Maple-Roasted Sweet Potatoes
Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.
Melt-In-Your-Mouth Eggnog Cookies
With their tender cake-like texture and generous coating of eggnog frosting they are likely to become a new favorite holiday cookie!
We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas.
Despite its English roots, this dish has become a cherished American favorite at Thanksgiving and Christmas dinners in New York and beyond. But why save it for special occasions? Creamed onions are so delicious that you'll want to eat them year-round.
Rosemary and garlic lamb rack with parsnip puree and plum and date chutney
Garlic-Roasted Chicken with Carrots and Parsnips Recipe
How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.
Grandma's Harvard Beets
Roasted Rutabaga with Brown Butter
Roasted Maple Walnut Carnival Squash
Winter squashes like carnival, acorn, and butternut are a delicious source of potassium, fiber, and vitamins A and C. They’re simple to cook, delicious, and good for you!
Sausage Apple Bake
SIMPLE ITALIAN SAUSAGE SAUCE OVER PLAIN PAPPARDELLE
Serving Size: 2-3
1/2 lb. Pappardelle’s Plain (No Egg) Pappardelle AVAILABLE AT THE FARM SHOP
1 tablespoon olive oil
1 The Farm’s onion, thinly sliced
4 cloves The Farm’s garlic, minced
1/2 lb. The Farm’s Italian sausage, skin removed and chopped into large pieces
2 tomatoes chopped or 1 can of Honestly Heirloom Marinara Sauce
Freshly grated Parmesan cheese or Arethusa Tapping Reeve
Sea salt and freshly ground black pepper
Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta cooking water.
Heat olive oil in a large skillet. Add onion and garlic and sauté until soft, about 3-5 minutes. Add sausage and cook over high heat until browned. Stir in tomatoes and simmer about 15-20 minutes. Season sauce with salt and pepper. Serve sauce over individual plates of pasta with fresh Parmesan as a garnish.
ROASTED GARLIC FETTUCCINE WITH ROASTED WINTER SQUASH AND TOASTED GOAT CHEESE
GARLIC-HERB & PARMESAN ROASTED RED POTATOES
These are the BEST roasted red potatoes! Full of flavor from the garlic and herbs, and the Parmesan cheese forms a crust on the potatoes… Delicious!
Beef Stew with Potatoes and Parsnips
Roasted Parsnips and Carrots
Kale Salad with Buttermilk Dressing and Pickled Onions
Soba Noodle Salad w/ Mizuna
Mizuna is a leafy green which I’ve read about before but never cooked with because I never saw it anywhere SO when I saw it at the Farmers Market last week I really wanted to give it a try. It was really great… very light and crisp, pretty mild with just a little bite to it.
Kale and Roasted Beet Salad with Maple Balsamic Dressing
Hanukkah is all about fried foods… latkes, sufganiyot, keftes, birmuelos. While frying is a symbolic way to celebrate the holiday, it’s also a surefire way to pack on the pounds (and, in my case, can lead to a major grease-induced tummy ache). To offset all of that fried, fatty holiday goodness, I created this festive kale salad for the holiday. Kale packs a major nutritional punch. I used to detest the stuff, but after I discovered the kale massage, it quickly became my favorite leafy green. Massaging removes the natural bitterness of the kale, making it a more neutral base for your favorite salad toppings. I’m now a big fan of kale, and it never tasted better than in this wintry root vegetable salad!