Potato and Swiss Chard Gratin
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a side role to the centerpiece of a vegetarian holiday meal. (more…)
Category: Recipies
Grilled Salmon with Greens Marinade
This is a fantastic summer dish that requires a bit of planning ahead, but not a lot of cook time. Grilled salmon doesn’t need much. Make sure that it is coated thoroughly in the marinade so that it doesn’t stick to the grill. (more…)
“Cream” of Zucchini Soup
Although the title says “cream”, there is nothing high fat about this soup. The creaminess comes from the farina and the puréeing of the soup. Serves 8. (more…)
Best Cobb Salad
Try this classic Cobb salad made with a quick homemade dressing, courtesy of delish.com. If you want to make this ahead of time, we recommend storing the lettuce, eggs, chicken, bacon, and chives in one container. Then you can peel the avocado and chop it along with the tomatoes before adding to the salad and tossing with dressing. Everything will keep in the fridge like that for up to 3 days. Serves 4-6. (more…)
Universal Salad Dressing
Place the following ingredients into a food processor and blend until desired consistency:
Stovetop Grilled or Oven Roasted Garlic Scapes
Did you know that you can roast your garlic scapes? The entire garlic scape is edible and, when prepared this way, takes on a delicious flavor that isn’t too spicy. Try it out!
Sweet Potato Chocolate Brownies
This recipe was adapted by www.thekitchn.com from a Dan Lepard recipe published in The Guardian. Mr. Lepard explains that the sweet potatoes maintain the brownie’s sweetness and texture while allowing for a little less butter and sugar. He also says that you can further eliminate some sugar and fat by using less chocolate and adding in dried blueberries or sour cherries. If your kids are not veggie fans, this may convert them! (more…)
Squash-Spiked Mashed Potatoes
While this recipe, from the magazine Whole Living, calls for Yukon potatoes, any potato will work. As presented, the recipe serves 6.
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Spicy Sesame Ginger Bok Choy
This recipe from Pinch and Swirl is written to serve 2 – feel free to double or triple it! (more…)
Smashed Sunchokes with Thyme Butter
You can prepare sunchokes in a number of different ways, including raw, but we’re partial to the simplicity of this recipe – found on the Serious Eats food blog – in which they’re treated in the same way you would a small potato, like a fingerling. (more…)