Parmesan Carrots

Though you may think of carrots mostly as aromatic veggies you use to make a soup or a broth, there are some great ways to make carrots the star of the table.

Check out this scrumptious carrot recipe adapted from @essen_paradies to elevate the status of carrots in your house!

Our sweet, full-flavored carrots are fantastic in this dish. Pick up some fresh herbs for this dish as well!

INGREDIENTS:

• 1 bundle of J.R.’s carrots

• ¾ cup of freshly grated Parmesan

• 2 tablespoons olive oil

• 2 large cloves of garlic

• 1 tbsp smoked paprika powder

• 1 tsp chili flakes

• 1/2 tsp pepper

• 3 tbsp fresh Italian herbs (basil, thyme, rosemary, oregano, etc.)

• ⅓ cup of fresh parsley

• pinch of sea salt

INSTRUCTIONS: (for a video of the process, visit our Wednesday night 5pm Facebook or Instagram post)

1. Cut carrots into evenly sized pieces as pictured.

2. Mix together oil and spices.

3. Put parmesan across the bottom of a baking pan.

4. Put carrots into oil and spice mix. Stir until they are well coated.

5. Evenly space the carrots on top of the parmesan.

6. Bake at 220 degrees - 20-25 minutes. 

Enjoy!

Let us know how it turns out.

Spinach Pancakes

INGREDIENTS

• 2 cups flour

• 3 tbsp sugar 

• 4 tsp baking powder

• 1/2 tsp salt 

• 2 large eggs

• 2 cups packed spinach leaves

• 1 1/2 cup milk

• 2 bananas

• 1 tsp cinnamon 

• Coconut oil for frying

• maple syrup and berries for serving.

 INSTRUCTIONS

1. Combine flour, sugar, baking powder, and salt in a medium bowl.

2. Combine eggs, spinach, milk, bananas, and cinnamon in a blender (or large bowl and blend with immersion blender).

3. Add dry ingredients to wet ingredients and combine until smooth.

4. Scoop out a quarter cup to half cup of batter per pancake. 

5. Serve with syrup and berries.

Enjoy!

Blueberry Muffins

Try this delicious muffins from www.youtube.com/yeastmode

INGREDIENTS

• 2 whole eggs [large] 

• 1 cup sugar 

• 1/3 cup melted butter (unsalted)

• 1/2 cup cooking oil 

• 1 cup milk 

• 1 tsp vanilla 

• 3 cups all purpose flour 

• 1 tsp baking soda 

• 2 tsp baking powder 

• 1/2 tsp salt

• 1/2 to 1 cup fresh blueberries + extra flour for coating *extra sugar for topping 

INSTRUCTIONS

1. Preheat oven at 430ºF

2. Combine eggs, sugar, melted butter, cooking oil, milk, and vanilla in large mixing bowl.

3. Combine flour, baking soda, baking powder, and salt.

4. Add dry ingredients to wet ingredients gradually until well combined. 

5. Add flour-coated blueberries and mix. 

6. Spoon into large (3.5 inch) muffin liner (yield: 7 to 8 pcs)

7. Bake in a pre-heated oven @220°C or 430°F for about 23 to 25 mins. or until brown and puffy top. 

Enjoy!

Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)

Roasting is one of the best ways to cook broccolini. It brings out the flavor and gives you golden crunchiness. Here's a great roasted broccolini with tahini sauce recipe from recipetineats.com. 

INGREDIENTS: 

• 1 bundle of broccolini, ends trimmed

• 1 tbsp extra virgin olive oil

• 1/4 tsp each salt and pepper

• 1 garlic clove, finely minced

TAHINI SAUCE:

• 1/4 cup tahini

• 2.5 tbsp water

• 1.5 tsp honey

• 1 tbsp lemon juice

• 1/2 garlic clove, pressed through garlic crusher or grated using microplane (to make sauce smooth)

• 1/4 tsp each salt and pepper

GARNISH:

• 1/4 cup flaked almonds, pine nuts or pistachios, toasted 

INSTRUCTION:

1. Preheat oven to 220°C/425°F (200°C fan).

2. Sauce: Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes.

3. Toss broccolini: Pile broccolini on tray, drizzle with oil, sprinkle with salt, pepper and garlic.

4. Roast for 12 - 15 minutes until the broccolini floret ends are dark brown and crunchy (the best part!), and the broccolini stem is just tender. (But if you want it really soft, lower temp to 180C/350F and cook 20 min).

5. Plate up: Transfer to serving plate, allow to cool until warm. Drizzle over tahini sauce, sprinkle with almonds or pine nuts and serve! Excellent served warm OR at room temp.

VARIATIONS:

• The Tahini Sauce goes brilliantly with other roasted vegetables too, including: carrots, cauliflower, broccoli, green beans and asparagus.

Let us know how it turns out!

Easy Homemade Strawberry Chia Jam

Our organic strawberry jam is back in stock (available at the market and online). But if you would like to make your own strawberry jam, here's a great strawberry chia jam recipe from @harshahirdyani that takes only 10-15 minutes to make and lasts in the refrigerator for up to two months!

INGREDIENTS: 

• 1 ¼ cup of fresh strawberries chopped

• 1/4 cup water

• 1/4 cup sugar/ any sugar substitute

• 1 tbsp lemon juice

• 1.5 tbsp chia seeds

• Fresh and clean airtight jar to store

INSTRUCTIONS:

1. Heat a pan and put strawberries, lemon juice, along with the sweetener.

2. Let it boil for 2 mins, reduce the flame to medium low. Cook until the juice is reduced, the mixture thickens, and the strawberries get cooked.

3. Add chia seeds, stir well and turn off the flame.

4. Let it cool at room temperature, and transfer to an airtight container. This stays perfectly well in the refrigerator for 2 months.

Let us know how it turns out!

Raw kale salad with citrus dressing

Ready for a rocking kale salad recipe?

Here is a raw kale salad with citrus dressing recipe from Pamela Salzman @pamelasalzman

Serves: 6

INGREDIENTS:

• 2 bunches of black kale (aka Tuscan, lacinato or dinosaur kale), about 12-14 ounces, wash and dried

Dressing:

• 2 Tablespoons fresh lemon juice

• 2 Tablespoons fresh orange juice

• ½ teaspoon fine sea salt

• A few twists of black pepper

• 2 teaspoons minced shallot

• 2 teaspoons 100% pure maple syrup or raw honey

• 6-7 Tablespoons unrefined, cold-pressed extra-virgin olive oil (you can also substitute 2 Tbs. of flax seed oil for 2 Tbs. of olive oil)

INSTRUCTIONS:

1. Remove the stems from the kale (see photo for an easy method -- by stripping the stem from the leaves) and stack a bunch on a cutting board.

2. Thinly slice the kale with a sharp knife and transfer to a serving bowl.

3. Repeat with remaining kale.

Prepare the dressing:

1. Whisk all the ingredients in a small bowl and add enough dressing to coat the kale lightly.

2. Massage the kale with the dressing.

3. Add in your favorite salad fixings (shown here with red cabbage, quinoa, avocado and walnuts) and additional dressing, if needed.

Let us know how it turns out!

Calabacitas

INGREDIENTS

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 garlic cloves, minced

• 2 medium zucchinis (or any soft squash), diced or sliced

• 2 medium tomatoes, diced

• Salt and pepper, to taste

• 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)

• Cilantro or parsley (optional)

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium heat.

2. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

3. Add the diced zucchini and continue cooking until the zucchini is tender, about 8-10 minutes.

4. Add the diced tomatoes to the skillet and stir everything together.

5. Cook for another 5-7 minutes until the tomatoes have released their juices and everything is well combined.

6. Season with salt and pepper to taste.

7. Sprinkle the shredded cheese over the top of the calabacitas and cover the skillet with a lid.

8. Let the cheese melt for 2-3 minutes or until it is melted and bubbly.

Serve hot and enjoy!

Strawberry Pie

Thanks to Peggy Curry for this strawberry pie recipe from her book, "Damn Good Gluten Free"

INGREDIENTS

• 1 crust-worth of pie dough

• 3 16 oz. containers of fresh

• strawberries (about 8 cups of whole berries)

• 1 cup organic cane sugar

• 3 Tbsp. arrowroot powder or organic cornstarch

• 1/4 cup water

• Juice of 1/2 a lemon

• Sprinkle of cinnamon

• Sprinkle of organic cane sugar

INSTRUCTIONS

1. Preheat oven to 350°. Roll out pie dough over a deep dish pie plate. Bake for 20-25 min.

2. While the crust is baking, prepare the strawberries. Wash, core, and dry very well.

3. To make a glaze, separate 1 cup of strawberries and mash in a small bowl.

4. In a small pot, on medium low heat, begin cooking the mashed berries with sugar.

5. As the strawberries are cooking down, mix arrowroot and 1/4 cup of water in a small cup. Once the berries begin to bubble, add the arrowroot mixture to the pot.

6. Continue cooking on medium low heat, whisking until the berry sauce becomes thick. Give it time, it will.

7. Once the glaze has thickened, add the lemon juice and set aside.

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!