Recipe Archive (most recent first)

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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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 РJust Saut̩ 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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