Recipes

Multicolored Tomato Tartlets
2 to 3 small firm heirloom tomatoesFlour for dusting1 14-oz. package puff pastry, defrosted but cold2 tblsp. chopped fresh basilCoarse sea salt, to tasteFreshly ground black pepper2 tblsp. grated Parmesan cheese   Preheat oven to 425&d

Parsley-Lemon Green Beans
   Lightly sauté 2 cloves minced garlic and 2 tablespoons finely chopped fresh parsley in 1 tablespoon butter or oil. Add cooked beans; season to taste with salt and pepper. Stir gently and heat through. Sprinkle with juice of 1 lemo

Fresh Herb Dip w. Seasonal Vegetables
2 cloves garlic, peeled2 green onions, cut in ½-in. pieces2 T. fresh parsley1 T. each fresh cilantro, dill, and tarragon1 tsp. honey OR maple syrup2 T. apple cider OR white wine OR tarragon vinegar¼-½ tsp. salt¾ cup sour c

Almond-Parmesan Green Beans
   Sauté 2 cloves minced garlic and ¼ cup slivered almonds in 1 tablespoon butter or oil. Add cooked beans; season to taste with salt and pepper. Sprinkle with 2 tablespoons grated Parmesan cheese and serve.  

Fresh Garlic Butter
¼ cup butterCrushed garlic to taste (start with 2 medium cloves)2 t. finely minced parsley (optional)1 t. lemon juice (optional)   Work butter on plate with knife or spoon until slightly soft (not too soft). Work in crushed garlic, p

Creamed Cabbage Soup
 2 cups chicken broth 1 medium onion, diced 1 cup diced celery 1 medium head cabbage, shredded 1 carrot, diced ¼ cup butter 3 tablespoons all-purpose flour 1 cup milk 2 cups light cream 2 cups diced fully cooked ham 1½ teaspoo

Rhubarb Torte
CRUST½ cup butter1 cup flour5 tablespoons powdered sugar  Press in bottom of 9 x 13 pan. Bake at 350° for 15-20 minutes.  TOPPING2 eggs1½ cups sugar2 tablespoons flour½ teaspoon salt½ teaspoon baking powder1

Cabbage Au Gratin
Sauté until crisp-tender 2 cups shredded cabbage, ½ cup shredded carrots, 1/3 cup chopped green onions. Transfer to greased 1 quart baking dish. Combine in small bowl: ½ cup milk, 1 egg and 3 tbsp. shredded cheese. Pour over

Spaghetti Squash Salad
Did you think spaghetti squash was only good under a tomato sauce?  Think again!  Spaghetti squash makes a great cold salad.  Spaghetti squash stores really really well over the winter if kept in a cool dry place (I know this from pers

Refrigerator Pickled Beets
My favorite way to eat beets is to “pickle” them using agave syrup and balsamic vinegar.  These are great as a side dish or on a salad.  The “pickling” liquid also makes a nice salad dressing.  BeetsAgave SyrupB

Yellow Potatoes (Batata Bhaji)
I recently attended an Ayurvedic luncheon and Rekah Deodar who cooked was kind enough to provide the recipes for her amazing  food.  This is a great way to enjoy new tastes using those old favorites, potatoes and chiles! &nbs

Lentil Soup
Here's another great Ayurvedic recipe from Rekha!  You'll need to make the sweet spice recipe as well - find it at http://www.reverencegardens.com/recipe/452I believe that Rekha also included eggplant in this dish at the luncheon. 1/2 cup t

Sweet Indian Spice Mix
This makes a lot so you may want to cut the recipe down to a half or a quarter of the suggested amounts.  This is Rekha's family recipe for the sweet spice called for in the Lentil Soup recipe.4 cups coriander seeds1 cup dry coconut1 cup sesame

Pan Fried Jerusalem Artichokes in Sage Butter
Pan-fried Jerusalem Artichokes in Sage Butterfrom epicurious.com Ingredients:3 Tbsp. butter, divided2 Tbsp. olive oil1 lb Jerusalem artichokes (sunchokes), scrubbed, cut crosswise into 1/4 inch thick rounds3 Tbsp. coarsely torn fresh sage leaves

Chive Vinaigrette
Chive Vinaigrette 1/3 cup white balsamic vinegar1 Tbsp minced shallots2 Tbsp finely cut chives1/4 tsp sea salt1/8 tsp fresh cracked black pepper2/3 cup olive oilSnip the chives. In a medium bowl whisk together the vinegar, shallots, chives, salt

Sautéed Shallot Flower Spikes
Sautéed Shallot Flower Spikes    Try this for a real delicacy! Shallot flower stalks in the small bud stage Butter Fresh Tarragon or other herb of your choice   Cut  flower stalks into 2" pieces Sauté in butter

Snow Pea Sauté
Snow Pea SautéAdapted from The Veggie Queen, by Jill NussinowThis is a good basic stir fry, slightly sweet due to the pineapple juice. If you like a bit of spice toss in ½ dried chile pod while cooking (remove it before serving.) Serves

Eggplant Lasagna
Eggplant Lasagna This is a great way to enjoy local produce in the winter.  Eggplant keeps well frozen when sliced, brushed with olive oil, and baked until tender.  Tomatoes can be frozen whole and made into a sauce in the winter or ca

Summer Bounty Sauce
Summer Bounty SauceThe best way to eat local in the winter is to preserve summer's bounty.  An easy and delicious way to do this is to make a summer bounty sauce for use with pasta dishes or as a base for winte

Jerusalem Artichoke Soup
Jerusalem Artichoke Soup with Toasted Pumpkin SeedsEzra Title, chef and owner of Chez Vous Dining, an at-home cooking service.This is a great recipe because it’s easy, contains very few ingredients, and all the ingredients are locally grown and

Simple Elk Meat Stew
 1 lb Elk Stew Meat2 T.vegetable or olive oil 1 env. onion soup mix7 or 8 med. potatoes7 or 8 carrots4 T cornstarchwater  Place oil in a Dutch oven and heat over medium heat. Add stew meat. Stir until meat is browned on all sides. Remove fr

Asparagus Soup
Simple to make and tasty!  This soup also freezes well for the winter so you can have the great taste of spring when the snow is on the ground!One pound asparagus (you never need to trim the ends off Reverence Gardens asparagus - the whole stalk

Elk Roast Dinner
1 2 to 2 lb Elk Roast 2 T vegetable or olive oil 5 or 6 med potatoes 1 med onion 5 carrots 1 env onion soup mix 4 T corn starch water Heat oil in a large skillet or roaster pan and brown roast on all sides. Place roast in a roaster pan and

Ramp Casserole
1 lb. pork sausage (suggested: sweet Italian) well drained 4 eggs 2 cups milk 10 potatoes (or an equivalent amount of fingerling potatoes)approx. 15 ramps 2 cups of Cheedar Cheese, grated   In skillet fry sausage   In mixing bowl

Mother D's Famous Salad Dressing
This recipe is brought to us by CSA member Kathleen, who says it's her Mom's recipe.  Kathleen has been using it on the greens she's been getting from Village Acres Farm.  Her Mom's name is: Phyllis Daly. 1 1/2 cups oil1

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