Sugar Snap Peas with Radish, Mint and Lemon

Check out this wonderfully delicious and simple recipe by @pamelasalzman - a perfect way to enjoy our fresh crop of sugar snaps! (for her printable recipes, visit her site pamelasalzman.com.)

Ingredients

• Sugar snap peas

• Radishes

• Olive oil

• Lemon zest

• Fresh Mint

• Chives or scallions

• Salt and pepper

Instructions

1. Julienne the radishes

2. Sautee them with the sugar snap peas in oil until barely tender. Salt and pepper to taste

3. Toss with lemon zest, mint and green onions

Enjoy! 

Delicious and nutritious Kohlrabi, Carrot, and Cabbage Slaw

Many people find it hard to use this fantastically healthy brassica, here is an easy recipe to enjoy it with also wonderfully nutritious veggies we offer at our market stands and online store.

INGREDIENTS:

• 1 medium kohlrabi, peeled and julienned

• 2 medium carrots, peeled and julienned

• 1/2 small head of cabbage, thinly sliced

• 1/2 cup fresh parsley, chopped

• 1/4 cup mayonnaise

• 1/4 cup plain Greek yogurt

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

• Salt and pepper to taste

INSTRUCTIONS:

1. In a large bowl, mix together the kohlrabi, carrots, cabbage, and parsley.

2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, and salt and pepper to taste.

3. Pour the dressing over the vegetables and toss until well coated.

4. Cover and chill in the refrigerator for at least 30 minutes before serving.

Enjoy your refreshing and healthy Kohlrabi, Carrot, and Cabbage Slaw!

Super Greens with Bacon

Here’s a delicious way to eat your super greens! 

This recipe includes bacon, but If you prefer not to use bacon or a vegan bacon alternative, it is really fantastic without as well.

INGREDIENTS (serves 4)

• 6 cups of chopped greens (we do it with a combination of all three kinds of greens, but you could also choose one or two)

• 1 small onion - diced (optional)

• 3 - 4 slices of chopped bacon

• 3 or four cloves of minced garlic (optional)

• Splash of Balsamic vinegar 

• Salt and pepper

• Chopped stems (optional) 

INSTRUCTIONS

1. Wash and dry greens

2. Remove leaves from stems and tear into pieces.

3. Chop chard stems to fry with onion. 

4. In a large pan, on medium heat saute bacon and onion until translucent, add garlic.

5. Remove the bacon, onion and garlic from the pan.

6. Put the greens in the oil of the pan and let them wilt and cook down (10-15 minutes)

7. Chop up the bacon and reintroduce it to the greens. 

8. Stir to combine.

9. Add salt (chard and bacon are naturally salty, so go easy!) and pepper to taste. 

10. Add a tablespoon or two of vinegar.

Enjoy and please let us know how it turns out!

Broccolini Pasta

INGREDIENTS

• 8 cups water

• 1 tablespoon salt

• 8 ounces spaghetti

• 10–12 ounces broccolini, cut in half lengthwise 

• 3 tablespoons olive oil

• 1 large shallot, finely diced

• 6 cloves garlic, rough chopped

• 1/2 teaspoon chili flakes

• 1–2 tablespoons lemon zest (one lemon)

• 1 cup cooked chickpeas (optional)

• 1/4 teaspoon salt and pepper

• 1 cup reserved hot pasta water

• 1–2 tablespoons lemon juice

• 1/2 cup chopped parsley

• 1/4 cup parmesan

• olive oil, salt and pepper to taste

INSTRUCTIONS

1. In a large pot, bring water and salt to boil. 

2. Add spaghetti and simmer until al dente.  

3. Add broccolini to the pasta water and cook 2-3 minutes

4. Drain (keep 1 cup of the pasta water)

5. While the spaghetti is cooking, heat oil in a large skillet over medium heat.

6. Saute shallots and garlic 3-4 minutes until fragrant and tender.

7. Add chili flakes, lemon zest, chickpeas, and salt and pepper. Saute 1-2 minutes, turn the heat off.

8. When the pasta and broccolini are done (save 1 cup pasta water).

9. Add it to the garlic shallot mixture in the skillet, over medium heat and give a good toss.  Taste.  Add a squeeze of lemon juice to taste.

10. Toss in the fresh parsley and parmesan. Taste again, and add salt, pepper and chili flakes to taste..  You want to taste the salt and lemon, both. 

Enjoy!

Quick Cauliflower

INGREDIENTS

• 1-2 lbs cauliflower chopped 

• 2 oranges juiced

• 1 lemon juiced

• 1/2 tsp salt 

• 1/2 tsp pepper

Instructions

1. Chop the cauliflower

2. Juice the oranges and lemon

3. Put juice in bowl with salt and pepper.

4. Place cauliflower in the marinade.

5. Let sit for 5 minutes then serve immediately OR try it roasted. Place it in the oven at 425º for 15-20 minutes, mixing halfway to keep it from sticking and to make sure it cooks evenly. 

Roasted Potatoes and Carrots

INGREDIENTS

• 1/2 lb potatoes cut into chunks

• 1/2 lb carrots peeled and cut into chunks (same size as potatoes)

• 2 tablespoon olive oil

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• 1 teaspoon salt

• black pepper

• 1 tablespoon chopped fresh parsley

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. Place potatoes and carrots on a large baking sheet. Drizzle with olive oil, add rosemary and thyme, salt and pepper, and toss to combine.

3. Bake for 30 minutes, stirring halfway through.

4. Top with fresh parsley and serve.

Vegan Bacon

The BLT, an American classic, can still be enjoyed with this wonderfully flavorful vegan bacon, made with our organic carrots.

Ingredients:

• 2 medium or large carrots

• 2 tablespoons low sodium soy sauce

• 1 tablespoon olive oil

• 1 tablespoon pure maple syrup

• 1 teaspoon liquid smoke

• 1 tablespoon tomato paste

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon smoked paprika

• Few shakes black pepper

Instructions:

• Wash carrots, peel and cut off the ends. Using a wide peeler, peel long thick strips of carrot (these are your bacon strips). Use the wider strips for this recipe. Snack on the smaller ones. 

• In a medium-small bowl, whisk together all the ingredients for the marinade. 

• Add carrot strips to the marinade and move around to coat in sauce.

• Let marinate for at least 20 minutes (up to 24 hours).

• Line large baking pan with parchment paper and preheat the oven to 400 degrees F.

• Lay the carrot pieces on parchment lined pan and bake for 10-15 minutes until browned but not burned. Check on them often!

• Transfer to a cooling rack. Let cool for a few minutes so they can crispen.

• Serve and Enjoy!!