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Irish Potato Soup
IRISH POTATO SOUP Helen’s version of a Southern Living Recipe (March 1999) Makes at least 11 cups   3-4 pieces bacon 1/4c Butter 1 medium Onion – thinly sliced 3 small Leeks – washed and thinly sliced 4 large Baking P
Products (Leek, Potato)

Curried Zucchini Soup
If you don't know what to do with all those zucchini's yet to come, here is a simple, quick and delicious Curried Zucchini Soup that Jack and I enjoy throughout the season. It can be frozen for later use.  - Nan Horton*1 tsp. olive oil*1 tsp. cu
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Zucchini and Tomato Casserole
     From Mom Cantelmo's Kitchen:  This wonderful casserole comes from a book that I love quite a bit, The Unabridged Vegetable Cookbook by Nika Hazelton.  Your going to love this.6 Servings1/4 cup olive oil1 small onion

Roasted Green Beans
1 pound green beans, trimmed2 tablespoons extra-virgin olive oil2 garlic cloves, minced Preheat oven to 450°. Toss green beans with olive oil on large rimmed baking sheet. Roast until browned and almost tender, stirring occasionally, about 10 min

Braised Radishes
¾ cup chicken broth 1 T butter 1 bunch radishes, halved, stems removed. leaves chopped & reserved Salt and freshly ground pepper   In a large skillet, bring the chicken broth and butter to a boil. Reduce heat, add the radishe

Garlic and Basil Dressing
While not strictly a dressing, this concoction is great for grilling, for adding zest to cooked or raw veggies, and for using on just about anything but apple pie!If you do want to make it into a traditional salad dressing, just add some quality bals

Beet Chocolate Cake
- from Simply in Season  Puree in blender until smooth. Set aside:·            2 c. beets, cooked, peeled and chopped·         &nbs
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Kale Chips
1 bunch kale, rinsed, well-driednonstick cooking spraykosher saltPreheat oven to 350F. From kale, remove and discard thick stems, and tear leaves into large pieces.  Spead in a single layer on cookie sheets. Spray leaves LIGHTLY with spray. Spri
Products (Kale)

Beets and Beet Green Recipes
BeetsThese are not the beets of your childhood – at least not the beets of my childhood.  Actually, we never had beets – they’re the one food my father cannot abide.  When I did eventually try beets I could not understand

Swiss Chard with Oil and Lemon
      From Mom Cantelmo's Kitchen:  Swiss chard is a much loved green in Italian families.  This version is a favorite way the Romans prepare and enjoy Chard.4 Servings  (In our family we'd have to double this

Beet Bruschetta
      From Mom Cantelmo's Kitchen  This is a great starter for Summer get togethers.  We toast some good Italian bread, sliced thin, and enjoy great conversation with close friends. In addition to its great taste it

Yummy Swiss Chard Pie
1 tbsp. olive oil¾ cup chopped onions1 tbsp. minced garlic or scapes1 bunch Swiss chard3-4 eggs1 cup milk or half-and-half½ teaspoon salt1 8-inch deep-dish pie shell1 cup grated cheddar or Swiss cheese½-1 tbsp. chopped fresh dill

Will's Collard Greens
Provided by Will Allen, Growing Power.  From Asparagus to Zucchini (3rd edition).1 bunch collard greens, stem cut out and discarded1/4 cup olive oil1/2 teaspoon salt1/4 teaspon pepper1 teaspoon sugar1 teaspoon minced garlic (optional)Wash the co

Garlic Stir-Fried Snap Peas
Oak Ridge Farm, from Asparagus to Zucchini, 3rd edition 3 cups snap peas1 tbsp oil (any mild one)2 large garlic cloves, minced 2 tsp fresh lemon juice salt and pepper to tastecooked rice (optional) Heat oil in skillet.  Stir in ga

Kale and Ricotta Salata Salad
¾ to 1lb. kale (you can use any kind of kale, chard or any green that isn't too bitter and can be eaten raw), separate leaf from  stem and discard stem. 2 T. finely chopped shallot or onion 1 ½  T. lemon juice &frac1

Raw Kale and Avacado Salad
Remove stems from kale, chop leaves into small bite-sized pieces. Place kale pieces in bowl, sprinkle with olive oil and massage oil into leaves with fingers. Make sure there is just enough oil to coat the kale. Add a pinch of sea salt, massage again

Chilled Beet Soup with Dill Cream
 This is a great soup for entertaining - it's easy, beautiful to behold and delicious........ CHILLED BEET SOUP WITH DILL CREAM   4 cups (or more) canned low-salt chicken broth 1 pound beets, peeled, chopped 1 cup chopped onion 3/

Chinese Cabbage Peanut Salad
In large bowl combine:1 head cabbage, chopped or shredded,2 medium carrots, chopped or shredded3 Tbs. sesame seeds1/2 cup cashewsFor sauce; {note for thinner sauce use more water, for thicker more p-butter}1/2 cups water1/2 cup peanut butter1/4 cup l

Chive Blossom Vinegar
Wash 1 to 1 1/2 cups chive blossoms, shake or spin dry, pack into clean glass jar.Cover with about 2 cups white wine or white rice vinegar {add more vinegar if needed to completly cover chive blossoms}. Cover jar {use plastic wrap under lid if u

Beet burgers
Ingredients 1 carrot (shredded) 1 beet bulb (shredded) 3 cloves garlic (crushed) 1 teaspoon fresh ginger (shredded) 1 egg (beaten) 2 teaspoons powdered coriander 2 teaspoons powdered cumin 75g breadcrumbs 2 teaspoons yellow miso 200g yogurt 8 slic

Lemon- or Lime-Dill Vinaigrette
Be cautious with the lemon zest otherwise the lemon will overpower the dill. 1 teaspoon minced or grated lemon or lime zest 1/2-teaspoon salt 1/4 cup freshly squeezed lemon juice 1/2-cup extra-virgin olive oil, plus a little more if needed 2 te
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Yogurt Dill Dressing (Reduced Fat)
This all purpose creamy dressing can be varied using other fresh herbs, such as thyme, oregano, or mint. You can substitute chives for the shallots or add curry powder, ground cumin or ground red pepper. 1/2-cup nonfat yogurt 2 shallots 2 tablesp
Products (Shallot, Dill)

Jerusalem Artichoke Soup
Jerusalem Artichoke Soup with Toasted Pumpkin SeedsEzra Title, chef and owner of Chez Vous Dining, an at-home cooking service.This is a great recipe because it’s easy, contains very few ingredients, and all the ingredients are locally grown and

Pan Fried Jerusalem Artichokes in Sage Butter
Pan-fried Jerusalem Artichokes in Sage Butterfrom epicurious.com Ingredients:3 Tbsp. butter, divided2 Tbsp. olive oil1 lb Jerusalem artichokes (sunchokes), scrubbed, cut crosswise into 1/4 inch thick rounds3 Tbsp. coarsely torn fresh sage leaves

Kale Potato Soup
1 large bunch kale, chopped1 tablespoon butter1 large onion, chopped1 clove garlic, minced2 large potatoes, diced5 cups hot water or brothSalt and pepper to taste   Steam kale and set aside. Sauté onion in butter in soup pot until go