Recipes

Grilled Scallions with Seasame Oil
Grilled Scallions with Sesame Oil     Ingredients: 8 scallions, greens trimmed to 5 inches, cut in half lengthwise Toasted sesame oil Salt Freshly ground Black Pepper   Directions: Preheat the broiler or lightly oiled grill t

Grilled Zuchini Ribbon salad
Grilled Zucchini Ribbon Salad Ingredients 3 to 4 large zucchini, roughly 2 pounds 1/2 cup extra-virgin olive oil, divided Sea salt, preferable gray salt and freshly ground black pepper 3 cloves minced garlic 1/4 teaspoon red chili flakes 1 l

Spicy Potato Patatas Bravas
  Spicy Spanish Patatas Bravas Preparation - 10 minutes, Cooking time - 40 minutes 1 lb 2 oz baby new potatoes OR regular potatoes cut in small wedges 2 tbsp olive oil 2 tsp paprika 2 tsp chili powder 1 tsp ground cumin 1 tsp sea salt 1 tbsp
Products (Potato, Cilantro)

Turnip and Turnip Greens soup
This is a great recipe from the renowned Berkely chef Alice Waters.

Spicy Napa Cabbage Slaw with Cilantro Dressing
This recipe comes from our Training coordinator Katie. It takes full advantage of the natural bond between napa cabbage and cilantro!
Products (Cabbage, Cilantro)

Spring Turnips with Greens and Raisins
This is a nice simple recipe that allows you to really enjoy the taste of these wonderful spring turnips
Products (Turnip, Turnip Greens)

Gado Gado
An Indonesian extravaganza: Yellow Rice on a bed of spinach, covered with vegetables, tofu, and hardboiled eggs. A gingery peanut sauce gets drizzled over the top, and crunchy, flavorful “final toppings” add a delightful finishing touch.

Kale and white Bean Soup
A nice way to use kale and eat a wonderful soup!
Products (Onion, Garlic, Kale)

Autumn Celeriac Puree
A wonderful take on mashed potatoes. A great way to use celeriac and pull out it's wonderful flavors!
Products (Celeriac)

Potato and Onion Frittata
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety o
Products (Onion, Potato, Eggs)

Maple Parsnip Soup
“I had never tasted parsnips before I received a few pounds of them in my co-op farm share. I made this soup, and I think I will forever be in love with the parsnip!” says contributor Alison Froese-Stoddard. A tester adds, “This was a unique and exc

Maple Glazed Parsnips
2 cups parsnips (peeled, cut into ½ inch rounds)Spray a baking pan with oil. Place the parsnip rounds into a single layer on pan and spray lightly with oil.Sprinkle with salt. Bake in preheated oven at 400 F until soft, 30 minutes.1 tablespoon
Products (Parsnip, Butter, Maple Syrup)

Beets, Spiced Quinoa and Yogurt
I love the contrast between sweet beets and pungent, garlic-infused yogurt. With a layer of nutritious grains seasoned with sweet spices, this dish easily takes center stage on your plate. To save time, grind of the spices together in a spice mill.
Products (Beet, Yogurt)

Vibrant Tasty Green Bean Recipe
The following recipe is best made just before serving time. You can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salt
Products (Leek, Dill, Green Beans)

Spicy-Sweet Green Beans
Salt1 pound green beans½ cup whole almonds3 garlic cloves1 or 2 dried hot chiles, or to taste (try substituting with a jalapeño!)3 tablespoons olive oil1/3 cup chopped shallots (try substituting with sweet onion)2 tablespoons honey3 tab

Stir-fried Garlic Green Beans
The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.” 1 pound green beans, trimmedSalt to taste1 tablespoon soy sauce, low-sodium if desired1 tablespoo
Products (Garlic, Green Beans)

Refrigerator Dilly Beans
You don’t need any canning supplies for this project. You don’t even need special jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have on hand, as long as it’s glass and has a lid.

Stir-Fried Bok Choy with Roasted Peanuts & Greens
Makes 2 to 4 servings Ingredients:3 Tbsp raw peanuts2 Tbsp plus 2 tsp roasted peanut oil, divided¼ tsp red pepper flakessalt1 bunch bok choy1 bunch greens (any kind), de-stemmed & cut into very thin ribbons4 tsp minced ginger2 Tbsp soy sa
Products (Bok choy)

Green Mashed Potatoes
2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quartersSalt1 pound dandelion or other greens (such as mustard greens or arugula), washed and trimmed of thick stems1/4 to 1/2 cup extra virgin olive oilFreshly ground black

Balsamic Beet Greens & Goat Cheese Crostini Recipe
The best part of this recipe is that you can use the whole part of the beet root, including stems and leaves. Tender beet greens can be eaten raw or cooked if the greens are tougher.
Products (Beet, Beet Greens)

A Pep-Talk for Wilted Saladmakers
Why is it that some salads bring forth “OOOHs” and “AHHHs,” while other can't seem to elicit muchmore than a “ZZZZZ...”???
Products (Greens: Lettuce)

Super Simple Pesto
Makes about 1 cup ¾ cup extra-virgin olive oil1 clove garlic OR 3 to 5 garlic scapes1 tablespoon pine nuts or walnut pieces¼ teaspoon salt1/3 cup freshly grated Parmesan cheese4 cups fresh basil leaves Place all of the ingredients exc

Sausage and Greens Soup
Serves 4 Ingredients½ pound bulk sausage1 cup green onionsgarlic whistles to taste4 cups chicken or vegetable broth1 cup potatoes (diced)salt and pepper to taste1 ½ cups evaporated milk1 – 3 cups fresh spinach, kale, beet greens,

Creamy Broccoli Salad
* Serves 3-5* 25-30 minutes to prepare; plus 1½ to 2 hours to chill Ingredients1 to 1.5 lbs of fresh broccoli1 large lemon, well-juiced¼ cup of mayonnaise¼ cup yogurt or sour cream (or a combination)approximately ½ tsp. s

Garlic & Herb Vinaigrette Salad Dressing
Adapted from The Enchanted Broccoli Forest by Mollie Katzen 6 to 8 garlic whistles, minced5 Tbs. olive oil5 Tbs. red wine vinegar¼ tsp. salt (more, to taste)black peppera pinch of celery seed¼ tsp. each:dry mustarddill weedoreganobasil