Stuffed Tomatoes
Equipment: Stainless steel bowl Spatula Heat proof baking paper (parchment paper) Cookie sheet Food Processor (for breadcrumbs & pesto) Large saucepan (for barley) Medium skillet Instructions: Preheat oven… Read More »
Garden-Style Lasagna
Garden-Style Lasagna From The Best Casserole Cookbook Ever By Beatrice Ojakangas Directions: 1. Preheat the oven to 375° F. Coat a 9-by-15 inch or 10-by-15 inch lasagna pan… Read More »
Dana’s Stuffed Zucchini
Thanks to Dana for always feeding so many hungry farmers! The amounts on these ingredients are all relative to how many stuffed zucchinis you are making. Adjust accordingly…. Read More »
Bethany Says: Onion
This veggie is one of mankind’s oldest foods. Dating back to prehistoric times, onions have been long consumed by Egypt, Greece and Rome. Some health benefits these pungent… Read More »
Pho Ga
This homemade soup is well worth the wait! 1. Place onions and ginger directly onto gas grate of stove or grill over medium heat for 15 minutes, turning… Read More »
Irish Steamed Cabbage with Scallions
Preheat grill to 400 degrees F In large, grill-safe baking dish combine cabbage, onion and seasonings Top with small pieces of butter Cover dish with aluminum foil and… Read More »
Cabbage Wraps
Preheat oven to 350 degrees F Place whole cabbages in a large pot of boiling water and cook until soft, 15-20 minutes Meanwhile, cook white rice according to… Read More »
Thyme Roasted Potatoes
Preheat oven to 425 F Place potatoes in a single layer on baking sheet Cover with onion slices, garlic cloves and sprigs of thyme Drizzle with vegetable oil… Read More »