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Dragonfly Farms Recipes

The following recipes have been used with our wine and vinegars.

Enjoy them in good health!

Soup, Stews, & Curries:

Black Bean, Buffalo & Beer Soup

Thai Pumpkin Soup

Vegetarian Dal (Lentil) Soup


Meat, Poultry, & Seafood:

Bolognese/Ragu Sauce

Swedish Meatballs in Tomato-Rosemary Sauce

St Patrick's Corned Beef Feast


Vegetarian Dishes:

Stir-fry Mushroom Medley with Asian Greens

Shredded Kale with Pecans & Cranberries

Roasted Fresh Vegetables-Asparagus, Brussels Sprouts


Rice Dishes:

Spinach Feta Rice

Carrot & Currant Rice


Dressings and Marinades:

Korean BBQ Ribs Marinade

Lemon Dill Tartar Sauce


Summer Fiesta Salad
Dragonfly Gazpacho

Appetizers, Hors d'oeuvres, Tapas, Antipasti, Mezze:

or simply called "small plates"

Vinegar Rice, aka Inari
Dragonfly Tapenade


Black Bean Buffalo and Beer Soup: 8 hours


2 lbs dry black beans soak in water overnight

10 cups of water

1 lb buffalo meat cubed

flour to coat meat

1T olive oil

3 medium onions

4 garlic cloves

½ t sage, tumeric, 1 T cumin powder, 1 T sugar,

¼ t ground black pepper, curry powder, and paprika

2T soy sauce, 2T of parsley

1T Dragonfly wine vinegar

16 oz bottle of Heineken

½ C Dragonfly Cabernet sauvignon


Place 10 cups of water in a crock pot and turn to high.

Coat the meat in flour, brown in a pan wth the olive oil.

Dice the onions, crush and chop the garlic, then saute with the meat.

Add the above to the crock pot along with all the spices,

include the sugar, soy sauce, and wine.

After one hour turn heat to low and allow to cook 6-7 hours.

Cooking time can be reduced if heat setting is turned up.

Stir in 1 T Dragonfly wine vinegar when beans are tender.

Mix in 1 bottle of beer one hour before serving.

For a creamy texture, use an immersion blender for 2 minutes.

Serve with croutons.

Thai Pumpkin Soup: 3 hours or less


1 large Cinderella or hubbard squash pumpkin cut into quarters

½ lb butter

1 T olive oil

1 T Thai curry paste

½ t white pepper, paprika, ginger powder, cumin powder

4 C of milk

1 C water

1 can of cream of coconut

3 medium onions diced, 3 cloves of garlic and shallots, minced

1 T Dragonfly wine vinegar


Bake the squash for 1 hour, cut side up at 350.     

Cover with foil to prevent browning.

In a large stew pot, saute the garlic, shallots, and onions in the oil and butter.

After the squash cools, scoop out the seeds, place pulp in pot.

Add the milk and half the water.

Add the paste and spices.

Stir and bring to a boil, reduce heat to simmer.

Add the cream of coconut while simmering.

Cook for 1 hour and stir often.

Remove from heat, allow to cool and add dragonfly wine vinegar.

Use an immersion blender for a creamy texture.

Serve with pita wedges.

Vegetarian Dal (Lentil) Soup: 2 hours


1 lb of dry lentils, rinsed, do not soak

1 T parsley, 1 T basil, 1 t onion powder

1 T cumin, ½ t paprika, ½ t black pepper

1 large tomato, 2 medium potatoes, 3 medium carrots-all diced

3 medium onions, 6 stalks of celery, 3 cloves of garlic, 3 shallot cloves

Dragonfly wine vinegar, Dragonfly red wine

Add 4 cups of water, lentils, and spices to a medium sized pot,

bring to a boil, then simmer.


Dice and saute:

1/4 C Dragonfly wine, onions, celery, garlic, and shallots; saute.

Simmer covered for 2 hours; longer for softer lentils.

Add more water for a thinner consistency.

Remove from heat and add 1 T of Dragonfly wine vinegar.

Use an immersion blender for a creamy texture.

Serve with brown rice.

Bolognese/Ragu Sauce: 1 hour


2 lbs ground beef

1 lb sage pork sausage

4 garlic cloves

3 shallot cloves

3 medium onions

1 large tomato

1 small can tomato paste

1 large can of tomato sauce

1 t sugar

1 T of: oregano, basil, parsley; if fresh, use 5 stalks

½ t of chili powder, ginger powder, onion powder

¼ t of black pepper and white pepper

1/3 c of soy sauce

1/3 c Dragonfly Syrah wine

1 T Dragonfly Merlot wine vinegar


Brown the beef and the sausage in a medium sized stew pot.

Crush and mince the garlic and shallots; add to pot

Dice and chop up the tomato and onions, and add to the pot.

Add the tomato paste, sauce, sugar, spices, soy sauce, wine

to the pot and bring to a boil, then simmer for 45 minutes.

Remove from heat, add wine vinegar.

Use an immersion blender for a smoother texture.

Serve with angel hair pasta.

Swedish Meatballs in Tomato/Rosemary Sauce: 3 hours or less


1 lb ground beef

1 lb ground pork sausage

3 medium onions, chopped fine or use a blender

2 T each parsley, basil, oregano, 1 T rosemary

½ t black pepper, cumin,

1 T garlic, ginger, and onion powder

4 cloves each minced garlic and shallots

1 bunch green onions, thinly-sliced


2 T olive oil

1 can tomatoes, peeled whole

1 small can tomato paste

2 T soy sauce

2 large eggs, beaten

1 t sugar

½ C bread crumbs

1 T Dragonfly wine vinegar

1 C water

½ C Dragonfly Cabernet sauvignon

grated romano or asiago


Saute green onions, garlic, shallots,
add onions and continue to saute for five minutes;


In a large bowl, mix meat, onions, garlic, shallots,

eggs, bread crumbs, soy sauce, and spices except

the garlic, green onions, and rosemary.

Roll into 1 inch balls. Pan fry or bake at 400 for 30 minutes.

Make sure to brown evenly.


In a medium stew pot, saute the green onions and garlic.

Add the tomato paste and sauce, rosemary, wine, sugar, and water.

Bring to a boil. Stir frequently and add the meatballs.

Simmer for 1 hour.

Remove from heat and stir in the wine vinegar.

Top with cheese.

Serve over a bed of flat noodles or as appetizers.

St Patrick's Corned Beef: 4 hours


1 5lb corned beef, rinsed

1 whole cabbage, cut into wedges

5 medium potatoes, quartered

6 baby onions, peeled

1 lb carrots, sliced

1 celery, sliced

1 T oregano, 2 T parsley, 1 T pickling spice

½ t garlic, onion, ginger, coriander powder

4 bay leaves

1 T olive oil


4 garlic cloves, minced

1 bunch parsley, chopped

1 T Dragonfly wine vinegar

¼ C Dragonfly Syrah


Place the corned beef in a large roasting pan.

Fill the pan with enough water so the meat is ¼ immersed.

Drizzle the olive oil, wine, and wine vinegar over the meat.

Combine the dry spices and sprinkle 2/3 of the amount over the meat.

Put the bay leaves and the remaining spice in the water.

Cover pan with foil and bake at 350 for 3 hours.


Remove pan from oven and arrange vegetables around the beef.

Distribute the garlic and parsley over vegetables.

Cover, return to oven and bake another hour.

Check for tenderness and ladle the broth over the vegetables.

Serve with a honey mustard or horseradish sauce.


Stir-fry Mushroom Medley w/ Baby Greens: 35 minutes


Fresh crimini, portabella, inoki, beech,

button, shiitaki, and oyster mushrooms, all sliced

1 T olive oil

¼ lb butter

2 T Dragonfly Cabernet sauvignon

¼ t white pepper

1 t Dragonfly wine vinegar

2 T water

2 T soy sauce

1 t ginger, garlic, and onion powder; use the equivalent if fresh

1-2 bunches of baby spinach, baby bok choi, or beet greens

1 T sesame oil


Using a large frying pan or wok-heat up the oil and butter.

Add the mushrooms and brown on high heat.

Do not allow butter/oil to burn or smoke!

Add the greens, wine, water, soy sauce, spices and cover.

Allow to steam until the greens wilt.

Stir and remove contents to a platter.

Drizzle the wine vinegar and sesame oil over dish.

Serve with Chinese long noodles or Jasmine rice.

Asian Ginger Dressing: 30 minutes

1 T dragonfly wine vinegar
½ t sesame oil
1 t fresh ginger, grated
1 T soy sauce
½ C pineapple juice

Combine ingredients in a jar.
Cover and shake vigorously or combine using food processor

Creamy Russian: 30 minutes

1 C mayonnaise
3 T of catsup
1 medium half sour pickle, chopped like relish

1 T Dragonfly wine vinegar

¼ t paprika

Stir ingredients together.

Serve with mixed greens.

Korean Beef BBQ Marinade: 2 hours
2 lbs half inch thick Korean-style beef ribs

2 T finely chopped fresh ginger
3 T finely chopped fresh garlic
3 stalks green onions, thinly sliced and chopped
½ C soy sauce
1 T sesame oil
½ t sugar
¼ t white pepper
1 T Dragonfly wine vinegar
2 T oyster sauce

Combine ingredients in a medium size bowl.

Make sure the mixture is evenly distributed.

Allow to sit at room temperature for 1 hour.

BBQ high for 3 minutes on each side.

Or broil at 425 for 3 minutes each side for medium done.

Summer Fiesta Salad: 2 hours or less

4 medium tomatoes, diced
1 large cucumber, diced
1 medium green pepper, diced
1 bunch green onions, sliced fine
1 medium red onion, diced fine
½ bu cilantro, chopped fine
½ bu dill, cut fine
½ bu parsley, chopped
½ bu basil, chopped
2 T dragonfly wine vinegar
½ C extra virgin olive oil
½ t onion powder
2 cloves of elephant garlic, finely chopped


Combine all ingredients; refrigerate 1 hour.

Dragonfly Gazpacho: 2 hours or less

1 medium onion, chopped
1 medium red onion, chopped
1 large cucumber, chopped
1 medium green pepper, chopped
6 medium tomatoes, diced
2 cloves of elephant garlic, chopped fine
2 T olive oil
2 T Dragonfly wine vinegar
¼ t freshly ground black pepper
¼ t white pepper
½ bunch of dill, cilantro, parsley, and green onions.
Combine ingredients and mix well.

Refrigerate 1 hour.

Member recipes from previous year's:

Varsha's Roasted Zucchini-Kale Soup
click here

Ruben's Pickling Recipes
click here

Bon appétit(Fr)  Buon appetito(It)  Douzo meshiagare(Jp)

Prijatnovo appetita(Rus)  Buen apetito!(Sp)  Be'te-avon(Heb)  Sihk faahn(Chin)

"feed your soul in any language"