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Winter Vegetable Pasta with Cheese
– adapted form Your Organic Kitchen by Jesse Ziff Cool   12 oz. angel hair or linguine pasta 3 tbsp. extra virgin olive oil 1 onion, peeled and cut into small wedges 2-3 garlic cloves 2 tbsp. balsamic vinegar ½ c. chicken or

Roasted Root Vegetables
Pre-heat Oven to 400 degrees 3 Purple Potatoes 3 Butterball Potatoes 4 Winter radishes 4 Carrots 1 Large Cippolini Onion - cut in wedges 4 Tablespoons Olive oil Salt to taste   Chopp vegetables and toss with olive oil and salt. Roast ti
Products (Onion, Radish, Carrot, Potato)

Asparagus Guacamole
2 cups chopped, cooked asparagus 2 tbl. plain yogurt or sour cream 2 tbl. fresh lime juice 2 tbl. fresh minced green onion 2 tbl. tomato salsa 1 tbl. minced cilantro 1 tbl. minced garlic 1/2 tsp. cumin salt and pepper to taste Puree asparagu
Products (Asparagus)

Beet and Fennel Soup with kefir
  2 tablespoons olive oil 1 cup chopped onion 1 cup chopped fennel bulb 1 1/2 teaspoons fennel seeds 2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes 2 cups low-salt chicken broth 1 cup unflavored kefir Ad
Products (Onion, Fennel, Beet)

Zucchini Hummus
Makes 2 servings1 zucchini, peeled and chopped2 tablespoons raw Tahiti2 tablespoons fresh lemon juice 1 clove garlic1/4 teaspoon ground cumin1/4 teaspoon paprika1/4 teaspoon sea salt1 tablespoon chopped parsley for garnish (optional)1 pinch of paprik

Fried Green Tomatoes
Fried Green Tomatoes: Beat 2 eggs with about 2 tbs. milk. Mix breading of your choice (cornmeal, bread crumbs, wheat germ, or flour) with salt, pepper, choice of herbs ( Italian or caraway, curry, sesame seed, or chile powder) and, if desired grate
Products (Tomato)

Cauliflower Cheese Soup
Put aside 2 c. cauliflower flowerets of large head. Cut up the remainder and boil in 1 qt.water with 1 large diced potato, 1 medium diced carrot, and 1 1/2 c. chopped onion until all veggies are very tender. Puree in blender and transfer to large

Warm Greens Salad
Stir-fry in large wok or skillet several bunches chopped mixed leafy greens (mustard, chard, beet greens, cabbage leaves, kale, escarole...) Add greens a little at a time, and when wilted down, add more. When greens are wilted and tender, stir in 2
Products (Kale, Leek, Chard)

Mexican Tomato Soup
This is a twist on fresh tomato soup. You can also make plain tomato soup by omitting the lime juice, adding fresh basil, and substituting croutons or crackers as the garnish.   1 medium onion 2-4 stalks celery, (also finely chopped celery le

Hot Salsa
1-1/2 C tomatoes, finely diced 1/2 C onion, diced 1/2 C green pepper, diced 1 T olive oil 2 t lime juice (add rind peelings for additional flavor) 1 t hot pepper with seeds (jalepeno, corno di toro, habenaro, etc.) 2 T cilantro 1/4 t salt 1/4 t black
Products (Tomato)

Kohlrabi Vegetable Stew
modified from The Rolling Prairie Cookbook
Products (Celeriac, Kohlrabi)

Sweet Melon Salsa
From Rolling Prairie Cookbook, p. 25. By Nancy O'Connor, 1998.

Broccoli Slaw
Broccoli, Slivered Almonds, Cranberries, Red Onion w/ Buttermilk Dressing

Barbeque Green Beans
BBQ Green Beans 4 slices of bacon                               cup brown sugar cu
Products (Onion, Green Beans)

Grilled Stuffed Peppers
from The Heirloom Gardener Magazine

Farm Apple Cake
1 cup oil 2 teaspoons cinnamon 2 eggs 1 teaspoon nutmeg  2 cups sugar 5 cups raw, peeled, thinly sliced apples  2 cups sifted flour 1 cup chopped nuts  1 teaspoon salt 3 Tablespoons lemon juice  1 teaspoon baking soda &
Products (Eggs, Apples)

Parsnip and Apple Soup
1 large boiling potato  2 parsnips (about 1/2 pound), peeled and chopped fine  3 shallots, chopped fine (about 1/4 cup)  1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine  1 gra
Products (Leek, Parsnip, Potato, Parsley, Apples)

Spaghetti Squash with Feta, Arugula and Pine Nuts
3 lbs spaghetti squash, halved and seeded (about one medium squash)  1 large bunch arugula, washed and chopped 1 clove garlic  1 T. virgin olive oil  4 oz feta, crumbled or cut into cubes  3 T. pine nuts  Sea salt and b

Herbed Salad Dressing for Salad Lovers
1/4 c. rice vinegar  1-2 T. lemon juice (fresh squeezed is best) 1/2 t. sugar  1/2 t. Dijon-style mustard  2-3 T. freshly chopped herbs (I use basil, parsley, thyme, oregano or chives) 1/2 c. good light olive oil  2 garlic c

Beet, Arugula & Goat Cheese Grilled Cheese
1-2 Beets Olive Oil Arugula Goat Cheese Butter French Bread 1/2 ounce sherry (optional) Salt Start off by roasting the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil
Products (Greens: Arugula, Beet)

Fried Green Tomatoes
Ingredients 1 large egg, lightly beaten 1/2 cup buttermilk 1/2 cup all-purpose flour, divided 1/2 cup cornmeal 1 teaspoon salt 1/2 teaspoon pepper 3 medium-size green tomatoes, cut in
Products (Green Tomato)

Sweet Potato Toast
All you need is a large sweet potato and a toaster. Cut sweet potato lengthwise into 1/4 inch slices, I start by slicing pieces from the middle of the potato for the biggest slices. Set your toaster on your highest setting, pop the slices in the to
Products (Sweet Potato)

Sage Honey
Easy medicinal sage infused honey.
Products (Raw Honey, Common Sage)

Restaurant Style Garlic Mashed Potatoes
Ingredients1 1/2 pounds red potatoes (about 8 small), quartered, skin left on1 1/2 teaspoons kosher salt, divided1/4 teaspoon fresh ground black pepper1 teaspoon garlic powder1/2 cup sour cream1/2 cup grated Parmesan cheese1/4 cup unsalted butter, cu
Products (Potato)