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Beet Tacos
by Robyn Jasko

forget the meat---try the beet!
Best Iced Coffee Ever
by Chef Larry Larson

The best iced coffee Larry has ever had.

Cheese Souffle
by Chefs Jason and Cinsy Caminos

This was adapted from one of Julia Child's recipes. It is one of my favorites and much simpler than most people think. —Jason Caminos
Chef Dan's Cardamom Sugar Snap Peas
by Chef

A tasty Spring/Summer snack!

Chicken and Shrimp Stirfry
by Chefs Dow and Rick Fox

...a light, healthy, and satisfying Spring dish.
Chicken Cacciatore
by Chef Tony Mazzola

...secret Tony's recipe!

Chilled Cucumber Salad
by Chef Alex Yi Zhong

Chef Alex Yi Zhong makes Chilled Cucumber Salad.
Cold tomato avocado soup
by Christopher Eugster

This is a great cold no cook soup that is really versatile. You can make it as per the recipe or you can add just about anything fresh. Fresh herbs, fresh vegetables, hot peppers will make this soup yours.

Coq Au Vin
by Chef Damian Sansonetti

Damian's heart warming coq au vin is perfect for the chilly winter season!
Corn and Crab Chowder
by Chef Dick Barrows

...great for a starter or main course!

Dahi Aloo Curry
by Floyd Cardoz

Dahi Aloo Curry
Diver Scallops, Roasted Red Grapes and Cauliflower Mousse
by Chef Mike Stollenwerk

A delicious pre-cursor to any dinner!

Easy, Amazing 20 Minute Tomato Sauce
by Robyn Jasko

Have a ton of tomatoes? Make this tasty sauce in just 20 minutes.
Eggs Inn Style
by Chef Steve Yeanish

This recipe is a favorite at the Oley Valley Inn, where Chef Steve Yeanish uses his own free-range chicken eggs.

Endive Aux Jambon
by Philip-George Davis

Chef Philip-George Davis makes Endive Aux Jambon.
Fancy Schmancy Green Tomato Olives
by Robyn Jasko

Another great way to use up all of those green cherry tomatoes. And, perfect for martinis!

Farmer's Tomato Sauce
by Chef Tim Stark

Turn those split, overripe and less-than-perfect looking heirloom tomatoes from your garden into this tasty sauce. Some people say splits have the most flavor, anyway, and since this recipe takes a lot of beaten up tomatoes, you can save the heirloom beauties for the salad.
Gardein Taco Truck Style Vegan Taquitos
by Robyn Jasko

Yes, it's made of fake meat, but get over it, because these Gardein Taquitos are pretty amazing.

Ginger Lime Shrimp
by Chef Huynh

A tasty Vietnamese specialty
Grilled Cumin Chicken with Spicy Thai Peanut Sauce on top of Soba Noodles
by Chef Ken Tarsitano

Chef Ken Tarsitano makes Grilled Cumin Chicken with Spicy Thai Peanut Sauce on top of Soba Noodles.

Haemul Pajun (Seafood Pancake)
by Sung Jun Oh

Wheat flour pancake with egg, crab meat, shrimp, squid, mushroom, carrot, onion, green onion and bell pepper. Served at Sung's Korean Bistro in Cincinatti!
Homemade Heirloom Tomato Ketchup
by Robyn Jasko

Making ketchup is super easy, and a great way to use up all of those cherry tomatoes.

Hot Chocolate Cheesecake
by Richard

Poblano peppers add a nice kick to this cheesecake.
Irish Soda Bread
by Chef Kelly Thos Shay

...just like they serve at McCarthy's!

Lamb - Mint Tortellini with a Yogurt - Pimenton Dolce Sauce
by MaryannTerillo and Elisa Sarno

Lamb - Mint Tortellini with a Yogurt - Pimenton Dolce Sauce
Lemon Sorbet
by Chefs Erica Ungerleider and Syndi Kisthardt

A quick lemon sorbet that can be made at home, just in case you can't get to Lo Scopo! (an ice cream maker is required).

Mary's Homemade Summer Dried Tomatoes
by Chef Mary Seton Corboy

Chef Mary Seton Corboy makes Mary's Homemade Summer Dried Tomatoes.
Miso Stew
by Chef Wendy Landiak

Why not add the benefit of miso to your favorite stew recipe? Here is a start....

Nutella Hazelnut Toffee Cookies
by

Make grandmas love you more than their own grandchildren with these Nutella Hazelnut Toffee cookies.
Orange Crush Habanero Sauce
by Robyn Jasko

Make your own habanero hot sauce without macing your house by using this simple blender trick.

Pan-seared halibut with heirloom tomatoes
by Marilyn Schlossbach

Healthy and delicious seafood dish from chef Marilyn Schlossbach
Passionfruit Truffle
by Chef Tom Block

This is a delicious but decadent chocolate you can make at home!

Pasta Amore
by Chefs Jerry Pugh and Nikki Falcone

A healthy, hearty, pasta dish.
Patrick's Summer Radler
by Brewmaster Patrick Jones

A delicious summer drink!

Pumpkin Gnocci
by Robyn Jasko

Impress your dinner guests with homemade pumpkin gnocci from your own pumpkins (and don't tell them it was super easy to make)
Pumpkin Muffins
by

Perfect for the pseudo pumpkin lover!

Quick garden pizza
by Colleen Underwood

This homemade pizza is a quick and easy way to use those fresh tomatoes and other just-picked veggies. It keeps for a couple of days and makes a great appetizer too!
Rainbow Swiss Chard Potato Frittata
by Colleen Underwood

Use different colorful heirloom potatoes, like these Purple Peruvians, to mix up the classic frittata.

Raw Vegan Chocolate Mint Fudge
by

A healthy, delicious take on fudge, this recipe uses raw cacao which is chock full of antioxidants.
Red Fish Meuniere
by Chef Brian Mottola

...a Creole treat!

Roasted Beet Salad
by Chef Carolynn Angle

...a Standard Tap favorite.
Scalloped Kohlrabi
by Chef Josh Eckenrode

Chef Josh Eckenrode makes Scalloped Kohlrabi.

Scarlet Harlot (a Puttanesca)
by Chef Doug Lavallee

A wonderful Puttanesca sauce just like the one served by chef Doug Lavallee at Scarlet Begonias!
Seared Moroccan Yellowfin Tuna, Galeux d'Eysines Pumpkin, Pickled Vegetables, Grenada Chili Yogurt
by Damian Sansonetti

Chef Damian Sansonetti makes Seared Moroccan Yellowfin Tuna, Galeux d'Eysines Pumpkin, Pickled Vegetables, and Grenada Chili Yogurt

Shepherd's Pie with Braised Lamb
by Chef Andy Farrell

Shepherd's pie is the quintessential peasant food and pub icon. At Bridgid's we use slowly braised leg of lamb in place of the traditional American use of ground beef. Lamb brings a bold gamey flavor to the dish and a beautiful richness.
Shrimp Piquin
by Chef Francisco Gallardo, Mezcal's, Reading, PA

This classic appetizer has a fiery kick!

SOD Scones (Sundried Tomatoes, Onion and Dill)
by Alex Jamieson

A recipe from Chef Alex Jamieson's book, Living Vegan for Dummies.
Spaetzle
by Christopher Eugster

This is an easily made traditional Swiss noodle. It's my Father's original recipe from Switzerland and it's quite good and extremely versatile.

Stuffed Tomatoes
by Colleen Underwood, Chris Eugster

Great stuffed tomatoes, tomato season is coming, get ready!
Tabouleh
by Chef Mary Jarrah

...Burghul and Parsley Salad

Taro Cupcakes with Cream Cheese Frosting
by

WASPs and Asians alike will enjoy these taro root cupcakes.
Telepan Tomato Rice Soup
by Bill Telepan

Yummy yogurt-based tomato and rice soup

Tomato Caesar Salad
by Dave Pasternack

A Caesar style salad using heirloom tomatoes instead of Romaine lettuce.
Tomato Cucumber Salad
by Chef Nancy Agar of Nancy's Mediterranean, Kutztown, PA

This fresh salad is a great to make for a summer party

Watercress, Carrot, & Radish Salad
by Poppy

Carrots, Daikon Radish, and Watercress with a Sesame Orange Sauce.
Whole Wheat Pumpkin Cupcakes
by Chef Meredith Frantz

Meredith's top secret recipe.

Yogurt Fritter with Pepper Infused Honey
by Alex Raij

Pepper infused honey spices up these delicious yogurt fritters.