Recipes We Like

The following recipes have been shared by Garden members. If you would like to share a recipe, please email it to:

Acorn Squash Lasagna

Note: Using no-boil noodles reduces the preparation time by about 30 minutes; ricotta cheese and pureed squash make a rich, creamy filling.

Everyday Food, October 2005

  • Prep Time: 15 minutes
  • Total Time: 1 hour 25 minutes
  • Serves 4


  • Olive oil, for baking dish
  • 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
  • 1/2 teaspoon dried rubbed sage
  • Coarse salt and ground pepper
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 8 no-boil lasagna noodles, half of an 8-ounce package


Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.

Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

Here are some recipes that use Basil, from a favorite cookbook: From Asparagus to Zucchini  by  the Madison Area Community Supported Agriculture Coalition

Easy August Sandwiches

 Linda Taylor, Good Earth Farm
  • 1 loaf crusty French or Italian bread,  sliced 3/4-1 inch thick
  • 1/3-1/2 cup basil pesto
  • 2-3 large tomatoes

Heat oven to 375 degrees. Spread bread slices on cookie sheet. Spread pesto on the slices and toast the bread. Meanwhile, thinly slice tomatoes and onions and marinate in equal amounts of olive oil and balsamic vinegar. When bread is toasted and pesto is warm, remove from oven. Top with drained tomato/onion mixture.

Makes 4-6 servings.

Ruth Chantry’s Tomato Basil Dip

Common Good Farm
  • 3 cups diced fresh tomatoes
  • 1 tablespoon olive oil
  • dash of balsamic vinegar
  • 1 tablespoon or more minced garlic, mashed  to a paste (use a garlic press or flat of a knife)
  • salt and pepper to taste
  • 5 tablespoons chopped basil (chop it medium-fine)
  • thinly sliced, lightly toasted baguette slices

Lightly toss tomatoes, garlic, and basil. Drizzle with olive oil, splash with balsamic vinegar, and sprinkle with salt and pepper to taste. Give a quick stir and serve with baguette slices. This recipe, from cooking instructor Yana Beranek, easily doubles or triples. The quantities and flavors can be adjusted to one’s own taste. It’s beautiful when made with yellow and  red tomatoes. Leftovers are good as a salad dressing.

Makes about 8-12 servings.

Sunny-Side Ups with Pesto and Tomatoes


  • 1 teaspoon olive oil
  • 2 tablespoons basil pesto ( basil, garlic, pine nuts, olive oil, parmesan cheese
  • 6 small tomatoes (about golf  ball size), quartered
  • 4 eggs
  • 1/2 small sweet onion, finely chopped
  • salt and pepper

Heat oil in medium-size nonstick pan over medium-high flame. Add tomatoes and onion and cook them quickly, stirring often, until tomatoes give off juice and begin to thicken slightly, about 5 minutes. Reduce heat to medium and stir in pesto. Push mixture to sides of pan, creating a “ring” of sauce. Carefully break eggs into center of pan, cover, and cook until eggs are set, 4-6 minutes. Season with salt and pepper and serve immediately.

Makes 2 servings.

Lemon Basil Shortbread Cookies

Jenny Bonde and Rink DaVee, Shooting Star Farm

  • 3 cups flour
  • 3 tablespoons chopped fresh lemon  basil
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon finely grated or minced lemon or
  • 1/4 teaspoon salt
  • lime peel (use only the yellow or green portion of the peel)
  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 cup finely chopped walnuts  1 teaspoon vanilla extract

Heat oven to 350 degrees. Mix flour, baking powder, and salt in a bowl. Mix butter, sugar, vanilla, basil, and lemon or lime peel in a separate bowl and beat with an electric mixer until well combined. With mixer set on low speed, slowly add the dry ingredients to the butter mixture. The mixture will be crumbly. Stir in the walnuts. Dump mixture into an ungreased 9-by-13-inch or similar-size pan. Press mixture to even thickness. Bake until edges begin to turn light

brown, about 20 minutes -do not overbake. Using a sharp knife, slice shortbread into two-inch squares while hot. Let cool 10 minutes, then carefully transfer pieces to a plate or cooling rack.

Makes 24-30 cookies.