Heritage Farm Recipes

Enjoy fresh, delicious Heritage Farm produce in a new way with these tasty recipes.  What’s your favorite?



1/4 cup hazelnut oil (or mild extra-virgin olive oil)
Grated zest of 1/2 lemon
1 Tbsp fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp very finely minced fresh lemon thyme leaves
Salt and freshly ground black pepper

To make:
To make the vinaigrette, combine the oil, zest, lemon juice, mustard and thyme in a small jar and seal tightly.

Shake vigorously to combine. Season to taste with salt and pepper.

Set aside at room temperature.

You can make the vinaigrette up to 2 days in advance and store it in the refrigerator, where the flavors will marry beautifully. Be sure to let the dressing come to room temperature before using.


1 cup olive oil (warmed)
1 head garlic (peeled, crushed, chopped)
1 small onion (finely diced)
3 tablespoons cilantro (finely chopped)
2 tablespoons lemon juice
2 tablespoons lime juice
Salt (to taste)

Add all to a blender or food processor, and blend until incorporated and the garlic and onion are thoroughly broken down. Transfer to a nonreactive dipping bowl (stainless steel, glass, or ceramic). Cover and refrigerate until ready to use. Use within 10 days.



-1 pint plain whole fat yogurt
-1 large cucumber, peeled, seeded, chopped
-1 green pepper, halved and seeded
-Juice of 1⁄2 lemon
-1⁄4 cup of mint leaves, chopped
-1⁄2 teaspoon cumin
-1⁄2 teaspoon coriander
-Salt and pepper to taste

Mix all of the above and serve. 
Option 1: substitute cilantro for mint. Option 2: add finely chopped onion or garlic.


1 small onion, peeled
2 medium cubanelle peppers, seeded
1 cup ají dulce peppers, chopped
1 medium head of garlic, cloves peeled
2 large cilantro sprigs
1 medium head of garlic, cloves peeled
4 recao leaves ( substitute: 4 cilantro stems)

Place all ingredients in food processor. Mix until evenly chopped. Pour into a jar and chill!
This will yield 2 cups and keep for up to 4 days.
You can freeze sofrito in ice cube trays and store in a freezer bag. Each cube = 1 serving.


1 lb green tomatoes
½ medium white onion diced
1-2 serrano or jalapeño peppers
½ cup chopped fresh cilantro
1 tablespoon lime juice

Halve tomatoes to remove the interior section around the stem, then halve again. Lay out on a foil-lined baking sheet. Broil in the oven at the top rack for 5 minutes or until lightly browned. Soak onion in a bowl of cold water for 5-10 minutes. This will reduce the onion’s bite. Place tomatoes in your food processor and pulse a few times. Drain the onion and add it along with the remaining ingredients. Pulse until desired texture is reached. Taste for seasoning and add salt and lime juice as desired. Serve immediately, or chill for a bit in the fridge so the flavors meld.



1 pound Swiss chard
½ cup heavy cream
1 cup grated cheddar or Gruyére
1 Tablespoon grainy mustard
2 Tablespoons grated parmesan
1/4 teaspoon freshly ground black pepper

Preheat oven to 410ºF.
Tear Swiss chard into bite-size pieces into an oven-proof dish.
Mix double cream with grated cheddar or Gruyère and mustard, pour over chard into the dish.
Sprinkle Parmesan and ground black pepper over the chard.
Bake for up to half an hour.


5 medium zucchini
1 clove of fresh garlic
2 tablespoons of extra virgin olive oil
1 sprig of fresh (1 tbsp dried) oregano
salt and pepper

To make:
Wash the zucchini and cut into 1/2” – 1” cubes.

Crush a clove of fresh garlic with the back of a knife, put it in a pan with 2 tablespoons of extra virgin olive oil over medium heat, and let it infuse its flavor for a minute.

Add the zucchini, oregano leaves, salt, and pepper, and let cook for about 5 minutes on medium heat without the lid, stirring constantly with a wooden spoon. It will take just 5 minutes to cook if the zucchini are fresh and tender. Otherwise you can cook them 10 minutes more by adding a tablespoon of hot water, if you prefer them more tender or if they are not so fresh. It’s better to leave them slightly crisp and al dente, to enjoy their freshness.

Serve the zucchini warm, sprinkled with some leaves of fresh oregano.


10 baby eggplants
1 Tablespoon olive oil
½ teaspoon cumin

1 teaspoon coriander
Crushed red pepper, to taste
1 handful= chopped fresh parsley

Preheat oven to 400*F. Cut eggplants in half lengthwise Pour olive oil on baking pan. Sprinkle cumin, coriander and crushed red pepper into olive oil and mix it up. Place eggplant cut side down into oil and move it around to get some oil in the eggplant. Turn the eggplants on to skin side. Back for 25 minutes. Serve hot and enjoy! For an extra thrill, serve with aioli on the side.


Adapted from Momofuku by David Chang and Peter Meehan

4 cups whole hakurei turnips, tops removed
1 cup water, piping hot from the tap
½ cup rice wine vinegar
6 tbsp sugar
2¼ tsp kosher salt

Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves. Pack the turnips into a quart jar, pour over the brine, cover, and refrigerate. These will be best about a week after you make them, and they will last for months! Makes 1 quart


Serves: 4 to 6 | Time: 10 minutes

2 large bunches kale, any variety (1.5 lb)
2 tablespoons olive oil
3 cloves garlic or scapes, thinly sliced
Pinch red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 small lemon

To make:
Massage whole leaves gently to break down the fiber and make the flavor stand out.

Pull kale leaves from stems. Coarsely chop leaves. Rinse them, but do not dry.

Heat oil in a large, high-sided sauté pan over medium heat until shimmering. Add garlic and red pepper flakes, and stir until fragrant, about 1 minute (do not let the garlic brown).

Add kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all kale is added. Stir in salt and pepper. Cover and cook, stirring occasionally, until kale is just tender, about 5 minutes. Remove from heat, stir in the lemon juice, and serve.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


1 sheet puff pastry, thawed (if frozen)
1/2 cup pesto
2 shallots, thinly sliced
1 large zucchini, thinly sliced
2 Tbsp good-quality olive oil
Salt and pepper to taste
1/2 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 cup fresh basil, finely chopped
Zest of 1 lemon

Preheat oven to 400F. Line a 9′′x12′′ baking sheet with parchment paper. On a clean surface lightly dusted with flour, roll out the puff pastry so that it’s just slightly bigger than the prepared baking sheet. Transfer onto the baking sheet, folding in edges to create 1/2′′ border. Carefully spread pesto onto pastry, leaving the border untouched. In a large mixing bowl, toss zucchini slices with olive oil, salt, and pepper. Arrange slices on top of pesto, overlapping them slightly as you go. Sprinkle with crumbled feta and grated Parmesan. Lightly brush the edges of the tart with beaten egg. Bake in preheated oven for 20-25 minutes, or until the pastry is puffed and golden, and the zucchini are just starting to brown around the edges. Cool 5-10 minutes, then add a scattering of chopped basil and lemon zest at the last minute.


1 bunch swiss chard, leaves roughly chopped and stems diced
1 fresh onion, greens sliced and bulb diced
2 cloves fresh (not cured) garlic, minced
4 leaves basil, chiffonade
2 teaspoons olive oil
¼ teaspoon crushed red pepper
2 Tablespoons water
1 teaspoon grated Parmesan
Kosher salt

Over medium heat, place a heavy pan with a tight fitting cover. Add oil, and once shimmering, saute onion bulb, garlic, and chard stems, about 5 minutes. Add chard leaves, onion greens, and pepper. Mix well, add 2 Tablespoons water, cover. Steam for about 5 minutes. Remove lid and continuously stir until water evaporates. Stir in cheese, add salt to taste, garnish with basil.

Option: Instead of cheese, add 2-4 Tablespoons raisins before steaming, and add 1 Tablespoon of toasted pine nuts with basil as garnish.


2-3 summer squash, peeled, chopped
2-3 carrots, peeled, chopped
1 small to medium onion, peeled, diced
2-3 cloves garlic, smashed

2 Tablespoons white vinegar
2 Tablespoons ketchup or tomato paste
¼ teaspoon ground black pepper
1-3 Tablespoons oil

Caramelize the onion in a heavy bottom pan with a tight fitting lid (Dutch oven works best). Add carrots and cook until softened. Add squash, garlic, pepper and vinegar. Stir then cover with lid. Stir occasionally so the bottom doesn’t burn. In the last five to ten minutes stir in your ketchup or tomato paste. For a chunkier dip, just mash with a potato masher, for a smooth dip use an immersion blender or regular blender.


1 head of red cabbage, sliced
½ red onion, sliced
2 large carrots, grated
½ cup cilantro, chopped
1 Tablespoon vegetable oil
2 Tablespoons brown mustard seeds
1 Tablespoon cumin seeds
1 large garlic clove, minced
½ jalapeño pepper, finely chopped
¼ cup apple cider vinegar (with the mother)
½ teaspoon sugar
¾ teaspoon freshly ground black pepper

Combine cabbage, onion, carrots, and cilantro in a large bowl (or use a food processor with the grater attachment). In a small pan on medium heat, heat oil and toast the seeds, maybe two minutes. After cooling a moment, add garlic and jalapeño. Wait two minutes, add vinegar, sugar, pepper. Stir to dissolve sugar. Pour over cabbage mix and toss. Let stand for 15 minutes.


3 beautiful tomatoes, any variety, sliced
1 Tablespoons good balsamic vinegar
3 Tablespoons extra-virgin olive oil
1 clove garlic, smashed
1 generous pinch Maldon sea salt
Generous fine ground black pepper
1 handful fresh basil leaves, washed, dried

Smash one clove of garlic and place in a small bowl. Add oil and leave at room temperature. Wait a few minutes so the garlic’s oils meld with the olive oil. Slice tomatoes evenly and arrange on the serving plate. Remove garlic from oil, add vinegar and drizzle over tomatoes. Scatter tomatoes with salt and pepper, then tear basil leaves evenly over the plate. Enjoy!


1 delicata squash
Oil spray
Sea salt and pepper, to taste

Wash squash and dry. There’s no need to peel the squash. Halve lengthwise. Spoon out the seeds and put to the side. Cut the squash into ¼“ thick slices, but note that the thinner the slices, the crispier the rings; thinner slices should cook a shorter time. Place the squash on a lined cookie sheet in a single layer. Spray with oil. Season with sea salt and pepper. Broil on low until golden brown freckles appear. Flip over and cook until golden brown freckles appear. Remove and serve immediately.

Main Course


1 summer squash, chopped
4-5 shishito peppers, sliced
1 leek stalk, chopped
2 scallions, chopped
½ heirloom tomato, chopped
½ slicing tomato, chopped
1 ear of corn kernels, de-cobbed (carefully)
2 cloves of fresh garlic, sliced
1 handful of fresh basil leaves, julienned
2 Tablespoons oil, olive or avocado

Heat oil in a saute pan over medium heat. Add leeks, scallions, and peppers. Once softened (3-4 minutes), add in summer squash. After 2 minutes, add garlic and tomatoes. After 2 minutes, add corn and stir for another 2 minutes. Remove from heat, add basil. Season to taste.


1 8.8-ounce package dried egg fettuccine
(such as De Cecco)
4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed (or 2 tbsp beef broth and 2 1/2 tablespoon low-salt
chicken broth)
5 tablespoons grated parmesan cheese plus additional for serving

To make:
Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.

Melt butter in large skillet over medium low heat.

Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes.

Transfer sage to paper towels. Add veal stock to brown butter.

Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry.

Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.



1 C sugar
2 C water
5 sprigs of mint
1/4 C freshly squeezed lime juice
Zest of 2 limes
2 tablespoons fine julienned mint
1 Tbsp brown sugar

To make:
In a medium saucepan over medium heat,
combine sugar and water until the sugar

Add the mint sprigs. Stir until mixture comes to a boil, then reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.

Place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint). Add lime juice, rum, and lime zest to the strained syrup mixture and stir to combine. Add brown sugar.
Chill overnight or at least 4 hours. Process in ice cream maker according to manufacturer’s
instructions. Makes 8 to 10 servings.



This recipe is courtesy of Amy Zavatto, author of multiple boozy books and a devoted Snug Harbor supporter. Check out more of her delicious cocktail recipes here.

3-4 Snug Harbor sage leaves, gently rinsed and patted dry
1/2 oz freshly squeezed orange juice
2 1/2 oz Longdon dry gin
1/2 oz bianco vermouth*
Garnish: 1 healthy sage sprig or orange peel

Drop sage leaves in a cocktail shaker, add o.j., and gently muddle to release the sage leaf oil. Fill with ice and pour in gin and vermouth. Shake well for 10-15 seconds, strain into an ice-filled rocks glass, and garnish.

*Bianco vermouth is a white vermouth that has a sweeter, fuller flavor profile than dry white. Always refrigerate your vermouth, as it will spoil once opened at room temperature.


This recipe is courtesy of Amy Zavatto, author of multiple boozy books and a devoted Snug Harbor supporter. Check out more of her delicious cocktail recipes here.

3-4 fresh Snug Harbor strawberries, washed and hulled
1/2 basil syrup (see Basil Syrup recipe)
1 1/2 oz silver tequila
1/2 oz Cointreau, Grand Marnier, or triple sec
3/4 fresh lime juice
1 large Snug Harbor genovese basil leaf

Drop the strawberries into a shaker with the basil syrup and muddle until their juices run free and their flesh is thoroughly crushed. Fill with ice and pour in the tequila, orange liqueur of your choice, and lime juice. Shake for 15-20 seconds and strain into an ice-filled rocks glass. (If you prefer, you can serve it up — aka, no ice) Garnish with the basil leaf.


1/2 cup packed basil leaves, washed
1 cup white granulated sugar
1 cup water

Add basil leaves to a small sauce pot. Muddle gently to release the oils. Add sugar and water and heat over medium flame, stirring until sugar has dissolved. Strain leaves and store syrup in airtight container for up to 2 weeks in the refrigerator.


1 cup sugar
1 cup water
4 fresh rosemary sprigs

In a medium saucepan over medium-high heat, stir together sugar, water, and rosemary. Bring to a boil, stirring regularly. Boil 1 minute until sugar fully dissolves. Take off heat and let stand for 30 minutes. Pour through a mesh strainer to remove plant matter. Store in an airtight container. Chill for 4 hours. This makes 1.5 cups, and will store in the fridge for up to 1 month.

This recipe breaks our low sugar rule, but it’s worth it. Use this syrup to glaze carrots or finish a chicken along with a squeeze of lemon juice. Use this also in a rosemary gin fizz with lemon juice, gin, finished with club soda. Make than lime juice for a gimlet. Or use bourbon with lemon and rosemary syrup for a bourbon sour.