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Recipes

Pumpkin Granola
      Ingredients 3 cups rolled oats 1/2 cup sunflower seeds 1/2 cup sliced almonds 1/2 cup chopped pecans 1/4 cup chia seeds 2 tsp pumpkin pie spice 1/2 tsp salt 1/3 cup pumpkin puree 1/3 cup maple syrup

Raw Caramel Dip
Ingredients 1 cup pitted dates (soaked in water for at least 1 hour) 1/4 cup almond butter 1/4 cup water (use the water the dates soaked in) 2 tbsp raw milk 1/2 tsp vanilla extract pinch of salt Instructions Add ingredients to a f
Products (Raw milk)

Ginger Butternut Squash Soup
Ingredients 8 cups of peeled and diced butternut squash 2 tbsp olive oil 1 cup diced onion 2 garlic cloves, minced 1 tbsp peeled and finely diced ginger 1/8 tsp cayenne pepper 6 cups of vegetables stock or chicken stock salt and pepper to

Roasted Parmesan Acorn Squash
Acorn squash isn’t just for decoration anymore! You won't believe how easy and delicious this recipe is and it only requires a few ingredients. Ingredients cooking spray1 acorn squash (about 2 pounds)2 tablespoons olive oil½ teaspoon
Products (Winter Squash, Squash)

Pomegranate molasses-glazed carrots with pistachios
In this glazed carrot recipe, instead of a traditional sugar glaze, we glaze spiced carrots with a combination of sweet-tart pomegranate molasses and honey. A touch of butter and a sprinkling of pistachios make them a decadent yet simple vegetable
Products (Carrot, Chives)

Roasted Brussels Sprouts with Pancetta and Sage
Ingredients 1 large leek, white and light green part only, thinly sliced 2 pounds Brussels sprouts, trimmed and halved (about 8 cups) 1/2 cup chopped pancetta (2 ounces) 2 tablespoons finely chopped fresh sage 2 tablespoons extra-virgin oliv
Products (Brussels Sprouts, Sage)

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

New recipe: Stuffed Kabocha SquashSeptember 24th, 2018

1 Kabocha squash , cut in half with seeds removed 1/4 red onion , diced 1 cup zucchini , diced 1/2 cup bell pepper , diced 1 tablespoon extra virgin olive oil 2 teaspoons fresh rosemary , minced Sal

New recipe: Early Autumn Roasted VeggiesSeptember 24th, 2018

I love the combination of summer and fall veggies in this dish. I think roasted veggies is one of the easiest and most delicious ways to enjoy the vegetables in the share! It is open to endless combin

New recipe: Spaghetti Squash CasseroleSeptember 24th, 2018

1 spaghetti squash (8 inches long) 2 T. butter 1 c. shopped onion 2 medium cloves garlic, minced 1/2 lb fresh, sliced mushrooms 1/2 t. oregano 1 t. basil dash of thyme salt and pepper to taste 2 mediu

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