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Cooking Tips

Fermentation and Canning Tips

Cheese Making Resources, chef Stefanie Angstadt of Valley Milkhouse
Fermentation Basics, Amanda Feifer of phickle.com
Kombucha Primer, Amanda Feifer of phickle.com
Pickling & Canning Primer, Marisa McClellan of FoodinJars.com
Ricotta Recipe, chef Stefanie Angstadt of Valley Milkhouse
Sauerkraut Primer, Amanda Feifer of phickle.com

Greensgrow Recipes

Acorn Squash:
Acorn Squash and Brown Rice with Pomegranate, Pistachio, and Kale
Pear & Lentil Stuffed Acorn Squash
Spiced Acorn Squash Cookies

Apples:
Apple Potato Pancakes
Baked Apples
Curried Squash and Apple Soup
Crepes with Apple, Doerun Hummingbird Cheese and Pear-Honey Mostarda
Morning Glory Muffins

Apricot:
Shrimp & Apricot Risotto

Beets:
Sweet and Savory Breakfast Mini-Tartines

Bell Peppers:
Southwestern Stuffed Bell Peppers
Veggie Barley Salad with Orange-Honey Vinaigrette

Blackberries:
Berry Bread Pudding
Blackberry Ginger Mint “Mock”-tail

Blueberries:
Blueberry, Peach and Ginger Fruit Leather

Broccoli Rabe:
Garlicky Broccoli Rabe

Broccoli:
Broccoli, Apple, & Carrot Salad with Walnuts
Broccoli & Chard Cheddar Tots
Romanesco with Quinoa

Brussels Sprouts:
Brussels Sprouts with Pecans and Cranberries
Kale and Brussels Sprout Salad with Honey Balsamic Dressing

Butternut Squash:
Butternut Squash, Apple, and Kale Farro Salad
Butternut Squash with Black Beans
Butternut Squash Grits
Butternut Squash Soup with Crispy Sage

Cabbage:
Creamy Potato & Cabbage Soup
Deconstructed Cabbage Rolls

Cauliflower:
Cauliflower Tacos
Smokey & Spicy Roasted Cauliflower

Chard:
Penne with Swiss Chard, Olives and Currants

Cherries:
Hoe Cakes with Savory Sour Cherry Chutney

Chickpea:
Chickpea Flatbread with Asparagus, Potato & Rosemary

Chinese Eggplant:
Ratatouille

Collards:
Collards and Black Eyed Peas
Wilted Greens & Beans Power Lunch

Corn:
Corn Coconut-Curry Ramen
Vegan Creamed Corn and Stuffed Cabbage
Warm Orchard and Field Salad

Cucumber:
Cucumber Agua Fresca
Marinated Cucumbers, Onions, and Tomatoes

Eggplant:
Eggplant Casserole with Polenta
Linguine with Eggplant Ragout

Eggs:
Eggs Three Ways_ A Tutorial in Egg-Cookery

Grapes:
Roasted Grape Bread Pudding

Green Beans:
Pasta with Green Beans and Tomatoes
Quick Green Bean Sauté

Hakurei Turnip:
Turnip & Turnip Greens Soup

Kale:
Braised Kale with Raisin
Kale and Horseradish Matzo Ball Soup
Kale and White Bean Quesadilla
Raw Kale Salad with Goat Cheese, Strawberries, and Rhubarb-Mint Vinaigrette

Leeks:
Barley Stew with Leeks, Mushrooms, and Kale

Mushroom:
Cider-Glazed Scallops & Wild Mushroom Quinoa Risotto
Cremini Mushroom & Collard Green Whole Wheat Galettes
Mushroom Chipotle Chili

Peaches:
Fast Peach Sorbet
Peach and Goat Cheese Stuffed Long Hots

Pears:
Pear Grilled Cheese

Peas:
Chilled Pea and Garlic Scape Soup

Plum Tomato:
Tomato and Basil Bruschetta

Pumpkin:
Pumpkin Pecan Muffins

Radish:
Pickled Radishes
Radish Greens Pesto

Red Potato:
Herb Potato Salad

Rhubarb:
Honey-Roasted Rhubarb
Rhubarb Three Ways

Spaghetti Squash:
Spaghetti Squash and Collard Gratin
Spaghetti Squash with Yellow Tomato, Garlic, and Red Pepper

Strawberries:
Honey-Sweetened Strawberry Jam
Strawberry Lemon Scones with Lavender Yogurt Glaze

Sweet Potato:
Jack Sweet Potatoes
Sweet Potato & Cabbage Stuffing with Apples
Sweet Potato Chili
Sweet Potato, Pear, and Kale Quinoa Salad
Sweet Potato Salad

Squash:
Squash Bisque
Vegan Savory Squash Bread

Tofu:
Tofu Asian Salad + How to Up Your Salad Game

Tomato:
Spicy Tomato & Red Lentil Soup
Tomato-Corn Pudding with Leeks and Cubanelle Peppers

Watermelon:
Bitter Melon, Watermelon & Crab Salad
Picante Watermelon Salsa

Zucchini:
Zucchini Hummus