Recipes — partner farms

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Roasted Koginut and Warren Pear Soup

Roasted Koginut and Warren Pear Soup

Makes 4-6 cups Ingredients: 1 Medium sized Koginut 2 Medium sized Warren pear, core removed, cut quarters ½ medium onion diced evenly 1 large carrot, skin remove and cut into rounds 2 stalks of ce...
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Bruschetta Two Ways

Bruschetta Two Ways

#1 Dry Farmed Tomato Bruschetta Ingredients ½ pound dry farmed early girl tomatoes (3-4) Kosher salt to taste Quality olive oil to taste 1 garlic clove 6 basil leaves Grilled or toasted crusty bre...
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Baked Brie Cheese with Blueberries and Honey

Baked Brie Cheese with Blueberries and Honey

Ingredients 1 brie round 2 ounces of blueberries 2 tablespoons of local honey Method Preheat the oven to 375 degreesUsing a chef’s knife slice off the top of the brie round. Cover top of brie r...
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MIxed Berries with Honey Yogurt Dressing

MIxed Berries with Honey Yogurt Dressing

Ingredients 1 pint of blueberries ½ pint of raspberries 1 pint of strawberries Honey to taste Meyer lemon zest and juice to taste 1 cup of Greek yogurt Method In a medium sized mixing bowl, add...
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Shashuka

Shashuka

Yield: serves 5 Ingredients 1 (12 oz.) jar of roasted red peppers 1 small yellow onion, chopped 4 cloves garlic, thinly sliced 1 tsp. ground cumin 1 tbsp. paprika 1 (16 oz.) jar of Dirty Girl Prod...
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Avocado Toast

Avocado Toast

Our Avocado Toast is a cult classic, and it was one of the most popular dishes at our old Ferry Building cafe. Ingredients 1 Acme Green Onion slab (Ciabatta works as well) 4 medium, ripe Organic A...
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