This page is for listing of interesting recipes, often provided by our vendors.
Stuffed Poblano Peppers
Saute the onions & garlic for 5 minutes.
Toss the chopped greens on top of the onion/garlic mixture, mix well, turn off heat, cover and letsit for a few minutes until wilted.
Core the poblano peppers.
Place the ricotta cheese, shredded cheese and cooked rice into a medium bowl.
Transfer the onions/garlic/greens mixture into the bowl and mix everything well, this is yourfilling.Using a spoon, fill each pepper with the cheesy filling and place in a baking dish
Pour the entire jar of salsa over the peppers and bake at 350° for ½ hour or until the peppers aresoft.
Top with a dollop of greek yogurt or sour cream
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Cardamom French Toast with Peach Compote
from the Cary Dinner Fairy
1 ¼ c. Milk
½ c. Heavy Cream
3 ea. Egg yolks
3 ea. Large eggs
1 tsp Cardamom
½ tsp. Cinnamon
¼ tsp. Nutmeg
1 tsp. Lemon zest
1 ea. Day-old Baguette, sliced in ½” pieces
3 ea. Ripe peaches
¼ c. Local honey
2 Tb. Brown sugar
2 tsp. Lemon juice
¼ tsp. Cinnamon
tt. Kosher salt
tt. Cayenne pepper
In a bowl, whisk together first 8 ingredients.
Place baguette slices in a shallow baking dish, overlapping slightly, and pour egg mixture over
top. Cover and refrigerate for 2 hours or overnight.
In a large sauté pan, melt 1 TB of butter over medium heat. Gently remove bread slices from egg
mixture and place in sauté pan in batches, browning bread on each side, about 4 minutes per side.
When browned, remove from pan and keep warm until serving.
For compote, remove pits from peaches and dice in ¼” pieces. In a small bowl, combine peaches with
remaining ingredients. Spoon compote on top of browned bread and serve.
BBT (Basil, Bacon and Tomato) Sandwich:
I like to use goat cheese instead of mayonaise in this recipe for some extra tang. I also use
crisp cooked hog jowls instead of bacon. Hog jowl is usually thicker cut and bit more fatty. It’s
sometime easier to find a local source as well and it typically cheaper than bacon. Top the
sandwich with a fried egg if you’re feeling really hungry.
3. Cover bottom half with 4 to 6 large fresh basil leaves and a thick layer of 4 to 6 slices
firm-ripe heirloom tomatoes. Sprinkle with salt and fresh-ground pepper to taste. Top with 2 slices
crisp-cooked bacon or howl jowl. Cap with top half of ciabatta.
Alton Brown’s Edamame Dip Recipe
1 tablespoon brown miso (find this at an Asian store or specialty the aisle in the grocery
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper
into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the
bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the
olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another
5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an
airtight container for up to 5 days.
Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6
minutes. Drain any excess water and serve as is or salted.
Classic Basil Pesto
1. Put basil in a mortar with garlic, Parmesan cheese, walnuts, parsley, and salt. Pound until
smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a food
Squash and Zucchini Quesadillas
calls for squash and zucchini but works with peppers, eggplant, tomatoes and spinach. Serve with
brown rice seasoned with your favorite spicy seasoning blend.
1. Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat.
Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes.
Stir in garlic; cook 1 minute more.
2. Add squash and zucchini and frozen corn kernels; cook, stirring occasionally, until
zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if
3. Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side
down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese.
Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning once, about 10
minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
Grilled Potatoes and Onion
4-6 red or white potatoes, cubed
1 onion, cut into quarters
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons butter
optionally add fresh herbs such as dill, thyme, basil, or garlic chives
Preheat grill for medium heat.
For each packet, measure out 2 or 3 squares of aluminum foil large
enough to easily wrap the vegetables, and layer one on top of the
other. Place some of the potatoes and onion in the center, sprinkle
with salt and pepper, and dot with butter. Wrap into a flattened
square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes,
turning once. Serve hot off the grill.
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Lemon Pasta with Arugula
- Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 minutes, until itstarts to thicken.
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cookaccording to the directions on the package, about 12 minutes, stirring occasionally. Drain thepasta in a colander and place it back into the pot. Immediately add the cream mixture and cook itover medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
- Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes. Cut thelast lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Tosswell, season to taste, and serve hot.
Asian Braising mix
This recipe works with well with any green that can stand to be sautéed (spinach, kale,
2. Stir the greens to coat with oil and garlic and allow to cook for about 1 minute until the
greens begin to wilt.
3. Add 1/8 cup of water or broth and continue to braise for 3 minutes or until greens are
- 1 (9 inch) pie crust, baked
- 1 quart fresh strawberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 3/4 cup water
- 1/2 cup heavy whipping cream
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combinewith sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirringfrequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixtureinto boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes,stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours beforeserving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollopof whipped cream.
Fresh young greens should be prepared very simply so as to enjoy the spring flavors.Saute’
till just tender in olive oil or olive oil/butter combination with a little chopped garlic. A
little kosher salt & freshly ground black pepper makes them ready for the table. Spinach, kale,
bok choy, turnip, & mustard are just a few of the greens that can be prepared in this manner.
If the greens are a bit bitter, a spoonful or two of chicken or beef broth stirred in at the last
minute will remove the bitterness.
Donated by Veronika Simon-Maynard, Donna’s niece. It’s from her mom, Rozsi Simon, from
Bokahaza, Hungary. The measurements were given in metric and are loosely translated. Enjoy
Trim beet tops from beets being sure to leave 1-1 1/2″ of the top on each beet. After washing
beets, cook in water approximately 2 hrs or til fork tender. Drain and cool. Peel and slice into a
large color-safe bowl.
Pour brine over beets. Cut horseradish into pieces and put into bowl with beets/brine mixture.
Cover and allow to cool. Mrs. Simon drains the brine, brings it to a boil again, and pours over the
beets for a second soaking. Veronika usually eliminates this step. Put beets into a large jar or
color-safe container and refrigerate. They’re ready to eat. Brine may be used again by adding more
cooked beets or simply using a small can of drained, sliced beets.
Sweet Potato Salad – Andrew’s recipe
- 2 cups boiled, cubed, peeled sweet potatoes (cool completely)
- 1/3 cup finely diced celery
- 1/3 cup finely diced red onion
- 1/2 cup mayo
- 1 T fresh parsley chopped
- 1 t fresh grated ginger
- 1/3 cup raisins, soaked for 15 minutes in hot water and drained
Combine all ingredients and place in refrigerator for 24 hours before
Updated: 12 June 2011
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- 1 rutabaga (1½ pounds)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon honey
- ⅛ teaspoon pepper
Preheat oven to moderate (375°). Coat jelly-roll pan with nonstick vegetable-oil cooking spray.
Pare rutabaga; cut into 1/2-inch slices. Cut slices into 1/2-inch-wide sticks. Stir together butter, honey and pepper in large bowl. Add rutabaga; toss together to mix. Place rutabaga on pan in single layer.
Bake in preheated moderate oven (375°) until tender and browned, about 45 minutes, turning sticks over after 30 minutes.
Updated: 31 March 2013
Mushrooms and Kale
1/2 pound shiitake mushrooms
1 tablespoon olive oil
1-2 cloves crushed garlic
1 bunch kale, chopped
pinch of salt
Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.
Add chopped shiitake mushrooms, stir-fry for 5 minutes.
Add chopped kale, stir-fry for a couple of minutes.
Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.
Spicy-Sweet Arugula Saute
2 bunches arugula
2 teaspoons olive oil
2 cloves garlic, minced
2 pinches hot pepper flakes
3 tablespoons chopped, dried apricots
Sea salt to taste
Wash arugula, remove long stems, and slice into 1-inch-long pieces.
Heat oil in a sauté pan.
Add garlic and pepper flakes and cook for one minute, stirring constantly.
Add apricots and continue to cook, stirring for 2 more minutes.
Add arugula, stir, cover, and cook for another 2 or 3 minutes.
Remove the cover, add sea salt to taste and serve.
Add salt & pepper and squeeze of fresh lime to taste.