Recipes
Here are some of our favorite things to do with Dandelion Ridge Farm veggies and herbs.
Keep an eye on this page for more recipes and ideas as the season goes by!
We love to play with our food, and encourage you to do the same!
Keep an eye on this page for more recipes and ideas as the season goes by!
We love to play with our food, and encourage you to do the same!
Bindhi with Butternut
I adapted a version of the North Indian okra and onion dish bhindi do pyaza to feature three stars of our garden: okra, tomatoes, and butternut squash. Okra—also known as bhindi—takes center stage! Serves about 6.
Recipe by Abbie Rogers. |
Butternut Sage Biscuits
Roasted butternut and savory sage give these golden biscuits a touch of sweetness and a lot of warmth and depth. And they are a seriously delicious way to eat your vegetables! Excellent with tomato soup! Makes about 8 biscuits.
To roast the butternut:
Recipe by Abbie Rogers. |
Dandelion, Pine Nut, and Lemon Pasta
Sunny lemon, slightly bitter greens, and rich pine nuts play beautifully together in this simple yet elegant dish. And it is ready to eat in the time it takes to cook the pasta! Feel free to add in a handful of sun-dried tomatoes for an extra pop! Makes 2 generous servings.
1. Cook pasta according to package instructions and drain. If using sun-dried tomatoes, they will need to soak in hot water for about 10 minutes; you can just toss them in your pasta water and let them soak while the pasta cooks. While pasta is cooking, prepare and sauté the veggies. 2. In a large skillet over medium heat, sauté the onions and garlic in olive oil until onions are translucent, about 5 to 7 minutes. 3. Deglaze the pan with the white wine. 4. Add pine nuts, greens, salt and pepper and sauté for a few minutes, until greens are wilted. 5. Mix sautéed vegetables into cooked pasta and squeeze lemon juice over the top. 6. Serve with Zelda & Bramble Superlative Seasonings Smoked Rosemary and Peppercorn Blend sprinkled on top for an extra burst of flavor! Recipe by Abbie Rogers |
Epazote Black Bean Salad
Epazote is a pungent and brightly-flavored herb native to Central and Southern Mexico. In addition to epazote’s unique flavor, cooking beans with a sprig makes the beans easier to digest! Try some in this summery recipe, perfect for your next picnic! Makes about 4 generous servings.
Mix all ingredients in a large bowl and garnish with parsley or cilantro if desired. Serve cold. Recipe by Abbie Rogers. |
Fresh Herb Vinaigrette
This bright, summery, and versatile dressing is perfect over fresh salads or grilled veggies! Yields 2 cups.
Note: This dressing can be made perfectly well in a jar. Finely mince the herbs and garlic. Place into jar with remainder of ingredients. Shake vigorously. Recipe by Chef Kevin Archer |
Ginger Miso Sauce
This Japanese-inspired sauce is extremely versatile. Use it over stir fry, as a marinade for tofu, or in place of butter over a roasted sweet potato. Thin it to make a broth for udon or soba noodles. Makes about a half cup.
Recipe by Chef Kevin Archer
This Japanese-inspired sauce is extremely versatile. Use it over stir fry, as a marinade for tofu, or in place of butter over a roasted sweet potato. Thin it to make a broth for udon or soba noodles. Makes about a half cup.
- 2 tablespoons fresh young ginger, grated
- 2 teaspoons light miso paste
- 4 teaspoons lemon juice
- 2 tablespoons light sesame oil or olive oil
- 2 teaspoons tamari
- 1/4 cup water
- 2 teaspoons hemp seed
- Place all ingredients in a blender. Blend until fully homogenized.
- For use as a broth over noodles, mix with additional water until desired strength is reached.
Recipe by Chef Kevin Archer
Herbed Fresh Pea Soup
This soup is the epitome of spring, full of bright, verdant herbs and early green peas. Delicious hot or cold! Serves 4.
1. Bring stock to a boil then remove from heat.
2. Place peas in the hot stock for 5 minutes.
3. Place peas and stock in blender. Add remaining ingredients.
4. Blend thoroughly.
5. Heat gently (do not boil) or serve cold.
Adapted from NYT Heritage Cookbook, 1972, by Chef Kevin Archer
This soup is the epitome of spring, full of bright, verdant herbs and early green peas. Delicious hot or cold! Serves 4.
- 1 cup vegetable stock, unsalted
- 4 cups fresh green peas, shelled
- 2 cups non-dairy milk
- 1 sprig fresh thyme, stem removed
- 2 tablespoons fresh mint
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- ¾ teaspoon celery or lovage leaves
- ½ teaspoon fresh lemon balm
- ¼ teaspoon dried marjoram
- ½ teaspoon sea salt
- ½ oz pea shoots, optional
1. Bring stock to a boil then remove from heat.
2. Place peas in the hot stock for 5 minutes.
3. Place peas and stock in blender. Add remaining ingredients.
4. Blend thoroughly.
5. Heat gently (do not boil) or serve cold.
Adapted from NYT Heritage Cookbook, 1972, by Chef Kevin Archer
Herb Pesto
It’s hard to beat pesto for summertime flavor, mixed into pasta, spread on sandwiches, or on grilled veggies. This recipe is very flexible, so adjust it to your taste. Try using mint, lemon balm, or other leafy herbs in place of basil for a delicious twist! Makes about 1 ¼ cup.
- 2 cups fresh basil leaves and/or other leafy herbs such as lemon balm, mint, or lovage
- ¼ cup olive oil
- ½ cup pecans, pine nuts, or cashews, chopped
- 1 ½ cloves garlic, minced
- ½ cup fresh parsley, dandelion greens, or swiss chard, chopped (tough stems removed)
- ¼ tsp sea salt
- 1 dash black pepper
- Splash of lemon juice, optional
1. Process basil and oil in food processor until smooth.
2. Add remaining ingredients and process to desired consistency.
Recipe by Chef Kevin Archer.
Lemon Balm Cookies
These simple cookies put the bright, delicate flavor of lemon balm on display. Perfect with a glass of iced tea! Makes about 2 dozen.
1. Preheat oven to 350°. 2. Mix dry ingredients in a large bowl. Mix in lemon balm leaves. 3. Mix wet ingredients in a separate bowl. 4. Combine wet and dry ingredients. Do not overmix. 5. Form dough into golfball-sized balls. Place on sil-pat or parchment-lined baking tray and flatten gently. 6. Bake for 20 minutes and allow to cool completely. Recipe by Chef Kevin Archer and Abbie Rogers |
Maple Mustard Sweet Potato Salad
This dish is equally good hot or cold any time of year! Serves about 6.
2. Blend together the mustard, maple, vinegar, oil, sea salt, and pepper until emulsified.
3. Toss the roasted sweet potatoes and onions with the dressing. Mix in the celery, chives and parsley, and garnish with chives or parsley if desired.
Recipe by Abbie Rogers
This dish is equally good hot or cold any time of year! Serves about 6.
- 3 lbs sweet potatoes, scrubbed and diced (you can leave skins on)
- 1 red onion, sliced into thin crescents
- 1/3 cup Dijon mustard
- 2 tablespoons maple syrup
- ¼ cup rice vinegar
- ¼ cup olive oil
- 1¾ teaspoon sea salt
- ½ tsp ground black pepper
- 2 celery ribs, sliced thinly or diced
- 3 tablespoons minced chives (optional)
- 1/3 cup chopped parsley
2. Blend together the mustard, maple, vinegar, oil, sea salt, and pepper until emulsified.
3. Toss the roasted sweet potatoes and onions with the dressing. Mix in the celery, chives and parsley, and garnish with chives or parsley if desired.
Recipe by Abbie Rogers
Risotto with Peas and Parsley
Parsley originated in the Mediterranean, but this versatile herb adds freshness and flavor to dishes of any cuisine. Its flavor really shines in this simple and comforting risotto. Serves 4.
1. Heat oil in large pan, over medium heat. Sauté onion and garlic until translucent, about 5 minutes. 2. Add arborio rice and sauté for 3 minutes. Add white wine and simmer till it has evaporated. 3. Add 2 cups of stock and simmer till absorbed. Continue adding stock in ½ cup increments, allowing it to fully absorb each time. Stir continuously. Continue cooking until rice is fully cooked, approximately 45 minutes. 4. Stir in the peas and parsley. Add black pepper and salt, and remove from heat. 5. Finish with an additional tablespoon of olive oil and a squeeze of lemon juice. Garnish with more parsley, lovage or celery leaves if desired. Recipe by Chef Kevin Archer. |
Roasted Butternut Hummus
The addition of butternut squash and spices gives this hummus an amazingly rich, complex, and slightly sweet flavor, and adds extra veggies to an already good-for-you snack or lunch! Makes approximately 6 cups.
To roast the squash and garlic:
Recipe by Abbie Rogers |
Roasted Celery and Fennel
Roasting celery and fennel makes them silky-smooth, and brings out their subtle, complex, and sophisticated flavors. Yet this recipe is as easy as it gets! Yields 2 servings.
Recipe by Abbie Rogers |
Roasted Potatoes with Herbs and Lemon
Comforting potatoes, bright lemon, and elegant herbs make this dish equally suited to a weeknight dinner or a dinner party! Serves approximately 4.
Recipe by Abbie Rogers
Comforting potatoes, bright lemon, and elegant herbs make this dish equally suited to a weeknight dinner or a dinner party! Serves approximately 4.
- 2 lbs red, blue, or golden potatoes cut into bite-sized pieces
- 1 onion, sliced into crescents
- 1 tablespoon olive oil
- 2 sprigs fresh thyme, stems removed
- 1 spring fresh rosemary, stem removed
- ½ tsp sea salt
- Generous pinch black pepper
- 1 sprig fresh sage, stem removed and coarsely chopped
- Juice of 1 lemon
- Fresh parsley, chopped, for garnish
- Preheat oven to 450°.
- Toss potatoes, onion, olive oil, rosemary and thyme leaves, salt, and pepper and spread on a rimmed baking tray or roasting pan.
- Roast for about 40 minutes, or until potatoes are done and a little crispy, tossing occasionally.
- Remove from oven, mix in in sage and lemon juice, and garnish with fresh parsley.
Recipe by Abbie Rogers
Savory Tomato & Herb Oatmeal
Get your morning off to a delicious start with this satisfying and tasty savory oatmeal! Serves 2.
Recipe by Abbie Rogers |
Simple Slaw
A fresh summer slaw doesn’t get much easier than this blend of olive oil, orange juice, and market produce. Serves 6.
1. Place prepped cabbage and carrots in large bowl. 2. In blender, combine mustard, orange juice, sea salt, and turmeric. While blending, slowly pour in olive oil to emulsify. 3. Pour sauce over cabbage and carrots. Massage vigorously about 5 minutes. Mix in the sesame seeds. 4. Cover and refrigerate for at least 1 hour before serving. 5. Garnish with chives or green onions if desired. Recipe by Chef Kevin Archer |
Summer’s End Chili
Celebrate the bittersweet end of tomato season with this chili made with black beans and green and red tomatoes. Serves about 4.
Recipe by Abbie Rogers |
Sun-Dried Tomato Sauce
This intense sauce is perfect for pizza and calzones. Feel free to add dry or fresh chiles to give the sauce a little heat. Yield 1 cup, enough for 1 9 to 10 inch pizza.
1. Soak dried tomatoes in warm water for 30 minutes. 2. When soaking is done, drain off the water, setting it aside for another use. Squeeze excess water out of sun-dried tomatoes. 3. Place sun-dried tomatoes in a food processor fitted with the ‘s’ blade. Pulse a few times to break down the sun-dried tomatoes. 4. Remove core and seeds from paste tomatoes. Add paste tomatoes to the processor. 5. Add all other ingredients and process to desired consistency. Recipe by Chef Kevin Archer. |
Sweet Potato Hash with Ginger Marmalade
This warming, savory, and slightly sweet dish makes a perfect holiday side. Bonus: it makes your kitchen smell delicious! Serves about 4.
Recipe by Kathy Rogers and Abbie Rogers |
Zucchini Corn Soup with Epazote
Celebrate summertime flavors with this soft, delicious soup featuring epazote, a pungent and brightly-flavored herb native to Central and Southern Mexico. Garnish the soup with diced mushrooms and onions sautéed with epazote for an extra treat! Serves 4-6.
Recipe by Abbie Rogers.
Celebrate summertime flavors with this soft, delicious soup featuring epazote, a pungent and brightly-flavored herb native to Central and Southern Mexico. Garnish the soup with diced mushrooms and onions sautéed with epazote for an extra treat! Serves 4-6.
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 pounds corn, fresh or frozen
- 2 pounds zucchini, diced or cut in half-moons
- 2 cups unsalted vegetable stock
- 2 cups (or a 14-oz can) coconut milk
- ½ cup packed fresh epazote leaves
- 1 ½ tsp salt
- Heat olive oil in soup pot over medium heat. Sauté onion until translucent.
- Add corn and zucchini and sauté until cooked through.
- Blend vegetables with stock, coconut milk, epazote, and salt. Reserve some corn to put in soup after blending.
- Return blended soup plus reserved corn to soup pot and heat until warmed throughout.
Recipe by Abbie Rogers.