Morel-Stuffed Pattypan Squash
From the Simply Organic cookbook, this recipe serves 6. You can substitute mozzarella for cream cheese for a richer flavor, and use any mushrooms you have handy. Enjoy! (more…)
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From the Simply Organic cookbook, this recipe serves 6. You can substitute mozzarella for cream cheese for a richer flavor, and use any mushrooms you have handy. Enjoy! (more…)
This recipe hails from one of my favorite veggie cookbooks, Serving up the Harvest, and it serves 4. Enjoy! (more…)
This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8.
The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)
Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food. Salsa verde is similar to red salsa, except that instead of using red tomatoes, it uses the small green tomatillo. Its most popular use is as a chip dip, but also used as a sauce on meats and poultry. This salsa verde recipe, found at whatscookingamerica.net, makes great use of the tomatillos, cilantro, and hot peppers in late summer shares. Feel free to reduce the hot peppers and increase the tomatillos if you don’t want it too spicy. Makes approximately 2 cups. (more…)
Now that we have tomatoes to spare, why not try an easy salad dressing with some of the tomatoes that are “riper” than others. As we start to ease back into salad greens, it’s a good time to broaden our salad dressing repertoire, too. (more…)
Here’s a simple recipe to make your own tomato juice. Then, you can use it in the Summer Gazpacho Soup recipe, too, which follows, both taken from Vermont chefs Imrie & Jarmusz’s book, Cooking Close to Home. Enjoy! (more…)
From cooksillustrated.com, this recipe that serves 4 cooks the beans in an unconventional way, thereby keeping them crispy and bright green. Give it a try! (more…)
From The Food Network magazine, this recipe serves 4. It is a nice addition to our repertoire for green beans, regardless of how sweet and delicious Farmer John’s beans are all by themselves. (more…)
From the food blog smittenkitchen.com comes this delicious recipe. (more…)