Oven Roasted Sweet Potatoes with Curry Mayonnaise

By Chef Mario



  • 6 small and similar in size sweet potatoes, washed thoroughly and cut into quarters
  • 3 tbs. of quality olive oil
  • Curry Powder to taste
  • 3 tbs. of mayonnaise


Preheat the oven to 375 degrees.
In a medium sized sauce pan, place the quartered sweet potatoes and add just enough water to cover them. Add salt to taste and cook them until tender. Drain well and toss them in a medium sized bowl with olive oil, salt and black pepper.

Cover a large cookie sheet with parchment and place the dressed and season sweet potato (make sure to spread them out and give each potato space and cook until they are crisp and have brown edges.

Meanwhile, in a small bowl, mix the curry and mayonnaise together (feel free to add a splash of lemon juice to add some brightness)

Peanut Stew with Sweet Potatoes and Collard Greens

By Chef Anna Buss


Serves about 4-6


  • 2 medium or 3 small sweet potatoes peeled and sliced into ¼ inch discs (yields about 4 cups)
  • 1 bunch collard greens, stemmed, and thinly sliced (stack leaves, roll them, and thinly slice)
  • 4 early girl tomatoes, blanched and peeled
  • 1 medium yellow onion, thinly sliced
  • 1 thumb sized nub of ginger, minced
  • 4 makrut lime leaves
  • 1 cup chunky unsalted peanut butter
  • 1 T coconut oil
  • 3 tsp salt
  • ½ t cumin
  • 4 cups water
  • 1 cup dried quinoa (cooked to package instructions)
  • Cilantro for garnish
  • Dry roasted peanuts for garnish


Core tomatoes, and make an x on the opposite end with a paring knife. Blanch in boiling water for 5 minutes. Remove tomatoes, let cool, and peel.  

Cook Quinoa to package instructions and set aside.

Melt coconut oil in a deep sauce pan at medium heat (I used my 4.5 quart le creuset).  Add onions, 1 tsp of salt, and cumin and cook for 10-15 minutes until soft, stirring frequently. Add tomato and mash it with a wooden spoon. Add the minced ginger and the lime leaves and let stew until tomato onion mixture is thick. Then add the peanut butter, the rest of the salt,  and the water. Simmer at a medium low heat and continue to stir until sauce is smooth. Add sweet potato and cook for another 15-20 minutes until the sweet potatoes are tender, stirring occasionally to prevent the peanut butter from sticking to the bottom of the pot. Then add the collard greens and let soften for a couple minutes. Serve in a bowl w/ quinoa and garnish w/ peanuts and cilantro.


Delicata Tacos

Towards the end of the summer I find myself avoiding summer squash and craving winter squash. At Happy Acre Farm we grow three varieties of winter squash: Butternut, Spaghetti and Delicata. While I used to be a faithful butter-nut I have since been wooed by the delicata, because you can eat the entire thing. They have a rich, butternut-like flavor, thin edible skin, and seeds that when roasted have a great crispy crunch. They are, as their name suggests, delicate and they cook quickly - on the stovetop or in the oven.

This recipe uses the entire squash, including the seeds, and goes well with lots of lime and a cold beer. Cheers from Happy Acre Farm.

  • 1 delicata squash
  • 2 bel canto italian sweet peppers, sliced in strips
  • ½ -1  jalapeno, minced
  • 1 medium candy onion, sliced
  • 1 tsp Garam Masala
  • Handful parsley, minced
  • Homemade guacamole
  • 2-3 limes
  • High heat oil
  • Salt and pepper

Preheat the oven to 350. Heat 3 ½ tablespoons oil in a skillet over medium high heat. Add the peppers and sautee, stirring every so often, until soft, 15-18 minutes. When they are nearly done, squeeze a lime over them.

Take the delicata and slice it lengthwise, scoop out the seeds and slice the two halves into thin crescents. Take the seeds, toss them in oil and place in a small baking dish, when ready bake until golden brown, 10-15 minuets. Once they’re out of the oven toss with salt and let cool.

Heat  ¼ cup oil in a skillet over medium high heat. Add the garam masala and fry it for a minute, making sure to stay nearby and stir frequently. Add the onions, reduce the heat to medium-low, cook for 5 minutes. Add the delicata, stirring to coat in the garam masala oil combination, cover with a lid and let cook. Check 10 minutes later, stir, cover again and let cook until they’re soft, and have a nice brown caramelization, 5-10 minutes. Remove from heat and let cool, salt to taste.

Heat the tortillas, then place on a large platter. Layer the delicata and the red peppers. Top with a dab of guacamole, some roasted seeds, a sprinkle of parsley and a good squeeze of lime.


Homemade Guacamole:

  • 1 avocado
  • ½ candy onion
  • 1 garlic clove smashed
  • 1 lime, juced
  • ½ jalapeno

Combine in food processor, blend until smooth.


Vegan Lasagna

By Chef Sam



  • olive oil
  • basil
  • 2 cloves garlic
  • 1/2 onion
  • mushrooms
  • zucchinni
  • spinach
  • 1/4 cup vegetable broth
  • 16 oz tofu
  • 8 oz vegan cream cheese
  • 2 tablespoons lemon juice
  • 1/8 teaspoon nutmeg
  • 1/4 cup nutritional yeast
  • 12 lasagna noodles
  • 2 jars tomato sauce


Prepare the Filling
Preheat oven to 375.
Coat pan with olive oil and sauce onions and garlic. Once tender add chopped zucchini, mushrooms and cook for about 1 minute more. Add vegetable broth and bring to a low simmer.
Once simmering add tofu (crumble in hand), vegan cream cheese and lemon juice. Stir constantly. Once cheese melts, add nutmeg and nutritional yeast. Season with salt and pepper to taste (for a cheesier flavor add more nutritional yeast). Once mixed, remove from heat. 

Assemble the lasagna
Place lasagna noodles on the bottom of a casserole dish. Spread a layer of the tofu mixture, then tomato sauce, and a handful of spinach. Place another layer of lasagna noodles on top, and continue layering noodles-tofu mixture-tomato sauce-spinach - until the pan is full or you run out of ingredients.

Cover and bake for 15 minutes, then uncover and bake for  an additional 20-30 minutes; until noodles are fully cooked. Let cook before serving.

Top your slice with fresh basil and enjoy!

Chilled Tomato Soup

By Chef Mario

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  • 7 or 8 early girl tomatoes (depending on size), skin blanched off
  • 1 clove garlic, crushed
  • 1 day old quality baguette or peasant bread (about 10 oz.), cut into large pieces
  • 1⁄2 small yellow onion
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • Sherry Vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • 3 hard-boiled eggs, chopped and seasoned with salt and pepper

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit until cool enough to place in the refrigerator overnight, Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs and a drizzle of oil.