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Arugula Salad
Secretly Delicious Spinach Pie
Sauteed Mustard Greens with Maple and Mustard
Ground Nut Stew
Carrot Fennel Soup
Swiss Chard and Tahini Dip
RECIPE: Grand Green Bean Salad
Greek Style Roasted Red Pepper Pesto
Chocolate Beet Cupcakes with Superpink Frosting
Oven Roasted Parsnip Fries
Crispy Potato Skins
Potato and Turnip latkes
Honey-Glazed Carrots
Carrot Raisin Salad
Asian Carrot Slaw
Savory Sweet Potato Pie
Russian Vinaigrette Recipe with Beets and Sauerkraut
Curried Parsnip Soup
Sweet potato enchiladas
Enchilada Sauce
STRAWBERRY MUFFINS
CARROT SALAD WITH CUMIN
ROASTED FENNEL & ITALIAN SAUSAGE PIZZA
Squash Relish
Cantaloupe-Basil Salad
Squash Relish
Greek Potatoes
Locavores Bahn Mi Sandwiches
Carrot-Apple Muffins
Green Tomato Relish
Turnip Gratin
Carrot Muffins.
Plum-Crazy Carrots.
Roasted Sweet Potato Salad with Red Pepper Vinaigrette
Turnip Slaw
Grated Beet Salad
Wilted Spinach Salad with Bacon and Hard-boiled Eggs
Hakurei Rabe Pasta with Beans & Cheese (& optional pork sausage)
Turnip, Apple and Cheddar Salad
ORZO WITH WILTED SALAD GREENS
STRAWBERRY MUFFINS
Tuscan kale salad
Strawberry Mojitos
Fresh Strawberry Pie
Garlic Scape Pesto
BOK CHOY WITH GINGERY BUTTER
General ideas for cooking with greens
ZESTY COLESLAW
Chilled Kohlrabi
Garlicky Summer Squash
Zapple Bars
Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
ARNIES CUCUMBER SALAD
tomato and bread salad
Salade Nicoise
Ginger Scallion Pork Meatballs
Sweet and Sour Eggplant
Diannes Tumbleweed Tomato Soup
BLT Pasta
Tomato Crostini
Arugula Pesto.
Caramelized Onions
Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

STRAWBERRY MUFFINS

Farm Kid Jesse made some of these fabulous muffins today – they’re his favorite.

 

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup sugar
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 1 egg white
  • 2 eggs
  • 1 cup apple cider or apple juice
  • 1/2 cup vegetable oil
  • 2 cups sliced strawberries (reserve 24 slices)
     
 

 

1. Preheat oven to 400 oF.
2. In a large bowl, combine the flours, sugar, baking powder, cinnamon and salt
3. In a medium bowl, lightly beat the egg white and eggs.

4. Beat in the apple cider/juice and the oil. Add this to the flour mixture, stirring until just moist.

5. Gently stir in all but 24 slices of the strawberries.

6. Divide the batter among 24 greased muffin cups.

7. Top each muffin with a reserved strawberry slice.

8. Place the muffin tins in the hot oven, and bake the muffins for about 25 minutes.

Recipe From: Jane Brodys Good Food Gourmet (Bantam Books, 1990)

STRAWBERRY MUFFINS

2 cups all-purpose flour

1 cup whole-wheat flour

1 cup sugar

4 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon salt

1 egg white

2 eggs

1 cup apple cider or apple juice

1/2 cup vegetable oil

2 cups sliced strawberries (reserve 24 slices)

 

These muffins are Farm Kid Jesse's favorite.

1. Preheat oven to 400 F.

2. In a large bowl, combine the flours, sugar, baking powder, cinnamon and salt

3. In a medium bowl, lightly beat the egg white and eggs. Beat in the apple cider/juice and the oil. Add this to the flour mixture, stirring until just moist.

4. Gently stir in all but 24 slices of the strawberries. Divide the batter among 24 greased muffin cups. Top each muffin with a reserved strawberry slice. Place the muffin tins in the hot oven, and bake the muffins for about 25 minutes

Recipe From: Good Food Gourmet, by Jane Brody