All Recipes

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.
 

• 2 pounds tomatoes, any size, chopped
• 1 pound zucchini, chopped
• 1 sweet red pepper, chopped
• 1-3 cloves garlic, whole
• 3-4 TBLS olive oil
• 1-2 tsp Italian seasoning
• 2 cups broth of choice
• Salt, pepper + chopped basil, to taste

Toss veggies with olive oil, seasoning, and salt and pepper. Roast in oven at 375 until tender, about 45 min. Reheat with broth and basil. Blend. Check seasonings. Serve hot with cream if you like.

• 3 pounds tomatoes, either quartered or whole depending on size
• cooking oil or butter
• 1 onion, sliced (or scallion or fresh onion top)
• 1 clove garlic, minced
• 2 cups+ chicken broth
• salt and pepper, to taste
• balsamic vinegar, to taste
• pesto, to taste (I used 2 TBLS)
• cream, to taste

Roast the tomatoes on a baking sheet at 375 until softened and you can slip off the skins easily.  Remove and discard the skins and keep all the juices and pulp in a bowl.  Heat a pot with oil or butter.  Saute onion until translucent, about 5-10 min.  Add garlic and saute 1 more min.  Add roasted tomatoes and broth.  Simmer until onions are soft, about 10 more min.  Puree.  Add salt, pepper, balsamic vinegar, pesto, and cream to taste.  Serve warm.

Other root veggies or cabbage or garlic or onions or anything else(!) can be added to this basic recipe to make a tasty and interesting medley.  Roasted vegetables are always sweeter than raw because the dry heat concentrates their innate sugars.

turnips, peeled and coarsley chopped or cut into wedges
olive oil
salt and pepper
dried thyme

Toss turnips with other ingredients.  Lay on a greased baking sheet and roast in the oven at 375 until tender and browned, about 45 minutes.

• 1/2 cup garlic scapes, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Mix in blender or food processor. I find that garlic scapes are a bit hard when raw, so I always mix thoroughly.

Robert says that this recipe for Gingered Carrots is one of his go-to veggie sides.

• 1 pound of carrots, chopped into desired bite size pieces
• One tablespoon of minced ginger
• One tablespoon honey or maple syrup
• One tablespoon olive oil
• One teaspoon cinnamon
• A pinch of salt and pepper

Toss prepared carrots with the rest of the ingredients.  Roast at 400° until tender.

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
 

4 cups raw beets, grated
2 tbls butter
Juice of 1 lemon
Salt and pepper to taste
1 tbls flour
½ cup water

Heat the butter in a pan, add beets, lemon juice, salt and pepper. Cook, covered, over very low heat for 25 minutes, stirring occasionally. Now sift flour on top of beets. Do not stir. Recover and cook for 15 more minutes. Stir, add water, bring to a boil and serve. The tanginess of the lemon juice in this recipe pairs perfectly with the sweetness of the beets.
 

4 slices bacon, cut into 1 inch pieces
1 lb. rutabagas, ends trimmed, peeled & cut into ½” dice
1 medium onion, chopped
1 small celeriac, ends trimmed, peeled & cut into ½” dice
½ tsp salt
Ground pepper, to taste
1/8-1/4 tsp cayenne pepper
2 cloves garlic, minced

Heat a heavy bottomed frying pan over medium. Fry bacon until crisp, about 5 minutes. Transfer bacon to
plate. On medium-high heat, add rutabaga, onion, and celeriac to the bacon grease and sauté for 2 minutes stirring constantly. Reduce heat to medium, cover, and cook stirring occasionally to prevent sticking for 15-20 minutes until rutabagas are tender. Uncover pan and add salt, pepper, cayenne, and garlic. Increase heat to brown the edges of vegetables and stir around seasonings for about 2 minutes. Turn off heat and stir in bacon. Serve hot. Serves 2-4.

• 6 TBLS butter
• 4-5 cups chopped rutabaga
• 1-2 cups chopped carrots
• 1-2 cups chopped onions
• 1 tsp dried sage
• ¼ cup flour
• 2 cups heavy cream
• 6 cups chicken stock
• Salt and pepper to taste
• 8 oz grated cheddar cheese

Heat 2 TBLS butter in large pot on med heat. Add veggies. Sauté until softening, 10 min. Add sage and stir for 1 min. Meanwhile heat remaining 4 TBLS butter in saucepan over med heat. When hot, whisk in flour until smooth. Slowly add cream. Bring to a simmer. Add cream mixture to veggies along with chicken stock. Bring to a boil then simmer until veggies are tender. Puree and season to taste. Serve hot topping each bowl with grated cheese.

This is a great side dish with a flexible recipe.  Use whatever proportions of rutabaga and carrots that you have on hand and it will come out good. 

2 lbs rutabaga, peeled and cut into 1 inch chunks
2 lbs carrots, peeled and cut into 1 inch chunks
3-6 TBLS butter, to taste
sugar, honey or other sweetener, to taste (optional)
salt and pepper to taste

In a large pot cover rutabaga and carrots with water.  Bring to a boil, reduce heat, and simmer until the vegetables are fork tender.  Drain well.  Mash by hand or use a food processor to puree.  Add butter, sweetener, salt and pepper to taste.

Store in a tightly lidded container in the fridge for a couple days and reheat to serve.

Rutabaga Puree
1 rutabaga, peeled and cut into long slices
1 pound potatoes, cut into 1” chunks
¼ cup milk or cream
4 tbls butter
½ tsp dried thyme
Salt and pepper to taste

Bring a pot of water to a boil, add rutabaga and simmer ten minutes.  Add potatoes, cook until vegetables are tender.  Drain.  Add remaining ingredients and mash.  Serve hot.  Makes 6-8 side dish servings.
 

Gene thinks that this dish really brings out the sweetness of the rutabaga!  Give it a try as a delicious side dish or add ground beef at the end and make it a one-skillet-meal!

3-4 tablespoons oil or butter
2-3 cups rutabaga, peeled and chopped into 1/2 inch cubes
1 large onion or 1 cup shallots, chopped
1 tablespoon crushed sage (or more to taste)
salt and pepper to taste

Heat oil on medium heat in large skillet.  Add all ingredients and saute, stirring for about 2-3 minutes.  Then lower heat to medium-low and cover the skillet.  Cook until tender and soft but not mushy, stirring to prevent sticking, for about 45 minutes.  Taste and add more salt, pepper, and/or sage if needed.  Serve hot!

• 1 lb rutabaga, peeled and sliced 1/8” thick
• 1 lb potatoes, peeled and sliced 1/8” thick
• ½ lb celeriac, peeled and sliced 1/8” thick
• 1 ¾ cups heavy cream
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• ¼ - ½ cup parmesan cheese, grated

In wide skillet bring to gentle simmer vegetables, thyme, cream, salt, pepper for about 15 min, covered, turning, until softening on edges and still crisp in centers. Grease 2 qt baking dish. Add half of veg mixture. Top with half of cheese. Add other half veg mixture. Top with rest of cheese. Bake at 400 for 15-20 min until bubbly and tender.

I love this dish!  But, the paneer (Indian cheese that can be cubed and cooked) is hard to come by so I ususally make it without it and it's just as good. 

1/2 pound spinach, washed
1 tablespoon oil
4 oz paneer cheese, cubed (optional)
1 small onion, minced
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon turmeric
1/4 teaspoon cumin powder
1/8 teaspoon corriander powder
pinch mustard powder
pinch red pepper flakes
pinch cardamom
1 clove
salt and pepper to taste
1/2-3/4 cup buttermilk or cream
pinch of ground nutmeg

Heat oil in large skillet on medium.  Sautee paneer until lightly browned, about 3-5 minutes.  Remove paneer from heat and add onion, sauteeing until softened, about 5 minutes.  Add garlic, ginger, spices and salt.  Cook for a couple more minutes, stirring constantly.  Turn up the heat and add spinach, stirring until wilted down.  Stir in buttermilk/cream and simmer until thickened, about 5 minutes.  You might need to add more cream if necessary.  Check seasonings, adding more if needed, and add the nutmeg.  Remove from heat, stir in the paneer, and serve hot.
 

This is a summer version of a favorite way to use turnips!  Delicious with scrambled eggs in the mornings.

1-2 tablespoons cooking oil
1 bunch salad turnips, cut into ¾ inch chunks
1 bunch salad turnip greens, stems removed and leaves shredded
¼ teaspoon cumin seeds
¼ cup onion, minced
1 medium-large tomato, chopped
cayenne pepper to taste
salt and pepper to taste

Heat oil in skillet over medium-high heat.  Add turnips and cook, stirring until browned, about 5-7 minutes.  Remove turnips.  Add greens, stirring until wilted.  Remove greens.  Add cumin seeds and onion to heat for 2 mins stirring.  Add tomatoes, cayenne, salt, and pepper.  Stir to remove anything stuck on pan.  Add turnips, greens, and yogurt.  Simmer uncovered on medium until tender and saucy, about 10-20 min.  Stir to prevent sticking.  Check seasonings.