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Recipes

SEARED PORK CHOPS LEMON, SAGE AND OLIVE OIL
Serves 4. This dish works great with chicken as well.

SAGE BUTTER SAUCE
This sauce is fabulous on pasta, grilled or roasted lamb, chicken, tofu or vegetables.

CREAMY SORREL AND SPINACH SOUP
A lovely soup. You may substitute watercress for the spinach.

LIME TARRAGON VINAIGRETTE
Wonderful for salads, or fish and shellfish dishes.

STEAMED MUSSELS WITH TARRAGON CREAM SAUCE
A heavenly variation on simple steamed mussels.

ROASTED CHICKEN WITH LEMON AND THYME
There is nothing more satisfying than a simple roasted chicken. Serve with garlic mashed potatoes.

FETTUCCINE WITH ROQUEFORT, LEMON ZEST AND ROSEMARY
A quick and delectable pasta dish.

TARRAGON CHICKEN SALAD WITH RED GRAPES
A welcome change from the ordinary

GLAZED CARROTS WITH PISTACHIOS AND THYME
Serve at Thanksgiving or any other time of year.Serves 4

THYME-BRAISED ZUCCHINI IN CRÈME FRAICHE
Braising zucchini brings out their subtle, delicate flavor.Serves 4

MUSTARD TARRAGON CHICKEN
This quick and easy dish works equally well for weeknight cooking or for company.

BAKED OLIVES WITH ROSEMARY
BAKED OLIVES WITH ROSEMARYA delightful hors d’oeuvre from the Mediterranean region. 2 cups plump green (or black) olives½ cup dry white wine2 tablespoons extra-virgin olive oil2 garlic cloves, finely mincedFew sprigs fresh rosemary&frac

WHEAT & BARLEY FLOUR: Chocolate Beet Cake
Even confirmed beet-bashers will love this cake! Rich and moist using any combination of Shakefork flours.
Products (Wheat flour, Barlely flour, GRAINS: Ethiopian Barley, GRAINS: Wheat Flour)

CRACKED OATS: Chewy Oatmeal Cookies
A very flat, very chewy golden-brown cookie that stays moist and soft for days.
Products (GRAINS: Oats)

Fried Green Tomatoes - Healthy, Gluten Free, & Vegan!
My best friends parents were in town this past weekend and shared a great recipe for Fried Green Tomatoes that we then had to cook up and enjoy! 2 Green Tomatoes Tamari Soy Sauce ( Look for one Without Wheat)½ cup corn flour¼ cup corn m
Products (Tomatoes)

Kale Chips
Ingredients: 12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed 1 tablespoon olive oil Instructions: Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Ar

Turnip Gratin
pan roasting paper-thin slices of turnips
Products (Turnip, Rosemary, Thyme)

Grated Turnip Salad
From Natural Roots Farm Newsletter
Products (Daikon Radish, Cilantro, Salad Turnip)

Stewed Rhubarb (Spring Applesauce)
Cut rhubarb into small chunks Place into saucepan with about 1/8 C water or less Cook until soft Sweeten to taste   Thats it!  A simple recipe that adds a  great side dish to dinner with leftovers for lunch. Rhubarb is very
Products (Rhubarb)

Parmesan Risotto
This 25 minute dish is a lifesaver. Just always keep white wine, arborio rice, and some chicken or vegetable stock on the shelf (or in the freezer in the case of the stock).  Put your stock in a saucepan and warm it up, then keep it warm to use
Products (Onion, Garlic, Greens: Arugula, Spinach, Shallot, Garlic Scape, Basil, Parsley, Rosemary, Stock, Onion, Yellow, White wines, Butter)

Almond Spread
The accompanying spread for warm dinner wraps

Warm Dinner Wraps with Almond Spread
2 cups broccoli florets 2 cups pea pods 2 carrots, julienned 1/4 - 1/2 head red or green cabbage, shredded 1/2 - 2 cups Almond Spread (see recipe below) 8 medium tortillas You may also substitute these ingredients: 1/2 head cauli
Products (Garlic, Broccoli, Cabbage, Cauliflower, Carrot)

Gilled Asparagus
Grilled Asparagus One of my favorite ways to eat asparagus is grilled... it is also really simple. 1. Preheat grill on high heat. 2. Lightly coat hte asparagus spears with olive oil. Season with salt and pepper to taste. 3. Grill on high heat for
Products (Asparagus)

Karen's Napa Recipe from Brookfield Farm
Napa Cabbage, Gruyere Cheese, and Olives -- sounds weird but is so good
Products (Garlic, Chinese Cabbage)

Sourdough Freekeh Crackers
Sourdough Freekeh Crackers By Hans Butler   Ingredients 1 cup cooked/left-over whole freekeh 1 cup bubbly sourdough starter* 1 ½ cup warm water ¼ cup sunflower oil (+ ¼ cup for coating purposes) 5 cups freekeh flou

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