Recipes

Check out some of the recipes we’ve compiled for you to recreate using our freshest veggies year round! Use ctrl+f to search for a specific ingredient and continue to check back for more!

 

Blistered Shishitos

Ingredients: 12 or so Shishito Peppers 1 tablespoon olive oil 1 teaspoon lemon juice Sprinkling of salt	Directions: 1. Wash and thoroughly dry shishito peppers. 2. Heat olive oil in a large saucepan. Add shishitos. 3. Cook peppers, stirring often, for five minutes or until browned.  4. Sprinkle with salt and lemon *When cooked, the peppers can pop. To prevent this from happening you can use a knife to split each pepper before cooking them.

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Panzanella

Ingredients: 1/2 lb croutons  2 lbs ripe tomatoes 6 ounces mozzarella 1 red onion, sliced lengthwise 2 cloves garlic 1 small cucumber, sliced thinly 1 green pepper, sliced 1 cup fresh basil 1 tblsp olive oil

Dressing: 1/4 cup olive oil 3 tblsp red wine vinegar 2 cloves garlic 1/2 tsp dijon mustard Salt and Pepper to taste Directions: 1. Make the dressing: I n a large bowl, whisk together the olive oil, red wine vinegar, garlic, mustard, salt, and several grinds of pepper. 2. Add the onion, tomatoes, cucumber, garlic, green pepper and bread to the bowl with the dressing and toss to coat. Add the cheese and the basil and gently toss. Season to taste and serve with more fresh basil on top.

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Summer Squash Soup

Ingredients: 3 tablespoon olive oil 2 leeks, cleaned and finely chopped 1 pound yellow summer squash, thinly sliced 2 garlic cloves, minced 4 cups chicken stock 3 tablespoon finely chopped fresh basil 2 tablespoon finely chopped fresh chives, plus more   for garnish 1 cup milk 2 teaspoon fresh lemon juice Salt and freshly ground pepper, to taste

Directions: 1.In a pot over medium heat, warm the olive oil. 2. Add the leeks and sauté until softened, about 5 minutes. Add the squash and sauté until lightly browned, about 5 minutes more. Add the garlic and cook for 1 minute. 3. Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes. Remove from the heat. 4. Using an immersion blender or a standing blender, puree the soup until smooth. 5. Stir in the basil, 2 tablespoon chives, the milk and lemon juice. Season with salt and pepper. 6. Gently reheat the soup over medium-low heat.

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Stuffed Sweet Peppers

Ingredients: 3 Sweet Peppers 2 teaspoons olive oil 1 pound ground beef 1 onion, diced 2 cloves garlic 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 cup white rice, cooked 2 tomatoes, diced and save juices if possible Salt and Pepper to taste 1 cup Mozzarella

Directions: 1. Preheat the oven to 350 degrees. Spray a deep baking dish. 2. Cut the peppers in half lengthwise, remove seeds and ribs inside. 3.Place the peppers open side down in the baking dish with 1 cup water. Cover the dish and bake for 25 minutes. 4. While they cook, heat the olive oil in a large saucepan over medium-heat. 5. Once heated, add the ground beef to pan, seasoning with salt and pepper. Cook for 5 minutes or until meat is brown. Break apart meat as it is cooking. Set cooked beef aside. 5. In same pan add the onion and cook for four minutes or until softened. Add the garlic and cook for one minute or until fragrant. 6. Add the cooked rice, diced tomato and juices, along with herbs. Stir to combine. Add 1/4 cup of cheese. Add salt and pepper to taste. 7. Remove peppers from the oven and allow water to drain.  8. Place peppers with the open side up on baking pan. Add beef mixture and top with remaining cheese.  9. Cover and bake for 20 minutes. Remove the cover and bake for an additional 10 minutes or until cheese has melted completely. Peppers should be tender.

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French Onion Soup

Ingredients: 3 lbs yellow onions 4 tablespoon olive oil 2 tablespoon butter 1 teaspon sugar 2 cloves garlic, minced 8 cups beef stock 1/2 cup dry white wine 2 bay leaves 1 tablespoon fresh thyme 1/2 teaspoon black pepper Salt to taste 8 slices of your choice Artisan Bread 1 1/2 cups grated Gruyere cheese

Directions: 1. In a large pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. 2. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. 3. Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. 4. Add the minced garlic and cook for a minute more. 5. Add the wine and scrape up the remnants on the bottom and sides of the pot. 6. Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. 7. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. 8. While the soup is simmering, toast the slices of bread you have decided to use for the soup. Do this by using the oven or toaster depending on your bread. 9.To serve, use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned. *If you prefer you can put the cheese on top and serve the toast on the side*

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Sautéed Yardlong Beans

Ingredients: 1 tablespoon olive oil 1/2 cup diced onion 2 cloves garlic 1 pound yard long beans 1/2 teaspoon sugar 1/4 cup water 2 tablespoons soy sauce 1 teaspoon black pepper

Directions: 1. Cut the ends of the beans and then cut again into 2-3 inch long segments. 2. Heat the oil in a large skillet 3. Add the onion and garlic until the onion is lightly browned. 4. Add the yard long beans and cook for five minutes or until slightly softened and are also slightly brown. 5. Stir in the sugar, and water. Cover and cook for another five minutes over low heat until the water has evaporated and the beans are tender.  6. Add the soy sauce and pepper. Cook for one minute.  7. Serve immediately

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Tomato Pie

Ingredients: 1 9-inch pie shell 1/2 cup red onion 2 cloves garlic 4 tomatoes, sliced in half 1/2 teaspoon salt 1/4 cup sliced basil 2 cups grated cheese, ie. mozzarella and cheddar  1/2 cup mayonnaise Black pepper, to taste

Directions: 1. Preheat oven to 350 degrees 2. Pre-bake the pie shell for 15 minutes using aluminum foil and pie weights to keep the dough from bubbling . After 15 minutes, remove the aluminum foil and weights, poke holes in the shell with the tines of a fork and cook for another 10 minutes. 3. Lightly salt the tomatoes in a colander to drain. Squeeze as much moisture from the tomatoes using paper towels or a dish towel. 4. Layer the pie with onions, garlic, tomatoes and basil. Repeat once, making two layers. 5. In a medium bowl mix together your two cheeses, mayonnaise and black pepper. Spread the cheese mixture over the tomatoes 6. Bake for 30-45 minutes or until browned and bubbly

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Fried Green Beans

Ingredients: 1 lb green beans ½ cup flour ½ teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder 2 eggs 2 cups vegetable oil

Directions: 1. Heat oil in a saucepan on low heat 2. Mix dry ingredients in a bowl 3. In a separate bowl whisk the eggs 4. Wash green beans, cut ends and then cut in half. 5. When oil reaches 360 degrees, dip a few green beans in the egg mixture before coating them in flour.  6. Place green beans carefully in hot oil. Fry for a few minutes, stirring occasionally, until golden brown.  7. Take beans from oil and place on paper towels for excess oil.  8. Repeat with a few more beans. Do not overcrowd the bowls or oil to allow even coating and cooking

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Classic Fresh Omelette

Ingredients: 1 tablespoon butter 4 eggs 1/8 cup milk 1 tablespoon pancake mix 1/2 cup grated cheddar cheese 1/4 cup fresh green pepper 1 tablespoon chopped jalapeno 1 clove garlic 1/8 cup finely chopped onion 1/4 cup diced tomato 1 tablespoon finely chopped basil Salt  Pepper

Directions: 1. Melt butter in a skillet on low heat. 2. In a small bowl, mix together eggs, milk, pancake mix, salt and pepper 3. Once butter is melted, add egg mixture to the skillet.  4. Allow the egg to cook slowly. When the bottom begins to firm up, add the cheese and let it melt.  5. Once cheese is melted, add the green pepper, jalapeno, garlic, onion, tomato, and basil.  6. Use a spatula to lift the bottom of the omelette. When the bottom is becoming golden or holds together well while being lifted, slide the spatula half way under the omelette. Slowly and carefully flip one side onto the other.  7. Omelette is ready to eat once folded! This size omelette is perfect for two people. Try adding sriracha or hot sauce to your finished omelette!

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Ratatouille

Ingredients: 1 medium Italian Eggplant  1 medium onion  2 sweet peppers (color is not important) 2 medium zucchini 2 medium yellow squash 1 pint grape tomatoes 1 teaspoon salt 1/4 cup olive oil 4 cloves garlic 1/2 cup dry white wine 2 cups diced red tomatoes (with juices) 1 bay leaf 1 tablespoon chopped fresh oregano 1/2 teaspoon red pepper flakes or 1 teaspoon minced hot pepper Black pepper 1/4 cup fresh basil

Directions: 1. Place eggplant in a colander, sprinkle with salt and let drain while preparing the remaining vegetables  2. Dice the other vegetables into 1/2 inch to 1 inch pieces. 3. Pat the eggplant dry with a paper towel. 4. Heat 2 tablespoons olive oil. Add the eggplant, reduce heat and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl. 5. Place more oil in the pan as needed between steps. 6. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant. 7. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don’t burn. 8. Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften. 9. Add chopped grape tomatoes and garlic and cook 1-2 minutes. 10. Add wine, bring to a boil and cook 1-2 minutes. 11. Add larger red tomatoes, bay leaf, oregano and red pepper flakes. 12. Return eggplant, zucchini and yellow squash to the pot, reduce heat and simmer 20-25 minutes or until vegetables are tender. 13. Season with salt and pepper to taste. Remove bay leaf. Stir in basil.

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Green Bean Casserole

Ingredients: 1 lb green beans 1 can condensed cream of mushroom soup 1/2 cup milk 1 can fried onions or 2 cups bread crumbs 1 cup shredded cheddar cheese

Directions: 1. Preheat your oven to 350 degrees 2. Cook the green beans and add them to a bowl with the condensed soup, milk and 1/2 cheese. Mix well. 3. Add the ingredients to a greased casserole dish. Top with 1/2 fried onions. 4. Bake for 30 minutes. Stir the mixture in the casserole dish then top with remaining cheese followed by remaining fried onions. Bake 5 minutes more until onions are golden brown.

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Homemade Sauerkraut

Ingredients: 1 medium head of cabbage (2-4 pounds) 1 1/2 teaspoons of salt per pound

Directions: 1. Clean your cabbage by removing the outer leaves. Set aside one outer leaf that is in good condition. Weigh your cabbage so you know how much salt to use. Cut your cabbage into quarters and remove the core. Shred the cabbage into desired sized ribbons using either a knife, a food processor or a grater.  2. Combine the shredded cabbage and salt in a bowl. Let sit for about 15 minutes. The salt will cause a lot of water to leach from the cabbage.  3.Mix with your hands until the cabbage has released a lot of water and have become soft/wilted. This will take 5-10 minutes.  4. Pack your cabbage into a clean quart-sized mason jar. Wide mouth is better for the next step. Make sure the cabbage is packed in tightly. Pour liquid from the cabbage bowl into the jar ensuring there is enough to completely cover the cabbage. If more water is needed, mix 2 teaspoons of salt with 1/2 cup water and add as much as is needed to cover the cabbage.  5. Cut the cabbage leaf you set aside so that it fits within the jar. Use this leaf to cover the cabbage. Next you must weigh the cabbage down. You can use a smaller jar, a glass bowl, a ceramic ramekin, etc. 6. Seal the jar and set it somewhere out of the way, at room temperature. Make sure to open the jar on a regular basis, ie every other day, to release air pressure in the jar and to ensure the cabbage remains covered. 7. Your cabbage should bubble when fermentation begins. It will change colors from green to a pale yellow. It can take anywhere from one to two weeks for fermentation to be complete meaning it will be ready just in time for your Fourth of July hot dogs!

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Homemade Dill Pickles

Ingredients: 1 large or 2 small cucumbers (1 pound) 1/2 cup room temperature water 1/2 cup white or rice vinegar 1 1/2 tablespoons maple syrup or sugar 1 1/2 teaspoons salt 1/4 teaspoon red pepper flakes 1/2 teaspoon black pepper 2 sprigs fresh dill, chopped (1/4 cup) 2 garlic scapes, chopped 1 bay leaf

Directions: 1. Cut your cucumbers into your preferred shape, ie. spears or chips 2. In a bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes and black pepper. Stir until the salt is mostly dissolved. 3.Place the cucumbers into a mason jar, leaving about an inch of space between the cucumbers and the lid. 4. Place the dill, garlic and bay leaf in the jar. 5. Pour the liquid into the jar until the cucumbers are fully submerged. 6. Refrigerate for at least one hour. The flavor will continue to deepen for several days.  7.These pickles will keep in your fridge for approximately three weeks!

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Hummus Dip

Ingredients: 1/4 cup olive oil 1/2 cup Tahini 2 tablespoons diced garlic scapes,     or 3 cloves garlic 2 (15 ounce) cans chickpea, drained 1/4 cup lemon juice 1/2 cup water 1/2 teaspoon salt Parsley for garnish

Directions: *This recipe is most easily made using a food processor. If you do not have one, I recommend using a masher!* 1. Combine the olive oil and tahini in food processor and blend until well mixed. 2. Add rest of ingredients to the food processor and blend until desired smoothness.  3. Garnish hummus with fresh parsley and serve! 4. Use fresh veggies such as celery, carrots, radishes, cucumbers, etc to dip! If you’re in the mood for bread, smear it on a Baguette slice or use Pita bread to dip.

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Garlic Scape Bok Choy

Ingredients: 1 bunch Bok Choy, cut in order to cook evenly 1 tablespoon vegetable oil 4 garlic scapes, chopped 3 tablespoons fresh scallions/green onions 1 tablespoon soy sauce 2 tablespoons water	Directions: 1. Heat oil in large skillet over medium heat 2. Add garlic and scallions. Cook until fragrant, about 30 seconds 3. Add Bok Choy, soy sauce and water. Cover. 4. Cook for four minutes, stirring once or twice, until bok choy is tender.

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Oven Roasted Beets

Ingredients: 1 bunch Beets Olive Oil for coating ***A reminder that beets tend to bleed and can dye your fabrics/stain your hands. If you get any juice on your clothing, do not rub. Blot the stain with a wet paper towel or even a piece of white bread before running the stain under cold water.***

Directions: 1.Preheat oven to 425 degrees 2. Wash off the beats and remove the greens, leaving about an inch of stalk 3. Rub olive oil on each beet before placing them in a covered, oven-safe dish or wrap each beet in aluminum foil 4. Bake the beets for at least 45 minutes or until they are tender enough for a fork to pierce the flesh. (Could be up to 1 1/2 hours if beets are large) 5. Allow them to cool before removing the peel with your fingers.  6. Either eat the roasted beets as their own dish, or add them to a salad, puree them with chickpeas for hummus OR add them to a smoothie with different fruits to spunk  up your morning routine.

 

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Arden’s Steamed Collard Green Wraps

Ingredients: 1 bunch collard greens Half pound feta cheese chunk Your choice of other fillings: toasted seeds, chutney, hummus, cooked meat, or other raw veggies. Get creative! Your choice of dipping sauce	Directions: 1. Put steaming water on medium high heat. 2. Cut out about half of the collard stem from the middle of the leaf. This allows you to roll the wrap top-to-bottom. 3. Place fillings in a row going horizontal across the leaf. 4. Roll leaf and place in bamboo steaming baskets. Steam for 10-15 minutes, until collards are cooked but not soggy. Enjoy!

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Leftover Easter Ham and Kohlrabi

Ingredients: 1 lb kohlrabi, peeled and sliced 1 yellow onion, sliced 1/2 lb cooked ham, cubed or sliced 1/2 cup butter 1/2 cup flour 3/4 cup heavy cream 1 cup cheddar cheese, shredded salt and pepper to taste

Directions: 1. Boil the kohlrabi in a large pot on the stove until tender 2. In a frying pan, sauté onion and ham until the onion is translucent. 3. In a medium pot melt butter, add flour and whisk continuously until golden. 4. Slowly add cream to the pot and stir until the mixture begins to thicken. 5.Remove from heat. Add salt and pepper to taste. 6. In a 9×12 casserole dish add onion mixture, and kohlrabi. 7. Pour cream sauce over the filling. Top with shredded cheese. 8. Bake in the oven at 350 degrees for 30 minutes.

Recipe courtesy of Heather Painchaud

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Sautéed Swiss Chard

Ingredients: 1 bunch of Swiss Chard 1 tablespoon Olive Oil 3 cloves garlic, minced 1/4 cup water Salt, to taste

Directions 1. Wash and clean the chard leaves. Depending on your preference, you can remove the stems at the bottom of the leaves or keep them and slice them up. Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips. 2. Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and sauté for one minute. 3. Add the water and chard stems and cook for 1-2 minutes, until softened. Add the chard leaves and cook for an additional 4-5 minutes. The chard leaves will wilt down. 4. Before serving, sprinkle with sea salt.

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Braised Turnips with Greens

Ingredients:6 small turnips with greens 1 tablespoon olive oil 1 cup unsalted vegetable stock 1 tablespoon apple cider vinegar 1/8 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons cold butter

Directions: Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.

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Spinach and Cilantro Omelette

Ingredients: 2 eggs 1 tbsp. milk ½ cup fresh chopped spinach 2-3 tbsp.chopped cilantro leaves and stems a dash of ground cumin salt & pepper to taste ¼ cup shredded cheddar or monterey jack cheese 1 tablespoon your favorite salsa

Directions: Preheat a small frying pan on medium heat. Beat together the eggs, milk, cilantro, cumin, salt and pepper in a small bowl. Pour the egg mixture into the frying pan, let the eggs start to set, then use a spatula to scrape away the sides and let the uncooked eggs slide underneath. Continue until the eggs are mostly set, but still moist and glossy. Sprinkle the cheese on top of the eggs, then cover one half of the eggs with the spinach. Fold the uncovered side of the eggs over on top of the spinach, creating a half-moon. Cook about 30 seconds longer, then flip (cook on the second side for about 30 seconds, too). Slide the omelette onto a plate, top with salsa, and garnish with a few more cilantro leaves.

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Southern Collard Greens

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Cheesy Grits

Ingredients 4 cups water 1 cup Bloody Butcher grits ( 110 g ) 1 cup shredded cheddar cheese 2.5 teaspoon salt ¼ cup heavy cream  ½ teaspoon freshly ground black pepper ⅛ teaspoon freshly grated nutmeg	Directions Bring water to a boil in a heavy bottomed medium saucepan, add salt and stir in grits. Reduce heat to low and cook for 30 min, stirring every 5 minutes so the bottom doesn’t scorch. Stir in cream, pepper and nutmeg, cook for 5 more minutes, stirring occasionally. Add cheddar and adjust seasonings as needed, stir to combine and serve. from Deeprootsmilling.com

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Black Radish Chips

Ingredients: 2 pounds black radishes 2 tablespoons Extra Virgin Olive Oil Salt and Pepper to taste

Directions: 1. Preheat oven to 400 2. Slice the black radishes between 1/8 – 1/4 inch thick  3. Place in a large mixing bowl and toss with Olive Oil, salt and pepper 4. After spraying or placing aluminum foil on baking sheet, arrange chips in a single layer 5. Place in oven and cook for 10-15 minutes, turning once, until lightly browned.  6. Let cool on wire rack and enjoy! Photo by: @chriscampbell