Recipes | Edible Finger Lakes

Our Recipes

What could be better in winter than tender potatoes that have taken a nice long bath in some butter and melted pork fat?

Baked Potato Wedges with White Cheddar Dipping Sauce

An easy to make, fun recipe that is even more fun to share.

Rellenos de Papa (Stuffed Potatoes)

Try this easy-to-make side dish to add some Latin flavors to your next meal.

Bacon and Scallion Quiche with Phyllo Crust

A delicious dish perfect for brunch gatherings.

Shiitake Pate

This pate recipe from Hawk Meadow Farm is easy, vegan, and delicious!

Solferino

Chef Brud Holland’s take on this French classic soup.

French Toast with Blueberry Preserves and Sliced Almonds

This recipe adds a little bit of sweet and crunchy goodness to this favorite breakfast – or brunch treat.

Sourdough Crepe

Whether in the mood for something sweet or savory, this quick and easy recipe is the perfect base.

FLX Locavore Cocktail: FLX Flâneur

Try this variation of “The Boulevardier”, an original recipe dating back to 1927 and invented by Erskine Gwynne.

Seasonal Cooking: A Fresh Take on Tradition

Heartwarming Family Recipes Featuring Local Seasonal Produce.

Pasta Alfresca with Fresh Spinach

Seared Pork Chop with Dried Cherry and Riesling Compote, Sautéed Winter Greens and Beets

A typical dish with easy substitutions for dietary preferences such as tofu, tempeh or fish for the pork. The uncooked greens become the “salad” base with bright raw flavors, the pork with its juice and cherry glaze meld into dressing and the beets provide a tender earthy flavor and cook quickly when peeled and diced small.