Summer Stuffed Chicken


4 Boneless Skinless Chicken Breast Halves
1 cup Feta Cheese
3/4 cup Roma Tomatoes, seeded, chopped
1/4 cup fresh Parsley
1/4 cup Lemon Juice
3 Tbsp Olive Oil
1 Tbsp Garlic, minced
Salt & Pepper to taste


1. Cut a pocket in the chicken breast
2. Combine all ingredients (except Salt & Pepper) in a bowl
3. Stuff mixture into chicken pocket
4. Coat chicken with Olive Oil, Salt & Pepper.
5. Grill covered for 10-12 minutes per side.

Pichi Pacchiu Green Beans


2 cups diced fresh Tomatoes
3 - 4 Tbsp Olive Oil
3 - 4 cloves Garlic, sliced
8 Basil Leaves
1 LB Fresh Green Beans
Grated Parmesan Cheese


1. Boil Green Beans for 5 - 6 minutes
2. Saute the garlic in the olive oil in 12" frying pan on medium heat for 5 minutes to soften garlic and infuse oil with garlic.
3. Add tomatoes and saute for another 3 - 5 minutes
4. Add basil and drained green beans. Saute for another minute. Salt and pepper to taste.
5. Serve and grate parmesan cheese on individual servings.

Sauteed Pea Tendrils with Garlic Scapes


1 bag of pea tendrils, washed and roughly chopped
1 cup of tender ends of garlic scapes, excluding the seed pod, cut into 1/8 inch pieces
2 tblsp butter or olive oil
Salt (kosher if you have it) and pepper to taste


Heat a sauté pan over medium - high heat. Add oil or butter (or a mixture of the two), add scapes and sprinkle lightly with salt. Cook, stirring, until scapes are bright green and slightly softened. Add chopped tendrils and cook until they are just wilted. Add further salt and ground pepper to taste.

Wasabi Mashed Cauliflower


1 head cauliflower
3 Tbsp butter or margarine
¼ cup to ½ cup milk or half n half
1 tsp wasabi paste (you can find this in the grocery store in the aisle of Asian food)
Salt and pepper to taste


1. Cut cauliflower up into florets and put in microwave safe bowl.
2. Add 2 tbsps of water to cauliflower bowl, cover and microwave until fork tender (approx 7-8 min on high)
3. Remove cauliflower from microwave and add to food processor or blender (you can mash by hand but the consistency will be more lumpy). Add in butter and milk until you get the desired consistency based on your preference.
4. Add wasabi paste, salt and pepper and blend again.
5. Serve immediately

Broiled Beet Slices with Maple-Teriyaki Sauce


5 medium beets, scrubbed and trimmed
½ cup butter
2 Tbsp maple syrup
1 Tbsp minced or pressed garlic
1 Tbsp finely chopped or grated fresh ginger
1 Tbsp soy sauce or tamari


1. Preheat oven to 400F
2. Boil beets for 45 minutes to 1 hour or until easily pierced with a sharp knife.
3. Run beets under colder water and slip off skin. Slice into ¼-inch rounds.
4. Melt butter in a small pan over medium heat. Stir in maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined remove from heat.
5. Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5-10 minutes.

Creamy Pac Choi Soup

This recipe takes the flavors of a Japanese clear vegetable soup and gives them a the blender…with a potato and a touch of sour cream. The soup ends up thick and slightly creamy - and incidentally a lovely shade of jade green.


1 Tbsp peanut oil
½ cup chopped spring onions, divided
3 cloves garlic, minced (about 1 ½ tsp)
2 tsp coarsely chopped fresh ginger
2 heads mini Pac Choi chopped
1 large potato, peeled, diced
3 cups vegetable stock or water
¾ tsp salt
¼ tsp freshly ground black pepper
Pinch hot pepper flakes
1 tsp toasted sesame oil
2 Tbsp sour cream

1. Heat the peanut oil in a medium pot over medium high heat. Set aside a couple tablespoons of spring onions for a garnish. Add the remaining spring onions, garlic, and ginger to the pot. Cook stirring until fragrant, about 1 minute.
2. Add the Pac Choi and potato. Pour in the stock or water and add the salt, pepper, and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil.
3. Transfer the soup to a food processor or blender and puree. Ladle soup into individual bowls.
4. Garnish each bowl with a dollop of sour cream and some chopped spring onions. Serve immediately.

Collard Greens with Rice

2 cups chicken or meat stock
1 cup long grain rice
1 tablespoon butter or margarine
2-3 cups chopped collard greens.
Salt and Pepper to taste.

1. Bring the stock to a boil in 2 quart saucepan. Add the rice, butter or margarine, and salt; stir.
2. Bring back to a boil. Cover and reduce heat.
3. After 10 minutes add chopped Collard Greens a handful at a time, stirring after each addition.
4. Cover and cook additional 5- 10 minutes, or until rice is tender.
5. Season with Pepper and Salt before serving.

Roasted Summer Vegetables

1 zucchini
1 summer squash
1 pepper
1 onion
1 tbsp Kosher Salt
1 tsp Pepper
Olive oil

1. Pre-heat oven to 450 degrees
2. Chop zucchini, summer squash, onion, and pepper into 1 inch segments.
3. Put all vegetables in roasting pan and drizzle with olive oil to coat.
4. Sprinkle with kosher salt and pepper
5. Put roasting pan full of veggies in oven for approximately 15 minutes or until vegetables are soft and start to brown.
6. Serve immediately.
7. For a change add some cherry tomatoes before roasting or top with parmesean cheese.

Broccoli Raab Pesto with Pasta

" 1 bunch broccoli raab, tough lower stems removed
" 1/2 cup walnuts
" 3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
" Kosher salt
" 1/4 cup part-skim ricotta cheese
" 2 cloves garlic
" 1/2 pound pasta

1. Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli raab in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli raab from being overcooked and will set the lovely green color.
2. Drain the broccoli raab and squeeze out any excess water; coarsely chop. Place the broccoli raab in the bowl of a food processor and puree until it is a coarse paste. Add the walnuts, garlic and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
3. Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli raab blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
4. While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano.

Potato and Carmelized Onion Pizza

" 1 pizza dough homemade or store bought
" 1 to 2 medium size potatoes
" 1 large onion
" 1 tsp brown sugar
" grated fontina cheese
" Tomato sauce

1. Preheat oven to 400.
2. Slice potatoes into ¼ inch slices (leave skin on) and boil until tender but still slightly firm, put aside.
3. Slice onion and sauté with butter or olive oil and brown sugar in skillet until a rich golden brown about 10 minutes on med heat
4. Roll out pizza dough and spread tomato sauce. Layer on carmelized onions and potatoes. Top with grated fontina cheese.
5. Bake until crust and cheese start to brown..about 10 to 15 minutes.

Winter Squash Risotto

6 cups chicken or vegetable stock
1 yellow onion, finely diced
1 ½ cups Arborio rice
1 cup winter squash
1 cup parmesan cheese

1. Keep chicken or vegetable stock at a simmer.
2. Sauté onion in butter in skillet over medium heat until wilted and lightly colored, about 5 minutes. Add rice, stir to coat, and cook for 1 minute. Turn heat to high.
3. Gradually add 2 cups hot stock and cook at a boil, stirring just a few times. When first batch of liquid is fully absorbed, add more stock ½ cup at a time, stirring constantly. Continue until you've used all the stock.
4. Stir in cooked squash. Continue cooking until rice is tender and the sauce is creamy. Off heat, add parmesan and sage. Season with salt and pepper.

Cooking squash:
1. Cut squash in half and scoop out seeds. Brush cut surface with oil and set squash, cut side down, on a baking sheet.
2. Bake at 375 until very soft when pressed with a finger, ~30 minutes.


Dragonfly Farms * 40 Prescott St., Pepperell, MA 01463 * (978) 433-3906 * email