Collards with Cider Vinaigrette

This collard green recipe is perfect for winter! The vinaigrette drizzle brings out a delicious sweetness in the greens so tasty it’ll leave you wanting to make more!

This collard green recipe is perfect for winter! The vinaigrette drizzle brings out a delicious sweetness in the greens so tasty it’ll leave you wanting to make more!

  • Servings: 8
  • Difficulty: Easy
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Ingredients

3 Pounds Collard Greens, Washed and stems removed

1 Onion

2 Cloves of Garlic

2 Cups Vegetable Broth or Chicken Broth

2 Tablespoon Olive Oil

2 Ounces Salted Butter

Salt and Pepper To Taste

Red Pepper Flakes Optional 

Vinegar Drizzle

¼ Cup Apple Cider Vinegar

¼ Cup Water

1 Tablespoon Brown Sugar

¼ Teaspoon Liquid Smoke

Directions

1.     In a deep saucepan add olive oil and chopped garlic, sauté for 2 minutes.

2.     Add chopped onions and butter cook on medium heat until caramelized.

3.     Add collards let wilt and stir about 5 minutes.

4.     Stir in 2 cups of preferred broth and a pinch of salt and pepper (red pepper flakes to add spice if preferred) then cook 30 minutes. 

5.     Combine vinegar dressing ingredients blend until sugar dissolves.

6.     Strain out liquid, place onto platter and drizzle with vinegar dressing.

Creamed Mizuna Mustard Greens

You may think that you have never had mizuna mustard greens, however it’s in a lot of baby lettuce mixes! We added mizuna mustard greens in a delicious creamy soup, pair it with chicken for a delicious dinner!

You may think that you have never had mizuna mustard greens, however it’s in a lot of baby lettuce mixes! We added mizuna mustard greens in a delicious creamy soup, pair it with chicken for a delicious dinner!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Mizuna Mustard Greens, Destemmed And Roughly Chopped

¼ Cup Unsalted Butter

¼ Cup All-Purpose Flour

1 White Onion, Diced

2 Garlic Cloves, Minced

1 Cup Whole Milk

⅛ Teaspoon Ground Nutmeg

Salt And Pepper To Taste

½ Lemon, Juiced

Red Pepper Flakes, Optional

Directions

  1. Bring a large pot of salted water to a boil. When boiling, submerge the mizuna all at once and blanch for 30 seconds to 1 minute, until bright green. Drain and rinse the greens under cold water. 
  2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, until golden. Add the onion and garlic and cook, stirring, until the onions soften, about 5 minutes. 
  3. Whisk in the milk until the sauce thickens, about 3 minutes. Reduce the heat to prevent burning on the bottom of the pan. Season with nutmeg, salt, and pepper. 
  4. Fold in the cooked mizuna and lemon juice and seasons to taste with more salt, pepper, or crushed red pepper flakes to taste. 

Baked Butternut Squash Risotto

Roasting the butternut squash deepens its flavor and baking the risotto in the oven takes out the hassle of constantly stirring every 5 minutes. Serving this dish with a buttery California Chardonnay makes for a delicious fall meal.

Roasting the butternut squash deepens its flavor and baking the risotto in the oven takes out the hassle of constantly stirring every 5 minutes. Serving this dish with a buttery California Chardonnay makes for a delicious fall meal.

  • Servings: 5
  • Difficulty: easy
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Ingredients

½ Pounds of Zucchini

½ Pound of Yellow Squash

1 Tablespoon Olive Oil Plus a Teaspoon

1 Teaspoon Garam masala or Curry Powder

1 Teaspoon Turmeric

½ Tablespoon Maple Syrup

1 Cup Ricotta

1 Teaspoon Lemon Zest

1 Teaspoon Honey for Drizzling

Salt

Pepper

Directions

  1. Preheat the oven to 425.
  2. Dice the zucchini and squash into a small dice and place in a medium mixing bowl. Add the Garam masala or curry powder, a tablespoon olive oil, maple syrup and a tsp salt. Give everything a good mix and transfer to a baking sheet lined with aluminum foil. Pop the squash and zucchini in the oven for 25 minutes. Allow to cool a bit.
  3. While the squash and zucchini are roasting in the oven, in a small mixing bowl, mix ricotta, lemon zest, salt, and a tsp of olive oil.
  4. When the squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette sliced in half to a sheet tray and toast it in the oven.
  5. To assemble the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast with the ricotta mixture. Top it with a tablespoon of the roasted zucchini and squash and drizzle with honey. Finish with salt and pepper to taste.

Roasted Acorn Squash, Apples, and Onions

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Acorn Squash

1 Red Onion, Sliced Into ¼-Inch Pieces

1 Tablespoon Olive Oil

4 Sprigs Fresh Rosemary

½ Teaspoon Cinnamon

¼ Teaspoon Cayenne

1 Teaspoon Salt

2 Red Apples

Directions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Slice the squash in half, scoop out the seeds and cut each half into ¼-inch wedges.
  3. Place the squash and onion on a baking sheet, drizzle with olive oil, rosemary, cinnamon, cayenne and salt. Toss to coat.
  4. Roast for 20 minutes, until the squash is caramelized, then flip the squash and add the apples and roast for another 20 minutes, until soft.

Creamy Roasted Garlic Butternut Squash Soup

Gala Apples are added onto the baking tray along with flavorful vegetables to create an astonishing flavorful Butternut Squash Soup! It’s perfectly creamy and just in time for winter! You pair this soup with our Kale Grilled Cheese for a delicious meal.

Gala Apples are added onto the baking tray along with flavorful vegetables to create an astonishing flavorful Butternut Squash Soup! It’s perfectly creamy and just in time for winter! You pair this soup with our Kale Grilled Cheese for a delicious meal.

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Large Butternut Squash

1 Garlic Head

1 White Onion, Roughly Chopped Into 1-Inch Pieces

1 Red Apple, Such As Gala, Diced

1-2 Cups Vegetable Broth

1 15-Ounce Can Full-Fat Coconut Milk

Salt and Pepper, To Taste

Optional Toppings: Sour Cream, Yogurt, Pumpkin Seeds, Croutons

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Slice the butternut in half, scoop out the seeds, and place cut-side down on the prepared baking sheet.
  3. Slice the top off of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap with aluminum foil and place on the baking sheet.
  4. Coat the onion with a drizzle of olive oil, sprinkle with salt and pepper and place on the baking sheet.
  5. Roast everything for 30 minutes, until the onion starts to caramelize. Add the apple to the baking sheet, toss with the juices from the onion, and roast for another 15-20 minutes, until the squash is very tender and the garlic is fragrant.
  6. Remove the garlic from the aluminum foil and let cool.
  7. Scrape the squash out of the skin and into a blender. Add the onion, apple, broth (starting with 1 cup), coconut milk, and squeeze the garlic cloves out of their skin and into the blender. Purée until smooth, starting on low and moving too high to avoid splashing. Add more broth as necessary to reach your desired consistency.  Season to taste with salt and pepper.
  8. Reheat the soup on the stove if you like and serve with your favorite toppings.

Tomato Risotto

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

  • Servings: 4
  • Difficulty: easy
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Ingredients

5 Cups Vegetable Stock

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

2 Garlic Cloves, Minced

1½ Cups Arborio Rice

½ Cup White Wine

3 Roma Tomatoes, Diced

1 Cup Parmesan Cheese

Cherry Tomatoes, Halved, for Garnish

Basil, for Garnish

Directions

1.    Warm the vegetable broth in a saucepan over medium heat.

2.    Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and a pinch of salt and cook stirring, until soft, about 5 minutes. Add the rice and cook until the grains are opaque, about 2 minutes.

3.    Add the wine and stir, scraping up anything stuck to the bottom of the pan.

4.    Add ½ cup warm broth and the tomatoes to the rice and bring to a simmer, stirring until the liquid is absorbed. Continue adding broth, ½ cup at a time, stirring between additions until fully absorbed. Cook until the rice is creamy, about 30 minutes.

5.    Stir in the parmesan and season to taste with salt and pepper.

6.    Garnish with tomatoes and basil to serve. 

Zucchini Soup

Have you tried turning your delicious zucchini into a yummy soup? This recipe is sure to impress! Sauteing the garlic, onion, and zucchini first, builds such wonderful flavor. It’s quick, easy and it’s a great to starter to any meal!

Have you tried turning your delicious zucchini into a yummy soup? This recipe is sure to impress! Sauteing the garlic, onion, and zucchini first, builds such wonderful flavor. It’s quick, easy and it’s a great to starter to any meal!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Tablespoons Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

3 Zucchini or Summer Squash, Sliced Into ¼ inch Half Moons

1 Teaspoon Salt

½ Teaspoon Pepper

2 Cups Vegetable Stock

5 Basil Leaves

½ Lemon, Juiced

Sour Cream and/or Parmesan Cheese, For Serving

Directions

1.    In a large pot, heat the olive oil over medium heat. Add the onion, garlic and zucchini/summer squash and cook until softened and releasing liquid, 10-15 minutes. Season with salt and pepper.

2.    Add the broth and bring to a boil. Turn off the heat, add the lemon juice, and purée the soup in a blender or with an immersion blender. Adjust the seasoning to taste.

3.    Garnish with soup with sour cream and/or cheese.

Broccoli Gratin

Keep this Recipe at your fingertips year-round, it’s the ultimate side dish to bring to any table! Nevertheless, it’s such a delicious, and easy recipe to prepare. More cheese, please!

Keep this Recipe at your fingertips year-round, it’s the ultimate side dish to bring to any table! Nevertheless, it’s such a delicious, and easy recipe to prepare. More cheese, please!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Pounds Broccoli, Cut into Florets

1 Tablespoon Olive Oil

2 Garlic Cloves, Minced

1 Onion, Sliced Thinly

1 Lemon, Juiced

Salt and Pepper to Taste

½ Teaspoon Red Pepper Flakes, to Taste

¼ Cup Green or Black Olives

½ Cup Panko Bread Crumbs

1 Cup Shredded Parmesan

Directions

  1. Preheat the oven to 400°F. Grease a 9×13 inch baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil. When the water is boiling, add the broccoli all at once and blanch until crisp-tender, bright, and green, usually 2 to 3 minutes. Immediately drain and run under cold water to stop the cooking process.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring regularly, until softened and beginning to caramelize, about 7 minutes. Turn off the heat and stir the broccoli into the onion and garlic mixture, along with the lemon juice, salt, pepper, and red pepper flakes.
  4. Transfer the vegetables to the prepared baking dish and stir in the olives. Sprinkle with bread crumbs and Parmesan.
  5. Bake for 20 minutes, or until the cheese is melted and golden on top.

Lentil Dal with Kale

This dish is a great tasty way to incorporate Healthy hearty Kale into your diet. With a great deal of herbs, spices and vegetables the flavor is irresistible! Leaving your taste buds wanting more!

This dish is a great tasty way to incorporate Healthy Hearty Kale into your diet. With a great deal of herbs, spices and vegetables the flavor is irresistible! Leaving your taste buds wanting more!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Tablespoon Coconut or Vegetable Oil

1 Teaspoon Cumin Seeds

½ Teaspoon Ground Turmeric

1 Teaspoon Fennel Seeds

1 Yellow Onion, Diced

1 Inch Ginger, Minced

2 Garlic Cloves, Minced

1 Cup Green Lentils

1 13.5-Ounce Can Coconut Milk

1 Cup Chicken or Vegetable Stock

2 Dried Chile Peppers

1 Bunch Kale, Destemmed and Roughly Chopped

1 Lime

Fresh Cilantro

Salt and pepper, to Taste

Directions

  1. In a medium saucepan, heat the oil. Add the cumin seeds, turmeric, and fennel seeds and toast, stirring constantly, until fragrant, about 1 minute.
  2. Add the onion, ginger, and garlic to the skillet and cook until softened, about 5 minutes.
  3. Add the Lentils, Coconut Milk, Stock, Dried Peppers and ½ teaspoon Salt to the saucepan. Adjust heat to medium, cover, and simmer for about 20 minutes, until the Lentils are tender.
  4. Stir in the Kale and cook for another 5 minutes, until wilted.
  5. Squeeze in the Lime Juice, season with Salt, and Red Pepper Flakes. Top with Cilantro to serve.

Almond Cabbage Salad

This Crunchy, Delectable salad is the perfect side dish for any meal! Alongside it being Delicious, Cabbage has a handful of great Health Benefits due to it being packed with Vitamins and Nutrients!

This Crunchy, Delectable salad is the perfect side dish for any meal! Alongside it being Delicious, Cabbage has a handful of great Health Benefits due to it being packed with Vitamins and Nutrients! 

  • Servings: 8
  • Difficulty: easy
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Ingredients

1 Head of Cabbage

2 Green Onions

1 Cup Sliced Almonds (toasted)

1 Orange Juiced

1 Tablespoon Celery Seed

1 Tablespoon Salt

1 Tablespoon Mustard Seed

1 Cup Brown Sugar

1 Cup Red Wine Vinegar

3/4 Cup Olive Oil

Directions

1.      Shred Cabbage and chop green onions, place in a large mixing bowl.

2.      Mix olive oil, red wine vinegar, brown sugar, juice from one orange, mustard seed, celery seed and salt in a separate mixing bowl and stir until sugar dissolves.

3.      Toast almonds in oven on 350 degrees for 10 minutes, stirring mid way.

4.      Combine dressing and a few minutes prior to serving. Chill to marinate flavors if desired.

5.      Add almonds when ready to serve.