Recipes
Fresh Tomato Sauce
Multi-purpose tomato sauce. Great on pasta, polenta or pizzas. Make ahead, and use within 1 week or freeze and enjoy during the winter. Use ANY type tomato, not just romas/paste tomatoes.
Rosemary-Garlic Roasted Potatoes
1 1/2 pounds small red or white-skinned potatoes (or a mixture)1/8 cup good olive oil3/4 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 tablespoons minced garlic (3 cloves)2 tablespoons minced fresh rosemary leaves
Preheat the oven to
Dijon Potato Salad
New potatoes are any potato that has been harvested early. They are sweet because their sugars haven't been converted to starch yet. They are moist, have thin skins, don't take long to cook and are deelish!.
Beet, Potato, and Walnut Salad
Ingredients
1 1/2 pounds medium golden beets, scrubbed
1 1/2 pounds fingerling or new potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup roughly chopped walnuts (optional)
1/4 cup finely
Canning / Freezing Tomatoes
It's very easy to either can or freeze tomatoes whole or cook them down into sauce, and use fresh or freeze.
Baked Summer Squash
Make with any summer squash such as Zephyr, Patty Pan or Zucchini. Makes 6 servings.
Salad with Beets and Yogurt Dressing
Enjoy the simple, delicious combination of beets and creamy yogurt.
Quick Pickled Beets
Ingredients
6 medium red beets with greens, stems trimmed to 2 inches, remaining stems and greens reserved for beat green recipes
Coarse salt
1/3 cup cider vinegar
1/4 teaspoon freshly ground pepper
1/3 cup olive oil
Directions
Beet Salad on Arugula with Sherry Vinaigrette
The sweet beets and bitter greens make a wonderful contrast of flavors and colors.
Thyme roasted carrots
2 pounds medium carrots, peeled, cut on deep diagonal into 1/2-inch thick slices
1 1/2 TBS olive oil
1 1/2 tsp fresh thyme leaves
1 1/2 TBS butter
Preheat oven to 400 degrees. Toss carrots, oil, and thyme in a large bowl.
Sweet Potato Buttermilk Pie
Thank you to one of our customers who told me about this recipe. I thought, "Buttermilk!, Of course! Everything is better with buttermilk!" I'm trying it and thought you might like to try it too. Recipe is from the The Smitten Kitchen who has adapted
Easy & Fresh Homemade Salad Dressings
Simple to make and store in jam jars or any other small jar w/lid.
Arugula Pesto
1/2 cup pine nuts
5 ounces arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
Toast the pine nuts, stirring occasionally, in a skillet set on medium hea
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