Stuffed Peppers
This is a classic for a reason…stuffed peppers are delicious!
Category Main-Dishes
Making a Delicious Greek Salad
If you’re like me, you know the taste of good tomatoes in summer, so that makes it tough to get excited about the tomatoes that are typically available the rest of the year. I often find myself skipping over recipes…
March is the Month to THINK GREEN!
March is a good month to “go green” by adding lots of greens to your diet. With the first hints of spring in the air and St. Patrick’s Day coming up, green foods are on many menus. I usually associate…
Sliced Beef with Buttery Mushroom Sauce
Adapted from one of Andi Wolff’s recipes. This is a rich sauce, and a pleasant alternative to the bottled sauces.
Roasted Apple, Sausage & Brussels Sprouts
Brussels Sprouts are one of those vegetables I discovered I actually really like at some point as an adult. My mom had always grown up eating frozen, squishy, tasteless Brussels sprouts, so she never made them for us. We now…
Creamy Artichoke and Tomato Sauce
Since the pandemic began, I appreciate a well-stocked pantry more than I ever did. A full pantry allows flexibility and variety in what to make for dinner. Maybe one night it’s rice and beans. Maybe one night, pasta and sauce.…
Eggplant Bake
This flavorful, stuffing-like dish comes from Andi Wolff. Use any of our delicious local eggplants! The creole seasoning makes way more than you need for this recipe, but it will come in handy as a kitchen staple in future dishes!…
Zucchini “Crab” Cakes
These vegetarian crabcakes have the yummy flavor and texture of crabcakes… with none of the crab! Serve on a bun with tartar sauce and your favorite toppings—we recommend lettuce, tomato, and pickles! Makes about 8 patties.
Sesame Chicken
Ooey-gooey, yummy-in-the-tummy! This is a recipe from Andi Wolff, Ashley’s mom. Serve it with your favorite veggie on the side and you’ve got an easy, delicious meal!
Fresh Tomato & Feta Pizza
You know a recipe is great when it’s been in your repertoire for more than a decade. This particular fresh tomato and feta pizza recipe was one I saved in college, when I was obsessed with the Mediterranean salad bar…
Savory Peach and Tomato Pie
July is peak season for peaches, tomatoes, and corn. This time of year, the corn is fresh picked and brought to Wolff’s daily so it’s sweeter. Sweet corn is best right after it’s harvested. Within three days, its sugar/starch ratio can change…
Balsamic Chicken with Asparagus and Spring Veggies
My mother’s recipe for this dish calls it “balsamic chicken”, a title that hides what I love most about it. It’s all about the veggies. Asparagus. Red bell peppers. Carrots. Mushrooms. Onions. The wealth of veggies makes the meal a…
Pasta and Spinach with Walnut-Ricotta Sauce
This dish is amazingly creamy and full of flavor! Make sure you remember to save the pasta cooking water. The “sauce” is really more of a paste, and adding the cooking water at the end is what makes it come…
Baked Gnocchi with Mozzarella, Spinach and Cherry Tomato
It’s a problem. I see a package of gnocchi in a store, and I must buy it. My hand reaches for it and it’s in my shopping basket before I even know what’s happening. I immediately envision a dinner that…
Stuffed Cabbage
This is an old Polish recipe for stuffed cabbage, courtesy of Ashley’s mom, Andi Wolff. They called them halupkis. Whatever you call them they are scrumptious and quite filling.
Spanakopita
Use fresh-picked, locally grown spinach for this classic Greek dish!
Yes, You Can Eat Beet Greens (Try Them in This Pasta)
“What can you do with the carrot tops?” I asked a farmer who was standing behind her farm’s table at a farmers market. I held up a bouquet of carrots with lacy greens attached. This was about nine years ago,…
Grilled Peaches with Caribbean Jerk Chicken
A Treasured Recipe Some recipes are made only once and then forgotten while others become so well-loved that the cookbook pages fall open right to that page and food stains help dogear the edges. The latter description is how this…
Shrimp Tacos with Peach Salsa
Wolff’s Own Peach Salsa goes with so much more than just tortilla chips! Here, use it as both marinade and taco topping for these shrimp tacos! Makes about 8 tacos… depending on how many shrimps you put in each. …
Pasta with Spring Veggies
Bursting with the fresh flavors of spring! This dish comes from the recipe book of our chef Chuck Smith. It’s got new potatoes, asparagus, snap peas, and mint for a deliciously light meal!
Tofu Burgers with Spring Veggies
A versatile veggie burger! Substitute spinach for the chard, or play around with the addition of other vegetables—mushrooms, carrots, zucchini, whatever! You can adjust the amount of oats to soak up additional moisture if you need to, depending on which…
Philly Cheesesteaks with Chipsteak
A delicious recipe for Philly Cheesesteaks with Lone Star Farm Chipsteak, courtesy of Lone Star Farm.
Super Citrus Salad with Chicken
I visited Wolff’s Apple House on New Year’s Eve and came home with four different kinds of citrus. The weather outside was frigid. The ground was covered with layer of snow. But once I had cut open the grapefruit, Cara…
Fusilli Pasta with Roasted Tomatoes & Summer Squash
By the time I’ve finished preparing a meal, my kitchen often looks like a frenzied and ravenous wild animal had been let loose in the house. I use pots. I use skillets. I use at least five different knives, not…
Spring Garlic Pizza
Spring Garlic, also called “green garlic,” is a culinary treat that does not receive as much fanfare as it deserves. This mild stage of garlic may be hard to find unless you grow your own or have access to a farmers market that…
Scalloped Potato Main Dish: Let’s Try This Without Canned Condensed Soup
Ever since the first time I made this scalloped potatoes with beans recipe, I have loved what a hearty vegetarian dish it is. It’s so hearty, in fact, that when I made this for my in-laws last night, my father-in-law said,…
How to Have More Energy in the New Year
A boy once saw a gleaming jar of hazelnuts. He loved hazelnuts and, just at the sight of them, he could taste them already. So he stuck his hand in the jar and gathered a huge fistful of the nuts.…
Sauteed Hearty Greens with White Beans
Keep this sauteed greens dish clean & vegan or make it a hearty meal by adding sausage and garnish with parmesan cheese.
Traditional Italian Meat Sauce
It is easy to make a traditional Italian Meat Sauce from scratch, and that way you can fill it with vegetables and know exactly what’s in it. We recommend making it with Lone Star Farm’s dry aged beef.
Tomato Bisque Chicken Casserole
Let Wolff’s do half the work for you! This yummy and moist baked chicken dish has all the great flavor of our Fire-roasted Tomato Bisque.
Veggies and Tofu in Coconut Curry
Want to use Wolff’s local broccoli in a vegetarian dish? Try this great curry over rice!
Broccoli Stir-Fry with Chicken & Mushrooms
Put our gorgeous fall broccoli to good use with this recipe adapted from cookbook author Mark Bittman’s chicken stir fry recipe—not too complicated, very healthy and super delicious!
Pasta with Peas, Ham and Lettuce
This was adapted from a Mark Bittman recipe to make use of our fresh spring snap peas and Wolff’s Own sliced ham!
Swiss Chard & Creamy Pasta
Spinach Lasagna
Spinach Lasagna Adapted from a Martha Stewart recipe, this vegetarian lasagna uses a creamy béchamel sauce, three cheeses, and a combination of spinach and zucchini to replace the traditional meat. Use our fresh, local spinach and it’s just heavenly!
Baked Tofu with Creamy Asparagus Sauce
This is a great way to prepare asparagus, and it’s vegan to boot!
Chili-roasted Butternut Squash
Planning a taco night? Add a surprising element of spicy-sweet to ANY taco with this chili-roasted butternut squash! This recipe works best with butternut, because its shape makes it easy to cut into uniform cubes. Other squash varieties will work…
Chuck’s Curried Cauliflower Soup
Wolff’s chef Chuck Smith treated the staff to this soup for lunch one day before we re-opened. He put it together on a whim for us, and everyone loved it and they were begging him to sell it! Maybe we…
Sauteed Chicken and Capers
A fancy main dish worthy of the first homegrown tomato plucked from your garden!
Easy Cheesy Zucchini
Sauteed Broccoli and Tomato With Bacon and Parmesan
Combine these simple ingredients for an easy, delightful winter meal or side!
Recipe Roundup: Our Favorite Thanksgiving Recipes
Earlier this month, Fair Food Philly‘s blog featured a detailed preparation timeline to help hosts spare themselves the last-minute scrambling. In the article, Peggy Paul Casella advised hosts to plan out the menu two to three weeks ahead of time. “Oh sure,…
Cooking a Fresh Turkey
Never cooked a fresh turkey before? Never fear! Here’s our advice.
Sausage Lentil Stew
This stew is delicious! It’s smoky, hearty and flavorful and it has just the right amount of heat. Plus, this recipe is packed with plant-based proteins and fresh produce. Try it with smoked sausage from Canter Hill!
Easy Cheesy Vegetable Casserole
The name says it all! For this Easy Cheesy Vegetable Casserole, prep the veggies ahead of time for a quick, pop-in-the-oven dinner.
Pesto Gemelli with Roasted Veggies
This is SUPER delicious and it’s my new obsession. I make pesto all the time but I traditionally put it on penne or with chicken. Lately I have been trying to incorporate more veggies into dishes that I make and…
Peach Flatbread Pizza with Prosciutto, Mascarpone and Thyme
Some things make going to the gym totally worth it. This peach flatbread pizza is one of them. Last night, I returned to Women’s Workout World after a long hiatus. It was high time to return because over the course…
Thai Stir Fried Veggies
Everyone makes stir fried veggies of some kind and sprinkles on some soy sauce. Here is a Thai version. The key to success here, as in any stir-frying, is to cook one serving at a time. Too much food in the…
Rutabaga Carrot Ginger Soup
The rutabaga is new to me. It’s one of those vegetables I walk on past when I’m shopping at the market. Maybe it’s the funny looks. Maybe it’s the silly name. I don’t know. The closest I ever came is…
Gratin Dauphinois (Scalloped Potatoes) for Comfort in Winter
In winter, there is something so comforting about, well, comfort foods. Last week, my husband was getting over a cold. Coincidentally I had just found the first cheddar cheese here in France, so I decided to make some…
Repurposing Thanksgiving Leftovers and Searching for the Perfect Fresh Cut Christmas Tree
Every Black Friday, my husband’s family had the tradition of going Christmas tree shopping. We’d wake up at a reasonable hour (reasonable, that is, for Black Friday), mosey over to the Christmas tree farm together and each pick out that…
Pumpkin Sweet Potato Tacos
Autumn ushers in a time to indulge in pumpkin desserts, pumpkin lattes, pumpkin ale and all things pumpkin. I’m already craving the pumpkin chocolate chip cookies a friend is making for a party this evening. But even as I feast…
Pumpkin Pasta with Sausage and Sage
Autumn collects synonyms. It’s already the only season with two interchangeable names, and from there, its monikers multiply. It’s also known as pumpkin season, apple season, cider season and more. But how long has autumn been known as the season…
Amazing Empanadas with Local Onions and Peppers
I might as well mark my calendar. Every three to six months, the urge to make empanadas hits me. Usually some excuse or inspiration materializes: a friend is visiting from out of town, we’re about to watch a Spanish film…
Chicken Cacciatore: The “Hunter’s Meal”
When my sister mentioned earlier this week that chicken cacciatore means “The Hunter’s Meal,” I knew I had to try making it again. I’d first tried my hand at it when I was 22, a grad student freshly uprooted from…
Dessert for Dinner: Brie Quesadillas with Peach Compote and Basil
In elementary school, I had a friend whose mom would make waffles for lunch. Ricotta-cheese-stuffed waffles, topped with strawberries and maple syrup. I loved going to this friend’s house. It was a magical world. Outside, in the corner of their…
Set the Table for Spring with Cucumber Dill Salad & Black Bean Wraps
Whenever I have a chance to teach English courses, I like to talk about cliches. “What are some of your favorite cliches?” I ask. “Or some of the most bewildering?” We write them down. “Now, how can we freshen them…
Frittata Time
I first discovered frittatas a few years ago when I needed to use up some fresh sage. Sage, with its leaves like Lamb’s-Ear, seemed fancy enough for Martha Stewart, so I turned to Martha Stewart’s Healthy Quick Cook, a treasure…
Sweet Potato Quesadillas
What is it that makes comfort food so comforting? Is it indulging in food that tastes so good it must be bad for you? Is it the warmth of the food itself? (Clearly not, or a bowl of fudge brownie…
Thai Pizza with Sweet Chili Sauce: A New Twist on a Pizza Tradition
I was probably about six the first time I can remember my mom baking her own pizza dough. After that, it became a family tradition: Friday nights were pizza nights, and her homemade dough, stretched to the corners of a…