• Tarragon-Marinated Salmon Steaks

    This is perfect for summer grilling, especially if you want something different than the same old same old. Ingredients:     1/2 cup EVOO     1/4 cup chopped fresh tarragon     1/2 teaspoon salt     4 8 ounces salmon steaks Directions: Pour marinade over steaks; let sit 15 minutes. Grill over medium-high heat, about 2 minutes per side.
  • Fresh Tarragon Yogurt Cheese

    Try this fresh cheese topping on grilled meats or spread on a toasted bagel. Ingredients: 1/2 32 ounce carton plain yogurt or plain goats milk yogurt* 1 tablespoon finely snipped fresh tarragon 1/8 teaspoon salt Directions: Line strainer or sieve with cheesecloth. Place over bowl. Spoon in yogurt. Cover with plastic wrap. Refrigerate 24 hours. Remove from refrigerator. Discard drained liquid. Transfer to bowl....
  • Parsley Couscous

    Couscous is a wonderfully versatile ingredient that makes the perfect base to a whole range of dishes. Ingredients: 1 cup Israeli couscous 1/2 cup chopped fresh flat-leaf parsley Directions: Cook couscous according to package directions. Stir in parsley.
  • Basil Oil

    Basil oil is perfect for those times when you want a hint of basil but don’t want to overpower the flavors of summer’s ripest batch of corn or tomatoes. Try drizzling it over just-grilled bread, tossing it with steamed green beans and sea salt, or pouring it over a cold summer, soup, like gazpacho. Ingredients:     1 1/2 cups basil leaves     1 1/2 cups extra-virgin...
  • Basil Butter

    Delicious basil flavored butter recipe. I love this tossed into hot pasta or on grilled veggies and corn on the cob. Ingredients: 1/2 cup butter, softened 1/2 cup packed fresh basil leaves Directions: Process butter and basil in a mini food processor until basil is chopped and fully incorporated, about 20 seconds. Form mixture into a 1 1/2-inch-thick log; wrap in parchment paper. Refrigerate...
  • Lengenberg’s Boiled Potatoes

    This is the perfect simple side dish for a couple of German bratwursts or schnitzel. Ingredients: 2 1/4 pounds medium yellow-flesh potatoes (such as Yukon gold), scrubbed, eyes removed 1 pinch salt 1/3 cup chopped fresh parsley Directions: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain....
  • Green Beans With Bacon

    Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They’re best when served hot. Ingredients:     1 teaspoon salt     1 lb green beans, rinsed and trimmed     2 -3 sprigs savory, rinsed and patted dry     8 slices lean bacon     3 tablespoons butter or 3 tablespoons margarine Directions: Fill a medium saucepan with water...
  • Roasted Squash

    Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy. Ingredients:     1 1/2 pounds green and yellow squash, sliced 3/8 inch thick     2 tablespoons extra-virgin olive oil     2 tablespoons coarsely chopped summer savory, plus sprigs for garnish     Salt and freshly ground pepper Directions: Heat oven to 500 degrees. Place a shallow baking pan...
  • Carrot & Broccoli Salad With Miso Ginger Sauce

    I love creating farm fresh recipes for the blog. I fantasize about flavor combinations in my sleep and when we’re out in the fields covered in dirt, sweating our butts off and praying for the sun to set so we can head in for the day dinner is never farm from my mind. With that being said, there is one thing you may be...
  • Roasted Carrots & Beets + Carrot-Top Pesto

    This is a great dish to whip up if you are expecting company or you’re in charge of a side dish to bring to a party. If you can’t find carrots with their tops still in tact go ahead and just add extra parsley instead. Ingredients: Pesto     1 cup carrots leaves (from about 1 small bunch of carrots)     1/2 cup fresh parsley     1/4 cup...
  • Carrot Tahini Soup

    Simple, warming vegetable soups have felt like one big bear hug when we’ve needed it the most. As our season begins to slow down (yippee!) it seems as though we’re able to let our guards down a bit. However, in doing so I think we’re starting to feel a little more vulnerable to getting sick. So in an effort to stay healthy and nourished...
  • Egyptian Spiced Carrot Crostini

    This egyptian spiced carrot puree is delicious and versatile. You can simply serve it as a side dish (think fancy mashed potatoes!) or use as a dip for crackers. I personally love it spread on a thick slice of crusty bread and drizzling it with a lemon tahini sauce, roasted chickpeas and a few micro greens. It has a lovely sweet/spicy flavor and the...
  • Carrot-Almond Muffins With Ginger & Coconut

    These carrot-almond muffins were a great way to use up excess carrots from the fields and they are jam packed with hearty nutrition. If you are in need of a new healthy treat you’ve come to the right place. These puppies are loaded with almond meal, carrots, coconut, ginger and pure maple syrup. They have just the right amount of spice and they aren’t...
  • Rosemary Roasted Carrots With Rutabaga Puree

    This lovely meal is comfort food at its best. If you haven’t had the pleasure of cooking with rutabaga then you are in for a real treat. It is slightly sweet with a hint of savory and gives regular mashed potatoes a run for their money. Served with rosemary roasted carrots and you have yourself the absolute best night ahead of you. Pour a...
  • Spiced Carrots Over Lentils With Yogurt

    It’s been a crazy couple of days photographing recipes for my cookbook so meals on the blog are going to be pretty simple for a while. This recipe actually uses a few different components from 4 separate recipes I photographed in the last two days. No food is going to waste! I’ve been getting into a groove of 6-7 recipes a day (which is...
  • Bourbon & Honey Roasted Carrots With Cayenne & Feta

    If I could whip up this side dish for all of our dinner guests all winter long I would. The combination of flavors here is spot on and the preparation is a breeze. This is a lovely side dish for the holiday season and tastes great served alongside roasted chicken, steak, or even topped onto a bowl of cooked lentils and rice for a...
  • Carrot Parsnip & Ginger Soup

    If there’s two root vegetables that get me excited on a cold winter night it’s carrots and parsnips. These particular roots taste even better after they’ve experienced a hard frost (which results in them converting their natural starches into sugar). We dug these veggies late last fall after we got a few hard frosts and I’m so happy we waited because they are delicious....
  • Spiced Carrot Coconut Soup

    It’s this time of the year as we transition into lighter meals that the weather still warrants some comforting flavors. The days sometimes tease us with warmth and sunshine but for the most part it’s been stormy and cold here. This soup was a bright spot on a stormy night at the farm. It’s creamy, lightly spiced, and perfect for these unpredictable spring (almost!)...
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