Stuffed Acorn Squash

Source: Spiral Path Farm (http://www.spiralpathfarm.com/acorn_squash.html) Servings: n/a Ingredients Acorn Squash 3 onions, chopped 2 Tbsp oil 1 cup diced celery 1 bunch spinach, coarsely chopped 1/2-1 C. whole wheat bread crumbs 1/2 tsp salt Directions Preheat oven to 350 degrees. … Read More

Stir Fry Green Beans

Source: Spiral Path Farm (http://www.spiralpathfarm.com/beans.html) Servings: n/a Ingredients 3-4 cups fresh green beans, snapped in half 1/4 C oil (olive oil if oil day) 3/4 C thin sliced onion Salt and pepper to taste 2 T sesame seed 1/2 C … Read More

Roasted Harvest Vegetables

Servings: 4 This simple technique relies on farm-fresh veggies at peak flavor – not exact measurements – for success. Enough vegetables to cover the bottom of a rimmed 12″x15″ baking sheet in a single layer will serve approximately 4 guests.  NOTE: … Read More

Raw Fried Potatoes

Source: Betty Groff’s Pennsylvania Dutch Cookbook Servings: 4-6 “It took me years to realize why some raw fries were so much better than others. The secret is to add water while frying. The best ones I ever ate were made … Read More

Quinoa Pilaf

Source: Whole Foods Market Servings: 4 Dried cherries and toasted pecans add wonderful flavor and color to this quinoa dish. Ingredients 1 cup quinoa 1 tablespoon extra virgin olive oil 1/4 cup fresh chopped chives 2 cups vegetable broth Sea … Read More

Onion Roasted Potatoes

Source: Laura Ritchey – Courtesy of Lipton Recipe Secrets Servings: 4 Prep Time: 10 minutes Cook Time: 40 minutes Ingredients 1 envelope onion soup mix (I use Lipton’s Recipe Secret Onion Soup Mix) 4 medium all-purpose potatoes, cut into large … Read More

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