Recipes


Adas bil Hamod (Lebanese Lentil Lemon Soup)
Albondigas Soup
Asian Style Healing Power Puree of Greens Soup
Asian Style Saute
Asparagus and Ricotta Phyllo Tart
Avocado Enchilada Filling
Baby Greens with Warm Gorgonzola Dressing
Baked Eggs with Collards and Cheddar Garlic Grits
Baked Potatoes Topped with Spicy Vegetable Stew
Baked Squash
Baked Squash Gratin
Baked Zucchini
Baked Zucchini Au Gratin
Balsamic Potato Salad with Summer Herbs
Balsamic Vinaigrette
Barley and Kale Gratin
Basic Italian Dressing
Beet-Top Crustless Quiche
Beets and Pasta
Black-eyed Pea and Sorrel Stew
Braised Lemon Swiss Chard
Braised Mixed Greens with Fresh Peas
Butternut Squash and Apple Bisque
Carrot and Daikon Salad
Carrot Muffins
Celery Salad
Chard Soup with Cream Cheese “Croutons”
Chicken and Strawberry Salad
Chicken Teriyaki over Stir-Fried Vegetables
Chicken with Fresh Basil and Peppers
Chicken, Pasta, and Vegetable Cold Salad
Choose Your Own Adventure Potato Salad
Cilantro, Caper, and Lime Dressing
Collard Greens with Almonds
Colorful Arugula Salad
Coucous with Chickpeas, Tomatoes, and Edamame
Creamy Swiss Chard with Red Kidney Beans
Curried Rice Patties with Tahini Dressing
Extra Beet Surprise
Fire Cider
Fish Tacos
Fresh Greens with Garlic and Oregano
Fried Garlic Scapes
Fried Rice with Bok Choy
Garlic Cucumber Sauce
Garlic Roasted Chicken Breast
Garlic Scape Pesto
Garlicky Brussels Sprouts Saute
Garlicky Green Beans
Ginger Dressing
Greek Baked Zucchini
Green Bean and Mint Salad
Green Eggs (and ham)
Grilled Potato and Carrot Salad
Hot and Sour Soup with Swiss Chard
Hot Marinated Cauliflower
Indian-Spiced Kale and Chickpeas
Jack’s “Very Versatile” Homemade Salad Dressing
Kale and Potato Tarragon Salad
Kale Meal
Kale Soup
Kichidi
Lacto-Fermented Pickles
Leeks Vinaigrette
Lima Bean and Greens Casserole
Litchfield Small Slaw
Manhattan Clam Chowder
Marinated Cucumbers and Tomatoes
Mexican Potato Omelet
Micah’s Chard Pie
Minted Snap Peas
Mustard Greens with Corn, Leeks, and Bacon
Mustard Vinaigrette
October Stir-Fry
Oregano Baked Onions
Oven Fried Zucchini Spears
Pasta with Dark Greens
Peanut Butter Balls
Peppered Pork and Pears
Pesto
Pig Foot Soup to Die For
Poached Eggs in Cilantro Parsley Butter
Pork, Kale, and Bok Choy Stir-Fry
Portuguese Kale Soup
Potato Wedges with Oregano-Garlic Butter
Quiche Crust
Quick Creamed Spinach
Quick Half-Sour Pickles
Rhubarb Sauce
Rick’s Tacos with Garlicky Mexican Greens
Rigatoni wth Pumpkin and Bacon
Roasted Beet Salad
Roasted Glazed Parsnips and Carrots with Orange and Thyme
Roasted Sweet Potatoes and Peas
Roasted Tomato Sauce
Roasted Vegetables
Sauteed Kale with Balsamic Vinaigrette
Scallion Dressing
Seven O’Clock Cucumber Salad
Soy Ginger Dressing
Spaghetti Squash Bake
Spanakopita
Spanish Greens
Special Indian Tomato Sauce
Spinach and Garlic Scape Frittata
Spinach Rice
Spinach Stuffed Chicken Breasts
Spring Greens Salad with Dressing Variations
Spring Turnips with Greens and Raisins
Springtime Pesto
Steamed Asian Greens with Honey Soy Sesame Dressing
Steamed Chard w/ Balsamic Vinegar and Honey
Steamed Greens and Gomasio
Steamed Greens with Lemon and Garlic
Steamed Hot and Sour Hearts of Bok Choy
Stuffed Cabbage Casserole
Sugar Snap Pea Salad with Lemon Mint Vinaigrette
Summer Squash Frittata
Super Simple Savory Chard
Tabouleh with Mint and Pistachios
Tangerine Kale
Tex-Mex Soft Vegetable Tacos
Tomato Potatoes
Tomatoes with Feta and Oregano
Turnip Greens
Two Way Street Beets
Vegetable Lasagna
Warming Winter White Bean and Kale Soup
White Bean and Collard Soup
White Bean and Greens Soup
Winter Squash Bread
Yummy Vegetable Pie
Zucchini Basil Tart
Zucchini Lasagna

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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