Recipes



Pan Roasted Chicken and Veggies
Pan Roasted Chicken and Veggies

Yield: 6 servings  2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces  1 large onion, coarsely chopped  2 tablespoons olive oil  3 garlic cloves, minced  1-1/4 teaspoons salt, divided  1 teaspoon dried rosemary, crushed, divided  3/4 teaspoon pepper, divided  1/2 teaspoon paprika  2-1/4 pounds chicken, skin removed, divided into smaller pieces  6 cups fresh […]

Stuffed Peppers with Turkey and Vegetables
Stuffed Peppers with Turkey and Vegetables

4 bell peppers, tops removed, seeded  1 pound ground turkey  2 tablespoons olive oil  1/2 onion, chopped  1 cup sliced mushrooms  1 zucchini, chopped  1/2 red bell pepper, chopped  1/2 yellow bell pepper, chopped  1 cup fresh spinach  2 tomatoes(diced)  Italian seasoning to taste  garlic powder to taste  salt and pepper to taste  Preheat oven to […]

Cider-poached Apples with Goat Yogurt
Cider-poached Apples with Goat Yogurt

Makes 4 servings  4 cups apple cider or apple juice  4 medium-size apples  ½ to ¾ cup goat yogurt  ½ cup chopped walnuts or hazelnuts   In a 2-3 quart pan, boil cider over high heat until reduced to 1 cup (about 15 minutes).  Meanwhile, core apples.  Add apples to cider and return to a boil.  Reduce heat, cover, and simmer […]

Apple-Pear Clafouti
Apple-Pear Clafouti

4 large eggs  ¾ cup warmed honey  1 cup milk  ¾ cup hazelnut flour  1 lb gravenstein or other baking apples or pears, cut into ¼- to ½-inch slices  Preheat oven to 375 degrees.  Oil a 10-inch deep-dish pie pan.  Beat eggs and honey until frothy (about 2 minutes).  Add milk and beat until smooth.  Stir in the hazelnut flour.  Distribute the […]

Whole Salmon Baked in Foil
Whole Salmon Baked in Foil

About 12 servings  One 7 to 10 pound salmon, cleaned  ¾ cup dry white wine  ¼ teaspoon dried thyme leaves  8 fresh basil leaves  3 sprigs fresh tarragon  2 sprigs rosemary  Celery leaves from a small stalk  3 minced shallots, or 1 small onion freshly minced   Leave the salmon whole or remove the head.  Rinse under cold running […]

Potato Leek Soup
Potato Leek Soup

Prep time: 15 min Cook time: 1 hour  3 large carrots  3 stalks celery  4 cloves garlic  3 large leeks  4-5 medium potatoes  1 bunch green onions  2 quarts vegetable stock  12 oz heavy whipping cream (optional)  3 tbsp vegetable oil (or other high heat oil)  3 tbsp apple cider vinegar  3 tbsp oregano  3 tbsp thyme  3 tbsp pepper  3 tbsp salt  Chop all vegetables coarsely. Heat oil […]

Roasted Root Vegetable Medley
Roasted Root Vegetable Medley

4 pounds mixed root vegetables (parsnips, potatoes, beets, carrots), roughly diced (about 1” cubes)  1 medium onion, diced  4-5 large cloves garlic, cut into large chunks  2 tbsp fresh rosemary, finely minced  2 tbsp fresh thyme, finely minced  1/3 cup apple cider vinegar  ½ cup olive oil  Salt and pepper to taste  Preheat oven to 450F. In a large […]

Crustless Spinach Quiche
Crustless Spinach Quiche

3 cups local spinach greens 1/4 lb. mushrooms, sliced 1 c. chopped onion 1 clove garlic, minced 1/2 c. plain goat yogurt 4 eggs, beaten 5 oz. aged gouda or cheddar style cheese, grated 1/2 tsp. salt Preheat oven to 375 degrees. Wash spinach; dry roast mushrooms until fragrant but not burnt and set these aside.  Grease […]

Roasted Delicata Squash with Honey and Sea Salt
Roasted Delicata Squash with Honey and Sea Salt

Three whole local delicata squash 2 Tbsp local honey 1/2 tsp sea salt 3 Tbsp olive oil Scrub the squash, then cut them in half lengthwise.  Scoop out the seeds and membrane and cut each half into 1 inch wide crescents.  Toss with oil and arrange in a single layer on a baking sheet.  Roast at 400 degrees for […]

Garlic Mashed Potatoes with Sautéed Cabbage
Garlic Mashed Potatoes with Sautéed Cabbage

1 pound potatoes, peeled and quartered  3 carrots, cut into 2-inch chunks  4-6 cloves whole garlic  2 cups broth  1 cup water  ½ cup milk  ½ pound cabbage, finely shredded  2 green onions, finely chopped  Finely-chopped fresh parsley for garnish  Place potatoes and garlic in a saucepan and cover with the broth and water.  Bring to a […]

Three Potato Gratin
Three Potato Gratin

For layering 1lb. each of local red, blue, yellow potatoes 12 ounces local gouda 1 1/2 Tbsp fresh local thyme  For pouring 1 C local cream ½ Tbsp fresh local thyme 1 tsp sea salt 1 tsp black pepper Scrub potatoes well and slice thinly.  Grate the cheese.  Rub a casserole dish with butter; layer potatoes, cheese, thyme, […]

Quick Cream of Vegetable Soup
Quick Cream of Vegetable Soup

Place 2 cups of one or any combination of the following in a processor or blender:  Asparagus               Broccoli        Carrots                    Cauliflower    Sweet Corn  Cooked onions        Peas              Squash                    Potatoes        Tomatoes   Add 1-1/2 cups of milk or buttermilk, blend till smooth, season and serve cold or hot.  A quick nourishment!  (From Prescription for Dietary Wellness Book)