Check out some of the recipes we’ve compiled for you to recreate using our freshest veggies year round! Use ctrl+f to search for a specific ingredient and continue to check back for more!


Beet Juice

Fresh organic beet juice. Fresh organic beet juice in a glass on rustic wooden background. beet juice stock pictures, royalty-free photos & images

1 pound beets, w/ greens removed and roots washed
1 large cucumber
1 apple
1 bunch parsley
1 lemon
1-inch ginger root
1/3 cup water


  1. Chop your vegetables into 1-inch pieces for easier blending.
  2. Combine them in a high-speed blender with 1/3 cup water.
  3. Blend on high until the ingredients are relatively smooth.
  4. Squeeze the juice through a fine mesh strainer over a large bowl.
  5. Serve your juice immediately.

Baba Ghanoush

Savory Homemade Mediterranean Baba Ganoush Savory Homemade Mediterranean Baba Ganoush with Olive OIl and Parsley baba ganoush stock pictures, royalty-free photos & images

2 Eggplants
1/4 cup tahini 
1 lemon, juiced
1 clove garlic
1/4 cup chopped parsley
3/4 teaspoon red pepper flakes
Extra virgin olive oil


  1. Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Remove from oven and let eggplants rest for 15 minutes.
  2. Working with one eggplant at a time, slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
  3. Press eggplant hard against strainer sides in order to drain as much moisture as possible. Discard all drippings, wipe out large bowl, and return eggplant to bowl.
  4. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and red pepper flakes and season to taste with salt, plus more lemon juice if desired.
  5. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Lox and Cream Cheese Bagel

Smoked salmon bagel "A toasted smoked salmon and cream cheese bagel, with capers, dill and lots of copy space." bagel lox stock pictures, royalty-free photos & images

Bagel of choice (I like to use Everything bagel)
Cream Cheese
Red Onions


1. Slice your bagel in half and toast.
2. Slice red onions thinly and chop dill.
3. Spread cream cheese on both sides.
4. On one side of cream cheese, place layer of lox. Garnish Lox with red onions, a sprinkle of capers, and a sprinkle of dill.
5. Sandwich both sides together and enjoy!

* For more lox to enjoy, serve the sandwich open-faced. Rather than adorning one side with lox and garnishes, do both!


Zucchini Bread

Zucchini Bread Whole wheat zucchini bread with walnuts zucchini bread stock pictures, royalty-free photos & images

(Makes Two Loaves)
2 cups all purpose flour
1 ½ cups sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups zucchini grated/shredded
¾ cup vegetable oil
1 tablespoon vanilla
1 ½ cups walnuts chopped


  1. Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
  3. In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
  4. Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
  5. Divide evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
  6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

Cabbage Egg drop Soup

Cabbage Egg Drop Soup

1 tablespoon olive oil
1 small white onion, peeled and diced
3 cloves garlic, minced
8 cups vegetable stock (or chicken stock)
1 small head of Napa cabbage, roughly chopped
1 teaspoon ground ginger
1/4 teaspoon white pepper
3 eggs, whisked
2 teaspoons toasted sesame oil
optional topping: thinly sliced green onions


  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
  2. Add in the stock, chopped cabbage, ground ginger, white pepper and stir to combine.  Continue cooking until the mixture reaches a simmer.
  3. Reduce heat to medium, in order to maintain the simmer.  Cover and simmer for 10 minutes, until the cabbage has completely softened.
  4. Remove the lid.  Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, while you use your other hand to slowly drizzle in the whisked eggs.  The eggs will cook instantly in the hot broth, creating pretty egg ribbons.
  5. Stir in the sesame oil until completely combined.  Then give the soup a taste and season with salt, as needed, plus any extra sesame oil, white pepper or ginger that you think it might need.
  6. Serve warm, garnished with green onions if desired.

Grilled Radicchio Salad

Grilled Radicchio Grilled Radicchio With Balsamic Glaze grilled radicchio stock pictures, royalty-free photos & images

1 head radicchio, quartered lengthwise
3 tablespoons cup olive oil
1 teaspoon red wine vinegar
1 teaspoon balsamic vinegar
1/3 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ounces Gorgonzola Cheese

1. Preheat a grill to medium-high or prepare a medium-hot fire in a charcoal grill.
2. Rinse the radicchio quarters and pat dry. Brush the radicchio quarters with oil and place the heads on the grill rack. Cover, and cook, turning as necessary, until grill-marked but still crunchy in the middle, 2 to 3 minutes per side. Transfer to a plate. Grilling your radicchio will do away with the bitter taste and become sweeter.
3. In a small bowl, whisk together the olive oil, the vinegars, mustard, salt, and pepper. Divide the grilled quarters among plates and crumble the Gorgonzola over the top. Drizzle with the balsamic vinaigrette and serve immediately.

Baked Kohlrabi Fries

Seasoned French Fries With Dip Freshly served french fries with a creamy dip. kohlrabi fries stock pictures, royalty-free photos & images 

1 Kohlrabi
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt


1.In a large mixing bowl, add kohlrabi, olive oil, garlic powder, smoked paprika, cumin, and salt, and toss until kohlrabi is evenly coated.
2. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
3. Evenly space out kohlrabi onto a baking sheet in a single layer.
4. Bake, flipping halfway through, until kohlrabi is tender and browned on the edges, about 25-30 minutes.

You can also cook using an airfryer. Set airfryer to 400 and cook for 12-17 minutes


Sautéed Turnip Greens w/ Garlic Scapes

green turnip on the plate green turnip on the plate cooked turnip greens stock pictures, royalty-free photos & images 

1 pound turnip greens, washed and cut into thin strips
2 tablespoons olive oil
2 garlic scapes, finely chopped
1teaspoon salt
1teaspoon black pepper, ground


1. In a large skillet over medium heat, add olive oil.
2. When olive oil is glistening hot and fragrant, add garlic scapes. Saute until tender.
3. Add turnip greens, toss frequently and sauté for 2-3 minutes or until wilted but still quite tender (not mushy).
4. Season with salt and pepper and enjoy!


Roasted Fennel w/ Parmesan

Roasted potatoes Roasted fennel, onion and potato with Parmesan roasted fennel with parmesan stock pictures, royalty-free photos & images 

1 bulb fennel
1 1/2 tablespoons olive oil
1 tablespoon finely chopped oregano, thyme, and fennel fronds
1 lemon, zested
1/4 teaspoon salt
Dash black pepper
1/4 cup freshly grated parmesan cheese
Dash Balsamic vinegar


1.Preheat the oven to 400° F. Line a rimmed baking sheet with parchment.
2.Trim the root end of the fennel bulb and cut the stems off. Slice the bulb in half from the stem side to the root. Then cut each half into 4 wedges.
3.Place the fennel wedges in a bowl and add the olive oil, herbs, zest from lemon, a generous pinch of salt, and freshly ground pepper. Toss gently with your hands to thoroughly coat the fennel.
4. Spread the fennel wedge out on the prepared baking sheet. Roast for 15 minutes, or until the wedge has started to turn golden. Sprinkle on the Parmesan cheese, coating the wedge evenly, and roast for 10-15 minutes more, until the cheese is nicely browned, and the fennel is browned and caramelized in spots.
5. Transfer the fennel to a serving platter. Sprinkle a few drops of good balsamic vinegar on top, if you like, and serve.


Collard Green Wraps

two completed Collard Green Wraps with one halved against a light background 

2 flat collard green leaves
1 sweet potato
1 can chickpeas
1 chicken breast (cooked your favorite way)
cayenne pepper
salt and pepper to taste 


1. Dice sweet potato and place on greased baking sheet. Cook in oven heated at 400 degrees for twenty minutes.
2. On a saucepan over the stove, mix chickpeas and chicken. Cook until heated through. Drain excess water and add cayenne pepper, salt and black pepper and cook for three to four minutes.
3. Place Collard Green leaves in large saucepan with one inch water. Cover and steam over medium heat until wilted. Remove from heat, drain water and set wraps aside.
4. Once everything is ready, it’s time to build the wraps. Divide the chickpea/chicken mixture between the two wraps followed by the diced potatoes and finally top with sriracha and/or your favorite sandwich sauce. To roll the wraps, fold and tuck one of the long sides under the meat then fold the two outer sides inwards, and roll the rest of the way.


Parmesan Snap Pea Pasta

Parmesan Snap Pea Pasta 

1 lb fresh sugar snap peas, trimmed
1 package angel hair pasta
5 tablespoons olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
1 1/4 cup grate parmesan cheese, divided


1. Bring a large pot of water to a boil. Add peas and cook uncovered until peas are crisp and tender, 3-4 minutes. Remove peas, strain and set aside
2. In the same pot of water add pasta to the boiling water, cook according to package directions. Drain, reserving 1 cup water. Return pasta to pot and toss with 3 tablespoons olive oil.
3. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Saute onions until tender, 2-3 minutes. Add garlic and seasonings, cook and stir 1 minute. Stir in peas until heated through.
4. Toss with pasta, adding 1 cup cheese and reserved cooking water if desired. Serve with remaining parmesan on top of pasta.


Chard, Spinach and Endive Pasta

Pasta linguine with zucchini, basil, cream, black pepper and parmesan cheese. Vegetarian vegetable pasta. Zucchini noodles. Pasta linguine with zucchini, basil, cream, black pepper and parmesan cheese. Vegetarian vegetable pasta. Zucchini noodles. vegetable linguine stock pictures, royalty-free photos & images

1 bunch chard, stemmed
2 pounds spinach, stemmed
1 large head endive, cored and leaves separated
2 large red onions
4 garlic cloves
1/4 cup olive oil
1 bay leaf
1 tablespoon chopped fresh thyme
1 cup red wine
1 pound linguine
1/2 cup stock or water
2 tablespoons capers
salt and pepper







1. Make sure all greens are washed. Chop greens, onions and garlic. Begin boiling water for the pasta
2. Heat a large pan over medium heat. Add half the olive oil, onions, bay leaf and thyme. Cook covered until tender, about 5 minutes. Uncover and continue cooking about 5 minutes more or until the onions are very brown. Add the red wine and deglaze the pan, cover, turn the heat to low and simmer for 3-4 minutes.
3. Put the past on to cook. Uncover the onions and add the garlic. After a minute or so add the greens and the stock. Cook for 5 minutes, add the capers and season to taste with salt and pepper.
4. Drain the pasta and add to the large pan with the greens. Pour a little olive oil over mixture and toss well.
5. Serve and enjoy!

Kale Chickpea Seed Salad


Swiss Chard stems, with leaves removed
pinch of salt
2 cloves garlic, minced
1 teaspoon olive oil


Dressing Ingredients:
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon greek yogurt



1. Chop up all of your veggies and add them to a big bowl. Add your quinoa, chickpeas, and all seeds. Toss
2. In a separate bowl, whisk together all of the dressing ingredients. Continue to stir together until well combined.
3. Pour the dressing over the other ingredients and toss. Garnish with fresh herbs such as chives or cilantro.

Charred Chard Stems


Swiss Chard stems, with leaves removed
pinch of salt
2 cloves garlic, minced
1 teaspoon olive oil





1.Bring large pot of water seasoned with salt to a boil
2. Add garlic, salt and oil in a separate bowl and set aside
3. Add the chard stems to the boiling water and blanch for a couple of minutes, until tender
4. Drain stems and spread out to cool and drain
5. Lay stems down on hot grill
6. When blistered and with a few black char spots, remove from the grill and drizzle with oil, garlic mixture.


Roasted Beets w/ Greens & Aoili

Baked beetroot with yogurt and dill Baked beetroot with yogurt and dill dressing roasted beets with sauce stock pictures, royalty-free photos & images

For Roasted Beets
2 lbs beets w/ greens attached
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/2 cup Aioli

For Aioli
1 1/2 cups blended oil (olive/canola)
Juice of 1 lemon
1 whole egg
1 egg yolk
4 garlic cloves
2 pinches of salt
1 tablespoon water (as needed)



1. Remove beet greens and wash thoroughly before setting aside.
2. Scrub beets clean and put in a shallow baking pan while still wet from washing. Arrange beets close together in pan to keep them from drying out.
3. Drizzle olive oil over beets and sprinkle salt. Cover tightly with foil, shiny side out.
4. Roast beets in the oven at 400 degrees for 1 hour. Check tenderness by inserting fork.
5. Allow them to cool enough to handle. Slip skins off using your hands. We recommend wearing gloves because Red Beets WILL stain.
6. Blanch the greens, with stems, in salted boiling water. Cook until just tender, shock in ice water and then allow to drain thoroughly.

For Aioli:
1. In a blender or food processor, puree garlic and salt. Then add egg and egg yolk, and lemon juice and blend until combined.
2. Using the hole at the top of your blender/food processor, slowly add oil.
3. Once fully blended, if the mixture is too thick you can slowly add tablespoon of water until it is at the constancy you want.

Creamed Spinach


1lb fresh spinach
2 tbsp butter
1/2 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 cup milk
1/4 cup heavy cream
4 oz. cream cheese
Salt and pepper to taste
Pinch of Cayenne Pepper
1/4 cup parmesan cheese



1. In large pot of boiling water, cook spinach for 30 seconds. Drain and allow to cool. When cool enough to touch, squeeze excess water from the cooked spinach.

2. Melt butter in a large skillet set over medium heat.Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Add milk, heavy cream, and cream cheese to skillet. Simmer until cream cheese is melted and smooth. Season with salt, pepper and cayenne.

4. Add spinach, parmesan and stir to combine

5. Serve immediately!


Stir-fried Pea Shoots


1 bag pea shoots
1 teaspoon olive oil
2 cloves minced garlic
1/4 teaspoon ginger
1 tablespoon chicken broth 
Salt and pepper to taste







1. Heat olive oil over medium heat
2. Add garlic and ginger, stirring constantly until fragrant, about 30 seconds
3. Add pea shoots, chicken broth, salt, and pepper. Allow a minute or two to cook down
4. Serve immediately!


Blistered Shishitos

Roasted Spicy Shishito Peppers Roasted Spicy Shishito Peppers with Dipping Sauce shishito peppers stock pictures, royalty-free photos & images 

12 or so Shishito Peppers
1 tablespoon olive oil
1 teaspoon lemon juice
Sprinkling of salt

1. Wash and thoroughly dry shishito peppers.
2. Heat olive oil in a large saucepan. Add shishitos.
3. Cook peppers, stirring often, for five minutes
or until browned. 
4. Sprinkle with salt and lemon

*When cooked, the peppers can pop.
To prevent this from happening you can use
a knife to split each pepper before cooking them.



1/2 lb croutons 
2 lbs ripe tomatoes
6 ounces mozzarella
1 red onion, sliced lengthwise
2 cloves garlic
1 small cucumber, sliced thinly
green pepper, sliced
1 cup fresh basil
1 tblsp olive oil





1/4 cup olive oil
3 tblsp red wine vinegar
2 cloves garlic
1/2 tsp dijon mustard
Salt and Pepper to taste

1. Make the dressing: I
n a large bowl, whisk together the olive oil,
red wine vinegar, garlic, mustard, salt,
and several grinds of pepper.
2. Add the onion, tomatoes, cucumber, garlic,
green pepper and bread to the bowl with the
dressing and toss to coat. Add the cheese and the
basil and gently toss. Season to taste and serve
with more fresh basil on top.


Summer Squash Soup

Pot And Bowl Of Homemade Butternut Squash Soup Pot And Bowl Of Homemade Butternut Squash Soup squash soup stock pictures, royalty-free photos & images 

3 tablespoon olive oil
2 leeks, cleaned and finely chopped
1 pound yellow summer squash, thinly sliced
2 garlic cloves, minced
4 cups chicken stock
3 tablespoon finely chopped fresh basil
2 tablespoon finely chopped fresh chives, plus more
  for garnish
1 cup milk
2 teaspoon fresh lemon juice
Salt and freshly ground pepper, to taste

1.In a pot over medium heat, warm the olive oil.
2. Add the leeks and sauté until softened,
about 5 minutes. Add the squash and sauté until
lightly browned, about 5 minutes more.
Add the garlic and cook for 1 minute.
3. Add the stock and cook, partially covered,
until the squash is very tender, about 15 minutes.
Remove from the heat.
4. Using an immersion blender or a standing blender,
puree the soup until smooth.
5. Stir in the basil, 2 tablespoon chives, the milk
and lemon juice. Season with salt and pepper.
6. Gently reheat the soup over medium-low heat.

Stuffed Sweet Peppers

Green peppers stuffed with rice, cheese, meat and tomatoes Baked peppers stuffed with turkey burger, rice, tomatoes and cheddar cheese. Shallow DOF with focus on pepper in front.  stuffed bell peppers stock pictures, royalty-free photos & images 

Sweet Peppers
2 teaspoons olive oil
1 pound ground beef
onion, diced
2 cloves garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 cup white rice, cooked
tomatoes, diced and save juices if possible
Salt and Pepper to taste
1 cup Mozzarella 
1. Preheat the oven to 350 degrees.
Spray a deep baking dish.
2. Cut the peppers in half lengthwise,
remove seeds and ribs inside.
3.Place the peppers open side down
in the baking dish with 1 cup water.
Cover the dish and bake for 25 minutes.
4. While they cook, heat the olive oil in a large
saucepan over medium-heat.
5. Once heated, add the ground beef to pan,
seasoning with salt and pepper.
Cook for 5 minutes or until meat is brown.
Break apart meat as it is cooking. Set cooked beef aside.
5. In same pan add the onion and cook for four minutes
or until softened. Add the garlic and cook for one
minute or until fragrant.
6. Add the cooked rice, diced tomato and juices,
along with herbs. Stir to combine. Add 1/4 cup of cheese.
Add salt and pepper to taste.
7. Remove peppers from the oven and allow water to drain. 
8. Place peppers with the open side up on baking pan.
Add beef mixture and top with remaining cheese. 
9. Cover and bake for 20 minutes. Remove the cover
and bake for an additional 10 minutes or until
cheese has melted completely. Peppers should be tender.

French Onion Soup

french onion gratin soup french onion gratin soup french onion soup stock pictures, royalty-free photos & images 


3 lbs yellow onions
4 tablespoon olive oil
2 tablespoon butter
1 teaspon sugar
2 cloves garlic, minced
8 cups beef stock
1/2 cup dry white wine
2 bay leaves
1 tablespoon fresh thyme
1/2 teaspoon black pepper
Salt to taste
8 slices of your choice Artisan Bread
1 1/2 cups grated Gruyere cheese
1. In a large pot, heat 3 tablespoons of olive oil on medium heat.
Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened,
about 15 to 20 minutes.
2. Increase the heat to medium high.
Add the remaining tablespoon of olive oil and the butter and cook,
stirring often, until the onions start to brown, about 15 more minutes.
3. Sprinkle with sugar (to help with the caramelization) and
1 teaspoon of salt. Continue to cook until the onions are well browned,
about 10 to 15 more minutes.
4. Add the minced garlic and cook for a minute more.
5. Add the wine and scrape up the remnants on the bottom
and sides of the pot.
6. Add the stock, bay leaves, and thyme. Bring to a simmer,
cover the pot and lower the heat to maintain a low simmer.
Cook for about 30 minutes.
7. Season to taste with more salt and add freshly ground black pepper.
Discard the bay leaves.
8. While the soup is simmering, toast the slices of bread you have
decided to use for the soup. Do this by using the oven or toaster
depending on your bread.
9.To serve, use individual oven-proof bowls or one large casserole dish.
Ladle the soup into the bowls or casserole dish. Cover with the toast
and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F,
or until the cheese bubbles and is slightly browned.

*If you prefer you can put the cheese on top and serve the toast on the side*

Sautéed Yardlong Beans

Truffled Purple Green Beans - Eat Your Way Clean 

1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic
1 pound yard long beans
1/2 teaspoon sugar
1/4 cup water
2 tablespoons soy sauce
1 teaspoon black pepper


1. Cut the ends of the beans and
then cut again into 2-3 inch long segments.
2. Heat the oil in a large skillet
3. Add the onion and garlic until the onion is lightly browned.
4. Add the yard long beans and cook for five minutes
or until slightly softened and are also slightly brown.
5. Stir in the sugar, and water. Cover and cook for
another five minutes over low heat until the water
has evaporated and the beans are tender. 
6. Add the soy sauce and pepper. Cook for one minute. 
7. Serve immediately

Tomato Pie


1 9-inch pie shell
1/2 cup red onion
2 cloves garlic
tomatoes, sliced in half
1/2 teaspoon salt
1/4 cup sliced basil
2 cups grated cheese, ie. mozzarella and cheddar 
1/2 cup mayonnaise
Black pepper, to taste


1. Preheat oven to 350 degrees
2. Pre-bake the pie shell for 15 minutes using aluminum foil and pie weights to keep the dough from bubbling
. After 15 minutes, remove the aluminum foil and weights, poke holes in the shell with the tines of a fork and cook for another 10 minutes.
3. Lightly salt the tomatoes in a colander to drain. Squeeze as much moisture from the tomatoes using paper towels or a dish towel.
4. Layer the pie with onions, garlic, tomatoes and basil. Repeat once, making two layers.
5. In a medium bowl mix together your two cheeses, mayonnaise and black pepper. Spread the cheese mixture over the tomatoes
6. Bake for 30-45 minutes or until browned and bubbly

Fried Green Beans

Fried Green Beans a plate of breaded and deep-fried green beans fried green beans stock pictures, royalty-free photos & images 
1 lb green beans
½ cup flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 eggs
2 cups vegetable oil

1. Heat oil in a saucepan on low heat
2. Mix dry ingredients in a bowl
3. In a separate bowl whisk the eggs
4. Wash green beans, cut ends and then cut in half.
5. When oil reaches 360 degrees,
dip a few green beans in the egg mixture before coating them in flour. 
6. Place green beans carefully in hot oil.
Fry for a few minutes, stirring occasionally, until golden brown. 
7. Take beans from oil and place on paper towels for excess oil. 
8. Repeat with a few more beans.
Do not overcrowd the bowls or oil to allow even coating and cooking

Classic Fresh Omelette

Spinach Peppers Spanish Omelette Spanish breakfast omelette filled with cheese spinach onions and peppers omelette stock pictures, royalty-free photos & images 

1 tablespoon butter
4 eggs
1/8 cup milk
1 tablespoon pancake mix
1/2 cup grated cheddar cheese
1/4 cup fresh green pepper
1 tablespoon chopped jalapeno
1 clove garlic
1/8 cup finely chopped onion
1/4 cup diced tomato
1 tablespoon finely chopped basil

1. Melt butter in a skillet on low heat.
2. In a small bowl, mix together eggs,
milk, pancake mix, salt and pepper
3. Once butter is melted, add egg
mixture to the skillet. 
4. Allow the egg to cook slowly.
When the bottom begins to firm up,
add the cheese and let it melt. 
5. Once cheese is melted, add the green pepper,
jalapeno, garlic, onion, tomato, and basil. 
6. Use a spatula to lift the bottom of the omelette.
When the bottom is becoming golden or holds together
well while being lifted, slide the spatula half way under the omelette.
Slowly and carefully flip one side onto the other. 
7. Omelette is ready to eat once folded!
This size omelette is perfect for two people.
Try adding sriracha or hot sauce to your finished omelette!


Cooked various chopped vegetables with herbs in a black cooking pot Cooked various vegetables with herbs in a black cooking pot ratatouille stock pictures, royalty-free photos & images 

1 medium Italian Eggplant 
1 medium onion 
sweet peppers (color is not important)
2 medium zucchini
2 medium yellow squash
1 pint grape tomatoes
1 teaspoon salt
1/4 cup olive oil
4 cloves garlic
1/2 cup dry white wine
2 cups diced red tomatoes (with juices)
1 bay leaf
1 tablespoon chopped fresh oregano
1/2 teaspoon red pepper flakes or 1 teaspoon minced hot pepper
Black pepper
1/4 cup fresh basil


1. Place eggplant in a colander, sprinkle with salt and let drain while preparing the remaining vegetables 
2. Dice the other vegetables into 1/2 inch to 1 inch pieces.
3. Pat the eggplant dry with a paper towel.
4. Heat 2 tablespoons olive oil. Add the eggplant, reduce heat and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.
5. Place more oil in the pan as needed between steps.
6. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and is lightly browned. Transfer to the bowl with the eggplant.
7. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don’t burn.
8. Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.
9. Add chopped grape tomatoes and garlic and cook 1-2 minutes.
10. Add wine, bring to a boil and cook 1-2 minutes.
11. Add larger red tomatoes, bay leaf, oregano and red pepper flakes.
12. Return eggplant, zucchini and yellow squash to the pot, reduce heat and simmer 20-25 minutes or until vegetables are tender.
13. Season with salt and pepper to taste. Remove bay leaf. Stir in basil.

Green Bean Casserole

Healthy Homemade Thanksgiving Green Bean Casserole Healthy Homemade Thanksgiving Green Bean Casserole Ready to Eat green bean casserole stock pictures, royalty-free photos & images 

1 lb green beans
1 can condensed cream of mushroom soup
1/2 cup milk
1 can fried onions or 2 cups bread crumbs
1 cup shredded cheddar cheese

1. Preheat your oven to 350 degrees
2. Cook the green beans and add them to a bowl with the condensed soup, milk and 1/2 cheese. Mix well.
3. Add the ingredients to a greased casserole dish. Top with 1/2 fried onions.
4. Bake for 30 minutes. Stir the mixture in the casserole dish then top with remaining cheese followed by remaining fried onions. Bake 5 minutes more until onions are golden brown.

Homemade Sauerkraut

sauerkraut Woman making home fermented sauerkraut. homemade sauerkraut stock pictures, royalty-free photos & images 

1 medium head of cabbage (2-4 pounds)
1 1/2 teaspoons of salt per pound

1. Clean your cabbage by removing the outer leaves. Set aside one outer leaf that is in good condition. Weigh your cabbage so you know how much salt to use. Cut your cabbage into quarters and remove the core. Shred the cabbage into desired sized ribbons using either a knife, a food processor or a grater. 
2. Combine the shredded cabbage and salt in a bowl. Let sit for about 15 minutes. The salt will cause a lot of water to leach from the cabbage.
 3.Mix with your hands until the cabbage has released a lot of water and have become soft/wilted. This will take 5-10 minutes. 
4. Pack your cabbage into a clean quart-sized mason jar. Wide mouth is better for the next step. Make sure the cabbage is packed in tightly. Pour liquid from the cabbage bowl into the jar ensuring there is enough to completely cover the cabbage. If more water is needed, mix 2 teaspoons of salt with 1/2 cup water and add as much as is needed to cover the cabbage. 
5. Cut the cabbage leaf you set aside so that it fits within the jar. Use this leaf to cover the cabbage. Next you must weigh the cabbage down. You can use a smaller jar, a glass bowl, a ceramic ramekin, etc.
6. Seal the jar and set it somewhere out of the way, at room temperature. Make sure to open the jar on a regular basis, ie every other day, to release air pressure in the jar and to ensure the cabbage remains covered.
7. Your cabbage should bubble when fermentation begins. It will change colors from green to a pale yellow. It can take anywhere from one to two weeks for fermentation to be complete meaning it will be ready just in time for your Fourth of July hot dogs!

Homemade Dill Pickles

Pickled Zucchini Pickled Zucchini in a Mason Jar with Dill, Crushed Red Pepper and Garlic pickle jar stock pictures, royalty-free photos & images 

1 large or 2 small cucumbers (1 pound)
1/2 cup room temperature water
1/2 cup white or rice vinegar
1 1/2 tablespoons maple syrup or sugar
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
2 sprigs fresh dill, chopped (1/4 cup)
garlic scapes, chopped
1 bay leaf




1. Cut your cucumbers into your preferred shape, ie. spears or chips
2. In a bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes and black pepper. Stir until the salt is mostly dissolved.
3.Place the cucumbers into a mason jar, leaving about an inch of space between the cucumbers and the lid.
4. Place the dill, garlic and bay leaf in the jar.
5. Pour the liquid into the jar until the cucumbers are fully submerged.
6. Refrigerate for at least one hour. The flavor will continue to deepen for several days. 
7.These pickles will keep in your fridge for approximately three weeks!


Hummus Dip

Homemade hummus with carrot sticks Top view of a homemade hummus surrounded by the ingredients for cooking and seasoning the dipping sauce like chick peas, garlic, parsley, and olive oil alongside a heap of carro sticks on a black background. Low key DSLR photo taken with Canon EOS 6D Mark II and Canon EF 24-105 mm f/4L hummus dip stock pictures, royalty-free photos & images


1/4 cup olive oil
1/2 cup Tahini
2 tablespoons diced garlic scapes,
    or 3 cloves garlic
2 (15 ounce) cans chickpea, drained
1/4 cup lemon juice
1/2 cup water
1/2 teaspoon salt
Parsley for garnish


*This recipe is most easily made using a food processor.
If you do not have one, I recommend using a masher!*
1. Combine the olive oil and tahini in food processor and blend until well mixed.
2. Add rest of ingredients to the food processor and blend until desired smoothness. 
3. Garnish hummus with fresh parsley and serve!
4. Use fresh veggies such as celerycarrotsradishescucumbers, etc to dip!
If you’re in the mood for bread, smear it on a Baguette slice or use Pita bread to dip.

Garlic Scape Bok Choy

 Roasted Baby Bok Choy Spicy  Roasted Baby Bok Choy with Salt, Pepper and Chili Flakes cooked bok choy stock pictures, royalty-free photos & images


1 bunch Bok Choy, cut in order to cook evenly
1 tablespoon vegetable oil
4 garlic scapes, chopped
3 tablespoons fresh scallions/green onions
1 tablespoon soy sauce
2 tablespoons water


1. Heat oil in large skillet over medium heat
2. Add garlic and scallions. Cook until fragrant, about 30 seconds
3. Add Bok Choy, soy sauce and water. Cover.
4. Cook for four minutes, stirring once or twice, until bok choy is tender.

Oven Roasted Beets

 Roasted beets and garlic in cast iron skillet Homegrown roasted beets and garlic in cast iron skillet, fresh parsley herbs on wooden rustic table, plant based food, local produce, close up. Organic vegetables,  healthy  vegan eating, harvest time roasted beets stock pictures, royalty-free photos & images

1 bunch Beets
Olive Oil for coating

***A reminder that beets tend to bleed and can dye your fabrics/stain your hands. If you get any juice on your clothing, do not rub. Blot the stain with a wet paper towel or even a piece of white bread before running the stain under cold water.***

1.Preheat oven to 425 degrees
2. Wash off the beats and remove the greens, leaving about an inch of stalk
3. Rub olive oil on each beet before placing them in a covered, oven-safe dish or wrap each beet in aluminum foil
4. Bake the beets for at least 45 minutes or until they are tender enough for a fork to pierce the flesh. (Could be up to 1 1/2 hours if beets are large)
5. Allow them to cool before removing the peel with your fingers. 

6. Either eat the roasted beets as their own dish, or add them to a salad, puree them with chickpeas for hummus OR add them to a smoothie with different fruits to spunk  up your morning routine. 


Arden’s Steamed Collard Green Wraps


1 bunch collard greens
Half pound feta cheese chunk

Your choice of other fillings: toasted seeds, chutney, hummus, cooked meat, or other raw veggies. Get creative!

Your choice of dipping sauce
1. Put steaming water on medium high heat.
2. Cut out about half of the collard stem from the middle of the leaf. This allows you to roll the wrap top-to-bottom.
3. Place fillings in a row going horizontal across the leaf.
4. Roll leaf and place in bamboo steaming baskets. Steam for 10-15 minutes, until collards are cooked but not soggy. Enjoy!

Leftover Easter Ham and Kohlrabi

1 lb kohlrabi, peeled and sliced
1 yellow onion, sliced
1/2 lb cooked ham, cubed or sliced
1/2 cup butter
1/2 cup flour
3/4 cup heavy cream
1 cup cheddar cheese, shredded
salt and pepper to taste

1. Boil the kohlrabi in a large pot on the stove until tender
2. In a frying pan, sauté onion and ham until the onion is translucent.
3. In a medium pot melt butter, add flour and whisk continuously until golden.
4. Slowly add cream to the pot and stir until the mixture begins to thicken. 5.Remove from heat. Add salt and pepper to taste.
6. In a 9×12 casserole dish add onion mixture, and kohlrabi.
7. Pour cream sauce over the filling. Top with shredded cheese.
8. Bake in the oven at 350 degrees for 30 minutes.
   Recipe courtesy of Heather Painchaud

Sautéed Swiss Chard


1 bunch of Swiss Chard
1 tablespoon Olive Oil
3 cloves garlic, minced
1/4 cup water
Salt, to taste

1. Wash and clean the chard leaves.
Depending on your preference, you can remove the stems at the bottom of the leaves or keep them and slice them up.
Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips.
2. Heat the olive oil in a sauté pan on medium heat.
Add the minced garlic and sauté for one minute.
3. Add the water and chard stems and cook for 1-2 minutes, until softened.
Add the chard leaves and cook for an additional 4-5 minutes.
The chard leaves will wilt down.
4. Before serving, sprinkle with sea salt.

Braised Turnips with Greens


Ingredients:6 small turnips with greens
1 tablespoon olive oil
1 cup unsalted vegetable stock
1 tablespoon apple cider vinegar
1/8 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cold butter

Trim and peel turnips; reserve and chop the greens.
Halve turnips.
Heat olive oil in a large skillet over medium-high.
Add turnips, cut side down; cook 4 minutes or until golden.
Turn and add vegetable stock, vinegar, salt, and pepper.
Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes.
Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes.
Swirl in butter and honey.

Spinach and Cilantro Omelette

1 tbsp. milk
½ cup fresh chopped spinach
2-3 tbsp.chopped cilantro leaves and stems
a dash of ground cumin
salt & pepper to taste
¼ cup shredded cheddar or monterey jack cheese
1 tablespoon your favorite salsa

Preheat a small frying pan on medium heat. Beat together the eggs, milk, cilantro, cumin, salt and pepper in a small bowl.
Pour the egg mixture into the frying pan, let the eggs start to set, then use a spatula to scrape away the sides and let the uncooked eggs slide underneath. Continue until the eggs are mostly set, but still moist and glossy.
Sprinkle the cheese on top of the eggs, then cover one half of the eggs with the spinach. Fold the uncovered side of the eggs over on top of the spinach, creating a half-moon.
Cook about 30 seconds longer, then flip (cook on the second side for about 30 seconds, too).
Slide the omelette onto a plate, top with salsa, and garnish with a few more cilantro leaves.

Southern Collard Greens

6 strips of bacon or 1 ham hock
1 medium onion
6 cloves garlic
3 pounds fresh collard greens, washed and trimmed
3 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
Dash red pepper flakes

Cook bacon/ham hawk in large stockpot until browned.
Remove bacon/ham and set aside
Sautee onion and garlic until onion is translucent
Add fresh collard greens and cook until greens have cooked down, stirring occasionally
Add bacon/ham back to pot, add chicken broth, salt, pepper and red pepper flakes.
Cover and simmer for two hours stirring occasionally

Cheesy Grits


4 cups water
1 cup Bloody Butcher grits ( 110 g )
1 cup shredded cheddar cheese
2.5 teaspoon salt
¼ cup heavy cream 
½ teaspoon freshly ground black pepper
⅛ teaspoon freshly grated nutmeg 

Bring water to a boil in a heavy bottomed medium saucepan, add salt and stir in grits.
Reduce heat to low and cook for 30 min, stirring every 5 minutes so the bottom doesn’t scorch.
Stir in cream, pepper and nutmeg, cook for 5 more minutes, stirring occasionally.
Add cheddar and adjust seasonings as needed, stir to combine and serve.


Black Radish Chips

2 pounds black radishes
2 tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste

1. Preheat oven to 400
2. Slice the black radishes between 1/8 – 1/4 inch thick 
3. Place in a large mixing bowl and toss with Olive Oil, salt and pepper
4. After spraying or placing aluminum foil on baking sheet, arrange chips in a single layer
5. Place in oven and cook for 10-15 minutes, turning once, until lightly browned. 
6. Let cool on wire rack and enjoy!

Photo by: @chriscampbell