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This corn salad makes a refreshing and delicious summertime dish. It is simple to put together with ingredients fresh from your local CSA. Serve as a side dish or appetizer to you favorite meals or use as a topping for tacos, burritos, or quesadillas! This salad is bright and colorful and will add a pop of color to your table! YIELD: ~ 5 CUPS PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES INGREDIENTS 3 cups raw corn kernels (about 4 cobs of shucked corn) 1 cup red onion, finely diced 1/2 cup fresh cilantro, finely diced 1 medium jalapeño, finely… Continue Reading

Black Bean Kale Tacos  This colorful, plant-based taco recipe is delicious and hearty. It is a simple meal that comes together quickly but packs a punch of both flavor and nutrition. Get creative and sub winter squash for the sweet potato, try a different kind of bean or lentil, and add any seasonings that you like. If you’ve never liked kale before, these tacos may change your mind! YIELD: 4 TACOS PREPPING TIME: 15 MIN TOTAL TIME: 25 MIN INGREDIENTS Kale: 4 cups kale, ribs and stems removed, torn into bite-sized pieces 1 tablespoon olive oil 1 tablespoon lime juice 1/2… Continue Reading

Thanks to everyone who stopped by to see us at the Farmer’s Market this Saturday. Here is the recipe to that fresh salad we were sampling with kohlrabi from Native Hill Farms, one of our partner farms. Kohlrabi is in the cruciferous family with broccoli and cabbage. Enjoy! Ingredients: – 1 lemon, zest and juice – 1 small kohlrabi, peeled and trimmed – 1 small bulb fennel, washed and leaves trimmed – 1/2 red onion, sliced thinly – 3/4 cup flat leaf parsley, minced – 2 Tbsp olive oil – salt and pepper to taste Directions: – Grate the lemon… Continue Reading

This pesto uses fresh arugula to create a versatile sauce with a bright, peppery flavor. It is a simple and delicious way to add nutritious greens to your meals! Enjoy this pesto on your favorite kind of pasta, as a sauce for homemade pizza, tossed with roasted veggies, drizzled on a grain bowl, or spread on a sandwich. YIELD: 2/3 CUP PREPPING TIME: 10 MIN TOTAL TIME: 10 MIN INGREDIENTS 2 cloves garlic  1/2 cup green pumpkin seeds (hulls removed)  2 cups arugula, washed and dried, leaves tightly packed 1/4 teaspoons salt  1 tablespoon lemon juice 2 Tablespoons nutritional yeast (optional)  1/3-1/2 cup extra virgin olive oil… Continue Reading

These burgers are nutritious and easy to make for dinner, then use for leftovers the next day. They make use of seasonal veggies and can be customized with any flavors and seasonings you like! Ingredients 2 cups cooked quinoa 1 spaghetti squash, cooked and shredded 3 carrots, shredded 2 eggs (optional) 1 cup breadcrumbs or panko (omit for gluten free) 1/2 cup shredded cheddar cheese Salt and pepper to taste, Additional spices or seasonings as desired Olive oil for cooking Directions Cut the spaghetti squash in half and drizzle with olive oil, salt, and pepper. Place both halves face down… Continue Reading