All Recipes

1 Delicata Squash
butter
maple syrup (optional)

Preheat oven to 400 degrees.  Cut squash in half and scoop out the seeds.  Place squash face down in baking dish.  Add 1/2 inch water to dish and place in oven.  Bake 30-45 minutes or until a fork easily pierces the skin.  Remove from oven, put butter and optional maple syrup into cavity and serve.  This is a delicious and simple side dish for the fall and winter months.

• 1 large delicata squash, halved, seeded, and sliced into 3/8” half moons
• ½ cup onion, coarsely chopped
• Olive oil for drizzling
• 1 bunch kale, midribs removed, and shredded
• 1 apple, chopped
• Salt and pepper, to taste

Lay delicata and onions on baking sheet in single layer, drizzle over olive oil, and roast at 425 until tender. Toss with kale and apple. Pour on the below dressing, add salt and pepper, and serve warm.

• 2 TBLS olive oil
• 1 TBLS apple cider vinegar
• ¼ tsp Dijon mustard
• Maple syrup to taste

• Eggplant, peeled or unpeeled depending on preference, and cubed into 3/4" cubes
• Summer squash, cubed into 3/4" cubes
• garlic cloves, whole and unpeeled, to taste
• olive oil, salt and pepper to taste

Toss the cubed veggies with oil, salt and pepper.  Roast at 375 degrees (in two separate dishes as one may take less long than the other) for approx 30-40 minutes, or until they are tender.  You can throw the garlic in with the veggies.  Remove all from oven.  Peel the garlic, squeeze out roasty garlic flesh, and mix everything together.  Check for seasonings and serve hot!

• 1 fennel bulb
• 3 Tablespoons cooking oil
• Salt, to taste
• 1 pint cherry tomatoes
• ½-1 tsp dried oregano
• 1-2 garlic cloves, minced
• Black pepper, to taste
• 15 oz canned or cooked white beans
• 1 Tablespoon fennel fronds, chopped

Preheat oven to 425 degrees. Halve fennel bulb, then cut into ½” wide wedges, slicing thru core to keep the leaves attached to the wedge. Heat oil in oven safe skillet. Add fennel and sprinkle salt. Cook flipping occasionally until beginning to brown and soften, about 10 min. Add tomatoes, oregano, garlic, pepper. Toss gently. Put skillet in oven. Roast until soft, about 15 min. Add drained beans for 5 more min. Add fennel fronds as garnish.

This is such a high purpose of garlic it's incredible!  The taste of roasted garlic goes with so much!  In soups, in casseroles, in salad dressings, on pizza.... endless possibilities!

• garlic heads, left whole (unpeeled, not broken up)
• olive oil

Chop off the top of your garlic all the way across going through the stem to expose a little bit of the cloves.  Leave the paper on and place on a baking pan.  Drizzle with olive oil and roast at 375-400 degrees until browning and garlic inside is soft, about 30-45 minutes.

Squeeze out garlic pulp from cloves and discard the garlic peel and paper.  

1 bulb garlic, top cut off to expose the tips of the cloves, roasted at 375 until soft, pulp squeezed out
Cooking oil
1 small/medium onion, chopped
1 buttercup squash, peeled, seeded, and chopped into chunks
½ teaspoon dried thyme
3-4 cups chicken broth
salt and pepper to taste
2-4 TBLS butter, optional

Heat oil on medium and sauté onion until softened, stirring occasionally, about 5 min.  Do not brown.  Add squash, roasted garlic, thyme, broth, salt and pepper.  Bring to boil and simmer until squash is very soft.  Puree, check seasonings and add optional butter.

Roast your garlic while you're baking something else (think squash or a roasted root medley...) to make this an easy delicious classic holiday side that everyone will love.

• 1 head garlic
• 1 TBLS olive oil
• 4 pounds potatoes, peeled and chopped into uniform size chunks
• 3/4 cup cream or half and half or milk
• 5-6 TBLS butter
• salt and pepper to taste 

How to roast your garlic (can be done ahead):  Separate your garlic cloves but leave the skins on. Lightly coat in olive oil and roast at 400 until browned and tender. Let cool and squeeze out the squishy garlic flesh, discarding the peels.

Put prepared potatoes into a pot and cover with water. Bring to a boil and reduce the heat to a simmer. Cook until tender, about 20-30 minutes, depending upon size of pieces. Drain. Warm the cream and melt the butter. Mash the potatoes with the roasted garlic, cream, butter, and add salt and pepper to taste. Do not over-mash because the texture will become sticky/gummy. Serve hot.

Make ahead tip: The beauty of this dish is that it can entirely be made ahead. Simply reheat covered in oven at 350 degrees for 30 minutes or in microwave before serving. 

I love make-ahead meals including veggie dishes that are easy to pull out of the fridge and serve with other leftover main dish material.  This is one of those that I use often during green bean season.

olive oil
green beans
cloves of garlic, optional
salt and pepper to taste

For the dressing per pound of raw beans:
1/4 cup olive oil
1 tablespoon vinegar (we use cider)

Preheat oven to 425 degrees.  Grease baking sheet.  Lay green beans whole (and optional garlic cloves) out on baking sheet and drizzle with olive oil, tossing to coat.  Salt and pepper to taste and roast until tender, about 15 to 20 minutes.  Let cool slightly then pour dressing over beans and let marinate in fridge until you want to eat them!  Delish!
 

This is an easy and very delicious way to make a side dish out of salad turnips.  When roasted, they become soft and juicy with great flavor.  If I'm roasting a chicken or squash or something else in the oven, put these in for a few minutes, too!

1 bunch hakurei turnips, trimmed and greens separated
olive oil
salt and pepper to taste

Halve or quarter the turnips, toss with olive oil, salt and pepper.  Place on roasting pan and roast at 425 degrees for 10 minutes.  Turn over to a new side and roast another 5-10 mintues or until softened but not mushy.  Remove from heat.

Optional turnip greens addition:

Greens from one bunch of turnips, washed, dried, chopped and tough stems discarded
1 clove garlic, minced
olive oil
salt and pepper to taste

Heat oil in skillet on medium.  Add garlic and saute for 30 seconds.  Add greens, salt and pepper and saute, stirring, until wilted, about 2-3 minutes.  Remove from heat and toss with above roasted turnips for a beautiful side dish!

• Jack Be Little Pumpkins, tops cut off, seeds scooped, tops retained
• butter
• maple syrup
• orange juice or lemon juice
• cardamom, or any other spice of choice
• salt and pepper

Place prepared pumpkins on baking sheet. Put all ingredients inside pots. Replace lids. Roast at 400 degrees until very tender, about 40 mins. Serve whole and scoop out flesh to eat. Use any leftover flesh in pie or soup. 

You could put this over any tender green.  Spinach or baby kale would work well here, too.

• 6 oz baby portabella mushrooms, sliced
• 1 med-lg leek, halved lengthwise & sliced
• 2 med carrots, thinly sliced
• 3-4 TBLS olive oil
• Salt and pepper to taste
• 1 bag arugula greens, coarsely chopped

Preheat oven to 425. Toss veggies other than arugula with oil, salt, and pepper on large baking sheet. Roast for 15-20 min, stirring once halfway through. Meanwhile mix following ingredients to make a dressing: Juice of 1 lemon ¼ cup olive oil Salt and pepper to taste Put arugula in large bowl and mix in hot roasted veggies and dressing. Serve immediately. 

• 1 pound Brussels sprouts, ends trimmed and halved or quartered
• 1 bunch leeks, cleaned well and coarsely chopped
• Salt and pepper to taste
• 1-2 cloves garlic, chopped, to taste
• 2-3 TBLS olive oil
• 1-2 TBLS balsamic vinegar
• Drizzle of honey, to taste

Clean leeks well by chopping off leaf and root parts, slicing lengthwise, and rinsing well under running water. Put prepared Brussels sprouts, leeks, and garlic on a baking sheet. Season with salt and pepper. Drizzle olive oil, vinegar, and honey on top. Mix thoroughly using your hands. Roast in 375 degree oven until tender, about 25 minutes, stirring occasionally to ensure even roasting.
 

Parsnips, peeled, halved, and sliced lenthwise into tapered "fries" (ideally, a large-ish julienne where the pieces taper from no more than 1 inch on the thick end and 4 or so inches long)
olive oil
salt and pepper

Prepare parsnips as above.  Lay out on cookie sheet in one layer.  Drizzle oil on top, season with salt and pepper, and lightly toss to coat.  Roast in an 375 degree oven until browned, about 45 minutes to 1 hour.  Check half way though and stir to prevent sticking.  Serve these delicious treats hot!

• 1-1.5 pounds parsnips, peeled and sliced
• ¾ cup water
• 2 TBLS lemon juice
• Salt and pepper to taste
• 1 garlic clove, minced
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp ground cumin
• 3 TBLS olive oil + extra for drizzling
• ¼ cup tahini

Drizzle parsnips with oil and roast at 400 until tender. Add them and the rest of the ingredients except olive oil and tahini to food processor. Process until smooth. Combine olive oil and tahini until smooth, then slowly blend into parsnip mixture.

• 4 red, orange or yellow sweet peppers cut in half, seeds and stems removed
• 4 cups sunshine squash, peeled and cut into 1-inch cubes
• 2 cloves garlic
• 1+ quart chicken stock
• 1 teaspoon salt, or to taste
• 1 lemon juiced
• Cultured cream or sour cream or coconut milk to garnish

Turn on the broiler.  Put peppers onto baking sheet.  Put under the broiler for 10 minutes or until blackened.  Remove and put into sealed plastic bag for 10 minutes.  Remove skins and chop.

In large pot add squash, roasted peppers, garlic, stock, water, and salt.  Bring to a boil and reduce heat to simmer until squash is tender.  Blend.  Add juice of the lemon right before serving.  Garnish with cream of choice.  Serve hot.

This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) 🙂

• ripe sweet peppers, cored and seeded
• ripe tomatoes, cored and halved
• cooking oil
• onions, chopped
• garlic, peeled, to taste
• chicken broth
• cream to taste
• salt and pepper to taste

Preheat oven to 400 degrees.  Lay prepared peppers and tomatoes on baking sheet and roast until the skins on the peppers are bulging and browning.  Remove from oven.  Let cool until you're able to handle them.  Slip off the skins of the peppers and tomatoes.  Roughly chop.  Meanwhile, heat oil on medium in pot on the stove.  Add onions and gently saute until translucent, not browning, 5-10 minutes.  Add garlic, tomatoes, and peppers.  Add enough broth to barely cover.  Gently simmer until everything is very tender, approximately 20-30 minutes.  Puree using handheld blender.  Add cream to taste and check salt and pepper.  This soup can take quite a bit of salt so make sure you've put enough.  Serve hot!

This is so easy!  Try it and it is a great way to use up a whole red cabbage (and reduce it) that has been looming in your fridge.

• 1 red cabbage, cored and chopped
• 1/2-1 onion, sliced
• 2-5 garlic cloves, minced (to taste)
• 3+ TBLS balsamic vinegar (just drizzle it on until coated)
• 3+ TBLS olive oil (just drizzle it on until coated)
• salt and pepper, to taste
• 1-2 TBLS sugar or maple syrup (to taste)

Add all ingredients, except sugar, to roasting pan.  Toss together to combine well.  Roast at 375 for 20-30 minutes.  Remove from oven and stir around, adding sugar to taste, to coat.  Return to oven and roast another 20-30 minutes until soft and browning.  Serve warm.

• 1 medium-small red cabbage head, sliced into 1/2”-3/4” ‘steaks’
• 2 cloves garlic, minced
• 3-4 TBLS butter, melted
• 1/4-1/2 cup parmesan cheese, finely grated
• Salt to taste

Preheat oven to 400. Grease a baking sheet and lay the cabbage slices on in a single layer. In a small bowl combine the garlic, melted butter, and cheese. Spoon this mixture onto the cabbage steaks and spread it into an even layer. Sprinkle with salt. Roast for 15-30 minutes depending on thickness of slices and desired tenderness. Turn oven to broil for last 3-5 minutes. Serve hot.

This is so easy and delicious!  I serve it with haddock and it goes so well.  Beware, the juices are worthy of licking the plate!  😉

• 2-3 cups sweet red (or any ripe color will work) peppers, seeded and sliced into large peices
• 4-5 cups tomatoes, cut into chunks
• 1/4 cup+ olive oil
• 2 cloves garlic, minced (or to taste)
• 1/2 tsp dried thyme (or 2 tsp minced fresh thyme)
• salt and pepper to taste
• feta cheese to taste

Add peppers and tomatoes to a casserole dish.  Mix the olive oil, garlic, thyme, salt, and pepper together and drizzle around on top.  Roast at 400 degrees until soft and fragrant.  Remove from oven and top with crumbled feta cheese.  Serve hot!

• 2 cups rhubarb, cut into ¼” slices
• 1-2 TBLS each honey and balsamic vinegar
• 4 cups greens, chopped
• 1/2 cup grated carrot
• 1/4 cup scallions, finely chopped
• 3/4 cup nuts or seeds of choice, chopped
• 3/4 cup crumbled feta cheese or goat cheese
• 1/4 cup olive oil
• 1 TBLS vinegar (apple cider, or your choice)
• Salt and pepper to taste

Preheat oven to 450. Toss rhubarb with honey and balsamic to coat. Spread in single layer on baking sheet and roast for 8-10 min. Toss greens, carrots, scallions, cheese and nuts. Whisk olive oil, vinegar, salt and pepper and dress salad. Add rhubarb and serve. 

I am in no way claiming that this is an "official" way to make Salsa Verde, but it's what we do.  And it's so easy!!!  Try it! 

We make a version of enchilada casserole using this salsa verde as a sauce for that.  You can also use it to dip chips in!

• tomatillos, husks removed and rinsed
• garlic cloves, unpeeled
• onions, sliced
• hot peppers, whole or seeded however much heat you want

Put all of your prepared veggies onto a roasting tray.  Roast at 400 until tender.  Squeeze garlic out of peels and discard peels.  Blend in a food processor, adding water to get the consistency correct.  Add salt and check seasonings.  Add optional lime juice, if desired.  

kohlrabi, trimmed, peeled, and chopped into 3/4 inch dice
2+ tablespoons extra-virgin olive oil
2+ teaspoons finely chopped fresh thyme, or dried thyme
2+ tablespoons minced sage or 2 teaspoons dried sage
salt & pepper
winter squash, like butternut, delicata, sweet dumpling, etc., peeled, seeds removed and chopped into 3/4 inch dice

Preheat oven to 450°F. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, sage, salt, and pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.  Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme,  sage, salt, and pepper in same bowl.  Add more oil, spices, salt and pepper to taste.

Stir kohlrabi, turning it.  Then add squash and roast, stirring halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).  Toss to combine and serve.

• ½ large Sunshine squash, peeled & cut into ¾”cubes
• 1 large onion, peeled & cut into wedges
• ½-1 head radicchio, cut into wedges
• Olive oil, salt, and black pepper
• ½cup walnuts, chopped
• 1/3 cup feta cheese, or to taste
• 1 TBLS balsamic vinegar, or to taste

Toss veggies with oil, salt, and pepper and spread single layer onbaking sheet. Roastat 400until softened and browning, 30-60 min, turning once or twice. Different veggies may finish and need to be removed from oven at differenttimes. Cool roasted veggies, chop onions and radicchio to bite size, and toss with walnuts and feta. Drizzle with balsamic vinegar and serve.

• ½ medium Sunshine Squash
• 1 TBLS olive oil
• Salt, to taste

Cut squash in half. Remove seeds. Cut in quarters. Cut into 1” strips. Peel. Cut into 1” cubes. Lay on roasting tray tossed with olive oil and salt. Roast at 400 until fork tender, about 20-25 min. Pour over the following sauce whisked together. Garnish with cilantro and sesame seeds.

• 2 TBLS peanut butter
• 4 tsp coconut milk (or cream)
• 1 TBLS soy sauce
• 2 tsp rice vinegar
• 1 tsp honey
• ½ tsp fresh ginger, minced
• Cilantro, for garnish
• Sesame seeds, for garnish

1 Sweet Dumpling squash
butter
maple syrup or brown sugar (optional)

Preheat oven to 400 degrees. Cut squash in half and scoop out the seeds. Place squash face down in baking dish. Add 1/2 inch water to dish and place in oven. Bake 30-45 minutes or until a fork easily pierces the skin. Remove from oven, put butter and optional maple syrup into cavity and serve. This is a delicious and simple side dish for the fall and winter months.