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Low Sugar Strawberry Rhubarb Crisp
recipe from Allrecipes Ingredients 4 cups chopped fresh rhubarb 1 pint strawberries, hulled and sliced 1 tablespoon honey 1 cup rolled oats ½ cup packed brown sugar 1 teaspoon ground cinnamon ¼ cup butter, [...]
Farmers Market Overnight Breakfast Casserole
recipe by Shelley at Two Healthy Kitchens Ingredients 1 lb. bulk sausage 1 1/2 cups diced onion 8 ounces fresh [...]
Ramp Omelet
By David Tanis from New York Times Cooking 'Tis the season and one of the simplest ways to showcase ramps is [...]
Sautéed Ramps with Crispy Potatoes
recipe by Catherine Jessee for Food & Wine Based on an Appalachian ramp recipe, sautéed ramps are paired with golden, [...]
Spinach Two Ways
Spinach Salad with Warm Bacon Dressing recipe by Jenn Segal at Once Upon A Chef Ingredients: 8 slices bacon, cut into ½-inch pieces [...]
Beautiful “Beety” Pickled Eggs
recipe from Food Network Kitchen Ingredients: 2 1/4 cups distilled vinegar 1 pound jarred or canned pickled baby beets, drained, [...]
Blackberry Farm’s Carrot Soufflé
recipe by Sam Beall for Southern Living Ingredients: 2 lbs. carrots, peeled and cut into 1/4-inch-thick rounds 1 cup whole milk 1 cup saltine cracker crumbs [...]
Lamb Meatballs with Spiced Tomato Sauce
Recipe from Suzanne Goin, adapted by Sam Sifton in New York Times Cooking This recipe plays to children as well as sophisticated [...]
Braised Red Cabbage with Apples
By Martha Rose Shulman in New York Times Cooking This is an adaptation of a classic cabbage dish that is perfect [...]
Meat Pasties with Rutabaga
from BRFM Volunteer Jinny Bastianelli Pronounced pass-tees, the tasty little meat hand pies were brought to the Upper Peninsula (the [...]
Red Lentils with Sweet Potatoes and Spinach
Adapted from Lidey Heuck in New York Times Cooking In this vegetarian main inspired by Indian dal, lentils are cooked [...]
Kielbasa Skillet Supper
Kielbasa Skillet Supper Ingredients: 6 slices of bacon 4 potatoes, sliced 3 carrots, sliced ½ cup chopped red or yellow [...]
