Grow your own produce and use your harvest to create delicious meals with some of our favorite recipes.
Cassandra’s Melt in Your Mouth Gluten Free Pumpkin Cookies
Pumpkin Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 egg, room temperature
1 teaspoon vanilla extract
1 cup baked Pie Pumpkin puréed
2 cups gluten-free flour
Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
- Preheat oven to 350° F (177° C). Cover a large cookie sheet with parchment paper and set aside.
- In a large bowl, beat butter with a mixer for 1 minute. Add sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice and beat until well combined.
- Add one egg and the vanilla then beat well. Mix in pumpkin purée until it’s incorporated. Finally, add the flour and beat on medium speed until incorporated – the dough will be wet.
- Use a heaping tablespoon or medium-sized cookie scoop to drop the dough balls a few inches apart on the prepared cookie sheet. Bake for 10-12 minutes until the tops are set and no longer look wet. Allow to cool for a few minutes before removing to a wire rack to cool completely.
- Beat together the softened butter and cream cheese in a large bowl until smooth. Add the powdered sugar and vanilla and beat until smooth, about 2 minutes. Top the cooled cookies with the cream cheese frosting.
Cassandra’s Lavender Lemon Shortbread Gluten-Free Cookies
Lavender Cookies
3/4 cups granulated sugar
1 teaspoon dried Lavender buds
2 lemons, zested
1 cup unsalted butter, softened
2 1/4 cups Gluten Free Flour (King Arthur’s blend preferred)
1/4 teaspoon salt
Lemon Glaze
1 – 1 1/2 cups powdered sugar
2-3 tablespoons lemon juice
1/4 teaspoon dried Lavender buds
- Pour the sugar and dried lavender buds into a food processor and process for 10-15 seconds. Taste and adjust with more lavender if needed.
- Add in the lemon zest and process until the texture of lavender sugar resembles wet sand.
- Using a mixer, beat the room-temperature butter and lemon lavender sugar until well combined. This takes about 3-4 minutes on medium speed.
- Mix flour and salt into wet ingredients until just combined. Cover the dough and chill in the fridge for 30 minutes.
- While the cookies chill, preheat the oven to 350° F (177° C). Line two large baking sheets with parchment paper.
- Scoop about 1 Tablespoon of cookie dough onto the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies.
- Bake the cookies for 12-14 minutes, the bottom of the cookies will be very light golden brown. Remove from the oven and let sit for 3 minutes. Transfer to a cooling rack to cool to room temperature.
- Make the lemon glaze by mixing lemon juice with powdered sugar until well combined. Top each cookie with the lemon glaze and sprinkle with finely chopped dried lavender buds.
Sarah’s Creamy Corn Salsa
4 Ears of Corn
10 Roma Tomatoes
2 Jalapeno Peppers
1 medium Onion
1/2 cup Cilantro
3 Gloves of Garlic
2 Limes
1 tps of Salt
1 Cup of Sour Cream
Roast corn in the husks in the oven for 30 minutes. While the corn is cooking. Dice the Tomatoes, Jalapenos (remove seeds if desired), Onion, and Cilantro. Add those ingredients to a medium to large bowl. In another bowl add the sour cream, the zest and juice of the limes, grated garlic, and salt. When the corn has cooled, remove the husks, and cut the corn off the cob. Add the corn to the tomato mixture. Once the corn has been stirred in, pour the sour cream mixture into the tomato mixture. Serve with tortilla chips.
Kate’s Sun Tea
64 oz glass jar with lid
Empty loose-leaf tea bag
2 tea bags (Kate recommends Honey Lavender)
4 leaves Lemon Balm
4 leaves Spearmint
4 leaves Pineapple Sage
Fill the jar with Water. Put herbs in the tea bag and bruise slightly. Put the tea bags and herb bag into the jar and place it outside in the sun for 3-4 hours. Bring inside, refrigerate, sweeten if needed, and enjoy!
Van’s Rosemary Steak
Steak
Butter
A few sprigs of Rosemary
Salt & Pepper
Salt and pepper steak. Pan-sear steak to your desired level of doneness. When the steak is almost done cooking, add butter and rosemary to the pan. Spoon melted butter over the steak until it finishes cooking. Let steak rest for 5-7 minutes, serve with remaining rosemary butter and a sprig of fried Rosemary.
Cathy’s Egg Roll in a Bowl
1 lb. Ground Beef or Pork
1 tsp minced Garlic
2 cups shredded Cabbage (or coleslaw mix)
1/4 cup low-sodium soy sauce
1 tsp ground ginger
2 tsp sriracha
2 whole eggs
1 Tbsp sesame oil
2 Tbsp sliced Green Onions
Wonton strips (optional)
In a large skillet, brown the pork or beef until no longer pink. Add the garlic and saute for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger and saute until desired tenderness. Add a little water if needed to saute the cabbage down. Make a well in the center of the skillet and add the egg. Scramble until done over low heat, Stir in sriracha. Drizzle with sesame oil and sprinkle with green onion and wonton strips. Add additional soy sauce and sriracha if desired. May also serve over rice.
Linda’s Oven Candied Summer Tomatoes
2-2 1/2 lbs ripe medium-sized Tomatoes (do not use Roma or Plum)
1 cup Extra Virgin Olive Oil
Kosher Salt (or other large-grained)
Heat oven to 400°. Core and cut tomatoes in half (if large or very large, cut into 4-6 pieces). Coat with oil. Put oiled tomatoes on a baking sheet skin side down and sprinkle with salt. Bake 30 minutes at 400° – turn down oven to 350° and bake for another 30 minutes – turn down the oven to 300° and bake for another 30 minutes or until edges have darkened. Remove from oven and let sit for 20 minutes. Place in a shallow dish and pour oil over tomatoes and let sit at room temperature for 4-6 hours.
Serve at room temperature over pasta, on bread, or in a salad. Store leftover tomatoes in the fridge or freeze for up to 3 months.
Kate’s Blue Basil Tortellini Salad
1 package frozen cheese tortellini
1 deli rotisserie chicken
1 bag shredded parmesan
Olive oil
Pepper
A few stems of African Blue Basil
Cook tortellini per instructions on the bag. Chill for about 15 minutes. Add in shredded chicken and cheese. Toss in chopped basil and add pepper to taste. Coat with olive oil and toss again. Refrigerate overnight.
Erin’s Tomato Bruschetta
4-5 Roma tomatoes
2 chopped Garlic cloves
Olive Oil
A few stems of Dolce Fresca Basil
Salt & Pepper
Sliced & Toasted Baguette for serving
Chop tomatoes into 1/4-1/2″ cubes and add to bowl. Cook chopped garlic in a little olive oil until slightly browned to remove raw flavor. Add garlic, chopped basil, and a drizzle of oil to the bowl. Season with salt and pepper to taste. Serve with toasted baguette slices.