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Recipes from the Farmers' Market
from Karen and John at Pollinator Paradise

More recipes from other farmers' markets.

Table of Contents

Vegetable Meals:
Stir fry greens and carrots
Indian Style Greens
Collard Wraps
Collards with Potatoes  
Cooked Greens a la Mapp 
Ratatouille (Mediterranean vegetable sauté)  
Baked Chiles Rellenos  

Salads, Sandwiches, Soups and sauces :
Caprese Salad or Sandwich
Arugula Salad  
Jacque Scott's Roasted Peppers  
Tabouli Salad 
Summer Slaw with Turnips 
Green Tomatillo Salsa  
Cream of Spinach Soup   
Baba Ghanouj 
Basil Pesto 
Mushroom Marinara Spaghetti Sauce 

Baked Goods:
Carrot Bran Muffins 
Savory Spinach Sage Muffins 
Orange-Ginger Scones   
Strawberry-Almond Scones  
Divinea's Apricot Cobbler
Triple Fruit Flan 


2 T. cooking oil 
2 t. toasted sesame oil 
1 medium onion, cut into 1/8" wide slivers
2 cloves garlic, crushed 
4 medium carrots, sliced diagonally 1/8" thick 
1 lb. greens: pak choi, mustard greens, turnip greens, beet greens, spinach, cabbage, collards, kale, or a mix of any of these.  
Sugar Snap Peas or Pea Pods (optional)
1/2 lb. tofu, chicken, beef or pork 
1/4 c. tamari or soy sauce 

Cut solid parts of greens (pak choy or chinese cabbage) into inch chunks; separately cut or shred leaves into 2" strips. Cut meat or tofu into 1/2" cubes. Heat oil over high heat in a heavy wok or skillet. Add garlic and onion and stir in the oil just until limp. If using chicken or meat, stir fry it until just cooked but not brown. Add carrots and solid parts of greens; continue stirring until just tender. Add leaves and pea pods, stir fry until greens are wilted.  If using tofu, add it with the leaves. Add tamari; lower heat to a simmer and cover for two or three minutes. Serve over rice. 2 - 3 servings.

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Cut out the bottom two or three inches of midrib of a large collard leaf. Spread the edges of the leaf with a tablespoon or more of cream cheese or other soft cheese, peanut butter or tahini (sesame paste).  These will help hold the wrap together after you roll the leaves.  Add a little left over rice, some chopped spinach or salad mix, some herbs, chunks of chicken or tuna, salsa, or whatever.   I like leftover macaroni and cheese in a collard wrap.  

The ingredients should be ready to eat, especially for the uncooked wrap. Roll the leaf around the filling starting on one side and working to the other. Press loose edges together with the  cream cheese or peanut butter to hold them in place.  Eat without additional cooking (raw collard leaf), or put the wrap into a dish and microwave for 2 - 3 minutes for a stuffed cabbage type wrap.  You can also boil the leaves for 3-5 minutes before stuffing and cooking them.

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2 8-oz bags of Collards, Kale, Mustard Greens or other greens

Sea salt and fresh ground pepper to taste

3 medium redskin or yellow potatoes, scrubbed and coarsely diced

3-4 strips bacon, cut into small pieces (optional)

2 Tbsp olive oil (or peanut or canola oil)

½ medium onion, finely diced

2 plump garlic cloves, finely chopped (or use a garlic press)

Pinch red pepper flakes, or one small hot pepper chopped fine

Hot pepper sauce or vinegar for the table


Strip collard leaves from stem; wash the greens. Chop into large (~1-2") squares  Bring a pot of water to a boil. Add salt and greens, simmer 10 minutes; then add potatoes and simmer until tender. If desired, fry bacon until brown, drain the fat on paper towels, and wipe out the pan. Return pan to heat; add oil, sauté onion and garlic until tender. Chop the cooked greens and add to the pan along with pepper flakes. Add cooked potatoes and bacon (if desired); season with salt and pepper. Serve with pepper sauce or vinegar.


2 - 3 servings           Adapted from Local Flavors by Deborah Madison

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2 Tbsp cooking oil

1 tsp whole brown mustard seed

1½ tsp whole cumin seed

1½ tsp fennel seed

1 medium onion, cut into 1/8" wide slivers

2 cloves garlic, crushed

Hot peppers to taste: 1 long green chile, 1-3 jalapeños, 1 ancho, etc.

1½ lb mixed greens: mustard greens, turnip greens, spinach, pak choy, collards, kale, spinach or any combination of these.


Heat oil over high heat in a heavy wok or skillet. Add spices. As soon as seeds begin to pop, add garlic, onion, and chopped chiles; sauté just until onion is limp. Add greens, stir-fry until wilted. Lower heat to a simmer and cover for five to eight minutes. Serve with rice and lentil dahl.


2 - 3 servings

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Here is a recipe for cooking greens that I got from Jerome Mapp.  Jerome is a planning consultant and a member of Boise City Council, who has been helping Parma work on its Comprehensive Plan.  He encouraged me to plant collard greens.  This recipe is good with most of my cooking greens: 

1 Bunch of Collard Greens, Mustard Greens, and/or Kale.   
1 Onion          
1 Red Pepper Pod
Salt (to taste)
Pepper (to taste)
Meat - Ham, Bacon or Smoked Turkey (as you prefer)

Remove damaged leaves and stems from Collards and Mustard Greens.  Wash well.  Place meat (ham frozen from Thanksgiving or Christmas, a ham bone or side of bacon, or smoked turkey) in the pot. Boil until thoroughly cooked. Add collard and mustard greens, a crushed red pepper pod, chopped onions, salt, pepper and a little sugar to taste and place in the crock pot. Add water. Place in crock pot on low and cook until tender. Serve.

Notes:  Try our pan smoking kit to make your own smoked meats for this dish.
              If you are vegetarian, try using tofu or tempeh marinated in your favorite barbeque sauce in place of the meat.

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RATATOUILLE (Mediterranean vegetable sauté)

2 Tbsp olive oil

1 medium onion, cut into 1/8" wide slivers

2 cloves garlic, crushed

2-3 medium eggplant, cut into ½ - 1" cubes

2 lb approx. summer squash – zucchini, patty pan, yellow, or a mixture, sliced

2 - 3 medium bell or other sweet peppers, preferably in several colors, cut into chunks.

½ lb mushrooms, sliced

1 lb fresh tomatoes, cut into chunks

Basil, Oregano, Parsley to taste (lots and lots!), fresh or (if need be) dry

Mozzarella cheese


In a wok or large skillet, heat olive oil until almost smoking. Add onion and garlic; sauté until translucent. Add cubed eggplant; sauté until it darkens. Add sliced squashes and peppers and continue to cook over medium-high heat until almost tender. Add herbs and tomatoes, lower heat to simmer, and cook until everything is tender. Right before serving, cover with sliced mozzarella cheese and let it melt. Serve over spaghetti.

      2 - 3 servings

Summer Squash Diary Blog

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2 cups loosely packed basil (1 4-oz bag)

2 cloves garlic

1/3 cup olive oil

¼ cup walnuts, chopped

¼ cup grated Parmesan cheese


Trim stems from basil; lightly toast walnuts. (Toasted pine nuts are more traditional and taste wonderful, but are expensive!) Put olive oil, crushed garlic, and nuts in a blender; whirl briefly to mix. Add basil leaves a few at a time, scraping down to mix, until you have a thick dark-green paste. Remove from blender and stir in Parmesan cheese. Serve immediately on fresh pasta; or cover with a film of olive oil and keep for a couple of weeks in the refrigerator; or freeze.


A tablespoon or two is all you need to coat a plate of pasta.  Also good on potatoes and vegetables. 

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2 Tbsp olive oil

1 medium onion, cut into 1/8" wide slivers

2 cloves garlic, crushed

4 lb cooking tomatoes (Roma are great for this), chopped coarsely

12 oz (2 small cans or 1 large) tomato paste

½ lb mushrooms, sliced

Basil, Oregano, Parsley to taste (lots and lots!), fresh or (if need be) dry

2 bay leaves


In a large saucepan, heat olive oil until almost smoking. Add onion and garlic; sauté until translucent. Add tomatoes and mushrooms (if using dry herbs, add them now); when tomatoes are almost boiling, lower heat and stir in tomato paste. Simmer until mushrooms are tender. Add fresh herbs and simmer for ten minutes or so. Serve over spaghetti with grated Parmesan and Romano cheese, as a pizza sauce, or with lasagna.


Variations: add chunks of summer squash, eggplant, bell peppers or other tasty vegetables with (or instead of) mushrooms.


This recipe freezes well. 

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4 large, mildly hot chiles (Beaver Dam or Anaheim)
4 oz. jack cheese, cut in strips
3 eggs
6 Tbsp. milk
6 Tbsp. all purpose flour
1/2 c. (2 oz.) grated sharp cheddar cheese

Cut a slit down the side of each chile and gently remove any seeds. Fold or stuff an equal amount of cheese in each chile. Arrange chiles side by side in a lightly buttered shallow 2-quart casserole or 9 x 9” baking dish. Beat eggs until thick and foamy. Add milk and flour. Beat until mixture is smooth. Pour egg batter evenly over chiles and sprinkle with cheddar cheese. Bake uncovered, in a 375 degree oven for about 30 minutes or until casserole is puffed and jiggles only slightly when gently shaken.  Garnish hot casserole with olives and serve at once with salsa. (Adapted from “Sharon’s Baked Chiles Rellenos” on www.cooks.com)

4 servings

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Updated 8/17/2003
© Karen Strickler