• Green Beans Almondine

    A delicious and easy way to serve green beans! We eat this dish year round, with fresh green beans in the summer and frozen green beans in the winter. Ingredients 4 cups stemmed green beans 3 cloves garlic 2-3 T olive oil 1/3 cup slivered almonds or sunflower seeds 2-3 tsp soy sauce 1-2 T lemon juice Directions Steam or boil green beans for 3-5 minutes until tender but still crisp. (If you are using frozen beans, you can skip this step). Saute garlic in olive oil in a frying pan until starting to brown. Add the rest of ingredients to the garlic and cook until hot. Adjust seasonings to…

  • What to do with garlic scapes

    We posted to social media wondering what to do with our garlic scapes and the recipes and ideas poured in! Here are a few crowd-sourced suggestions. Made into pesto (lots of people suggested this and we made some!) Used to flavor butter Grilled: Just toss with a little olive oil and salt and grill just enough to soften, like asparagus Used in a basil/cilantro/garlic scape vinaigrette Breaded and fried like onion rings Pickled Whole, tossed in a little oil, sprinkled with salt, spread on a sheet pan and roasted in the oven at 400 degrees Mixed with white beans to make a dip Added to roasted vegetables, potato salad, pasta…

  • Thai Coconut Curry with Tofu

    This is a no-recipe recipe (apparently that’s a thing). We were experimenting the other night and the outcome was delicious! Ingredients Rice Tofu (you could use meat instead) Your favorite frying oil or butter (we usually use peanut oil or coconut oil) Your choice of vegetables (we used green beans but it would also be good with broccoli, potatoes, peppers and many others) Canned pineapple Onion Garlic Coconut milk (don’t skimp on the coconut milk!) Thai curry paste Fish sauce Lime juice Spices. We used curry powder, cumin, smoked paprika and salt. You could try others. Peanuts or cashews (optional) Directions Cook rice. Fry tofu in oil or butter until…

  • Sweet and Sauerkraut Soup

    We love this soup! There are some unusual ingredients, but don’t let that stop you from trying it. The sweet and sour combo is delicious. This recipe is adapted from Nava Atlas’ cookbook Vegetarian Soups for all Seasons. Ingredients 1 T olive oil 1 large onion, thinly sliced 12-16 oz sausage 2 medium carrots, thinly sliced 4 cups water or stock 3 medium potatoes, diced 2 medium apples, diced 2 cups sauerkraut (any of our krauts are great in this!) 2 cups canned diced or crushed tomatoes 3/4 cup dry white beans (or a 16-ounce can) 2 T sugar Salt and pepper to taste Directions Cook dry beans in water…

  • Cheese Soufflé

    Try this airy, eggy, cheesy soufflé. It’s beautiful right out of the oven and not hard to make. Ingredients 3 T butter 3 T flour 1 cup milk 3 egg yolks 4 egg whites Salt, pepper and herbs (rosemary, sage or thyme) 1 cup grated cheddar cheese Directions Melt butter in saucepan. Stir in flour. Blend in milk gradually, stirring with a whisk until it thickens over medium heat. Remove from heat and add, one at a time, the eggs yolks, beating after each. Fold in the cheese, salt and herbs. Set aside. Beat the egg whites until stiff. With a rubber scraper, fold about 1/4 of the egg whites…

  • The Best Mashed Potatoes

    From The New Best Recipe, altered a bit. Ingredients 2 lb potatoes, washed, not peeled 8 T butter, melted 1 cup half & half, warmed 1.5 tsp salt Ground black pepper Directions Place the potatoes in a large saucepan with cold water to cover by about one inch. Bring to a boil over high heat, reduce the heat to medium-low and simmer until potatoes are just tender when pricked, 20-30 minutes. Drain the potatoes. Mash potatoes. Stir in melted butter. Gently whisk in half & half, salt and pepper to taste. Serve immediately.

  • Waffles

    We love waffles! This great recipe (slightly altered) is from The New Best Recipe. This makes enough for our family of four plus a few to stick in the freezer for later. Ingredients 2 cups whole wheat flour 1 cup white whole wheat flour 3 T cornmeal 1.5 tsp salt 3/4 tsp baking soda 3 large eggs, separated 1 1/2 cups plain yogurt 1 1/8 cup whole milk 6 T butter, melted Directions Heat a waffle iron. Whisk together dry ingredients. Whisk the egg yolks with the yogurt, milk and melted butter. Beat the egg whites until they just hold a 2-inch peak. Add the liquid ingredients to the dry…

  • Mini Quiches

    These mini quiches from my childhood are so good! Ingredients 8 oz cream cheese 3 sticks butter 3 cups flour 8 oz grated mozzarella 4 oz grated cheddar 1/3 cup grated parmesan or romano 3 eggs 1 1/4 cups ilk 1/2 cup finely chopped onion 1 cup finely chopped cooked broccoli or spinach 1 T dijon mustard Generous dash worcestershire sauce Salt and pepper to taste Directions Mix cream cheese, butter and flour into the pastry. Let chill at least 3 hours. Divide pastry into 1-1 1/2 inch balls and press into miniature muffin pans to make the crust. Mix all the rest of the ingredients to make the filling…

  • Fish Chowder

    We love this recipe from Mark Bittman’s How to Cook Everything. We’ve altered it somewhat Ingredients 1 cup chopped onion 2 cups chopped potatoes 1 T butter (approx. amount) 1 tsp fresh thyme or 1/2 tsp dried thyme 1 cup corn (we usually use frozen corn) 2 cups fish or chicken stock Salt and freshly ground black pepper 1 cup milk 1 cup cream or half-and-half or more milk 2 cups chunked haddock (or another white fish) Directions Sauté the onions, potatoes and thyme in butter until the onions softens, around 10 minutes. Add the stock and corn. Cook until potatoes are tender, around 10 minutes. Sprinkle with salt and…

  • Polenta

    This recipe is altered from Mark Bittman’s How to Cook Everything. It’s a delicious side dish! Ingredients 1/2 cup milk 2.5 cups water Salt 1 cup cornmeal 1 T butter or olive oil Freshly grated parmesan or romano cheese Black pepper Fresh herbs (optional) Directions Combine milk, water and a large pinch of salt in a medium saucepan over medium heat. Bring just to a boil. Add cornmeal in a steady stream, whisking all the while. Turn the heat down to low and simmer, whisking frequently, until thick, 10-15 minutes. Add the butter, cheese and/or fresh herbs if you’re using them. Taste. Add black pepper and salt if necessary. If…