Posts Currently viewing the category: "Recipes"

Stuffed Honeynut Squash

Recipe by Ashley Smith of Dynamic Duo Nutrition. This dish is a winter take on a stuffed pepper! Make sure to taste the sauce each time and adjust spices as needed. Don’t worry about making too much sauce because you can save it in the fridge and create another meal out of it! Ingredients…(Read More)

Winter Panzanella Salad

Recipe by Ashley Smith of Dynamic Duo Nutrition. This dish is a winter take on a local summer favorite – panzanella salad with roasted veggies, salty bacon and crunchy croutons! Salad Ingredients:Base the amounts of veggies on how much you want to eat, and whatever variety of winter veggies you have on hand.CarrotBrussels sproutsRutabagaTurnipDaikon…(Read More)

Root Veggie Chicken Pot Pie

Whether you are a novice chef or a seasoned pro – you can make a pot pie, and you should make this one. The seasonal veggies and savory chicken were all sourced from the Ithaca Farmers Market in the chilly month of November – you can eat local in the winter! The recipe may look…(Read More)

Ingredients: 1 delicata squash, olive oil, butter, salt, maple syrup Directions: Preheat oven to 350 degrees. Cut squash in half, length-wise. Use a spoon to scoop out seeds and guts. With the flat side of the squash on the cutting board, cut squash into 1/2-inch slices. Toss with 2 TBSP olive oil…(Read More)

Written by Matthew Glenn & Liz Martin of Muddy Fingers Farm Its fall in the Finger Lakes! Time for apples, winter squash, root veggies, hearty soups and…tropical tubers?? While turmeric really thrives in Hawaii, Southeast Asia and other warm locales, it is possible to grow this tropical treat here! Even in Ithaca, little tastes…(Read More)

California quiche bars

3 grated potatoes (may have to drain water from potatoes in a cheese cloth to dry them out a bit) 1 large grated carrot  1 egg  1/2 bunch of chopped sage 1. Mix all ingredients and form into shape you like. We made them into “bars.” 2. Brown in a frying pan…(Read More)

Peaches – they’re not just for pies! Grilled local peaches add a flavor burst to this dish, and it’s vegetarian! Marinade portobellos in Worcester sauce and garlic for 30 minutes, or use your favorite ground beef recipe to make patties. Remove from marinade and put halved and de-pitted peaches and mushrooms on grill…(Read More)

Crispy on the outside, soft in the middle! 2 cups of corn (use fresh corn and boil)1/4 cup all purpose flour (I used whole wheat flour)1/4 cup of cornmeal (or seasoned breadcrumbs)1 teaspoon of smoked paprika 1 egg (local is better!)1 chopped green onion1/2 cup grated Monterrey…(Read More)

This recipe comes from Ithaca Farmer’s Market fan Ashley Smith. She shops locally and documents her healthy creations on Instagram at @dynamic_duo_nutrition. Enjoy her pizza sauce recipe below! 1lb cherry tomatoes  4 cloves chopped garlic  1/4 chopped yellow onion  Season sauce with: garlic powder a SMALL pinch of cinnamon, Italian…(Read More)

Beet dressing recipe!

We love eating salads year-round, but it can get boring. Kick your next veggie dish up with this beet ginger salad dressing, made by vendor Ellen Brown. Ellen grows microgreens, sprouts and other veggies on her farm in Freeville. Her business Dancing Turtle offers fresh salads at market and her dressings are made of…(Read More)

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