Full Sun Farm carrots and beets
She is from the Dominican Republic. Serves up to 8 This dish is served chilled. 2 pounds carrots, peeled 3 green bell peppers, cut into one inch squares 3 yellow onions, cut into one inch wedges ¾ cup cider vinegar ¾ cup sugar 1 cup tomato puree 1 tsb. Mustard […]


Mama Dip’s Family Cookbook by Mildred Council. Mama Dip’s Kitchen in Chapel Hill, is an North Carolina institution and she is known for her straight up Southern style cooking using the best fresh ingredients. Serves 4 This one also uses a lot of vegetables in your box of at our […]


From Frank Stitt’s Southern Table. Serves 4 to 6 This is nice on roasted meat, like steaks and hamburgers. Flank steak is good. 1 medium red onion, thickly sliced 1 cup cubed watermelon(1/2 inch cubes) chilled 2 tbs olive oil 1 tbs champagne vinegar, (white will work) 1 tbs chopped […]


The Berghoff Family Cookbook – One cup The Berghoff opened in 1900 and continues to this day, serving a wide variety of wonderful food, with a big tip of the hat to German dishes. It was a mico-brewry before the term was invented, and still makes a fine beer. They […]

Carlyn Berghoff’s Lemon-Dijon Vinaigrette

Grilling from the Culinary Institute of America This easy and works well on salads especially if you’re adding grilled shrimp or a meaty fish. ½ cup vegetable oil ½ cup thinly sliced scallions or small or green onions Combine oil and scallions is a small pay and heat over medium […]

Scallion Oil

The Enchanted Broccoli Forest Cookbook There will be lots of onions coming in your box and this is a nice way to fix them. We had this the other night with green salads. Use a prepared pie crust, either regular or a nut crust. Part One… 3 tbs. butter 4 […]

Sour Cream and Onion Pie

hef Paul Bertolli – Oliveto restaurant in Oakland, California. A former Chez Panisse chef. This is great on peppery greens like arugula, with Parmesan and good, think home made, croutons. 1 medium shallot, finely chopped 2/1/2 tablespoons balsamic vinegar, as old as you can afford Kosher salt and freshly ground […]

Balsamic Vinaigrette

MOOSEWOOD COOKBOOK – 4 to 6 servings Takes about an hour to prepare 5 cups thinly sliced white or yellow onions 6 tablespoons butter 1 quart of vegetable, beef or chicken stock or water 1 tablespoon tamari 3 Tablespoons dry white wine ¼ teaspoon dry mustard dash of thyme few […]

Onion Soup

Rick and Deann Bayless Great on roasted pork and chicken and on sandwiches YIELD: 1 ½ cups 1 small red onion, sliced in 1/8 inch thick ¼ teaspoon black peppercorns ¼ teaspoon cumin seeds ½ teaspoon dired oregano 2 cloves garlic, peeled and halved ¼ teaspoon salt 1/3 cider vinegar […]

Escabeche De Cebolla – Pickled Red Onions

MRS. ROWE’S RESTAURANT – serves 4 to 6 2 large cucumbers, thinly sliced 1 onion, thinly sliced and separated into rings ½ cup apple cider vinegar 4 teaspoons sugar 2 teaspoons vegetable oil 1 teaspoon salt ½ teaspoon black pepper Combine onions and cucumbers in a large bowl. Combine the […]

Cucumber and Onion Salad

Here’s a farm favorite…it’s from Madison Brown’s Greens Cookbook. 4 Tbsp olive oil 1 large onion, diced 1/2 teaspoon red chili flakes Salt 2 cloves garlic, finely chopped 12 green olives, chopped into small pieces (optional) 2 Tablespoons parsley, chopped 2 Eggs 4 Tablespoons Parmesan, grated 3/4 cup tiny croutons […]

Spaghetti Tossed with Eggs, Smoked Cheese, and Fried Bread Crumbs

Serve these garnished with finely diced hard-cooked eggs, olive oil, and herbs, or as part of a plate containing other grilled vegetables, a garlic mayo or green sauce, olives, grilled bread, and fresh garden vegetables. 4 large or 8-12 small leeks 1/2 teaspoon salt 3 tablespoons olive oil Pepper A […]

Charcoal-Grilled Leeks