Salsa Verde

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8 ounces tomatillos, husked 

1/2 cup white onion, finely chopped 

2 to 3 cloves garlic, minced 

1 serrano or jalapeño pepper, minced 

4 tablespoons cilantro, chopped 

1/2 tablespoon cumin 

2 teaspoons salt 

1 tablespoon fresh oregano, chopped 

2 cups water 




  • In a medium sauce pan, add all of the above ingredients. Bring mixture to a boil over high heat. Reduce heat to low and continue cooking until soft about 15-18 minutes. Blend in a blender until smooth. Perfect for chicken! 


Tip: When blending hot ingredients in a blender make sure you don’t overfill the blender and that you start out on a slow speed.

Tomatillo and Avocado Salsa


8 ounces tomatillos, husked and rinsed (finely chopped) 

1/2 cup cilantro (finely chopped) 

1/2 cup red onion (finely chopped) 

1 small jalapeño pepper (finely chopped) 

1 large, ripe avocado, pitted, peeled, and diced into small pieces 

1 teaspoon salt 

1 teaspoon lime juice 




  • Mix all the above ingredients together. Serve with corn chips or use over chicken, beef or pork dishes.

Butternut Squash and Beef Chili

Tamara Stimpson

This is a colourful and tasty chili! Bonus: almost all the ingredients can be found at the farm store!



1 lb ground beef

1 cup chopped onions

1 cup chopped green bell pepper

3 cups chopped tomatoes

3 cups chopped, peeled & seeded butternut squash

3 cups water

2 tbsp tomato paste

1 1/2 tsp each of dried oregano, cumin, chili powder

1/2 tsp salt

1 - 16oz can of kidney beans, drained & rinsed

2 cloves garlic, minced

1/2 cup small, pitted olives

2 to 3 tsp minced, seeded jalapenos

6 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro


  • Combine the first 3 ingredients in a Dutch oven (beef, onions, and peppers). Cook over medium-high heat until browned.
  • Drain well, return to pot and stir in the next 10 ingredients (tomatoes - garlic) and bring to a boil. Reduce heat and simmer 20 minutes, or until squash is tender, stirring occasionally.
  • Stir in olives and jalapenos and cook for 5 minutes more.
  • Ladle into bowls and top with green onions and cilantro.

Cream of Radish Soup


4-6 cups black radishes, peeled & sliced

1 cup onion, chopped

2 tbsp. butter or margarine

3 tbsp. all-purpose flour

2 bsp. butter or margarine

3 cups lowfat milk, warm

2 tsp. salt

1/4 tsp. black pepper

1 tsp. ground nutmeg



  • In a skillet, saute onions and radishes in 2 tbsp. butter or margarine until both are limp.
  • Put vegetables in blender and process until smooth.
  • In a medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened.
  • Add vegetables, salt, pepper, and parsley. 


Tamara Stimpson

This traditional Hungarian meal is simple and delicious!



1 onion, coarsely chopped

4 cloves garlic, finely chopped

1 large 28oz can of diced tomatoes

2 - 3 banana peppers, thickly sliced

2 - 3 green or red bell peppers, thickly sliced

1 package of smoked sausages, sliced in 1/2" rounds

Vegetable or olive oil


  • Heat oil in a large skillet with a lid, over medium high heat.
  • Add onions and garlic and saute for a few minutes, or until fragrant.
  • Add all the peppers and saute, stirring often, for approximately 5 minutes. Add the can of tomatoes with all the juices. Stir in the sausages. Bring to a boil while stirring occasionally and then turn to medium low.
  • Cook, covered, for approximately 40 minutes, stirring occasionally to prevent sticking.
  • Serve alone or over boiled potatoes that have been coarsely mashed with a fork!

Parsnip and Ginger Soup

Tamara Stimpson

My children love this one!



2 tbsp EVOO (Extra Virgin Olive Oil)

1 onion, chopped

1 clove of garlic, peeled and chopped

1 carrot, peeled and chopped

1 lb parsnips, peeled and chopped

1 tbsp freshly grated ginger

4 1/2 cups of vegetable stock

2 tsp of creamy peanut butter

1 tbsp Tamari (or regular soy sauce)

salt & pepper


  • In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
  • Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
  • Add peanut butter and tamari to taste.
  • Puree with an immersion or standing blender.

Spiced Parsnip Soup


3 tbsp butter

1 onion, chopped

1 1/2lbs parsnips, peeled and diced

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp chili powder

5 cups vegetable stock

2/3 cup light cream

  • Melt the butter in a large Dutch oven over medium high heat. Add the chopped onion and parsnips and saute for approximately 3 minutes. 
  • Stir in the spices and cook for 1 minute more, or until fragrant.
  • Add the stock, and bring to a boil. Reduce the heat, cover and simmer for 45 minutes, or until the vegetables are tender.
  • Cool slightly and then puree in a blender or food processor until smooth.
  • Return to the pot and add the cream, heating gently. 
  • Put into bowls and garnish with fresh coriander...ENJOY!

Okra and Potatoes


Frying okra and potatoes together creates an awesome flavour combination!



1 lb young okra pods

2 large potatoes

1 onion

1/2 cup cornmeal

1 tbsp Salt.

2 pints ice water

Oil for frying

Salt and pepper for seasoning, to taste


  • Top and tail the Okra pods, (cut off the ends).
  • Cut the pods into approximately 1/4 inch rounds.
  • Peel and dice the potates into 1/2 inch pieces
  • Peel the onions and chop finely
  • Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.
  • Cover the pods with the iced water, making sure that all the slices are under water.
  • Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours.
  • Remove the bowl from the refrigerator and drain off the salt water.
  • Place the Okra in a bowl and add the potatoes and chopped onion
  • Season the cornmeal with the salt and pepper
  • Place the sliced Okra potato and onion mixture together with the seasoned cornmeal in a large plastic bag and shake until the vegetables are well coated with the cornmeal.
  • Heat some oil (1/2 inch deep) in a frying pan until it begins to shimmer. Place the vegetables in the pan and fry until the potatoes are done and the mixture has browned nicely.
  • Remove the Okra and potato mixture from the oil, using a slotted spoon and drain on paper towels.
  • Serve hot as a side dish

Curried Okra with Onions

A quick and easy side dish!


1 pound okra, washed, trimmed, cut into 1/2-inch thick slices

2 tablespoons vegetable oil

1 large onion, quartered and sliced

Dash cayenne pepper, or more to taste

1/4 teaspoon ground turmeric

1/4 teaspoon mild curry powder, or to taste

Salt and pepper, to taste


  • Heat the oil in a large heavy non-stick or well seasoned iron skillet; add okra and fry for 10 minutes, turning frequently to keep from sticking.
  • When the okra is lightly browned, add remaining ingredients. Continue cooking for an 3 minutes longer, or until onions are tender.

Chicken and Okra Gumbo



3 1/2 pounds frying chicken

1 onion, cut in chunks

Celery leaves

1 teaspoon salt

5 cups reserved broth

6 slices bacon, diced

1 pound smoked andouille or smoked sausage, sliced 1/4" thick

1 1/2 cups chopped onion

2 green bell peppers, chopped

2 celery ribs, chopped

3 cloves garlic, minced

3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes

1 can (approx. 15 ounces) tomato puree

1 package (10 ounces) frozen corn kernels, thawed

10 ounces sliced okra

1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme


  • Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
  • Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.
  • Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.
  • Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
  • ENJOY!

Kale Pesto

Tamara Stimpson

If you add this to 1 lb of cooked pasta, it will serve 6. It also will include 24% of the recommended daily intake of iron, 68% of vitamin A, 88% of vitamin C, 16% of calcium and 15% folate! Yummy AND great for you!


1 bunch (approx. 1 lb) of kale

1 large onion, coarsely chopped

6 cloves garlic

3/4 tsp salt

1/4 cup EVOO

1/4 tsp black pepper

1/3 cup grated Parmesan Reggiano cheese


  • Grasping the stem of the kale between your thumb and forefinger, strip the kale leaves off the stems. Place the kale, garlic, onion and 1/2 tsp salt in a large lidded saucepan, and fill with 3 cups water. Bring water to a boil; cover and cook over medium heat until the kale is tender (approx. 15 minutes).
  • Reserving the cooking water, place the vegetables and 3/4 cup of the cooking liquid in a food processor. Pulse until minced but not smooth.
  • Remove the pesto and mix with the EVOO, black pepper, remaining salt and Parmesan Reggiano cheese.
  • Stir in to your favourite cooked pasta and serve with some freshly ground cheese and pepper on top!

Carrot Dill Soup

Tamara Stimpson


2 lbs carrots, chopped

1 onion, chopped

2 stalks of celery, chopped

1/4 cup margarine or unsalted butter

8 cups of vegetable or chicken stock

1/4 cup fresh dill, chopped

1/4 tsp pepper & salt

1/4 tsp cayenne pepper

1/4 cup 18% cream (optional)


  • Sweat all the veggies (basically you are sauteeing the vegetables until they glisten like sweat!) in the margarine or butter in a large stock pot. Saute for 8 to 10 minutes.
  • Add the stock and dill. Bring to a boil and then reduce heat to a simmer for 35 to 40 mins.
  • Puree the soup using an immersion or standing blender. Reheat to serving temperature and add the cayenne, pepper and salt.
  • At this point if you are partial to creamed pureed soups, you can stir in the cream...however it is delicious we find without it!
  • ENJOY!


*I love to serve this with a nice herbed foccacia or olive bread (or crusty bread with olive tapenade!)

Cabbage Roll Casserole

Tamara Stimpson

This was given to me by a friend who brought it to a potluck. The whole family loved it so I demanded the recipe!


1 1/2lbs ground beef

2 medium-sized onions, finely chopped

1 clove garlic, minced

1 tsp. salt

1/4 tsp freshly ground black pepper

1 can of tomato sauce (14oz)

14 oz water

1/2 cup long grain rice, uncooked

4 cups of shredded cabbage


  • Heat oven to 350F
  • In a large skillet with a lid, brown beef. Then add onions, garlic, salt, pepper and tomato sauce. Bring to a boil and stir in rice and water.
  • Cover the skillet with a lid and simmer for 20 minutes.
  • Place 2 cups of cabbage in a greased 9" x 12" baking dish.
  • Cover with 1/2 of the beef & rice mixture.
  • Repeat the layers.
  • Cover with foil and bake for 1 hour
  • Serve with sour cream.