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Cabbage and Mushroom galette
In this gorgeous vegetarian galette recipe, caramelized cabbage, earthy mushrooms and salty queso fresco (a soft, fresh Mexican cheese also known as queso blanco) are layered and wrapped within a peppery, flaky pastry crust. For an easy lunch or dinn
Products (Onion, Cabbage, Thyme, Mushrooms)

Caldo Verde
1/4 cup extra-virgin olive oil 12 ounces Spanish-style chorizo sausage, cut into 1/2-inch pieces 1 onion, chopped fine 4 garlic cloves, minced Salt and Pepper 1/4 tsp red pepper flakes 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch
Products (Kale, Potato, Collard Greens)

Joe's World Famous Bloody Mary Mix
"Typhoid Mary"   Joe’s World Famous Bloody Mary Mix 1. One quart Tomato Juice (run those maters through a food mill=perfect!), if you've got enough green zebras, you can make a "Typhoid Mary." 2. 5 dashes of salt 3. 5 dashes of pe
Products (Tomato)

Bacon-Wrapped Dates
by Lindsey Boncore (Herring's Green Grass Farm)
Products (Bacon)

BLT Pizza
From Marilyn Ruggles from Lees Summit Misouri- found in a magazine! Awesome!

Tomato Lentil Soup with Dill
This soup freezes well and is the perfect warming meal on a chilly evening.2 leeks, minced2-4 cloves of garlic, crushed4 large tomatoes (canned or fresh), chopped1 1/2 cups red lentils3 cups of stock (vegetable or meat)1/4 cup fresh dill or 1 1/2 Tbs

Roasted Cauliflower
This recipe is REALLY easy and is so delicious and it's a kid pleaser. Mim says, My neighbors/housemates the Baskins make this all the time, and I am a devoted lover of this now. I make it with cauliflower, broccoli and green beans.1 head of cauliflo

Chicken Diable
Chicken Diable Ingredients3 lb. chicken cut up into 8 pieces4 Tbsp (1/2 stick) butter or oil1/2 cup honey1 tsp salt1 tsp curry powder1/4 cup mustard (brown spicy mustard works best) Directions1. Wash chicken pieces, pat dry, and remove skin

Cilantro Pesto
– adapted from Moosewood Restaurant Cooks at Home  Pesto is a wonderful way to use and to store the fresh flavor of herbs. It freezes beautifully, in ice cube trays or dollops on a cookie sheet for single serving use. Use pesto on pasta,
Products (Garlic, Parsley, Cilantro, Herbs)

Spicy Stuffed Cabbage Rolls
adapted from Nourishing Traditions by Sally Fallon   1 large cabbage 1 lb. ground beef, lamb, turkey or 1 can red beans     2 med. onions, finely chopped 2 cups cooked brown rice 2 cloves garlic, peeled and chopped &fr

Golden Roots & Greens Soup
(This hearty soup is a beautiful golden color, with flecks of green swirled throughout. Delicious and nutritious autumn fare!)   1 large leek or onion 2 big or 4 medium potatoes           

Baked Acorn Squash with Herbed Stuffing
From Rolling Prairie Cookbook, p. 183. Nancy O’Connor

Black Bean Sweet Potato Burritos
From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.

Roasted Beet Salad
ferom Local harvest Recipes, Dec. 15, 2009 by Suzie Quick, Midway, KY
Products (Spinach, Beet)

Baked Winter Squash with Apples
From Rolling Prairie Cookbook, by Nancy O¡¯Connor, p. 180.

SWEET POTATO SALAD
From Simply in Season, 2005, by Mary Beth Lind and Cathleen Hockman-Wert, p. 191

Vegetable Fritters
Based on the familiar potato pancake, this recipe allows you to use any veggies you have on hand. Be creative!

Sweet Potato and Zucchini Bread
By Tracy Peer, Batesville, IN, July, 2009. Original from Bon Appetit, Nov., 1992

Butternut Squash Soup with Dill
3 lbs. butternut squash1 carrot, peeled and chopped1 onion, sliced2 cloves garlic, chopped6 c. chicken or vegetable stock1/2 c. yogurt1/2 stick butter3 tbsp. chopped fresh dillSalt and pepper to taste   Cut the butternut squash into half and d

Fried Green Tomatoes
1 large egg, lightly beaten 1/2 cup buttermilk 1/2 cup all-purpose flour, divided 1/2 cup cornmeal 1 teaspoon salt 1/2 teaspoon pepper 2 medium-size green tomatoes, cut into 1/3-inch slices Vegetable oil Salt to taste   Slice tomatoe
Products (Tomato)

Rachel's Kim Chi
napa cabbage, chilis, salt, vinegar, flour (preferably rice), garlic, ginger,

Bruscetta with Eggplant
Ingredients: 1 lg eggplant, in 1/2"" slices 1 sm red pepper 1 T extra virgin olive oil 2 cloves garlic, minced to a paste* 1 tsp balsamic vinegar (NOT regular vinegar) 1/4 C chopped Italian parsley Salt and pepper, to taste 1 baguette Ital

Brinjals (Eggplant, Ceylon Style)
Ingredients: 1 clove of garlic, peeled 2 eggplants, peeled 3/4 C bread crumbs 3 T grated onion 3 T chopped parsley 1/8 tsp powdered ginger 1/8 tsp. turmeric 2 tsp salt 1 tsp pepper 1/4 C melted butter Directions: Rub a casserole dish with the ga
Products (Eggplant, Parsley)

New recipe: French Onion SoupJune 1st, 2018

   Serves: 2-3 Ingredients 1 very large onion, about 1½ pounds, halved thinly sliced 5 tablespoons butter ½ teaspoon sugar 1 teaspoon salt ¼ teaspoon pepper 3 tablespo

New recipe: Simple Healthy Colesaw with Lemon DressingJune 1st, 2018

Ingredients Coleslaw 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty) 2 cups finely sliced green cabbage (one small cabbage will be more than plenty) 2 cups shredded

New recipe: Vegan Maple Caramel PopcornJune 1st, 2018

Ingredients Popped popcorn, yields about 6 cups Ă¢Â…Â“ cup popcorn kernels 1 tablespoon coconut oil or extra-virgin olive oil Cinnamon maple caramel corn 6 cups popped popcorn ¾ cup sliced

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