Posts Tagged ‘Ripe Recipe’

Another simple summer recipe from the creative Sally Bache! Check it out below.

A couple weeks ago I did this riff on a Salade Nicoise

In two huge salad bowls:

  • leaf lettuce from the garden
  • grill-roasted beets from the garden (substituting for the traditional potatoes)
  • grill-roasted green beans from the garden
  • hard-boiled eggs
  • capers
  • olives
  • Italian canned tuna packed in olive oil
  • dabs of herbed goat cheese

Served with crusty baguette and a balsamic dressing. This salad truly was greater than the sum of the parts. Possibly the best salad ever.


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By: Sally Bache, Director of Administration

Freshly picked tomatoes from the Food Shuttle's Community Garden at Alliance Medical Ministry

Here’s a ripe recipe I’ve been making with the bounty from the garden. I was not impressed with the seemingly dry, flavorless Roma tomatoes we were getting until I tried this:

Slow Grill-Roasted Roma Tomatoes

So as not to heat up the house, I got the gas grill running as low as I possibly could. I took our Roma harvest … somewhere between 1 & 2 pounds of tomatoes, tossed them with minced garlic, kosher salt, and a nice amount of olive oil, and put them on a cookie sheet on the grill with the lid propped up slightly.

I checked back in on them & gave them a stir about every 15 minutes. As they started to warm through & split … after maybe ½ hour … I added some fresh herbs to the mix. I had tarragon, basil & oregano on hand. I also sprinkled a couple good pinches of sugar across the top.

I kept an eye on the tomatoes for maybe another ½ hour, until the juices are carmelizing in the pan, and some of the tomatoes are browning & concentrating. Then I put them in a bowl with a dash of balsamic vinegar, some more olive oil and some more fresh herbs.

They can marinate in the refrigerator for several days and can be used to:

  • garnish sandwiches
  • warmed & used to top polenta, or pasta
  • paired with grilled roasted squash & eggplant into a grilled version of ratatouille

What are your favorite summer tomato recipes? Share them in the comment section below!

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Today’s Ripe Recipe takes a unique approach to cooking home-grown beets.

Tonya Post, our Director of Programs, recommended this pasta/beet combo from her expansive repertoire of recipes. So, harvest some beets from your garden and dish up this ripe recipe for dinner tonight!

Beet Pasta

Serves 6

  • 2 pounds small red or golden beets, scrubbed well
  • 1 clove garlic, minced
  • 1/4 cup fresh orange juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 1 pound whole wheat spaghetti or other short tubular pasta
  • 6 ounces blue cheese or feta, crumbled (1 cup)


  1. Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.
  2. In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
  3. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
  4. Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.

Did you try this beet pasta recipe? Let us know what you think by leaving a comment!

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Today’s Ripe Recipe is fresh from the kitchen of Sally Bache!

We’ve got green beans & beets ready in our garden now, and I’ve been trying to use them up. Last night I did something that turned out pretty great, if I do say so myself.

Grilled Beets and Green Beans topped with Goat Cheese

  1. I harvested a couple of med/large beets and cubed them at about ¾” and then tossed them with olive oil & kosher salt & put them into a grill basket.
  2. When the beets were about half-way done, I added about ½ pound green beans, also tossed in olive oil & salt.
  3. When the veggies were done—still a bit crisp, but also a bit of char for flavor—I pulled them off of the grill and dabbed on some herbed goat cheese.
  4. Serve with a drizzle of balsamic vinegar, and you’ll find that this dish is way more than the sum of the parts!

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It’s that time of year again for another delicious recipe from Sally we all love so much! This time, it’s a recipe passed down from her mom. Sally said, “My mom was a very good cook. Her recipes were nothing fancy, but she always made very tasty stuff made from scratch with seasonal ingredients like any good farm wife would do.” Try out her Rhubarb Crisp to celebrate the spring!

Also, we now have a new recipe card format! You can start printing all of the recipes that we post, and add all of your favorite Food Shuttle recipes to your collection. Enjoy.

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That’s right, we’re not at all afraid to bust out a Ripe Rutabaga Recipe on you. It comes from our favorite Director of Programs, Tonya Post. Tonya works as well in the kitchen as she does with grant reports, so you can trust that this rutabga recipe will reign resplendently in your repertoire of root vegetable repasts.

Rutabaga Casserole

Cook Time: 1 hour


  • 1 large rutabaga, peeled and cubed
  • 4 medium carrots, shredded
  • 2 tablespoons butter
  • 1 egg
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • dash pepper
  • 1 cup fat free evaporated milk
  • 1 cup cooked brown rice


Cook rutabaga, covered, in boiling salted water until tender, about 25 minutes. Drain well. Cook carrots in boiling salted water for about 5 minute, until just tender.

Transfer cooked rutabaga to a mixing bowl. With an electric hand-held mixer, beat rutabaga with butter, egg, brown sugar, salt, and pepper until smooth and fluffy. Stir in milk; stir in rice and carrots. Spoon into a buttered 10×6 or 8-inch square baking dish. Bake at 350° for 35 to 40 minutes.
Serves 10 to 12.

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Our resident nutrition guru, Katherine,  has perfected her Whole Wheat Apple Cinnamon Cake just in time for the last days of fall! Nothing beats the smell of apples and cinnamon cooking in the oven after a cool day! Try this Ripe Recipe for dessert tonight and let us know what you think.


Whole Wheat Apple Cinnamon Cake


  • 1 1/2 cups sugar, divided
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
  • 2 large eggs
  • Dash of orange or lemon juice
  • 3/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 1/2 cups chopped peeled Rome apple (about 2-3 large)
  • Cooking spray


  1. Preheat oven to 350°.
  2. Beat 1 1/4 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes).
  3. Add eggs, 1 at a time, beating well after each addition.
  4. Add juice.
  5. Combine flour, baking powder, and salt.
  6. Add flour mixture to creamed mixture, beating at low-speed until blended.
  7. Combine 1/4 cup sugar and cinnamon.
  8. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter.
  9. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
  10. Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan.
  11. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

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