Party Fare

Blueberry Buckle

Blueberry Buckle

The blueberries really shine through in this so easy to make dessert – not too sweet and not the calorie hit a pie would be. Perfect as is but you can step it up with whipped cream or a scoop of vanilla, cinnamon or lemon ice cream and decorate with a few saved berries or a sprig of mint.

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Golden and purple cauliflower

Cauliflower and Gnocchi in Roasted Garlic-Gorgonzola Cream

My friend Terry and I each bought a head of colorful cauliflower at the market and brought it home and split the colors – purple and gold. That coupled with a recent Diner, Drive-in and Dive episode featuring Bizarro Cafe in Seattle inspired this spin on a rich, creamy gorgonzola cream over cauliflower and gnocchi.

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Veggie Cheesecake

Zucchini Ricotta Cheesecake

This firm savory cake based on a recipe from Heidi Swanson is good warmed, room temperature or even cold and like an omelet or frittata can help transform extra veggies into something delicious. Experiment adding different combinations of vegetables. Pair it with a salad for a light supper.

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Fried okra

Roasted Okra

We received 7 or 8 okra seedpods in our farm share this week and neither one of us had ever tried it. We found this simple recipe online and my husband swears they taste like fried clams. Worth a try with zero mucilage, you can decide if you serve with tartar sauce.

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Cornmeal Spaetzle

Cornmeal Yogurt Spaetzle

Comfort food German style. I like to mix about 50/50 with some vegetables to up the fiber and good carb content. This version combines cornmeal and whole milk yogurt.

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BLT Pasta

BLT Pasta

Done in about 45 minutes, this one dish meal showcases the tomatoes just arriving in the northeast and sneaks in some greens too. We like arugula but substitute spinach, chard or other dark green you have on hand. You can use any type of bread for the garlicky crumbs that add the perfect finishing touch!

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Broccoli Crunch

Broccoli Crunch Recipe

This was a new find on Heidi Swanson’s 101 Cookbooks food blog and is a definite keeper. I used the Brown Sugar and Rosemary Walnuts but think this would work with plain toasted walnuts or the almonds as well.

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Lettuces with shell peas, crispy bacon and bermuda onion

Lettuces with shell peas, crispy bacon, bermuda onion and blue cheese

Shell peas are in season and a quick blanch in boiling, salted water is all that they need to be ready for inclusion in a fresh salad adding a nice crunch and slight sweetness to balance against the onion bite and salt of the bacon and blue cheese. Balsamic makes a nice dressing choice.

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Mixed Greens with Purslane & Almond Crunch

At the Little Seeds booth at Saturday’s Troy Farmers’ Market, they had a mix of young spinach leaves and purslane, an herb that contains alpha-linolenic acid, one of the sought after Omega-3 fatty acids, and is said to have both anti-inflammatory and antibiotic properties – Had to try it and this salad was a hit.

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Homemade lemony ricotta

Homemade Lemony Ricotta

Rich and creamy with a light lemon scent and taste, this homemade ricotta recipe dates back to a 2006 Gourmet magazine. Quite easy to make at home, the exceptional flavor is worth the minor effort especially with a dish like Zucchini Carpaccio.

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