Hillstone Emerald Kale Salad

Check out this recipe from one of our community members, Pamela Salzman (pamelasalzman.com)

Ingredients:

For the Salad:

• 2 Bunches Dino Kale finely chopped with the stems removed

• 2 Cups Green Cabbage finely chopped

• 1 Bunch Green Onions finely sliced

• ½ Cup Cilantro chopped

• ¼ Cup Mint Leaves chopped

• ⅔ Cup Parmesan Cheese finely grated

• ½ Cup Peanuts roasted and salted

 For the Dressing:

• 1 Lime juiced

• 1 Teaspoon Rice Vinegar

• 2 Teaspoons Dijon Mustard

• 1 Tablespoon Maple Syrup

• ⅓ Cup Sesame Oil

• 1 Teaspoon Sea Salt

• ½ Teaspoon Ground Black Pepper

• 1 Pinch Crushed Red Pepper Flakes

Instructions:

1. Start by preparing your dressing. Whisk all of the dressing ingredients together in a small bowl, until they're fully combined. Set aside.

2. Next, prepare the salad. Wash and chop the kale and cabbage and add them to a large bowl.

3. Add about a teaspoon of salt to the bowl, and gently massage the salt into the kale and cabbage, until they start to soften. This should take about 1-2 minutes.

4. Then, add the green onions, cilantro, mint, parmesan, and peanuts to the bowl.

5. Finally, add in the dressing and toss until the salad is fully combined.

6. Once done, plate the salad and garnish with a lime wedge and more parmesan cheese, if desired.

7. Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.

Give it a try and let us know how it turns out!

Head over to pamelasalzman.com for lots more great recipes and cooking tips!

Fresas con Crema

Ingredients:

• 2 cups fresh strawberries, hulled and sliced

• 1 cup organic heavy cream (or chilled full-fat coconut cream for dairy-free)

• 1–2 tablespoons raw honey or maple syrup 

• ½ teaspoon pure vanilla extract 

• A tiny pinch of sea salt 

Instructions:

1. Wash, hull, and slice the strawberries. Set aside.

2. In a bowl, whisk the heavy cream by hand or with a mixer until it thickens slightly but doesn’t fully whip (you want a pourable texture).

3. Stir in the honey (or maple syrup), vanilla (if using), and a pinch of salt.

4. Spoon strawberries into serving glasses or bowls. Pour the cream mixture over the top.

5. Serve immediately, or chill for a few minutes if you like it extra cold.

Sugar Snap Peas with feta and lemon

Check out this easy-to-make, super delicious sugar snap pea recipe - a great way to get the best out of our end-of-season sugar snaps.

Ingredients

• ½ tablespoon olive oil

• 1 lb sugar snap peas, bottoms and tops trimmed (about 4 cups)

• 2 cloves garlic, smashed or grated

• ½ lemon, juice and zest

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ½ cup feta cheese, crumbled

Instructions

1. Heat olive oil in a large cast iron or heavy skillet over high heat. Add snap peas and cook, untouched to char, 2-3 minutes. Stir and cook until the snap peas are tender-crisp but still green, another 2 to 3 minutes, stirring.

2. Add the garlic, season with salt and pepper and cook 1 minute more.

3. Transfer to a shallow dish and top with lemon, zest and feta.

Check out lots more great recipes at skinnytaste.com

Kale Chips

Who said cooking had to be complicated?

Check out this simple but so delicious recipe for kale chips from @cookingwithcoit

You’ll be glad you did!

Ingredients:

• 1 large bundle curly kale washed, dried

• 2 tbsp olive oil

• 1 tbsp seasoning salt

Instructions

1. Preheat oven to 350° F.

2. De-stem kale and use your hands to tear a part leaves into bite-sized pieces.

3. In a large mixing bowl, add in torn pieces and olive oil and toss making sure all leaves are coated with oil. Seasoned salt and toss together until all the leaves are coated evenly.

4. Next add in seasoned salt and continue tossing together until everything is coated evenly.

5. Spread out kale on a baking pan (don't overcrowd the pan).

6. Bake in oven for 10-15 minutes until edges of the kale start to turn brown and toasted. Keep an eye on them to avoid burning.

Enjoy! Check out cookingwithcoit.com for more great recipes.

Raw Carrot Salad

Make carrots the star of the dish with this Raw Carrot Salad from plantbasedonabudget.com

Ingredients:

• 2 carrots, thinly sliced lengthwise

• 2 teaspoons of apple cider vinegar

• 2 teaspoons of olive oil (optional)

• 1 teaspoon of balsamic vinegar

• 1 teaspoon of agave or maple syrup

• Salt and pepper, to taste

• ¼ teaspoon of crushed red peppers (optional)

• 2 tablespoons of parsley, roughly mined

• 1 teaspoon of mint, minced (optional)

• Sesame seeds, garnish (optional)

Instructions:

1. Wash the carrots, then using a peeler carefully slice thin and long slices. Set aside in a large bowl.

2. In a jar or small bowl, combine the apple cider vinegar, oil, balsamic vinegar, agave or maple syrup, salt and pepper, and mix to combine. Set aside.

3. To the bowl with the carrots, add the parsley and dressing. Toss and serve at room temperature or chilled.

Head over to https://plantbasedonabudget.com/ for lots more great recipes and cooking tips!

Baked Zucchini with Yogurt Sauce

WARNING: DO NOT TRY THIS RECIPE! It will make even the most mild-mannered child or dinner guest fight for zucchini.

We found it from IG's @cookwithangelika and life has never been the same since. She calls it “Thomas Keller's life-changing method of preparing zucchini + my own recipe for zesty yogurt-dill sauce.”

Ingredients:

• 3-4 zucchini

• salt

• sauce

  • 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. Sprinkle salt on the scored side in an even distribution. Allow the zucchini to sit for 10 minutes to draw out moisture. Pat the zucchini dry with paper towels or napkins.

2. Preheat the oven to 450. 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. Add in the zucchini scored side down. Cook for about 5-6 minutes, checking occasionally until it is nicely browned but not burnt!

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

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

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

If you ignore our advice and try this, let us know how it turns out!

Broccolini Zucchini Salad

This week’s regular box has broccolini and zucchini, so simply substitute broccolini for broccoli and you’re good to go!

Serves 4

Ingredients:

• 1 head of broccoli, chopped

• 2 zucchini, chopped

• 2 x 15.5g cans of chickpeas, drained and rinsed

• 1 tbsp olive oil

• Salt and pepper

• 1 tsp dried oregano

• 1/2 cup quinoa

• 1/4 cup pumpkin seeds

• Handful of salad leaves or greens

Ingredients for the dressing:


• 1/2 cup pumpkin seeds

• Large handful of cilantro

• 2 garlic cloves

• 1/4 cup tahini 

• 1/3 cup water 

• 2 tbsp apple cider vinegar

• Salt and pepper

Instructions:

1. Preheat the oven to 350ºF

2. Chop your vegetables and add to a large roasting tin with the chickpeas. Drizzle with the olive oil, add salt, pepper and the oregano and bake for 25 mins, giving a shake halfway through

3. Whilst the vegetables are cooking, add the quinoa to a pan with a cup of water and season well. Bring to the boil and simmer for 12-14 mins with the lid on until cooked

4. Add all the dressing ingredients to a blender and blend until smooth

5. When the vegetables and quinoa are ready, add to a large serving bowl, top with salad and pumpkin seeds, drizzle over the dressing and serve.

Head over to helenridgeway.com for nutritional info and more great recipes and cooking tips.

Strawberry Quinoa Salad

Check out this mouth-watering recipe from reciperunner.com

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.

2. In a small bowl whisk together the ingredients for the vinaigrette.

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

4. Taste for seasoning and serve.

Head over to reciperunner.com for more great recipes and cooking tips.

Roasted Cabbage Steaks

Check out this super simple yet incredibly tasty recipe by Holly @spendpennies

Ingredients:

• 1 head green cabbage

• 2 tablespoons olive oil

• ¼ teaspoon salt more to taste

• ¼ teaspoon black pepper

• 1 tablespoon melted butter (optional)

• chopped fresh parsley or thyme for garnish

Instructions:

1. Preheat the oven to 400°F.

2. Slice across a head of cabbage to create ½-inch thick rounds. Brush each side with olive oil.

3. Place on a rimmed baking sheet (cut rounds in half to fit on the pan if needed). Roast for 25 to 30 minutes. Broil for 1 to 2 minutes if desired.

4. Drizzle with butter and serve.

Head over to spendwithpennies.com for more great recipes and cooking tips.

Garlic Butter Broccolini

Introducing Gideon General (on IG as @gidsgids and also on YouTube) with his tips and recipe for broccolini.

Cook time: 15 mins
Serving: 2-3
Ingredients:

• 2 lbs. Broccolini

• Garlic

• Butter to taste

• lemon juice

• Kosher Salt

Instructions:

1. Peel the bottom stem of the broccolini so that you can eat more of the vegetable (this is optional as our broccolini is very tender).

2. Blanch the broccolini in boiling water for 3 minutes. Then place in a strainer to remove as much water as possible.

3. In a sauté pan, sauté in medium heat for 2-3 minutes or until it gets a nice sear. Then toss in 1-2 Tbsp of butter and a few cloves of garlic. Make sure not to burn the garlic. Season with Kosher salt to taste.

4. Add a few splashes of lemon juice at the end and you’re ready to eat. Enjoy!

Google "Gideon General recipes" for more great recipes and cooking tips.

Pickled Radishes

Check out this recipe from sivanskitchen.com to enjoy our radishes pickled. 

Ingredients (approximately 4 32-Ounce Mason Jars):

• 4 lbs of radishes (trimmed and washed thoroughly)

• 4 beets, raw, unpeeled, and washed

• 4 Serrano chilies (optional), sliced into thin circles

• 8 Tbsp kosher salt (2 Tbsp per jar)

• 4 tsp peppercorns (1 tsp per jar)

• 4 bay leaves (1 per jar)

• 2 cups white distilled vinegar (½ cup per jar)

• Room temp filtered water, to fill jars

Instructions:

1. Trim the radish tops and tails and wash them thoroughly. You can use a sink with a mild soap solution if needed, but rinse them well to ensure no soap residue remains.

2. Scrub the beets clean and slice them into thin half-moon shapes.

3. Cut the chilies into thin circles if you like an extra kick of heat.

4. In each clean mason jar (32-ounce size), begin layering:

5. Start with a few slices of beet at the bottom of the jar. Add radishes, filling the jar halfway.

6. Sprinkle 1 teaspoon of sliced Serrano chilies on top of the radishes. Add 1 bay leaf. Add more beet slices to create another layer. Fill the rest of the jar with whole radishes, packing them tightly.

7. To each jar, add: 2 Tbsp of kosher salt, 1 tsp of peppercorns, ½ cup of white distilled vinegar. Top off the jars with filtered water, leaving about ½ inch of space at the top.

8. Screw the lids onto the jars tightly. Place the jars on your counter at room temperature for 2 days to allow the radishes to ferment slightly.

9. After 2 days, transfer the jars to the refrigerator to stop the fermentation process and enhance the crispness of the radishes. They are ready to be enjoyed. Keep refrigerated and consume within 1-2 months for the best flavor and texture.

Head over to sivanskitchen.com for lots more exciting ways to prepare your produce.