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.
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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.”
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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.”
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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.
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Cabbage Noodles, submitted by Norah Hummel, former seed bank manager at Seed Savers Exchange, “I adapted this recipe from one shared with me by Steffen Mirsky, a [former] coworker at Seed Savers Exchange. His mom loved to make it,” notes Norah.
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Baked Winter Squash with Maple Nut/Seed Butter, submitted by Ros Creasy, author and Seed Savers Exchange advisor. A wonderful complement to squash is a nut or seed butter as the rich flavors seem meant for each other.
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Apple-Mustard Glazed Chicken Thighs by Beth Dooley, chef and author, “A good apple is the taste of balance—a range of natural acids and sugars, with notes so complex that they come in waves of flavor with each bite,” says Beth, reflecting on one of the main ingredients of this favorite recipe. “Real apples, cultivated with care, of our heritage, are regal reminders of our country’s true flavors.”
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Crader Family Lettuce by Mary Katherine Crader Daniels, submitted for the 2022 Seed Savers Exchange Conference, “I hope you will enjoy this lettuce recipe as much as we have over the years,” says Mary Katherine. “It’s an old German recipe—my mother had a special way of wilting the lettuce.”
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Orange Creamsicle Smoothie, submitted by Meredith Burks, Seed Savers Exchange director of marketing and communications. “Enjoying this smoothie is a great way to start your day,” says Meredith. “It has veggies, healthy carbohydrates, healthy fats, and protein.”
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Italian Sausage with Crush ‘Ausilio’ Pepper Flakes by Chad Ogle-Riccelli, donor of the ‘Ausilio Thin Skin Italian’ pepper; submitted by Michele Ogle-Riccelli. “Our family has many warmhearted memories of spending time with Grandpa Nicholas Domenico ‘Nick’ Riccelli in the kitchen making Italian sausage,” says Michele. “Grandma Theresa (Ausilio) Riccelli (97 years old) remembers all the times her family would spend together stuffing sausage into casings and later adding it to their pasta sauce. She will tell you that her children and grandchildren loved shaping the Italian sausage into patties and having them as a sandwich topped, of course, with fried ‘Ausilio Thin Skin Italian’ peppers and provolone cheese.
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