Recipes

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Baked Brisket Au Jus
1 (5 lb) beef brisket 2 tsp salt 1/4 tsp ground black pepper 1 lg onion 4 celery ribs 1/2 cup tomato paste 1/2 cup tomato sauce 1 tbsp worcestershire sauce 1 cup brewed coffee   1.  Place brisket, fat side up, in roasting pan.&nbs

Holiday Leg of Lamb
1 Tsp salt 1/2 Tsp black pepper 1 Tsp seasoned salt 1/2 Tsp dried marjoram 1/4 dried mustard 1/8 dried cardamom 5 lbs whole leg of lamb 1/2 Tsp dried thyme 1 orange peel cut into slivers fresh mint/garnish   1.  Preheat oven to 3

Baked Broccoli Rabe w/ Parmesan
Wash and blanche in simmering water till bright green and slightlytender.  Drain and place (either whole or cut into smaller pieces) in asmall baking dish and sprinkle liberally with grated parmesan.  Bake ina 350 oven till cheese has melte

Beet & Onion Salad
Beet & Onion Salad 1 large onion, quartered & sliced 1 T olive oil 1 small clove garlic, minced Beets and greens, steamed, peeled, and diced. 1 T olive oil (more) 2 T balsamic or red wine vinegar ½ t seasoned salt Fresh ground
Products (Onion, Garlic, Beet)

Potato Leek Soup
3 cups peeled, diced potatoes 3 cups sliced leeks 6 cups chicken broth 1 cup cream or milk Cook potatoes and leeks in the chicken broth until tender. Cool slightly and puree in a blender. Add remaining ingredients. Salt and pepper to taste. Serve
Products (Leek, Potato, Real milk, Cream)

Turnips Greens N' Ham
Turnip Greens N’ Ham   ½ pound chopped ham (or substitute bacon or spicy sausage)* 1 small onion, diced 2 c. chopped tomatoes OR             1 large red pepp

Arugula Salad with Walnut Vinaigrette
A very simple, bright salad, great with baked chicken breast or your favorite soup!
Products (Greens: Arugula)

Chard Cakes With Sorrel Sauce
Can also be made with Italian Spinach

Orange Beets & Olives
Orange Beets and Olives – Your Organic Kitchen, Jesse Ziff Cool   6 beets, trimmed and scrubbed 2 blood oranges, halved ½ c. kalamata olives, pitted 3 tbsp. balsamic vinegar 2 tbsp. extra virgin olive oil
Products (Beet, Chives, Beets)

Grated Turnip Salad
From Natural Roots Farm Newsletter

Baked Fennel with Gorgonzola
2-4 bulbs fennel, untrimmed 1 and ¾ cups vegetable broth (or chicken broth) 4 ounces gorgonzola cheese 2 tbsp dried whole grain bread crumbs   -  Rinse Fennel.  Trim off stems, and reserve about 1 cup of the tender green le
Products (Fennel)

Fennel Salad
1 fennel bulb, trimmed, quartered (core trimmed but left intact) and very thinly sliced (preferably on a mandoline) 7 ounces sugar snap peas, thinly sliced lengthwise 2 tbsp fresh tarragon 1 tbsp plus 2 tsp fresh lemon juice 1 tbsp extra-virgin o

Chard Chips
Unusually delicious!
Products (Swiss Chard)

Spinach Soup
Fresh spinach, dill and basil

Pasta with Radish Greens
From the farmers of Adamah
Products (Radish, Garlic Scape, Basil)

Zucchini Bread
Zucchini Bread 3 eggs 1 c. oil (or ½ c. oil and ½ c. applesauce) 2 c. sugar 2 c. grated zucchini 3 c. flour 1 t. soda 1 t. salt 3 t. cinnamon ¼ t. baking powder 2 t. vanilla Mix eggs, oil, sugar and grated zucchini.&nb
Products (Zucchini, Eggs, Apple Sauce)

Basil Make Believe Mayonnaise
Easy to make mayo with yummy fresh basil for a cool summer treat!
Products (Basil, Potted, Tomato, Basil)

Radish Top Soup
· 4 Tbs unsalted butter · 1 large yellow onion, cut into a 1/4 inch dice · 8 C radish top greens, cleaned · 6 medium baking potatoes, peeled and cut into 1/2 inch dice · 5 C chicken stoc
Products (Onion, Radish, Potato)

Creamed Cucumbers
Locavore Recipes
Products (Onion, Cucumber, Dill)

Kale Green Smoothie Recipes
By Davy Russell Kale is a highly nutritious leafy green to use in smoothies and is an excellent source of plant-based calcium. Here are some recipes you can try: Pineapple-Kale 1 cup fresh pineapple, chopped 1 whole apple 2 cups organic kal

Cucumber Salsa
This fresh and crisp recipe for salsa combines sour cream, yogrut, and fresh herbs with chopped cucumbers. Serve it with grilled fish, or with taco chips for dipping. INGREDIENTS: 1 cup sour cream 1 cup plain lowfat yogurt 1/4 cup chopped parsley 1/4

Bruscetta with Eggplant
Ingredients: 1 lg eggplant, in 1/2"" slices 1 sm red pepper 1 T extra virgin olive oil 2 cloves garlic, minced to a paste* 1 tsp balsamic vinegar (NOT regular vinegar) 1/4 C chopped Italian parsley Salt and pepper, to taste 1 baguette Ital

Roasted Tomatillo Salsa
1 1/2 pounds fresh tomatillos 5 fresh serrano chiles 3 garlic cloves, unpeeled 1/2 cup fresh cilantro 1 large onion, coarsley chopped 2 teaspoons coarse salt Preheat broiler. Remove husks from tomatillos and rinse under warm water to remove stickin