Cilantro Lime Cucumber Salad
Ingredients  1 jalapeno, seeded and finely diced  2 cloves garlic, finely minced  3 tablespoons fresh lime juice  1/4 teaspoon crushed red pepper  1/2 teaspoon salt, or to taste  black pepper to taste  

Easy Collard Greens
- Cut Collard Greens into bite-sized pieces.   - Place in pot along with chopped garlic cloves, garlic salt and seasonings to taste. - Add one tablespoon of olive oil and one cup of water. - Add additional water as needed to keep Collard Gree
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Arugula Pesto
4-6 cups fresh arugula 1-2 cups toasted walnuts 1 ½ cups olive oil ¼ lb. hard cheese (I used raw milk Romano.) 1-2 cloves of garlic Juice from 1 lemon (and zest if you like a more intense lemon flavor) Salt and pepper to taste Put
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Sauteed Tender Greens
Wash, dry, remove stems, and slice greens (chard, turnips, beets tops, or mustard) Sauté ½ chopped onion and 1 minced clove garlic in 2 tbs olive oil. Add greens continuously stirring about 3 min. until wilted. Add about ¼ c. water or broth, lo

Butternut squash gnocchi with sage brown butter
Oh. My. Goodness. Took a couple of hours but if you've got some time, it is well worth it. Delicious!!!

Stuffed Peppers
Hot peppers include cayenne, jalapeno, and habanero Peppers make a great addition to cold salads, sandwiches, stir fries, roasts, soups, and casseroles.  Larger varieties can be stuffed with rice and ground beef.  Remove stem and seeds,

Kale and Sausage Stuffed Delicata Squash Recipe
*adapted from   Ingredients 2 medium delicata squash, halved and seeded 2 tablespoons olive oil 6 oz Italian style turkey sausage (or pork sausage) 1/2 small onion, diced 2 cloves garlic, minced 1/2 teaspoon d

Fresh Corn Cakes
* adapted from Joy of Cooking   Cut and scrape the kernels from: 5 ears sweet corn (about 2 1/2 cups) Place the corn and pulp in a large bowl and stir in: 2 large egg yolks, lightly beaten (Reserve egg whites in a separate bowl) 2 tbsp
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Pan-Fried Parsnips with Sour Cream and Onions
Pan-Fried Parsnips with Sour Cream and Onions serves 2 3 tbsp. olive oil, divided 2 large parsnips (8 or 9 oz) [or use more smaller ones ;-)], sliced on the diagonal into 1/8th inch thick ovals 2 tbsp. chopped fresh Italian parsley 2 tsp thinly s

Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
Ingredients 1  pound  small beets, trimmed, peeled, and cut into wedges 1  pound  parsnips, cut into (2-inch-thick) slices 1  pound  carrots, cut into (2-inch-thick) slices Cooking spray 1/4  c

Baked Winter Squash with Apples
serves 4 1 1/2 lbs. uncooked winter squash, peeled & cut into cubes 1/2 lb. fresh cranberries (optional) 2 to 3 apples, chopped 1/4 C raisins juice & grated peel of 1 small orange 1 1/4 tbsp. maple syrup (or honey) dash each of salt &a

Red Quinoa with Acorn Squash, Pecans, and Cranberries
Start with 1 cup red quinoa Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. If you like it softer, add an additional 1/4 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot.M

Classic Baked Acorn Squash Recipe
Ingredients 1 Acorn squash 1 Tbsp Butter 2 Tbsp Brown Sugar 2 teaspoons Maple Syrup Dash of Salt 1 Preheat oven to 400°F. 2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, f

Baked Kale Chips
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Irish Potato Soup
IRISH POTATO SOUP Helen’s version of a Southern Living Recipe (March 1999) Makes at least 11 cups   3-4 pieces bacon 1/4c Butter 1 medium Onion – thinly sliced 3 small Leeks – washed and thinly sliced 4 large Baking P
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Refrigerator Dill Pickles (1 quart)
Ingredients: 5 medium cucumbers1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)1 cup cider vinegar1 cup water1 head dill or small bunch dill leaves1 clove garlic (optional)3 black peppercorns (optional)   Dire

Corn Pudding
My father is a former professional chef and did most of the cooking in my family when I was growing up, however, my mother has a few signature dishes to call her own, and this is one that I’ve always loved. Serves 6 3 cups fresh sweet corn
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Summer Linguine
From Super Natural Every Day by Heidi Swanson     Ingredients: 2 medium/large zucchini or yellow summer squash (about 16 oz total), coarsely grated Fine-grain sea salt 4 oz linguine or angel hair pasta 2 tablespoons extra virgin oliv

Zucchini Pancakes
From   Ingredients: 2 medium zucchini, grated 2 shallots, finely chopped 1/4 cup fresh chives 1/4 cup parsley, chopped 1 garlic clove, minced 2 eggs 1/4 cup grated Parmesan cheese 6-8 tbsp whole wheat flour kosher salt
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Caramelized Onion, Cherry Tomato and Parmesan Galette with Herbs de Provence
This is one of my favorite simple meals and surprisingly my children like it as well.  Fresh thyme or rosemary may be used in place of the herbs de Provence if you like.   Serves 4-6   Ingredients for the galette:   1 homema

Zucchini and Olive Oil Spice Cake- gluten free (or not)
This is a delicious way to use up a couple zucchinis that become so abundant during the late summer harvest.  It lasts for a good while as well, and somehow tastes even better the day after it is baked.   Ingredients:   400 grams/
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Summer Garden Tempura
Ingredients For the tempura batter:1 ½ cups all-purpose flourSalt and pepper to taste2 eggs, beaten1 ½ cups iced sparkling water or cold beer2 cups sunflower or peanut oil2 handfuls of green beans, ends left on 1 pepper, cut into strip

Green Super-food Smoothie
I enjoy a green, “super-food” smoothie almost every morning, switching up the greens I use between Red Russian kale from my garden, Swiss chard from Big River farms, or even sometimes lettuce.  This smoothie is a whole-foods meal a
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