Recipes

Make finding a recipe or ingredient easy by using our search bar.  Simply type a vegetable, ingredient or recipe name and narrow your search. 


Dark Leafy Greens and Ham

Directions:

Chop onions and garlic and add to skillet on medium heat with 2 tablespoons of butter.  Let cook until tender.  While cooking onions, dice 2 bunches of dark greens and add to onion/garlic mixture in skillet on medium heat. 

Add the 1 jar of salsa and incorporate.  Place ham end on top of green mixture and ad 1/2cup water to keep kale from browning. Cover for 10 minutes mixing occasionally. 

Remove ham end and place on cutting board.  Dice into 1/2inch squares and toss back into the mix in the skillet.  Cover for another 5 minutes or until kale is tender.  

Remove cover and stir in 1/2 cup heavy cream.  Bring the dish back up to a simmer, stir occasionally. 

Turn off burner and move skillet to cool.

 Serve. 

 

INGREDIENTS:

2 bunches kale, collards, swiss chard, pac choi, or mustard greens

3 gloves garlic

1 yellow onions

1 jar salsa

2 tablespoons butter

1/2 cup water

1/2 cup heavy cream

1 lb ham end

salt & pepper

 

Creamed Kale

INGREDIENTS: 
3 bunches kale
3 cloves garlic
1 onion
1 cup whole milk
1 cup heavy cream
1 stick butter
1 tsp nutmeg
1 tsp red pepper flakes
salt and pepper
 
 
 

Directions:  

Dice kale bunches and add to large skillet on medium heat with 1/2cup of water on the bottom.  Cook until very tender, making sure the kale does not brown from lack of water.  Add water when needed. 

As kale cooks, brown garlic and onions in butter.  Once brown add to tender kale along with 1 cup whole milk, 1 cup heavy cream and the rest of the butter.  Incorporate and let simmer for 3 minutes.  Add nutmeg, red pepper flakes and salt and pepper.  

Once simmered turn off burner and move all ingredients to food processor and lightly blend until kale is finely chopped.

Move to serving dish and enjoy!


Shepherd's pie

DIRECTIONS:

Halve and boil potatoes in lightly salted water for 12 minutes or until soft. Drain and place in bowl to mash.  Add the butter and heavy cream, along with salt and pepper to taste.  Mash and blend until smooth.

Next, quarter the onion, garlic, carrots and radish and place in food processor.  Pulse until finely diced and move to separate bowl.  In bowl, mix in broccoli and corn. 

Preheat oven to 350F.

On the stove top cook turkey sausage until brown in a cast iron pan.  Remove sausage from pan and add a tablespoon of butter.  On medium heat cook all diced vegetables until roots are soft. Stir in 1 tablespoon of tomato paste.  Add turkey sausage back in and fold to incorporate. Turn stove off and lightly flatten ingredients to the pan.  Add the mashed potatoes on top and smooth until evenly distributed over surface of vegetables. 

Place cast iron in oven at 350F and cook for 25 minutes or until potatoes are lightly browned.  

INGREDIENTS:

1 cup broccoli

1 medium onion

3 medium carrots

1 large storage radish

1 cup corn

3 cloves garlic

1/2 lb breakfast turkey sausage

1 tbsp tomato paste

3lbs potatoes

1/2 cup heavy cream

1/4 cup butter


Teriyaki Brussel Sprouts WITH RADICCHIO

INGREDIENTS:

DIRECTIONS:

Melt the butter in the pan on low/med low heat.  Add garlic and onions.  Halve brussel sprouts and brown in pan with garlic and onions.  Once browned on one or more sides add the thinly sliced radicchio. Cook for 5 minutes on medium heat.  Turn heat to low and stir in the teriyaki sauce and milk or cream and let heat for 2 minutes.  Turn off burner and grate cheese on top.  

1 cup brussel sprout

1 yellow onion

1/2 head radicchio

4 cloves garlic

1/2 cup grated parmesan

1/4 cup heavy cream or milk

3 tbsp teriyaki sauce  

4 tbsp butter

 


Recipes from Customer Appreciation Dinner, Summer 2016

For an early summer celebration dinner it's no surprise we featured the beautiful produce the season is bringing.  Our goal was a menu that was bright, cool, and crunchy, refreshing but hearty. Everything was very simple so the recipes are short indeed.  I think all these cold salads are even better the day after they're made.  

Dish #1:  For meat, we had grilled chicken roulades filled with pesto/chimichurri.  

Whole chicken, deboned.  Much easier with a suitable knife.  Click here for a tutorial.

1 medium bunch each of basil and parsley.  Adding a bunch of oregano would be even better.

2 ounces Romano Cheese

1/2 head of garlic

butcher's twine

Blend all ingredients except chicken and set aside.  Lay the chicken out flat, skin side down, manipulating it so that there is both white and dark meat at all points across its width. Season the chicken with salt and pepper. Spread the herb puree all over the chicken, leaving a 2in band without puree at the far end.  Roll the whole thing up, achieving as many turns as possible.  This will probably be a bit sloppy.  Truss the roll up as shown here, season the outside with salt and pepper, and cook on a medium-hot grill until internal temperature reads 165 degrees.  


Dish #1:  For meat, we had grilled chicken roulades filled with pesto/chimichurri.  

Whole chicken, deboned.  Much easier with a suitable knife.  Click here for a tutorial.

1 medium bunch each of basil and parsley.  Adding a bunch of oregano would be even better.

2 ounces Romano Cheese

1/2 head of garlic

butcher's twine

Blend all ingredients except chicken and set aside.  Lay the chicken out flat, skin side down, manipulating it so that there is both white and dark meat at all points across its width. Season the chicken with salt and pepper. Spread the herb puree all over the chicken, leaving a 2in band without puree at the far end.  Roll the whole thing up, achieving as many turns as possible.  This will probably be a bit sloppy.  Truss the roll up as shown here, season the outside with salt and pepper, and cook on a medium-hot grill until internal temperature reads 165 degrees.  

 


Dish # 2: Chilled sweet corn and zucchini soup: I was concerned we wouldn't have enough corn to make corn soup for everyone, so I combined recipes for chilled corn and chilled zucchini soup.  Turns out there was no need to worry.  The combination was still delicious, though.  I found the recipe here.  The original idea was corn chowder, but I wanted to avoid any heaviness that might come with using flour, as well as to consider folks with dietary restrictions.  Note that you do not want the vegetables to brown at all.  Finally, in the interest of time, I ended up not straining the fibers out of the soup, as it was filtering very slowly through the cheesecloth.  It was still delicious, but the satin texture of what did end up getting strained was so glorious, I would go through the trouble next time.

 


Dish #3: Our friend Mike is an old hand making fresh pasta, and offered to make some for the dinner.  We got some of the freshly milled flour and semolina milled by Shana (Maestra at Talking Breads, whose loaves our members enjoy) and spent part of a morning making the linguine and hanging it to dry.  Before the dinner, it was boiled, then tossed with garlic and butter, and served with halved cherry tomatoes marinated in salt, pepper, balsamic, olive oil, and basil. Slicing all those cherry tomatoes in half could take forever, but my solution was to arrange two rolled dishtowels so that the ct's were held in a single line across the cutting board, and one stroke of the knife cut them neatly in half, about 20 at a time. 

 


Dish #4: Red cabbage coleslaw

1 red cabbage

2 carrots

1 large sweet onion, or two medium

1/2 cup each mayonnaise and plain yogurt

2 T white vinegar and/or lemon juice

2 T spicy mustard

I sliced all the vegetables very thin using a mandoline slicer, the best way to get slices of uniform thickness, especially if they are very thin.  For the carrots, my mandoline has a blade to make matchsticks, but the large holes in a box grater will work fine too.  Combine all ingredients and add salt and pepper to taste.  In my opinion, you can use any proportion of mayo or yogurt, all of one and none of the other, but I like the combination.  


Dish #5: German cucumber salad.

 

This is an old classic, one of my favorites.  You can probably find better and more traditional recipes than mine here, but like most of my stuff, I wing it.

 

3 cucumbers , very thinly sliced (mandoline is best)

1 large sweet onion, sliced the same way

1/2 cup thick plain yogurt or sour cream

2 T white or white wine vinegar, plus extra

dill leaf, chopped

Liberally salt the sliced cucumbers and onion, toss, then let sit for 20 minutes to shed water. This is important. Drain this water, pressing gently to squeeze out more, but not so much that the cucumbers are crushed.  Add remaining ingredients, Salt and pepper to taste, then add yogurt or vinegar to get the desired consistency.  If your yogurt is thin, try to get out more water or cut back on the vinegar.   Refrigerate overnight for best flavor.