Logo

 

Search recipes

Mailing list sign-up




Slideshows

Recipes

Endive Salad with Hot Bacon Dressing or Ginger Miso Dressing
Wash 1 head endive and tear into pieces. Place in serving bowl. Optional: Add sliced, hard-boiled eggs.   Hot Bacon Dressing:        2 eggs ½  c. sugar ¾ c. apple cider vinegar ¼ tsp.

TURNIPS--HAKUREI (Spring Turnips):
Hakurei have a zesty crisp, apple-like quality that adds zing to salads, unlike the fall, purple top turnips that are usually cooked in a hearty beef stew.   GRATED TURNIP AND APPLE SALAD Moosewood Restaurant 1 cup peeled and grated raw tu
Products (Turnip, Parsley, Apples)

Radish Jelly
I don't remember where I got it, but it is delicious!
Products (Radish)

Green Garlic & Chive Vinaigrette
Salad dressing recipe that can easily be adjusted to taste

Buttermilk Herb Dressing
1/4 Cup buttermilk 2 Tablspoons white balsalmic 2 Tablespoons olive oil 2 Tablespoons Chives 2 Tablespoons Taragon 2 Tablespoons parsley Blend and enjoy on your favorite salad greens.  

Creamed Swiss Chard
Swiss chard is one of those great versatile greens packed full of vitamins and fiber
Products (Garlic, Swiss Chard, Chard)

Bok choy ideas
Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, V
Products (Onion, Garlic, Bok choy, Bacon, Ginger)

Arugula, Avocado and Radish Salad with Poached Egg
adapted from http://food52.com/recipes/22678-arugula-avocado-and-radish-salad-with-poached-egg Arugula, Avocado and Radish Salad with Poached Egg By fiveandspice Serves 1 3 handfuls arugula 2 small radishes, trimmed and thinly sli

Cream of Greens Soup
This is a great recipe for spring or fall, and can be adapted to use whatever greens and roots you have from your share. 4 cups washed, stemmed, chopped greens (kale, spinach, Asian spinach, turnips greens, bok choy, etc.) 3 large or 5 small turnip

Fennel Salad
Ingredients: Bulb of Fennel Bunch of Radishes Celery (about equal amount as fennel) 1/4c olive oil 2T lemon juice 4 cloves garlic (I think these were actually from you guys too!) salt & pepper   1. Slice the fennel, radishes, and ce
Products (Garlic, Radish, Fennel, Celery)

Baked Beet-and-Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
If you like veggie burgers, you’ll love this recipe. Sweet beets and carrots give luscious flavor to these baked patties—together with pungent onion, snappy Cheddar cheese, and lots of toasty nuts and seeds. Great on wheat buns with mayo!
Products (Onion, Beet, Carrot)

Lazy and Delicious Tomato and Fennel Soup
Lazy and Delicious Tomato and Fennel Soup (Thanks to Shirley Schultz for this recipe.)   4 lbs tomatoes:  Wash and slice thick.  I used whatever tomatoes I had from the farm; slicing tomatoes and cherry tomatoes.  I sliced t

Creamy Lentils with Turnip Greens
Extra virgin olive oil for drizzling in pan 1 medium onion, chopped 3 carrots, chopped 3 stalks of celery, chopped 1 pound bag lentils, sorted through 3 medium potatoes, peeled and cubed 6-8 cups chicken or vegetable stock or a combination

Vegie Wrap and Sooo Many Greens
Leafy green overload?  Use spinach, kale or chard chopped and cooked in your favorite pasta dish, meatloaf or, my favorite, scrambled eggs.  Vegie Wrap for a lunch to go.  We also like to throw a mixture of vegies in the food process

Broccoli Salad
-adapted from Simply In Season cookbook 3 cups broccoli florets 1/2 c. raisins 1/2 c. diced red onion or scallion 1/2 c. sunflower seeds 1/2 c. shredded cheese 6-10 slices bacon (fried, crumbled) OPTIONAL   2 tbsp. sugar 1 tsbp. cider

Zucchini/Eggplant Skillet
Great one-pot dish for a hot summer night. Light, easy, and delicious! 1 - 2 zucchini/summer squash, cubed* 1-2 eggplant, cubed* 2-3 ripe tomatoes, chopped,  or 1 can roasted or whole or diced tomatoes 1-2 cloves garlic, minced mozzarella,

Eggplant Tomato Bake
1 medium eggplant (1 pound), peeled and cut into 1/2-inch slicesSalt to taste1 large tomato, sliced1 medium onion, sliced6 tablespoons butter, melted, divided1/2 teaspoon dried Italian Seasoning1/2 cup dry bread crumbs4 slices mozzarella cheese, cut
Products (Onion, Tomato, Eggplant)

Thai Eggplant Dip
From Asparagus to Zucchini Cookbook, p. 73

Couscous and Egglplant Salad
3/4 cup couscous salt and ground pepper to taste 3 tablespoons olive oil eggplant, cut into 1/2-inch pieces (Place in colander and lightly salt. Set over bowl and leave 10 minutes to an hour prior to cooking.) 1 sweet onion, chopped 2 teasp
Products (Eggplant)

Collard Green Pesto Pasta;
A great twist- this is a wonderful way to eat collard greens, especially if you are not all that fond of them and fresh basil is in short supply (like here, in the middle of winter). I was surprised how much my children loved this and it meant that t

Cucumber Noodle Salad
2 cucumbers, thinly sliced and cut into small pieces (can substitute small cut up zucchini or a mixture of both cucumber and zucchini) 2 onions, chopped 1 box mostaccioli noodles, cooked according to pkg. directions You can also add chopped sweet
Products (Cucumber, Zucchini)

Tzatziki Sauce
This is an easy dressing for gyros or Greek salad. It also makes a nice dipping sauce for veggies.

Ranch Dressing
2 cups plain yogurt 1 tablespoon mayonnaise 1/4 cup finely chopped green onion (or garlic scapes) 2 tablespoons finely chopped fresh parsley 1-2 Tbl. fresh dill 1 clove minced garlic 2 teaspoons freshly ground black pepper 1/2 teaspoon sal