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Island Grown Recipe: Sweet Potato & Black Bean Salad



Island Grown Recipe: Cranberry Vinaigrette

This tangy-sweet dressing from Island Grown is perfect for autumn salads.

Island Grown Recipe: Tomato Panzanella Salad

This recipe from Island Grown is great for using up leftover bread.

Farm Recipe: Warm Eggplant and Tomato Salad

More than just a side salad, this dish can be served hot or cold. Try it as … a bruschetta topping; a layer in fish tacos — the meal that inspired this salad; a bed or sauce for… Read More

Our Favorite Tomato Recipes

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We’re celebrating tomato season with a bounty of recipes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Just click to get cooking!

Recipe: Warm Green Bean Salad with Feta, Olives, Almonds and Lemon-Oregano Vinaigrette

This recipe was created by Susie Middleton, cookbook author and West Tisbury farmer, who notes: “Cook green or yellow wax beans just until you can bite through them (don’t undercook or they’ll be rubbery); dress while warm for… Read More

Recipe: Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette | Photo by Alison Shaw

This flavorful dressing will keep in the refrigerator for up to three weeks.

Recipe: Farm Herb Vinaigrette

This simple dressing celebrates the herb garden. It keeps up to three weeks when sealed and stored under refrigeration. The recipe makes one pint.

Cabbage Recipes: Warm Caraflex Cabbage & Apples | Sweet & Sour Red Cabbage | Easy Roasted Caraflex Cabbage

Recipe: Cucumber Strawberry Salad

By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital