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Recipes

Warm Greens Salad
Stir-fry in large wok or skillet several bunches chopped mixed leafy greens (mustard, chard, beet greens, cabbage leaves, kale, escarole...) Add greens a little at a time, and when wilted down, add more. When greens are wilted and tender, stir in 2
Products (Kale, Leek, Chard)

Potato and Leek Gratin
You should not count calories when you make a potato gratin, but this version really is relatively low-calorie.  It contains only enough butter to grease the dish and considerably less cream than most. Nevertheless, it is remarkably creamy, the
Products (Garlic, Leek, Potato)

Leek or Onion Soup
Sauté 4 c. chopped leeks or onions in 2 tbs butter until soft. Add 2 quarts water or vegetable broth and simmer another 20 min. Add salt or soy sauce to taste. For a treat, ladle soup into bowls and top with grated parmesan cheese and place under
Products (Onion, Leek)

Mashed Potato and Kale Cakes
This recipe is based on the British food bubble and squeak, which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.

Mashed potatoes with Sauteed Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.
Products (Leek, Potato, Butter)

Greek-style pasta with Leeks
*adapted from Asparagus to Zucchini: A Guide to Farm-fresh Seasonal Produce 12 oz uncooked spinach pasta 3-6 cloves garlic, minced 2 large leeks, cleaned, trimmed & thinly sliced 2 tsp fennel seed or chopped fennel 1 tbsp. olive oil 1 qua

Leek Stock
From Fields of Greens Recipe book

COOKING TIPS FOR LEEKS
Tips from Asparagus to Zucchini Cookbook, p. 98.
Products (Leek)

Chickpea and Leek Soup
4-5 leeks 12 ounces / about two cups chickpeas, either soaked overnight and cooked until soft or canned a couple of cloves of garlic or garlic scapes 4-5 cups of vegetable or chicken broth 1/2 cup freshly grated Parmesan plus extra for garnish a coup

Chicken and Leeks Stir-Fry
1/4 cup chicken stock or broth1 tbsp fish sauce 1/2 tsp tapioca starch (cornstarch will work) 2 tbsp coconut oil1.5 lb chicken, cubed OR cut into 1/2 in strips 3-4 medium sized leeks, diced 1-2 jalapenos, diced 1 green pepper, sliced Minced fre

Salmon with Leeks
Very simple and delicious.
Products (Leek)

Potato-Leek Soup
From “The Healing Power of Whole Foods” p. 184 by Beth Loiselle
Products (Garlic, Leek, Carrot, Potato, Dill, Celery)

Creamed Leeks
8 large leeks, cleaned 1 cup of milk ¼ cup of butter, divided 2 tablespoons of all-purpose flour ½ teaspoon of salt ¼ teaspoon of pepper Cut the cleaned leeks into two-inch pieces, then place in a large skillet. Cover and cook i
Products (Leek)

Braised Leeks
A tasty side dish which highlights leeks. They are creamy and mild prepared this way.
Products (Garlic, Leek)

Oven-Roasted Vegetables
10 unpeeled whole tiny new potatoes, quartered  1 C peeled and trimmed baby carrots(5 oz.)  1 small onion, cut into wedges  1/4 C olive oil  3 T lemon juice  3 cloves garlic, minced  1 T snipped fresh rosemary or o

Lemony Eggplant Dip
2 large eggplants  1 T. olive oil  1 T. fresh lemon juice Salt and pepper to taste  1/2 nonfat plain yogurt  2 T. chopped fresh dill  1/2 t. lemon zest  1/4 seeded and diced plum tomatoes   Preheat the oven
Products (Tomato, Eggplant, Dill)

Grilled Eggplant & Tomato Stacks
Grilled Eggplant & Tomato Stacks From EatingWell:  July/August 2010 Makes 6 servings Total Time: 25 minutes Ingredient ñ 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided ñ 1 medium eggplant (3/4-1 pound), cu
Products (Tomato, Eggplant, Basil)

Baba Ghanoush
By Jolinda Hackett, About.com Guide
Products (Garlic, Eggplant, Parsley)

Eggplant Lasagna
Ingredients ñ 2 tablespoons salt, or as needed ñ 2 pounds eggplant, peeled and sliced into 1/2-inch rounds ñ 1 egg ñ 1/2 cup water ñ 1 cup matzo meal ñ 1 tablespoon olive oil ñ 1 large onion, ch

Classic Eggplant Parmesan
Ingredients 2 lbs (about 2 large) eggplants Kosher salt 1 28-oz can whole peeled tomatoes 1 clove garlic, peeled and minced Olive oil Freshly ground black pepper 1/2 cup all-purpose flour 1/2 cup fine dry breadcrumbs 4 large eggs, beaten
Products (Garlic, Tomato, Eggplant, Basil)

Baba ganouj
Makes 4 servingsThis popular Mediterranean dip is generally served with pita bread or crostini, but can also be a main course served with pasta.    2 small eggplant            
Products (Eggplant)

Chicken zucchini Main Dish
2 lbs. Zucchini, cut into 1/4" cubes 1/2 cup Onion, chopped 1 Medium Green Pepper, chopped 1 (10-3/4 oz.) can Cream of Chicken soup 1 (8oz.) carton Sour Cream 2 cups Chicken, cooked, diced 1/4 tsp. Pepper 3/4 cup butter or Margarine 1 (6 oz
Products (Zucchini)

Grilled Zucchini
2 – Small green or yellow zucchini, about 6 to 8 inches long Virgin olive oil Garlic powder Dried Italian Seasoning or dried Thyme Salt and pepper Remove the stem end of the zucchinis with a kitchen knife. Slice zucchinis long ways about &
Products (Zucchini)

Zucchini Spaghetti
Makes 2 servingsNoodles:1 zucchini, made into noodles with a spiral slicer (for spaghetti), a vegetable peeler (for fettuccine), or a mandolin (for lasagna).     Raw Marinara Sauce:1/2 cup sun-dried tomatoes, soaked for 20 m

“Thanksgiving Stuffed” Zucchini/Winter Squash
  ½ c chopped onion Salt and Pepper to taste  2 cloves garlic, chopped  1c crumbled bread  ¼ c chopped walnuts/pecans  6 zucchini or 1 large squash ¼ c apple juice or cider ½ c chopped appl

Whats in my CSA box? October 20th, 2017

Chard is the multicolored addition this week along with tatsoi, another fall green.  Chard is best cooked until the stems are tender for best flavor, while tatsoi, just cook until the color

New recipe: Tomato, Swiss Chard, and Ricotta CalzonesOctober 20th, 2017

Swiss chard is a good source of vitamin A and C and iron. For this calzone you can use either green chard or the slightly stronger flavored red. 2 T olive oil 2 C sliced red onions 2 large garlic

New recipe: Green SmoothiesOctober 20th, 2017

1/2 apple5 - 1" chunks frozen banana (always use and never more than 1 banana)1 fresh mango1/4 cup orange juice or 1/2 orange, squeezed1/4 cup water3 cups greens (spinach, kale, collards or chard)Blen

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