Braised Beef with Onion, Carrots, and Turnips // Uses Carrots, Garlic, Onions, Parsley, Turnips, (Carrots and
Carrot, Squash, and Rutabaga Soup // Uses Butternut Squash, Carrots, Onions, Parsley, Rutabaga // Vegetarian
Roasted Cauliflower Salad (Middle-Eastern Inspired) // Uses Cauliflower, Parsley, Ren Onion // Vegetarian // Note: If you don’t have pomegranate molasses, you can use lemon or lime juice plus a little honey instead.
Chicken, Winter Squash, Bacon, and Arugula Parmesan Gratin Casserole // Uses Arugula, Garlic, Leeks, Parsley, Potimarron or Other Winter Squash
Crispy Smashed Potatoes with Onions and Parsley // Uses Onions, Parsley, Potatoes // Vegetarian
Cucumber Tomatillo Gazpacho // Uses Cilantro, Cucumbers, Garlic, Onions, Parsley, Poblano Peppers, Tomatillos // Vegetarian
Easy Curried Red Potatoes // Uses Parsley, Red Potatoes, Scallions (called Spring Onions in recipe) // Vegetarian
Garlicky Roasted Potatoes with Wilted Greens and Bacon Gremolata // Uses Garlic, Mizuna, Parsley, Potatoes, Thyme
Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian
Ginger Glazed Carrots // Uses Carrots, Parsley // Vegetarian
Grilled Turnips with Garlic // Uses Garlic, Parsley, Turnips // Vegetarian
Pan Roasted Romanesco with Hazelnuts and Crispy Bits // Uses Garlic, Parsley Romanesco
Potimarron Farci – Uses Onions, Parsley, Potimarron Squash, Thyme // Vegetarian
Roasted Cauliflower with Tomatoes with Olives and Garlic Breadcrumbs // Uses Cauliflower, Cherry Tomatoes, Parsley // Vegetarian
Roasted Eggplant and Tomato Orzo Pasta // Uses Basil, Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian
Roasted Potato Salad with Kale // Uses Kale, Parsley, Potatoes, Yellow Onion
Recipe from Raleigh’s Hilltop Farm
2 lbs. unpeeled potatoes, cut into large chunks
2 tablespoons olive oil
Seasonings, as desired
3 stalks kale, stem removed and roughly chopped
3/4 cup mayonnaise
3/4 cup plain yogurt
1/2 teaspoon Dijon mustard
1 teaspoon dried parsley (can also sub fresh)
3 to 4 slices thick-cut bacon, cooked, drained and chopped
1/2 yellow onion, diced
1. Preheat oven 350 degrees. Toss potatoes with olive oil and 1-2 tablespoons seasoning of your choice (my mom uses a mix of season salt, garlic salt and pepper). Roast potatoes for 35 minutes in a preheated oven until edges begin to brown and potatoes are tender.
2. Add kale to pan, toss to coat with oil and seasonings, and roast 10 minutes longer. In a small bowl, combine mayo, yogurt, mustard and parsley. Add bacon and onion.
3. Allow potatoes and kale to cool slightly. Toss with dressing, stir to coat. Adjust seasonings as needed/desired.
Roasted Red Potatoes // Uses Parsley, Red Potatoes, Red Peppers, Scallions // Vegetarian
Sausage-Stuffed Zucchini Boats // Uses Garlic, Onions, Parsley, Tomatoes, Zucchini (can also use Summer Squash)
Summer Savory Sausage Rolls // Uses Chives, Garlic, Parsley, Shallots, Summer Savory or Thyme
Wine-Braised Eggplant and Tomato Pasta // Uses Cherry Tomatoes, Eggplant, Garlic, Parsley // Vegetarian
Middle Fork Farm 