Customer Recipes

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We will credit you for the recipe, unless you prefer not to. Also if you have a photo of the finished product, that would be great too.

Thanks for sharing yours with us Rebecca.

Here's something she tried for Thanksgiving and found to be wonderful!

Layered Mashed Potato & Mushroom Casserole
1½-2 lb Yukon Gold potatoes
1½ teaspoon butter
¼ cup buttermilk
1 egg
1T olive oil
½ cup shallots, chopped
2 cloves garlic
8oz mushrooms, minced
2 cups Swiss chard, chopped
½ cup mushroom broth
1 T flour
½ t fresh rosemary, minced
salt & pepper to taste
½ cup Parmesan cheese, grated
Steam potatoes until tender, 20-30 minutes. Transfer potatoes to bowl and mash until chunky-smooth, adding butter, buttermilk, egg and a dash of salt. Set aside.
Sauté shallots and garlic in olive oil. Add minced mushrooms and cook until they release their liquid and pan is almost dry, 10-12 minutes. Add chard, stirring until wilted, about 4 minutes.
Whisk broth and flour together in a small bowl. Add to pan along with minced rosemary and salt & pepper to taste. Cook, stirring until it thickens, about 2 minutes.
Preheat oven to 400°
Assembly: Spread half the potato mixture in 7x10 dish. Sprinkle with half the grated Parmesan. Spread mushroom mixture on top and spread remaining potatoes over mushroom layer. Top with remaining Parmesan. Bake until hot throughout and the top is golden,
about 35 minutes.