Recipe: Heirloom Tomato and Cheese Pie
Tomato Cheese Pie From Norma Frye as created by Ruth Cousineau from Fine Cooking Issue 124 This to-die-for rustic tart…
Recipe: Tomato Basil Pasta
Tomato Basil Pasta From Stefanie Cloutier Ingredients: 2 lbs tomatoes, chopped 1 cup (or more) loosely packed basil leaves, chopped…
Recipe: Banana Zucchini Bread
Banana Zucchini Bread Ingredients: 1-1/2 cups shredded, unpeeled zucchini 2 medium ripe bananas, mashed (about 1 cup) 4 eggs 1-3/4…
Recipe: Zucchini Pancakes
Found in numerous locations on the internet; original source may be Better Homes and Gardens 7/1/2007 Zucchini Pancakes Ingredients: 4…
Recipe: Sautéed Fiddleheads
By Aiko Pinksoki Sautéed Fiddleheads Now is prime time for fiddleheads - baby Ostrich ferns. They can be purchased fresh…
Recipe: Arugula and Ricotta Pesto
Adapted from Cook's Illustrated Magazine, Christopher Kimball, January/February 2001 as included in the Just Food arugula tip sheet from Gaining…
Recipe: Split Pea Soup
Adapted from Taste of Home Split Pea Soup Ingredients: 6 cups vegetable broth 2 cups dried green split peas, rinsed…
Recipe: Potato Leek Soup
From Gaining Ground's adaptation from Foodbook for a Sustainable Harvest, by Elizabeth Henderson and David Stern Potato Leek Soup Ingredients:…
Recipe: Mulled Wine (or Cider) with Orange and Rosemary
Adapted from Edible Silicon Valley The first record of heated and spice wine dates from 2nd century Rome, and as…
Recipe: Sweet Potato and Apple Casserole
By Gaining Ground Our good friends at Gaining Ground provide tip sheets with fabulous recipes for each of the vegetables…
Recipe: Carrot & Rutabaga with Honey & Lemon
By Christine Evans When we bought our house (over twenty years ago) we suddenly became the hosts for Thanksgiving dinner.…
Recipe: Corn Chowder with Wild Rice
By Ellen Green Late summer in my family has meant corn chowder and BLTs for as long as I can…