Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.
Fresh peas give this delectable spread the flavor of springtime. Depending on what’s fresh, you can substitute mature, peppery arugula leaves, nutty sunflower sprouts, beet greens, cilantro or any number of different crops. For the cheese, pecorino romano is most… Read More
This recipe comes to us from Prudy and Josh at Vineyard Nutrition.
Morning Glory Farm chef Robert Lionette says this recipe pairs perfectly with mashed potatoes of any variety.
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.
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
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
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
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
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