Roasted Cabbage Steaks (Vegan) 

INGREDIENTS

• 1 cabbage heads

• 3 tbsp. olive oil

• ½ tsp. salt or to taste

• 2 tsp. paprika

• 1 tbsp. garlic powder

INSTRUCTIONS

1. Cut the stems off the cabbage heads and then cut each one in half, then in half (or thirds, depending on the size of the cabbage) again. You want flat discs of cabbage that are about ¾ to 1 inch thick. 

2. Place the cabbage steaks on a baking sheet lined with parchment paper. Leave space between each to allow even cooking.

3. Brush the cabbage with olive oil, coating them thoroughly. 

4. Generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks. 

5. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings.  Add a pinch of red pepper flakes to each one (optional).

6. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are brown and the center is tender. 

7. Serve hot out of the oven.

Enjoy!

Cabbage, Carrot and Zucchini Soup

Soup with carrots, cabbage, and zucchini is nutritious, flavorful and easy to prepare. Here's a simple recipe to try:

INGREDIENTS

• 2 large carrots, peeled and chopped

• 2 cups chopped cabbage

• 1 medium zucchini, chopped

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 tablespoon olive oil

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

INSTRUCTIONS

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until fragrant and onions are translucent.

2. Add chopped carrots, cabbage, and zucchini to the pot and stir. Cook for a few minutes until vegetables begin to soften.

3. Pour vegetable broth into the pot and add dried thyme, salt, and pepper. Stir well and bring to a boil.

4. Reduce heat to low and simmer for 20-30 minutes or until vegetables are tender.

5. Once vegetables are cooked, blend the soup with an immersion blender or in a blender until smooth.

6. Taste the soup and adjust seasoning if necessary.

7. Serve hot with crusty bread on the side.

Enjoy!

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!!

Sauteed Chard

A side of sauteed chard goes along with any meal. You can easily change out the herbs you use. The basic technique, though, involves the chard, onions, garlic, salt and pepper. Let us know if you have any herb variations that you particularly enjoy.

Ingredients:

• 2 large bunches Swiss chard, or rainbow chard

• 2 tablespoons extra-virgin olive oil

• 3 cloves garlic, finely chopped

• 1 large onion, diced

• ½ teaspoon salt

• Pinch each dry thyme and nutmeg

• Freshly ground pepper to taste

• 2 teaspoons balsamic vinegar, optional

Instructions:

• Remove leaves from chard stems. Cut leaves into 2-inch pieces. 

• Chop chard stems (like celery stalks) to same size as diced onion.

• At medium high heat, cook chard stems with onions, garlic, salt, thyme, nutmeg and pepper. Stir and cook 6-8 minutes.

• Add chopped chard leaves and 2 tablespoons of water and cover.

• Let wilt, 2 to 4 minutes.

• Remove lid and continue cooking, stirring occasionally until completely softened, 1 to 3 minutes.

• Remove from the heat.

• Drizzle with balsamic vinegar (optional). 

• Serve hot.

Enjoy!

Sugar Snap Pea Stir Fry

INGREDIENTS

• 2 cups sugar snap pea (whole)

• 2 carrots (julienned)

• 1 or 2 stalks of broccolini (chopped)

• ½ head of cabbage chopped

• 1 Green onion

• 2 tomatoes

• 3 tbsp oyster sauce (optional)

• 2 tbsp soy sauce

• Salt to taste

• ¼ cup of water

INSTRUCTIONS

• With little oil sauté the carrot and cabbage for about 3 minutes then add in the sugar snap peas, broccolini, and green onions. Mix well for a couple minutes.

• Season with salt, mix well, then add water, oyster sauce and soy sauce. Mix well again.

• Add the tomato, combine, then turn off the heat and let the heat of the pan cook the tomatoes for a couple minutes.

• Stir again and serve on a bed of rice.

• Enjoy!

Vegan Toscana Soup

INGREDIENTS

• 1 tablespoon olive oil

• 1 sweet onion diced

• 4 cloves garlic minced

• 4 carrots diced

• 4 stalks celery diced

• 2 potatoes diced

• 2 (14 ounce) cans cannellini beans drained and rinsed

• 2 bay leaves

• 6 cups vegetable broth

• Crushed Red Pepper Flakes (to taste)

• 8 cups fresh kale chopped and stems removed

• 1/2 teaspoon salt (less if vegetable broth is salty)

• 1/2 teaspoon black pepper

INSTRUCTIONS

• In a large stock pot, heat the olive oil over low heat. Saute the onion and garlic for 5 minutes, until the veggies begin to soften.

• Add the carrots and celery, and saute for 5 minutes more.

• Add the potatoes, beans, bay leaves, vegetable stock, and crushed red pepper. Bring to a boil, then turn heat to low and simmer for 20 minutes.

• Add the kale, stir to combine, and cook for an additional 15 minutes until kale has wilted and softened in the soup.

• Remove bay leaves.

• Optional Step - if you want a smoother soup, transfer a cup or two of the soup to a blender, and pulse on low for a few seconds, then add back to the pot.

Roasted Tomato Soup

This recipe serves 6, can be made in bulk, and freezes well.

Ingredients:

• 3 lb tomatoes halved

• 1 tomato crushed (a cup)

• 2 to 3 carrots cut into small chunks

• Extra virgin olive oil

• Salt and pepper

• 2 medium yellow onions chopped

• 5 garlic cloves minced

• 2 oz fresh basil leaves

• 3 to 4 fresh thyme sprigs

• 1 tsp dry oregano

• ½ tsp paprika

• ½ tsp ground cumin

• 2 ½ cups water

• Splash of lime juice

Instructions:

1. Heat oven to 450 degrees F.

2. In large bowl, mix tomatoes and carrot pieces w/ generous drizzle of extra virgin olive oil. Season with salt and black pepper. Toss to combine.

3. Transfer to large baking sheet and spread well in one layer. Roast in heated oven for about 30 minutes. Remove from the heat and set aside to cool (10 mins).

4. Transfer roasted tomatoes and carrots to food processor Add a tiny bit of water and blend.

5. In large cooking pot, heat 2 Tbsp of extra virgin olive oil over medium-high heat until shimmering. Add onions and cook for about 3 minutes, then add garlic and cook until golden.

6. Pour roasted tomato mixture into cooking pot. Stir in crushed tomatoes, 2 ½ cups water, basil, thyme and spices. Season with a little salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes.

7. Remove the thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgin olive oil.

8. Serve with favorite bread or baguette.

Cauliflower, Spinach, Tomato Curry

Ingredients
1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
1-inch cm piece ginger, peeled and grated
2 tbsp curry powder
2 tbsp tomato paste
1 head of cauliflower
1/2 bunch of spinach (more if you want as it cooks down)
1 lb chopped tomatoes
1 vegetable stock cube, made up to 1 cup
Rice

Instructions

1. Heat the olive oil in a large, deep saucepan over a medium heat and add the onion, garlic and ginger. Cook for 5 mins, until the onion is starting to soften, then add the curry powder and tomato paste and cook for 1 min.

2. Add the cauliflower, spinach, chopped tomatoes and vegetable stock to the pan and increase the heat to high. Cover with a lid, bring to a boil, then reduce the heat to medium and simmer for 20 mins, until the cauliflower is tender and the spinach has wilted.

3. Serve on a bed of rice.