All Recipes

• 1/4 cup tahini
• 1/4 cup apple cider vinegar
• 3 TBLS lemon juice
• 1 TBLS garlic scape, minced
• Salt and pepper to taste

Whisk all ingredients together and drizzle over any kind of fresh salad. Addicting!

3 tablespoons butter or coconut oil
1 bunch of tatsoi, stems chopped into 1” pieces and greens separated from stems
2 teaspoons minced ginger root, peeled
1 clove garlic, minced
1½ teaspoons soy sauce

Heat butter in skillet on medium and add ginger and tatsoi stems. Saute, stirring, until wilting about 5minutes.  Add garlic and tatsoi leaves and sauté, stirring until leaves wilt about 2 minutes. Add soy sauce, stir to mix and serve hot.

1-2 onions, peeled and chopped
3-4 cloves garlic, minced
2 lbs carrots, peeled and chopped
chicken broth and/or coconut milk (approx 4-6 cups total)
peanut butter to taste
cayenne pepper or hot sauce to taste

Heat cooking oil in pan and sauté onions until softened, about 10 min, stirring.  Add carrots, garlic, and chicken broth and/or coconut milk to cover and simmer until carrots are tender, about 20-30 min.  Puree and add the rest of the ingredients.  Check for salt and pepper and serve hot.  

• 6-8 cups green cabbage, shredded
• ½ cup parsley, chopped, optional
• 1 cup almonds, toasted, sliced
• 1 cup dried cranberries
• Salt and pepper to taste

Toss veggies with the following dressing whisked together:

• ½ cup red onion, minced
• 1/3 cup olive oil
• ¼ cup apple cider vinegar
• 2 TBLS maple syrup
• 4 tsp Dijon mustard
• Salt, to taste

The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too 🙂

Combine salad ingredients and pour over dressing.  Toss to coat and serve!

Tokyo Bekana is our favorite variety of Chinese leaf cabbage with its super tender and mild leaves that remind me of lettuce.  You can serve this finely cut slaw alone or over cooked rice or noodles. You could also use it as a filling for spring rolls.

1 bunch Tokyo Bekana Chinese leaf cabbage, shredded
1 bunch radishes, shredded
1/2 bunch carrots, shredded (optional)
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce

Toss together vegetables. Mix liquid ingredients in separate bowl, then pour over vegetables. Toss, then let marinate in refrigerator for at least one hour before serving.

1 medium tomato, chopped
1 avocado, chopped
a handfull of basil tops, minced
2 TBSP red onion, minced
2 oz soft goat cheese, crumbled
2 TBSP olive oil
2 TSP vinegar
a pinch salt

Combine all ingredients into a bowl except cheese.  Mix cheese, olive oil, vinegar, and salt together to make a dresssing.  Pour over vegetables, toss, and serve.

2-3 tomatoes, chopped
1-2 cucumbers, peeled and chopped
¼ cup sweet onion, minced
2-3 oz feta cheese or soft goat cheese (optional)
4-6 TBSP olive oil
1-2 TBSP cider or wine vinegar
1 TSP Dijon-type mustard
2 TBSP fresh herbs (dill, cilantro, etc.), minced (optional)

Mix tomatoes, cucumbers, and onion in a bowl, crumble the optional cheese over the top. In a separate small bowl or glass, mix the remaining ingredients to make a dressing. Drizzle the dressing over the vegetables, toss and serve. 

1.5 lbs. tomatoes, coarsely chopped
½ cup red onion, minced
1 hot pepper, minced
2 cloves garlic, minced
½ bunch cilantro, chopped
½ cup sweet pepper, diced
1-2 tsp salt (to taste)

Mix all ingredients together. Serve or refrigerate.

1-2 medium tomatoes, chopped
1-2 medium cucumbers, peeled and chopped
2-4 TBLS sweet onion, finely chopped
leaves from one bunch purslane, chopped

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

2 TBLS olive oil
2 teaspoons lemon Juice
salt, pepper, and/or fresh herb to taste

• 1 tablespoon balsamic vinegar
• salt, to taste
• 3 T olive oil
• 3 tablespoons pine nuts, or other nut of choice (I used pecans)
• 8-10 cherry tomatoes, quartered
• 6 fresh or dried figs, cut into quarters (see note for using dried)
• 1 ounce crumbled blue cheese, or more to taste
• optional: 1 teaspoon fresh basil or thyme leaves
• Black pepper, to taste

In a small bowl, whisk together vinegar and salt. Whisk in oil.  Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese (and herbs if using), drizzle with dressing and finish with pepper.

Note: Fresh figs are hard to get and spoil quickly, but dried work well too. If using dried figs, at least two hours before serving put figs in a cup of boiling water. Stir and cover cup with a small plate. Figs will plump up and work just as well as fresh.

• 0.75 lb. parsley root, peeled and thinly sliced
• 1 lb. potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 4-6 TBLS cooking oil
• Salt and pepper to taste
• 8-10 eggs, beaten

Heat oil in large oven proof skillet on medium. Add parsley root, potatoes, and onions. Saute stirring until softened, but not browned, approx 20 minutes. Season to taste. Add eggs. Cook over medium-low until set around the edges. Place under the broiler until set in the middle, 3-4 minutes.

• 2 cups grated carrots
• 1 cup grated beets
• ½ cup dried coconut flakes
• 4-6 dates, finely chopped
• 3-4 TBLS olive oil
• 1-2 TBLS lemon juice
• 1-2 tsp honey

Toss all ingredients together and let sit at least 15 minutes to meld flavors and draw out juices. Toss again and serve. 

This is delightful and refreshing on a hot day!  Let it marinate overnight for even better flavor!

1 bunch purslane, leaves separated and chopped ( stalks discarded or set aside for other purpose)
1-1½ cups Greek yogurt
1 garlic clove, peeled and mashed
2 teaspoons olive oil
Salt and pepper to taste

Combine all ingredients well, marinate in the fridge 2 hours.

1 cup yogurt, plain
1 teaspoon salt
2 pounds turnips, peeled, and cut into 1.5” chunks
3 tablespoons oil
½ teaspoon cumin seeds
2 large shallots, peeled and thinly sliced
8 oz can of tomatoes in their juice
1/8 – ¼ teaspoon ground cayenne pepper

Pierce turnip chunks with fork & marinate in yogurt for 8 hours, in fridge.  Drain, reserving yogurt.  Stir-fry turnips over high heat in oil until browned, about 5 min.  Remove turnips and reduce heat to medium.  Stir-fry cumin seeds and shallots for 2 min.  Add tomatoes, cayenne, turnips and reserved yogurt.  Bring to boil, cover and simmer, stirring occasionally for 10 min.  Uncover, lower heat to keep from sticking and boil all the yogurt-tomato mixture away forming a sauce.

This recipe is flexible in the amounts and this is roughly what I made the first time I made it.  Feel free to substitute with what you have available.  This recipe is for a crock pot.  You can also just simmer slowly on the stove.  

• 2 pounds ground Italian sausage
• cooking oil
• 2 medium yellow onions, diced
• 6-8 cups chicken broth
• 8 large carrots, peeled and cut into 1/2-1 inch rounds
• 2 cups dried white beans (like Great Northerns, Cannelini, or Navy Beans), sorted, rinsed, and soaked for 12 hours (or 3-4 cans of white beans, rinsed and drained)
• 3-4 garlic cloves, chopped
• 1 TBSP Italian seasoning or 1-2 TBSP pesto
• 1 bay leaf
• 1 (24 oz) can tomatoes, diced, chopped, or pureed
• 4 large kale leaves, chopped (tough mid-ribs removed) OR 1 bag baby kale, chopped
• Parmesan cheese and/or sour cream, for topping

In large pot or skillet, cook Italian sausage in oil. Add in the onion. Stir every minute or so until sausage is browned. Add to the slow cooker or large cooking pot.  Add the broth, carrots, soaked beans, garlic, Italian seasoning/pesto, and bay leaf.  Cover and cook on low for 8-10 hours (for soaked beans) or 4 hours (for canned beans).  Remove the lid. Discard the bay leaf. Stir in the tomatoes and kale.  Ladle into bowls and top each bowl with a heaping tablespoon of parmesan cheese or sour cream.

You can make this casserole with any kind of pepper, from sweet red or green bell to sweet Italian frying, to poblanos, or any combination depending on preference and taste.  I like this recipe because it is so easy to make a full meal!

• 2-3 cups cooked rice
• 2 cups sweet (any color) or Poblano peppers, chopped
• 1 cup onion, chopped
• Salt and pepper, to taste
• 1 pound ground meat (I used beef)
• 24 oz tomato sauce
• 1+ cup more of thinly sliced peppers
• 1-2 cups grated cheese of choice (I have used cheddar + parmesan or mozzarella)

Brown meat with peppers, onion, salt, and pepper. Add tomato sauce and rice. Mix well. Line casserole with sliced peppers. Pour in meat mixture. Put cheese on top. Bake at 350 until heated through and cheese is browning a little. Serve hot.
 

This receipe can be adapted to a crock pot.  Complete as noted through adding the cabbage and instead of simmering stove top, add all ingredients to the crock pot and set on low for about 4 hours.

2 pounds ground beef
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 small cabbage or (½ medium), chopped
28 oz canned diced tomatoes
8 oz canned tomato sauce
Salt and pepper to taste

Heat oil in large skillet and add beef and onion.  Cook until done.  Add garlic and cook 1 min.  Then add cabbage, tomatoes, and salt and pepper.  Bring to boil.  Reduce heat, cover and simmer until cabbage is tender, about ½ hour or so.  Serve hot.

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

• 8 cups shredded greens (beet greens, kale, pac choi)
• ½-1 cup grated roots (salad turnips, carrots, etc.)
• 3-4 scallions, thinly sliced at an angle
• 6 eggs, beaten
• ½ cup flour
• cooking oil
• Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through. Serve hot with this sauce: https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/

This recipe makes approximately 6 patties using a wide mouth jar ring as a form.  Double it to make a dozen.  You can also substitute for the listed nuts with other coarsly ground nuts if they are hard to find.  You can freeze these cooked and reheat for later meals.

1 cup each of grated beets and grated carrots
½ cup each of unsalted sunflower seeds and sesame seeds
¼ cup each of flour, grated cheese, and grated onion
1 tablespoon soy sauce
1 egg, beaten
minced garlic to taste, optional

Combine all ingredients and mix well.  Form into patties directly on oiled cookie sheet using a removable form or free form them with your hand.  Using a canning jar lid to press them into patties worked well for me.  Bake at 350* until done through, 30-45 minutes.  Serve hot topped with butter, mayo, sour cream, or whatever you choose.

This is just a blueprint for a yummy casserole.  You can use many other veggies in this and other meats/proteins.  You can also leave off anything you don't have and it will still be good!  I've made it with green sauce (from tomatillos) instead of the red sauce and it was also really good!

• 2 tablespoons olive oil, or other cooking oil
• 1 onion, diced
• 1bell pepper, diced
• 2 zucchini or summer squash, diced
• 1 ear of corn, cut off of cob (or use canned)
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 cups beans, cooked (or sub gr. beef)
• Fresh herb, like cilantro, parsley, basil (optional)
• 3 cups enchilada sauce, homemade or canned
• 8 oz cheese, grated (or more if preferred)

Heat oil and sautéonion and bell pepper 5 min. Add squash and cook another 3 min. Add corn, garlic, and herbs. Cook 1 min stirring. Remove from heat. Add beans. Spread ¾cup sauce in bottom of 9x13 baking dish. Cover with 1 layer tortillas. Add layer of veggies, then cheese, then sauce. Repeat until ingredients are used up finishing up with cheese on top.

This makes 1 quart.

½-3/4 pound carrots, peeled and julienned
½-3/4 pound daikon radish, peeled and julienned
2 cups warm water
1-2 TBLS sugar
2-3 TSP salt
1/3 cup vinegar (white or cider is fine)

Stuff the carrots and Daikon into a quart jar. Combine the remaining ingredients in a bowl and stir to dissolve. Sample the brine and adjust to your taste. Pour into quart jar to cover veggies. Put on a lid and store in the refrigerator for at least 3 days to let flavors develop. Will keep in fridge for 2-3 weeks. Great compliment to a hot meal, on a sandwich, or as a snack.
 

1 glass pint jar with lid
1 ½ cups sliced cucumbers
½ cup apple cider vinegar
½ tsp honey
2 tbls dill or ½ tsp dill seed
½ cup water

Mix together vinegar, honey, dill, and water until honey dissolves. Fill pint jar with cucumber slices. Pour over liquid mixture. If more water is needed to cover cucumbers, add it. Cap jar and put in refrigerator. Ready after 24 hours; will store for 6 months.

• 1-2 cups Greek yogurt
• 1-2 cloves garlic, minced
• 2+ cups carrots, peeled and grated
• 2+ cups beets, peeled and grated
• ¼ cup olive oil
• 1 Tablespoon lemon zest
• 3 Tablespoons lemon juice
• 1 Tablespoon red wine vinegar
• 2 teaspoons honey
• Salt and pepper, to taste
• ¼ teaspoon coriander
• ¼-1/2 cup pecans, chopped

Stir garlic into yogurt and let stand. Whisk together olive oil, zest, lemon juice, vinegar, honey, salt, pepper, and coriander. Pour half of dressing over carrots and beets, mix, and let stand 5 min. Spread yogurt on serving platter. Top with carrot/beets, drizzle remaining dressing, and sprinkle with pecans.