Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
We chose red cabbage for its color, but green cabbage, kale or collards would work as well. Likewise, the pearl onions have many possible substitutes—we just like the size and shape.
Not everybody knows this: Simon Athearn, our head farmer, is also a trained chef who has created more than one innovative new dish in the Morning Glory Farm kitchen and at home. Here’s his own veggie burger, packed… Read More
Warm or cold, this colorful dish is as good on its own as it is with fresh seafood, roasted chicken and grilled meats.
Another tasty recipe from our friends at Island Grown:
Macka B is a Jamaican recording artist who loves his vegetables as much as we love his rhymes about the cucumber’s many health and nutrition benefits. He even gives a rhyming recipe or two. This version is a… Read More