Szechwan Green Beans
Heat wok or heavy skillet med-hot. Add 2-3 tbs. sesame oil, then 2 lbs. trimmed green beans. Stir fry 5 min. Then add 8 cloves minced garlic, 1/2 tsp salt, and crushed red pepper to taste. Stir fry several more minutes. Remove & serve warm or at
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Summer Roasted Potato Salad
Prep Time: 20 minutes Cooking Time: 60 minutes Serves: 4-6 servings   Equipment: Large baking sheet or glass 9”x 13” baking dish Medium mixing bowl Cutting Board Your favorite knife   Ingredients: * 2 lb New Potatoe

Summer Pasta with Uncooked Tomato Sauce
The flavors of summer in an easy entree.
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Stuffed Bell Peppers
Stuffed Peppers 1 1/2 cup uncooked long grain white rice or short grain brown rice  Enough water to cook rice (follow recipe on bag of rice)  5-6 green bell peppers 6 chopped tomatoes  1-2 TB Olive Oil 1 tablespoo

String Bean Salad
Boil or steam 1 lb. string beans. Combine 1/4 c. olive oil, 1/4 c. vinegar, 1 clove mince garlic, salt an pepper. Pour over bean. Add 2 sliced tomatoes and 1 sliced onion.

Strawberry Vinaigrette
Wash and spin some fresh lettuce(I like the crunchy hearts) and chill in fridge under a damp towel.   In a nice big bowl, put:                     

Spicy Lamb and Chorizo Chili
Spicy Lamb and Chorizo Chili2 1/4 cups canned low-salt chicken broth3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces1 teaspoon cayenne pepper2 1-pound rolls beef or pork chorizo, casings removed2 cups coarsely chopped

Spicy Butternut Soup
1 medium butternut squash, peeled chopped into large pieces 1 bunch greens, chopped 1/2 large onion, chopped 3/4 cup dry lentils 2 TBS oil Garlic 1TBS grated fresh ginger Curry spices, adjusted to taste 1 can coconut milk Salt/Pepper
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Spaghetti Squash au Claire
Preheat oven to 400 degrees. Pierce large spagetti squash with fork to let steam escape. Bake for 1 to 1 1/4 hours until just tender to touch. When still warm but cool enough to handle, halve squash, remove seeds and fibers and using a fork, scrape
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Slow Cooker Beef Goulash
This is a hearty meal perfect for a cold dreary day with enough for left-overs. 1/3 cup all-purpose flour2 pound lean beef stew meat, trimmed and cut into bite-sized pieces4 cups diced peeled potato (about 1 1/2 pounds)1 cup (1/4-inch-thick) sli

Simple Peach Chutney
2 Ripe Peaches, diced 2 Medium Tomatoes, diced 1 Large Red or Sweet Onion (or 3 Scallions), diced 3 Garlic Cloves, diced 2-5 Hot Peppers, diced (to taste!) Salt and Pepper to taste Fresh or dried spices like: cumin, coriander, oregano, etc Splash

Shiloh's Creamy Sunglold Pasta
3 cups sungold tomatoes, cut in half (get two pints, snack on the rest)-I like to blanch and peel mine so I don't get little shriveled skins in my pasta, but this is optional 1/2 cup fresh chopped basil, packed 2 TBS butter 6-8 cloves garlic, minc

Sauteed Peas, Radishes, and Greens
A great side dish with anything from the grill.

Rosemary - Garlic Roasted Potatoes
Great taste in an easy to prepare recipe
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Roasted Zucchini with Garlic
Roasted Zucchini with Garlic Posted by Elise on Aug 8, 2005 Often this time of year, our gardens are filled with more zucchini than we know what to do with. Here is one quick and easy way of preparing zucchini. I had a variation of this the
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Roasted Poblano Guacamole with Garlic and Parsley
2 medium (about 6 ounces total) fresh poblano chiles 6 ounces (1 medium round or 2 plum) ripe tomatoes 2 garlic cloves, unpeeled 3 tablespoons chopped flatleaf parsley 3 medium-large ripe avocados Salt to taste 1 to 2 tablespoons fresh lime juice 2

Roasted Garlic
Roasted Garlic Posted by Elise on Jan 23, 2006 Filed under All Seasons, Appetizer, Low Carb, Vegetable, Vegetarian, Wheat-free  Years ago my pal Peter showed me how to roast garlic whole and eat the warm, toasty cloves right out of the head.
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Roasted Garlic
Ingredients:1 bulb of Honeyhill Garlic for each person 1 teaspoon Extra Virgin Olive Oil A few leaves of Rosemary - optional   Directions:1) Pre-heat oven to 450 degrees 2) Cut off top of bulb of garlic so that all cloves are  cut and
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Rhubarb Dal
Provided by Ellen Dannin, a Village Acres' CSA Member. If you don't have a dal recipe, let alone a favorite, try this one, modified from Mark Bittman's How to Cook Everything Vegetarian. Feel free to substitute or add your own Indian spices,&nb
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Radish Dip
4 cloves garlic, peeled 6 radishes, quartered 2 (8 ounce) packages cream cheese, softened Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Tr
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Pumpkin & Coconut Soup
Serves 4 3 T peanut oil 4 sprigs fresh thyme 2 garlic cloves, coarsely chopped 1 red chili, seeded and coursely chopped 1 t. cumin seeds 2 c pumpkin puree 1 T brown sugar 1 1/2 c vegetable stock 14 oz can coconut milk 1-2 T lemon or lime ju

Portuguese Kale and Tomato Soup
In a large soup pot heat 4 c. stock and add 2 cloves minced garlic, then ¾ c. sliced carrots, 1 ½ c chopped onions and 1# potatoes cut into ¾” pieces. Meanwhile, sauté ¾ # chorizo sausage cut into pieces. When vegetables are tender blend th
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Pasta with Summer Squash, Arugula, and Fresh Herbs
12 oz pasta3 tbsp olive oil1/2 cup onion (or scallion)1 tbsp chives2 summer squash, sliced into 1/2" chunks 2 garlic cloves (or scapes) 1/4 cup basil 1 cup arugula 1/4 cup parsleysalt and pepperparmesan cheeseIn a medium skillet, heat 1 tbsp of olive

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