Post by: Bluegrass Domestic Violence Program
Recipes from Christina Lane
(with commentary in italics from BDVP staff)

It was such an honor to host John Paul and Eloise DeJoria, their friends, and our Grow Appalachia partners on the farm a few weeks ago. Our staff and program participants prepared a delicious field-to-table meal using produce from our farm and other Grow Appalachia Partner Sites. This post includes some of the recipes for dishes served that day. Cook them with peace, love, and happiness!

Photo credit: Jessie Anderson, Berea College.
From an album on the Grow Appalachia Facebook page.

Garlic Scape Pesto
Garlic lovers, this one’s for you! We had harvested dozens of pounds of garlic in the days before John Paul’s visit. During the tour of the farm, he noticed more garlic was ready to be picked. The above photo was taken moments after he a bulb from the field! This recipe uses the curling tops of the garlic, which are just as edible and delicious as the bulbs. The pesto is a bright summer green color and smells scrumptious. It was a real favorite during dinner. Warning: If you do not love garlic, do not attempt this recipe!


  • 10 to 12 garlic scape
  • 1/3 cup olive oil
  • 1/3 cup pine nuts
  • 1/3 cup Parmesan cheese
  • Salt and pepper to taste

Directions: Cut garlic scape. Place garlic scape, cheese, and pine nuts in food processor. Pulse until puree. Then slowly add olive oil to reach desire consistency. If you prefer your pesto thinner, add a bit more. You can toss with your favorite pasta or good toasted bread. You can freeze this pesto. I have found through trial and error, not to add the cheese until the pesto is thawed and you are ready to serve.

Roasted Beet and Carrot Salad
This salad featured beets grown by our friends at Growing Warriors.  Served warm or chilled, it makes for a filling lunch and a perfect side for a healthy dinner. Make sure you wear gloves to prevent staining your hands when peeling the beets.

Such beautiful colors in this dish.


  • 6 medium beets
  • 2 1/2 lb carrots, cut diagonally into 3/4-inch-thick slices
  • 2 Tbs olive oil
  • Salt and pepper
  • 1/2 lemon

Directions: Preheat oven to 425°F. Peel the beets before roasted. Cut beets and carrots the same size for even roasting. Place beets and carrots on sheet pan. Drizzle olive oil, salt and pepper over beet and carrots.  Toss all together to make sure beets and carrots are evenly coated. Roast for about 35 minutes or until tender. After roasting, place beets and carrots in bowl. Drizzle just a touch of olive oil and squeeze ½ of the lemon juice over the beet and carrots. Enjoy.

Red and Green Cabbage Slaw
Apple cider vinegar in the dressing adds a bit of tart sweetness to the otherwise traditional slaw.


  • 1 head of red cabbage, cored and sliced thinly or shredded
  • 1 head of green cabbage, cored and sliced thinly or shredded
  • 2 carrots shredded

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 2Tbs honey
  • 3 Tbs extra-virgin olive oil
  • 4 Tbs cider vinegar
  • 1/2 tsp salt and black pepper

Directions: Combine dressing ingredients and pour over cabbage.  Toss well.   Let rest in the fridge for a couple of hours before serving.  Toss again prior to serving.

Easy Honey Cake
A delicious cake that is so easy to make. It’s irresistible with a little extra honey drizzled on top and some fresh berries on the side. Mr. David Cooked really liked this dessert.

Everything’s better with local honey!


  • 1 3/4 cup self rising flour
  • 3/4 cup of sugar
  • 1/4 cup melted butter
  • 3 eggs, lightly beaten
  • 1/2 cup honey
  • 3/4 cup sour cream

Directions: Preheat oven to 375 degrees. Place flour and sugar in bowl. In another bowl combine butter, eggs, honey and sour cream mix until well combined. Add butter mixture to dry ingredients and stir until just combined. Spoon mix into baking pan and bake for 30 minuted or until cooked when tested with a skewer.

(Feature photo credit: Jessie Anderson, Berea College. From an album on the Grow Appalachia Facebook page.)