Recipes
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Radish Dip
4 cloves garlic, peeled 6 radishes, quartered 2 (8 ounce) packages cream cheese, softened
Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Tr
Glazed Radishes
18 ounces red radishes (about 45), ends trimmed2 tablespoons butter2 tablespoons sugar1 tablespoon distilled white vinegarCoarse salt and ground pepper
Cut large radishes in half; leave small ones whole.In a 12-inch skillet, combine radishes, butter
Green Bean Salad
12 oz. fresh green beans, trimmed 1/3 cup fresh parsley, coarsely chopped 4 green onions, sliced 2 stalks celery, chopped 2 Tbsp. olive oil 2 Tbsp. lime juice Lime wedges (optional) 1. In a 2-quart microwave-safe d
Au Gratin Potatoes
AU GRATIN POTATOES
Serves 6
These potatoes are simple to make and always please a crowd.
Classic Au Gratin Potatoes get a local makeover when you use homegrown potatoes and local cream and cheese.
2 1/8 pounds
Cantaloupe Soup
1 large cantaloupe1 t. sweet curry powder (or nutmeg or cinnamon for a sweeter, less savory soup)1/4 - 1/2 t. fresh ground black or white pepper1 T. honey1/8 - 1/4 c. yogurt2 - 3 T. lemon juiceberries, spice, or fresh mint to garnish
In blender, pur
Red beets & beet greens
Red Beets & Beet Greens1 bunch beets with greens1/4 C olive oil1-2 T minced garlic2 T chopped onion1 T red wine vinegarsalt & pepper to tasteHeat oven to 350 degrees. Wash beets. Separate greens from beets and set aside. Do not skin beet
Cucumber and Fennel Chilled Summer Soup
A very refreshing soup to prepare in large batches so to have on hand for a few delighful summer meals. Very soothing light green color as well!
Beet Slices in Creamy Mustard Sauce
For this recipe, tender cooked beets are sliced and warmed in a creamy and delicious mustard sauce. If you cook the beets ahead of time, this becomes a low-fuss, high-impact side dish you can prepare and serve almost instantly. Angelic Organics Kitch
Fennel Confit and Fontina Pizza
From The New Basics Cookbook (Julee Rosso & Sheila Lukins)
For fennel lovers (editor’s note: try it even if you’re not crazy about fennel – you’ll be surprised at the great taste), a pi
Baba Ghanouj
This is a traditional Middle Eastern recipe for baba ghanouj, a thick but light spread that is delicious as a dip for pita bread or vegetables or as a filling in a sandwich. Its distinct, nutty flavor comes from tahini, a sesame paste that is widely
Summer Chowder
From Rolling Prairie Cookbook
1 tbsp. canola oil
1 large onion, chopped
1 c. chopped celery
2-3 zucchini, sliced ½ in. thick, then cut in half
1 large potato, cubed
2 tbsp. flour
3 c. water or stock
1 bay leaf
½ tsp. salt
1
Blackberry-Lavender Popsickles
Blackberry-Lavender Popsicles- by Lindsay Larick
2 heaping cups blackberries (could substitute blueberries or raspberries or a mixture)
1 cup sugar
1 ½ cups water
2 T fresh lavender buds (could substitute 2 tsp dried)
6 T fresh lemon juic
Sauteed Peppers over Rice
A delcious and simple way to use mild Hot Peppers like cerano, hot wax, poblanos etc.
Beet Risotto
Beet Risotto1 small onion, diced3 medium beets with greens3 C boiling water4 T butter1 C long-grain rice1/2 C freshly grated Parmesan1 T horseradish1. Trim beet leaves and wash in cool water. Cut greens and stems into 1/2-inch wide slices. Peel and d
Baked Squash Blossoms
6 squash blossoms, clean and inner parts removed1 clove garlic, minced1/3 - 1/2 c. ricotta1/3 c. shredded parmesan2 T. chopped basil and/or parsleypinch of salt1/4 t. black pepper1 egg, beaten
Set oven to 350. In small bowl, combine garlic, cheeses,
Peach Salsa Fresca
1 large clove garlic, minced1/2 t. seasalt1 medium tomato, diced1 large shallot, finely chopped1 peach, diced1/2 c. green pepper, dicedhot pepper, minced2 t. lime juicefresh chopped cilantro, to tastehoney, to taste
In medium sized mixing bowl, use