Pesto
This recipe was featured during the Community Lunch series at Abundance Farm in the summer of 2019, using ingredients from…
Grow Food Kids- Rainbow Salad
Rainbow Salad Serves 6 Ingredients: Salad 1 small beet 1 small watermelon radish or purple radish 1 carrot (rainbow carrots…
Homemade Herb Butter
Homemade Herb Butter Time (10-15 minutes) Ingredients: 1 pint/16 oz heavy cream (high fat content) 1/4 cup fresh herb leaves…
Grow Food Kids: Butternut Squash Pudding
Butternut Squash Pudding (serves 4) Ingredients 1 medium squash (2 cups cooked squash) 2-3 tablespoons maple syrup ¼ teaspoon cinnamon…
Grow Food Kids: Apple Veggie Wrap
INGREDIENTS (1) 8-inch wheat tortilla (gluten free if desired) 2-3 tbsp plain hummus A few leaves of fresh spinach or…
Grow Food Kids: Kale-Carrot-Apple Salad Recipe
Kale Carrot Apple Salad 1 bunch of kale 1 apple 1 carrot Handful of raisins 3 TBSP Fresh lemon…
Shakshuka with Feta By Mary Reilly, Publisher of Edible Pioneer Valley
This Isreali dish has been popularized by Yotam Ottolenghi. It’s infinitely adaptable and scalable. Add whatever vegetables you have on hand:…
Red and White Salad with Radish Top Pesto by Belly of the Beast
Red and White Salad with Radish Top Pesto by Belly of the Beast, Northampton 4 medium heirloom tomatoes of various…
Salsa Verde and Chimichurri by Neftali Duran
Salsa Verde and Chimichurri by Neftali Duran Salsa Verde 1 pound tomatillos 3 cloves of garlic 1 small onion…
Eggplant Caponata by Chef Sandy D’Amato
EGGPLANT CAPONATA For 8 Appetizers 16 ounces eggplant, tops removed and cut in medium dice (leave skin on) Kosher salt…
Vegetable Hoecakes by Chef Virginia Willis
Makes 32 small cakes 2 cups finely ground whole-grain white or yellow cornmeal 2 teaspoons baking powder 1 teaspoon…
Cream of Mushroom Soup by Virginia Willis
Serves 6 2 tablespoons unsalted butter 1 onion, chopped 2 pounds mixed fresh mushrooms (such as white button, cremini, shiitake, morel,…