Recipes

Chile-Lime Squash
1 tomato 1 seeded serrano pepper 2 T. lime juice 1 1/2 T. olive oil 1/2 t. salt 1 1/2 T. olive oil 1/2 c. sliced onion 2 1/2 c. sliced yellow squash 4 T. fresh mint chopped Blend the first 5 ingredients until smooth.  Heat 1 1/2 T. oliv

Crock Pot Bacon Green Bean Cabbage
Ingredients: 1 head cabbage – chopped 38 oz Italian Cut Green Beans (undrained) 4 cups chicken broth 1 stick butter- sliced 8 slices bacon- crisped and crumbled Salt and Pepper to taste Place Cabbage in a 6 quart slow cooker and pour
Products (Cabbage, Green Beans)

Squash & Basil Salad
A unique and flavorful summer salad using zucchini or summer squash and fresh basil

Fennel & Cabbage Slaw
  1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved1 cup thinly sliced cabbage2 scallions, chopped2 strips bacon, cooked crisp and choppedFor the dressing:1/4 cup mayonnaise3 tablespoons red wine vinegar3 t

Cabbage and Snow Pea Stir Fry
2 cups cabbage, shredded 2 stalks celery, chopped 1 cup snow peas, trimmed 1 medium carrot, thinly sliced 1 stalk green onion, chopped 1 yellow onion, chopped 4 cloves of garlic, minced 2 tablespoons olive oil 2 tablespoons tamari, or low sod

Garlic Scape & Kale Pesto
a versatile sauce for pasta, sandwiches or to liven up any meal

Glazed Hakurei Turnips
3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 lbs), trimmed, greens reserved- I use red turnips for this too. 1/4 cup (1/2 stick) unsalted butter - I use 1/4 cup olive oil instead 3 tbsp. sugar salt   Place
Products (Radish, Turnip)

Kale Salad with Nuts and Berries
1 T. olive oil 1/2 t. lemon zest 1 1/2 t. fresh lemon juice 1/4 t. salt 1/4 t. black pepper 2 c. torn, stemmed kale 1/2 c. half-moon cucumber slices 1/2 c. fresh raspberries 1/2 c. fresh strawberries 1/2 yellow bell pepper, thinly sliced 1/

CREAMY RADISH SPREAD
INGREDIENTS: 4-6 Large Radishes 3 Garlic Cloves 1 Large Shallot 4 TBS Butter (Organic) 8 OZ Cream Cheese (Organic) DIRECTIONS: Combine all ingredients in food processor or chopper until well blended. Once smooth, remove and use in sandwich mel
Products (Garlic, Radish, Shallot, Bacon)

Arugula Salad with Lemon and Pine Nuts
1/2 t. lemon zest 1 T. lemon juice 1 t. honey 3/8 t. kosher salt 1/4 t. black pepper 2 T. olive oil 5 oz baby arugula 1/2 c. shaved fennel 1/4 c. Romano cheese 3 T. toasted pine nuts Combine first 5 ingredients in a small bowl.  Slowly

Maple-Bacon Roasted Apples & Celeriac
From EatingWell:  September/October 2012 http://www.eatingwell.com/recipes/maple_bacon_apples.html Ingredients 1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces 2 teaspoons extra-virgin olive o

Celeriac & Apple Slaw
Celeriac has a bad rap--it's actually very sweet, and makes an incredible raw slaw. Here it's combined with apples for a truly delectable fall salad.
Products (Celeriac, Apples)

Pumpkin and Swiss Chard Stew
1 5-pound baking pumpkin 2 bunches Swiss chard, thick stems cut out, leaves torn or cut into 3-inch pieces Peel of 1/2 lemon, cut into strips 1/3 cup olive oil 1 large onion, finely chopped 1/2 tablespoon turmeric 1 cu

Delicata Squash with Roasted Tomatoes and Chard
4 large heirloom tomatoes, cored and quartered* 2 delicata squash, peeled, seeded and cubed 3 cloves garlic 2 fronds of fresh rosemary, branch removed 6-8 large fresh basil leaves 1/2 tsp dry oregano olive oil sea salt and fresh ground pepper bunch o

Roasted Acorn Squash Salad
Ingredients: 1 acorn squash - peeled, seeded, and cut into 1-inch cubes 2 tablespoons olive oil 1/2 teaspoon ground cinnamon 1/2 teaspoon onion powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons

Easy Fried Rice
2 eggs, beaten 1/2 block tofu, cubed (or use chicken) 1 to 2 cups cooked rice, white or brown 2 handfuls bok choy, stems and leaves sliced thinly 1/2 cup frozen corn 1/2 cup frozen peas 4 to 5 spring onions, sliced into thin rounds 2 to 3 table

Easy Fried Rice
2 eggs, beaten 1/2 block tofu, cubed (or use chicken) 1 to 2 cups cooked rice, white or brown 2 handfuls bok choy, stems and leaves sliced thinly 1/2 cup frozen corn 1/2 cup frozen peas 4 to 5 spring onions, sliced into thin rounds 2 to 3 table
Products (Onion, Garlic, Bok choy)

Toasted Chickpeas, Arugula and Apricot Salad
3 cups cooked or canned chickpeas, rinsed, drained, and patted dry 2 teaspoons ground cumin 1 teaspoon ground coriander 1/4 cup olive oil, divided 1 teaspoon grated orange rind 1 1/2 tablespoons white wine vinegar 1 1/2 tablespoons fresh orange

Lettuce Wraps
1/3 c. Hoisin Sauce 1/3 c.  soy sauce 2 T. grated ginger 1 T.  Sriracha 1 T. rice wine vinegar 3 cloves garlic, minced 2 boneless, skinless chicken breasts cut into strips ¼ c. chopped cilantro 8 large lettuce leaves 1 c. be

Spicy Spinach
2 T. olive oil 1 small onion, diced 2-3 cloves garlic, minced 2 jalapenos, seeded and diced Salt and pepper to taste 1 large bag of spinach (9-10 oz) ½ c. low-sodium chicken or vegetable broth ¼ c. sour cream Heat the olive oil i

Baked Winter Squash with Apples
serves 4 1 1/2 lbs. uncooked winter squash, peeled & cut into cubes 1/2 lb. fresh cranberries (optional) 2 to 3 apples, chopped 1/4 C raisins juice & grated peel of 1 small orange 1 1/4 tbsp. maple syrup (or honey) dash each of salt &a

Green Beans, Fennel, and Feta Cheese
1 pound fresh green beans, trimmed 1 fennel bulb, cut into thin slices 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh basil leaves salt and pepper to taste 1/4 cup crumbled feta cheese Directions Fill a saucepan half full wit
Products (Fennel, Basil, Green Beans)

Apple and Kale Salad
7 oz fresh green kale 2 apples ½ c. red onion, chopped ¼ c. fennel bulb, chopped 1 ½ c. roasted pecans 1 c. crumbled blue cheese ½ c. dried raisins, cherries, or fruit of your choice     Dressing: ¼
Products (Kale, Fennel, Apples)