Lime Kale (It’s Raw!) SERVINGS: 3-4 cups PREPPING TIME: 5-8 minutes COOKING TIME: It’s raw This recipe is so simple and so delicious. Alter the lime to your taste. This recipe is great by itself or mixed with a larger meal, like tacos or burritos. Want to eat chips but don’t have any dip? This would be a great substitute. Ingredients 1 bunch of kale 1 TBSP fresh lime juice 1 TBSP extra virgin… Continue Reading
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Cooking Dry Beans in the Oven
Cooking Dry Beans in the Oven SERVINGS: 12 cups PREPPING TIME: 12-24 hours COOKING TIME: 2-3 hours Ingredients 2 lb of dry beans water 6- 12 TBS salt Soaking Directions Dump dry bean out on the counter, sort, pulling out the broken and bad pieces Rinse beans, place into dutch oven or your stove to oven pot Add water a finger height above the beans Salt to taste like the sea Soak for 12 -24 hours Cooking… Continue Reading
Fresh Corn Salad
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 Beans, Sweet Potato & Lime Kale Tacos
Black Beans, Sweet Potato & Lime 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: ~20 TACOS PREPPING TIME: 20 MIN … Continue Reading
Kohlrabi Salad
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
Arugula Pesto
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
Quinoa Veggie Burgers
Quinoa Veggie Burgers Quinoa 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! Freeze them into patties and pull them out when you need a quick meal. They store up to a week in the refrigerator, so making a big batch and making patties as you need them is a fast meal. Ingredients 3 cups cooked quinoa 1 spaghetti squash, cooked and shredded 3 carrots, shredded 2 eggs or flax as a substitute 1 cup breadcrumbs… Continue Reading