410-603-3829

Swiss Chard Slaw with Creamy Avocado Dressing

Rainbow Chard

Ingredients: 1/4 cup very thinly sliced red onion (from about 1/4 medium onion) 1 tablespoon Mexican hot sauce, such as Tapatio or Cholula 1 medium bunch Swiss chard (about 8 ounces), preferably rainbow 1 large or 2 small carrots 1 … Continue reading

View Recipe

Easy Pickled Beets

Ingredients: 4 medium beets, roasted 1 cup cider vinegar 1 cup water 1/3 cup sugar 1 tsp salt 1/4 tsp dry mustard 5 whole black peppercorns Cooking Instructions: In a saucepan, bring vinegar, water, sugar, salt, and mustard to a … Continue reading

View Recipe

Roasted Sweet Peppers

Ozark Giant Peppers

We think that if you have the ability to roast your own sweet peppers, do it! The flavor is amazing and you can roast something right out of your garden (or our garden)! Ingredients sweet peppers olive oil Instructions Preheat … Continue reading

View Recipe

Braised Potatoes with Lemon and Chives

Red Potatoes

Ingredients: 1 1/2 lb small potatoes, halved 2 cups water 3 tbsp unsalted butter 3 garlic cloves, peeled 3 sprigs fresh thyme 3/4 tsp salt 1 tsp lemon juice 1/4 tsp pepper 2 tbsp minced fresh chives Cooking Instructions: Arrange … Continue reading

View Recipe

Roasted Cherry Tomatoes

Apricot Cherry Tomatoes

Ingredients 16 ounces cherry tomatoes, halve 2 tbsp olive oil 1 tsp minced garlic 1/2 tsp Italian seasoning salt and pepper to taste 2 tbsp fresh minced herbs (parsley, basil, or chives) cooking spray Cooking Instructions Preheat oven to 400 … Continue reading

View Recipe

Corn, Fingerling Potato, and Sausage Hash

Ingredients: 3 cups fingerling potatoes, steamed and sliced in half 3 tbsp olive oil 3/4 lb Chesapeake sausage, cut in 1/4″ slices 1 small yellow onion, diced 1 cup sweet peppers, diced 4 cups corn off the cob, between 4-6 … Continue reading

View Recipe

Braised Fennel

Ingredients: 2 large fennel bulbs, rinsed clean 4 tbsp butter 1 teaspoon salt 1 teaspoon sugar 2 tbsp ouzo, pastis, sambuca or other anise-flavored liqueur 1/2 cup vegetable or chicken stock 1/2 cup water 2 tbsp chopped fennel fronds Zest … Continue reading

View Recipe

Arugula Mint Pesto

Ingredients: 5 cups loosely packed arugula 1/2 cup fresh mint 1/2 cup toasted almonds 1/2 ounce grated Parmesan-Reggiano cheese (about 2 tbsp) 2 garlic cloves 1 tsp. lemon zest 2 tbsp fresh lemon juice 3/4 tsp salt 1/3 cup extra … Continue reading

View Recipe

Fresh Strawberry Pie

Ingredients: 1 sheet refrigerated pie crust 3/4 cup sugar 2 tbsp cornstarch 1 cup water 1 package (3 ounces) strawberry gelatin 4 cups sliced strawberries (2 quarts) whipped cream, optional Cooking Instructions: Unroll crust into 9-in. pie plate. Trim edge. … Continue reading

View Recipe

Grilled and Glazed Carrots

Ingredients: 1 lb carrots (if thick, slick down the middle lengthwise) 1 tbsp extra virgin olive oil Glaze: 2 tbsp butter 1/4 cup brown sugar 1/4 cup honey pinch of salt Cooking Instructions: Preheat grill for direct/indirect cooking. Toss carrots … Continue reading

View Recipe