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Recipes

Chard and white bean stew
(from Deb at Smitten Kitchen who adapted it from Dan Barber)1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned3 tablespoons olive oil1 cup (5 1/4 ounces) chopped carrots1 cup (5 ounces) chopped cele

Onion Tart
Pastry Dough 1 - 9” pie shell unbaked Prepared store bought is fine or make your own. Filling; 4 – Tablespoons of Extra Virgin olive oil 2- Large (or equivalent smaller) onions, peeled and thinly sliced 2 – Tablespoons of flou
Products (Onion)

Onion Soup
An onion soup made with a mushroom broth - delish!
Products (Onion, Mushrooms)

French Onion Soup
Ingredients 4 onions, chopped 3 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon ground black pepper 1 teaspoon white sugar 3 (10.5 ounce) cans beef broth 1 1/4 cups water 1/4 teaspoon dried thyme 1 cup white wine 1 French ba
Products (Onion, Thyme)

Baked Caramelized Onions
5 lbs yellow onions (about 5 to 6 lg onions) ¼ cup vegetable oil 1 tbsp salt   Preheat oven to 400°. Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried brown skin. Cut the onions into 1
Products (Onion)

Autumn Onion Gratin
1-1/2 sticks butter, divided 2 pounds onions, sliced 1 T dried thyme 4 t sea salt, divided 2/3 C water 2/3 C dry white wine 4 t sugar 2 1/2 pounds potatoes, peeled, cut into 1/4-inch-thick rounds 2 pounds tart apples peeled,&nb
Products (Onion, Potato, Apples)

Stacey's Sauteed Jerusalem Artichoke (Sunchoke)
Sunchoke Lemon Olive Oil Cinnamon Saute artichoke in oil for 8-10 minutes, sprinkle with cinnamon and salt.  Remove from heat.  Squeeze 1/2 lemon over them.   Enjoy. Don't over cook the sunchoke or it will taste gritty.

Mashed Jerusalem Artichokes (sunchoke)
3 cups of diced sunchoke 1/2 cup of heavy cream 2 tblspn of butter 1/2 tspn of salt 1/4 teaspoon ground pepper   Place sunchoke in a 2 qt. saucepan, and cover with water. Set over high heat and bring to a boil.  Simmer for 15 minutes
Products (Butter, Cream)

Winter Squash Bars
From Simply in Season, p. 219
Products (Pumpkin, Winter Squash, Eggs)

Winter Squash & Ginger Soup
A delicious warming soup for a cold winter day!

Baked Pasta with Winter Squash and Caramelized Onions
1 Winter Squash, about 2 cups puree (Butternut, Buttercup, Pie Pumpkin) 2 Onions, halved and sliced 3-4 tbs Olive oil 1 cup Parmesabn cheese Fresh herbs, a handful chopped Parsley, Rosemary or Thyme 1 lb pasta - shells or penne, something that w

Acorn Squash Stuffed with Wild Rice, Apples, Sage and Fresh Chevre
Fall has finally come! The leaves have changed and the markets are starting to brim with the bounty of fall, especially winter squash and apples. The warmth of the wood stove, the smell of roasting squash and the tart crunch of a fresh apple...nothi

Celeriac Soup Recipe: Creamy Autumn Soup
– adapted from Your Organic Kitchen by Jesse Ziff Cool   2 tbsp. butter 1 med. onion, finely chopped 4 cups chicken or veg. broth 1 large potato, chopped 1 large celeriac, peeled and chopped 1 tbsp. chopped fresh thyme or ½ t

Celery Rut Gratin
1 large or 2 small celeriac, peeled 1 medium rutabaga, peeled OR 3-4 hakurei turnips 2 large potatoes, scrubbed      1-2 onions, peeled 4 cloves garlic 1 tsp. salt 1–2 tsp. dried thyme ground black pepper About

Madhur Jaffrey's Grated Beets with Shallots
3 tbsp olive oil     1/2 tsp whole brown mustard seeds 2 large shallots, peeled & slivered 1 fresh hot chile in thin slices 1 pound beets, peeled & coarsely grated 1 tsp salt Put oil in large frying pan over medium h
Products (Shallot, Beet)

Winter Vegetable Pasta with Cheese
– adapted form Your Organic Kitchen by Jesse Ziff Cool   12 oz. angel hair or linguine pasta 3 tbsp. extra virgin olive oil 1 onion, peeled and cut into small wedges 2-3 garlic cloves 2 tbsp. balsamic vinegar ½ c. chicken or

Parsnip and Apple Soup
Serves 6   3 tbsp. butter 3 large leeks, white and pale green parts finely chopped, dark green parts reserved 5 large parsnips (about 1 1/2 lbs), peeled [or scrubbed!] and cut into 1/2-inch pieces 2 medium Fuji apples [what's in our box!], peele

Breakfast Veggie Fried Rice
There's so much to cook this time of year -- squash casserole, pumpkin pie, squash risotto, minestrone soup, borscht. But the recipe I want to give you this week is the magic breakfast recipe in our house. Last fall our midwife, Kirsten Lane, told

Maple Glazed Parsnips
2 cups parsnips (peeled, cut into ½ inch rounds)Spray a baking pan with oil. Place the parsnip rounds into a single layer on pan and spray lightly with oil.Sprinkle with salt. Bake in preheated oven at 400 F until soft, 30 minutes.1 tablespoon
Products (Parsnip, Butter, Maple Syrup)

Sauteed Kohlrabi
It's the season of all vegetables
Products (Kohlrabi)

Roasted Root Vegetable Medley
Use any combo of root veggies for this dish - be creative!

Golden Roots & Greens Soup
(This hearty soup is a beautiful golden color, with flecks of green swirled throughout. Delicious and nutritious autumn fare!)   1 large leek or onion 2 big or 4 medium potatoes           

Kohlrabi Vegetable Stew
modified from The Rolling Prairie Cookbook
Products (Celeriac, Kohlrabi)

Curried Squash Soup adapted from Nourishing Traditions by Sally Fallon
1 large or 2 small squash or pumpkins