Recipes

  • Roasted Radishes & Carrots

    Serves 4

    1 bunch small to medium radishes, about 12
    1 – 2 carrots, cut into 3-inch quarters (Do not use “baby” carrots!)
    1 Tbsp. olive oil
    1 tsp. dried thyme
    Kosher salt and freshly ground black pepper
    Lemon half

    Preheat the oven to 450°. Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt […]

  • Amazing Moussaka

    3 eggplants, skinned, sliced 1/4 – 1/2-inch thick
    Olive oil (as needed)
    Salt & pepper
    1/2 – whole green pepper, chopped
    1/2 pound Baby Bella mushrooms, diced
    1 lb. ground beef
    1 medium onion, peeled and chopped
    1 (8 ounce) can tomato sauce
    1 tsp. dried oregano
    2 Tbsps. fresh minced garlic
    Cheese Sauce
    3 Tbsps. butter
    1/2 tsp. salt
    1/2 tsp. fresh ground black pepper
    2 Tbsps. flour
    1 […]

  • Roasted Pumpkin Seeds

    Seeds from one pumpkin
    1 Tbsp. olive oil
    Salt and pepper

    Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. […]

  • Eggplant Parmesan

    Eggplant Parmesan
    Serves 8

    1 large eggplant, sliced
    2 eggs
    1/4 cup milk
    1 cup flour
    1 cup bread crumbs
    1 Tbsp. Italian seasoning
    1/2 cup grated Parmesan cheese […]

  • Bacon, Onion & Brie Tart

    Bacon, Onion & Brie Tart
    Serves 8

    1/2 onion, diced
    2 cloves garlic, minced
    1/2 lb. bacon, chopped
    1 cup brie, outer rind removed, diced
    1 recipe pate brisee
    Custard Filling:
    2 eggs
    3/4 cup heavy cream
    1/2 tsp. salt
    1/4 tsp. white pepper
    Pinch of nutmeg

    Beat eggs thoroughly; add in the cream, nutmeg, salt and pepper. Blend well.

    Cook bacon in a large saute […]

  • Ribollita Soup

    Did you miss out on the third CSA cooking class of the 2017 summer season? Well, if you did, you’re still in luck because here are the recipes from last week’s class. Enjoy!

    Ribollita Soup
    Serves 8-10

    2 Tbsp. extra virgin olive oil
    1 small onion, minced
    2 cloves garlic, minced
    1 zucchini, rinsed and cut into 1/4 inch dice
    1 yellow […]

  • Gratin of Cherry Tomatoes with Ricotta & Basil Topping

    And one more tomato recipe Debbi Snook from the PD sent me; she says it’s her favorite tomato recipe, and I understand why.

    Gratin of Cherry Tomatoes with Ricotta & Basil Topping
    Serves 8

    3 Tbsps. olive oil
    2 pounds cherry or grape tomatoes (preferably a mixture of red and yellow)
    1/4 cup fine dried bread crumbs
    1 clove garlic, minced
    1/2 […]

  • Tomato Pie

    Here is another seasonal favorite, and a great way to use up some of those tomatoes.

    Tomato Pie
    One pie crust – I cheat and use the Pillsbury crust in the red box you can find in the dairy case.
    6 tomatoes
    5 cloves of garlic, sliced
    6 fresh basil leaves, large, whole
    3/4 cup mayo
    1/2 cup grated parmesan cheese
    1/4 tsp. […]

  • Nanny’s Stuffed Cabbage

    Every year at about this time I make a big pot of my grandmother’s stuffed cabbage. It doesn’t matter if it’s 90 degrees outside. I dedicate a couple of hours in the hot kitchen to whip up what could be my favorite meal of all time, the essential dish for any family reunion or even […]

  • Eggplant Caponata Sandwiches

    Makes 5 cups of caponata, enough for about 10 sandwiches

    1/3 cup olive oil
    1 medium eggplant, peeled and cut into small cubes, about 4 cups total
    1/2 sweet pepper, diced
    1 small onion, diced
    4 oz. Baby Bella organic mushrooms, chopped
    3 cloves garlic, minced
    1/2 cup kalamata olives, pitted and sliced
    1 6-oz. can organic tomato paste
    3 Tbsps. red wine vinegar
    1 […]