Tag Archives: coleslaw

Wedding dinner recipes

Here are the recipes we used for our local food wedding dinner. We grew or raised most of the ingredients.



Ingredients (for 10 cups): 

  • 4 cups dry chick peas
  • 16 cloves garlic
  • 1 Tbs. salt
  • 1 cup lemon juice
  • 1 cup extra virgin olive oil
  • 1 cup tahini
  • 2 cups water (saved from cooking chick peas)


  • Cook chick peas until soft and tender, making sure they are well covered with water.
  • Drain chick peas, saving 2 cups water, rinse with fresh water and let drip.
  • Food process all ingredients until a smooth paste is formed, more water may be necessary to achieve desired consistency. 

Vegetable sticks, cheese, crackers, fruit

Caprese salad

  • Tomatoes
  • Mozzarella
  • Basil
  • Olive oil

Chips & homemade salsa

Homemade half sour kosher dill pickles


Autumn gold squash soup

Ingredients (for 100):

  • 35 lb squash
  • 7 lb onions
  • 1.75 cups vegetable oil
  • 5.25 lb carrots
  • 21 cloves garlic
  • 28 bay leaves
  • 7 tsp thyme
  • 7 tsp cumin
  • 7 tsp cinnamon
  • 7 tsp coriander
  • 7 quarts vegetable stock
  • 3.5 quarts tomato juice
  • 3.5 quarts orange juice
  • ~7 tsp salt
  • ~7 tsp pepper


  • Halve, seed and bake squash, cut side down, on baking trays at 400 degrees for 1 hour or more (until soft).
  • Saute onions in oil for a few minutes.
  • Add the bay leaves, garlic and spices and continue sautéing until the onions are translucent.
  • Add the carrots and stock. Bring to a boil then simmer, covered, until the vegetables are tender. Remove the bay leaves.
  • In a blender, puree the squash, vegetables and juices in batches until smooth.
  • Mix back together and add salt and pepper to taste.

Swedish coleslaw

Ingredients (for 100): 

  • 12 lbs cabbage
  • 3 lbs onions
  • 18 carrots
  • 12 sweet peppers
  • 6 cups cider or red wine vinegar
  • 4.5 cups canola oil
  • 3 cups sugar
  • 4 T dry mustard


  • Use slicer attachment to cut up cabbage, onions and sweet peppers. Use the grater attachment to cut up carrots. Mix in a large bowl.
  • Mix all sauce ingredients in a saucepan an bring to a boil. Immediately pour over vegetables. Do not stir. Cover and let stand in the refrigerator several hours before mixing.

 Maple kale salad

Ingredients (for 100): 

  • 12.5 lbs kale
  • 25 large hakurei turnips
  • 3 gallons water
  • 3 1/8 cup sesame seeds
  • 3 1/8 cup Braggs
  • 1.5 cups maple syrup
  • 1/2 cup sesame oil
  • 50 cloves garlic, pressed


  • Cut up and cook kale in water for 7 minutes.
  • Immerse kale in cold water to cool. Add sliced hakurei turnips.
  • Toast sesame seeds in the oven on a baking sheet until light brown.
  • Mix sauce ingredients.
  • Add to kale just before serving.

 Garden salad

Rosemary roasted chicken and potatoes


  • 21 chickens
  • Brine at a ratio of 1/4 cup salt:1 quart water:1 T dried rosemary ratio
  • 40 pounds potatoes (including up to 5 lb for vegan potatoes)
  • Salt, pepper, rosemary, olive oil for vegan potatoes


  • At least 12 hours before cooking, immerse chicken in brine.
  • Wash potatoes. Cube potatoes, cutting out rotten spots but leaving the skins on.
  • Rinse chicken.
  • Arrange chicken parts and cubed potatoes on baking pans. Roast at 450 degrees until a thermometer stuck inside the breast reads 160 degrees.

Rosemary roasted vegan potatoes


For one pan of potatoes (no more than 5 pounds), soak 10 minutes in hot tap water. Dry with a clean dishtowel. Mix in a bowl with olive oil, rosemary, salt and pepper and cook them at 450 degrees without chicken. Flip the potatoes periodically until they are nicely browned on several sides.

Homemade salad dressing

Homemade bread


John’s ice cream from Liberty, Maine

Pies made by our moms and Andy

  • Pumpkin pie
  • Walnut pie
  • Apple fig pie
  • Shoo-fly pie
  • Blueberry pie
  • German cheese pie
  • Apple pie
  • Apple raisin pie