Search

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!
Butternut and Red Lentil Curry

Winter squash brings the creamy and smooth elements to this Indian-inspired dish, harmonizing perfectly with the brightness of the tomatoes and lemon juice, richness of the coconut milk and red lentils, and aroma and pungency of the spices. If you don't have both spice blends on hand, you can just use 2 tablespoons of either one. You can also swap out the butternut for other creamy winter squashes such as candy roaster or kabocha in this recipe. Serves 4.

  • 1 tablespoon olive or coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups of cubed butternut squash (about 1 medium squash)
  • 1 ½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
  • 1 tablespoon curry powder
  • 1 tablespoon Garam Masala
  • 2 cups unsalted vegetable stock or water
  • 1 cups uncooked red lentils, rinsed until water runs clear
  • 1 cup coconut milk
  • 1 cup diced tomatoes (or half of a 14.5 oz can diced tomatoes with juice)
  • ¾ teaspoon salt
  • 1½ tablespoons lemon juice
  • ½ cup fresh or frozen green peas
  • 2 cups chopped kale or other greens

  1. Heat oil in soup pot over medium heat. Add onion and garlic and sauté until onion is translucent.
  2. Mix in cubed butternut and sauté for 5 minutes or so. Add ginger and continue cooking for 1 minute.
  3. Add Curry Powder, Garam Masala, stock, lentils, and coconut milk. Bring to a boil, then cover and simmer over low heat for 35 minutes or until lentils and butternut are done.
  4. Stir in diced tomatoes, salt, lemon juice, and peas and cook for another 5 minutes or so.
  5. Stir in kale and remove from heat.
  6. Serve over basmati or brown rice.

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.
  • 2 cups all purpose or whole wheat pastry flour
  • 2 tablespoons dried sage
  • 8 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups roasted and mashed butternut squash (see roasting instructions below)
  • 2 tablespoons olive oil
 
  1. Heat oven to 400°.
  2. Mix dry ingredients in a large bowl.
  3. Cut in olive oil, then gently but thoroughly mix in mashed butternut to make a soft dough. Work quickly but try not to overmix to keep dough tender.
  4. Turn it out onto a lightly floured counter top. Knead gently just a time or two, then pat the dough into a disk about 1/2″ thick.
  5. Cut into 2 ½ inch rounds and place on sil-pat lined baking tray.
  6. Bake at 400°for 15 minutes.
 
To roast the butternut:
  1. Heat oven to 450°.
  2. Take 1 medium-sized butternut squash (about 2 pounds). Cut in half lengthwise and remove seeds. Lightly oil cut surfaces and place cut-side up on a baking sheet.
  3. Roast butternut until soft, about 45 minutes.
  4. Remove butternut skin and mash 2 cups of flesh.
     
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.

  • 8 ounces spaghetti or angel hair pasta
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 4 ounces (or 1 bunch) dandelion greens, including stems, coarsely chopped
  • 4 ounces (or about 4 large leaves) chard or kale, tough stems removed and chopped
  • ¼ cup pine nuts
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • juice of one lemon
  • Small handful sun-dried tomatoes, roughly chopped, optional

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.
 
  • 4 cups cooked black beans, drained and cooled (cook dried beans with a stem of epazote for extra flavor!)
  • ½ cup finely chopped chives  (about 1 bunch)
  • 1 medium zucchini (approximately 8 ounces), diced small
  • 1 large tomato, diced small
  • 3 tablespoons lime juice
  • 4 tablespoons epazote leaves, finely chopped
  • ½ teaspoon salt
  • Chopped parsley or cilantro, optional, for garnish
 
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.

  • ½ cup orange juice
  • 2 ½ tablespoons lemon juice
  • 2 ½ tablespoons fresh herbs, minced (basil, thyme, parsley, oregano, or mix)
  • 1 clove garlic
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 cup olive oil
 
  1. In blender, mix orange juice, lemon juice, herbs, garlic, sea salt, and black pepper. Blend well.
  2. With blender running, slowly pour in oil and emulsify.
  3. Dress your salad and enjoy!

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.
  • 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
 
  1. Place all ingredients in a blender. Blend until fully homogenized.
  2. 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 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.

  • 2 cups whole wheat pastry flour
  • 1 cups unrefined sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup olive oil or vegetable oil
  • 6 tablespoons water
  • 1 teaspoon vanilla
  • ½ cup finely chopped fresh lemon balm leaves

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.
  • 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
1. Toss sweet potatoes and red onion in a drizzle of olive oil and roast in 450° oven until done.
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 8.

  • 2 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups arborio rice
  • ½  cup dry white wine
  • 6 cups unsalted vegetable stock, warm
  • ½ cup fresh shelled or frozen peas
  • ½ cup parsley, minced
  • 1 teaspoon sea salt
  • Black pepper
  • Lemon juice
  • Parsley, celery or lovage leaves, optional, for garnish
 
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.

  • 2 cups mashed roasted butternut squash (see roasting instructions below)
  • 2 cloves roasted garlic (see roasting instructions below)
  • 4 cups cooked chickpeas, drained
  • 1 cup tahini, stirred
  • ½ cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon tamari
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
 

  1. Place roasted butternut and roasted garlic in a food processor and process briefly.
  2. Add all other ingredients to the food processor. Process until smooth.
  3. Serve with crackers, cut-up vegetables, or in a wrap.
 
 
To roast the squash and garlic:
  1. Heat oven to 450 degrees.
  2. Take 1 medium-sized butternut squash (about 2 pounds). Cut in half lengthwise and remove seeds. Lightly oil cut surfaces and place cut-side up on a baking sheet. Add two intact and unpeeled garlic cloves.
  3. Roast for 15 to 20 minutes, until garlic is slightly browned and aromatic. Remove garlic cloves and continue roasting butternut until soft, about 45 minutes total.
  4. Remove butternut skin and mash 2 cups of flesh. Remove garlic skin (you can squeeze the intact clove and the roasted garlic will come out).

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.
 
  • 1 bunch celery, cut into bite-sized pieces
  • 1 large bulb fennel, stalks removed, cored, and cut into bite-sized pieces
  • 2 shallots or one onion, diced large
  • 1 tablespoon olive oil
  • 1 sprig fresh thyme
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon sea salt
 
  1. Preheat oven to 425°.
  2. Toss all ingredients together, then spread evenly on a rimmed baking tray or in a roasting pan.
  3. Roast at 425° for about 30 minutes, or until vegetables are soft and lightly browned, tossing occasionally.
 
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.

  • 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

  1. Preheat oven to 450°.
  2. Toss potatoes, onion, olive oil, rosemary and thyme leaves, salt, and pepper and spread on a rimmed baking tray or roasting pan.
  3. Roast for about 40 minutes, or until potatoes are done and a little crispy, tossing occasionally.
  4. 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.
  • 1/3 cup rolled oats
  • 1½ cup water
  • 1¼ cup Dandelion Ridge Farm Roasted Tomato Juice
  • 1 ½ teaspoon dried rosemary, crushed, or 1½ tablespoons minced fresh rosemary
  • 1½ teaspoon dried oregano or 1½ tablespoons fresh oregano
  • 1½ teaspoon dried thyme or 1½ tablespoons fresh thyme
  • 1 tablespoon nutritional yeast (optional)
  • ½ teaspoon salt
  • Pinch black pepper
 
  1. Soak oats in water overnight (this step is optional, but makes oats easier to digest, creamier, and quicker to cook).
  2. Combine soaked oats (and any remaining soaking water) and remaining ingredients in saucepan. Bring to a simmer, stirring often to avoid sticking.
  3. Reduce heat to medium low and cook for 10 to 15 minutes, or until oatmeal reaches desired consistency, continuing to stir frequently.
  4. Top with a dollop of butter or margarine for extra mmm!

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 pound cabbage, shredded
  • 1/2 pound Brussels sprouts, shredded or sliced thin on a mandoline
  • 1/2 pound carrot, shredded
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup orange juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground turmeric
  • 3 tablespoons olive oil
  • 2 tablespoons black sesame seeds
  • chopped chives or thinly sliced green onions, optional, for garnish

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.

  • Splash of olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 tablespoon ground chile
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ lb  bell or poblano peppers (or use some hotter peppers), diced
  • 1½ lb green tomatoes, diced
  • ¾ lb ripe tomatoes, diced
  • 3 cups cooked black beans
  • 1 tsp salt
  • Cilantro or parsley, chopped, for garnish

  1. Sauté the onions and garlic in a little olive oil until the onions are translucent.
  2. Add spices and peppers and cook for a few minutes over medium heat.
  3. Add green tomatoes and cook for another few minutes so they start to soften.
  4. Add the ripe tomatoes, black beans, and salt, and keep cooking until heated throughout.
  5. Serve over brown rice if desired, with a little parsley or cilantro for garnish.

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 oz sun-dried tomatoes
  • ½ pound paste tomatoes
  • 1 clove garlic, smashed
  • 2 teaspoons olive oil
  • ¼ teaspoon sea salt
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano
  • ½ teaspoon fresh rosemary
  • ¼ teaspoon anise seed
  • ¼ teaspoon freshly ground black pepper

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.

  • ½ tablespoon olive oil or coconut oil
  • 1 small red onion, diced
  • 2 medium sweet potatoes (about 1½ pounds), diced
  • Water or unsalted vegetable stock
  • 2 tablespoons Dandelion Ridge Farm Ginger Marmalade
  • 1 teaspoon Garam Masala
  • ½ teaspoon sea salt
  • Pinch ground black pepper
  • ½ cup toasted walnuts or pecans

  1. Heat olive oil in a medium skillet over medium heat. Sauté onion for about 5 minutes until it starts to soften.
  2. Add sweet potatoes to skillet. Sauté for about 25 minutes, stirring frequently and adding splashes of water as needed to keep sweet potatoes from sticking.
  3. Add Ginger Marmalade, Garam Masala, salt, and pepper, plus another splash of water. Stir to thoroughly incorporate.
  4. Continue to sauté for another 5 minutes or until sweet potatoes are done.  Mix in toasted nuts. Adjust flavors if needed.

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.
 
  • 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
 
  1. Heat olive oil in soup pot over medium heat. Sauté onion until translucent.
  2. Add corn and zucchini and sauté until cooked through.
  3. Blend vegetables with stock, coconut milk, epazote, and salt. Reserve some corn to put in soup after blending.
  4. Return blended soup plus reserved corn to soup pot and heat until warmed throughout.
 
Recipe by Abbie Rogers.
Copyright © 2020