By Lindsay Mensch As the warm weather comes to an end, comfort food becomes a must. This warm soup is perfect for fall, and it can use Bailey GREENhouse (or Student Organic Farm) thyme, oregano, and swiss chard. This recipe can also be found here. Ingredients 1 tablespoon olive oil (and more for serving) 1 … Continue reading Lentil & Swiss Chard Soup
Savory Steel-Cut Oatmeal with Spinach and Mushrooms
By Lindsay Mensch Taken from The Complete Vegetarian Cookbook by the Editors at America's Test Kitchen. Support Bailey GREENhouse by using our spinach, mushrooms, and parsley! Although steel-cut oats are known for making stellar oatmeal, they can also be used to make a healthy, hearty, and savory main dish. The creamy texture and consistency of the … Continue reading Savory Steel-Cut Oatmeal with Spinach and Mushrooms
The English Major’s Garden
By Lindsay Mensch On Wednesday mornings, I rise before the sun. My sleepy muscles lift my body out from beneath the covers, and I climb down the rungs of my lofted bed. With eyes half shut, I pull a coat over my clothes, devour a granola bar, and grab my water bottle. I walk down the hall, … Continue reading The English Major’s Garden
Chard & Herbed Ricotta Galette
There are tons of creative and delicious ways to use your chard harvested from the Bailey GREENhouse. This vegetarian galette is one of them! Simple and filling, this dish can be made in around 2 hours to serve 8 people. Hope you enjoy! This free-form vegetarian galette, filled with caramelized onions, chard, plenty of fresh herbs and topped with … Continue reading Chard & Herbed Ricotta Galette
