Recipe Archive (most recent first)

Carrot Macaroni and Cheese

Inspired by Food & Wine Makes 4 servings Ingredients: ¾ lb carrots, peeled and thinly sliced Juice from 1 orange Salt and pepper to taste 3 cups penne 3 oz sharp cheddar cheese, shredded 1 T chopped tarragon Instructions Preheat oven to 350°F. In a medium...

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Radishes with Burrata

Inspired by Bon Appétit Makes 4 servings Ingredients: 8 oz burrata (or fresh mozzarella) 2 watermelon radishes, thinly sliced 2 tsp olive oil 2 tsp lemon juice Kosher salt and fresh ground pepper Instructions Tear the burrata (or mozzarella) into pieces and place on a...

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Pumpkin Cinnamon Rolls

Inspired by Smitten Kitchen Yields 16 to 18 buns Dough: 6 T butter, to be divided 1/2 c milk, warmed 2 1/4 tsp active dry yeast (from 1 .25-ounce or 7 gram envelope yeast) 3 1/2 c AP flour 1/4 c brown sugar 1/4 c granulated sugar 1 tsp table salt 1/2 tsp ground...

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Pumpkin Puree

Want to use those sugar pumpkins in your favorite pumpkin pie or bread recipe? Here are two easy ways to make pumpkin puree: Roasted (Inspired by Smitten Kitchen): Preheat your oven to 400 degrees. Lightly oil a baking sheet. Halve a sugar pumpkin and scoop out the...

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Chunky Curried Kabocha Squash Dip

Inspired by FoodandWine.com Makes 3 cups Ingredients: 1 kabocha squash, halved, seeded, peeled and cut into 1” chunks ¼ c olive oil 2 tsp. curry powder Salt and pepper to taste 1 jalapeno, minced 2 T red onion, finely chopped  2 T lime juice 1/3 c cilantro,...

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Goat cheese, Cranberry and Walnut Salad

Makes 2 large salads Ingredients: 1 head lettuce, chopped roughly 2 ounces goat cheese ¼ c cranberries ¼ c walnuts Balsamic dressing Instructions: Divide the lettuce between two plates. Top the lettuce with the goat cheese, cranberries and walnuts, while dividing all...

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Roasted Tomato Soup

Inspired by Foodnetwork.com Make 4 -6 servings Ingredients 2 ½ lbs fresh tomatoes 6 cloves garlic, peeled 2 onions, sliced ½ c olive oil Salt and pepper to taste 1 qt. chicken stock 2 bay leaves 4 T butter ½ c fresh basil leaves, chopped  ¾ c heavy cream...

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Potato Rosemary Soup

Inspired by Twopeasandtheirpod.com Make 4 -6 servings Ingredients 1 T olive oil 1 onion, diced 1 clove garlic, minced 5 large potatoes, washed and cubed 2 15 oz. cans vegetable broth ½ c water 3 T butter 3 T all-purpose flour 1 ½ c milk ½ c shredded cheddar cheese ½ T...

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Slow Roasted Tomatillos and Tomatoes

Inspired by Martha Stewart Make 4 side dish servings Ingredients: ¾ lb tomatillos, husks removed, washed and halved ¾ lb plum tomatoes, halved 2 T olive oil 2 tsp ground coriander Salt and pepper to taste Directions: Preheat oven to 350 degrees. Place the tomatillos...

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Roasted Fennel with Parmesan

Inspired by foodnetwork.com Makes 4 (side dish) servings Ingredients 4 T olive oil 4 fennel bulbs, cut into 1/4" slices, reserve fronds 1/3 cup shredded Parmesan cheese Salt and pepper to taste Instructions Preheat oven to 375°F. Lightly oil the bottom of a baking...

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Garlic Roasted Radishes

Inspired by TheRealFoodRDs.com Makes 4 servings Ingredients 1 lb radishes, halved with ends trimmed 1T melted butter Salt and pepper to taste 3 cloves garlic, minced 1 tsp fresh parsley, finely chopped Instructions Preheat oven to 425°F. In a bowl, combine the...

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Sautéed Swiss Chard

Inspired by epicurious.com Makes 8 (side dish) servings This is a great recipe - we learn how to use both the chard stems and ribs, which might otherwise be throw out. Ingredients 2 large bunches of Swiss chard 2 T olive oil 2 T butter 2 onions, thinly sliced 2 garlic...

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Rice Stuffed Tomatoes

Inspired by Smitten Kitchen Ingredients: 2 to 3 tablespoons olive oil Coarse or Kosher salt 6 medium-to-large tomatoes Red pepper flakes, to taste 1 small onion, finely chopped 1 garlic clove, minced ½ cup Arborio or other short-grained, starchy rice Few tablespoons...

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Savory Potato and Onion Knishes

Inspired by Asha Loupy at Food 52 Makes 12 to 16 knishes If you have some time over the weekend, these knishes are a perfect breakfast or brunch treat. Ingredients: Dough 2 ¼ c all-purpose flour 1 tsp baking powder 1 large egg, beaten 8 T butter, melted and slightly...

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Pickled Hot Peppers

The perfect topping for any taco and equally delicious right out of the jar. Inspired by gimmedelicious.com Makes 2 jars Ingredients 1 cup white vinegar 1 cup water 2 cloves garlic 2 T sugar 1 T salt 7-8 jalapenos (or other hot pepper), thinly sliced Instructions...

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Ratatouille Subs

A twist on classic ratatouille. Inspired by Deb Perelman's Smitten Kitchen cookbook Makes 4 - 4” sandwiches Ingredients 1 eggplant 1 zucchini 1 summer squash 2 bell peppers 1 onion 1 cup tomato puree or tomato sauce 1 garlic clove minced 2 T olive oil Salt Red pepper...

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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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