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Quinoa and Pea Salad

This recipe comes to us from Prudy and Josh at Vineyard Nutrition. 1 cup quinoa, dry 2 cups shelled peas 1 cup diced mango 1 red bell pepper, diced 1 cucumber, diced 1 cup halved cherry tomatoes 1/4… Read More

Robert’s Seared Chicken with Rainbow Chard

Morning Glory Farm chef Robert Lionette says this recipe pairs perfectly with mashed potatoes of any variety. You may instead use your favorite rice or other grain, such as spelt or farro. Just be sure to leave enough… Read More

Spring Kale Salad with Mermaid Farm Feta

Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on the Vineyard. 1 bunch… Read More

Watch: Morning Glory Farmstand in New Cooking Video

We didn’t know quite what to expect when a video crew from the nonprofit OxfamAmerica asked to film at the farmstand Thanksgiving week. But we knew we wanted to help, and we were thrilled that the star of the… Read More

Bay Scallops and Braised Greens

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen, this dish marries two of the Vineyard’s freshest treasures: scallops from local waters and greens from the field. 1 Tbsp. extra virgin olive… Read More

Molasses Chicken, Apples and Leeks

This recipe calls for chicken on the bone — if you substitute boneless, skinless breasts, the chicken will be dry. Instead of split breasts or the less-bony Statler breasts, a quartered whole bird is also fine. The thigh… Read More

Roasted Tomato Vinaigrette

This flavorful dressing will keep in the refrigerator for up to three weeks. 5 Roma or plum tomatoes 1/2 tsp. sea salt 3 oz. raw, unfiltered apple cider vinegar 1/2 cup basil leaves, lightly packed 1 tsp. raw… Read More

Oven-Fried Delicata Squash Rings

Try these as a delicious and satisfying healthy alternative to breaded French-fried onion rings! 4 delicata squash (the long, green-striped yellow ones in the photo) 2 Tbsp. butter, melted 1 Tbsp. olive oil Salt and pepper to taste… Read More

Rainbow Chard, Bacon, and Brie Quiche

1 prepared pie crust (recipe here »») 8 oz. bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about 1/2 bunch) 5 oz. brie, cut into small chunks 8 eggs 1/2 cup… Read More

Warm Chickpea Salad with Roasted Eggplant

1/2 cup dried chickpeas, soaked overnight in 4 cups cold water; or one 15-oz. can, drained 2 medium-sized eggplant, diced into 1/2″ pieces 2 1/4 tsp. sea salt, divided 1/4 cup olive oil, divided 1 medium-sized onion, diced… Read More