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Refrigerator Bread and Butter Pickles

Crown your favorite grilled burger with local cheese and a slice of local tomato, and some homemade bread and butter pickles. They are sweet, tangy and oh, so tasty!  

Makes 8 quart jars
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Refrigerator Kimchi

This dish, from Jan Kelly of Meritage Restaurant, is super simple, fantastically flavorful and gets better as it ages. But beware, the longer it sits, the stronger it gets.

Serves 4
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Roasted Beets with Pistachios & Orange

This earthy and bright side dish is a great alternative to a traditional salad. You can elevate it further by adding crumbled, or dollops of, chévre cheese before serving.  

Serves 6
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Roasted Curried Cauliflower & Chickpeas

The humble cauliflower undergoes a transformation when paired with curry and cumin. In this dish, from our Fall, 2013 issue of GRAZE, the dried berries add a great sweet-tart counterpart to the pungent, savory spices. 

Serves 4
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Roasted Root Vegetables

This classic side dish is rootin' tootin'. We love root vegetables and so should you. Why? Because they are delicious when roasted with a little olive oil. Baking in the oven in this manner helps to concentrate the natural sugars and bring...

Serves 6
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Roasted Sweet Potatoes & Greens in Honey Mustard Glaze

Who'da thought that you could mix greens and mustard with sweet potatoes? Well, whoever did is a genius! Forget the marshmallows and let the natural sweet potato sugars come bursting through. And don't let the amount of chard scare you. It...

Serves 6
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Root Vegetable and Pumpkin Casserole

Serves 4-6
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Rutabaga Root Vegetable Gratin

Rutabagas are the stars of this glorious root vegetable dish, mostly because we had so many in our CSA boxes that we had a few more to use up. But any combination of root veggies works wonderfully, just make sure you get everything sliced the same thickness...

Serves 8
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Sesame Kale Salad

This is an original recipe from Tracy, our Bay View Food Ambassador.  

Serves 4
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Simply Roasted Root Vegetables

  This savory dish couldn’t be much easier to prepare and it’s endlessly adaptable. Our version calls for roughly five pounds of assorted root vegetables. Use whatever you have and change it up to create your own version.

Serves 8-10
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