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Chard and Feta Pie
2 C shredded potatoes 2 green onions, minced 3/4 tsp. salt 6 eggs 1/4 C unbleached all purpose flour 1/4 tsp. freshly ground black pepper 2 tbsp. olive oil 1 red onion, finely chopped 2 garlic cloves, minced 2 bunches green or red chard or spinach,

Field Greens Pesto
  2c Field Greens1-2T minced garlic½ c- 3/4 c olive oil2T pinenuts, walnuts or cashews½ c parmesan cheese¼ c basilSalt and pepper to taste Place all ingredients in a food processor and blend. Drizzle in olive oil and only

Arugula Pesto
This pesto is delcious in a sandwhich with sharp cheese and apples!
Products (Arugula)

Fennel or Dill Sauce
Ingredients 3 Tbs leaves, chopped (set aside) 2/3 cup of half & half 1 cup mayonnaise (homemade or store-bought) 2  tsp of sherry vinegar (optional) Instructions In a small sauce pan bring half and half to a boil.  Cho
Products (Fennel)

Lemon Fusilli w/ Arugula
1 tbsp olive oil 1 tbsp minced garlic (2 cloves) 2 cups heavy cream            3 lemons Kosher salt and freshly ground black pepper 1 bunch broccoli 1 pound dried fusilli pasta ½ lb arug

Best Quiche Ever
Recipe courtesy of Katie Bingham   Crust: 1 ½ cup flour ½ teaspoon salt ½ cup butter, cold and cubed Cut butter into flour until it resembles coarse meal with a couple of butter lumps.   Add: 6 tablespoon

Bok Choy (Pac Choi) with Apples
From Nancy OConnors Rolling Prairie Cookbook, p.73. Lawrence, KS, 1998
Products (Onion, Bok choy, Apples, Ginger)

Red Beet Salad
Ingredients: 4 medium beets - scrubbed, trimmed and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup 8-10 ounces of salad greens or chopped lettuce 1/2 cup frozen orange juice concentrate or orange juice 1/4 cup balsa

Braised Chard with Olive Oil and Rice
1 pound chard, washed and trimmed (you can also use kale, bok choy, or leeks)1/3 cup extra virgin olive oil2 small carrots, roughly choppedSalt and freshly ground black pepper¼ cup white riceJuice of ½ lemon Cut the stems out of the

Baked Beet-and-Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
If you like veggie burgers, you’ll love this recipe. Sweet beets and carrots give luscious flavor to these baked patties—together with pungent onion, snappy Cheddar cheese, and lots of toasty nuts and seeds. Great on wheat buns with mayo!
Products (Onion, Beet, Carrot)

Baby bok choy slaw
Ingredients 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 2 teaspoons sugar 2 teaspoons Dijon mustard 1/4 teaspoon salt 6 cups very thinly sliced baby bok choy, (about 1 pound, trimmed) 2 medium carrots, shredded 2 scallions, thinl

Arugula, Carrot and Chickpea Salad with Wheatberries
When I’m feeling earthy and healthy, I always think of summery salads and this one is a favorite that I first met at the local co-op. Full of color, texture and nutty, whole-grain goodness, this salad is perfect for a light lunch, dinner side or B

Beet OR Carrot Muffins
 1/2 cups all-purpose flour 3/4 cup firmly packed dark brown sugar 1 tablespoon poppy seeds 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon table salt 2 large eggs 5 tablespoons olive oil 1 tablespoon firmly packed orange zes
Products (Beet, Carrot, Eggs, Buttermilk)

Italian Sausage with Swiss Chard and Cannellini Soup
This comforting soup will not let you down!  It's full of nutritious vegetables and can be prepared without the sausage for a vegetarian meal. (serves 4) Ingredients: 1lb Hot Italian Sausage2-3 chopped green onions (I used our baby vidalias)

Raw Caesar Kale Salad
1/4 cup fresh lemon juice 1/4 cup miso paste OR 8 anchovy fillets pack in oil 1 garlic clove 1 tsp. Dijon mustard 3/4 cup olive oil 1/2 cup finely grated Parmesan sea salt and fresh ground black pepper 1 hard-boiled egg, finely chopped (option

Glazed Hakurei Turnips
3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 lbs), trimmed, greens reserved- I use red turnips for this too. 1/4 cup (1/2 stick) unsalted butter - I use 1/4 cup olive oil instead 3 tbsp. sugar salt   Place
Products (Radish, Turnip)

Beets and Caramelized Onions with Feta
Active time: 20 min Start to finish: 45 min 2 tablespoons cider vinegar 1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain) 1/4 teaspoon black pepper 3/4 teaspoon salt 5 tablespoons olive oil 1 lb onions (2 medium), quartered lengthwi
Products (Onion, Beet)

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