recipes



All Scrambled Up!
All Scrambled Up!

Honestly, my attitude about leftovers and what to do with them, especially as the third straight day of chili rolled around, hasn’t always been positive. I imagine those stuck in a room with me during this leftover stretch felt the same – hehe.

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 […]

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)