Sides
Sautéed Swiss Chard
with Parmesan
Active Time: 10
Inactive Time: 25
Yields: 4-6 servings, about 2 cups
Submitted by Kay Martin-Pence
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
½ small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
1 pinch salt to taste
Directions:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
About the Recipe:
Super easy to make and can easily be scaled up for more people, we double or triple the recipe usually.
Creamy Carrot Soup
Active Time: 10
Inactive Time: 35
Yields: 6 servings, about 3 cups
Submitted by Kay Martin-Pence
Ingredients:
1 tablespoon butter
2 cup diced carrots
1/2 cup chopped onion
1 teaspoon grated fresh ginger root
1/2 cup cubed potatoes
4 cups vegetable broth
2 ½-3 tablespoons chopped fresh dill
1 cup coconut milk (or heavy cream)
salt and pepper to taste
Directions:
Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender.
Remove from heat. Add dill and use an immersion blender to puree until blended. Add coconut milk (cream) and blend for a short time until the coconut milk (or cream) is fully blended in.
Move back to heat and season with salt and pepper. Heat, but do not boil and serve immediately
Notes:
Alternate method for step 2 and 3 if you do not have an immersion blender:
Alternate step 2: Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
Alternate step 3: Stir coconut milk (cream) into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.
Super easy to make and great for when you have an abundance of carrots. Can easily be doubled or tripled. Can be frozen for future meals.
Oma's Potato Salad
Submitted by Lauren Rudzinski
Ingredients:
5 lb. yellow potatoes
1/2 white onion, small diced
1 cup warmed chicken (or veggie) broth
1/2 cup white vinegar (or Salata)
1/4 cup neutral oil (veggie or canola)
Chives or Parsley
Directions:
Cook Potatoes until a knife easily goes in. Let cool then peel. Slice potatoes into 1/4 in. thick circles and put in a large bowl. Add warmed broth slowly until potatoes have soaked soaked most of it up. Add vinegar (or Salata, or a mix). Add oil until potatoes are shiny. Add onions & enough chives to add green.
About the recipe:
Growing up in the German Community, there was some grandma's potato salad at every gathering. Everyone was slightly was slightly different, but each one tasted just like the small Bavarian villages where they had learned to make it from their Omas. Now, I'm a potato salad Snob (ew, warm? bacon? mayo?!) & I'm working on perfecting my own recipe to make my Oma proud.
Christmas Eve Bobalki
Submitted by Danny Rudzinski
Ingredients:
For the bread balls:
1 package dry yeast
2 1/2 C warm water
1/8 tsp. salt.
4 TBSP Sugar
6 C flour
1 tsp salt
4 TBSP Oil
For the dish:
1 onion, diced
Oil/butter
1 bag sauerkraut, rinsed
Sugar to taste
Directions:
For the bread balls: Dissolve yeast in water w/ 1/8 tsp Salt & 4 TBSP Sugar. Set in a Warm place until foamy on top. Place flour in a large bowl. In the yeast mixture and stir vigorously.. Add 3 TBSP Sugar, 1 tsp salt, and oil. Stir vigorously. Let rise until Doubled. Punch down and let double again. Divide dough in half (the other dough can be used for a loaf). Roll dough into a rope & cut 1 in. sections to roll into gum-ball sized balls. Place balled onto a floured pan. Let rise for 15 minutes. Bake @ 350 for 10 minutes, or slightly browned.
For the dish: Sauté onion in oil or butter in a large pan. Add sauerkraut. Add sugar to taste. Mix in bread balls and serve.
About the recipe:
My grandma was a Slovak, married to a Polish man, and a devout Byzantine Rite Catholic. Christmas always meant family gathering together to celebrate these cultures. And no meat, to keep with Byzantine traditions. Some folks make their Bobalki sweet, but we usually made them mostly savory. Like big homestyle noodles. And everyone in the house would be involved in making them. My grandma would make a couple, so we had some examples, then throw us some dough to roll and practice our own Bobalki technique. It helped us all stay connected to her and our history.
Ethiopian Collards (Gomen)
Submitted by Arnold Farms
Ingredients:
1 lb. (approx.) collards
1/2 cup minced onions
1 TBSP Oil
1 TBSP minced garlic
1 small tomato, finely chopped with juice
1 small jalapeño pepper, sliced (optional)
1/2 tsp ground cumin
1/2 tsp ground cardamon
1/4 tsp salt (or to taste)
Directions:
Remove stems and shred the collards. Cook collards in a large pot of boiling water for about 15 minutes. Well drain the collards (save the liquid for future soups). Once collards are removed, add a little water (a TBSP or so) and the onion to the pot. Cook over medium heat for 4-5 minutes, stirring as needed. Onion should be translucent. Add garlic and oil. Cook for 1 minute more. Add tomato and jalapeño (if using) and cook for 5 more minutes, stirring to avoid sticking. Add collards, cover & cook for 10 minutes, stirring occasionally. Reduce heat to low. Stir in spices and cook for 3 minutes. Add Salt.
Notes:
1 1/2 tsp of tikur azmund (black cumin seeds) may be substituted for the cardamon & cumin
Twice-Baked Sweet Potato & Goat Cheese Whip
Submitted by Rene Walczak of BooYAH! Shrubs
Ingredients:
3-4 large sweet potatoes
1 stick butter
2 - 5oz tubs of RISIN' CREEK CREAMERY Herb de Provence Chevre (summer months available on Marketwagon.com (Indy Thursday delivery) or the the Bloomington Farmers Market on Saturdays) or 4oz goat cheese crumbles
HickoryWorks Shag Bark Hickory Syrup (summer months available on Marketwagon.com (Indy Thursday delivery) or the the Garfield Park Farmers Market on Saturdays)
Salt and Pepper
Directions:
Begin preparation about 4-5 hours before serving.
Rest 3-4 large sweet potatoes on a foil-lined baking sheet and bake on 350 degrees for 3-4 hours. Good to go when they're fairly soft to the touch.
In the meantime, place your goat cheese and butter stick in a large mixing bowl to soften. When the sweet potatoes are fully baked, remove from oven and set aside to cool until your able to touch.
When cooled, slit the potatoes lengthwise and scoop the contents into the mixing bowl. Whip vigorously until smooth. Add salt and pepper to taste. Add 1/3 cup of Shag Bark Hickory Syrup and whip until blended.
Spoon mixture into a non-stick baking dish. LOVE the HOLE POTTERY options! Beautiful AND functional allowing for even cooking and with absolutely no sticking or crusty burn.
Black Eyed Pea, Pineapple and Red Pepper Salad
Submitted by Cathy Morris
Ingredients:
4 15 oz cans of black eyed peas-rinsed and well drained
4 cups peeled cored and diced pineapple
1 1/2 cup celery
1 small red onion, minced
2/3 cup fresh cilantro
4 jalapeno chilies, seeded, chopped
1/4 cup Dijon (country style) mustard
2 tbs cider vinegar
Directions:
Combine first 7 ingredients in a large bowl
Whisk together Dijon mustard and vinegar in a small bowl
Gradually whisk in olive oil
Add to salad and toss to coat
Season to taste with salt and pepper
Can be prepared one day ahead
Serve in a bowl lined with Kale
Irish Brown Bread
Submitted by Beth Brandon
Active time: 15 minutes
Inactive time: 30 minutes
Servings: 12ish
Ingredients:
2 cups whole wheat flour
2 cups white flour
1 ½ tsp salt
½ cup of rolled oats
1 tsp baking soda
1 ¾ cups buttermilk
2 Tbsp molasses
Directions:
Preheat oven to 450°F.
In a large bowl combine the dry ingredients: both flours, oats, salt and baking soda. Mix thoroughly all the dry ingredients. Whisk buttermilk and molasses. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture. Using a fork or spatula, stir gradually until combined. With floured hands, knead into a ball.
Shape the dough into a circle and place on a lined baking sheet. Press flat to about 2 inches thick. It will form a round loaf about 8 inches in diameter. With a sharp knife cut a deep cross on top of the ball.
Bake in the preheated oven for 15 minutes at 450°F. Reduce the heat to 400°F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped.
About this recipe:
While visiting family in Ireland there was always tea ready, brown bread on the table, and fresh butter sitting out. No matter who's house you went to, it was there, it was comforting, you always felt at home. When we were unable to see family and travel to Ireland for our wedding in 2020 we made brown bread to feel connected and at home with our family so far away. It's best served warm with Kerry Gold Butter. Our family is from (and many still live in) Co. Kerry (Sneem to be exact). I'm looking forward to teaching Saoirse how to make it!
Gram's 1-2-3-4 Biscuits
Submitted by Dee Alderman
Active time: less than 10 minutes
Inactive time: 12-14 minutes
Servings: 6-8 biscuits
Ingredients:
1 teaspoon salt
2 cups flour
3 teaspoons baking powder
1/4 cup butter
3/4 cup milk (or buttermilk)
Directions:
Pre-heat oven to 450°F.
Sift dry ingredients together. Cut in butter with a pastry blender, 2 knives, or lightly with fingertips Stir in milk.
Turn out onto floured board and knead until you just bring dough together. Pat out to about 1/2"-3/4" thickness. Cut biscuits using a biscuit cutter or even a glass (cut straight down, do not turn cutter so biscuits will rise the best). Place on Baking Sheet about 1" apart.
Bake 12-14 minutes until golden brown.
About this recipe:
I remember growing up, my Gram made my Grandpa these biscuits. Each weekday morning, he'd have two biscuits with jam and on Saturday, it was those biscuits with sausage gravy.
Tomato Dill Soup
Submitted by Becca Lang
Active time: 45 minutes
Inactive time: 30 minutes
Servings: 10
Ingredients:
2 14oz cans of Diced Tomatoes
1 14 oz can of Crushed Tomatoes
1/2 medium Yellow Onion
2 stalks Celery
1/4 cup Butter or Olive Oil
2 16oz cans V-8
1 tablespoon Dill Weed
1 tablespoon Soy Sauce
1 tablespoon Worcestershire Sauce
2 tablespoon Sugar
1 tablespoon Salt
1/2 bulb Garlic (or 1 teaspoon Granulated Garlic)
2 tablespoon Chicken Base
1 cup Water
1/2 cup Heavy Whipping Cream
Directions:
Sauté onions, celery and garlic in 1/4 cup oil with dry spices until tender. Purée diced tomatoes and sautéed vegetables in food processor. Add the puréed vegetables to the remaining ingredients in a stock pot and simmer for 30 minutes.
Whisk cream into soup just before serving.
About this recipe:
My mom and I like to frequent antique stores or antique malls. When visiting Louisville, Kentucky, we visited a restaurant called “The Café”. This recipe was in their cookbook for sale and I absolutely fell in love with this soup.
Cheesy Chive Biscuits
Submitted by Jenna Wertman
Active time: 10 minutes
Inactive time: 12-15 minutes
Servings: 8
Ingredients:
2 cups White Lily self-rising flour and additional for dusting
1/4 cups very cold cubed or shredded butter (unsalted)
1 TBSP of very soft or melted butter that has been cooled
3/4 cups whole milk
1/4 cup (generously measured) shredded asiago cheese
3 TBSP scallion greens (thinly sliced)
Directions:
Preheat oven to 450 °F.
Place flour in a big bowl (ideally cold glass/ceramic) and cut in butter until it makes pea-sized crumbs. Add in milk and stir until just combined. Add in the cheese and scallion greens and combine. If the dough looks shaggy and sticky, add additional flour, in small dustings at a time as needed, until the dough just starts to firm up to a consistency good for rolling.
Roll out dough (on a floured surface) to a large rectangle and brush with very soft butter. Fold the dough in on itself like a brochure and fold in half once more to a rough square. Roll the dough out to about a 1" thick layer and cut with a round cutter or mason jar ring. Make sure to ball and re-roll the scraps!
Bake biscuits for 10-12 minutes. (Parchment paper is a great way to ensure that the cheese does not cause a sticking issue with these!)
Keep an eye on them toward the end of the bake, as many ovens are different and yours may begin to brown closer to 8-10 minutes.
Notes: Asiago can be a bit on the saltier side, which is why unsalted butter is the way to go for these. For twists and added flavor, you can always brush the rectangle of dough with garlic butter or the like to add in a little extra flair. These biscuits are really good under gravy for a new twist on a classic.
About this recipe:
This was one of the first things I cooked for my new work place- biscuits and gravy is one of my coworkers favorite breakfast foods. I wanted to do something special though, and thought that herbs and cheese would be fun (like red lobster biscuits but better). I was afraid it was too weird of a combo and that no one would try it, but everyone ate the herbed biscuits with gravy instead of the standard ones! Food and pitch-ins is one of the easiest ways for me to break the ice at a new place, and these biscuits really helped.
Gyoza (Pork Dumplings)
Submitted by Chizuki Lothamer
Active time: 40 minutes
Inactive time: 0 minutes
Servings: 4-6
Ingredients:
Main ingredient:
Gyoza Skin 1 package (40-50 skins)
Ground pork 1 lb
1/4 cabbage
Green onions 2-3 sprigs
A bunch of chives
Seasoning:
2 tsp sake
1 tsp rice wine (mirin)
2 tsp soy sauce
2 grated cloves of garlic
1/2" grated knob of ginger
2 teaspoon sesame oil
two pinches of salt and pepper
Gyoza sauce:
2 Tbsp of soy sauce
2 Tbsp of rice wine vinegar
1 Tbsp of sugar
Chili oil to taste
Directions:
Slice cabbage thin. Massage sliced cabbage with salt, and squeeze water to drain. Mince green onions and chives. Then put ground pork, garlic, ginger, cabbage, green onion, chives, with sake, rice wine, soy sauce in a large bowl.... mix it really well with hand.
Scoop one large spoonful of pork mixture on Gyoza wrapper. Dip a finger in a cup of water, wet Gyoza wrapper's outer edge. Fold Gyoza wrapper in half and pinch wrapper edge to make dumpling shape.
Pour 2 tablespoon sesame oil into a pan, place gyoza in oil to fill the bottom of the pan. Heat up the pan in low to medium heat and cook until the bottoms of gyoza get brown. (Approx 5-7 min). Pour a half cup of water onto the gyoza and put a lid to steam them. Wait until the water is gone (Approx 7-10 min). Turn off the heat. Repeat this frying and steaming process for the rest of the gyoza.
Mix ingredients for Gyoza Sauce together. Serve gyoza with sauce in a small dipping bowl. Yum :)
About this recipe:
Circle the table with my family. Wrap Gyoza while having conversation about the day with my mother and sister was so fun. My sister and I also competed with mother who could make the best looking Gyoza.
Sausage and Zucchini Soup
Submitted by Connie Leonard
Active time: 40 minutes
Inactive time: 1 hour
Servings: 16
Ingredients:
1 pound bulk Italian sausage
1 12 ounce package Cajun mirepoix (or 1 cup chopped onion, 2 cups chopped celery and 1 chopped green pepper)
1 t salt
1 T sugar
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon black pepper
4 cups diced tomatoes
4 cups diced zucchini
4 cups V-8 juice
2 cups water
Directions:
In a large Dutch oven, cook sausage and mirepoix over medium heat until meat is no longer pink; drain excess fat. Add remainder of ingredients. Bring to a boil. Reduce heat; cover and simmer for one hour.
Sprinkle with Parmesan cheese if desired.
About this recipe:
Summer gardens in Indiana can be feast or famine! One year I had an overabundance of both zucchini and tomatoes. I combined elements from three or four recipes to make this soup which became a family favorite, and provided delicious memories of the past summer.