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Potato Classics

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The ultimate comfort food, potatoes are one of the most versatile veggies around! They’re surprisingly nutritious too. For example, a medium-sized baked potato with skin has around 28% of the daily value (DV) for vitamin C, 27% DV for vitamin B6, 26% of potassium, 15% of dietary fiber, and about 10% of protein. They can [...]

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Greens-and-Rice Pilaf

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Adapted from vegetarian.about.com (via ener-g.com) INGREDIENTS 1 bunch chard (or other hearty greens, such as kale or mature spinach) 1 cup uncooked rice, pre-soaked for 10 minutes, then drained well 1/4 cup olive oil 1/2 cup onion, chopped 1–2 tablespoons spring garlic, minced (or 1–2 cloves garlic, minced) 1 lemon, squeezed 1/2 cup chopped fresh [...]

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Winter Salad with Apples, Carrots, and Roasted Beets

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Recipe by The FruitGuys INGREDIENTS 3 small or 2 large beets, roasted and cut into 1/2-inch cubes (see Cook’s note) 2 medium apples, cored and thinly sliced 2 medium carrots, shredded Salad greens (optional) Dressing: 1/4 cup olive oil 2 tablespoons lemon juice, apple cider vinegar, or balsamic vinegar (more or less to taste) 1 [...]

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Potato-Mushroom Hash

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Courtesy of Delilah’s Farm INGREDIENTS 2 cups potatoes in 1/2-inch dice 1 cup mushrooms in 1-inch dice 1/2 cup onion in 1/2-inch dice 2 cloves garlic, minced 1/2 teaspoon salt 1 1/2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped parsley Pinch of red pepper flakes (optional) 1 tablespoon chopped fresh [...]

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Red Wine-Braised Greens with Potatoes

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 bunch hearty greens, well washed (kale, chard, collards, beet greens, mature spinach, etc.), around 6–8 cups roughly chopped or torn 1/2 cup red wine 1/4 cup veggie broth 2 tablespoons olive oil 3 cloves garlic, minced, and/or 1/2 cup finely chopped onion 2–3 cups potatoes or sweet potatoes, [...]

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Sautéed Sunchokes with Fresh Herbs

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Adapted from Vegetarian Cooking for Everyone INGREDIENTS 1/2 pound sunchokes (aka Jerusalem artichokes), sliced into 1/4-inch rounds 1 tablespoon olive oil, sunflower oil, or canola oil 1 clove garlic, minced (optional) 2 tablespoons toasted sunflower seeds or pine nuts 1–2 tablespoons fresh herb leaves, chopped (parsley, basil, and/or thyme) Salt and freshly ground pepper PREPARATION [...]

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Pillowy Potato Gnocchi

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound potatoes, regular and/or sweet (about 1 1/2 to 2 cups cooked) 1/2 teaspoon salt 1 to 1 1/2 cups whole wheat pastry flour or all purpose flour, plus more for rolling and shaping 1 egg yolk lightly beaten PREPARATION Peel potatoes and cut into large, [...]

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Roasted Winter Squash & Sweet Potato Soup

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 4 cups peeled winter squash and/or sweet potatoes, cut into 1-inch cubes 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon olive oil 1/2 cup onion, in 1/2-inch dice 1/4 cup carrot, in 1/2-inch dice 1/4 cup celery, in 1/4-inch dice 1 clove garlic, [...]

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Warm Shaved Brussels and Apple Salad

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups Brussels sprouts*, thinly sliced or shredded (in a food processor or by hand) 1 cup crisp apple, thinly sliced 1/2 cup carrot, grated (optional) 2 cloves garlic, minced or very thinly sliced 1 tablespoon olive oil 2 tablespoons lemon juice or apple cider vinegar 1 [...]

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Caramelized Onion Mashed Potatoes

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1/4 cup onions, cut in 1/2-inch dice (or more to taste) 2 tablespoons olive or other vegetable oil 1/2 teaspoon sugar (optional) 2 cups potatoes, in about 1-inch dice 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk or cream Butter to taste (optional) PREPARATION Heat oil [...]

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Apple Root-Veggie Salad

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 apples, sliced into bite-sized pieces (peels optional) 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick 1/2 cup carrots, thinly sliced on the diagonal about 1/4-inch thick 1/4 cup onion, minced or very thinly sliced 1/4 cup celery, thinly sliced or chopped (optional) 1/3 [...]

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Baked Acorn Squash Rings

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Adapted from The Martha Stewart Cookbook INGREDIENTS 1 small acorn squash 4 tablespoons (1/2 stick) unsalted butter, cut into pieces Coarse salt (kosher or sea) Freshly ground black pepper 1/3 cup packed dark brown sugar 1/2 teaspoon fresh thyme leaves, minced (optional) PREPARATION Preheat oven to 350°F. Cut the unpeeled squash crosswise into 1/2-inch slices, [...]

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Sweet Potato Pancake

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Recipe by The FruitGuys INGREDIENTS 2 cups sweet potatoes, scrubbed and shredded (peels are optional) 1/4 cup onion, finely chopped 2 eggs, beaten 2 tablespoons all-purpose flour 1 teaspoon salt Pinch or two of nutmeg Pinch or two of cayenne pepper 1/2 cup vegetable oil for frying PREPARATION Drain shredded sweet potatoes for 5–10 minutes [...]

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Parsnips 3 Ways

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Recipes by The FruitGuys What parsnips lack in panache, they more than make up for in flavor and versatility! These root veggies are cousins to carrots and can be eaten raw or cooked. They’re similar to carrots in flavor, only spicier and more complex. Young parsnips are especially nice sliced into very thin rounds and [...]

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Skillet Potatoes and Peppers

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 Yukon gold potatoes 1 green bell pepper, diced 1/2 cup onion, diced 2 cloves garlic, minced 2 tablespoons vegetable oil Salt and pepper to taste Optional: Garnish with chopped herbs such as parsley, cilantro, or thyme. PREPARATION Place whole potatoes in a pot and cover entirely [...]

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Easy Potato-Leek Soup

Leek Soup

Adapted from vegweb.com INGREDIENTS 1 1/2–2 cups leeks, finely chopped (use white and very light green parts) 2 cups potatoes, scrubbed and cubed or finely sliced (peels optional) 1 medium onion, finely chopped 3 tablespoons olive oil 3 cups vegetable broth (should almost cover the ingredients) 1/2 cup cream or soy milk (optional) Salt and [...]

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Simple Beet Salad

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Beets, 2–3 large or 4–6 small, trimmed and well cleaned 1/2 cup onion, thinly sliced (yellow, white, red, or green) 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon lemon zest Salt and pepper to taste Optional additions: Sliced orange, tangerine, or grapefruit; sliced avocado; fresh [...]

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Wild Rice Apple Salad

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Adapted from Taste of Home magazine INGREDIENTS 2 cups cooked wild rice, chilled 1 cup coarsely chopped apple 3/4–1 cup sliced celery 1 tablespoon dried cranberries or currants, chopped; or 2 teaspoons fresh cranberries, minced 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon of shallot or 2 garlic cloves, minced 2 teaspoons honey [...]

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Oven-Caramelized Onions

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Courtesy of Delilah’s Farm INGREDIENTS 4 cups red or yellow onion, cut into 1/4-inch strips 1/4 cup vegetable oil 1 teaspoon salt 1 teaspoon sugar (optional—helps caramelization, makes sweeter) PREPARATION Preheat oven to 400°F. Toss onions with oil, salt and sugar if using. Put in an ovenproof casserole dish, cover with a lid or foil, and place in the oven. [...]

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Winter Radish Salad with Cider Vinaigrette

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Adapted from foodnetwork.com INGREDIENTS 1 bunch/head of salad greens (baby spinach, butter lettuce, arugula, endive, living cress, etc.), approximately 4–6 cups 1 cup radishes, very thinly sliced (using food processor or mandoline) 1 apple or pear, cored and finely diced 1/4 cup extra-virgin olive oil 2 tablespoons cider vinegar 1 tablespoon shallot or onion, minced [...]

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Baked Spaghetti Squash

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 spaghetti squash 2 tablespoons butter or margarine Salt and pepper to taste 1/4 cup parmesan cheese (optional) Fresh herb leaves (optional): 1 teaspoon to 1 tablespoon coarsely chopped parsley, basil, savory, oregano, thyme, or a combination (start with a teaspoon and add more to taste). PREPARATION Preheat oven [...]

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Gingered Winter Squash and Root Veggie Soup

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Adapted from cookinglight.com INGREDIENTS 2–3 cups winter squash, peeled and cubed (see Cook’s note) 1 cup potato (regular or sweet), scrubbed and cubed (peels optional for regular potatoes; sweet potatoes should be peeled) 1 cup parsnips, scrubbed and chopped 1 cup onion, chopped 4 cups (1 quart) vegetable broth (plus more for thinning, if needed) [...]

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Easy No-Cook Cranberry-Orange Relish

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Recipe adapted from Non-Reactive Pan food blog INGREDIENTS 1 (12-oz) bag fresh cranberries 1 navel orange 1/2 cup sugar 1/8 teaspoon cinnamon 1 small shallot, chopped 1/2 tsp grated fresh ginger PREPARATION Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange; cut sections free from membranes Pulse cranberries [...]

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Roasted Root Veggies with Fresh Herbs

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By Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled) 1 cup onion, chopped 2–3 cloves garlic, minced 1–2 tablespoons olive oil 2 teaspoons maple syrup 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1–2 tablespoons fresh [...]

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Roasted Winter Squash Tart

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 sheet frozen puff pastry, thawed 1 1/2–2 cups winter squash, cut into 3/4- to 1-inch cubes (see Cook’s note) 4–8 cloves garlic (more or less to taste) Olive oil 1–2 teaspoons fresh rosemary or oregano leaves, minced (optional) Salt and pepper to taste Freshly grated Parmesan cheese PREPARATION [...]

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Easy Roasted Brussels Sprouts

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Recipe by The FruitGuys INGREDIENTS Brussels sprouts Olive oil Salt and pepper Fresh crushed garlic (optional) Fresh grated Parmesan cheese (optional) PREPARATION Preheat oven to 400°F. Rinse Brussels sprouts well, remove any yellow or damaged outer leaves, trim off the base, and slice in half. Toss sprouts in a bowl with enough olive oil to [...]

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Kale 3 Ways!

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  Kale is a superfood that can be enjoyed in a plethora of ways, both fresh and cooked. From smoothies, salads, and juice concoctions to scrambles, soups, and sautés, this versatile green is great tasting and great for you. It is high in vitamins C, A, and K, as well as manganese, calcium, and potassium. [...]

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Spaghetti Squash with Onion, Garlic, and Parmesan Cheese

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Adapted from steamykitchen.com INGREDIENTS 1 spaghetti squash 2–3 tablespoons butter 1/4 cup onion, minced 2 cloves garlic, finely minced 1/4 cup fresh parsley or basil, minced 1/2 teaspoon salt (or to taste) 1/4 cup shredded Parmesan cheese PREPARATION Preheat oven to 375°F. Pierce squash a few times with a fork or sharp paring knife (to [...]

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Pasta with Peppers and Winter Squash

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups winter squash (butternut, acorn, delicata, etc.), peeled and cut into 3/4- to 1-inch dice 1/2 cup mild to medium heat peppers, cut lengthwise in 1/4-inch strips 1/4–1/2 cup onion, cut lengthwise in 1/4-inch strips 2 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon [...]

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Apple and Roasted Squash Salad

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Recipe courtesy of Delilah’s Farm INGREDIENTS  2 cups peeled winter squash; or 1 cup squash and 1 cup peeled beets, cut into 1-inch cubes 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 apple, peeled and cut into 1/2-inch thick wedges 1 tablespoon sherry vinegar or white wine vinegar 1 tablespoon honey 3 [...]

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Sweet Potato Leaf Pesto

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups sweet potato leaves 1/4 teaspoon salt 1 tablespoon vegetable oil 2 teaspoons soy sauce 1–2 tablespoons slivered almonds Dash or two of Asian hot sauce (optional) PREPARATION Bring a pot of water to a boil with the salt. Add sweet potato leaves and blanche for 1 minute. [...]

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Toasted Cheese with Apples or Pears

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 8-ounce wheel of good quality Brie or Camembert cheese 2 medium apples or pears, washed, cored, and thinly sliced 1 baguette, thinly sliced and lightly toasted PREPARATION Preheat the oven to 425°F. Put cheese in a small baking dish, place in the oven, and bake for 10–15 minutes, or [...]

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Iced Lemongrass Tea

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Wash 6–8 lemongrass stalks well and discard green upper portions. Gently smash stalks on a cutting board with a jar or the flat side of a knife (this will help release their flavor). Add stalks to a medium saucepan with 2 cups of water and bring to a boil; remove from heat and let steep [...]

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Roasted Sweet Peppers

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Recipe by The FruitGuys INGREDIENTS Lipstick peppers, or other small-to-medium sweet peppers Olive oil to drizzle Salt to taste PREPARATION Preheat oven to 450°F. Wash peppers well and remove any stickers. Slice peppers in half lengthwise and remove stems and seeds. Place peppers in a bowl, then drizzle and toss with just enough olive oil [...]

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Cucumber Raita

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1/2 cup cucumber, seeded (see Cook’s note) 1/2 cup plain yogurt, full or low-fat 2 teaspoons finely chopped scallions or red onion 1 teaspoon lemon juice 1/4 teaspoon ground cumin 1/4 teaspoon salt 1 teaspoon finely chopped mint, cilantro, or dill (optional) PREPARATION After removing seeds from cucumber, cut [...]

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Super-Simple Sautéed Kale

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Recipe by The FruitGuys INGREDIENTS 1 bunch of kale 1 onion (medium to large), chopped 1 tablespoon of olive oil Vegetable broth (or water) Salt and pepper PREPARATION Wash greens well and tear or cut into bite-size pieces (remove large stems). Heat olive oil in a large skillet on medium-high heat and add onion. Sauté [...]

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Roasted Plums or Pluots with Herbs

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Adapted from joythebaker.com INGREDIENTS 2–3 ripe plums or pluots, cut in half and pitted 1/2 teaspoon fresh thyme, savory, or rosemary leaves, finely chopped 1 tablespoon granulated sugar Olive oil to drizzle Salt Greek yogurt, granola (optional) PREPARATION Place a rack in the upper third of the oven and preheat to 400°F. In a small [...]

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Oven-Fried Peppers, Hot or Sweet

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 2 large or 4–6 small hot or sweet peppers sliced into 1/4- to 1/2-inch rings 2 tablespoons olive oil 2–3 cloves garlic, peeled and sliced into small pieces Coarse salt to taste PREPARATION Preheat oven to 425°F. Remove stems, membrane, and seeds from peppers. (Note: seeds may be kept [...]

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Roasted Tomatoes

Roasted Cherry Tomatoes

Recipe courtesy of Delilah’s Farm INGREDIENTS 2–3 large tomatoes cut in quarters; 3–4 medium tomatoes cut in half; or 1 1/2 cups cherry tomatoes left whole 2–3 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper Pinch of red pepper flakes (optional) 1–2 teaspoons dried oregano, thyme, or rosemary; crumbled (fresh herbs burn and turn [...]

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Fruity Cucumber Salad

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup cucumber, seeded, and cut into bite-size pieces 2 cups mixed plum, pear, apple, nectarine, and/or peach slices 2 tablespoons vegetable oil or nut oil (e.g., walnut or hazelnut) 2 tablespoons white wine vinegar 1–2 tablespoons honey 1/2 teaspoon fresh thyme leaves, or a tablespoon of fresh basil, [...]

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Sweet Pepper and Zucchini Sauté

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Adapted from tastebook.com INGREDIENTS 2 small zucchini, cut into bite-size pieces (about 1 1/2 cups) 1 cup sweet peppers, such as red or yellow bells, gypsy, or banana peppers, cut into thin strips 1 large onion, cut into thin strips 1 garlic clove, minced 1/2 teaspoon fresh thyme leaves, minced 1 tablespoon fresh parsley or [...]

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Indian Spiced Okra

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 to 1 1/2 cups okra, stems and any tough parts removed, and cut into rounds 1/4 teaspoon cumin powder 1/4 teaspoon turmeric powder 1/4 teaspoon chili powder or paprika 1/4 teaspoon coriander powder 1/4 teaspoon cumin seeds 1 teaspoon olive oil Salt to taste PREPARATION On a slightly warmed [...]

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Eggplant Salad

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Adapted from theperfectpantry.com INGREDIENTS 1 medium eggplant, cut into 2-inch thick circles 1 tablespoon vegetable oil 1 tablespoon toasted sesame oil 1 teaspoon minced garlic (more or less to taste) Pinch of red chili flakes (or more to taste) 1/4 cup chopped scallion, shallot, or red onion 2 tablespoons soy sauce 1 tablespoon palm sugar [...]

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Lavender Vinegar

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Courtesy of Delilah’s Farm INGREDIENTS 1/2 cup fresh lavender buds 1 cup white wine vinegar 1 small sprig of lavender (optional) PREPARATION Place buds in a clean jar or bottle with a non-metallic cap. Heat vinegar, but do not boil. Pour over lavender buds and place in a warm dark place for two weeks, lightly [...]

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Fresh Lavender Sugar

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Recipe by The FruitGuys INGREDIENTS 3 tablespoons fresh lavender buds 2 cups of granulated sugar PREPARATION Mix sugar and lavender together and place in an airtight container. If you prefer lavender buds to be finely chopped, run mixture through a food processor first until desired texture is reached. Store container in a cool, dry place [...]

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Caramelized Stone Fruit Crostini

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Adapted from a recipe by Tanya Milosevich INGREDIENTS 3–5 plums, peaches, and/or nectarines, cut in quarters, stones removed Juice of one orange 2–3 tablespoons regular or lavender sugar 1 medium baguette, diagonally sliced, lightly toasted 8–15 oz. fresh ricotta or goat cheese to spread PREPARATION Put juice and sugar in a pan and heat on [...]

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Massaged Kale Salad

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Recipe by The FruitGuys BASIC INGREDIENTS 1 bunch kale (stems removed), washed well and spun or patted dry 2 tablespoons–1/4 cup extra virgin olive oil Juice of 1/2 lemon (or sub 1 tablespoon balsamic or red wine vinegar) 2 teaspoons honey or agave (optional if a sweet dressing is preferred) Salt and pepper to taste [...]

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Herbed Potato Salad

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Recipe by The FruitGuys INGREDIENTS 1 1/2–2 cups potatoes, cut in bite-sized chunks (peels are optional) 1/4 cup chopped fresh herb leaves (dill, basil, mint, parsley, etc.) 2 tablespoons red onion or shallot, minced 1 tablespoon olive oil 2 teaspoons to 1 tablespoon red wine vinegar 2 teaspoons whole-grain mustard Salt and black pepper to [...]

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Zucchini (Summer Squash) Tart

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups zucchini (or other summer squash), sliced about 1/4-inch thick 1/2–3/4 cup mushrooms, chopped (optional) 1 sheet puff pastry 1/2 cup soft cheese (goat cheese, cream cheese, soft herb cheese, etc.) 1/4 cup finely chopped onion 1 clove garlic, minced (or more to taste) 1 tablespoon finely chopped [...]

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Pepper and Onion Frittata

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 1/2 tablespoons of olive oil 1 cup bell or other sweet pepper, in inch-long slices about 1/4-inch thick 1/2 cup onion, chopped 1–2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 6 eggs, lightly beaten 1/2 cup grated cheese of your choice (optional)   PREPARATION Preheat oven [...]

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Grilled Cheese and Stone Fruit Sandwich

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 peaches or nectarines, or 4 plums cut into 1/2-inch slices 1 teaspoon vegetable oil 4 slices of bread, preferably whole grain 4 slices of white cheddar or brie, or 6 oz. of chèvre 1/2 teaspoon salt 1/4 teaspoon pepper Mustard of your choice (optional) Butter (soft) or vegetable [...]

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Classic Pesto

Pesto

Adapted from Fran Claro, The Italian Pantry INGREDIENTS 3 cups basil leaves 2 cloves garlic, minced 1/2 cup Parmigiano Reggiano cheese, roughly grated (optional) 1/2–3/4 cup extra virgin olive oil 3 tablespoons toasted pine nuts 1/2 teaspoon salt (more or less to taste) 1/2 teaspoon freshly ground pepper (more or less to taste) Dried red [...]

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Easy Peach Ice Cream (no machine required!)

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups peaches, peeled and finely chopped 2 cups heavy cream (or whole milk if you want lower fat ice cream, but it won’t be as rich) 14 oz. can sweetened condensed milk (nonfat is fine) 1 1/2 teaspoons vanilla extract PREPARATION Beat the cream, condensed milk, and vanilla [...]

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Warm Potato Salad with Hearty Greens

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1-1/2 to 2 cups potatoes, scrubbed, unpeeled, and cut into 1-inch dice 1 cup kale or chard (thick stems removed), coarsely chopped 1 clove garlic, peeled and smashed but left whole Cider vinegar or white wine vinegar Olive oil 1 teaspoon Dijon or whole-grain mustard Salt and freshly ground [...]

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Grilled Veggie Skewers

Barbeque Tofu with clipping path

Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 6 skewers (soaked in water if they’re wood) 1/2 block extra-firm tofu, water pressed out, cut into cubes 3–4 Tropea onions, halved, outer skin peeled Summer squash cut into chunks 5–6 mushrooms, cleaned, ends trimmed but left whole (optional) 1– 2 bell peppers, stems, seeds, and white membrane removed, [...]

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Cucumber Dill Salad

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups cucumber, sliced about ¼ inch thick 2 tablespoons very finely sliced onion (optional) ¼ cup dill, finely chopped ¼ cup plain yogurt (Greek is best but regular will work) 1 teaspoon honey 1 tablespoon white or rice wine vinegar PREPARATION Toss cucumber and onion together. Whisk together [...]

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Sage Breadsticks

bread sticks rosemary

Adapted from allrecipes.com INGREDIENTS 1 cup all-purpose flour 1 and 1/2 teaspoons baking powder 1 tablespoon fresh sage leaves, finely chopped 1/2 teaspoon salt 1/2 cup finely shredded Cheddar or Jack cheese 2 tablespoons cold butter 1/3 cup cold water PREPARATION Preheat oven to 425°F. In a bowl, combine flour, baking powder, sage, and salt. [...]

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Fennel Potato Salad

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups potatoes, scrubbed and cut into 1-inch pieces 1 teaspoon salt 1 cup fennel bulb, sliced across about 1/4-inch thick 1/4 cup onion (red, yellow, or white), finely diced 1 clove garlic, finely minced (optional) 1/4 cup olive oil 2–3 tablespoons red or white wine vinegar 1 tablespoon [...]

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Zucchini (Summer Squash) Pancakes

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups coarsely grated zucchini (or other summer squash) 2 tablespoons very finely chopped onion 1 or 2 cloves finely minced garlic 1–2 tablespoons fresh dill, basil, fennel frond, or parsley, finely chopped 1 teaspoon salt 1/2 teaspoon pepper 1 large egg, lightly beaten 1/4–1/2 cup flour (white whole [...]

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Potato and Onion Gratin

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Recipe by Tanya Milosevich INGREDIENTS 2–3 cups potatoes, scrubbed and thinly sliced 1 onion, thinly sliced 3 tablespoons olive oil 1 tablespoon fresh rosemary, sage, or dill leaves, chopped 1 cup Gruyère or sharp cheddar cheese, grated 1 cup cream, half and half, or milk Salt and pepper Butter Fresh herb sprigs as a garnish [...]

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Baked Mushroom-Spinach Cakes

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1-1/2 cups mushrooms, chopped 1 cup spinach, chopped 1/4 cup onion, finely diced 1 clove garlic, minced (or more to taste) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup dry breadcrumbs, divided 1 egg, lightly beaten 1 tablespoon finely chopped herbs, such as parsley, thyme, [...]

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Apple-Rhubarb Jam

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups rhubarb cut into 1-inch chunks 2 cups apple cut into 1-inch chunks 1 to 1-1/2 cups sugar (see Cook’s note) 1/4 cup water 2 teaspoons dry pectin (optional—the jam will be thicker if you use pectin, but it’s fine without it) PREPARATION Place all ingredients in a [...]

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Roasted Carrot Quinoa

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1–2 cups carrots, washed well and cut into 1/4-inch rounds 2 tablespoons olive oil 1/4 cup red onion, minced (white or yellow onion will work too, but reduce quantity to 2 tablespoons) 1/2 teaspoon smoked paprika 1 cup cooked quinoa, prepared per package instructions Salt and pepper to taste [...]

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Asian-Style Asparagus

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Adapted from seriouseats.com INGREDIENTS 1 bunch asparagus, cut ends snapped off 1 tablespoon soy sauce or tamari sauce 1 teaspoon dark sesame oil 2 drops chili oil (or a pinch cayenne powder) 1/2 teaspoon sesame seeds (toasted if preferred) PREPARATION Cut asparagus into 2-inch pieces on the diagonal. Bring a pot of water to boil. [...]

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Honey-Oatmeal Cookies

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Adapted from food.com INGREDIENTS 3 tablespoons butter, room temperature 1/2 cup brown sugar 1/4 cup honey 1 egg 1/2 teaspoon vanilla 1/2 cup flour (whole wheat, all-purpose, or a combo) 1/2 teaspoon salt 1/4 teaspoon baking soda 1-1/2 cups rolled oats Options: 1/2 cup of raisins, walnuts, and/or chocolate chips PREPARATION Preheat oven to 350°F. [...]

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Braised Black Spanish Radishes With Pecorino

black radish

Adapted from How to Cook Everything Vegetarian by Mark Bittman INGREDIENTS 2 tablespoon olive oil 1 tablespoon unsalted butter 1 to 1-1/2 lbs radishes (trimmed, peeled, and cut into chunks) 3/4 cup or more white wine 1 teaspoon crushed or powdered chile de arbol dried peppers 2 tablespoons fresh parsley (finely chopped, divided) 1 tablespoon [...]

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Black Bean and Potato Chili

Black beans in a wooden spoon

Adapted from tasteofhome.com INGREDIENTS 3/4 to 1 pound dried black beans 6 cups water or broth 1 can (28 oz) diced tomatoes, undrained 4 cups potatoes, sweet potatoes, or yams, peeled and cut into 3/4-inch cubes 2 medium onions, chopped 1 can (16 oz) enchilada sauce 10–20 chile de arbol dried peppers, stems removed (see [...]

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Whole-Wheat Apple Bread

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Adapted from cooks.com INGREDIENTS 3 cups whole wheat flour (or a combo of wheat and all-purpose flour) 2 1/2 cups apple, peeled, cored, and finely chopped or grated 1 cup vegetable oil 2 cups sugar 3 eggs, beaten 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 2 teaspoons vanilla extract 1 cup chopped [...]

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Watermelon Radish Salad with Greens

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Recipe by Tanya Milosevich INGREDIENTS 2–3 watermelon radishes, sliced or julienned 2–3 carrots or 1 kohlrabi bulb, grated 1 bunch dandelion greens or living spicy Asian greens (roots removed) Salt and freshly ground black pepper Dressing Option 1: Sesame Vinaigrette 1/4 cup sesame oil 3 tablespoons rice wine vinegar 1 clove garlic, minced 1 teaspoon [...]

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Oven-Baked Crispy Turnip “Fries”

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Adapted from allrecipes.com INGREDIENTS 1 pound turnips 1–2 teaspoons vegetable oil Salt and pepper to taste Optional: 2 tablespoons finely grated Parmesan cheese 1/4 teaspoon garlic salt 1/4 teaspoon paprika 1/4 teaspoon onion powder PREPARATION Preheat oven to 425°F. Line a baking sheet with a piece of aluminum foil and lightly grease. Peel turnips, and [...]

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Savory Winter Squash Pancakes

kabocha squash

Adapted from Happy Valley Locavore INGREDIENTS 1 medium winter squash, peeled and seeded 1 medium onion, minced 4–6 cloves garlic, minced 1–2 tablespoons grated fresh ginger 4 large eggs, lightly beaten 1/4–1/3 cup chickpea flour or whole wheat flour 1–2 tablespoons garam masala or curry powder 1/2 teaspoon each of salt and pepper Topping suggestions [...]

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Twice-Baked Yams

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Adapted from foodnetwork.com INGREDIENTS 2 yams, even in size and scrubbed 1 1/2 tablespoons brown sugar 1 1/2 tablespoons butter, room temperature 1 ounce cream cheese, room temperature 1/4 teaspoon ground cinnamon Pinch or 2 of ground nutmeg Pinch or 2 of ground ginger Salt and freshly ground black pepper PREPARATION Preheat oven to 375°F. [...]

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Microgreens in Macro Land

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By Heidi Lewis I can’t move. The last thing I remember was sipping tea and munching on a health-nut bar. Now I appear to be lying on the floor, immobile. I can just turn my head and—what? I’m covered in a web of threads staked into the ground. “You’re under arrest!” cries a tiny voice. [...]

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Microgreens Salad with Roasted Beets and Apples

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Adapted from chow.com INGREDIENTS 2 cups microgreens (or other tender greens) 1 large or 2 small beets, roasted (see below), cooled, peeled, and diced 1 apple, cored and diced 2 tablespoons extra-virgin olive oil 1 tablespoon cider vinegar 1 tablespoon minced shallot or red onion 1 1/2 teaspoons Dijon mustard 1/3 cup Gorgonzola or blue [...]

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