Dunbar Farms Recipe for Winter Squash Stir Fry

Resident-chef Kristopher Thornhill created this unusual stir-fry recipe using winter hardy butternut squash and leeks.

Zucchini Panini

Zucchini panini (don’t you love the sound of that?) is a super quick use of the best Italian summertime ingredients. I mean really!? All the colors of the flag…tomatoes, mozzarella cheese, pesto….and of course, the star. You could use any kind of squash on hand, like thin slices of pattypan or yellow squash. To be true to the flag, though, grab some zukes from the garden for that red, white and green loyalty. If a panini press isn’t in your pantry, go the tried and true method with a cast iron skillet or grill pan. Serves: 1 Prep time: 5-7 minutes Processing… See More

Roasted Red Pepper Hummus

This rainbow recipe for Roasted Red Pepper Hummus requires only a bit of knife work and creates oh so healthy veggie dippers for picnic portability or serving a crowd at home. If you don’t have jarred peppers in the cupboard, but do have a supply of red bell peppers from your garden or the local farmers market, you can roast them on a baking sheet in the oven at 400 degrees until soft. Be sure to cool them before using. Watch the cooking video Serves: 4-6 Prep time: 5-7 minutes Processing time: 3 minutes Ingredients: 6 oz. (about ¾ cup) roasted jarred red bell peppers, drained… See More

Roasted Summer Veggies with Goat Cheese

Farmers markets and home gardens are overflowing with summer veggie abundance and this recipe for Roasted Summer Veggies with Goat Cheese will solve that delicious problem. Adapted from recipe by Karen Phillips Ingredients: 1 eggplant, peeled and cut into 1-inch pieces 2 red or yellow bell peppers, cut into 1-inch pieces 1 large red onion, halved and cut into 1-inch pieces 1 to 2 zucchini, halved lengthwise and cut into 1-inch pieces 2 sprigs fresh thyme 4 cloves garlic, unpeeled 4 tablespoons olive oil 2 tablespoons lemon juice 8 ounces (1 to 2 bunches) arugula, chopped 1 cup crumbled goat cheese (feta also… See More

Any Season Cauliflower Soup with Veggie Lettuce Wraps

Truth be told, I’m a mostly vegetarian who has found my ultimate meat indulgement (is that even a word?) and it comes in the form of a luscious pulled pork sandwich at the amazing Brickroom, the result of a cool restaurant reno in Ashland, Oregon. (See my other post about that)!  For now, the task at hand is this recipe that is my go-to for lighter eating. Doesn’t that pic just look so d*%n beautiful and inviting? So here’s the fix on my favorite Cauliflower Soup with Veggie Lettuce Wraps that combines a salty feta cheese, humus, the oh-so-good for you avocado, and raw veggies…. See More

Grilled Persimmon Salad

  Persimmons are the commonly mysterious fruit that arrives in markets in late Fall. A ripe Fuyu persimmon will be firm, crisp and flat, unlike their counterpart Hachiya, which are soft and tomato-shaped. Grilled persimmons achieve a smoky sweet flavor when tossed on a hot grill or indoor grill pan for just a few minutes. Ingredients 6 cups baby spinach or arugula 3 ripe Fuyu persimmons Arils from 1 large pomegranate 2 Granny Smith apples ½ cup dried cranberries, sweetened with fruit juice 4 ounces crumbled goat cheese 1 avocado, peeled and sliced 1/4 cup candied pecans Olive oil and lemon juice to taste Directions… See More

Farminista’s Tips for Healthy Hummus Wraps

I’m so excited to welcome Karen Pavone as guest contributor to The Local Dish. As a journalist and photographer she has her finger on the pulse of  local food in the San Francisco Bay Area, bringing stories about farmers, chefs, and artisan food producers to life on her busy blog, Farminista’s Feast. Don’t you just love that name?! Welcome, Karen! Veggie hummus wraps are one of my favorite grab-and-go lunches–and for good reason. This delicious, hand-held meal is healthy, portable, and comes together in a snap. I like to play with the ingredients to keep things interesting, and there are lots of… See More

Roasted Fig and Arugula Salad

This recipe for Roasted Fig and Arugula Salad combines fruity sweetness with the peppery bite of arugula, both fresh in season right now. Recipe Adapted from Ingredients 1/3 cup sherry vinegar 1 tablespoon honey 2 teaspoons olive oil (plus more for coating pan) 1/4 teaspoon salt 4 large fresh Black Mission figs, halved 5 cups trimmed arugula 1/4 cup crumbled goat cheese (optional) 1/8 teaspoon freshly ground black pepper Optional: crumbled goat cheese, thin slices of prosciutto Preheat oven to 425°. Combine vinegar, honey, olive oil, and salt in a medium bowl, stirring with a whisk. Add figs and… See More

Panzanella Salad

 Ingredients 2-3 heirloom tomatoes 1 loaf of local sourdough bread 2 cucumbers, 1 bunch radishes 1/2 pound of spicy greens 1 lemon 3 cloves garlic Salt and pepper 1/2 cup olive oil 1 small onion 1 small bunch basil leaves Feta cheese (optional) For the Panzanella Salad: Preheat the oven to 350 degrees. Cut the bread into cubes and place in a bowl. Sprinkle with salt and pepper, and drizzle with half the olive oil. Toss to coat and place in an even layer on a baking sheet. Bake for about 10 minutes, checking to turn halfway through. While the bread… See More

Pan-Roasted Brussels Sprouts

Haven’t we all seen photos of roasted brussels sprouts? We thought we’d give you the mis en place shot so you could see that just a few items can lead to a nutritious, healthy, non-GMO dish. These delectable green morsels are the cure for the common sprout. For added flavor, try swapping bacon grease in for the butter. Ingredients 1 pound Brussels sprouts, trimmed and halved 1 1/2 tablespoons butter 1/2 cup chopped pecans lemon wedges salt & pepper Directions Place the sprouts in a steamer basket or bamboo steamer and set over boiling water for 5-8 minutes, until they’re… See More