Our Recipes

Recipes

Roasted Pear and Parsnip Salad with Spiced Glaze by Liz Rueven, Kosher Like Me

Roasted Pear and Parsnip Salad with Spiced Glaze by Liz Rueven, Kosher Like Me

Roasted Pear and Parsnip Salad with Spiced Glaze Serves 4 This wintry salad is the perfect seasonal starter.  Natural sweetness is amped up by roasting both parsnips and pears and...

Roasted Pear and Parsnip Salad with Spiced Glaze by Liz Rueven, Kosher Like Me

Roasted Pear and Parsnip Salad with Spiced Glaze Serves 4 This wintry salad is the perfect seasonal starter.  Natural sweetness is amped up by roasting both parsnips and pears and...

Calabrian Eggplant Fritters – October Recipe of the Month

Calabrian Eggplant Fritters – October Recipe of the Month

Calabrian Eggplant Fritters Serves 6 Ingredients: 2 pounds eggplant, peeled and cut into a rough dice 1/4 cup finely grated pecorino cheese 1/4 cup finely grated parmesan cheese 3 eggs,...

Calabrian Eggplant Fritters – October Recipe of the Month

Calabrian Eggplant Fritters Serves 6 Ingredients: 2 pounds eggplant, peeled and cut into a rough dice 1/4 cup finely grated pecorino cheese 1/4 cup finely grated parmesan cheese 3 eggs,...

Avocado Toast with Poached Egg, Tomato, and Fresno Chiles – October Recipe of the Month

Avocado Toast with Poached Egg, Tomato, and Fresno Chiles – October Recipe of the Month

Avocado Toast with Poached Egg, Tomato, and Fresno Chiles Serves 4 Ingredients: 1 pint assorted cherry tomatoes, cut into halves or quarters, depending on size 3 limes, juiced 1-2 Fresno...

Avocado Toast with Poached Egg, Tomato, and Fresno Chiles – October Recipe of the Month

Avocado Toast with Poached Egg, Tomato, and Fresno Chiles Serves 4 Ingredients: 1 pint assorted cherry tomatoes, cut into halves or quarters, depending on size 3 limes, juiced 1-2 Fresno...

Plum Cocktail by Saugatuck Grain & Grape for Sept's FIO

Plum Cocktail by Saugatuck Grain & Grape for Sept's FIO

The recipe for the plum cocktail: 2 oz Vodka 3/4 oz St. Germain 3/4 oz plum & rosemary syrup  (recipe below) 1/5 oz lemon juice Shake and pour into a rocks...

Plum Cocktail by Saugatuck Grain & Grape for Sept's FIO

The recipe for the plum cocktail: 2 oz Vodka 3/4 oz St. Germain 3/4 oz plum & rosemary syrup  (recipe below) 1/5 oz lemon juice Shake and pour into a rocks...

The Scotch Cocktail from Saugatuck Grain & Grape – Sept FIO

The Scotch Cocktail from Saugatuck Grain & Grape – Sept FIO

Recipe for Scotch cocktail: 1 oz pear juice 1/2 oz pear brandy 1 1/2 oz. Monkey Shoulder scotch 1/2 oz simple syrup 1/2 oz lemon juice Shake and pour over one...

The Scotch Cocktail from Saugatuck Grain & Grape – Sept FIO

Recipe for Scotch cocktail: 1 oz pear juice 1/2 oz pear brandy 1 1/2 oz. Monkey Shoulder scotch 1/2 oz simple syrup 1/2 oz lemon juice Shake and pour over one...

Roasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO

Roasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO

Roasted Red Lentil Hummus *2 cups red lentils *3 carrots *1 onion *2 celery stalks *5 cloves garlic *1 tbsp. Indian Spices such as Garam Masala (optional) *1 cup chickpeas...

Roasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO

Roasted Red Lentil Hummus *2 cups red lentils *3 carrots *1 onion *2 celery stalks *5 cloves garlic *1 tbsp. Indian Spices such as Garam Masala (optional) *1 cup chickpeas...

Beet & Farro Salad with Ginger Vinaigrette

Beet & Farro Salad with Ginger Vinaigrette

The Beets   1.  You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a...

Beet & Farro Salad with Ginger Vinaigrette

The Beets   1.  You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a...

French Apple Cake by Elise Meyer – September Recipe Program

French Apple Cake by Elise Meyer – September Recipe Program

French Apple CakeServes 4-6When we were in France, there was a simple little applecake at our local patisserie; this is a good rendition of it. Itis a wonderful addition to...

French Apple Cake by Elise Meyer – September Recipe Program

French Apple CakeServes 4-6When we were in France, there was a simple little applecake at our local patisserie; this is a good rendition of it. Itis a wonderful addition to...

Butternut Squash, Chard & Barley Recipe by Elise Meyer

Butternut Squash, Chard & Barley Recipe by Elise Meyer

Butternut Squash, Chard & Barley Recipe“Risotto Style”Serves 4-6This delicious autumn dish is a crowd pleaser, and theleftovers are fabulous for lunchboxes.Ingredients:• 4 tablespoons olive oil• 1 large butternut squash, peeled,...

Butternut Squash, Chard & Barley Recipe by Elise Meyer

Butternut Squash, Chard & Barley Recipe“Risotto Style”Serves 4-6This delicious autumn dish is a crowd pleaser, and theleftovers are fabulous for lunchboxes.Ingredients:• 4 tablespoons olive oil• 1 large butternut squash, peeled,...

b.good's Sal Bacado Burger Recipe

b.good's Sal Bacado Burger Recipe

b.good’s Sal Bacado Burger Serves 4   For the salsa 1 ear sweet corn, shucked and grilled 1 Roma tomato, finely diced (about 1/2 cup) ¼ red onion, finely diced...

b.good's Sal Bacado Burger Recipe

b.good’s Sal Bacado Burger Serves 4   For the salsa 1 ear sweet corn, shucked and grilled 1 Roma tomato, finely diced (about 1/2 cup) ¼ red onion, finely diced...

August Recipe Program by Karla Sorrentino TOMBET

August Recipe Program by Karla Sorrentino TOMBET

TombetServes 4-6Ingredients:• 1 lb. potatoes, peeled and sliced• 3/4 lb. zucchini, unpeeled and sliced• 3/4 lb. yellow squash, unpeeled and sliced• 1 lb. eggplant, unpeeled and sliced• 1 1/2 lbs....

August Recipe Program by Karla Sorrentino TOMBET

TombetServes 4-6Ingredients:• 1 lb. potatoes, peeled and sliced• 3/4 lb. zucchini, unpeeled and sliced• 3/4 lb. yellow squash, unpeeled and sliced• 1 lb. eggplant, unpeeled and sliced• 1 1/2 lbs....

August Recipe Program by Karla Sorrentino

August Recipe Program by Karla Sorrentino

Vegan Farro, Garbanzoand Cucumber Salad withTomatoes & HerbsServes 4Ingredients:• 2 small cucumbers, seeded and small diced• 1 1/2 cups assorted cherry tomatoes, cut in halvesor quarters• 1/2 jalapeño, seeded and...

August Recipe Program by Karla Sorrentino

Vegan Farro, Garbanzoand Cucumber Salad withTomatoes & HerbsServes 4Ingredients:• 2 small cucumbers, seeded and small diced• 1 1/2 cups assorted cherry tomatoes, cut in halvesor quarters• 1/2 jalapeño, seeded and...

Purslane Salad with Cherries and Feta by Sue Smith

Purslane Salad with Cherries and Feta by Sue Smith

Purslane Salad with Cherries and Feta Serves 4 Purslane is nutrient-dense, with lots of omega-3s.  The olives are optional, but their saltiness plays well with the sweetness of the cherries. ...

Purslane Salad with Cherries and Feta by Sue Smith

Purslane Salad with Cherries and Feta Serves 4 Purslane is nutrient-dense, with lots of omega-3s.  The olives are optional, but their saltiness plays well with the sweetness of the cherries. ...

Beet, Rice, and Goat Cheese Burgers by Sue Smith

Beet, Rice, and Goat Cheese Burgers by Sue Smith

Beet, Rice, and Goat Cheese Burgers –  Featured July Recipe Program Serves 6 These burgers taste even better after they sit for a day in the refrigerator.  Make them ahead...

Beet, Rice, and Goat Cheese Burgers by Sue Smith

Beet, Rice, and Goat Cheese Burgers –  Featured July Recipe Program Serves 6 These burgers taste even better after they sit for a day in the refrigerator.  Make them ahead...

Bar Sugo's Fiore di Zucca Modo Mio Recipe

Bar Sugo's Fiore di Zucca Modo Mio Recipe

Fiore di Zucca Modo Mio8 ounces of Beltane Farm Fresh Goat Cheese5 basil leaves chopped20 zucchini flowers8 ounces of Whole milkFlour for drenchingSalt   Whip the beltane goat cheese and...

Bar Sugo's Fiore di Zucca Modo Mio Recipe

Fiore di Zucca Modo Mio8 ounces of Beltane Farm Fresh Goat Cheese5 basil leaves chopped20 zucchini flowers8 ounces of Whole milkFlour for drenchingSalt   Whip the beltane goat cheese and...

Grilled Scallion, Herb & Goat Cheese Vinaigrette by Chef Gans

Grilled Scallion, Herb & Goat Cheese Vinaigrette by Chef Gans

Grilled Scallion, Herb & Goat Cheese Vinaigrette 2 cups soft goat cheese1 cup buttermilk, homemade or store bought2 tablespoons apple cider vinegar ¼ cup chopped (grilled to a light char)...

Grilled Scallion, Herb & Goat Cheese Vinaigrette by Chef Gans

Grilled Scallion, Herb & Goat Cheese Vinaigrette 2 cups soft goat cheese1 cup buttermilk, homemade or store bought2 tablespoons apple cider vinegar ¼ cup chopped (grilled to a light char)...

Moroccan Carrot Salad by Liz Rueven

Moroccan Carrot Salad by Liz Rueven

Moroccan Carrot Salad by Liz Rueven Serves 4 This salad is vegan, pareve (non-dairy) and raw. Use farm-fresh carrots for the most delicious flavors in this healthy and addictive salad....

Moroccan Carrot Salad by Liz Rueven

Moroccan Carrot Salad by Liz Rueven Serves 4 This salad is vegan, pareve (non-dairy) and raw. Use farm-fresh carrots for the most delicious flavors in this healthy and addictive salad....

Pasta Caprese Confetti by Liz Rueven

Pasta Caprese Confetti by Liz Rueven

Pasta Caprese Confetti Serves 6-8  Dairy (easily veganized by leaving off the cheese).  This basic pasta salad shines with farm-fresh, sun-ripened tomatoes and local cheese.  Add whichever herbs are available...

Pasta Caprese Confetti by Liz Rueven

Pasta Caprese Confetti Serves 6-8  Dairy (easily veganized by leaving off the cheese).  This basic pasta salad shines with farm-fresh, sun-ripened tomatoes and local cheese.  Add whichever herbs are available...

May Recipe Program by Elise Meyer

May Recipe Program by Elise Meyer

Contributed by:  Elise Meyer www.MuchAdoAboutStuffing.com Minted Pea, Cucumber, and Baby Arugula Salad with Citrus Dressing Serves 4  Slice and arrange decoratively on a platter: 6 small cucumbers, cut into 1/4...

May Recipe Program by Elise Meyer

Contributed by:  Elise Meyer www.MuchAdoAboutStuffing.com Minted Pea, Cucumber, and Baby Arugula Salad with Citrus Dressing Serves 4  Slice and arrange decoratively on a platter: 6 small cucumbers, cut into 1/4...

May Recipe Program by Elise Meyer #2

May Recipe Program by Elise Meyer #2

 Contributed by:  Elise Meyer www.MuchAdoAboutStuffing.com  Rainbow Chard Strata  Serves 6  This is a wonderful dish for brunch or a light dinner. It is good hot or at room temperature.  In...

May Recipe Program by Elise Meyer #2

 Contributed by:  Elise Meyer www.MuchAdoAboutStuffing.com  Rainbow Chard Strata  Serves 6  This is a wonderful dish for brunch or a light dinner. It is good hot or at room temperature.  In...

Chocolate Chocolate Chip Cookies- Best Vegan Cookie Ever

Chocolate Chocolate Chip Cookies- Best Vegan Cookie Ever

Ingredients 1 cup of organic expeller-pressed canola oil 1 1/4 cup coconut sugar 1/2 cup cocoa powder 1 tsp vanilla 2 Tbsp vanilla 1 3/4 cups gluten free flour (Bob’s...

Chocolate Chocolate Chip Cookies- Best Vegan Cookie Ever

Ingredients 1 cup of organic expeller-pressed canola oil 1 1/4 cup coconut sugar 1/2 cup cocoa powder 1 tsp vanilla 2 Tbsp vanilla 1 3/4 cups gluten free flour (Bob’s...

The End

The End

Ingredients: Riverbank canned of tomato sauce Beaver Brook ricotta cheese Fort Hill Farm garlic Fort Hill Farm spinach Flour City Pasta fettuccine Aradia Farm spicy sausage Connecticut Gourmet bread Directions:...

The End

Ingredients: Riverbank canned of tomato sauce Beaver Brook ricotta cheese Fort Hill Farm garlic Fort Hill Farm spinach Flour City Pasta fettuccine Aradia Farm spicy sausage Connecticut Gourmet bread Directions:...

Women Cooking

The End

Ingredients: Riverbank canned of tomato sauce Beaver Brook ricotta cheese Fort Hill Farm garlic Fort Hill Farm spinach Flour City Pasta fettuccine Aradia Farm spicy sausage Connecticut Gourmet bread Directions:...

The End

Ingredients: Riverbank canned of tomato sauce Beaver Brook ricotta cheese Fort Hill Farm garlic Fort Hill Farm spinach Flour City Pasta fettuccine Aradia Farm spicy sausage Connecticut Gourmet bread Directions:...