Category: Recipes

Basil

Basil

Angela Smith

Bolognaise Stuffed Eggplant (scroll down a little for recipe) // Uses Basil, Carrots, Cherry Tomatoes, Eggplant, Garlic, Onions, Tomatoes (substitute fresh for canned)

Classic Marinara Sauce // Uses Basil, Garlic, Paste Tomatoes (substitute fresh for canned and any paste for San Marzanos) // Vegetarian

Eggplant Parmesan // Uses Basil, Eggplant, Garlic, Yellow Onion // Vegetarian

Green Beans with Cherry Tomatoes // Uses Basil, Cherry Tomatoes, Green Beans // Vegetarian

Green Bean Salad with Corn, Basil, and Black Olives // Uses Basil, Green Beans // Vegetarian

Italian Frying Peppers – 3 Delicious Ways to Cook // Uses Basil, Garlic, Italian Frying Peppers // Vegetarian

Lamb Chops with Green Tomatoes // Uses Basil, Garlic, Green Tomatoes, Shallots

Radish Greens Pesto // Uses Basil, Garlic, Radish Greens // Vegetarian

Ratatouille // Uses Basil, Eggplant, Garlic, Orange and/or Red Peppers, Summer Squash, Tomatoes, Yellow Onion, Zucchini // Vegetarian

Roasted Carrot Soup with Tomatoes and Basil // Uses Basil, Carrots, Onions // Vegetarian

Roasted Eggplant and Tomato Orzo Pasta // Uses Basil, Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian

Roasted Eggplant and Tomatoes with Cheese // Uses Basil or Thyme, Eggplant, Tomatoes // Vegetarian

Roasted Green Beans with Parmesan and Basil // Uses Basil, Garlic, Green Beans, Red Onion, Red Pepper, // Vegetarian

Roasted Potimarron Thai Soup // Uses Basil or Thai Basil, Garlic, Potimarron, Onion // Vegan

San Marzano Tomato Sauce // Uses Basil, Garlic, Paste Tomatoes (substitute any paste tomatoes for San Marzano) // Vegetarian

Simple Peach, Basil, and Ricotta Flatbread // Uses Basil // Vegetarian

Spicy Pesto and Cheese Stuffed Zucchini Involtini // Uses Basil, Red Pepper, Summer Squash or Zucchini, Thyme

Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian

Watermelon Salad with Feta // Uses Basil or Mint, Cucumber, Garlic, Jalapeno Peppers, Red Onion, Watermelon // Vegetarian

Potimarron Squash

Potimarron Squash

Angela Smith

Carrot, Squash, and Rutabaga Soup // Substitute Potimarron Squash for Butternut Squash, Carrots, Onions, Parsley, Rutabagas, Winter Squash // Vegetarian

Chicken, Winter Squash, Bacon, and Arugula Parmesan Gratin Casserole // Uses Arugula, Garlic, Leeks, Parsley, Potimarron Squash

Potimarron Farci – Uses Onions, Parsley, Potimarron Squash, Thyme // Vegetarian

Roasted Potimarron Thai Soup // Uses Basil or Thai Basil, Garlic, Potimarron, Onion // Vegan

Roasted Winter Squash with Sage // Substitute Potimarron Squash for Butternut Squash, Uses Sage // Vegetarian

Winter Squash Frittata with Sage // Substitute Potimarron for Butternut Squash, Uses Sage, Yellow Onion // Vegetarian

Brussels

Brussels Sprouts

Angela Smith

Crisp Gnocchi with Brussels Sprouts and Brown Butter // Uses Brussels Sprouts //Vegetarian

Kung Pao Brussels Sprouts // Uses Brussels Sprouts, Cilantro, Scallions (called Green Onions in this recipe) // Vegetarian

Perfect Roasted Brussels Sprouts // Uses Brussels Sprouts // Vegetarian

Roasted Potatoes and Brussels Sprouts // Uses Brussels Sprouts, Red Potatoes, Rosemary // Vegetarian

Spicy Brussels Sprouts with Peanuts and Apples // Uses Brussels Sprouts // Vegetarian

Sweet Potato Brussels Sprouts Buddha Bowl // Uses Brussels Sprouts, Kale, Sweet Potatoes // Vegetarian

Onion and lettuce seedlings in a farm field.
Scallions

Scallions

Angela Smith

Broccoli and Soba Noodle Salad // Uses Broccoli, Green Beans, Mint, Red Onion, Scallions (called Spring Onions in this recipe), Thai Basil; Substitute Gai lan instead of Broccoli // Vegetarian

Cabbage and Snow Pea Rice Bowl with Warm Coconut Peanut Sauce // Uses Napa Cabbage, Radishes, Scallions
Adapted from Bon Appetit magazine by The Leek & The Carrot

Takes 1 hour
Serves 8 to 12 (even more if eaten as a side dish only)

4-1/2 cups water
2 cups brown rice
1 teaspoon Kosher salt
1 head Napa cabbage, cleaned and thinly sliced (Slice the white stem and green leafy portion together.)
1/2 pound snow peas, ends removed and sliced
1 bunch radish, greens removed, cut in half and thinly sliced
1 bunch scallions, sliced (Use all parts of the scallions.)

Warm Peanut Sauce:
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tablespoons brown sugar
2 tablespoon soy sauce or tamari
Juice from 1 lime (or 2 tablespoons lime juice)
1 tablespoon fish sauce
1/2 teaspoon red pepper flakes
Kosher salt

  1. Bring water to a boil in a large saucepan on the stove top over high heat. Once boiling, add rice and salt and reduce heat to low. Cover and cook for 50 minutes (or less, depending on your type of rice; read the package directions).
  2. While the rice cooks, prepare your veggies. In a (seriously really) large bowl, toss napa cabbage, snow peas, radishes, and scallions together.
  3. When the rice has about 10 minutes left to cook, begin the sauce. Combine peanut butter, coconut milk, brown sugar, soy sauce or tamari, lime juice, fish sauce and red pepper flakes in a large saucepan. Whisk together until smooth. Place on stove and turn heat to medium. Whisk until smooth and hot. If it seems too thick, add a bit of water and whisk it in. You will want the dressing to be warm to wilt the greens.
  4. Serve in a bowl with the ratio of about a 1/2 cup of rice to 2 cups of veggies. Pour about 1/4 cup of peanut sauce over the greens and toss gently to coat.

Chickpea Lettuce Wraps // Uses Cilantro, Lettuce (says Bibb, but you can use other types), Scallions (called Green Onions in recipe) // Vegetarian

Chickpea Salad with Carrots and Dill // Uses Carrots, Dill, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Dill Scallion Dip // Uses Dill, Garlic, Scallions // Vegetarian

Easy Curried Red Potatoes // Uses Parsley, Red Potatoes, Scallions (called Spring Onions in recipe) // Vegetarian

Eggplant Salad Toasts // Uses Eggplant, Garlic, Scallions // Vegetarian

Fresh Cabbage and Carrot Slaw // Uses Cabbage, Carrots, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Green Cabbage Cucumber Salad // Uses Cabbage, Cucumbers, Dill, Scallions (called Green Onions in this recipe) // Vegetarian

Grilled Napa Cabbage Wedges with Carrot-Ginger Dressing // Uses Carrots, Napa Cabbage, Scallions // Vegetarian

Herbed Summer Squash Pasta Bake // Uses Garlic, Parsley, Scallions, Summer Squash or substitute Zucchini, Throw in a Jalapeno for some spice and use Thyme or Mint if you have some // Vegetarian

Kale Salad with Roasted Jalapeno Dressing // Uses Jalapenos, Kale, Red Bell Pepper, Scallions // Vegetarians

Kung Pao Brussels Sprouts // Uses Brussels Sprouts, Cilantro, Scallions (called Green Onions in this recipe) // Vegetarian

Mapo Eggplant // Uses Asian Eggplant (can sub Italian), Garlic, Scallions

Mapo Tofu // Uses Garlic, Scallions. Add Steamed Gai-lan or Broccoli and White Rice, Throw Garlic Chives in here, too.

Midwest Bok Choy Ramen Salad // Uses Bok Choy, Radishes, Scallions // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Serves 2-4

1 head bok choy, sliced thinly (stems and greens)
1 bunch radishes, greens removed, cut into matchsticks
1 bunch scallions, thinly sliced
1/2 cup roasted and salted cashews, roughly chopped
1/4 cup white or black sesame seeds (or a mixture)
Noodles from 1 package of beef ramen

Dressing:
5 tablespoons vegetable oil
1 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons honey
Flavor packet from 1 package of beef ramen
Pinch Kosher salt

  1. In a large bowl, combine bok choy, radishes, scallions, cashews, sesame seeds and ramen noodles. Toss to combine.
  2. In a small bowl, whisk together all dressing ingredients until smooth and uniform. Pour over bok choy mixture and stir well to evenly coat. Let sit 15 minutes before eating.

Napa Cabbage Stir Fry with Salt and Pepper Tofu // Uses Cilantro, Napa Cabbage, Red Pepper, Scallions // Vegetarian

Sesame Cauliflower and Bell Peppers // Uses Green Peppers, Scallions (called Green Onions in recipe) // Vegetarian

Slow Cooker Beef and Bok Choy Fried Rice // Uses Bok Choy, Scallions

Stir-Fried Baby Turnips with Spring Onions, Green Garlic, and Tofu // Uses Green Garlic, Salad Turnips, Scallions // Vegetarian

Summer Squash Stir Fry with Sugar Snap Peas and Parmesan // Uses Scallions, Snap Peas, Summer Squash // Vegetarian

Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce // Uses Cilantro, Garlic, Green Cabbage, Red Peppers, Scallions (called Green Onions in this recipe) // Vegetarian