The Depot Farm

  (Corfu, New York)
Growing good food, Naturally!

Posts tagged [recipes]

Summer Salad

  This is a staple salad at my house in the heat of the summer. Mix together chopped zuchinni, sweet onions, carrots, celery, eggplant and cherry tomatoes in bowl with a little olive oil and season with fresh basil and oregano. Chill well and serve with ice tea and and thinly sliced french bread. Enjoy!

 
 

Grilled Lettuce

To break away from the normal salads made with raw lettuce, I broil or grill my romaine lettuce to add a different texture and flavor for variety. Using romaine hearts, I slice them in half lengthwise leaving to core to hold the leaves together. Baste the cut edges with a creamy salad dressing like Ranch or Caesar. Place on the grill cut edge down or in the broiler basted edge up. Broil for about 2 minutes, watching them carefully (they will burn quickly) until the edges are browned. Transfer onto plates and drizzle a little more salad dressing over them. Serve with toasted garlic bread.
 
 

Vegan Sweet Pea Soup

Hi All! This is an easy recipe for Vegan Pea Soup. It's great to make on a cold, snowy day when all you want to do is sit by the wood stove and stay warm.

Chop 1/2 onion and 1celery stalk; cook in a little vegetable stock for about 5 minutes or until tender. Open and drain 1 can sweet peas. Put 1 1/2 cups veggie stock in a blender; add peas, the cooked onion and celery pieces and blend until almost smooth (add more stock if too thick). Return to pot, season with pepper and heat on medium stove until warm. Serve with crackers and parsley garnish.

 
 

Banana Nut Wraps

Here's an easy breakfast sandwich to have at home or on the go!

  Thinly slice a banana and spread almond butter or your favorite nut spread on the slices; place in a double layer of romaine or iceberg lettuce and roll like a burrito. Make two or three of these wraps, add a drink and you have a healthy snack or breakfast to go! 

 
 

Chickpeas and Spinach Salad

Enjoy this salad alone or as a side dish!

  • 1/2 can cooked spinach
  • 1/2 can chickpeas
  • 1 teaspoon cumin
  • 2 cloves garlic
  • 1 slice onion cut into small pieces
  • 1/2 cup cooked whole grain pasta
   Combine all ingredients except pasta in a pan and heat on medium until warmed through. Add pasta and mix well. Serve warm.
 
 

Chickpea and Spinach Soup

  A easy, great tasting soup!

  • 1/2 can spinach
  • 1/2 can chickpeas
  • small carrot, onion and celery chopped fine
  • 1/2 can diced tomatoes
  • 1/4 teaspoon each basil, oregano, tyme, rosemary, garlic
  • 11/4 cup vegetable stock
  • 1 cup water
Combine ingredients and simmer for 1/2 hour or until veggies are tender. Serve with fresh salad and Italian bread!
 
 

Apple Ginger Snack

  Today's recipe is a spicy and naturally sweet pick-me-up for a healthy snack!  

  • 1 cored apple, sliced into 1/4" pieces (leave skin on)
  • 1 tablespoon fresh ground ginger root
  • 1 tablespoon ground cinnamon
  Mix ingredients together in a sauce pan; cook on medium heat until apples are soft. (Add enough water or apple juice to pan to keep from sticking and burning.) Transfer onto a plate and enjoy with raspberry or herbal tea!
 
 

Fruit Dressing

  After the long holidays of eating rich foods and deserts I don't normally indulge in;  I like to go back to eating healthy, natural foods. One of my favorites is a simple salad with fruit dressing. Mix lettuce with chopped veggies and add pineapple chunks, orange slices or any "soft" fruit. For the dressing, blend or puree 2 tablespoons of orange or cherry juice with 1 ripe banana till smooth. Pour over salad mix. This method works well with almost any fruit! Use blueberries or cranberries for a more tart dressing; raspberries or pear slices for sweeter version. With no added sugar or oil needed, this dressing light on fat and empty calories. A great little "pick me up" meal in winter!
 
 

Kale and Artichoke Salad

Here's a salad that tastes good cold or warm; or serve it as a side dish. Enjoy! 

  • 4 cups baby kale chopped
  • 1 cup cooked artichokes
  • Italian salad dressing
  • 3-4 leaves fresh basil chopped fine
  • 1/2 cup roasted red peppers cut into pieces

1) Steam kale until tender

2) Combine kale, artichokes and basil in a sauce pan: add enough Italian dressing to keep from sticking; and place over medium heat (about 5 min.) or until artichokes are warmed through. Stir occasionally.

3) Place onto serving dish and sprinkle with red peppers and serve.


 
 
RSS feed for The Depot Farm blog. Right-click, copy link and paste into your newsfeed reader

Search


Navigation


Topics


Feeds


BlogRoll