April 19, 2021
This recipe for the classic BBQ side dish is a bit lighter and less sweet than most recipes. It is great to have on hand in the fridge as it can be combined with leftover proteins and cooked grains to make an easy lunch. By massaging the cabbage and letting it marinate in the vinegar… Read more »
April 16, 2021
This lightly pickled cabbage dish from Central America is a great accompaniment to tacos, tostadas and sandwiches and makes a great addition to a bean and grain bowl. Consider this a baby step toward fermenting sauerkraut or kimchi! Ingredients 1 head cabbage, outer leaves removed, head thinly sliced½ large onion, sliced1 teaspoon dried oregano1 hot… Read more »
Still have an oversize cauliflower lingering in the fridge?! Use this recipe to turn it into a cheesy dip, sandwich spread or pasta sauce. You can also cover this dip in grated cheese and bake like an artichoke dip! If you need to find a way to use more of the greens from your share… Read more »
Smoked paprika is an excellent seasoning for cooked greens, especially collards or kale. This recipe can be adapted to a wide range of winter vegetables and can easily use a full bunch or two of greens. Add broccoli, cabbage or cauliflower for variety. Ingredients 2 large handfuls broccoli and/or cauliflower, chopped 1-2 bunches greens or… Read more »
September 12, 2019
Ingredients 3 medium sweet potatoes (about 2 cups) 1 cup cassava flour3 tbsp butter or vegan butter 1/2 tsp dried rubbed sage 2 cloves garlic salt and pepper to taste Directions Cook sweet potatoes til tender, either by baking, boiling, or throw them in the instant pot. Once cooled, remove skins and mash sweet potatoes… Read more »
Any tomato can become salsa if you try hard enough! Feel free to swap out the yellow taxis for any other variety of ripe, in-season tomatoes. Ingredients 1 share small plum or cherry tomatoes (about 1 pint) 1 share yellow taxi tomatoes (3-4 tomatoes) 2 cloves of garlic, minced1/4 large white or yellow onion 1/2… Read more »
Here’s a great way to use up all those beets you keep getting in your share! Ingredients 1 cup raw beets, grated ½ cup organic old-fashioned oats ½ cup gold or yellow onion, diced ¼ cup pumpkin seeds/pepitas, whole raw 1½ tsp cumin 1 tsp garlic powder salt and pepper to taste½ tsp chili powder… Read more »
Ingredients 2 nopales 2 corn ears 1-2 summer squash, diced 1/2 medium onion, diced 2 tbsp avocado oil 1/2 tsp cayenne pepper 1 tsp garlic powder 1/2 tsp cumin 1/2 tsp salt Directions Bake corn ears for 25 min at 400’F. Carefully prepare nopales to make sure all spines are removed. Dice nopales, squash, and… Read more »
July 19, 2019
When you’re tiring of zucchini midway through the summer, a loaf of this honey-sweetened zucchini bread is a great way to make it disappear. Sweetened with raw local honey and made with a good amount of whole wheat, honey-sweetened zucchini bread is the prefect breakfast, snack, and dessert for you and your family. Feel free to swap out almost… Read more »
February 4, 2019
Ingredients 2 tablespoons olive oil 1/2 teaspoon whole cumin seeds 1/4 teaspoon whole fennel seeds 1 yellow onion, diced 1 medium-sized red potato or sweet potato, peeled and diced 1 large carrot, diced 1 stalk of celery, diced (optional) 1 tablespoon fresh ginger, peeled and chopped 2 large cloves garlic, peeled and chopped 1 teaspoon… Read more »