The lifestyle category in Seed Savers Exchange’s article library includes recipes passed down for generations, modern new favorites using heirloom varieties, and articles on transforming your space.
Spring Ricotta Salad by Nonesuch restaurant, Oklahoma City, dubbed “America’s Best New Restaurant 2018” by Bon Appétit magazine “The idea behind this dish is to make a fresh, versatile base of ricotta to highlight wonderful springtime vegetables,” says Kyle Kern, general manager of Nonesuch. “Feel free to substitute any vegetables in the base recipe for your own seasonally available favorites. The only ‘special equipment’ you will need is cheese cloth and a thermometer.”
Pork-Stuffed ‘Ausilio Thin Skin Italian’ Peppers by Chad Ogle-Riccelli, donor of the ‘Ausilio Thin Skin Italian’ pepper, inspired by grandparents, Nicholas Domenico “Nick” Riccelli and Theresa Grace Ausilio Riccelli. “This is an amazing dish, and you will want more and more—make, bake, and serve with a nice bottle of Chianti wine,” says Chad. “This dish was inspired by a recipe from our grandfather, Nick Riccelli’s, recipe box.
Marinated Asparagus by Diane Ott Whealy, Seed Savers Exchange co-founder. “When I had absolutely eaten enough steamed asparagus, I began looking for other options,” says Diane. “The marinated version has become an annual favorite.”
Lemon Basil and Peach Panzanella by Lucy Burkhart, Neptune Springs Family Farm. “Panzanella has always been a hit in our family,” says Lacy. “This light, yet filling, dish is delicious after a long, hot day working on our sixth-generation family farm, and ‘Mrs. Burn’s Lemon’ basil has the perfect citrus flavor to add extra depth to it.”
Huckleberry Recipes by Diane Ott Whealy, Seed Savers Exchange cofounder, Recognized health benefits of the fruit include being rich in iron, potassium, antioxidants, and vitamins C, A, and B. Garden huckleberries are very productive, can be grown in containers, and add beauty to edible landscapes.
Eggplant, Onion, and Feta Tart, by Janine Gilbertson, as noted in the “Granite Kitchen” column of the New Hampshire Union Leader “This is one of those dishes that appears rather sophisticated but takes just a few steps and yields a great result,” says Janine.
Dill Onion Artisan Bread by Brandi Peterson, “I had a recipe for plain artisan bread and decided to try dried dill weed and red Wethersfield onions chopped up and added in,” Brandi says. “It’s a big hit at the farmers market where I sell produce.”
Colache (Summer Squash, Mexican Style) submitted by Joan Weed “This recipe is a stovetop sauté of corn, tomatoes, summer squash, and onion in butter,” says Joan. “It seems ordinary, but it is fresh, delicious, and colorful too.”
Cheesy Zucchini Breadsticks submitted by Kathy Rosendahl, former shipping manager at Seed Savers Exchange, “This is a wonderful way to switch up the use of zucchini!” says Kathy.
