheese and Marcona almonds can (of course) be substituted with any type of salty/savory meats, or cheeses or nuts you have on hand. Serves: 4...

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Shrimp & Scallion Pancakes

I love savory pancakes! Throughout the season, just about any veggie can be grated and mixed with a little flour and egg to become a wonderful snack or supper. From carrots to squashes to potatoes to cabbage, there is hardly anything that isn't delicious when "caked."...

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Crunchy Rainbow Stir-Fry

Cabbage isn't something I ever thought to use in a stir-fry until the first time I tried it. I had a hot pan and some cabbage just sitting there, so I thought, why not? Thinly sliced and quickly stir fried over highish heat, it produced a lovely, crunchy, sightly...

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Thai Basil Chicken

Chicken breast, fresh Thai basil, bell peppers, carrots and bamboo shoots in a light coconut milk and green curry sauce. Ingredients 2-3 Tblsp Thai prepared green curry paste, or to taste (available in Asian grocery stores and some supermarkets) 1 can of coconut milk...

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Cabbage Slaw with Fresh Mint

This is my favorite fresh slaw. It pairs well with everything, from fish tacos to grilled pork tenderloin to hot dogs. You can use any type of cabbage. It's fine to vary the herbs as well. Ingredients 4 cups shredded cabbage 1 1/2 cups thinly sliced radishes 1/2 cup...

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MIso Ramen with Bok Choy

Fragrant, delicate broth with ramen noodles, bok choy and a poached egg on top. Serves: 4 Ingredients 4 cups low-sodium chicken stock 2 Tbsp white miso paste 2 tsp low-sodium soy sauce 1 tsp freshly grated ginger 1 large clove garlic or 1-2 garlic scapes, chopped 2...

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Roast Chicken with Beets & Cilantro Crema

Chicken thighs and drumsticks roasted with fresh red and golden beets, topped with a tangy lime-cilantro yogurt sauce. Serves: 4 Ingredients 2 1/4 lbs chicken drumsticks and thighs (8 pieces total) 1 1/2 tsp ground cumin 1 1/2 tsp paprika 3 Tblsp olive...

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Zucchini-Tomato Gratin

Thinly sliced tomato and zucchini layers sprinkled with olive oil, garlic, Kalamata olives and feta. Serves: 4 Ingredients 1 ½ lb. tomatoes, cut into ¼-inch-thick slices 2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices 1 Tbs. plus 1 tsp. olive oil,...

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Zucchini Fritters

Shredded zucchini in tasty little cakes with scallions and a lemony-garlic yogurt sauce. Adapted a bit from Simply Recipes. Yield: About 10 2 1/2 inch fritters 1 pound (about 2 medium) zucchini 1 tsp coarse or Kosher salt, plus extra to taste 2 scallions, split...

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Escarole – Just Sauté It!

I've always used escarole like any cooking green; added to a soup or stir fry, tossed with other veggies and pasta, etc. But I've noticed there are a lot of recipes out there that call for blanching or boiling the escarole before sautéing it as a way to reduce its...

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Trio of Peas

Three types of green peas livened up with fresh herbs and lemon. Serves: 4 Ingredients 2 tsps canola oil 1 cup snow peas - trimmed 1 cup sugar snap peas 1-2 cups shelled green peas (from shelling peas),  1/2 tsp lemon zest 4 tsp lemon juice 1-2 Tbs fresh...

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Thai-Style Ground Chicken Lettuce Wraps

Our shares have included different types of lettuces, as well as Tokyo Bekana greens. This lettuce-like member of the brassica family has a mild flavor, with a crunchy, juicy stem and sweet leaves. The leaves have a lovely springy light green color. You can use...

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Flank Steak with Green Goddess Sauce

Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...

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Escarole and White Bean Soup

From Giada De Laurentiis,  a quick and delicious vegetable soup with carrots, escarole and white beans simmered with Parmesan. It freezes well too! Serves 6 Ingredients 2 tablespoons olive oil 2 garlic cloves (or garlic scapes), chopped 2 carrots, peeled and...

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Grated Beet & Carrot Salad

From the Chocolate & Zucchini recipe blog Serves: 6 Ingredients 1 lb carrots 1 lb beets (small, young ones, with smooth skin and firm flesh) 2 cloves garlic - pressed or finely minced, or 1 teaspoon garlic paste, or 1-2 minced garlic scapes 1 tablespoon hazelnut...

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Cooking with Garlic Scapes: Stir Fry

Garlic scapes may look a little unusual, but they are nothing to be feared. They have a slightly milder, grassier flavor than garlic, and can be used raw in pestos, dressings and dips, or anywhere you would use garlic in a recipe.  (When I brought mine home from...

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Superfood Salad

This salad offers a burst of healthful flavor, and can be adapted to use pretty much any greens, herbs or seeds you have on hand.  I like to use kale, cabbage and carrots at a minimum, for crunch and bit of sweetness, and raw pumpkin seeds are my...

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Frittata with Spinach, Potatoes, and Leeks

Egg whites lighten up this frittata with sliced red potatoes, fresh baby spinach, and sautéed leeks. Adapted from Cooking Light. Serves: 6   Ingredients 1 teaspoon butter 2 cups thinly sliced leeks (about 2 large - slice them first, then add to a bowl of water...

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Turnip and Potato Mash with Sage Butter 

Sharer Alice Kathryn Richardson contributed this recipe, which uses some of our winter share vegetables. Makes five side dish servings. Ingredients 5 medium potatoes 5 medium purple-top turnips  2 handfuls of fresh sage 3 cloves of garlic  3 tbsp butter...

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Carrot Soup with Coconut Milk

Adapted from Vegetarian Times   Ingredients 4 Tbs. olive oil, divided 1 small onion, halved and diced (1 cup) 1/2 small fennel bulb, halved and thinly sliced (1/2 cup) 1 clove garlic, minced (1 tsp.) 11/2 lb. carrots, sliced 3 cups low-sodium vegetable broth 1...

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Sweet Potato and Kale Frittata with Goat Cheese

Adapted from Vegetarian Times Ingredients 1 medium sweet potato, peeled and cut into 1/2-inch pieces (12 oz.) 8 large eggs 1 Tbs. Dijon mustard, divided 1 tsp. apple cider vinegar 1 Tbs. olive oil 1 small onion, diced (1 cup) 4 large curly kale leaves, ribs removed,...

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Refrigerator Half-Sour Tomatoes

I don't know the origin of this recipe, which I got from a friend. It's a terrific way to preserve green tomatoes. Pickle them right away and they'll be ready to serve as snacks on Thanksgiving or at a holiday party. Yield. 1 quart jar Preparation time. 90...

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Fettucine with Goat Cheese, Arugula, and Tomatoes

Adapted from Weight Watchers Cook it Fast Ingredients 9 oz fresh fettuccine 4 oz log of goat cheese crumbled 5 oz baby arugula 1 1/2 cup cherry tomatoes 1/2 tsp black pepper Directions Cook Fettuccine according to directions. Drain reserving 1 cup of cooking water....

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Squash Soup with an African Touch

Adapted from Idylwilde Farm Ingredients 1 1/2 pd winter squash peeled cubed 1 qt chicken stock 4 garlic cloves peeled and minced 1 medium onion peels and finely chopped 2 Tbl butter or Olive oil 2 Tsp fresh ginger grated 12 tsp curry powder 1/2 tsp turmeric 1/2 tsp...

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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...

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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...

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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,...

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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...

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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...

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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...

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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...

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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,...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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)...

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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...

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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...

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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 -...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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)...

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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...

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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...

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