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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!
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.

  • 1 tablespoon olive oil
  • 1 large or 2 small onions, sauté cut
  • 2½ pounds okra, stems removed and sliced into 1/2” pieces
  • 2 teaspoons turmeric
  • 1 tablespoon ancho powder
  • 1 teaspoon salt
  • 4 tomatoes, diced
  • 1 tablespoon amchoor powder (optional; available from Indian groceries)
  • 2 tablespoons Garam Masala
  • 2 pounds cubed roasted butternut squash

  1. Sauté onion in olive oil in a large saucepan over medium heat until it begins to caramelize. Stir in turmeric, ancho, and salt.
  2. Add okra and tomatoes and sauté for about 10 minutes more or until the okra begins to soften and tomatoes start to break down. Stir in amchoor powder and garam masala.
  3. Add butternut and stir just enough to incorporate but not so much that the butternut breaks down. Cook just until butternut is heated through, and serve over 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.
Pasta with Sun-Dried Tomato and Sunflower Cream

This creamy, comforting pasta dish comes together quickly and is surprisingly good for you! The cream sauce is also great over potatoes, dolloped into grits, or used to make kale chips! Serves 4 (approximately 3 cups of sauce).

For the sauce:
  • 1 oz sun-dried tomatoes
  • 1 cup raw sunflower seeds
  • ¼ teaspoon garlic powder
  • 2 cups hot water for soaking sun-dried tomatoes
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • ½ teaspoon plus a pinch of salt
For the pasta:
  • 16 oz penne, rotini, or pasta of choice
  • 1 bunch kale or other mild greens
  • 4 carrots
  • Minced fresh oregano, basil, or parsley for garnish (optional)

To make sauce:
  1. Soak sunflower seeds in enough hot water to generously cover for at least 30 minutes, then drain off soaking water. Soak sun-dried tomatoes in 2 cups hot water for at least 10 minutes, but do not drain.
  2. Place sunflower seeds, tomatoes and their soaking liquid, and all other sauce ingredients in a high speed blender and blend until smooth and creamy. You may need to add more water to facilitate blending or to reach your desired consistency.
To make pasta:
  1. Separate kale leaves from stems. Coarsely chop leaves. Chop stems into approximately ¼” pieces. Slice carrots.
  2. Cook pasta until al dente according to package directions, then drain.
  3. While pasta is cooking, sauté or steam carrots and kale stems until tender. Add kale leaves towards the end of cooking to wilt them.
  4. Combine pasta, vegetables, and sauce and mix well. Serve with fresh chopped herbs sprinkled over the top.

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.
Sherry-Shallot Vinaigrette with Fresh Herbs
 
Enjoy this taste of summer over a salad, grilled vegetables, or lightly sautéed zucchini or greens. Yields about 1 cup.
 
  • ¼ cup sherry vinegar or apple cider vinegar
  • ¼  shallot, finely minced
  • ¼ teaspoon sea salt
  • pinch of ground black pepper
  • ¾ cup olive oil
  • ¼ cup fresh tarragon, parsley, chives, basil, or mint, alone or in any combination, finely minced
 
  1. In a blender, combine the vinegar, shallot, sea salt, and black pepper.
  2. Turn the blender on low speed and slowly add the olive oil. Once it’s all in, run a minute or two at high speed to fully emulsify.
  3. Toss in the minced herbs and pulse the blender a time or two.

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
Lemon Mint Aioli
 
This bright, garlicky sauce really shines over asparagus, green beans, or broccoli.
Makes approximately ¾ cup, enough for about 8 servings of vegetables.
 
  • 6 sprigs fresh mint, stems removed
  • 1 clove garlic, smashed
  • 3 teaspoons lemon juice
  • 1 pinch sea salt
  • 1 pinch black pepper
  • ¾ cup olive oil

  1. Place all ingredients but olive oil in blender and blend until smooth, scraping down blender with spatula as needed.
  2. Pour olive oil slowly into running blender and blend until emulsified.
 
Recipe by Chef Kevin Archer.
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 4.

  • 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
  • 1 cup fresh shelled or frozen peas
  • 1 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
Spicy Sichuan Home Style Cabbage
(Featuring ¡Fiesta Flakes!)
 
This Chinese cabbage hits all the flavor notes: sweet, spicy, tart and even tingly! Makes 8 servings.
Note: You can find Sichuan peppercorns in many natural foods and international markets. If you need to leave them out, the recipe won’t be the same, but will still be delicious!
 
 Sweet and Sour Dressing:
  • 2 tablespoons tamari
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons dry sherry or rice vinegar
  • 1 teaspoon grated fresh ginger
 
Stir Fry:
  • 3 tablespoons light sesame oil
  • 1 ½ teaspoons Sichuan peppercorns
  • 6 cloves garlic, thinly sliced
  • 3 scallions, sliced
  • 2 jalapeños, sliced thinly in rings (optional)
  • 2 teaspoons Dandelion Ridge Farm ¡Fiesta Flakes! (or adjust based on heat preference)
  • 1 ½ pounds Famosa (savoy) or Napa cabbage, chopped
  • 1 carrot, shredded
  • a handful of fresh cilantro leaves for garnish
 
  1. Make the dressing by whisking together the tamari, sherry, brown sugar, and grated ginger in a small bowl. Set aside.
  2. Warm sesame oil in wok or skillet over medium high heat.
  3. Add peppercorns, garlic, scallions, jalapenos, and ¡Fiesta Flakes!. Stir fry for several seconds, then add cabbage and shredded carrots.
  4. Stir fry until cabbage becomes as tender as you like it.
  5. Pour  the Sweet and Sour Dressing over the cabbage. Toss vigorously for a minute or two, just long enough to distribute the dressing.
  6. Remove from heat and garnish with the fresh cilantro.

Recipe by Chef Kevin Archer
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
Rainbow Potato Salad
Don’t discard the colorful stems from your rainbow chard! Use them as confetti in this simple potato salad to add color, flavor, and crunch to your next picnic. Yields 6 servings.

  • 3 pounds Yukon Gold or red potatoes (or add in some blue potatoes for extra color!)
  • 1 red onion, diced
  • 1/3 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoon sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup olive oil
  • 1 ½ cup chopped rainbow chard stems (about 10-12 stems) or include a chopped stalk or two of celery in the 1½ cup total
  • ½ cup chopped lovage, parsley, and/or celery leaves

  1. Scrub and dice potatoes. Lightly oil and toss with diced red onion. Roast in 450° oven until done.
  2. Whisk together the lemon juice, mustard, sea salt, black pepper, and olive oil to make the dressing.
  3. Toss the potatoes with the dressing and allow to cool a bit. Add the chard stems, celery if using, and herbs. Mix well. Garnish with edible flowers if desired.

Recipe by Abbie Rogers
Summer’s End Chili

Celebrate the bittersweet end of tomato season with this chili made with black beans and green and red tomatoes. Excellent with roasted or grilled okra on the side as in this picture! 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
Thai Yellow Curry Paste

This flavor-packed paste freezes well, so we like to make a big batch and freeze it in individual 1 ½ tablespoon portions for many meals to come.   Use it to make a delicious Thai Vegetable Curry or this unique Tomatillo Yellow Curry, or experiment to find your favorite application! Makes 1 ½ cup—enough for multiple batches of curry.

  • 1 oz fresh turmeric, skinned if needed (not necessary with baby turmeric) and chopped
  • 1 onion, chopped
  • 1 ½ oz ginger, chopped
  • 1 oz coriander roots, chopped (optional)
  • 4 cloves garlic, chopped
  • ¾ oz lemongrass, chopped
  • ½ oz red chiles, chopped (adjust according to heat preference)
  • 3 tablespoons lime juice
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon black peppercorns
  • ½ teaspoon sea salt
  • 2 tablespoons peanut oil
 
  1. Place turmeric, onion, ginger, coriander roots, garlic, and lemongrass in blender. Also add chiles and lime juice.
  2. Blend to a puree.
  3. Add ground coriander, ground cumin, peppercorns, and sea salt. Blend again.
  4. Heat peanut oil in heavy-bottomed sauce pan. Add mixture from blender.
  5. Fry paste for 5 minutes or until fragrant.
  6. Cool and place in a well-sealed jar. Keep in the refrigerator or freezer until needed.
Recipe by Chef Kevin Archer.
Tomatillo Yellow Curry

Tomatillos are often pigeon-holed in Southwestern cuisine, but they are actually quite versatile! It turns out that the tartness and sweetness of the tomatillos play well with creamy coconut milk and Thai seasonings in this unique and beguilingly tasty dish. Makes 4 to 6 servings.

  • 1 tablespoon coconut oil
  • 2 onions, cut into crescent moons
  • 1 pound tomatillos, husk removed, rinsed, and diced (4 cups)
  • 3 pounds mixed vegetables (Summer squash, cabbage, green beans, carrots, cauliflower, peas, etc. You can also include some diced tempeh or pressed firm tofu if you’d like.), cut into bite-sized pieces
  • 1 tablespoon Thai Yellow Curry Paste
  • 2 tablespoons tamari
  • 1 can full-fat coconut milk
  • 1 ½ teaspoons salt
 
  1. Heat coconut oil in wok or heavy-bottomed soup pot over medium heat.
  2. Sauté onions until translucent. If using tofu or tempeh, add them now to let them brown a little.
  3. Add diced tomatillos and sauté until they begin to break down.
  4. Add prepared vegetables and tamari. Give any dense vegetables such as carrots or cauliflower a head start over faster-cooking vegetables like cabbage and peas. Sauté, stirring frequently, until vegetables are tender.
  5. Add coconut milk, yellow curry paste, and salt. Heat throughout and adjust seasonings to taste.
  6. Serve over basmati rice.

Recipe by Abbie Rogers
Turmeric Tahini Dressing

This canary yellow dressing is bright and creamy, perfect for salads, steamed veggies, grain bowls, and wraps.
Makes about 3 cups of dressing.
 
  • 1 cup olive oil
  • ½ cup lemon juice
  • ½ cup tahini
  • ¾ cup water
  • 1 tablespoon fresh turmeric, grated (about 1" of root)
  • 1 teaspoon sea salt
  • ½ cup fresh parsley, minced
 
  1. Place olive oil, lemon juice, tahini, water, turmeric and sea salt in a blender.
  2. Blend until smooth.
  3. Add finely chopped parsley and briefly blend, only enough to distribute the parsley.

Recipe by Chef Kevin Archer.
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.
All content including images copyright © Abbie Rogers 2021