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Recipes

Grilled Fennel
Grilled FennelThe Barbecue BibleServes 4Grilling brings out the natural sweetness of fennel and this vinegar marinade pushes that lovely flavor forward even more.Ingredients4 small or 2 large fennel bulbs1/3 cup olive oil1/3 cup balsamic vinegar2 tab

Fennel Slaw
1 fennel bulb, thinly sliced  1 red onion, thinly sliced  1/4 cup freshly chopped parsley leaves  2 tablespoons lemon juice  2 tablespoons olive oil kosher salt and freshly ground black pepper In a medium bowl, whisk olive
Products (Fennel, Parsley, Onion, Red)

Fennel Rice Salad
Fennel & citrus a great match!

Ina Garten's Tabouleh
bulgur wheat, parsley, mint, lemon, chicken stock, scallions, cukes, cherry tomatoes

Garlic Frittata
This recipe can be made with fresh garlic, or garlic scapes.

Chard and Bacon Pizza
recipe adapted from www.foodandwine.com Ingredients 1.    1/2 pound sliced bacon 2.    1 bunch of chard, end stems and tough ribs removed, chop cut into 1/2-inch-wide ribbons 3.    1/2 pound Fontina

Swiss Chard Pie
Can substitute spinach or tender kale in this recipe

Swiss Chard Gratin
Ingredients   1 potato peeled and quartered 2 tbsp butter 1/4 cup diced onion 1 garlic clove minced 1/4 cup all-purpose flour 1-3/4 cups milk 1/4 tsp cayenne pepper 1 pinch salt 1 pinch pepper 1 pinch nutmeg 1/3 cup shredded Gruyere

Sauteed Beet Greens with Bacon
Sauteed Beet Greens with Bacon From simplyrecipes.com Prep time: 5 minutes Cook time: 25 minutes Yield: Serves 4. Ingredients: 1 pound beet greens 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat) 1/4 c
Products (Onion, Garlic, Beet Greens)

Beets and caramelized onion with feta
The best beet dish I've had yet
Products (Onion, Beet)

Balsamic Beet Greens & Goat Cheese Crostini Recipe
The best part of this recipe is that you can use the whole part of the beet root, including stems and leaves. Tender beet greens can be eaten raw or cooked if the greens are tougher.
Products (Beet, Beet Greens)

Arugula Beet Salad
A Family and Customer Favorite!
Products (Greens: Arugula, Beet)

Rutabaga Casserole
4 rutabagas 4 carrots 2 tbsp white sugar 2 tbsp butter ¼ cup milk (optional)   Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.  Mash rutabagas with grated carro
Products (Carrot, Rutabaga)

Au Gratin Potatoes
AU GRATIN POTATOES Serves 6   These potatoes are simple to make and always please a crowd.   Classic Au Gratin Potatoes get a local makeover when you use homegrown potatoes and local cream and cheese.   2   1/8 pounds
Products (Potato)

Anything Goes Quiche
Quiche is a great way to use up whatever leftover veggies you have on hand. And it works at any meal - breakfast, lunch or dinner!

Thyme roasted carrots
2  pounds medium carrots, peeled, cut on deep diagonal into 1/2-inch thick slices 1 1/2 TBS olive oil 1 1/2 tsp fresh thyme leaves 1 1/2 TBS butter   Preheat oven to 400 degrees.  Toss carrots, oil, and thyme in a large bowl. 
Products (Carrot)

Kale & Roasted Vegetable Soup
3 medium carrots, peeled and quartered lenthwise 2 large tomatoes, quartered 1 large onion, cut into 8 wedges or 4 or 5 slices 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges 6 garlic cloves 1 Tbsp ol

Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
Ingredients 1  pound  small beets, trimmed, peeled, and cut into wedges 1  pound  parsnips, cut into (2-inch-thick) slices 1  pound  carrots, cut into (2-inch-thick) slices Cooking spray 1/4  c

Curried Cabbage Salad
Curried Cabbage Salad INGREDIENTS:1 head green cabbage, chopped1/3 cup unsweetended shredded flaked coconut 2 tbsp lemon juice1/4 cup olive oil1/4 cup soy sauce 3 tbsp sesame seeds1/3 tsp turmeric1/2 tsp curry 1/2 tsp cuminPREPARATION:In a large bow
Products (Cabbage)

Asian Noodle Salad
1 (12 oz) package of Soba noodles1/3 cup toasted sesame seeds1/3 cup chopped cilantro2 cups chopped red cabbage1/4 cup chopped chives1 cup diced cucumbers Dressing:3 tablespoons toasted sesame oil4 tablespoons tamari4 tablespoons balsamic vinegar3 t

Beet and Cabbage Borscht
2 tbps butter1 1/2 cups chopped onion1 1/2 cups thinly sliced potatoes1 1/2 cups thinly sliced beets1 lg. carrot, sliced3 cups chopped cabbage4 cups stock or water2 tbsp cider vinegar1 tbsp honey1 cup tomato puree or ketchupsaltpepperdill (fresh or d

Classic Baked Acorn Squash Recipe
Ingredients 1 Acorn squash 1 Tbsp Butter 2 Tbsp Brown Sugar 2 teaspoons Maple Syrup Dash of Salt 1 Preheat oven to 400°F. 2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, f

Morroccan Eggplant Dip
Ingredients: 1 large (about 1-1/2 pounds) eggplant 3 Tablespoons olive oil One 8-ounce can tomato sauce 2 cloves garlic, minced or pressed 1 green pepper, seeded and chopped 1 Tablespoon ground cumin 1/4 teaspoon cayenne pepper 2 teaspoons su

Eggplant Caponata
Ingredients: 1 large eggplant, unpeeled,cut in 1/2 inch cubes 1 large onion, chopped 1 green pepper, seeded and chopped 6 ripe tomatoes, chopped (or 1 large can crushed tomatoes) 1/2 cup chopped green olives 3 cloves minced garlic 1/3 cup extr

Photo(s) added: , Another New Photo, Another New Photo, Another New Photo, Another New Photo, Another New Photo, Another New Photo, Another New Photo, Another New PhotoAugust 5th, 2017

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New recipe: Five Quick SalsasAugust 5th, 2016

The main recipe here is for a basic pico de gallo (you might call it salsa fresca), but all of these are great on top of vegetables, meat, or grain dishes – or eaten with a spoon. And given that

New recipe: Summer Vegetable StewJuly 25th, 2016

1 small zucchini, cubed 1 small summer squash, cubed 1 green pepper, coarsely chopped 1 clove garlic, minced 1-2 tomatoes, cored and chopped 1 handful green beans, stemmed and broken in half 1 eggplan

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