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Recipes

Anything Goes Quiche
Quiche is a great way to use up whatever leftover veggies you have on hand. And it works at any meal - breakfast, lunch or dinner!

Ratatouille
This just gets better with time, so feel free to make it the night ahead and the flavors marry before serving!

Eggplant Gratin
2 1/2 pounds eggplant sea salt and freshly ground pepper 1/4 cup olive oil 1 large or 2 medium onions, sliced 4 large eggs 1 cup milk or light cream 1 cup freshly grated parmesan cheese 1 tablespoon balsamic vinegar 10 large basil leave, torn
Products (Onion, Eggplant)

Eggplant Fennel Tomato Bake
Eggplant Fennel Tomato Bake 1 eggplant         1 fennel bulb                         2

Eggplant Caponata
Ingredients: 1 large eggplant, unpeeled,cut in 1/2 inch cubes 1 large onion, chopped 1 green pepper, seeded and chopped 6 ripe tomatoes, chopped (or 1 large can crushed tomatoes) 1/2 cup chopped green olives 3 cloves minced garlic 1/3 cup extr

Classic Eggplant Parmesan
Ingredients 2 lbs (about 2 large) eggplants Kosher salt 1 28-oz can whole peeled tomatoes 1 clove garlic, peeled and minced Olive oil Freshly ground black pepper 1/2 cup all-purpose flour 1/2 cup fine dry breadcrumbs 4 large eggs, beaten
Products (Garlic, Tomato, Eggplant, Basil)

Gingered Carrots
From Nourishing Traditions by Sally Fallon 4 cups grated carrots, tightly packed 1 tablespoon freshly grated ginger 1 tablespoon sea salt 4 tablespoons whey (if not available, add an additional 1 tablespoon salt) *Also see the Sauerkraut recipe
Products (Carrot, Whey, Carrots, Ginger)

Korean Sauerkraut (Kimchi)
-adapted from Nourishing Traditions by Sally Fallon   1 head Napa cabbage, cored and shredded 1 bunch green onions, chopped 1 cup carrots or Hakurei turnips, grated 1/2 cup radish, grated 1 T. freshly grated ginter root 3 cloves garlic, p

Syrian Beet Salad
adapted from Moosewood Restaurant Daily Special                                  &nb

Grilled Beets
Heat the grill to medium-hot – you should be able to hold your hand about an inch over the cooking grate for about 2 seconds. Meanwhile, peel and slice the beets. Brush the beets with olive oil or vegetable oil. Sprinkle them lightly with s
Products (Beet, Beets)

Tasty Green Bean Dish
green beans, pine nuts, parm cheese

Cucumber Almond Couscous Salad
1 1/2 teaspoons salt, divided 1/2 cup thinly sliced scallions  3/4 cup plus 2 tablespoons couscous 3 tablespoons olive oil  1 cup slivered almonds 3 tablespoons lemon juice 1 tablespoon canola oil 2 tablespoons dried oregano  3

Beetroot and Cucumber Gazpacho
A tasty chilled summer soup

Asian Noodle Salad
1 (12 oz) package of Soba noodles1/3 cup toasted sesame seeds1/3 cup chopped cilantro2 cups chopped red cabbage1/4 cup chopped chives1 cup diced cucumbers Dressing:3 tablespoons toasted sesame oil4 tablespoons tamari4 tablespoons balsamic vinegar3 t

24 Hour Refrigerator Pickles Heidi Cooper
Use approximately 1 ¼ small to medium cucumbers for one pint. This recipe makes enough liquid for one pint.   1 c. cider vinegar 1 c. sugar (or less) 1/8 tsp. salt 1/8 tsp. turmeric 1/8 tsp. black mustard seed
Products (Cucumber, Cucumbers)

Pennsylvania Dutch Salad
2/3 cup sugar     2 tsp. garlic salt    1 tsp. dry mustard    1/2 cup cider vinegar  1/2 cup corn oil  Spinach, bacon bits and croutons  Mix first 4 ingredients .  Bring to
Products (Spinach)

Creamy Spinach Soup
- from The Minimalist Cooks at Home   1 lb. spinach 2 cloves garlic, minced 3 c. chicken stock 1 cup light cream, half­and­half or milk a tiny grating of nutmeg salt and freshly ground black pepper chopped parsley or mint
Products (Garlic, Spinach, Mint, Stock, Parsley)

Swiss Chard & Mushroom Lasagna
2013 Work-share volunteer, Kathryn Tice submitted this recipe as a favorite way to use Swiss Chard. She says, “It's from a cookbook called The Pure Joy of Monastery Cooking by Brother Victor-Antoine d'Avila-Latourrette. You should definitely try i

Sharadha's Indian Greens
Sharadha’s Indian Greens 1 Tb. Oil 1 tsp. cumin seets 1 dried red chili, or chopped green one 1 clove garlic, grated 1/8 tsp turmeric 1 bunch greens (beet greens, spinach, or chard) ½ cup fresh cilantro, finely chopped salt 2 po

Pasta with Beet Greens, Blue Cheese & Hazelnuts
from Martha Stewart Living .     Ingredients Coarse salt and ground pepper 3/4 pound linguine 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 garlic clove, minced Greens from 2 bunches beet

How to Braise Greens
From http://www.thepaleomom.com/2012/08/tpm-tidbit-how-to-braise-greens.html One of our staple side dishes is braised leafy greens. This is a simple, quick, versatile and delicious way to prepare greens. You can use this cooking method for just abou

Creamed Swiss Chard
Swiss chard is one of those great versatile greens packed full of vitamins and fiber
Products (Garlic, Swiss Chard, Chard)

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