Crunchy, healthy and packed with flavor. This recipe keeps well in the fridge, so it makes a great (but a bit messy) lunch salad.
Jambalaya is traditionally made with a rich stew of tomatoes, peppers, rice, shrimp and smoked sausage. We doubled down on the sausage and swapped in a bunch of chopped summer squash (we used zucchini and patty pan, but almost any variety would work.) We also used spelt berries instead of rice for a totally local take. Inspired by .
For when you have a taste for Thanksgiving but you don't want to cook the whole thing, or you're trying to use up some leftovers after the big day, try these meal-in-a-muffins!
Low and slow cooking of shredded cabbage in a sweet, fruity sauce (apples, grapes & wine) makes a delicious Thanksgiving side dish.
My toddler was a huge fan of these-- roll up some shredded veggies, beans, eggs and bread crumbs with some spices for a quick adult and kid-friendly dinner or appetizer!
At last we learn what to do with the carrot tops. Here is a recipe in which you can use these tops. This is a delightful coincidence. My friend, Mary Holmes, board president of Innovative Farmers of Ohio, told me and some friends about the wonderful soup she had made and then surprised us all by telling us that she used carrot top. We were puzzled until she told us to check Deborah Madison’s book, Local Flavors. Deborah who is a friend of mine is a great advocate of local foods-- here is her recipe with some modifications.
"I just used some of the products we've been getting from you guys to make a pretty delicious macaroni and cheese dish. I wrote this down from memory so hopefully it's accurate. It uses the smoked cheddar and Mayfield Gouda along with an heirloom corn chip topping." - Blair S.
Cold weather calls for soups, and this simple, hearty, smokey soup does just the trick: root vegetables get simmered and pureed with an intoxicating blend of savory spices and then beefed up with chunks of smoked sausage and curly green kale. The perfect meal after a long day full of winter chores, hopefully next to a fireplace.
I really wanted a grilled cheese and tomato soup because it was one of those chill-you-to-the-bone days. Of course, it being February, there were no tomatoes or basil leaves in the garden-- just snow. But I did have a quart of our frozen tomatoes on hand, as well as a few sweet potatoes and cubes of minced basil in olive oil that I put up last summer. I pulled up our Tomato Basil Soup recipe, tweaked it a little, and I found my perfect for winter, warm-up soup. Enjoy!
Sometimes you just want a pot of chili but you don't want to simmer a billion ingredients all day. We streamlined a simple bean and beef chili recipe, but because we wanted to cook once and eat it for lunch all week we packed in a few cups of cubed squash to stretch it.