You can make any recipe sustainable by using local, fresh, sustainably-raised ingredients – but we’ve done all the work for you by putting together an ever-expanding collection of sustainable recipes! From appetizers to entrees to desserts, Sustainable Kitchen can help you plan your entire meal. If you've tried a Sustainable Kitchen recipe – let us know how it tasted! Click on "Rate this Recipe" link – and your starred rating and comments will appear. And don't forget to check out our Featured Articles for in-depth information on your favorite foods!

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Appetizers     Entreés    Sides   
Stocks, Sauces and Rubs    Desserts    Drinks

Bruschetta with Braised Kale, Pine Nuts and Olives 
Chef Becky Selengut, Cornucopia

Bruschetta with Roasted Squash, Local Goat Cheese 
Chef Becky Selengut, Cornucopia

Cauliflower Puff 
Nikki & David Goldbeck

Crudite Plates with Macadamia Dill Dip 
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004.

Greek Zucchini Cakes 
America's Small Farms, by Joanne Lamb Hayes and Lori Stein, Villard Books, 2003.

I Can't Believe It's Not Crab Cakes 
John Shields, Chef and Owner of Gertrude's in Baltimore

Salad

Coconut Chicken Finger Salad 
Tropical Traditions

Cosmic Apple Greens, with Oyster Mushroom Vinaigrette 
Tye Tilt

Holiday Harvest Salad 
Karen Hudson

Mesclun Greens, Pear and Toasted Pecans with Poppy Seed Pineapple Drizzle 
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004.

Mixed Salad Greens with Honey Dijon Dressing, Pickled Vegetables and Cheese 
Jayni Carey of Jayni's Kitchen

Warm Lentil Salad with Poached Eggs 
Sherri Brooks Vinton and Ann Clark Espuelas

Watermelon-Fennel Salad 
Laura Pensiero, RD

Soup

Chilled Corn Soup with Pesto &  Heirloom Tomatoes 
Heidi Morf, Chef and Owner of Four & Twenty Blackbirds in Flint Hill, Virginia

Coconut Cream Mushroom Soup 
Tropical Traditions

Corn and Chanterelle Chowder 
Chefs Mark Propper and Justin Marino, Miss Lucy's Kitchen, Saugerties, NY

Cream of Asparagus Soup 
Laura Giannatempo

Destin's Pumpkin Soup 
Destin Joy Layne

Leftover Chicken Soup 
The Weston A. Price Foundation

Riff-Raff Stew 
Sherri Brooks Vinton and Ann Clark Espuelas

Roasted Acorn Squash Soup 
Shaun Chapman

Southwestern Black Bean Soup 
Tropical Traditions

Yellow Tomato Gazpacho with Avocado-Tomato Salsa 
Stu Stein, chef and owner, The Peerless Restaurant, Oregon

Beer-Braised Sausage 
Anne Dailey

Beet Burgers 
America's Small Farms, by Joanne Lamb Hayes and Lori Stein, Villard Books, 2003.

Corn and Pepper Frittata with Salsa Verde 
Dawn Brighid

Oven-Roasted Free Range Chicken with Butternut Squash, Oyster Mushrooms and Garlic  
Jayni Carey of Jayni's Kitchen

Oyster & Shiitake Mushroom Pie 
Tye Tilt

Pasta with Heirloom Tomatoes and Brie 
Anna Maria de Freitas

Penne with Asparagus and Freshly Crushed Black Pepper 
Laura Giannatempo

Polenta with Eggs and Seasonal Vegetables 
Anne Dailey

Sweet Green Tomato Pie 
Amanda Kimble-Evans

Tofu Pot Pie 
Ruth Blackburn

Beef

Authentic Tacos with Fresh Salsa  
Aunt Teresa and Lindauer Farms

Beef Shanks 
The Weston A. Price Foundation

Beef Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions 
Laura Giannatempo

Beef, Bison or Venison Jerky with Italian Herbs 
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004.

Braised Week(end)(night) Short Ribs 
Lionette's Market

Classic Grilled Steaks 
Shannon Hayes

Filet Mignon with Marsala Mushroom Sauce  
Annette Dunlap and Lindauer Farms

Grandma's Beef Stew 
Megan Saynisch

Grassfed Fried Steak 
Karen Hudson

Grilled Marinated Flank Steak 
Laura Giannatempo

Grilled Rib-Eye of Beef with Balsamic Glazed Onions and Grilled Summer Vegetables 
Stu Stein, chef/owner, The Peerless Restaurant, Oregon

Grilled Ribeye with Portobello & Yukon Golds  
Dana Keig and Lindauer Farms

London Broil 
Florence Hatz

New England Steak and Cheese 
Lionette’s Market

Orange Soy NY Strip Steaks  
Bonnie Preston and Lindauer Farms

Palm Oil Chop 
Tropical Traditions

Port Marinated Beef Tenderloin with Cranberries 
Wholesome Harvest

Sautéed Vegetables with Beef  
Tropical Traditions

Ultra Juicy Hamburger 
Laura Giannatempo

Fish

Garlic Pacific Halibut Steaks 
Derrick Riches' Barbecue & Grilling Guide

Spice Rubbed Grilled Salmon 
Stu Stein, chef/owner, The Peerless Restaurant, Oregon

Lamb

Braised Lamb Shanks 
Anne Dailey

Ginseng Mountain Grilled Lamb 
Robert Ramsey, Executive Chef of Fox Head Inn in Manakin-Sabot, Virginia

Lamb Shoulder Stew 
The Weston A. Price Foundation

Leg of Lamb with Thyme and Orange 
Wholesome Harvest

Nancy's Herb Crust for Rack of Lamb 
Wholesome Harvest

Sustainable Lamb 
Zak Pelaccio, 5 Ninth

Pork

Bacon Polenta Wraps 
Anna Maria de Freitas

Braised Pork Shoulder with Lime 
Sherri Brooks Vinton and Ann Clark Espuelas

Crispy Maple Spareribs 
Martin and Jean Collins of Collins Tree Farm and Sugarhouse, Putney, VT

Lionette's Braised Pork Loin 
Lionette's Market

Sausage and Spaghetti Squash 
Sally Gibson

Smoked Baby Back Ribs with Homemade Barbecue Sauce 
Anna Maria de Freitas

Poultry

Baked Chicken  
Wholesome Harvest

Brandi's Brined Thanksgiving Turkey  
Wende Elliot at Wholesome Harvest

Chicken Liver Frittata 
Anne Dailey

Chicken with Citrus-Garlic-Ginger Sauce 
Tropical Traditions

Festive Turkey  
Wholesome Harvest

Fried Chicken 
The Weston A. Price Foundation

Grilled Moroccan-Style Cornish Game Hens 
Lobel's of New York

Harvest Chicken 
Chantal Clabrough

Heritage Goose 
Zak Pelaccio, 5 Ninth

Heritage Turkey  
Zak Pelaccio, 5 Ninth

Honey Mustard Chicken Kabobs 
Lobel's of New York

Maple Orange Glazed Chicken Breasts 
Nancy of Maple Valley Organic Maple Syrups

Roast Chicken with Gravy 
The Weston A. Price Foundation

Roast Heirloom Turkey with Sweet Potato Gravy and Heirloom Squash Dressing  
Michel Nischan

Whole Roasted Chicken 
Shaun Chapman

Apple-Pecan Turkey Salad 
Tropical Traditions

Aunt Bea's Squash Pudding  
Bea Schlot

Banana Coconut Flour Muffins 
Tropical Traditions

Butternut Squash Risotto with Rosemary and Lemon Zest 
Laura Giannatempo

Candied Sweet Potato 
Nikki & David Goldbeck

Carrot & Parsnip Puree 
Alice Slater

Cheese Pucks 
Joette Calabrese

Coconut-Ginger Baby Carrots 
Eater’s Digest

Cole Slaw 
Walter Hatz

Creamy Summer Corn 
Chef Jesse Frederick, Gigi Tratorria & Gigi Market

Deviled Eggs 
Laura Giannatempo

Gluten-Free Granola 
Becky Maudlin

Gram's Good Dressing 
Dorothy Brennan

Gram's Sweet and Sour Cabbage  
Dorothy Brennan

Grilled Asparagus with Meyer Lemon Vinaigrette 
Annie Somerville, Executive Chef at Greens in San Francisco

Grilled Summer Vegetables Mediterranean Style 
Laura Giannatempo

Holidays Brussels Sprouts with Pancetta 
Mario Batali, Babbo

Holidays Wild Mushroom Stuffing 
Alice Waters, Chef of Chez Panisse

Kohlrabi with Guanciale 
Lionette's Market

Marie's Sweet Potato Casserole 
Lobel's of New York

Marinated, Grilled Oyster Mushrooms 
Tye Tilt

Mashed Butternut Squash  
Keith Snow

Onion Bread 
Becky Maudlin

Organic Chicken Sausage Stuffing Dressing 
Wende Elliot

Pumpkin Seed Bread 
Nikki & David Goldbeck

Rice Muffins 
Theresa Brown

Roasted Brussels Sprouts 
Lionette's Market

Rosemary Crackers 
Becky Maudlin

Sourdough Bread 
Tropical Traditions

Twice Baked Squash with Glazed Pecan Topping 
Nancy of Maple Valley Organic Maple Syrups

Veggie Scramble 
Tropical Traditions

Yummy Yams  
Walter Hatz

Potatoes

Au Gratin Potatoes  
Keith Snow

Gram Brennan's Potato Salad 
Karen Hudson

Gram's Potato Pancakes 
Dorothy Brennan

Gram's Sweet Potatoes  
Dorothy Brennan

Grandma's Potato Latkes  
M.K. Fischer

Homemade French Fries 
Laura Giannatempo

Marie's Sweet Potato Casserole 
Alisha Hudson Brown

Ponderosa Fresh Grape Cranberry Sauce  
Karen Hudson

Chicken Stock 
The Weston A. Price Foundation

Cranberry Orange Compote 
Keith Snow

Cranberry Sauce  
Nikki & David Goldbeck

Fresh Pesto 
Chantal Clabrough

Horseradish Cream  
Vaneta Foster and Lindauer Farms

Infused Milk and Cream  
Keith Snow

Maple Orange Glaze for Chicken Breasts 
Nancy of Maple Valley Organic Maple Syrups

Moroccan Barbeque Spice Mix 
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004.

Ponderosa Fresh Cranberry Cider Sauce 
Karen Hudson

Poppy Seed Pineapple Drizzle 
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004.

Salsa Verde 
Dawn Brighid

Schmaltz 
The Weston A. Price Foundation

Apple Honey Pie 
Karen Hudson

Baked Maple Popcorn 
Martin and Jean Collins of Collins Tree Farm and Sugarhouse, Putney, VT

Black "Chocolate" Cake 
Laura Giannatempo

Chocolate Devastation Cake 
Coombs Family Farms of Brattleboro, VT

Chocolate-Dipped Treats 
Laura Giannatempo

Cocoa Tiramisu with Strawberries 
Elaine Needham

Coconut Macaroons 
Tropical Traditions

Coconut Pie Crust 
Sally Fallon

Cornmeal Upside-Down Cake 
Kathy Balis, Babette's Kitchen, Millbrook, NY

Cremolata Di Pesca (Peach Cream) 
Lionette's Market

Dawn's Peach-Blueberry Pie 
Dawn Brighid

Diana's Apple Cream Pie 
Diana Bell

Double-Crust Pie Shell 
Megan Saynisch

Dutch Apple Cake 
Karen Hudson

Family Apple Delight 
Karen Hudson

Fresh Lemon Pie  
Karen Hudson

Gram's Greatest Fudge 
Dorothy Brennen

Holiday Pumpkin Cookies  
Karen Hudson

Huckleberry Pie 
Eric Stenberg

Indian Pudding 
Nikki & David Goldbeck

Lemon-Lime Coconut Flour Cookies 
Tropical Traditions

Low Fat Cinnamon-Apple Squares 
Martin and Jean Collins of Collins Tree Farm and Sugarhouse, Putney, VT

Macerated Strawberries with Balsamic Vinegar and Mint 
Laura Giannatempo

Michigan Cherry Pie 
Elisha Tally

Mom's Apple Pie 
Megan Saynisch

Old New England Pudding 
Coombs Family Farms of Brattleboro, VT

Peach Lemonade Pie 
Willa Mullen

Pie Ranch Pie Crust 
Pie Ranch

Pie Ranch Pumpkin Pie 
Pie Ranch

Protein Nut Spread 
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004.

Pumpkin Ice Cream Pie  
Karen Hudson

Pumpkin-Coconut Squares 
Tropical Traditions

Single Crust Pie Shell 
Solstice Cafe, Portland, OR

Solstice Blueberry Pie 
Solstice Cafe, Portland, OR

Strawberry and Rhubarb Pie 
Laura Giannatempo

Sweet Galette with Almonds, Apples, Raspberries and Caramel 
Jenny Elliot

Tillie's Cheese Pie 
Walter Hatz

Vermont  Sour Cream Icing 
Coombs Family Farms of Brattleboro, VT

Verry Berry Pie 
Marilyn Pearson, founder of Marilyn’s Bakery

Zucchini Apple Pie from Local Burger 
Local Burger

Zucchini Date Bread 
Coombs Family Farms of Brattleboro, VT

Ice Cream

Honey Wheat Ice Cream 
Jayni Carey of Jayni's Kitchen

Coconut Smoothie  
Tropical Traditions

Maple Milk Fizz 
Martin and Jean Collins of Collins Tree Farm and Sugarhouse, Putney, VT