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Kale and Two Bean Soup

Ingredients: 3 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 teaspoon salt, divided 2 garlic cloves, minced 4 cups organic vegetable broth (chicken broth is fine if you don’t have vegetable on hand) 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, […]

Mushroom Marinara

Ingredients 2 cups chopped Roma tomatoes 1 cup chopped onion 1 cup roughly chopped Oyster Mushrooms 4 garlic cloves, minced 2 Tbs chopped fresh Basil 2 Tbs Olive oil 1 cup chicken brothe OR Red wine 2 Chicken breasts (optional) ½ lb Pasta Salt, pepper and parmesan cheese to taste Prepare Pasta and chicken as […]

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Chicken Marsala Recipe by Lauren

Ingredients 2 large portabella mushroom caps, cleaned and sliced (reserve some, chopped small) 2 chicken breasts, sliced ¼ cup flour 1/4 tsp. salt ¼ tsp. pepper 1/8 cups onions, chopped fine 1/4 cup sherry cooking wine or white wine 1/4 cup cream 1 ½ cups chicken bouillon Salt and pepper to taste Oregano or sage, […]


One-Pan Chicken Caprese

If you need an easy, reliable, nutritious weeknight meal to add to your repertoire, try this! In this chicken recipe we sear tomatoes and chicken, de-glaze the pan with wine, and finish it all off in the oven with kale and parmesan cheese. While it’s in the oven, make a salad and turn up the Sinatra. […]

grilled local carrots with pesto and cheese

Guest Recipe: Grilled Carrots with Carrot-Top Pesto

I have the distinct pleasure of living in (and eating with) a community of exceptionally good cooks. We have THE BEST POTLUCKS.  And if someone is sick, bereaved, or has a new baby, they’ll be blessed with weeks of the finest take-out and ready-to-freeze meals you’ll never see at a restaurant. So it follows that these […]

cast iron pot and spoon

Risotto with Sausage and Swiss Chard

I love the process of making a good, creamy risotto: the care and attention required, the aromas, the particular wooden spoon I use, the lessons learned from friends, trial, and error. Risotto is a creamy, complex rice dish that gets its texture and depth from the aromatics (onion, celery, and garlic) developed in the beginning of the […]

local scapes

Garlic Scapes: a Busy Cook’s Best Friend

Attention all eaters and cooks: garlic scapes are your new best friend! These twirly, green, firm-but-not-woody stalks are the blossom end of the garlic plant that farmers and gardeners trim before it flowers, allowing the plant’s main energy to focus on developing the bulb underground for mature harvest. This time of year they show up in our […]

carrots, 3 ways

Local Carrots, Three Ways

Who doesn’t love a carrot? Crisp, sweet, good-for-you, easy to prepare, and even easier to eat, carrots from local farms leave their grocery-store counterparts in the dust. Good news: you don’t have to peel carrots! By all means, peel if you must, but I generally avoid it whenever possible. Fresh carrots like these don’t have the bitter […]

quinoa power bowl

Autumn Harvest Quinoa Power Bowl

I love a good, hearty bowl of autumnal goodness. The brussel sprouts we received this week and the butternut squash sitting on my counter from last week inspired today’s easy weeknight recipe: a vegetarian combo of cool-season veggies and quinoa, with dried cherries and pumpkin seeds for brightness and crunch. This meal cooks up within 35 […]