Strawberry Spinach Quinoa Salad

Check out this scrumptious salad recipe from IG @reciperunner

For more details about the recipe, you can find it at https://reciperunner.com/strawberry-spinach-quinoa-salad/

It’s called “Strawberry Spinach Quinoa Salad,” but if you have arugula on hand, it is a suitable spinach substitute.

Here’s the recipe:

INGREDIENTS

Salad

• 2 cups cooked and cooled quinoa

• 5 ounces baby spinach

• 2 cups sliced strawberries

• 2 ounces crumbled goat cheese

• 1/3 cup shelled pistachios

Vinaigrette

• 1 teaspoon lemon zest

• 1/4 cup fresh lemon juice

• 1 tablespoon dijon mustard

• 1 tablespoon extra virgin olive oil

• 2 teaspoons honey or maple syrup

• Kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

1. Combine all of the ingredients for the salad in a large bowl. In a small bowl whisk together the ingredients for the vinaigrette.

2. Pour the vinaigrette over the salad and toss everything together until combined.

3. Taste for seasoning and serve.

Let us know how it turns out!

Baked Zucchini

Check out this delicious recipe shared on Instagram by @cookwithangelika 

She calls it “Thomas Keller's life-changing method of preparing zucchini + my own recipe for zesty yogurt-dill sauce.”

Here’s her recipe:

INGREDIENTS

• 3-4 zucchini

• Salt

• 1/2 cup yogurt

• Large handful of fresh dill, finely chopped

• 3 large cloves garlic, finely minced

• 1-2 tbsp fresh lemon juice

• 1 tsp salt (to taste)

• Drizzle of olive oil

INSTRUCTIONS

1. Slice zucchini lengthwise & score the cut side in a crosshatch pattern

2. Sprinkle salt on the scored side in an even distribution

3. Allow the zucchini to sit for 10 minutes to draw out moisture

4. Pat the zucchini dry with paper towels or napkins

5. Preheat the oven to 450

6. In a large oven-safe stainless steel pan on medium heat, add a drizzle of oil (avocado, olive) just enough to coat the bottom of pan

7. Add in the zucchini scored side down. cook for about 5-6 minutes, checking occasionally until it is nicely browned but not burnt!

8. Once the zucchini is nicely browned/crispy, add the pan to the oven and cook for 20-25 minutes. leave the zucchini face down! :)

9. While that is cooking, combine all sauce ingredients and stir to combine. taste and add extra salt/garlic/lemon juice/ olive oil as needed

10. Drizzle the sauce on top of the zucchini and enjoy!

Let us know how it turns out!

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!