2½ pounds carrots (use small ones, if you have them) ½ cup pecans or walnuts or peanuts or cashews ½ cup (1 stick) unsalted butter 1 tbsp curry powder 2 tbsp light brown sugar (optional) ¼ cup lemon juice 2 tbsp chopped fresh chives or leeks salt and pepper 1. Preheat oven to 325°. Fill … Continue reading »

This tastes like a classic (thanks to a little white wine and nutmeg) and is a favorite in our household. Because it uses milk instead of cream, it’s rich and smooth without being heavy.  It’s also very easy and quick to put together. Originally from our well loved Best Recipe Cookbook.  Continue reading »

1 pound carrots 1 small apple 1/4-1/2 cup dried cranberries 1 tbsp lemon juice 1 tbsp Dijon mustard (we prefer Rayes Winter Garden) 2 tbsp olive oil salt and pepper to taste 1. Peel (if needed) and shred the carrots.  Core and small chop the apple. 2. Combine lemon juice, mustard and olive oil in a … Continue reading »

Alternative pestos (alternatives to basil pesto, that is) sometimes feel like last ditch efforts to use up excess, or even unwanted, vegetables. Not this one! This is delicious, and quick and simple to throw together, and it keeps us all (including our 8 year old!) coming back for more. You can even make it ahead: … Continue reading »

A delicious and beautiful take on risotto!  The beets give this an incredible, deep, creamy color, and the lemon, chèvre and Swiss chard keep the flavor light. This recipe normally serves 2, but as with other risottos, it can easily make more.  We originally found this recipe at Blue Apron.  Continue reading »

What could be better than super fast, super easy and super delicious? We make this recipe all the time for burritos, tacos or even with sauteed greens over polenta. This recipe works equally well with fresh or frozen peppers.  Continue reading »

2 pounds root veggies: potatoes, carrots, celeriac, beets, sweet potatoes, onions*, leeks* (mix and match any of these veggies, in any proportion and/or combination) 1/8 cup olive oil coarsely ground salt and pepper 1. Preheat oven to 350. 2. Wash all veggies as needed. Trim top and bottom off leeks, celeriac, beets. Trim ends off … Continue reading »

We make this slaw every time we make fish tacos, but it would be perfect for any type of taco or other Latin American styled meal.  This slaw not only looks bright and colorful, but – because it doesn’t use mayo – it tastes bright and fresh, too.  Continue reading »

Pat and the kids from the Orono Gardening and Cooking Club sent us this recipe. We love carrots, and we love hummus, so what could be better than hummus with carrots already in it??  Continue reading »

Puttanesca is a hearty, robust, tangy pasta sauce of tomatoes with olives, capers and garlic. Olivia sent us this recipe, saying “celeriac pasta with spicy sauce… VERY cool gluten/grain-free alternative the spaghetti, but still warm and filling in the winter!” It comes from one of our favorite recipes sites: My New Roots.  Continue reading »

For us, fresh salsa is the flavor of summer!  Continue reading »

While we prefer our garlic scapes stir-fried or — even better — grilled with our grilled veggie marinade, who can argue with more pesto?  Continue reading »

1 bunch garlic scapes, chopped in 1” pieces 1 package pork cutlets 2 tbsp ginger, minced rice wine soy sauce peanut oil 1. Heat up wok or skillet until it starts to smoke. 2. Add some peanut oil then add garlic and ginger and stir-fry quickly for just a moment. Remove and set these aside. … Continue reading »

This is our family’s favorite waffle recipe. The earthiness of the cornmeal and molasses work so well together, they’re addictive. This is based off of a recipe in Mark Bittman’s excellent How To Cook Everything.  Continue reading »

These grits are incredibly delicous and incredibly easy and incredibly versatile! Serve for breakfast with a fried egg, or serve for dinner with cooked greens or beans. They come from Mark Bittman’s How To Cook Everything Fast.  Continue reading »