Vegetables, Herbs, Mushrooms & Sprouts

For detailed information on how to prepare local vegetables and use culinary herbs, refer to the Food Skills Workshops.

Root Cellars Rock Recipes

Balsamic glazed vegetables

Garlic tahini Swiss chard and quinoa

Warm and hearty veggie cobbler

Wild food stir-fry with dandelion greens and knotweed

Zucchini fritters- vegan and gluten free

Recipe Collections

31 Things To Do With Confusing CSA Vegetables (BuzzFeed Food)

Beet greens- 5 recipes (Mother Nature Network)

Green Beans N’ More

Kale- Top 10 Ways to Prepare Kale (Eat Local Grown)

Mouthwatering Vegan Recipes

Recipes for Young Green Peas (Saveur)

Rhubarb (Grow It Cook It Can It)

Turnip Greens (Cooks.com)

Recipes Using Sprouts

Sprout People

International Sprout Growers Association

Sunrise Farms

EatMore Sprouts

Toronto Sprouts

Canadian Living

Vegetables, Herbs, Mushrooms & Sprouts Recipe Links

Acorn squash with rosemary and walnuts (Dinners, Dishes & Desserts)

Aloo tikki (spiced mashed potato and pea cakes) (Pinch of Yum)

Anda palak curry (spinach egg curry) (Honey, What’s Cooking?)

Artichokes with garlic mayonnaise (eat, little bird)

Asparagus and spring onion risotto (The Year in Food)

Asparagus bread pudding (Spoonful)

Asparagus crispy baked fries (Closet Cooking)

Asparagus in herb crêpes (New York Times)

Asparagus pizza (Annie’s eats)

Asparagus popover (Always With Butter)

Baked chili fries (The Bay Vegetarian)

Baked curry parsnip fries (The Gracious Pantry)

Baked spaghetti squash and meatballs (Yummy Mummy)

Baked tomatoes with thyme and cheese (Culinate)

Balsamic roasted asparagus (pea pie pearl)

Bean and spinach enchiladas with side salad, slow cooker (Planet Forward)

Beet and quinoa pilaf (New York Times)

Beets glazed in apple cider and curry (5 & Spice)

Beet greens with hot mixed pickles (Ecology Action Centre)

Beet and vegetable hash with beet greens and hollandaise sauce, vegan (Beginwithin Nutrition)

Beets roasted with summer savoury and garlic (The Independent)

Beetroot pizza (Food Me Over)

Braised leeks (Simply Recipes)

Braised red cabbage and apples (Traverse Gardens)

Broccoli and cheese pasta (Gina’s Skinny Recipes)

Broccoli cheezy fritters, vegan (Healthy Happy Life)

Broccoli, garlic, and chickpea bake (the taste space)

Broccoli with garlic, lemon and spice (Spicie Foodie)

Bulgar and kale casserole (New York Times)

Butternut squash mac n’ cheeze- vegan (Oh She Glows)

Butternut squash risotto with bacon (livelovepasta) or Roasted butternut squash risotto (Nourish Your Roots)

Butternut squash skillet lasagna (How Sweet It Is)

Butternut squash tortellini (Best Bistro)

Butternut squash with goats cheese and sage (tastespotting: the blog)

Cabbage and white beans (Glow Kitchen)

Cabbage dumplings (potstickers), vegan (Earth Eats), includes video instructions on using dumpling wrappers

Cabbage rolls (Chocolate Shavings) or Cabbage rolls with chantrelles, brown rice filling, and cranberry sauce (Scandi Foodie)

Cabbage with bacon (Jo Cooks)

Capuns, spaetzle dough and bacon wrapped in Swiss chard and baked in cream (Island Vittles)

Caramelized onion and roasted garlic mashed cauliflower (Peas and Crayons)

Cauliflower carrot fritters with garlic cashew aioli (Oh My Veggies)

Cauliflower split pea curry (Happy Yellow House)

Celery root and potato gratin (Whole Foods Market)

Celery root latkes (Minnesota Monthly)

Celery root puree (The Forest Feast) or Celery root mash with dill oil (A Cozy Kitchen)

Chanterelles and pumpkin spaetzle (Hunter Angler Gardener Cook)

Chanterelle white wine pasta with basil (The Bay Vegetarian)

Chickpea cakes with shaved asparagus and yogurt (Naturally Ella)

Chickpea spinach curry (The Hot Plate)

Chickpeas with spicy greens (cooking after five)

Chipotle butternut squash, black beans and goats cheese tostadas (Naturally Ella)

Collard rolls with garlic cashew aioli (Hook Mountain Growers)

Corn and zucchini cakes (Whole Foods Market)

Creamy fall vegetable risotto (nofaceplate)

Cucumber, zucchini and cream cheese slices (Pastry Affair)

Curried greens (Weil)

Curry parsnip fries (The Gracious Pantry)

Fennel, caramelized (My Own Private Kitchen)

Fennel gratin (Closet Cooking)

Fingerling potatoes roasted with dipping sauces (Week of Menus)

Fried green beans (Naturally Ella)

Fried green tomatoes (Closet Cooking)

Garlicky greens (101 Cookbooks)

Garlic powder, homemade (Sustainable Baby Steps)

Garlicky tahini sauce over chard and quinoa (Culinate)

Garlic scape and zucchini pizza (a thought for food)

Garlic scapes, grilled, on flat bread with feta (Adventures in Local Food)

Garlic snow peas (Food.com)

Garlic, spinach, parmesan orzo (The Jey of Cooking)

German-style stuffed kohlrabi (Epicurious)

Goat cheese and tomato triangles (Prairies on Petals)

Green beans with thyme and almonds (Simply Recipes)

Green onion flowers fried (Consumed Gourmet)

Grilled carrots with dill and lemon (theKitchn)

Grilled fresh artichokes (Pass the Sushi)

Grilled summer vegetables (Shabbot’s Habits)

Grilled veggie and goat cheese wraps (Whole Foods)

Heirloom tomato and caramelized onion tart with whole wheat and olive oil crust (Tarte du Jour)

Heirloom tomato stacks with parmesan crisps (Liv Life)

Herbes de Provence (The Dog’s Breakfast)

Homespun vegetable pot pie (Life at No. 71, Moosewood)

Hot sweet baked pumpkin (Guardian)

Irish nachos (What’s Gaby Cooking)

Jalapeño corn pudding (Food Republik)

Jerusalem artichoke (sunchoke) latkes (Culinate)

Kale and chard chips (The Kitchen Minions) or Raw green garlic kale chips (terawarner.com) or Kale chips- Dorito flavoured (Part-Time Health Nut)

Kale and mozzarella pizza with whole wheat crust (Marcus Samuelsson)

Kale and potato enchiladas (Cole’s Kitch)

Kale and sweet potato brown rice bowl (Eating Bird Food)

Kale and walnut pesto pasta with lemon shrimp (Lemon & Mocha)

Kale gratins (TasteFood)

Kale with lemon and garlic (Tastespotting from the book Tender by Nigel Slater)

Kohlrabi fritters (What’s Growing On?)

Kohlrabi greens, spicy (The Omnivorous Traveler)

Kohlrabi roasted with garlic and Parmesan cheese (allrecipes)

Leek and sorrel spring quiche (Market Recipe)

Leek fritters (Ooh, Look…Food & Craft)

Lemony kale pasta (The Sweets Life)

Lemony leeks with chickpeas and feta (Whole Living Daily)

Lentil and potato pies with rosemary biscuit crust (Life Currents)

Lentil, mushroom, spinach and spicy nut roulade (Mouthwatering Vegan Recipes)

Lime, corn, zucchini, feta, cilantro pizza (shutterbean)

Mac n’ cheese with parsnips and roasted cauliflower (Planet Forward)

Maple glazed beets and greens (the simple lens)

Mashed potato and turnip cakes with kale and onions (Manger à  Trois)

Mashed potatoes, rutabaga and parsnips (Sweet Savory Planet)

Mini burger tostadas- vegan (Pure2Raw)

Mizuna, sesame-ginger and quinoa spring rolls (Naturally Ella)

Mushroom and kale noodle kugel (Whole Foods Market)

Mushroom sloppy joes- vegetarian (Espresso & Cream)

Mushroom tartlet (SnailsView)

Nettle or wild greens risotto (Culinate)

Nettle pasta (Hunter Angler Gardener Cook)

Onion powder, homemade (Sustainable Baby Steps)

Onion rings, baked, gluten-free, vegan (Part-Time Health Nut)

Onion tarts (Downhome)

Pan-fried radish cake (The Malaysian Cuisine)

Parmesan peas (Ezra Pound Cake)

Parsnip fries, spicy and maple glazed (Cara’s Healthy Cravings)

Peas, bacon and broccoli pie (Kitchen 72)

Potato gnocchi (Diva Eats Italia)

Potato leek gratin (Just One Cookbook)

Potato pesto gratin (New York Times)

Potato pie (Always with Butter)

Potsticker radishes (Modern Beet)

Pumpkin alfredo (peas and crayons)

Pumpkin and cheese stuffed pasta shells (An Edible Mosaic)

Pumpkin and sausage ravioli (chasing some blue sky) or Pumpkin and sage ravioli (petite kitchenesse)

Pumpkin and thyme risotto (Felicia Sullivan)

Pumpkin dumplings (What’s Cooking Good Looking)

Pumpkin gnocchi with sage brown butter (foodess)

Pumpkin mac n’ cheese, stove top (Blissfully Delicious)

Pumpkin savoury bread pudding (PBS Food, Fresh Tastes)

Quinoa with pistachios, parlsey and mint (Veggie 101)

Quinoa with roasted harvest vegetables (A Couple Cooks)

Radish chive tea sandwiches (The Curvy Carrot) or Radish toasts (a couple cooks)

Radishes roasted with soy sauce and toasted sesame seeds (Kalyn’s Kitchen)

Raw pate with collard wraps (The Raw Foods Witch)

Red lentil and winter squash dal (Culinate)

Roasted beets with balsamic vinaigrette (Lighter and Local)

Roasted broccoli, and snack ideas for kids (the little red house)

Roasted carrots with goats cheese and honey vinaigrette (Jungle Frog Cooking)

Roasted fingerling potatoes with garden herbs and garlic (The Garden of Eating)

Roasted garlic and tomato risotto (The Hungry Giant)

Roasted parsnips (Simply Recipes)

Roasted pepper bow-tie pasta (I Adore Food)

Roasted potato and spinach frittata with feta (Good Life Eats)

Roasted root vegetable fajitas (With Food + Love)

Roasted Spanish onions with Gorgonzola and chives on mixed greens (The Yummy Bits)

Roasted spring onions (The Quinces and the Pea)

Roasted tomatoes (Gratinée)

Roasted vegetables and chickpea Buddha bowl (Oh She Glows)

Root vegetable pie (Food 52)

Sauteed baby red potatoes (a sweet chef)

Sesame green beans (Asian Supper)

Shallots caramelized (A Calculated Whisk)

Sicilian swiss chard and feta tart (Project Foodie)

Skillet macaroni and cheese with broccoli (Pink Parsley)

Smoked paprika potatoes (The Bake-off Flunkie)

Soba noodles, ginger tahini with crispy kale, shallots and romaine (What’s Cooking Good Looking)

Sour cream and scallion smashed potatoes (Katherine Martinelli)

Spaghetti squash (Mango & Tomato)

Spaghetti squash stuffed with lasagna (Closet Cooking)

Spicy oven fries (Mother Nature Network)

Spinach and feta pie (Ask Georgie)

Spinach and spring onion cakes (Roost)

Spinach and tomato pasta (Savvy Eats)

Spinach, leek and carrot sautée (Marcus Samuelsson)

Spinach pancakes (Scandi Foodie)

Spinach smothered green lentils (Tastespotting)

Spring onion pancakes (Kelvin Wu)

Sprouted chickpea, quinoa chard pizza topped with roasted cauliflower and grape tomatoes, vegan & gluten-free (Hobby and More)

Squash blossoms, stuffed with goat’s cheese and pan-fried (Veggie…test kitchen…)

Squash blossoms two ways: brown wild rice with feta & crispy fried (Tartelette)

Squash blossom quesadillas (Cooking with my Kid)

Squash lasagna, slow cooker (52 Kitchen Adventures)

Squash or pumpkin spaetzle (Hunter Angler Gardener Cook)

Squash tangine (Food52)

Stuffed yellow peppers with spicy swiss chard and scallion pilaf (Food & Wine) or Stuffed yellow peppers with Israeli couscous and pesto (NY Times)

Summer squash and chive pancakes (Gina’s Skinny Recipes)

Summer squash and goat cheese galette (Buttermilk Bakes)

Summer squash, bacon and mozzarella quiche (Cooking with Christen)

Sunwich pita pizzas (Kitchen Caravan)

Sweet and sour cabbage (The Meaning of Pie)

Swiss chard and garlic scape ravioli (petite kitchenesse)

Swiss chard and shrimp pasta (Sweet Remedy)

Swiss chard, goat cheese and prosciutto tart (fn Just Recipes)

Tomato gratin (Confections of a Foodie Bride)

Toasted squash seeds, plain recipe (Tastespotting) or Seasoned and toasted pumpkin seeds, spicy and sweet recipe (Honest Fare)

Turnips with bread crumbs and parsley (Epicurious)

Twice-baked potatoes two ways (A Cozy Kitchen)

Vegetable and sweet potato lasagna, vegan (My Green Diet)

Vegetable chips & dips- carrot, taro, sweet potato, kale (Chow)

Vegetable cutlet (Foodie Ann’s Inspirations)

Vegetable egg foo young (Colorful Canary)

Vegetarian “meatballs” with tomato sauce (Cookin’ Canuck)

Warm black bean and veggie wraps (for the love of sunday)

Whole wheat scallion pancakes (My Fiance Likes It So It Must Be Good)

Zucchini blossom and potato quiche (Juls’ Kitchen)

Zucchini breaded and oven baked with ranch dip (Peace Love Shea)

Zucchini, cherry tomato and ricotta tarts with buckwheat crust (Bake Noir)

Zucchini chickpea burgers (Avocado Pesto)

Zucchini chickpea feta fritters- gluten free (Anja’s Food 4 Thought)

Zucchini corn quinoa cakes (Hungry Couple)

Zucchini enchiladas (Gina’s Skinny Recipes)

Zucchini frittata (Spoonful)

Zucchini fritters (Budget Bytes)

Zucchini noodles (She Cooks He Cleans) or Zucchini noodles (whisked)

Zucchini pancakes (Tales of a Spoon)

Zucchini Parmesan (keep your diet real)

Zucchini pizza boats (Budget Bytes)

Zucchini with walnuts and fresh herbs (Dishing the Divine)

 

The opinions and information expressed in the above recipe links do not necessarily reflect the views of the Food Security Network NL or the Root Cellars Rock project and may not include the most up-to-date health and food safety best practices. Recipe links are chosen because they feature ingredients that can be sourced locally in Newfoundland and Labrador and are prepared easily in home kitchens. For more information on health and nutrition in Newfoundland and Labrador refer to the Department of Health and Community Services. For more information on food safety refer to Health Canada Food Safety. For health and safety guidelines to follow when canning and preserving food refer to Health Canada’s Food Safety for Home Canning and the National Center for Home Food Preservation. If you have any questions, comments or concerns about any of the recipes, email info@rootcellarsrock.ca or call (709) 237-4026. 

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