Farm To Table Recipes and Vendors

Ingredients

• 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pure maple syrup
• 1 3/4 teaspoons kosher salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped fresh rosemary

Instructions

1. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
2. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
3. Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

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Serves 4-6

Ingredients

• 6 to 7 cups fresh broccoli florets
• 3 to 4 tbsp olive oil
• 1/4 cup Italian style breadcrumbs
• 1/2 cup freshly shredded parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425 degrees F. Line a baking sheet with tinfoil and coat with non-stick spray.
2. Combine the broccoli and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat. Use your hands to rub the bag and help the coating to stick to the broccoli.
3. Spread the broccoli in an even layer on the baking sheet, picking up any coating that’s on the bottom and dispersing it over the broccoli as needed. Bake for 12 minutes, then stir and flip the broccoli, bake for an additional 10 to 15 minutes, until crisp-tender. Enjoy!

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Ingredients

• 2 tablespoons olive oil
• 1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
• 1 1/2 cups chopped onions
• 1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
• 1 tablespoon ground cumin
• 1 tablespoon fresh lemon juice
• 4 tablespoons chopped fresh mint, divided
• 5 tablespoons crumbled feta cheese, divided
• Salt and pepper to season
• 3 pita bread rounds, warmed in oven or toasted

Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes.
2. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes.
3. Stir in 3 tablespoons mint and 3 tablespoons feta cheese.
4. Season generously with salt and pepper.
5. Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads.
6. Sprinkle filling with remaining mint and feta and serve.

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Serves 8-10

Ingredients

• 1 lb. dry pasta (farfalle)
• 3 small bell peppers (1 yellow, 1 orange, 1 red), seeds removed and diced
• 1 large seedless cucumber, chopped
• 1 (12 oz) jar artichoke hearts in water, drained and chopped
• 1 pint grape tomatoes, halved
• 1 cup balsamic dressing
• 1 cup crumbled feta cheese
• 1/3 cup finely chopped basil
• Salt and black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
2. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.

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Serves 4

Ingredients

• 4 cups fresh spinach, stems removed
• 2 cups peeled orange sections
• 1 onion, thinly sliced
• 1 tbsp vegetable oil
• 1 tbsp vinegar
• 3 tbsp orange juice
• Salt and pepper to taste

Directions

1. In a large bowl, combine spinach, orange sections, and onion slices. Toss gently.
2. In a small bowl, combine oil, vinegar, and orange juice to make dressing. Mix well.
3. Pour dressing on top of spinach mixture. Add salt and pepper to taste.
4. Toss well and serve.
5. Refrigerate leftovers for up to 3 days.

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Serves 6

Ingredients

• 2 tsp vegetable oil
• 3 garlic cloves, minced
• ½ cup red bell pepper, chopped
• 3 cups broccoli florets (For the best buy, choose broccoli with dark green florets and stems. To keep broccoli fresh, store unwashed in a plastic bag in the refrigerator for up to one week. Broccoli contains vitamin C, which is good for fighting colds and healing cuts.)
• 1 tsp dried oregano (optional)
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large pot, add oil, garlic, and red bell pepper. Cook over high heat for 3 minutes.
2. Add broccoli and cook for about 5 minutes.
3. Add ½ cup of water and the oregano, cover and cook for about 5 minutes.
4. Remove from heat. Toss with lemon juice, salt, and pepper.
5. Serve warm and enjoy.
6. Refrigerate leftovers.

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Serves 10

Ingredients

• 4 cups summer squash, diced
• 1 cup red onion, chopped
• 1, 19 oz. can cannellini beans, drained & rinsed
• 2 tbsp vegetable oil
• ¼ cup apple cider vinegar
• ½ tsp rosemary, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, combine summer squash, onion, and beans.
2. In a small bowl, mix oil, vinegar, rosemary, salt, and pepper.
3. Pour oil mixture over bean-squash mixture and toss.
4. Chill and serve.
5. Refrigerate leftovers.

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Serves 4

Ingredients

• 1 lb beet greens (2 large bunches)
• 1-2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• ¼ tsp dried red pepper flakes
• Freshly ground pepper
• Salt (optional)

Instructions

1. Bring a large pot of water to a boil while you stem the greens and wash the leaves.
2. Once water comes to a boil add the greens. Blanch for 2 minutes, until tender. Transfer immediately to bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
3. Heat the oil over medium heat in a large nonstick skillet.
4. Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant and translucent, 30-60 seconds.
5. Stir in the greens for 1-2 minutes, until they are nicely seasoned with garlic & oil. Season with salt & pepper. Remove from heat and serve.

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Serves 8

Ingredients

• 2 lbs asparagus, trimmed
• 1 ½ tbsp. extra-virgin olive oil
• 1 ½ lbs grape tomatoes, halved
• 1 garlic clove, minced
• ¼ cup balsamic vinegar
• 1 tsp. salt
• 3 ounces goat or feta cheese, crumbled
• 1 tsp. black pepper

Instructions

1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add tomatoes and garlic; cook 5 minutes.
4. Stir in vinegar; cook 3 minutes.
5. Stir in salt.
6. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper

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Serves 8-10

Ingredients

Dressing:

• 3 tbsp white sugar
• ¼ cup red wine vinegar
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped
• 2 ½ tbsp olive oil

Salad:

• ½ lb mixed salad greens
• 1 small fennel bulb, thinly sliced
• 1 orange, peeled and segmented
• ½ red onion, thinly sliced
• ½ cup slivered almonds
• ½ cup dried cranberries

Instructions

1. Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside.
2. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl.
3. Pour the dressing over the salad and toss to serve.

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Ingredients

• 3 medium kohlrabies
• ½ cup Greek yogurt
• ½ cup sour cream
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp mint, finely chopped
• 1 tsp dried mint
• 1 cup baby watercress
• ¼ tsp sumac (Not sure what to do with your leftover sumac? Try dusting it over your popcorn!)
• Salt and pepper, to taste

Instructions

1. Peel and dice kohlrabies into 2/3-inch cubes and set aside.
2. Put the yogurt, sour cream, garlic, lemon juice, fresh &dried mint, and olive oil in a medium bowl. Add a pinch of salt and a few grinds of pepper. Whisk until smooth.
3. Add diced kohlrabi and watercress. Toss until coated with the dressing.

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Serves 6

• 2 pounds parsnips, peeled, trimmed, and cut into 1-inch chunks
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 5 tbsp extra virgin olive oil
• 6 fresh sage leaves + 6 fresh sage leaves to fry in oil

Instructions

1. Bring large pot of water to a boil over high heat. Salt water well and add parsnips. Cook until very tender, 15-20 minutes.
2. Meanwhile, heat 2 tbsp olive oil in a small saucepan over low heat with 6 sage leaves for 5 minutes. Remove from heat and allow to steep for another 5 minutes.
3. Drain the parsnips and place in food processor. Remove the sage from the oil and add oil to food processor along with the remaining 3 tbsp extra virgin olive oil. Purée until smooth and season with salt and pepper. Serve with fried sage leaves (see note).

Note: To fry sage leaves, heat 1/4 cup olive oil in small saucepan to 325°F. Drop sage leavesin three at a time and cook, agitating occasionally until crisp, 45–75 seconds. Drain on paper towels and season with salt.

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Serves 4

Ingredients

• ¼ cup olive oil
• 3 onions, shredded
• 2 cloves of garlic, minced
• 3 ½ cups vegetable stock
• 2 teaspoons brown sugar
• 1 tablespoon mixed dried herbs -coriander, parsley, dill
• 2 ‘good sized’ potatoes, cubed
• 1 carrot, sliced
• Salt and pepper
• ¼ cup parmesan cheese (optional)

Instructions

1. Heat oil over medium heat in a frying pan or wok.
2. Add shredded onion to the pan.
3. Sautee onions until soft and golden brown, then add the garlic to the pan. Set aside.
4. Add the vegetable stock, brown sugar, and herbs to a large soup pan and bring to a boil. Once boiling, add the onion and garlic mixture. Stir to combine.
5. Add cubed potatoes and sliced carrots to the pan.
6. Simmer on low heat for an hour or until vegetables are tender.
7. Optional: Use a hand-held blender or place the soup in a standalone blender and blend until thick, then simmer for 10 more minutes.
8. Top with parmesan cheese, if desired, and serve.

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Serves 4

Ingredients

• 1 lb. asparagus, trimmed and cut into 2-inch segments
• 1 clove garlic (or more to taste)
• ¼ cup pine nuts
• ¼ cup olive oil
• ¾ cup freshly grated parmesan cheese
• Pinch of crushed red pepper
• Juice of 1/2 lemon, or to taste
• Salt to taste

Instructions

1. Bring a large pot of water to a boil (add salt if desired).
2. Add the asparagus and cook until fully tender but not mushy, 8-10 minutes. Drain well. Reserve some of the cooking liquid, and let the asparagus cool slightly.
3. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tbsp of the oil, parmesan, crushed red pepper, a pinch of salt, and a couple tablespoons of the cooking liquid.
4. Process the mixture, stopping to scrape down the sides of the container if necessary. Gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary.
5. Add the lemon juice and season with salt and pepper to taste. Pulse one last time, and serve over pasta, fish or chicken (cover and refrigerate for up to one day).

Fun facts:

• Asparagus is rich in vitamin K, an essential vitamin for blood clotting
• Asparagus takes 3 years to grow from seed to harvest
• Asparagus used to be a member of the lily family

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Serves 3

Ingredients

Carrot fries:

• 3 large carrots, peeled, ends cut off
• 3 tbsp olive oil
• ¼ cup grated parmesan cheese
• 2 tbsp garlic powder
• 2 tsp dried parsley
• ½ tsp salt
• ¼ tsp pepper

Yogurt sauce

• 4 tbsp plain Greek yogurt
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp black pepper

Instructions

1. Preheat oven to 400 degrees.
2. Cut carrots lengthwise into “fries”.
3. Next, mix olive oil, parmesan, garlic powder, parsley, salt, and pepper in a medium bowl. Add carrots and toss to coat.
4. Place carrots on baking sheet and bake for 15-20 minutes until carrots are soft and starting to get slightly crispy. Turn carrots over halfway through baking.
5. While carrots are baking, mix Greek yogurt with lemon juice, garlic powder, and black pepper to make the dipping sauce.
6. When carrots have finished baking, let cool slightly and serve with dipping sauce.

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Serves 6

Ingredients

• 1 large turnip
• 3 white potatoes, peeled & cubed
• ¼ cup milk or milk alternative
• 3 tbsp unsalted butter
• ¾ tsp salt
• ¼ tsp pepper

Instructions

1. Preheat oven to 375° F
2. Place turnip and potatoes in a large pot with enough water to cover, then bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat and drain.
3. Mix milk and 2 tbsp butter in with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
4. Transfer turnip mixture to a baking dish and dot with remaining butter. Cover loosely and bake for 15 minutes. Remove cover and continue to bake for 8 minutes until lightly browned.

Adapted from this recipe

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Serves 4

Ingredients

• 1 – 14 oz can low sodium black beans rinsed and drained
• 2 cups frozen corn kernels (9.5 oz)
• 1 small red bell pepper chopped
• ½ red onion chopped
• 1 ½ tsp ground cumin
• 2 tsp hot sauce
• 1 lime, juiced
• 2 tablespoons olive or vegetable oil
• Salt and pepper to taste

Instructions

Combine all ingredients. Let stand for 15 minutes to allow corn to defrost. Toss to ensure flavors are combined and serve.

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Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, minced
• 1/4 tsp crushed red pepper
• 1 large bunch in-season greens (mustard, kale, collard, turnip, etc) stems removed•1 cup vegetable broth
• 1 15-ounce can cannellini beans
• 1 tsp white vinegar
• Salt & pepper to taste

Instructions

1. Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute.
2. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
3. Add broth, cover, and simmer until greens are just tender, adding more broth if dry, 1 to 10 minutes, depending on type of greens.
4. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes.
5. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

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Serves 4

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups)
• 1 poblano chili pepper, seeded and chopped
• 1 teaspoon dried oregano, plus more for sprinkling
• 1 teaspoon ground cumin2 cloves garlic, finely chopped
• 1 15-ounce can no-salt-added tomato puree
• 2 15-ounce cans hominy, drained and rinsed
• 1 avocado, diced Kosher salt
• Tortilla chips, for serving (optional)
• Fresh salsa, for topping (optional)

Instructions

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Stir in the chili powder.
3. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about 5 minutes.
4. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer.
5. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.
6. Season the posole with salt and divide among bowls.
7. Top with the avocado & salsa, and sprinkle with oregano.
8. Serve with chips.

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Serves 6

Ingredients

• ½ head of cabbage, shredded
• 2 tbsp olive oil
• 3 firm green pears, thinly sliced
• 1 tbsp lite mayonnaise
• 3 tbsp red onion, minced
• ½ tsp Dijon mustard
• Zest of 1 lime
• 1 tsp salt
• 2 tbsp lime juice
• 1 tsp ground pepper

Instructions

1. Combine the cabbage and minced onion in a large bowl.
2. Prepare the dressing: Whisk together the lime juice and olive oil, then whisk in the mayonnaise, mustard, salt, and lime zest.
3. Drizzle the dressing over the cabbage and toss to combine. Fold in the sliced pears and ground pepper.

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