4-Naan Cheese Onions

Baguette con Crema di Cipolle in Agrodolce | Lara’s Cuisine

(Baguette with onions in sweet and sour sauce)

1 French Baguette
Goat Cheese

Cut baguette in half lengthwise, or slice in 1/4 inch pieces. Spread the cheese on it. Add Red Onion & Balsamic Vinegar Spread. Toast the halves (or pieces) of baguette in the oven. Enjoy warm.

Tips: This is a quick and super-easy appetizer that will nicely fit in every occasion, from a casual buffet, to an elegant and sophisticated dinner. Your guests will be delighted. Plus, you can get the best bread and freshest cheese at the market! You’ll only have to add some good company. Gluten free, but your guest are not? Try the Plymouth Gluten-Free Baked Goods breads, and nobody will be disappointed!

shy cheese

Cloumage, Swiss Chard and Hazelnut Sauce


1 tbsp unsalted butter
1 clove of garlic, crushed
1 cup of blanched, julienned Swiss chard (blanch salt water 2min then cold water rinse/drain)
2 tbsp light cream
1/2 cup chopped toasted Hazelnuts
1 tub of Cloumage® (11.7 oz)
8 oz dry pasta
Salt and pepper to taste

Begin cooking your pasta and then: sauté the garlic and the chard in butter, add the hazelnuts. Blend in the Cloumage® and cream and simmer gently until heated through.
Pour over dente pasta and toss Tuscan style. (reserve some hazelnuts for additional garnish/crunch.)

More recipes can be found at: http://shybrothersfarm.com/recipes/


Mexican Corn Salad | Jenny’s Bread

From Jenny of Jenny’s Bread…..


6-5 ears lightly steamed corn
1/2 sweet onion, chopped
1-2 minced jalapeños 
2-3 cloves minced garlic
Handful of chopped cilantro
1-2 chopped tomatoes
1/4 cup olive oil
2-3 tablespoons lime juice
Pinch if cumin
Pinch of chili powder
Sprinkle of chipotle powder
Kosher salt to taste


In the bottom of a large bowl, combine olive oil, lime juice, and spices. Blend well with whisk or fork. Add remaining ingredients and toss well. Taste and adjust seasoning. Allow to sit 30 minutes before eating to allow flavones to marry.
Make it a meal by adding a can of drained and rinsed black beans along with other vegetables and a cup of cubed cheddar cheese when served.

Serve with a loaf of peasant bread to sop up the juices.


Flat Bread Fold-Over | Jenny’s Bread

Like any other kind of cooking, good bread baking begins with the best flours (King Arthur and Four Star Farms) and local ingredients-Web of Life farm eggs, Hornstra milk, Cabot or Kate’s butter, Narragansett Creamery cheeses, Queen Bee honey, Kate’s buttermilk. All of my breads are made by hand (except the pizza doughs, made in a food processor) out of my home with lots of love and elbow grease. – Jenny of Jenny’s Bread

Serves 4 to 6


  • 1 Jenny’s Bread pizza dough (white or grilling)
  • butter or olive oil
  • toppings or fillings of your choice


Cut your pizza dough into 4 pieces of equal size. Heat a cast iron pan (8 to 12 inches) over medium low heat. While the pan is heating, gently press each piece of dough out into a circle on a smooth surface using the oil it came in and adding a touch more if you need it. If the dough resists allow it to rest a while (10 to 15 minutes is usually enough) before trying it again. Coat the bottom of the heated pan with a pat or butter or a swirl of olive oil. Place one bread in the pan. Cook 2 to 3 minutes (times will vary with different stoves) or until the bottom is a golden brown. Flip and cook until bottom is a golden brown. Remove from pan and enfold in a dish cloth while while you make the others stacking them as you go.

Cut pizza style and serve with hummus or your favorite dip. Fold it around fresh tomatoes, basil and mozzarella cheese. Brush with melted butter and sprinkle with cinnamon sugar. Wrap around your favorite Brown Boar or Dufort Farms sausage. Or just rip it apart and eat it while it’s hot!


Chive Pancakes | Paula Marcoux


For the sauce:
1 tablespoon light soy sauce
1 tablespoon dark soy sauce (or another of light soy sauce)
1 tablespoon rice vinegar
1 teaspoon sambal oelek or other Asian hot chile paste
1/4 cup chicken broth (or water, plus another dash or two of soy)

For the pancakes:
1 3/4 cups (8 ounces) all-purpose flour
1 3/4 cups (6 ounces) unbleached cake flour
1 teaspoon salt
2 tablespoons peanut, canola, or corn oil, plus more for frying pancakes
1 1/4 cups boiling water
Asian (toasted) sesame oil for brushing
1 1/2 cups chives or scallions, finely chopped


1. Make sauce first to let flavors marry. Mix all ingredients and let rest while you make the dough.

2. With a food processor or by hand, mix together flours and salt. Stir in 2 tablespoons oil, then, gradually, the boiling water. (You may need a few more drops water, but wait and see.) Once it comes together in a ball, knead by hand a few minutes, then let rest airtight for 30 minutes.

3. Roll the dough into a cylinder, and cut into 12 even-sized pieces. Roll each into a smooth ball. Cover with a moist towel or plastic wrap so they don’t dry out.

4. Roll one ball out thinly, brush with sesame oil, sprinkle liberally with chives, and roll up snugly in a cylinder. Coil the tube of filled dough in a spiral, keeping the seam to the inside. Press together a bit, and set aside, covered, while you fashion the rest.

5. Gently roll each pancake flat. They should be 4 or 5 inches in diameter and about 1/4-inch thick. (Light-handed rolling preserves all-important layering for the best texture.) Set up a couple large skillets or a griddle; heat 1/8 inch of oil over medium heat. (You can continue rolling as you fry.)

6. When the oil is hot, fry the pancakes (as many as you can at a time without crowding) until golden brown and crispy and cooked through — they should take about 3 minutes on the A side, and 2 minutes on the B side. Drain briefly on a rack or paper, cut in quarters, and serve hot with dipping sauce.


Turkey Giblet Gravy | Copicut Farms


2-3 cups water
1/4 cup local white wine,
1 carrot, in chunks
2 stalks celery, in chunks
1 large onion, in chunks
1 clove garlic, peeled and cut
2 tsp celery seeds
2 tsp rosemary
2 tsp paprika
2 tsp freshly ground pepper
Salt to taste
1/2 cup whole milk
1/2- 3/4 cup flour
Turkey neck, heart, liver, gizzard

In a thick bottomed sauce pan add water, wine, carrot, celery, onion, garlic, and all spices except salt. Bring to a gentle simmer, add the neck, heart, gizzard, and liver. Let simmer for 2-3 hours with cover off, stir occasionally. Just before serving, strain stock and return liquid to pan. Bring stock to a boil. In separate bowl, stir milk and 1/2 cup flour. When all the flour has dissolved, slowly add the milk mixture to the stock. Stir constantly until mixture thickens. For desired thickness repeat milk/flour procedure and add to stock. Add salt to taste.


Roasted Winter Root Vegetables

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

2 1/2 lb mixed root vegetables — potatoes, carrots, turnips, parsnips, beets, sweet potatoes, small onions, or whole shallots (or celeriac, sunchokes, delicata squash, leeks, radish)
1 head garlic separated into cloves but unpeeled
Several short rosemary sprigs or sage leaves
3 bay leaves
Olive oil
Salt and freshly milled pepper
Preheat the oven to 450F. Peel the vegetables, onions, and shallots. Cut everything into pieces roughly the same size except for the parsnips, sweet potatoes, and turnips, which cook faster and can be slightly larger than the rest. Toss the vegetables, garlic, and herbs with oil to coat lightly, then season with salt and pepper.
Put everything in a roomy pan. Bake, uncovered, in the top 1/3 of the oven for 20 minutes, shaking the pan once or twice. Reduce the heat to 375F and continue baking until the vegetables are tender when pierced with a knife, twenty to thirty minutes, depending on how large they are. Remove the bay leaves.

Fresh Meadows Farm

Cranberry Sauce | Fresh Meadows Farm

2 cups fresh cranberries
1/2 cup sugar or 1/3 cup honey (more or less to taste)
2/3 cup water
Squeeze of fresh lemon
Pinch of cinnamon to taste

Add all ingredients in a saucepan and boil for 3 to 4 minutes until cranberries pop. Serve as whole berry sauce, mash with potato masher or strain thru a sieve.

chiffonade basil

Tomato, Basil and Leek Soup | Students of the Rising Tide Charter School


4 cups fresh local tomatoes, peeled, seeded, and small dice
2 leeks, white part only (save the greens for stock), split the leeks lengthwise, slice in half moons and place in a container of cold water to clean.
1 cup fresh basil, loosely packed
2 cups water or broth (vegetable, chicken or corn)
4 tablespoons unsalted butter or your favorite cooking oil
2 cups organic heavy cream
1 teaspoon salt


Saute leeks in butter or oil over low heat until translucent in a dutch oven or sauce pan. Add tomatoes and salt, bring to a simmer and then add broth or water. Bring back to simmer for about ten minutes. While the base of the soup cooks, chiffonade the basil by stacking the leaves and then rolling them lengthwise. With a sharp knife, slice the basil roll perpendicularly, creating fine thin strips. (The tighter the roll, the easier it is to make your slices thin.) Stir heavy cream into the soup. Add chiffonade basil and bring to a final simmer. Season with salt and fresh ground black pepper to taste.