Zucchini Bread

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The sweet taste of zucchini bread makes it a classic for just about any time of day : toasted for breakfast with a bit of butter, as a mid-morning snack, or as a light dessert later on.

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Blueberry Currant Jam

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It’s berry season at the market! Preserve some of this summer goodness in the form of easy-to-make jams and jellies.

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Hard Cider Risotto with Kale, Apple, and Mushrooms

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Hard cider takes the place of white wine in this risotto dish.

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Classic French Omelet with Duck Eggs

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Curious about duck eggs? Because the yolk takes up a larger percentage of the whole egg, duck eggs are 30% higher in fat, have twice the cholesterol and 50% more vitamin A compared to chicken eggs. Bakers love them for their rich flavor and color. Give them a try in this classic omelet.

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Kale and Garlic Scape Frittata

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Seeking something easy and savory, that incorporates both healthy vegetables and some protein? Try this egg frittata, made with kale, fresh herbs, and garlic scapes, all now in season.

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Stir-Fried Snow Peas

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Sugar snap peas and snow peas can be eaten raw, or cooked lightly as in this recipe. Brilliant color and very flavorful!

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Fish Tacos with Mango and Avocado

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Lime, salsa, mango, avocado and locally grown greens complement the fresh fish in this easy summer dish.

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Cornell Chicken Barbecue Sauce

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Originally developed in 1949 to help boost sales of chicken (which was not as popular then as it is now), this sauce is a nice change from tomato-based BBQ sauce. Once you try it, it may become your favorite.

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Asian Greens with Brown Rice, Eggs, and Walnuts

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Asian Stir-Fry Greens from New Minglewood Farm can be cooked in a variety of ways, including steaming the greens and serving with eggs, meat, or tofu.

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Fresh Strawberry Tarts

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These fruit tarts are low in fat because they’re made with wonton wrappers instead of pastry shells.

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