All Recipes

We use this basic formula for any veggies to make a delicious, one-of-a-kind stir-fry with whatever we have in our fridge!  Feel free to change this up for whatever you have and use the same dressing.  Or tweak that, too! 🙂

½ cabbage, thinly sliced
½ pound snow peas, chopped
1 bunch radishes, chopped
2 garlic scapes, minced
1-2 tablespoons ginger, minced

Heat oil on medium-high, add veggies and stir until tender-crisp.  Remove from heat and pour over the following dressing:  1 TBLS each maple syrup, cider vinegar, soy sauce, 2 TBLS olive oil, and ½ tsp cayenne powder. Toss & serve.

This is Mary Margaret’s favorite way to stew chicken pieces. The sauce has such wonderful flavor!

1 Chicken cut into 8 pieces or 4 thighs or 4 drumsticks
1 ½ lb. onions, thinly sliced
2 garlic cloves, minced
4 TBSP cooking oil or butter
2 TBSP paprika
1 ½ cups chicken stock
Salt and pepper

Heat oil on medium in large heavy bottomed skillet or heavy bottomed 4 quart pot. Add onions and garlic and sauté until softened, about 7 minutes. Add chicken pieces and sauté with onions until chicken pieces are browned, about 3 minutes. Briefly remove from heat and add paprika and season to taste with salt and pepper. Stir well to incorporate seasonings. Add chicken stock and return to heat. Bring to a boil and then reduce heat to a simmer. Simmer one hour with a lid on. Then, remove the lid and increase the heat to boil off some of the stock until it has thickened into a sauce, about 15 minutes. Check the seasonings and serve. Serves 4.

4 cups chicken stock (or water)
1 cup cooked chicken meat, diced
1 cup green beans, chopped to 1-inch pieces
1 cup carrots, diced
4 TBSP tomato paste (optional)
1-2 cups zucchini, quartered lengthwise and cut into 1-inch pieces
2 Tbls parsley, minced
Salt and pepper

Bring stock to a boil, reduce heat and add carrots. Simmer for 5 minutes, add beans, zucchini, and chicken and simmer for about 10 minutes until vegetables are just tender and still green. Stir in parsley, season to taste and serve. You can substitute any cooking vegetable for the ones in the soup (celery, leeks, turnips, etc.). You can also add the tomato paste at the beginning with the carrots, which is especially a good idea if you are using water instead of chicken stock (or if you omit the chicken meat also).

I just love this recipe!  It is so delicious!  The only catch which keeps me from making it endlessly is that it takes a little while to prep it up.  Otherwise 5 stars!

• 6-8 poblano peppers
• cooking oil
• 1 pound ground beef
• 1 green pepper, chopped
• salt and pepper to taste
• dried oregano to taste
• 1 clove garlic minced, or to taste
• 4 eggs, beaten
• 1 cup half and half
• 1 TBLS flour
• 4 cups+ grated cheese (cheddar, jack, a little parmesan, whatever you have will work)
• 1+ cup tomato sauce (or if in season, use chopped fresh tomatoes)

In your oven, heat the broiler and place the poblano peppers under it until they are blackened and roasted, turning often to evenly roast.  Remove from oven.  Let cool and then peel away as best you can the skin from the peppers.  If you can't get it all, it's okay, but try to get the easy stuff, at least.

Heat oil in a skillet and brown the beef.  Add green pepper and saute until tender.  Add salt, pepper, oregano and garlic.  Stir for 1-2 minutes more.  

Meanwhile, combine the eggs, half and half and flour.

In a baking dish layer half of meat, chillis and cheese.  Repeat.  Pour over egg mixture.  

Bake at 350 until almost set.  Remove from oven and top with tomato sauce or chopped tomatoes.  Return to oven and bake an additional 15-20 mins until fully set.

• ½ - ¾ lb tomatillos, husked, washed, and quartered
• 1 medium onion, chopped
• 2 cloves garlic, peeled and smashed
• 1 TBLS olive oil
• Salt, to taste
• 1-2 cucumbers, peeled and chopped
• 1 green bell pepper, chopped
• Juice of one lime

Preheat oven to 400. Toss tomatillos, onion, and garlic on baking sheet with oil and salt. Roast 20 minutes, cool, and smash tomatillos. Add all ingredients to blender and puree until smooth. Thin with ¼-1 cup water. Season with salt and pepper. Serve chilled. 

This is Asst Manager Robert's favorite recipe for Chinese cabbage.  And we're so glad that he shared it with us, because it is ours now, too!  Keeps well in the fridge for leftovers so make a big batch.

• 1 head Chinese cabbage, shredded
• 2 cups+ carrots, grated
• 1-2 red peppers, finely chopped
• ½ cup onion or scallion, finely chopped
• 1/2-1 cup peanuts, walnuts, etc, chopped
• Poblano pepper, minced, to taste (optional), or red pepper flakes

Combine above ingredients well.

Pour over the following ingredients whisked together to make a dressing:

• Juice of 1-2 limes
• 4 TBLS peanut butter
• 1-3 teaspoons fresh ginger root, minced
• 1-3 TBLS soy sauce
• Apple cider vinegar, to taste
• Salt and pepper, to taste
• Olive oil for thinning if necessary
   

• ½ head Chinese cabbage, shredded
• 2 medium carrots, grated
• ½ cup onion, diced (or scallion)

Toss above ingredients in large bowl and pour over the following dressing whisked together:

• Juice of 2 limes
• ½ tsp salt + pepper to taste
• 1 TBLS honey
• ¼ cup olive oil
• 1 tsp grated ginger
• Jalapeno, minced to taste (optional)
• Cilantro, chopped (optional)

2-3 tbsp cooking oil
½ cup onion, thinly sliced
2-inch piece of ginger, minced
4 garlic cloves, minced
½ head Chinese cabbage, thinly sliced
1 cup carrots, grated
Salt
1/8 tsp cayenne pepper
1 tbsp vinegar (cider or rice wine)

Heat oil over medium heat in skillet. Add onion, ginger, garlic stirring often for 2 minutes. Add cabbage, carrots, salt, cayenne and stir-fry about 5 minutes or until Chinese cabbage has softened. Add vinegar and mix. Remove from heat and serve. Serves 2-4.

Chinese leaf cabbage is very tender and requires very little cooking!  Watch for this when you make this recipe.

1-2 TBSP cooking oil
1 bunch green onions, chopped
24 Oregon Giant snow peas or snap peas, stringed and chopped
1 TSP minced ginger root
2-3 heads chinese leaf cabbage, washed and chopped
1 clove minced garlic or 1 tablespoons minced garlic scape
1/4 TSP red chili flakes

Dressing:
3 TBSP olive oil
1 TBSP cider vinegar
1 TBSP soy sauce

Heat oil in a skillet.  Add onions and cook 2 minutes, stirring.  Add peas and ginger and cook another 4 minutes.  Then add chinese leaf cabbage, garlic, chili flakes and stir-fry until leaves wilt down.  Remove from heat.  Pour over the dressing and serve hot.  Serves 2-4.

This is a basic example of how you can use purslane in a stir-fry.  Alter the ingredients based on what you have available and it will still be delicious!

• 1-2 TBLS cooking oil
• 1-2 garlic scapes, chopped
• 2 scallions, chopped
• 1 bunch purslane, leaves picked off, stems chopped
• 2 cups pac choi, stems & leaves chopped
• 1 TBLS soy sauce
• ½ tsp sesame oil
• ½ teaspoon sugar (or other sweetener)

Heat oil in large skillet over med-high heat. Add scapes, scallions, purslane stems and pac choi stems. Stir-fry 2-3 min. until softening. Add leaves of purslane and pac choi with soy sauce, sesame oil, and sugar. Stir-fry 1 minute. Serve hot.

1 bunch radishes, trimmed
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 garlic clove, minced
1 teapsoon seasame oil

Take a hammer or potato masher and lightly crush each radish.  Don't mash it to bits, just smash it leaving it mostly intact.  Whisk up all of the other ingredients besides radishes and pour over the crushed (but still whole) radishes.  Toss to combine.  Cover and store in the refrigerator.  This salad can be served right away or may be stored for up to 1-2 weeks. 

Great winter dish served this over rice!

1 Daikon radish, peeled and chopped into bite size pieces
2 tablespoons cooking oil
½ cup onions, chopped
1 tablespoon ginger root, peeled and chopped
2-3 tablespoons soy sauce
1 teaspoon sugar or other sweetener
2-4 garlic cloves, peeled and chopped
1 teaspoon toasted sesame oil

Heat oil on medium high and add onions and ginger.  Stir fry 1 min.  Add ½ to 1 cup water and the rest of the ingredients except sesame oil.  Bring to boil, reduce heat, simmer covered until daikon is tender.  Uncover and boil away any remaining water into a sauce.  Add sesame oil, check salt, and serve hot!

3 TBSP cooking oil 
2 TSP ginger, minced
1 medium onion, sliced
2-3 inches Daikon radish, quartered and sliced
1/2 pound broccoli, cut into small flowerettes (or other vegetable like sliced carrots, green beans, cauliflower, cabbage, etc.)
2 TBSP natural soy sauce
2 TBSP white wine or rice wine
4-6 TBSP water

Heat oil on medium heat in skillet and saute onion and ginger for 10 minutes stirring until soft.  Add Daikon, broccoli, soy sauce, wine, and 4 TBSP water.  Cover and steam for 10 minutes or until broccoli is soft.  Lift cover periodically, stir, and add additional water if needed.  Serve hot.  Serves 2-4.

• ¼ cup olive oil
• ¼ cup lemon juice
• ¼ cup fresh chives, minced
• 1-2 tsp prepared mustard of choice
• 1 tsp honey
• 1 tsp salt
• Salt to taste

Whisk together and store in fridge.
 

This is a great fall and winter dish that can be made with mostly locally produced food!  It comes out a bit like a warm cabbage applesauce and is a great reheated leftover.  Yum!

1/2 medium green cabbage, shredded
3 tablespoons oil
2 large or 3 medium apples, peeled and chopped
1 onion, sliced thinly
1 teaspoon juniper berries (optional)
1 cup apple cider
dash apple cider vinegar
salt and pepper to taste

Heat oil in skillet on medium.  Add onions and apples and saute, stirring until softening about 15 minutes.  Add cabbage, optional juniper berries, and apple cider.  Bring to boil, reduce heat, cover, and simmer gently until cabbage and apples are very soft, about 30 minutes.  Stir occasionally and check amount of liquid, adding a little more if neccesary.  When cabbage is very tender, remove lid, increase heat and add apple cider vinegar.  Boil off remaining liquid, stirring frequently.  Season to taste and serve hot!

3 tablespoons oil
2 leeks, cleaned and sliced
4 tablespoons shallots, minced (or 1 tablespoon minced garlic)
2 lbs red cabbage, cored and thinly sliced
2 cups apple cider
2 tablespoons lemon juice
2 tablespoons fresh dill, minced

Sauté leeks and shallot in oil on medium heat.  Add cabbage.  Cook until it begins to brown (~15 min.) stirring.  Add cider and simmer until most of cider has been evaporated. Top with lemon juice, dill, salt & pepper to taste.

You could really use any combo of veggies here.  This is just one example using spring veggies.  Also try adding greens like lettuce or even the tops from the radishes!

1-2 cups cooked chicken, chopped
¼-½ cup scallions, thinly sliced at an angle
½-1 bunch radishes, sliced
handful of snap peas, snapped and chopped
½-1 bunch cilantro, washed and chopped

4 TBLS olive oil
2-3 TBLS lime juice (or lemon/vinegar)
Seasonings to taste: cayenne powder, cumin, salt, pepper

Whisk above together to make dressing.  Pour over tossed salad ingredients.

This stuff is so good that you can eat it right off the spatula.  Seriously!  Good on rice and veggie stir-fry, with grilled meats or fish, or as a spread on bread.  Yum!

• 1 garlic scape or garlic clove
• 1 bunch arugula
• 1 bunch cilantro
• 1-2 scallions
• 1 small jalapeno or cayenne powder to taste
• Zest and juice of 2 limes
• 1/4-1/2 cup rice vinegar, to taste
• Salt to taste
• ½-3/4 cup olive oil, to taste

Chop garlic in food processor. Add rest of ingredients until combined. Let rest 1 hour. Store in fridge for 1 week. 

Another excellent way to eat cilantro is to make an herbed butter with it:

2 TBSP cilantro minced
2 TSP fresh squeezed lime juice
1/2 TSP grated or minced ginger
1/2 cup butter, softened

Combine cilantro with fresh lime juice, and ginger.  Stir this mixture into butter, and then form the herbed butter into a 6” log on wax paper.  Roll up the wax paper, twist the ends and refrigerate (or freeze).  To serve, slice nice thick pats of the butter onto hot fish fillets or beef steaks so that the cilantro butter melts over them.

• 2 TBLS fresh lime juice
• 1 garlic scape, minced
• ½ tsp sugar
• ½ tsp salt
• 1/8 tsp ground coriander
• 2 TBLS olive oil
• 2 TBLS cilantro, chopped fine

Mix together all ingredients and serve over salad.

Cilantro is an herb that pairs excellently with tomatoes (see "Tomatoes" in our Vegetable Gallery for a salsa recipe) as well as with fish, fowl, and beef. The following recipe for cilantro sauce is good over any of the aforementioned meats, whether they are hot or cold:

1 bunch cilantro leaves, chopped (coarse stems removed)
½ cup mayonnaise
½ cup sour cream
1 tsp fresh lime (or lemon) juice
Pinch of cayenne pepper

Blend all ingredients until smooth and serve or refrigerate to chill.
 

6 egg yolks
2-4 tablespoons honey
juice of 2 juicy limes (1/2 cup)
1/2 bunch cilantro, finely minced (can include stems here)
3 cups cream

Beat together egg yolks and honey until smooth.  Add the rest of the ingredients and pour into ice cream maker and proceed according to the machine's directions.  Delish!!

1 teaspoon lime zest
2 tablespoons fresh lime juice
1 teaspoon balsamic vinegar
5 tablespoons oil
2 tablespoons cilantro leaves, minced
2 tablespoons fresh chives or onion, minced
Salt to taste

Combine lime zest and juice and vinegar in a small bowl or jar.  Wisk in oil to a blended consistency.  Then, stir in cilantro and chives/onion, season with salt, and pour over prepared salad.

• 1 cup claytonia leaves and stems, chopped
• 1 cup arugula, chopped
• 2 cups lettuce chopped
• 1 cup green apple, thinly sliced and chopped into bite-size pieces
• 1/2 cup toasted nuts of your choice, chopped
• 6 TBLS Olive oil
• 2 TBLS vinegar (red wine or apple cider are good choices)
• Salt, and pepper to taste

Toss greens in a large bowl. Add apples and nuts on top of greens. Mix oil, vinegar, salt, and pepper. Drizzle over salad and serve.

• 8 oz bok choy, rinsed + sliced into ½” strips
• 8 oz roasted chicken, or protein of choice
• 2 tsp sesame oil
• 3 tablespoons soy sauce
• 1 quart chicken broth, or broth of choice
• 2-8 oz rice vermicelli or noodles of choice
• 1 tablespoon fresh ginger root, grated
• Chives for garnish

Bring chicken broth to boil over high heat. Add prepared bok choy and noodles. Simmer 2-4 min until desired tenderness. Chop chicken into bite size pieces. Add chicken and rest of ingredients. Heat through and garnish with chives. Serve immediately.