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Blue potatoes may look a little strange, but they are delicious! These potatoes have a meaty flesh that is great for mashing. The blue color will fade a bit as they cook. This recipe came from Organic Gardening magazine. Yields 6-8 servings. (more…)
This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors. (more…)
Here’s a simple braised vegetable dish from legendary French chef Alain Ducasse, via Food & Wine. Gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. Try it as a cold-weather side for chicken, pork and duck. Serves 6. (more…)
Zucchini Potato Fritters are a perfect easy meal that you can whip up any time for a satisfying breakfast, lunch or even a simple dinner in a pinch. This recipe, found on the Olga’s Flavor Factory food blog, is quick to make and doesn’t require much planning or prep work in advance. Yields about 25 fritters. (more…)
This recipe, from the food52.com blog, serves 6-8 and comes together very quickly. It uses vinaigrette instead of mayonnaise, so the salad is refreshing and light. Give it a try! (more…)
From epicurious.com, here’s a take on a sandwich from a great little eatery in San Francisco called The Sentinel. It’s a BALT (basil, avocado, lettuce, and tomato) sandwich, with goat cheese slathered on it for some extra flavor. A delicious, healthy lunch! (more…)
This Arugula Tomato Pasta recipe, found on Sumpsimus’s blog, is an easy summer dish made with arugula, tomatoes, and a creamy garlic sauce that comes together in minutes. Enjoy!
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This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
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From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup is quick and easy. A nice hunk of fresh bread would complete this meal. Serves 4. Enjoy! (more…)