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Warm Pear and Arugula Salad with Grilled Onions
Warm Pear and Arugula Salad with Grilled Onions Be creative with this recipe from the New England Herb Company’s website.  Substitute golden raisins for the sliced pear, use honey if you don’t have maple syrup, or sprinkle sea salt
Products (Greens: Arugula, Pears)

Rhubarb Bread
1 1/2 c light brown sugar2/3 c vegetable oil1 egg1c sour milk or buttermilk2 tsp vanilla2 1/2 c flour1 tsp baking soda1 tsp salt1 1/2 c chopped rhubarn1/2 c walnuts1 T melted butter1/4 c sugar  1.  Mix the first 8 ingredients together
Products (Rhubarb)

Stir-Fried Snow Peas with Tofu
1 tablespoon hoisin sauce1 tablespoon Worcestershire sauce1 tablespoon soy sauce3 tablespoons dry sherry1 teaspoon toasted sesame oil2 tablespoons peanut oil8 ounces tofu, drained, dried well with paper towels, and cut into 1 by 1 by 1/2 inch cubes1
Products (Garlic, Pea)

Chard Pesto
Chard Pesto3 cups swiss chard3/4 cup fresh basil2-3 cloves garlic1/2 cup olive oil1 cup feta cheese, crumbled1/2 cup walnutsIn a food processor or blender, miix together swiss chard, basil, garlic, olive oil, feta cheese and walnuts until wello blend
Products (Garlic, Swiss Chard, Basil, Chard)

Beet Greens
Chop greens in bite-sized pieces, keep stems separate. Saute stems and a few cloves minced garlic in olive oil for a minute. Add chopped greens and saute another minute. Turn heat to low, add a few tbs. water, cover tightly, and simmer a few minu
Products (Beet Greens)

Arugula Pasta
Chop 1-2 bunches arugula leaves. Cook pasta (bows are nice), drain. While pasta is cooking saute 3-4 cloves minced garlic in olive oil (add mushrooms if desired) Toss warm pasta, garlic, arugula, salt to taste and a few walnuts or pecans. Top wit
Products (Greens: Arugula)

Warm Arugula Salad with Garlic Croutons
Vinaigrette 1 head of garlic 4 tablespoons plus 3/4 cup olive oil 1/4 cup finely chopped shallots 4 tablespoons balsamic vinegar 2 tablespoons chopped fresh thyme 2 large red onions, sliced into 1/4-inch-thick rings, separated Salad 2 tabl

Arugula with Gorgonzola, Beets & Sweet Walnuts
Cook beets until tender, slip off the skins and slice. Toss with the 1 T olive oil, 1 T wine or herbed vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Mix 1 c.chopped walnuts well with ¼ c. corn syrup and ¼ c brown sugar. Spread on cookie sheet and b
Products (Greens: Arugula, Beet)

Thin Spaghetti with Fresh Basil and Tomato Sauce
Spaghettini alla carettiera From Marcella Hazan’s Classic Italian Cookbook Carretti were hand-or mule-driven carts in which wine and produce were brought into Rome from the surrounding hills. The carettieri, the cart drivers, were notorious
Products (Tomato, Basil)

Green Beans & Shrimp
Saute 1lb of shrimp in a hot pan with olive oil and then set aside. Heat more olive oil and saute 3 cloves of smashed garlic. Add 1 1/2 c. beans and 1 c. peas as well as 1 tsp lemon zest and saute some more. Add a chicken bouillon cube and 1/2 c
Products (Garlic, Pea, Green Beans)

Herbed Pasta
Use any combination of fresh herbs you like (we like to include about 1/2 oregano), chopped and tossed with minced garlic into about 1/4c hot olive oil. Let sit about an hour and toss with pasta.
Products (Oregano)