Creamy Corn & Zucchini
2 T bottled Italian dressing 2 C fresh corn kernels, cooked 1 zucchini, chopped 1 C shredded Mexican blend cheese ½ C sour cream 3 slices bacon, precooked and crumbled 1 T basil, chopped   Heat dressing in a large skillet on mediu

Late Summer Salad
4 T olive oil  3 T fresh lemon juice (or lime) 2 T honey ½ t kosher salt ¼ t pepper ¼ t crushed red pepper (optional) 1 cucumber, peeled, seeded and chopped 2 C green beans, trimmed, blanched and cut into thirds 1 C

Potato Leek Soup
A Farabaugh Family Favorite!

Butternut Apple Crumble
The Flavors of Fall

Roasted Butternut Squash over Pasta
A Farabaugh Family Favorite!

Zucchini & Nutella Swirl Muffins
from A Spicy Perspective

Stuffed Green Pepper Soup
1 lb. ground meat 1 C onion, diced ½ t dried basil ½ t dried oregano 1 can (14.5 oz.) diced tomatoes 2 C green peppers, chopped 1 can (15 oz.) tomato sauce 3 C water 1 T beef bouillon 1 C cooked brown rice In a large soup pot,

Eggplant Mexicano
1/2 C canola oil 1 t garlic powder 1 t oregano 1 eggplant, peeled and sliced into 1/2-inch rounds 2/3 C salsa, warmed 1/2 C Monterey Jack cheese   In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. G

Zucchini Casserole
2 T olive oil 3 C diced zucchini 1 small onion, diced 4 carrots, sliced 1 box Stove Top Stuffing, reserve ½ C for topping 1 ½ C shredded cheddar cheese ½ C sour cream 1 can cream of celery soup 1 T butter, melted  

Fried Green Tomatoes with Buttermilk Dipping Sauce
Fried Green Tomatoes 4 green tomatoes, sliced ¼-inch thick salt & pepper ½ C flour 2 eggs ½ C milk (or buttermilk) ¾ C Italian bread crumbs 2 t cayenne (optional) Canola oil for frying   In one bowl, ble

Wild Rice Medley with Frizzled Leeks
3 T butter ¾ C onions, finely chopped 2 cloves garlic, minced 3 carrots, sliced or grated 1-2 kohlrabi, peeled and diced 2 C wild rice (not a quick/instant version) 2 C chicken broth + 1 – 1 ½ C water 2 T olive oil 3-4 C l

Farm Fresh Quiche
2 C chard, chopped 2 C zucchini, diced or grated ¼ C parsley, chopped 1-2 green onions 1-1/2 C Bisquick ½ t salt ¼ t pepper 2 C shredded cheese (choose cheddar, mozzarella, provolone or combo) 3 eggs ½ C canola oi

Kohlrabi Confetti Slaw
2 kohlrabi bulbs, peeled 1 green apple, peeled 4 radishes 1-2 green onions a hearty handful of parsley leaves, stemless juice of 2 limes Salt   Grate kohlrabi and apple. Slice radishes into matchsticks. Coarsely chop parsley. Toss everyt

Creamy Kale and Sausage Pasta with Sun Dried Tomatoes
1 box penne pasta 1 T olive oil 1 lb. sausage, casing removed and crumbled ½ C sun dried tomatoes in oil, drained and sliced 2 cloves garlic, minced ½ C chicken broth 1 bunch (4 C) kale, ribs removed, chopped Salt and pepper 2 T

Creamy Braised Turnips & Kohlrabi with Peas
1 T butter 2 green onions 1 clove garlic (or 1T scapes, minced) 2 C chicken broth 2 C turnips, quartered 2 kohlrabi, peeled and diced 1 C sugar peas, cut in half or thirds ¼ C Parmesan cheese   In a large saucepan, melt butt

Bok Choy Apple Slaw
1/3 C sour cream 1/3 C mayonnaise 2 T white wine vinegar 2 t sugar or honey 1/2 t celery salt 1/4 t salt 1 head bok choy, very thinly sliced 1 Granny Smith apple, julienned or shredded 1 carrot, julienned or shredded 1-2 green onions, sliver

Kale & Mozzarella Egg Bake
1 C kale, destemmed and chopped 2 t olive oil 1-1/2 C mozzarella cheese 2 green onions 8 eggs 1/2 t salt 1/4 t pepper Preheat oven to 375F. Grease a 13 x 9 casserole dish. Heat oil in skillet, add kale and cook until wilted, about 3 minutes. T

Spaghetti with Marinara, Arugula and Parmigiano Cheese
1 box spaghetti ¼ C olive oil 2 green onions 1 (24 oz.) jar marinara sauce (of choice) 2 C arugula, roughly chopped ½ C Parmigiano cheese Salt and pepper to taste   Bring a pot of water to boil. In a large skillet, saute on

Creamed Greens on Pasta
1 bunch swiss chard, thick stems removed and leaves julienned 1-2 handfuls of another green (kale, mizuna, arugula, or leafy lettuce) 3 green onions, ends trimmed and thinly sliced 1-2 T garlic, minced (garlic scapes may be used) 4 T butter 4 T

Honey Glazed Turnips
2 C (about 1 small bunch), diced or quartered 2 T butter 4 T honey 1 C water coarse salt and ground pepper 1 T lemon juice Using a skillet with a lid, combine turnips, butter, honey, and water. Season with salt and pepper to your liking. Bring

Braised Greens with Bacon and Cider
4 slices bacon 1 C green onions, chopped 1 bag (3-4 C) kale, chopped 3 C lettuce, chopped 1/3 C apple cider (or apple juice) 1 T apple cider vinegar 1-1/2 C diced green apple salt and pepper to taste   Heat lidded skillet over medium hea
Products (Lettuce, Kale)

Arugula Salad with Penne, Beans, & Sun Dried Tomatoes
3 C baby arugula 6 oz. penne pasta ¼ C sun dried tomatoes, chopped 2 T extra virgin olive oil 2 T balsamic vinegar salt and pepper to taste 1 C canned chick peas, rinsed & drained 4 T Parmesan Reggiano, freshly shaved   Boil p
Products (Greens: Arugula)

Salad Turnips Sauteed in Butter
1-2 bunches of turnips (and/or radishes) 1-2 scapes of garlic, minced 1-2 T olive oil or butter Salt & pepper to taste   Slice turnips and/or radishes into thin half-moons. Melt butter or oil in saucepan, add sliced vegetables
Products (Radish, Turnip)