Recipes

This page is for listing of interesting recipes, often provided by our vendors.

Featured Recipes

Strawberry Salsa

List of Recipes … click on name to jump to recipe

Stuffed Poblano Peppers Cardamom French Toast with Peach Compote
Alton Brown’s Edamame Dip Recipe Classic Basil Pesto
Squash and Zucchini Quesadillas Grilled Potatoes and Onion
Lemon Pasta with Arugula Asian Braising mix
Strawberry Pie Cooked Greens
Pickled Beets Sweet Potato Salad – Andrew’s recipe
Honey-Baked Rutabaga Mushrooms and Kale
Spicy-Sweet Arugula Saute Strawberry Salsa

 

 

Stuffed Poblano Peppers

 

o 6 Poblano peppers
o ½ cup shredded cheese (pepper jack or sharp chedder is good)
o 1 garlic clove, minced
o ½ medium onion, chopped
o 2 cups greens, chopped
o 12 oz ricotta cheese
o ¾ cup of cooked wild or brown rice
o 1 tablespoon extra virgin olive oil
o 1 – 16 oz jar salsa
o Greek yogurt or sour cream
Heat the oil in a medium skillet.
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

Ingredients:
(French Toast)
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
Butter

(Compote)
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

Method:

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.

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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.

Ingredients:
1 piece ciabatta bread, split lengthwise
2-3 Tablespoons locally produced goat cheese
4 to 6 large fresh basil leaves
4 to 6 slices firm-ripe heirloom tomatoes
Salt
Fresh-ground pepper
2 slices locally produced bacon or hog jowls
1 fried egg (optional)
Directions:
1. Split a piece of ciabatta bread (or a crusty roll) in half lengthwise. Toast lightly.
2. Spread cut sides generously with goat cheese.

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.

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Alton Brown’s Edamame Dip Recipe

 

Ingredients
12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice

1 tablespoon brown miso (find this at an Asian store or specialty the aisle in the grocery

store)

1 teaspoon kosher salt
1 teaspoon red chili paste or red pepper flakes
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
Directions

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.

Basic Edamame:
1 pound edamame, fresh or frozen, in or out of shell
1/4 cup water
Kosher salt, optional

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.

Yield: 4 servings

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Classic Basil Pesto

 

Classic Basil Pesto
Ingredients:
1/2 cup basil leaves
4 large or 6 medium garlic cloves
1/3 cup shredded Parmesan cheese
3 tablespoons walnuts
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
Directions:

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

processor.

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Squash and Zucchini Quesadillas

 


Quesadillas are a great way to get rid of excess vegetables hanging out in the fridge. This recipe

calls for squash and zucchini but works with peppers, eggplant, tomatoes and spinach. Serve with

brown rice seasoned with your favorite spicy seasoning blend.

Ingredients:
4 tablespoons olive oil
1 onion, coarsely chopped
1 teaspoon salt
4 cloves garlic, minced
1 medium zucchini (about 1 pound), halved lengthwise and thinly sliced
1 medium squash (about 1 pound), halved lengthwise and thinly sliced
1 cup frozen corn kernels
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese
Directions:

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

using.

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.

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Grilled Potatoes and Onion

 


Serves 4

Ingredients
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

Directions
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

 

Add sautéed skinless chicken breast or thighs for a more filling dish.
Ingredients:
1 tablespoon olive oil
1-2 tablespoon minced garlic
1 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 pound pasta (fusilli or elbows work well)
1/2 pound Arugula, stems removed and coarsely chopped
1/2 cup freshly grated Parmesan
1 pint cherry tomatoes, halved or 2 large tomatoes, seeded and chopped
Directions:
  1. 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.
  2. 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.
  3. 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.

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Asian Braising mix

 

This recipe works with well with any green that can stand to be sautéed (spinach, kale,

mustard, etc).

Ingredients:
2 Tablespoons vegetable oil
4-8 cups Asian braising mix (or other braising greens), chopped
1-2 cloves garlic (we use more garlic cause we love it)
1/8 cup water or chicken stock (homemade is best)
2 Tablespoons sesame seeds, toasted
Sesame oil (to taste)
Plum vinegar (to taste)
Directions:
1. Heat the oil in a 12 inch sautéed pan. Add the chopped greens and garlic.

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

tender.

4. Top with a drizzle of sesame oil, toasted sesame seeds and plum vinegar.

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Strawberry Pie

 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

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Cooked Greens

 

Supplied by Donna Walker

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.

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Pickled Beets

 

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

4-41/2 lbs. Beets
1 horseradish, medium size
3 1/2 cups water
1 3/4 cups vinegar
1 1/4 Tblsp salt
3/4 cup sugar
caraway seeds
To prepare beets:

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.

Brine:
Boil water with vinegar, salt, caraways seeds to taste & sugar.

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.

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Sweet Potato Salad – Andrew’s recipe

 


Ingredients

  • 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

serving.
Updated: 12 June 2011
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Honey-Baked Rutabaga

 


Ingredients

  • 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


Prep Time: 2 minutes Cooking Time: 10 minutes Yield: 4 servings

Ingredients:

1/2 pound shiitake mushrooms
1 tablespoon olive oil
1-2 cloves crushed garlic
1 bunch kale, chopped
pinch of salt

Directions:

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


Prep time: 5 minutes Cooking time: 10 minutes Yield: 4 servings

Ingredients:

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

Directions:

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.

Strawberry Salsa


from Alyssa Campo
Finely chop all of the following ingredients and combine in a bowl.

strawberries
tomatoes
red onion
jalapeno pepper
cilantro

Add salt & pepper and squeeze of fresh lime to taste.

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