• Not your Typical Stuffed Peppers

    This stuffed pepper recipe was created by Andy for our kids, who don’t like cooked peppers. Stuffing sweet raw peppers with rice, sausage, and veggies was an amazing discovery! They remind us of the pie cones sold at the Common Ground Fair (just the shape, not the flavor). Great for lunch, dinner, or on the go. Ingredients Carmen (or other similar variety) long, sweet peppers. Choose the longest, straightest ones. Rice or other grain (e.g. couscous, quinoa…) Sauteed veggies (e.g. carrots, onions, peppers, broccoli, green beans or whatever you like) Protein (e.g. sausage, ground beef, tofu, tempeh, eggs, chicken, bacon…) Cheese (any kind you like) Seasonings: We suggest salt, pepper,…

  • Simple Brined Roast Chicken

    This is our all-time favorite way to eat our whole chickens. After we’ve eaten what we want for the first meal, we take all the chicken off the bone and eat the leftovers as the most delicious chicken sandwiches (see suggestions below). This recipe comes from The New Best Recipe from America’s Test Kitchen (slightly altered by us over the years). Ingredients Whole chicken Table salt Directions If you’re starting with a frozen chicken, we recommend thawing it for 48 hours in the fridge. Dissolve 1/2 cup table salt in 2 quarts cold water. Immerse the chicken in the brine and refrigerate for 1-4 hours. You might need to make…

  • Coleslaw

    We love this coleslaw recipe that Andy developed. It serves 4-6. Ingredients 3/4 lb (4 cups) cabbage chopped into 1-inch squares (or whatever size you like) You can also use the slicer or shredder blade on a food processor for thinner strings of cabbage 2 medium carrots, shredded (1 cup) 1 medium onion, diced 1/2 of an apple, diced 1 pickle, diced (optional) 1/4 cup mayo (for a lighter dressing, substitute half of the mayo with yogurt) 1/4 cup ranch or Italian dressing 1 T lemon or lime juice 1-2 T mustard Hot sauce to taste (a small squirt gives it a nice zing without being spicy) Salt, pepper and…

  • Smoked gouda sweet potato latkes

    So delicious! And they make great leftovers. The recipe is altered a bit from one found in the cookbook: Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack by Adriana Adarme. Ingredients 1 pound sweet potatoes 1 tsp salt 1 small onion, minced 1/4 cup flour 2 eggs 1/4 tsp black pepper 3/4 cup smoked gouda, grated Peanut oil for frying Directions Coarsely grate the sweet potatoes by hand or with a food processor. Transfer grated sweet potatoes to a bowl, sprinkle with 1/4 tsp salt and let stand for five minutes. Squeeze out excess water. Add the onion, flour, eggs, 3/4 tsp salt, pepper and smoked gouda. Mix…

  • Baked squash ravioli with green olive & garlic sauce

    Seriously delicious and really not that hard. This is a regular dinner at our house. The filling recipe makes a large amount. You can freeze the leftovers in ice cube trays for a quick dinner another day, or you can make a half recipe. The filling is also good as a pasta sauce or on eggs and toast. Ingredients 3 cups cooked butternut squash (peeling, cubing and steaming is the fastest way to cook; slicing and baking is the easiest but takes 35-45 minutes) 1/2 cup sliced onions 2 cloves chopped or pressed garlic 1/2 tsp salt Black pepper to taste 1/4 tsp cinnamon 1/2 tsp cumin 3/4 tsp curry…

  • Simple roasted squash

    Butternut squash is sweet and flavorful, and it’s simple to prepare as a side dish. Here are two options: mashed or cubed. Mashed squash Ingredients 1 butternut squash Butter and/or maple syrup to taste Directions Preheat oven to 425 degrees F. Cut squash in half the long way and scoop out the seeds. Place the two halves of the squash cut side down in a baking pan. Put a little water in the bottom of the pan to keep them from burning. Place in the oven and roast until a fork easily enters the flesh, around 30-45 minutes. Turn the squash halves over and scoop out the flesh with a…

  • 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…