Recipes
Potato-Leek Gratin
The Leeks in this recipe melt into a caramelized crust under the potatoes and cheese. A slice of this with a heart salad is a great lunch, or serve it with poached eggs for brunch. You can make this using … Continue reading
Vietnamese-Style Spaghetti Squash
This recipe uses spaghetti squash in place of traditional rice noodles. It is a mostly vegetarian recipe but you can use whatever protein you prefer, or none at all. Cut a spaghetti squash in half width-wise. Remove the seeds, then … Continue reading
Butternut-Chevre Crostini with Saute Beet Greens
The tang of the goat cheese helps balance out the sweetness of the squash and the slightly chewy beet greens pair well with the creaminess of the spread. This recipe only uses half of a medium-sized butternut. You can roast … Continue reading
Broccoli-Stem Mashed Potatoes
This recipe is specifically targeted to folks who are still throwing away their broccoli stems and only eating the florets. You can make this recipe using both parts, or just use the stems. Adding the broccoli to the potatoes makes … Continue reading
Roasted Broccoli and Spinach Sesame Noodles
Roasted Broccoli is something you can prepare ahead of time, then pull out of the fridge and add to salads, pasta, pizza, sandwiches — hot or cold. This recipe uses Sambal Olek — a prepared chili paste that is quite … Continue reading
Spinach-Carrot Rice Stew
This recipe uses diced carrots as a type of rice to make a risotto-like dish, creamy and thick. It could be called “Carrot-to” Rinse 1/2 lb. of carrots, trim the ends, then cut into 1/4″ dice. Combine with 6 C. … Continue reading
Spicey Acorn Squash Tacos
Roast the squash while you make a tangy slaw with cabbage, carrots and cilantro. When cooked this way, acorn squash skin is edible and tasty — no need to peel it. Preheat the oven to 425. Cut 1 Acorn squash … Continue reading
Arugula-Delicata Bowl with Home-made Pepitas
Making your own Pepitas — toasted pumpkin seeds — is simple. Cleaning them takes a little time, but covering them with water to do it makes the process quicker. The hardest part is not eating them all before you finish … Continue reading
Green Beans a la Diabla
This is a vegan version of a dish normally made with shrimp, but the sauce lends itself perfectly to a crunchy, succulent vegetable like green beans. And the spinach soaks up the flavors as well. This sauce is spicy; you … Continue reading
Green Bean Salad with Roasted Peppers
This recipe keeps the green beans crunchy by quickly blanching them, while the peppers are roasted and then tossed with tomatoes. Heat a grill or turn on the broiler in your oven. Trim 1/2 lb. of Green Beans and bring … Continue reading
Delicata-Green Bean Gratin
Peel and slice 1 onion. Core 2 peppers and then thinly slice. In a large cast-iron skillet, heat 2 T. olive oil and add the onions. Saute until they are tender, then add the peppers along with 1 minced clove … Continue reading
Green Beans and Peppers with Ginger and Garlic
An old favorite in my house, this recipe is dead easy to make but very tasty. You can add or substitute zucchini for the peppers, but it will cook more quickly so add it even later. You can do this … Continue reading
Melon-Tomato Feta Salad
I offer this recipe in both vegetarian and omnivore versions, but you may want to try using something other than the grilled zucchini as a substitute for the prosciutto. You could also make the salad with both ingredients. Core, then … Continue reading
Lazagne Caprese
A cross between vegetarian lasagne and a Caprese Salad, there is no pasta in this recipe. You can make the pesto in advance. Heat a grill on high for 10 minutes. Remove the leaves from 1 bunch of Basil. Puree … Continue reading
Best Ever Gazpacho
Whether or not you love Gazpacho, you should try this recipe. The texture is slightly creamy but there are no chunks of vegetables: you can drink it from a glass. It uses a large quantity of olive oil, no bread, … Continue reading
Zabaganoush
The Z Recipe Series is back! This week, the Middle Eastern classic eggplant dip gets a makeover. If you love Babaganoush, you will almost certain love this version in all of its smokey, creamy goodness. And if you don’t like … Continue reading
Tomato Sushi
This is admittedly a fairly labor intensive recipe, but it is a wonderful vegan appetizer that shows off the amazing flavor of tomatoes. For more variety, you can make a simple cucumber/avocado roll, and serve slices of that alongside the … Continue reading
Pan-Roasted Zucchini Salad with Fresh Tomatoes
The juice of fresh, vine-ripe tomatoes is the world’s best salad dressing ingredient, with it’s combination of sweetness, acidity and umami. But it’s also amazing when just slightly cooked, enough to distill its essence but not lose its juicy goodness. … Continue reading
Cucumber-Potato Salad
This recipe follows the formula of combining potatoes with a crunchy vegetable and a creamy dressing, but uses cucumbers instead of celery and yogurt instead of mayo. Leave out the dairy for a vegan dish. Slice 1 Painted Serpent cucumber … Continue reading
Fattoush with Queso Fresco
Cucumbers are grown and eaten the world over, including in the Middle East. This recipe might seem similar to a Greek Salad, but it with lots more fresh herbs and spices. Preheat the oven to 350. In a small bowl, … Continue reading
Zoo-cotash
With all the requisite ingredients in your boxes today, here’s a recipe for the classic summer vegetable saute in which the zucchini is always — IMHO — overcooked. Here, you use Zoodle Zen master techniques to keep the squash both … Continue reading
Zeviche
The next installment in my series of Zoodle recipes! In my short history with “Zoodles” — zucchini noodles — I have always cooked them as part of the preparation. However, this week I tried making a dish without cooking them, … Continue reading
Grilled Apricot Parfait
This light summer dessert combines grilled apricots with whipped cream and a quick crumbled almond cookie that can be made in advance. You can substitute peaches, or use some of each. Heat the oven to 350. Toast 1/2 C. almonds … Continue reading
Twice-Fried Green Beans & Peas with Garlic
In this variation on a classic Sichuan dish, you pre-fry the Green Beans, then cook the garlic, then fry the beans again with the Peas and garlic. Cooking the beans this way makes them more tender and flavorful. Trim the … Continue reading
Yaki-zoba
No, that’s not a mispelling of Yakisoba, the classic Japanese dish of stir-fried soba noodles with onions and other vegetables. This version uses julienned or spiralized Zucchini or other Summer Squash “Zoodles” instead of wheat noodles. Fast, healthy and delicious … Continue reading
Oven-Roasted Parsnips
Parboiling the parsnips first speeds up the roasting and lets you use less oil. It also makes removing any tough cores easier if needed. You can easily double this recipe by adding a pound of carrots, cut the same size. … Continue reading
Roasted Beets & Asparagus with Beet Greens and Feta
Oven-roasted beets are both crispy, chewy and sweet. They match perfectly with the succulence of the asparagus. This dish goes well with either couscous or quinoa. Preheat the oven to 375. Cut the roots off 1 bunch of Beets and … Continue reading
Coconut Milk French Toast with Strawberries
For me, French Toast is just a vehicle to eat lots of strawberries. This isn’t a vegan recipe, but it is dairy-free. You can easily use cow milk instead of coconut. There are some important details in this recipe that I … Continue reading
Pea and Carrot Salad with Cilantro Dressing
This salad is good on its own, or you can combine it with raw or sauteed marinated tofu in lettuce wraps for a tasty appetizer. Cut the tops off 1-2 spring onions. Reserve the bulb for later use. Finely mince … Continue reading
Pea Risotto with Grilled Asparagus & Spring Onions
If it’s not grilling season yet where you live, you can either broil the vegetables in the oven or simply cook them in the risotto. Either way, though, you should use leek or regular onion as the base for the … Continue reading
Asparagus-Spinach-Mushroom Crepes
This is a quick and easy saute that goes into a crepe along with ricotta cheese. Alternatively, you can make quesadillas and use jack cheese instead, or an omelette and use cheddar. You can make the filling in advance. To … Continue reading
Sesame Asparagus with Soba & Tofu
This is a riff on a favorite Korean Spinach Salad. Quick, nutritious, delicious and filling. Cut 12 oz. tofu into thick matchsticks. Drizzle with 1 t. sesame oil and 1 T. soy sauce. Let sit for 10 minutes. Meanwhile, soak … Continue reading
Gnocchi with Asparagus and Green Garlic
Don’t worry, this isn’t a recipe for making gnocchi — just one for making cooking store-bought gnocchi with fresh spring vegetables. Green Garlic is the star of this recipe so don’t skimp on it. Heat the oven to 400. Soak … Continue reading
Orange-Roasted Carrots
This recipe roasts carrots with orange slices — including the peel — plus non-sweet spices. This results in caramelized carrots that are tangy with a slight citrus bitterness. You can remove the orange slices after cooking or leave them in … Continue reading
Vegan Cream of Asparagus Soup
Coconut milk stands in for cream here, but this is not an Asian recipe. Trim the tough ends of 1 bunch of asparagus. Cut the tips off the spears and reserve. Cut the stems into small pieces. Clean and dice … Continue reading
Potato-Romaine Salad with Green Garlic Dressing
You can add asparagus to this recipe if you like, raw “shaved” or lightly blanched and sliced. Heat a pot of salted water and boil 1 lb. of potatoes until they are tender. Remove and rinse well. Meanwhile, make the … Continue reading
West African Vegetable Stew
It’s hard not to look at a pile of carrots, sweet potatoes, and cabbage and not think about making some sort of African-style peanut curry. This recipe hews to the lighter brothier side of the spectrum and goes easy on … Continue reading
Butternut Waffles, Two Ways
Butternut squash adds natural sweetness, moisture, flavor and nutrition to waffles without affecting the crispy texture that makes them so special. Here’s a sweet version for breakfast and a savory version for lunch or dinner. Both recipes start by roasting … Continue reading
Sauteed Spinach with Shitakes, Sesame & Chili Oil
If you aren’t sure what to do with the greens on your beets this week, you can add them to this recipe but be sure to remove the stems. Unlike spinach stems, which are tender and succulent, beet stems are … Continue reading
Quinoa-Lentil Cabbage Dumplings
This is a vegetarian version of a traditional Eastern European dish. If you’ve never made or eaten these before, you might be surprised how good they are. Rinse 3/4 C. of brown or green lentils. Cook in 3 C. water … Continue reading
Spaghetti Squash “Pad Thai”
This is a gluten-free and low-carb version of the classic Thai dish that is also quite tasty. It has eggs and fish sauce, but no meat. There are quite a few steps in this recipe but if you cook the … Continue reading
Cauliflower-Spinach Dip (Vegan)
If you’re looking for a unique and healthy dip to bring along to your weekend Superbowl gathering, here’s a tasty vegan take on notoriously greasy and heavy spinach-artichoke dip. Or is it a vegetable version of hummus? The recipe is … Continue reading
Cabbage-Potato Curry/Braise
This recipe combines light curry spicing with a small amount of coconut milk to add flavor the vegetables without becoming too heavy. Heat salted water to a boil. Add 4 medium potatoes, cut into 1″ cubes. Simmer for 6-7 minutes, … Continue reading
Sweet Potato Gratin with Chard & Kale
This recipe from Smitten Kitchen has the same homey appeal (and high calories) as Mac n’Cheese, but with a whole lot more nutrition. When I cook chard and kale I usually discard the stems, but if you like them you … Continue reading
Morrocan-Style Cauliflower Red Lentil Soup
This is a bright, summery-tasting soup that will warm you up on a rainy day and is filling enough to be a meal. Clean and dice leeks and carrots to make 1 C. of each Saute in 3 T. olive oil … Continue reading
Tofu Noodles with Spicy Cabbage
Last week, I discovered tofu noodles, also called Shirataki. They have a nice, slightly chewy texture even when added to soups or cooked in stir-fries. And they pair perfectly with shredded cabbage and leeks in a stir fry like this … Continue reading
Winter Vegetable Lasagne
This vegetarian recipe incorporates vegetables in a way that provides enough liquid to cook the noodles during baking. For the sauce: Rinse and dice 2 leeks and saute in 2 T. olive oil until tender. Add 2 C. sliced portabello, … Continue reading
Homemade Vegetable Broth
Broth makes almost any soup better, but you can’t make it fast. By making a big batch and freezing it, you will have it available whenever you need it. Celery leaves are a critical component of vegetable broth. Trim the … Continue reading
Tofu-Lettuce Rolls with Carrot-Cilantro Slaw
This is a warm dish that uses a lot of lettuce. The tofu is cooked and then wrapped in whole lettuce leaves along with the slaw. Butter lettuce is the perfect texture for it. Cut one pound of firm tofu … Continue reading
Fennel-Spinach Salad with Mandarins &Cranberries
If you’re making a salad for Thanksgiving, it is one area where you can get creative without too many protests from the culinary traditionalists. Wash 1/2 lb. spinach leaves by soaking and lifting the leaves out of the water. Spin … Continue reading
LATEST RECIPES
Potato-Leek GratinVietnamese-Style Spaghetti Squash
Butternut-Chevre Crostini with Saute Beet Greens
Broccoli-Stem Mashed Potatoes
Roasted Broccoli and Spinach Sesame Noodles
Spinach-Carrot Rice Stew
Spicey Acorn Squash Tacos
Arugula-Delicata Bowl with Home-made Pepitas
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Expanding the Culinary Tastes of Picky Eaters
One of the most ubiquitous pests we deal with on our fall crops is the appropriately named Cabbage Moth and it’s offspring the Cabbage Looper (so called due to it’s inchworm-esque mode of walking). In addition to its namesake, the Cabbage … Continue reading
Catching up in Hurry
What a difference a week can make on the farm, and in California in general. Last Monday our area was actually under a Fire Weather Watch, with dry wind blowing dust everywhere. One week later and the farm is a … Continue reading
The Families Who Really Grow Our Food
Terra Firma is a family farm, but not in the mainsteam mythology, TV ad kind of way where everything is done by the members of a single family. Hector and Elena are full-time owner-operators, along with their son Hector Junior. … Continue reading