Makes 2 cups Chimichurri is a great pantry staple to have in your repertoire! It has more oil than pesto and is spiced with lots of red pepper. This bright spring chimichurri sauce doubles as a marinade and an accompaniment for grilled beef, chicken, or veggies–I particularly like this sauce on top of roasted romanesco or cauliflower. Scallions are usually one of the first spring alliums (the onion family) to make an appearance at the farmer’s market. You can swap in spring onions or leeks if you want to mix it up. Growing tip: Arugula is a great first-time salad green to grow. Simply sow the tiny seeds on the soil surface and keep watered. Harvest your greens by cutting the greens at the base of the plant. If you have the space, sow 2 patches in your garden 2 weeks apart. This method of succession planting ensures you will have an ample supply of arugula greens! What you need: -1 bunch of scallions, chopped thinly (about 1 cup) – ¼ cup Aronia berry or …
I love topping salad with fritters. The sweetness of the corn pairs with the spicy arugula in a delicious way!
wanting to avoid gluten, but it’s also a great way to get your family to eat more veggies. Smother in some sauce and you can entice the pickiest of eaters!
This is a nostalgic dish from my childhood. My friend’s mom would make it when we visited their cabin in the fall, and I can still smell it cooking if I close my eyes. If you want a plant based recipe, swap in mushrooms for the bacon. It’s just as delicious!
This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. I like using arugula for the greens, since they are related to radishes, but any greens will do!
squash that when left to cure in the field can become a storage squash. That’s why you can eat the skin!
Gabriel loves slaw! I really like this light version that omits mayo. You can flavor it with any citrus, but I recommend using an orange based juice. I especially love a dash of walk on the beach from rijuice for this recipe.
This dish is usually a Thanksgiving staple here in Lancaster Co…but because I don’t think many people have local frozen sweet corn, I’m making it this week. This makes humble sweet corn a star!
We eat a lot of mushrooms in our house. Because of the mushrooms this recipe gives you meaty satisfaction, but is vegetarian! I like using a combo of mushrooms, but use what you have.