Makah Ozette Potatoes in Bacon Cream


2 pounds Makah Ozette or fingerling potatoes, halved if large

1 medium onion, diced

2 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

1  teaspoon salt, divided

1/2 teaspoon pepper, divided

1/4 cup heavy cream

1/4 cup chives, chopped

4 strips of bacon, cooked until crisp, then finely chopped


Preheat oven to 400°. Put potatoes in a pot of salted water. Bring to a boil, and simmer until just tender, but not done (about 10 to 15 minutes). Drain and put in a large bowl.

While potatoes are cooking sauté onions in butter & oil until translucent.  Take off head and stir in potatoes, salt, & pepper.  Transfer to baking dish and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.

Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and salt & pepper to taste. Top potatoes with bacon cream and gently stir to coat.


Simple Yummy Cauliflower & Cashew Sauce

This makes for a lovely dinner side dish or it can even be a main dish for lunch.


1 small or medium cauliflower head

1 cup raw cashews

1/2 tsp (or more) coriander powder

Salt to taste

Optional – add little curry powder and perhaps some sautéed garlic/shallots if you want a more robust flavor



Steam cauliflower over gently boiling water until it’s as tender as you like it.

While cauliflower cooks, get out your blender and blend the raw cashews until powdery.

When the cauliflower is done, set aside to cool.

Then add one cup of the water used for steaming the cauliflower to the blender and blend with cashews until it’s a sauce-like consistency – not too thick.  Add more water as needed.

Now add spices and salt and blend briefly, taste, and adjust seasonings as you wish.

Cut cauliflower in wedges & serve with the sauce poured over.

Recipe submitted by Marie, adapted from The Ayurvedic Cookbook, by Amadea Morningstar.



Lemon-Garlic Roasted Cauliflower with Fennel and Gremolata

Ingredients for the Gremolata:

1 clove Mama Bird garlice, minced

1 teaspoon grated lemon zest

2 tablespoons chopped flatleaf parsley


Ingredients for the Cauliflower:

1 lemon, peeled and sliced thinly (about 6 slices), seeds removed

1 medium head organic cauliflower, cut into medium florets

1 head Mama Bird garlic, cloves peeled and left whole

1 fennel bulb, cored and thinly sliced (2 cups sliced)

1/4 cup extra-virgin organic olive oil

1 1/4 teaspoon salt

freshly ground black pepper




Preheat oven to 400*. For the gremolata, mix together garlic, lemon zest, and parsley in a small bowl and set aside.

In a large bowl, place the lemon slices, cauliflower, garlic cloves, fennel, oil, salt, and a sprinkle of pepper, and toss together. Spread on parchment-covered baking pan and roast for 40 minutes, stirring every 10 minutes, until the garlic is tender. Transfer to a serving dish or to individual plates and sprinkle with the gremolata. Serve hot.

Recipe submitted by Mara, adapted from Organic Gardening, by Myra Kornfel

Roasted Carrots with Feta and Parsley

This simple side dish turns our bulk carrots into something special.  You’ll love the combination of sweet carrots, salty feta, zingy lemon, and fresh parsley. 



6 to 8 large Co-op carrots from Good Earth Centre (mix with parsnips for a variation)

2 tablespoons organic olive oil

Salt to taste.

Zest and juice of one lemon

2 oz. Landmark or  Mt Vikos feta cheese

¼ cup parsley chopped


Preheat oven to 475-degrees.

Scrub, peel, and slice carrots into large

Toss carrots with the olive oil, salt, and lemon zest until evenly coated

Dump carrots into shallow baking dish, lightly oiled

Roast carrots for 15-25 minutes.  Turn carrots over part-way through cooking.  You want the carrots caramelized and tender, but not mushy.

When done cooking, squeeze half the lemon over the carrots and transfer to a wide serving bowl.  Crumble feta over the carrots, top with parsley, and serve.

 Recipe submitted by Amy, via Peggy, adapted from



Pan Carrots, à la Française

1 lb carrots                  2 cloves garlic             3 Tb butter                  3 Tb chopped parsley
1 Tb maple syrup         ½ broth                        salt and pepper to taste


Slice carrots into rounds.  Slice garlic into slivers.   Put butter in a skillet and add carrots and onions. Fry carrots and onions on medium heat for approximately 5 minutes.  Stir in maple syrup* and salt & pepper. Add broth, cover, turn down the heat and simmer slowly until carrots are cooked. Remove the lid and stir in chopped parsley. Continue to cook as the broth evaporates, stir once or twice, and let the carrots begin to fry and caramelize in the butter. Dish them out when they look nice and shiny orange and brown.  Serve hot.


Original recipe


Curried Carrots

2 ½ lb carrots              6 Tb butter                  2 Tb curry powder                  ¼ cup lemon juice

2 Tb brown sugar        1 cup pecans                salt and pepper to taste



Set butter out so it is at room temperature.  Lightly toast pecans and chop.  Peel and chop carrots in 1-inch lengths. Place carrots in large saucepan and put just enough water in to cover carrots.  Cook on medium-high heat approximately 15 minutes until tender.  Drain and return to pan.


Combine the butter, curry, salt and pepper and add to carrots.  Heat over very low heat, tossing the carrots so they become coated in mixture.  Add the lemon juice and brown sugar.  Continue to stir occasionally over low heat until carrots are glazed.  Garnish with chopped pecans.  Serve hot.


Adapted from a recipe in The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins


Rosa’s Summer Squash Recipes

Feta Stuffed Summer Squash


8 zucchini/summer squash

2 Tb olive oil

4 oz feta cheese

1 Tb fresh mint

salt and pepper to taste


Cut a lengthwise slit along raw squash.  Brush with olive oil.  Slice feta in to strips.  Insert strips of feta in squash.  Drizzle with olive oil.  Sprinkle with mint, pepper, and salt.  You can then either wrap them individually in tinfoil and place in grill embers for approx 30 minutes, or put in a baking pan with a lid and bake for approx 30 minutes.  Serve hot.

Recipe adapted from 1000 Vegetarian Recipes From Around the World




Summer Squash and Thyme Fritters


12 oz of zucchini/summer squash

¾ cup self-rising flour

2 eggs

¼ cup milk

2 Tb fresh thyme

1 Tb oil

Salt and pepper to taste


Put flour in bowl and make a well in the middle.  Add eggs and slowly draw flour in to the middle until it is evenly mixed.  Slowly add milk and stir constantly until the batter is thick.  Grate raw squash.  Set on paper towel to absorb some of the liquid.  Add squash, thyme, salt, and pepper to batter and mix thoroughly.  Heat oil in large skillet.  Place one tablespoon of mixture in hot oil for each fritter.  Cook in batches for 3-4 minutes each side.  Serve hot.

 Recipe adapted from 1000 Vegetarian Recipes From Around the World




Raw Summer Squash Pasta with Pesto and Tomatoes


8 zucchini/summer squash

3 Tb olive oil

Salt and pepper to taste

2 oz fresh basil

1-2 lb tomatoes

1 Tb chopped garlic

2-3 Tb raw nuts/seeds (pine nuts, sunflower, or walnuts)


Peel long strips of raw squash with a peeler, until the squash is now a pile of long “noodles”.  Add a bit of salt and set aside.  Combine basil, garlic, olive oil, and nuts/seeds in food processor.  Toss with “noodles”.  Dice tomatoes, toss with salt, pepper, and olive oil, then set on top of pesto “noodles”.  Serve cool.

Original recipe submitted by Rosa


Black-eyed pea salad

I made it up so it’s totally flexible regarding amounts, ingredients, and presentation!

Two cups cooked black-eyed peas (cook in the usual way for dry beans)

Chopped seasonal vegetables according to availability (prob’ly not everything you can get your hands on!), e.g. cucumber, celery, colored pepper, carrot, radish, tomato, asparagus, avocado–even pantry items like olives or hot peppers if you like them!

3-4 tablespoons extra-virgin olive oil
2 tablespoons lemon or lime juice; or, if you prefer, balsamic vinegar (have you tried the sweet aged balsamic?)
1 tablespoon chopped fresh cilantro or parsley
1/2 cup crumbled feta or other cheese
1/4 cup slivered spring onion or chopped scallions; red onion in winter
Sea salt and black pepper, freshly ground
If you like spicy, a few pepper flakes or a dash of cayenne

Whisk oil and juice or vinegar in a salad bowl until combined. Stir in black-eyed peas, herbs, salt & pepper, chopped vegetables, feta, onion; toss to coat. Serve at room temperature or chilled; if you have an abundance of salad greens, make a bed of them on a platter and arrange the bean salad on top.

Original recipe submitted by Ms. Eleanor

Chickpeas with Spinach

2 cups cooked chickpeas, drained (soak overnight, simmer two hours, add a little salt)

1 onion or shallot, chopped

2 garlic cloves, chopped

2 teaspoons olive oil

1 teaspoons dry dill weed, or 2 tablespoons fresh dill weed, finely chopped

1/2 lb fresh spinach, cleaned and chopped A sprinkle of sea salt

2 tablespoons lemon juice




1. Sauté onion and garlic in oil for 2 minutes on medium 2. Add chickpeas and dill. Stir-cook for 5 minutes.

3. Add chopped fresh spinach, handful by handful.

4. Sprinkle with salt to taste and 2 T lemon juice, cover and cook 5 minutes.


Serve hot in wide bowls with crumbled feta or goat cheese scattered on top.


Submitted by Eleanor


Ful Medames

One pound dried fava beans (often they are sold without skins)
3 or 4 cloves garlic
1 teaspoon cumin
Salt to taste
1 tablespoon or more lemon juice
3 or 4 tablespoons good olive oil —
Soak the fava beans overnight. Drain.

If they are not pre-skinned, cover favas with fresh water, boil for ten minutes, cool in fresh water, and squeeze the beans out of their skins.

Put favas in a pot with water to cover by an inch, add the garlic and cumin, bring to a boil, reduce heat, cover and simmer an hour or more until soft.

Remove from heat and mash lightly with a potato masher or the back of a spoon (or not if you prefer). Stir in the lemon juice, olive oil, and salt to taste.

Place the fava beans in a serving bowl surrounded with sliced hard-boiled eggs and offer pita bread.

Recipe submitted and adapted by our very own Culinary Historian, Eleanor.