Swiss Chard Wraps

Here is a great way to use swiss chard in a wrap (adapted from midwestliving.com)

INGREDIENTS

• 1 ½ cups peeled, chopped potato (3/4-inch pieces) NOTE: potatoes can be substituted with cauliflower, kohlrabi, tokyo turnips, daikon radish, or carrots.

• 4 egg whites, lightly beaten

• 3 eggs, lightly beaten

• 1 tablespoon snipped fresh flat-leaf Italian parsley

• 1 tablespoon snipped fresh chives

• 1 tablespoon snipped fresh basil

• ¼ teaspoon ground black pepper

• 4 teaspoons vegetable oil

• 1 tablespoon butter

• 3 cups torn Swiss chard

• 4 8-10 inches flour tortillas

• Your favorite salsa (optional)

INSTRUCTIONS 

1. In a medium saucepan, cook potato in boiling water for 4 minutes; drain and set aside.

2. Meanwhile, in a medium bowl, combine the egg whites, eggs, parsley, chives, basil and black pepper; set aside.

3. In a large nonstick skillet, heat vegetable oil over medium-high heat. Add potatoes and cook, without stirring, for 5 minutes. Turn potatoes and cook about 5 minutes more, or until golden brown and crispy. Remove from skillet; set aside.

4. In the same skillet, melt the butter over medium heat. Add the Swiss chard and cook for 2 minutes. Stir in the eggs. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold the eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until eggs are cooked through but are glossy and moist. Remove from heat.

5. To assemble, divide the egg mixture and potato among the tortillas. If you like, drizzle some salsa over the filling before rolling up the wraps.

Let us know how it turns out!

Cauliflower Baked Parmesan

Here’s an amazing cauliflower recipe we found posted on IG @melissasproduce. Guess what I’m doing with my cauliflower this week?

These breaded cauliflower parmesan are by @sweetketolife

Servings: 4 pieces

INGREDIENTS

Breading:

• 1 (560g) head of cauliflower

• 2/3 cup almond flour

• 2/3 cup grated Parmesan

• 1 tbsp Italian seasoning

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• 1 tbsp oregano

• 1 tsp paprika

• 3/4 tsp salt

• 1 egg

Sauce:

• 2 tbsp tomato paste

• 1/2 cup water

• 1/2 tsp Italian seasoning

• Pinch salt and pepper

• 1 cup shredded mozzarella

Instructions

1. Preheat the oven to 175C/350F.

2. Cut your cauliflower to about 2/3 inch slices. Set aside.

3. Mix together almond flour, grated parmesan, Italian seasoning, garlic powder, black pepper, oregano, paprika, and salt. Place it in a flat plate. Set aside.

4. Whisk together an egg with a pinch of salt and pepper and pour it onto a flat plate. Dip the cauliflower slices into the egg on both sides. Then transfer to the "breading" mixture. Make sure it is coated on both sides. Place it on a parchment paper prepared baking sheet. Repeat until all are coated.

5. Bake for 15 minutes. While it's baking, mix your sauce ingredients until fully combined. Take the cauliflower out of the oven and add sauce and mozzarella cheese. Place back in the oven for 15 more minutes. Top it off with fresh parsley and Enjoy!

Let us know how it turns out!

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!

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!!