This recipe is from Chris Laughlin from Sky to Sea Farm. Chris runs the daily operations of the farm and comes from four generations of family farming – her great-grandfather, grandfather, father, and both brothers are farmers. Chris and her husband Dana manage 43 acres in the Bonny Doon and Davenport area and use sustainable...Read More

Mashed parsnips are surprisingly good! Slightly sweet, mashed parsnips have a similar texture to mashed potatoes and are delicious served with braised beef or roasted chicken. INGREDIENTS: 2 cups milk, divided 10 parsnips, peeled and cubed 1 teaspoon salt 1/4 cup butter 1 teaspoon dried thyme Salt and freshly ground pepper, to taste 1/4 teaspoon...Read More

No more boring green beans! This quick and tasty green bean dish is delicious and served with a grilled steak or roasted chicken. INGREDIENTS: 1 1/4 lbs. haricot verts (slender green beans), trimmed Salt, to taste 2 tablespoons extra-virgin olive oil 2 tablespoon butter 1 red onion, cut in half, and sliced thinly 2-3 large...Read More

Similar to the ubiquitous Thanksgiving green bean casserole with fried onions on top, this homey dish fits the bill with a creamy, flavorful cheese sauce and a nice crunchy top. We use Schoch’s Junipero cheese (which tastes much like mild Swiss cheese) in this recipe. INGREDIENTS: 1/4 cup bread crumbs (we suggest sourdough bread crumbs)...Read More

This is the perfect Thanksgiving side dish that can easily be finished while the turkey rests (and you have oven space!). The beans can be prepared ahead of time and ‘marinating’ until it’s time to roast. The piquant balsamic glaze and the earthy roasted mushrooms are a delicious combination with the beans for a turkey...Read More

INGREDIENTS: 1 pint Brussels sprouts (10 to 12 ounces)3 - 4 quarts water2 tablespoons salt, plus two more 2 quart water ice bath (instructions follow) METHOD: In a large pot over high heat, bring the water and two tablespoons of salt to a boil. While the water comes to the boil, use a sharp knife...Read More

This dish was inspired by a dish I had in New Mexico on my honeymoon. My wife liked it so much I had to reverse engineer the recipe. INGREDIENTS: 4 pounds Yukon Gold or Yellow Finn potatoes, peeled and sliced 3 cloves garlic + 2 more (optional) 3 dried New Mexico chiles 1 dried California...Read More

INGREDIENTS: 4 large russet potatoes 1 cup heavy cream 1 cup milk 2 tablespoons garlic, pureed 1 tablespoon tomato paste 1 tablespoon chipotle in adobe puree (available in grocery stores) 1 tablespoon smoked paprika 1 cup good quality grated cheddar cheese Salt and pepper, to taste METHOD: Peel, wash, and slice potatoes thinly. In a...Read More

INGREDIENTS: 2 acorn squash, halved and seeded 1/4 cup frozen orange juice concentrate, thawed 2 tablespoons butter 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg METHOD: Preheat oven to 375°F. Fill a baking dish with 1/2 inch water. Place squash halves cut side down in the dish, and bake for 40 minutes....Read More

INGREDIENTS: 1 medium brown onion, cut into medium dice 1 large carrot, peeled and cut into 3/8-inch thick rounds 1/2 head green cabbage, sliced or cut into 2-inch squares 1 cup white wine (such as Gewurztraminer or Riesling) Water or light stock as needed 8 ounces of prepared chestnuts 1-2 apples such as Cameo, Granny...Read More