With green garlic and passata available, a great pasta sauce is minutes away.
Saute 2 or 3 cloves of minced garlic with some salt, a pinch of red chili flakes and oregano (1/2 t dried or 2T fresh).
When the garlic has become fragrant, pour in a jar of passata. Add half a cup of water to the jar, give it a swirl, and pour that into the pan as well.
Add a handful of basil leaves and simmer, uncovered, for 10-15 minutes, while you cook up some pasta.
Test for seasoning; a touch of balsamic vinegar will round out the flavor if it is too tart.
Need to make a special dinner and short on time? Adding cream to some Valicenti Red Gravy is the way to go.
Warm 2 cloves of minced garlic in olive oil with salt, red chili flakes, and oregano.
When the garlic is fragrant, add half a jar of Valicenti Red Gravy, 3/4 cup of cream, and let simmer for 5-10 minutes, until thickened.
Check for seasoning, and enjoy with your favorite ravioli or fresh pasta.
A simple and nutritious start to any day.
Set your griddle on medium heat to warm.
Put into your blender jar:
2 T sunflower oil
1 1/4 cup vanilla yogurt
2 cups of rolled oats or Ancient Grains cereal
2 eggs
1T maple syrup
2t baking powder
1t baking soda
1/2t salt
and blend until thoroughly mixed.
Scrape down the sides and blend again for good measure.
Time to add and mix-ins you like (berries, nuts, chocolate chips), and stir gently.
Allow the batter to sit for 5-8 minutes
Cook on medium heat on a well-buttered griddle and serve with more maple syrup, whipped cream, or just eat as a snack once they cool.
Want to know what's in your ketchup? Make it yourself!
Chop 3 lbs of tomatoes, or toss 4 pints of Little Guys into your dutch oven or a large pot.
Cook over medium heat for about 15 minutes, occasionally mashing with a wooden spoon to help break them up.
When the tomatoes are softened and cooked into mostly liquid, strain into a smaller pot. Mash whatever flesh and juice you can through the strainer.
Add 1 clove minced garlic or 1/4 t garlic powder, 1 finely chopped shallot, 1/4 cup apple cider vinegar, 1 t black pepper, 1 T salt, 2 T maple syrup to the pan and simmer this mixture for about an hour.
Use an immersion blender, food processor or blender to smooth out your ketchup and season to taste.
Comforting casseroles are perfect for winter weeknights, and this one is super simple. Preheat oven to 400 degrees. While it is heating, warm a skillet and 1T olive oil. Saute 1/2 of a chopped onion and 1 lb of ground beef for 10 minutes, then add 1-2 cloves of minced garlic to. While that is cooking, put on a pan of water to boil for the pasta. If you are using a fresh Valicenti pasta, it only needs to be in the boiling water for 1 minute before being added to the a 9x13 baking pan. A dried pasta should be cooked to about 2 minutes less than its normal cooking time. Add 1 jar of 1000 Stone Farm's tomato sauce to the beef mixture, warm though, and season to taste. Pour the beef mixture on top of the pasta, and add one cup of gated cheddar. Mix. Top with another half cup (or more) of grated cheddar and bake for ten minutes, uncovered.
Mix 2T olive oil, 1T rosemary garlic salt, 1t dried thyme, 1 clove minced garlic, and a few grinds of black pepper. Rub the paste over both sides of 4 half-pound lamb chops and allow to marinate at room temp for 30 minutes (you can marinate them for up to 24 hours in the fridge, but no longer).
While the chops marinate you can prep and roast some banana fingerlings or other potato.
Heat a 12" skillet on medium high and warm 2T of olive oil until it shimmers.
Sear the chops for 2-3 minutes, until browned.
Flip and cook for another 3-4 minutes, until the internal temp. is 125 for medium rare or 135 for medium.
Rest for 10 minutes before serving.
It is a great time to make some hearty skillet meals, and this one is so simple – just add some chopped potatoes and ground turkey sausage into a heated cast iron skillet until they begin to brown. After that, add sliced onion and cook for a few minutes and then some chopped kale and cook for a few more minutes. Season as you wish and serve hot!
Vermont Bean Crafters' falafels are intended to be baked, rather than fried, and the chickpeas are sprouted to increase texture, flavor and available nutrition.
While the falafels heat in the oven, gather your other fillings: sunflower shoots, greens, pickled red onions and red cabbage, Kimchi, kraut, pickled cauliflower, grated carrot, halved cherry tomatoes, hummus and hot sauce.
Make your own easy flatbreads using pizza dough (form 6 small balls, roll thin, brush one side with butter then cook that side on a hot skillet for 1-2 minutes; brush the top with more butter, flip, cook a minute or 2 more) or warm flour tortillas and fill with any (or all) of the above, plus falafel, for a delicious and easy meal.
A block of feta, some cooked beans, and a pint of Long Wind Farm Little Guys make magic in the oven for a delicious quick dinner. Serve with pasta, a grain, or mop up with crusty bread.
Heat oven to 425 while you halve the tomatoes and mince a clove of garlic (if you have kale, feel free to finely chop a couple of stems' worth here too).
Arrange 1.5-2 cups of beans, the tomatoes and garlic around a block of feta in a baking pan. Drizzle with olive oil, season with salt, pepper, and oregano.
When the pan goes in the oven put a pot of water on for some pasta, or warm some cooked farro or barley.
After about 10 minutes, you can add some chopped cauliflower pickles or home made pickled red cabbage... or any other briny items you might have in the fridge. Mix that up in the pan and return to the oven.
Reserve a cup of the pasta or grain cooking water before you drain.
In another 5-8 minutes, the tomatoes should be blistered and bubbling.
Remove pan from the oven.
Add a little pasta water and stir, breaking down the feta. Mix and add pasta water until you have a good thick sauce.
Add in your cooked pasta or grain, stir, and serve!
Black sea bass is so easy to turn into a healthy and delicious meal.
Preheat broiler and place rack above the halfway point.
In a bowl mix 2 thinly sliced scallions, 1 thinly sliced green garlic bulb and the tender part of the greens, 1 T olive oil, 1 T of balsamic vinegar, salt and pepper. Mix in 2 cups of chopped cherry tomatoes.
Place 4 6 oz bass filets in an oven proof baking dish and season with salt and pepper. Pour the contents of the bowl over the fish and distribute evenly throughout the pan.
Broil for 10-13 minutes, until the cherry tomatoes are bursting and the fish is opaque throughout.
A simple one pan dinner, made even simpler if you use La Vialla's incredible red pesto.
To read this recipe, click here.
Enjoying a juicy steak couldn't be easier, and our grass fed strip loins are marbled for extra flavor and so tender. Use as protein in a salad or stir fry, or enjoy with some potatoes on the side. First, allow your steaks to come to room temperature, then rub with olive oil and season all over with salt and pepper. Preheat oven to 400 degrees. Put a cast iron pan on high heat and allow to get smoking hot. Once the pan is hot, add steaks and resist the urge to move them. Let them sit for 3-4 minutes so they get nice and caramelized, then turn and cook for another 3-4 minutes. Add a generous pat or two of butter, garlic cloves, and some thyme or seasoned salt. Put into the oven and finish cooking to your preferred doneness, from 2 minutes for rare to 8 minutes for well done. Using a meat thermometer will let you be absolutely accurate.
Ready in minutes, and could not be easier: boil some water for whatever pasta you have on hand (a fresh pasta from Valicenti will cook most quickly, even if it's frozen ravioli). Use some of the pasta cooking water to thin out a tub of Sweet Rowen's Garlicky Tomato Farmer's Cheese, add some extra virgin olive oil, and stir through the cooked pasta. If you have an extra 20 minutes, halve a pint of Little Guys cherry tomatoes, mince one clove of garlic, and chop half a bunch of kale. Drizzle with olive oil and season. Bake in a 375 degree oven for 20 minutes. Add some cooked pinto or yellow eye beans and roast for another 5-10 minutes.
Guanciale will add a smoky, rich magic to your pasta, with very little effort.
Start by removing the thin layer of skin on the underside of your guanciale.
Then finely chop 4 oz.
Heat a large skillet and fry the guanciale until it is crispy (about 10-12 minutes).
Add a pinch or 2 of red chili flakes.
Add 2 pints of halved little guys tomatoes, and let them simmer away for about 10 more minutes.
While they cook, boil your pasta water and cook 12-14 oz bucatini until it is not quite ready.
Reserve half a cup of the pasta cooking water, then drain the bucatini.
Add half of the pasta cooking water and the bucatini to your skillet, and cook, mixing gently, for another minute or two. Add more pasta cooking water to get your desired sauce consistency.
Check the salt level before you add any, it may be fine without any additional salt.
Serve with pecorino or grated sharp cheddar.
Farro gets the risotto treatment and the result is creamy and full of wholegrain goodness.
Warm 2T olive oil in a cast iron pot
Chop one small onion and saute until soft and translucent.
Add 2 cloves minced garlic
Once the garlic is fragrant, add salt, red chili flakes or black pepper, and 1T miso (either red or white is fine).
Rinse and chop 7 oz of spinach, then add to the pot.
When the spinach has wilted, add 1C of pearled farro, and mix.
Allow the flavors to meld for a few minutes, then add 2C just-boiled water.
Mix, bring to a boil, then turn the heat to simmer and put a lid on the pan.
Stir every 5 minutes or so, for 20 minutes.
Test the farro; if you like it less al dente, add a little more water if necessary, and let it cook a while longer.
When the farro is to your liking, turn off the heat, crumble in 8oz of feta cheese and mix.
Taste and season.
Adding a cooked white bean would be great extra protein.
Saute 1 chopped onion in 3T olive oil until it begins to soften.
Add 2 cloves minced garlic.
When the garlic is fragrant, add 2t dried oregano, salt and red chili flakes.
Then add either 1 jar of Valicenti's Red Gravy, along with 1 pint of Long Wind Farm Cherry tomatoes, halved. Simmer for 20 minutes, or until the cherry tomatoes have started to break down.
Preheat oven to 425.
Add 4 cups of shredded cooked chicken (maybe from that stew hen you made broth with), mix, heat for 5 minutes, and then transfer to a 9x13 baking dish.
Tear a ball of mozzarella into chunks and sprinkle them over the top.
Scatter 2 cups of breadcrumbs on top, and some freshly ground black pepper.
Bake for 20 minutes, until everything is bubbling and golden.
Enjoy with farro, barley, pasta, or potatoes.
Ground Beef and Potato Casserole: You can’t beat an easy and warming casserole! Start by mixing 1 lb of ground beef with 1 coarsely chopped onion, 1 pint of chopped Little Guys tomatoes, 2 t of salt, and a mixture of: 1 t of miso, 1 t of balsamic vinegar, and 1/4 t of garlic powder. Press into the bottom of a 13”x9”x2” baking pan. For the topping, mix: 3-4 cups of mashed potatoes, or cooked cubed potatoes, 4 T melted butter, and ¼ C flour. Spread that evenly onto the beef mixture. Bake uncovered at 375 for 45 minutes. Remove and sprinkle 2 cups of grated cheddar over the top, then return to the oven for another 15-20 minutes, finishing under the broiler for a minute or 2 if you like the cheese extra crusty.
Searing scallops is quick, easy, and yields a restaurant-worthy dish.
Start by drying your scallops, dabbing them gently with a towel. Sprinkle with salt and pepper. Set a deep pan of water on to boil for the linguine.
Add some olive oil to a cast iron pan and heat until the oil shimmers.
Toss your fresh Valicenti fettuccine into the boiling water.
Place the seasoned side of the scallops in the pan, and let them cook for at least 2 minutes. Season the uncooked side, then loosen gently and flip.
Cook that side for another 2 minutes, then remove from the pan.
Drain the pasta.
Add a pint of halved cherry tomatoes and 2 cloves of finely minced garlic to the hot pan and deglaze - scrape up all those tasty charred bits!
When the cherries have begun to burst and make a sauce, add the pasta and mix.
Taste, and season (a little glug of white balsamic might be just the thing here), then add back in the scallops and serve.
Tempeh is a wonderful, affordable and versatile protein source, and we are so lucky to have Rhapsody Natural Foods supplying us with tempeh that is made with all organic, minimally processed, non GMO ingredients. You can transform their original tempeh into a delicious, crumbly base for tacos and load up your favorite toppings in an All Souls tortilla for a delightful vegetarian taco dinner. Begin by cooking half a chopped onion, 1 diced sweet potato and 1 clove of minced garlic in an oiled skillet until soft. Then crumble a package of original tempeh into the pan. Add your favorite taco seasonings like cumin, coriander, oregano and salt, along with ⅓ cup of water or vegetable broth, and cook until the liquid is gone. You can also cook up some black or pinto beans on the side. Toast up some corn tortillas; make a fresh tomato salsa with tomatoes, red onion and garlic; and if you have ten extra minutes, make some quick pickled red onions with apple cider vinegar, salt and sugar. Add queso fresco and hot sauce to the taco bar and enjoy!
Salty, rich, creamy pasta on your plate in just a few minutes.
Chop 7oz of pancetta into small pieces and saute until it starts to brown.
Put your pasta water on to boil.
Add half a jar of Red Gravy to the pancetta, some red chili flakes or black pepper, and simmer for 5 minutes.
Place whatever fresh Valicenti pasta you have on hand into the boiling water.
Add 7oz of cream to the sauce and simmer for another 5 minutes.
Drain pasta and add to the sauce.
Continue to cook together for a minute or two, then add grated cheese and serve.
Taco night for the busy weeknight win! Grab some All Souls corn tortillas and whatever toppings you crave, and let everyone step right up to the taco bar. The only cooking necessary here is the ground beef,:
Add just add a bit of oil to the pan with some garlic powder and onion before adding in the beef and spices — cumin, paprika, chili powder and salt & pepper will give you that classic taco seasoning flavor.
Cook until browned while you have the tortillas warming in the oven.
Prep a quick pico de gallo with cherry tomatoes, red onion and some Habanero Lime Switchback hot sauce.
Fill each tortilla with beef and serve alongside the pico, shred mix, queso fresco, chopped little guys, salad mix, quick pickled red onions, and your other favorite toppings.
If you start the week by preparing a pot of beans (soak, then simmer with a chunk of onion and garlic), you have many quick and comforting dinner options at your fingertips, and here is just one:
Chop and roast 2 chopped sweet potatoes with some minced garlic or shallot.
Warm or finish cooking your beans.
When your fillings are ready, place a large flour tortilla in a hot skillet.
Put some of your favorite melting cheese on one side of the tortilla.
Add: a handful of sweet potato chunks, 2-3 spoonfuls of black beans in there, and some finely shredded fresh spinach.
Fold the tortilla over the fillings and press down.
Once it’s beginning to brown on the bottom, carefully flip it over to brown on the other side.
Try a dip of sour cream mixed with some Habanero Lime Switchback Hot Sauce and a touch of maple syrup added in.
Quick pickled red onions are a delicious touch here, too.
If you're feeding a crowd, you can make a quesadilla tray bake by putting down a layer of tortillas, then piling on filling. Cover with another layer of tortillas, and bake for about 10 minutes.
Try making your own chips from All Souls tortillas and reinvent this popular Mexican breakfast dish by using tofu instead. To get authentic flavor from these chilaquiles, you will want to grab some adobo or red chile sauce from the market or try making your own if you have chiles around the kitchen. Begin by pressing and draining the tofu while you heat your oven to 350 degrees. Prepare your corn tortillas: brush them with olive oil and salt, cut them into triangles and then spread them on a baking dish to go in the oven until crispy (about five minutes on each side). Sauté some onion in olive oil and then add a jar of tomato sauce along with a tablespoon of adobo sauce. Add a half cup of vegetable stock and let simmer for about five minutes; then, blend the sauce and set aside. Crumble your tofu into the pan and cook for about five minutes on medium heat, adding in cumin, chili powder and salt. Set the tofu aside and then add your homemade chips to the pan. Cover them with the sauce, and then stir in the tofu. Serve hot topped with chopped onion, Fiesta Roja and queso fresco.
Cheesy, creamy potatoes? Yes please!
Start by washing (and peeling, if you choose) 2.5lbs of gold potatoes.
Slice them into rounds about 1/8th of an inch thick, by hand or using a food processor or mandolin.
Rub some butter on the bottom and sides of a large and deep baking dish - 9x13 or 10x12.
Preheat oven to 350.
In a saucepan, bring 2 cups of heavy cream, 2 T butter, 2 cloves of grated garlic to a simmer for a few minutes.
Place one layer of potato slices on the bottom of your prepared pan, and pour over enough of the cream mixture to just cover the potatoes.
Sprinkle with salt and black pepper.
Repeat this process until all of the potatoes are in the pan, then pour on the last of the cream mixture.
Sprinkle with 10oz of grated gruyere or alpine cheese.
Cover, and bake for an hour, or until the potatoes in the center are fork tender.
Remove the cover and bake for a further 15 minutes, until the cheese is browned and bubbly.
Let sit for at least 5 minutes before serving.
This spicy cilantro paste is a Yemeni staple, and brings glorious flavor to eggs, fish, meats, salads or flatbreads.
Make your own version of this addictive spicy cilantro spread... great for dipping, grilling, eggs, or adding oomph to just about anything. When you make your own, you can control the heat level!
In a food processor or blender blitz:
2 bunched of cilantro (smaller stems are ok)
4 cloves garlic
2-4T Firecracker hot sauce
1t salt
Stream in 1/2-3/4 cup extra virgin olive oil while processing.
Taste and adjust heat and salt.
Revueltos are Spanish-style scrambled eggs cooked with other ingredients. You will find revueltos served in tapas bars, restaurants and for quick home-cooked dinners in Spain. You can swap or add any ingredients you like. To read this recipe on Botanical Kitchen, click here.
A spoon-worthy dressing with a full-on flavor punch, 100% oil-free! Tangy, creamy, bright and balanced, made with whatever seasonal herbs you have, warming mustard and probiotic-rich miso; you can use this dressing as a dip, too ~ it is fabulous with raw + roasted veggies.
To read this recipe on Botanical Kitchen, click here.
This easy sheet pan dinner features purple top turnips, cauliflower and winter squash. Veggies are tossed in a garam masala and mustard marinade and roasted until golden and fragrant. Served on a bed of peppery greens. —Karina
To read this recipe on Botanical Kitchen, click here.
Superfood salad bowls have a balanced mix of in-season greens, sprouts, vegetables, healthy fats, + proteins from nuts and seeds. Walnuts or almonds, and pumpkin seeds make a fabulous combo. You can swap ingredients according to what is seasonally available.
To read this recipe on Botanical Kitchen, click here.
A simple salad with microgreens and radishes ~ swap ingredients according to what is growing in your garden and local farms. A lovely accompaniment to grilled asparagus and a poached egg or a frittata style dish.
—Karina
To read this recipe on Botanical Kitchen, click here
Pollock is a fabulous fish ~ it’s easy to cook and great to eat. It’s local here in New England, affordable as well as sustainable.
To read this recipe on Botanical Kitchen, click here.
A fabulous raw “eat the rainbow” salad loaded with fresh greens, herbs and grated beet.
To read this recipe on Botanical Kitchen, click here.
A classic roasted chicken infused with lemon and herbs on a bed of carrots. Serve with roasted potatoes or a mesclun salad.
To read this recipe on Botanical Kitchen, click here.
An easy sheet pan dinner of roasted sausages over mushrooms and onions with parsnips. Serve with spinach and kale or braising greens.
To read this recipe on Botanical Kitchen, click here.
Finely sliced slaw rainbow salad ~ a straightforward, affordable dish with lots of fresh vegetables; cabbage, beet and carrot, which gives great textures with balanced, juicy flavors.
To read this recipe on Botanical Kitchen, click here.
We are lucky to have grassfed beef and sweet red cabbage supplied by our local farmers. Try them together in this simple and exquisite dish.
To read this recipe on Botanical Kitchen, click here.
Who doesn't love cornbread? Here's one with more “nutritional bang for your bite”.
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A warming one-pan wonder recipe where the oven does the work for you! Prep your veg, top with chicken and broth, then roast to perfection! This recipe is straightforward, great as a pre-prep dinner, and easy for even beginner kitchen cooks.
To read this recipe on Botanical Kitchen, click here.
A nourishing vegan whole-food muffin made with oats, almonds and pears, sweetened with a touch of maple syrup and apple sauce.
To read this recipe on Botanical Kitchen, click here.
Roasted pears in an aromatic spice-infused apple cider make a simple, warming, healthful dish, great for dessert and breakfast.
To read this recipe on Botanical Kitchen, click here.
Enjoy a simple, nutrient-dense, vegan dish that is comforting and light; steamed squash (or pumpkin), and tofu over a bed of crunchy bok choy (cabbage as an alternative) and radishes and serve with a superb curry yoghurt sauce. The curry yoghurt sauce is delicious and easy to make in a blender; it is also a deep dose of food as medicine rich with vitamins, minerals, plant protein, healthy fats and probiotic-rich goodness. Bio-availability of the food nutrients you eat is essential when following any diet, especially a plant-based or vegan diet. Steaming is one of the quickest, most healthful ways to cook vegetables to retain all their nutrients.
To read this recipe on Botanical Kitchen, click here.
A festive salad with greens, radishes, pumpkin seeds and dried cranberries served with a fresh cranberry and orange dressing. Fresh cranberries and orange dressing blended to make a bright, tangy salad dressing rich in vitamin C, which helps support our immune system. You can use fresh or frozen cranberries and swap dried cranberries for maple syrup. Skip the oil if you want to make a lighter, oil-free, dressing; the pumpkin seeds in the salad will add healthy fats. -Karina
To read this recipe on Botanical Kitchen, click here.
Steamed vegetable and salad bowl layered with bold flavors and dynamic textures. Nutrient-dense vegetables mixed with potent anti-inflammatory + anti-microbial spices and probiotic-rich sauerkraut ~ food as medicine. -Karina
To read this recipe on Botanical Kitchen, click here.
Traditionally bircher is made with grated apples; this recipe uses strawberries to make a delicious heart-healthy spring breakfast that’s perfect for using up those very ripe, not so perfect strawberries.
You can squash the berries with a fork or blend until smooth in a blender. The yogurt adds probiotics for your gut health and creaminess to the bircher muesli; if you don’t have fresh strawberries, frozen will work (ideally defrost first).
—Karina
To read this recipe on Botanical Kitchen, click here.
Bircher muesli is very similar to overnight oats, traditionally made with grated apples, oats and yogurt. Sunflower seeds provide hormone balancing nutrients and digestive system detox, while currants add antioxidants and a hint of natural sweetness. A perfect breakfast for busy mornings and apple season, just portion into mason jars to grab and go!
Read recipe on Botanical Kitchen here.
Treat yourself to this generously spiced, warming gingerbread that is made quite thin, so its texture is both cakey and light. This gingerbread is both dairy-free and gluten-free made with oat flour and almond flour which makes it more nutrient-dense than wheat flour. The added ginger, cloves, cinnamon and nutmeg all have anti-inflammatory, antiviral, antibacterial, blood sugar balancing and digestive qualities, making this a perfect medicinal, seasonal dessert. —Karina
To read this recipe on Botanical Kitchen, click here.
A frittata, at its essence, is an open-faced omelet; it is much easier to cook with lots of vegetables than an omelet. Whip this up for a simple supper or quick brunch meal that uses Swiss chard, roasted tomatoes, feta and greens. —Karina
To read this recipe on Botanical Kitchen, click here.
A festive cranberry bread that uses basic ingredients and delivers a fabulous texture and flavor plus “nutritional bang for your bite”. This oil-free, gluten-free, dairy-free, egg-free and refined sugar-free meal is an excellent recipe for plant-based eating styles and therapeutic diets. Fresh and dried cranberries, apple sauce, and maple syrup mixed with oat flour and orange zest make this recipe nutrient-dense. The coconut in this recipe not only helps balance the texture but also adds small amounts of healthy fats that make the fat-soluble nutrients like vitamin E present in both cranberries and apples bio-available for absorption which leads to a functional nutrition approach to truly using food as medicine. —Karina
To read this recipe on Botanical Kitchen, click here.
Enjoy this simple, quick and versatile summer recipe with edible flowers, potatoes and chives. A frittata, at its essence, is an open-faced omelette that is much easier to cook using an abundance of fresh vegetables.
—Karina
To read this recipe on Botanical Kitchen, click here.
This is a healthy, tasty and versatile dish featuring whitefish, green beans and sweet peppers. Serve as is with sides or make into a Fish Taco Feast to serve a crowd.—Karina
To read this recipe on Botanical Kitchen, click here
A quick, nutrient-dense dish that is restorative, light and flavorful, steamed greens drizzled with a bright, tangy lemony tomato miso sauce with a touch of spice. Add nuts, seeds, tofu, peas, beans, chickpeas or quinoa for a plant-based protein. Steaming is one of the quickest, most healthful ways to cook vegetables to retain their nutrients. The sauce for the salad is tasty, quick to make, and a deep dose of food as medicine rich in vitamin C, pre and probiotic goodness that helps support digestive health and healing. —Karina
To read this recipe on Botanical Kitchen, click here.
This simple salad is a late-summer go-to. It’s made with ripe, juicy tomatoes and tomatillos, lettuce greens and edible flowers and is dressed simply with apple cider vinegar and olive oil.—Karina
To read this recipe on Botanical Kitchen, click here.
A quick and easy sheet-pan dinner of roasted squash and artisan sausages over seasonal salad greens with pumpkin seeds and sauerkraut, pickled vegetables and a good dollop of your favorite mustard. -Karina
To read this recipe on Botanical Kitchen, click here.
Try this grilled cauliflower recipe with tomato jalapeno sauce, over a bed of black beans and red pepper salad to make a great plant-based, nutritious meal. —Karina
To read this recipe on Botanical Kitchen, click here.
This makes an ideal side for fish.
Celery Root Remoulade is a classic French dish made with lots of mayonnaise. I have created a healthy twist on the traditional recipe that is cholesterol-free, low in calories and has fermented foods for gut health. The mustard + tahini + miso + vinegar combination makes this dressing feel creamy and taste great!
To read this recipe on Botanical Kitchen, click here.
This recipe is a spin on a classic Italian bolognese style meat sauce, made with ground pork, tomatoes, chili and swiss chard and stirred through your fresh pasta of choice. You could use beef, turkey, chicken—or even make it plant-based if you prefer and swap the greens for what you have and love.
—Karina
To read this recipe on Botanical Kitchen, click here.
Seasonal, simple and swift, this meal is healthy, wholesome, and captures some of spring’s great flavours.—Karina
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Enjoy this quick and delightful seasonal salad with warming, grounding flavors which includes pumpkin and chickpeas, roasted with curry spices and liquid aminos to add a lovely salty, umami flavor. —Karina
To read this recipe on Botanical Kitchen, click here.
This recipe gives a fun twist to a classic potato salad and gives you a delicious dairy-free dish with benefits. The miso, which is a fermented food, adds a great umami flavor and beneficial probiotics while the rosemary is a tonic for the nervous system and supports cognitive health. —Karina
To read this recipe on Botanical Kitchen, click here.
Try this unique and delicious summer garden recipe featuring zucchini, corn, and chives. It can be served either hot or cold, and pairs well with a green garden salad. —Karina
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Enjoy grilled spring lamb chops with steamed potatoes tossed in a vibrant green pesto. You can easily make pesto at home with a combination of seasonal greens; using spinach or kale will help bring the nutrient-density and vibrant green, then add basil or other soft herbs. Serve with a simple side like steamed greens.
To read the recipe at Botanical Kitchen, click here.
Traditionally cooking brisket takes a lot of time and attention. I am impressed with the ease, tenderness and flavors of this brisket cooked in an instant pot; it certainly got rave reviews from my tasting team.
—Karina
To read the full recipe, click here.
Seasonal veggie fritters with grated sweet potato, kale and herbs in a blended oat batter.
To read this recipe on Botanical Kitchen, click here.
An artful approach to serving the standard summer vegetables, this dish features tomato, cucumber and summer squash, and is delicious on its own, dolloped with pesto or topped with nuts, seeds and feta.
—Karina
To read this recipe on Botanical Kitchen, click here.
Sweet sun-ripened tomatoes and fresh, perfectly cooked beans are what you need to make this salad shine. It works well with both cherry tomatoes or large heirlooms diced.—Karina
To read this recipe on Botanical Kitchen, click here.
Enjoy these local pasture-raised grass-fed beef burgers mixed with kale, herbs, spices and rolled oats to help hold the ingredients together. These nutrient-dense burgers are full of flavor, and perfect to put on the grill this summer.
—Karina
To read this recipe on Botanical Kitchen, click here.
Apple season is here in New England which also marks the beginning of the new school year and the Jewish New Year. In honor of all these symbols of new beginnings, and setting intentions for a sweet and fruitful future, enjoy these delicious apple and honey muffins. —Karina
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Rosemary and thyme marinated lamb rib chops, grilled and served on a bed of fresh spinach with mashed rutabaga, an easy and cozy farm-to-table meal.
I am somewhat of a purist when it comes to rutabaga mash, opting to only add salt as a good rutabaga from a local farm doesn’t need anything more. The key is to let the cooked rutabaga steam off in a colander and dry for a few minutes before mashing, which removes the excess water resulting in a lighter texture when mashed. You can mash by hand or use an immersion blender. You can add butter, sour cream, olive oil, tahini or whatever you like to your rutabaga mash; I suggest you taste the mash first, then add it accordingly.-Karina
To read this recipe on Botanical Kitchen, click here.
Enjoy this classic summer salad with benefits, featuring balsamic grilled chicken served over salad greens with sauerkraut to add some bright acidity to the dish. Fermented foods like sauerkraut helps support a healthy gut microbiome, which makes this salad both delicious and good for our bodies.
—Karina
To read this recipe on Botanical Kitchen, click here.
Enjoy this Mediterranean-inspired dish of sweet peppers stuffed with tomato wedges and fresh garlic slices, drizzled with olive oil and balsamic vinegar. They can be served hot, at room temperature, or cold and can be topped with a balsamic glaze with basil. —Karina
To read this recipe on Botanical Kitchen, click here.
A healthy and easy vegetarian taco dish the whole family will love. Serve with seasonal salad greens, a vegetable slaw or radish and pea salad and drizzle over a simple spiced crema. Swap taco shells with lettuce leaves for low carb or grain-free options.
To read the recipe on Botanical Kitchen, click here.
Beef short ribs braised with rhubarb, ginger and kimchi paste give this dish spicy, tangy fusion flavors. Serve over grains and top with mixed shoots or microgreens. For a tangy condiment, Beetroot Rhubarb + Garlic Scape Pickle is great.
—Karina
To read this recipe on Botanical Kitchen, click here.
An easy sheet-pan dish – serve with a salad and hummus for a complete meal with plant-based protein.
To read this recipe on Botanical Kitchen, click here.
Bittersweet symphony ~ this salad reflects the spring vernal equinox when we celebrate fresh beginnings and experience the delicate balance of day and night, light and dark, bitter and sweet.
Served with a blended cranberry orange dressing, you can mix frozen + dried cranberries as you like and skip the oil if you want to make a lighter oil-free dressing; the pumpkin seeds in the salad will add healthy fats.
To read this recipe on Botanical Kitchens, click here.
A quick and easy sheet-pan dinner of roasted squash and artisan sausages over seasonal salad greens with pumpkin seeds and sauerkraut, pickled vegetables and a good dollop of your favorite mustard.
To read this recipe on Botanical Kitchen, click here.
Mustard and herb marinated boneless pork chops, grilled and served on a bed of mashed rutabaga, an easy and healthy farm-to-table dinner.
To read this recipe on Botanical Kitchen, click here.
Eating healthy, affordable whole grains is easy! Cooking steel-cut or cracked oats in an Instant Pot Pressure Cooker was a revelation for me! Gorgeously creamy and perfectly cooked in 10mins, totally hands-off while I enjoyed drinking my coffee ~ breakfast cheers to that!
To read this recipe on Botanical Kitchen, click here.
A delicious and traditional meal for this springtime Ramadan.
Preheat oven to 400.
Roughly chop 1 head of red cabbage and put on a baking or sheet pan.
Drizzle with olive oil, a little apple cider vinegar, a little maple syrup, salt and red pepper flakes, stir to coat, and put in the hot oven.
Mix 3T of red onion, 2 cloves of grated garlic (or use 1/2 t of garlic powder), 1t parsley, 1t oregano, 1t cumin, 1/2t cinnamon, 1t salt, and 1/2t of freshly ground black pepper together.
Add to 1lb ground lamb and mix thoroughly with your hands.
Cover and put in the fridge for 30 mins.
Form 6 evenly sized balls of dough from one defrosted traditional pizza dough ball and let them rest.
Make a quick yogurt dip from 1 cup of yogurt, 2T tahini, 1t apple cider vinegar (or lemon juice), 1 grated clove of garlic, and 1/2 t salt, and set aside.
When your lamb has chilled for 30 minutes, remove it from the fridge.
Form the lamb mixture into little balls or oblongs.
Put a cast iron skillet over medium high heat and add 1T sunflower oil.
When the oil is shimmering, add your kofta and cook about 5 minutes on each side, turning them gently until they are evenly browned. Don't rush them or they will stick to the pan.
When they are cooked all over, put the pan in the oven and cook for another 4 minutes.
While the kofta are cooking, warm another skillet on high heat.
Roll out each small pizza dough ball as thin as you can get them.
Brush one side with melted butter, or melted garlic butter.
Place one flatbread, buttery side down, on the hot skillet. Cook for 1-2 minutes, until bubbly and golden brown on the bottom.
Spread butter on the upper side, then flip and cook another 1-2 minutes. Remove to a cooling rack and repeat with the other flatbreads.
Serve the kofta with hummus, yogurt dip, warm roasted cabbage and hot flatbreads.
SEARED YEARLING LAMB RIB CHOPS We are featuring these rib chops this week-- also known as the “lollipop” of lamb. Marinate the rib chops in oil, garlic and Tuscan Herb Salt Rub, then sear them and combine the drippings with shallots, a little chicken broth and finally some fresh parsley and butter to make a delicious pan sauce. Serve with a new potato and celeriac mash as well and some dressed salad greens.
A rich, hearty, and nearly effortless ragu. Warm 1-2 tablespoons of olive oil in a heavy-bottomed pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl. Add another 1-2 tablespoon of olive oil to the same pan and saute 1 finely chopped carrot, 1/2 cup of finely chopped celeriac and 1 chopped onion until soft. Add 2-3 cloves minced garlic and saute until fragrant. Return the lamb to the pan and mix to combine. Add a glass of red wine (optional). Once reduced, add 2 cups of chicken broth and a jar of 1000 Stone Farm tomato sauce. Stir to combine. Add a good pinch of rosemary salt and some pepper.
Let the ragu simmer slowly on a medium-low heat, uncovered for 2-3 hours, adding more broth or water if it starts to dry out.
Taste and season as needed.
Serve with your favorite pasta along with some grated hard cheese.
I use either just beef or half beef half lamb. (Lamb is of course a magic ingredient but I admit it's a Greek thing!)
For every one pound of meat use:
1 cup bread crumbs
1 egg
1/2 cup milk or yogurt, to wet the breadcrumbs
1/2 cup pine nuts
1 medium onion, diced and sauteed in olive oil, then allowed to cool
I spice this with the following seasonings, ½ teaspoon each per pound of meat:
Mint
Oregano
Cinnamon
Salt
Pepper
Mix well with clean hands to incorporate the mixture, and then use an ice cream scoop to portion out the balls onto a cooking sheet with sides and bake in a hot oven (400 degrees) for 20-30 minutes. They should be nice and browned on top. Test by cutting a meatball, which should be hot and well done in the middle. Serve with Butterworks Whole Yogurt - I think it is the best yogurt! Enjoy, and let me know how you like them.
This recipe if for a larger gathering of 4-6.
Mix 2T of salt with several good grinds of black pepper.
Rub 2 lamb shoulders with the salt mixture and let them sit at room temperature for 1 hour, or at least 8 hours in the refrigerator.
If the meat has been in the refrigerator, allow to sit at room temperature for 30 minutes before proceeding with the next steps.
Preheat the oven to 350 and put a rack in the lower third.
In a large cast iron dutch oven for which you have a lid, warm 2T of butter over medium high heat.
Add the lamb, fattiest side down, to the pan when the butter has just melted. Leave to brown for 12-15 minutes.
Turn the lamb once that side has browned, and cook slowly on all sides until it is golden all over.
Remove the meat to a plate, pour out the fat and give the pan a quick wipe.
Return the pan to medium heat and add 2T olive oil.
Once shimmering, add 12 halved shallots (or 2 quartered yellow onions), 1 cup chopped carrots, 1/2 cup chopped celeriac, 1/2 cup chopped rutabaga, and 1.5 lbs baby potatoes or cubed regular potatoes.
Sprinkle with 1t salt cook, stirring occasionally, until everything begins to soften and brown.
Add 2 cloves minced garlic and 1t of dried thyme and cook until the garlic is fragrant.
Nestle the lamb in amongst the veggies, then pour in 2 cups of apple cider, 1T maple syrup, and 1T apple cider vinegar. The liquid should cover the vegetables, but not the lamb. Add water or more cider if you need it.
Bring everything to the boil, then cover and remove from the heat.
Put the covered pan into your preheated oven and cook until the meat is tender, about 2 to 2.5 hours.
Allow the pan to sit outside of the oven for 10 minutes, then remove the lamb and the vegetables from the pan to a serving plate.
Tent the lamb with foil and allow to rest for for another 20 minutes.
Return the pan to medium heat and cook down the remaining liquid to make a delicious sauce; strain if you prefer.
If you’ve got the time, there’s nothing better than some slow cooked meat. Buy a bulk bag of white potatoes while you’re at it and enjoy a guilt free “meat and potatoes” diet! The main thing you need here besides the short ribs is the braising liquid. Most use a beef broth-- you could try making your own with some our own grassfed beef bones. Besides that, you can keep it simple or add in various herbs and vegetables. Explore our ingredients below to inspire your approach.
No one does Beef Bourguignon like Julia Childs, and Greg followed her recipe to make staff dinner this week using the beautiful beef chuck roast we have from Tilldale Farm. Bacon, red wine, root vegetables, herbs and plenty of time in the oven elevate the chuck roast to a decadent stew that can be served over mashed potatoes or buttered pasta. Begin by simmering six strips of chopped bacon in four cups of water for ten minutes and then drain and pat dry. In a Dutch oven, sauté the bacon, while you heat your oven up to 450 degrees. Set the bacon aside and then sear your beef (cut into two inch chunks) on each side. Set the beef aside, and then sauté a few large carrots and onion before adding the beef and bacon back in and seasoning with a bit of flour, salt and pepper. Place the Dutch oven in the oven for four minutes; take it out and toss everything together and then repeat. Take the Dutch oven out and reduce the oven temperature to 325. Add three cups of wine, three cups of beef stock, two cloves of garlic, a half teaspoon of dried thyme and a tablespoon of tomato paste. Bring the pot to a simmer and then place in the oven for four or more hours until the beef is tender. When you’re nearing completion, sauté some onions and mushrooms in three tablespoons of butter and a half cup of broth for five to ten minutes until tender. Lastly, you will drain the beef stew and cook down that sauce for about ten minutes. When ready to eat, serve your beef over mashed potatoes, followed by the onions and mushrooms and topped with the sauce. Bon Appetit!
This rich pasta dish features beef stew meat and cream cheese poured over buttered noodles and is a delicious way to deviate from tomato based pasta dinners.
Melt 2T butter in a cast iron Dutch oven, and brown 1.5 pounds of stew meat in batches (about 3 minutes each side).
Once all the meat has been browned, set it aside and sauté 1 chopped onion in the same pan. When the onion has softened, add a container of chopped 1000 Stone Farm mushrooms and 2 cloves of minced garlic.
When the onion is translucent, add the beef along with 2 cups of broth to the vegetables and simmer with soy sauce, mustard and Herbes de Vermont dried herb blend.
Meanwhile, cook a blonde pasta and melt some butter into it.
Add a cup of whole yogurt and a few ounces of cream cheese into the stroganoff sauce and salt and pepper to taste.
Combine the pasta and sauce and enjoy... maybe with some crusty bread to mop up the sauce!
Make your own dough with flour, eggs and butter, and the rest is easy! Cook up some ground beef, onion, garlic, peppers, celery, carrots and oregano for the filling; fold and pinch them into pouches and serve with pico de gallo (fresh tomato salsa).
Perfect grilling steaks; tougher cuts can marinate for 24 hours, but tenderloin and chuck steaks need only 20-25 minutes.
Mix:
2/3 cup balsamic vinegar (or half balsamic half liquid aminos or soy sauce)
1/4 cup oil
2 T Miso or Worcestershire sauce
1 T mustard
1 T maple syrup or honey
1 t meat maestro
1 t garlic powder
Place your steaks and marinade in a non reactive pan and allow to marinate for 15-25 minutes in the refrigerator for tender steaks, or an hour or even 24 hours for sirloin or tougher cuts.
Use to tongs to remove and place right onto a preheated grill.
We are featuring grassfed ground beef from G&T Farm, which is a great reason to make up a batch of satisfying and versatile meatballs! Add in some fresh herbs and garlic and accompany them with Fettuccini and a homemade tomato marinara sauce, or serve them with pearled black barley, mesclun or steamed vegetables and a homemade tzatziki sauce of yogurt, cucumber, spearmint, dill, olive oil and lemon juice.
If you have a day to devote to dinner, try these shanks as a slowly braised dish that is decadent with roasted root vegetables and mashed potatoes. Use one shank (or around one pound) per person; rub them dry and then in salt, pepper and flour and brown them in a hot, oiled skillet for a few minutes per side. Move the shanks to a roasting pan and add two cups of broth or water to the skillet to scrape up any browned bits. You’ll add that broth along with four cloves of garlic, lemon zest, thyme sprigs if you have them (or dried, ground thyme if not), a couple of bay leaves, 3 chopped carrots and 1 chopped celeriac into the roasting pan. Cover the pan and cook at 350 for two to three hours until the meat is tender. Skim off any fat from the top and let the dish cool completely before setting it in the refrigerator for around six hours. Get the oven going back to 350 degrees and again, skim off any fat from the surface. Flip the shanks over and cook them for another hour. Then, transfer the shanks and vegetables to a serving dish and keep them warm, while pouring your pan juices into a pot. You want about a half cup of sauce per shank, so if you have more, reduce the sauce, and if you have less, add more broth or water and simmer for a bit. Squeeze a cooked garlic clove along with a tablespoon of lemon juice into the sauce. Incorporate and add salt and pepper to taste. Serve the shanks with mashed potatoes or sunchokes with the sauce poured over everything.
Making the most of this economical and underrated cut is easy, and yields tender, fall-off-the-bone meat with outstanding flavor.
Season 3 beef shanks with salt and pepper.
Warm 1 T of olive oil in a dutch oven over medium-high heat.
Dredge the shanks in flour, coating each side, then shake off the excess.
Sear them in the hot oil for 3-4 minutes on each side.
Remove from the pan and let them rest on a plate.
Lower the heat and saute 1 chopped onion, 1 cup of chopped celeriac and 1 cup of chopped carrots in the dutch oven.
Add 2 cloves of minced garlic or a few good pinches of rosemary garlic salt after the vegetables have started to soften.
Add 2 T red miso and stir until everything is well mixed.
Add 2 cups of broth (any sort is fine) to the pan and loosen up any tasty brown bits.
Add 2 pints of chopped cherry tomatoes, salt, pepper and 1 t of thyme. Mix thoroughly.
Return the meat and any of the juices on the plate to the pan.
Cover and simmer for 2.5 to 3 hours, until the meat is tender and the gravy has reduced. Add hot water if the gravy is too thick.
Serve over pasta, polenta, or with perfect mashed potatoes.
This easy Indian recipe does not require too many exotic spices and is a great, creative way to use up beef chuck or a round roast if you are ready for a change post holidays. Begin by combining a quarter cup of apple cider vinegar with a few chopped garlic cloves, three tablespoons of fresh (or frozen) ginger, two tablespoons of yogurt and salt and pepper in a mixing bowl. Throw in two pounds of boneless beef chuck cut into one inch pieces and mix together thoroughly to marinate. Cover and refrigerate for at least 30 minutes, but overnight if you are able. Next, cook two chopped onions in a well oiled pot until translucent; then add the beef into the pot, cooking until it is no longer pink on the outside; and next, a couple of chopped tomatoes, cooking for a few more minutes. Pour in a cup of water or broth and simmer until the beef is tender (30 minutes to an hour). Serve over rice or mashed potatoes.
** ADD TURMERIC, ETC
This is actually the shoulder of the pig, and if you roast it nice and slow, you will be rewarded with the best pork of your life.
Preheat oven to 250.
Set a wire rack inside a rimmed baking sheet (line with foil for easier clean up), and spread a piece of parchment paper on top of the wire rack.
Liberally season a 8-12lb bone-in pork shoulder with salt and pepper, place on the parchment paper, then put in the oven.
When a fork can be twisted in the meat with very little resistance, it is done (should be about 8 hours).
At this point, remove the pork and tent some foil over it and let it rest at least 15 minutes.
If you want extra crispy skin, heat your oven to 500 while the pork rests. Then return to the oven for 20 minutes, turning periodically to allow every side to blister. Remove and all to rest another 15 minutes before serving with any or all of your favorite sauces.
The pork from Snug Valley Farm is pasture raised, and these ribs are a meaty cut from the same portion that gives us Boston Butt and Shoulder Roasts. Country style ribs are a smaller, more manageable cut that deliver the same great flavor and richness. Begin by mixing together the glaze- using honey, chopped ginger, chopped garlic and soy sauce. Brush the ribs generously with the glaze and then either throw the ribs on the grill or bake them in the oven (by placing them on a roasting rack with a half inch of water in the bottom of the pan and cooking at 375 degrees). If using the oven method, make some oven roasted potatoes and carrots while you are at it and serve with a cabbage slaw.
Maple cider syrup is the magic ingredient here, a shortcut to incredible flavor.
Allow 3lbs of beef short ribs to come to room temperature, about 30 minutes.
In a large shallow bowl, mix:
1/2 cup flour
1/2 t salt
1/2 t pepper
Preheat oven to 300 degrees.
Heat a dutch oven over medium high heat.
In a 2 cup measuring cup, or large bowl, mix together:
1/2 cup cider syrup
1/2 cup apple cinder vinegar
1/2 cup broth, or 2T miso in 1/2 cup hot water.
Add 2T sunflower oil to your pan.
Dredge the ribs in the flour mix, then sear on all sides in the pan (about 1 minute per side should do it). Once all of the ribs are in the pot and seared, pour over the liquid mixture.
Cover and then place pan in oven and cook for 2.5-3 hours, until the meat is falling off the bone.
Serve with mashed potatoes or polenta.
Pork schnitzel is a classic dish that will put those pork cutlets or loin chops to good use. It is delicious, easy and pairs nicely with your roasted, baked, or au gratin potatoes. Begin by trimming any excess fat off of the pork and, if using pork chops (as opposed to cutlets), pound them into ½ inch cutlets. Prepare three bowls: one with three beaten eggs, one with ⅓ cup of flour and garlic powder, salt and paprika, and the final with two cups of breadcrumbs. Dredge each cutlet in the seasoned flour, then egg and finally breadcrumbs before cooking them on medium high in an oiled pan. They only need a few minutes on each side, so have any side dishes prepared already and serve with a lemon wedge.
Apples, goat cheese and sausage are the perfect complements of sweet and savory on this pizza which is delicious either with a red sauce or a simple olive oil drizzle, pesto or honey based dressing. Make your own dough with all purpose flour; choose your sauce — we suggest a honey and quince mustard dressing — and then layer on your favorite toppings. Salt and pepper sausage, apples, goat chèvre, shallots and baby arugula make for an exciting and scrumptious white pizza.
These pork chops smothered in a buttermilk gravy are sure to be a crowd-pleaser. Begin by dredging the dried pork chops in seasoned flour (try garlic powder and chive blossom herb salt) and doing a quick fry in a pan of hot oil for a few minutes to brown on each side, then remove them from the pan. Add some of your seasoned flour into the pan drippings, stir to combine and then add a cup of chicken broth. Let the sauce thicken up and then add a half cup of buttermilk. Add the pork chops back into the pan, covering them with the sauce and cook them for about five minutes more until they are cooked through. Pair with roasted root vegetables, steamed greens or a warm grain salad to complete the meal, and as tradition holds, don’t forget the sauerkraut!
A warming and nourishing soup is quick and easy. Use miso and/or chicken broth as the base. Throw in any vegetables you wish -- try Tokyo bekana, braising greens, shiitake mushrooms, pac choi, carrots, garlic, and onions. For protein, use cooked chicken, teriyaki tempeh, tofu, or a soft boiled egg. Season with Sobremesa’s kimchi paste and/or lacto fermented kimchi for a healthy ginger kick. And don’t forget the Ramen noodles!
Baked spaghetti squash tossed with minced lacinato kale, chopped cherry tomatoes and basil pesto, topped with grated savage cheese.
Mushrooms, eggs, oats, breadcrumbs and lots of herbs are the keys to these veggie "meatballs." Begin by sautéing onion, garlic and 20 ounces of mushrooms together until the mushrooms have dried out and browned. Remove them from heat and let them cool down before combining them with two eggs, one cup of breadcrumbs, ground oats or any cooked grain (rice, quinoa, etc.) that you have available along with chopped parsley and the Herbes de Vermont dried herb blend. Cover this mixture and refrigerate for at least two hours. When ready to cook, use a tablespoon to measure out and form small balls. Either fry them in a bit of oil or bake them in the oven until cooked through. Get some tomato sauce simmering on the stove and throw in your veggie "meatballs" to mix together. Serve atop fresh pasta and with grated Savage cheese.
There are no rules for this dish. Let it feed the masses for breakfast or serve as a quick thrown-together weeknight dinner. Besides sweet potatoes, you can use whatever vegetables, eggs and/or ground meat you would like. Begin by cooking up some sausage or ground meat (if using).
Separately, saute finely cubed (or grated) sweet potatoes with onion and garlic, and add some rosemary garlic herb salt.
Once the sweet potatoes are soft and caramelized, combine everything together and carve out a few spaces to crack your eggs into.
Bake at 400 degrees until the eggs are cooked to your liking and serve hot with a dollop of kimchi, or a sauce made from full fat yogurt, Lime Habanero Hot Sauce and a touch of maple syrup.
Don’t worry- these are no dainty vegetable rolls; they are filled with hearty farro and/or ground beef and stewed in delicious tomato sauce, making it a satisfying, unique wintertime meal. Begin by boiling a dozen cabbage leaves for about two minutes and then put into cold water. In a bowl, combine one pound of ground beef, one cup of cooked farro (or double and skip the meat), one egg, a quarter cup of milk, a small diced onion and your favorite savory seasonings. Place about a quarter cup of the mixture in the middle of each leaf and then roll up the leaf, tucking in the ends. Place them in a slow cooker or roasting pan and pour eight ounces of tomato sauce over the rolls. Cook in a low oven, tightly covered, for an hour. In a slow cooker, cook for as long as you can (ideally up to eight hours) and serve with toasted bread.
We are still having everything apple up here in Vermont, so why not grassfed beef short ribs? They are on sale this week, and this recipe calls for slow cooking them in fresh apple cider as well as with fresh quartered apples, so there will be no shortage of depth and sweetness in these ribs. Begin by searing your seasoned and flour coated short ribs (this recipe uses approximately five pounds) in a Dutch oven (or oven proof vessel) on high heat in the oven. Then, remove the short ribs and add in a tablespoon of butter, a half cup of apple cider, four chopped yellow onions and salt and pepper. Cook for 5-10 minutes or until most of the cider has evaporated and then add in some fresh thyme, 1-2 cups more of apple cider, two cups of chicken broth, six chopped carrots and six cloves of chopped garlic. Place the short ribs back in the dish, arranging the chopped apple around them and then roast for up to three hours until the meat is falling off the bone. Serve over mashed potatoes and enjoy!
Roast 2 cups of raw hazelnuts in a 350 degree oven for 10-15 minutes, until they start to brown. Remove, allow to cool, and then rub them in a clean towel to remove as much of the skins as possible. Add them to the bowl of a food processor or high speed blender and mix with: 1/4 cup cocoa powder, 1/3 cup maple syrup, 1.5 T of vanilla, 1/4 t of salt. Mix until desired consistency is reached; if it seems too think, add a little milk of choice or oil while blending. Store in refrigerator if you do use milk... and if you do have any left over!
This delicious treat is so pretty, and a tangy joy to eat. To make it using juice rather than fresh or frozen cranberries, click here.
These muffins are simple to make, but moist and so delicious.
Prepare a muffin pan with silicon or paper liners and preheat your oven to 350.
Whisk together: 1/3 cup oil, 2/3 cup sugar, 1 egg, 1 cup apple sauce, 1/3 cup of water.
Add: 1 2/3 cup flour (whole wheat or white whole wheat work great), 1 t baking soda, 1 t salt, 1/2 t cinnamon (unless your apple sauce already has some in it), and stir until just mixed.
Add 1/3 cup walnuts.
Spoon into the muffin cups and bake until tops are firm, about 20 minutes.
Compotes work incredibly well with frozen fruit, and we are so lucky to have local raspberries available frozen right now.
Put 2 cups of chopped rhubarb into a saucepan with 1/4 maple syrup and simmer for 20 minutes.
Add 1 cup of frozen raspberries, and continue to simmer for another 5-10 minutes.
Adding chia seeds to any compote like this is a great way to put some protein in, and they can also act as a thickener.
Enjoy hot on pancakes or waffles, or with your morning granola and yogurt.
Store in a jar in the fridge for up to a week.
A quick, delicious, at-home brunch option, this bowl is a great way to start your day with lots of affordable vegetables and herbs (think mushrooms, potatoes, kale or spinach, and parsley).
—Karina
To read this recipe on Botanical Kitchen, click here
Irish soda bread is a simple treat to enjoy with a strong cup of tea. This recipe makes a crusty, tender risen loaf that is still satisfyingly dense, yet not at all heavy.
To read the full recipe, click here.
Ground and crystalized ginger combine for an extra spicy kick in these delicious scones.
First pop a stick/8 T of butter into the freezer.
Then, in a large bowl, whisk together:
2 C whole wheat or all purpose flour
1/2 cup packed maple or brown sugar
2 1/2 t baking powder
1 t ground ginger
1 t salt
Use a box grater to grate your frozen butter, and work it into your flour mixture with your hands or a pastry cutter until you have large crumbs.
In a separate bowl, whisk together:
1/2 cup of heavy cream or buttermilk.
1.5 t vanilla
1 egg
Chop 1/2 cup's worth of crystallized ginger.
Add the liquid mixture to the flour, along with the ginger, and fold together until all of the flour is moistened and it comes together in a scraggy dough.
Use a 1/4 cup to make 10-12 scones, putting them onto a prepared baking sheet. You can also flatten the dough out into a disc about an inch thick, then cut into 6 triangles, then carefully separate them from each other.
Brush each scone with cream or buttermilk. Sprinkle with extra sugar if you like a crunchy top.
Refrigerate for 30 minutes.
Preheat oven to 375.
Make sure there is a 2-3 inch space between scones (use 2 baking sheets if you have to), then bake for about 20 minutes, or until browned on top.
This meusli makes delicious overnight oats, or a quick and easy breakfast with grated apple and warmed maple milk.
Mix 4 cups rolled oats (or half oats and half Ancient Grains cereal), 1 cup chopped dates, 1/2 cup raisins (or half raisins, half cranberries), 1-2 cups chopped nuts of choice, 1 cup of pepitas. Stores for weeks in a glass jar.
A delicious seasonal dessert, ready for a scoop of vanilla ice cream.
Butter an 8"x8" baking pan.
Mix 4 cups of chopped rhubarb with 3T maple sugar, put into the prepared baking pan, and let rest for 30 minutes.
Mix together 1 cup of rolled oats, 1/3 cup flour, 1/3 cup chopped almonds, a pinch of salt and 2 T of maple sugar.
Preheat oven to 375.
Grate 6T of cold butter into the oats mixture then rub together with your hands until it forms little pebbles.
Scatter 1 cup of frozen raspberries over the top of the rhubarb, then cover with the oat mixture.
Bake for 45-50 minutes, until the fruit is bubbling and the crisp is browned and toasty.
Sometimes you just need a double dose in the morning....
Preheat oven to 375.
In a medium bowl, mix:
1 3/4 cup white whole wheat flour, or 1 cup AP and 3/4 cup whole wheat
1 1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 salt
In another bowl whisk together:
1/3 cup oil
1/2 cup packed maple or brown sugar
2 eggs
1/2 cup milk
1/4 cup yogurt
1 t vanilla
1/2 cup strong coffee
Chop 1/2 cup of pecans and set aside 2T.
Mix the dry and wet ingredients together gently.
Add the pecans and 1/3 cup chocolate chips if you choose.
Add 1T maple or brown sugar to the left over pecans.
Fill 12 muffin liners or a prepared muffin tin.
Sprinkle the sugar and pecan mix over the muffins evenly.
Bake for 20-25 minutes, or until springy in the center.
Put all of this season’s fresh peppers to use. Roast up some poblano peppers, shishito peppers and mixed sweet peppers and cipollini onions. Choose your favorite meat-- we suggest ground beef or chicken breast-- and serve on a flour tortilla. Grab some melting cheese blend, fresh cilantro, chopped cherry tomatoes and a dollop of skyr to top it off.
Home made and no ketchup needed!
Quarter a red onion and place in a small roasting pan with 3 containers' worth of halved Little Guys, or 3lbs of roughly chopped tomatoes.
Nestle 4 cloves of garlic in with the tomatoes (cut larger ones in half), and add 2 cloves of black garlic.
Broil under high heat for 10-15 minutes - as long as it takes to get a good char. Stir 2 or 3 times to make sure everything is evenly charred.
Once cooled, put the tomato mixture into your blender or food processer and add:
1/4 cup maple syrup
1T apple cider vinegar
2T quince mustard
1T white balsamic vinegar
3t Firecracker hot sauce
1T red miso
pinch of salt.
Blend until smooth, and you can't see pieces of tomato skin.
Decant to a saucepan.
Simmer on medium heat for 20 minutes, until thickened.
Smear on ribs, tofu, or tempeh.
This simple dip is easy to make and absolutely delicious - as well as being a gorgeous deep red color. In a food processer whizz together 1 medium raw red beet, 1 cup of walnuts or pecans, 1 clove garlic, 2-3 T of apple cider vinegar or lemon juice, 1 T maple syrup, 1 t red chili flakes, 1 t salt. Once everything is blitzed together, stream in 1/2 cup of olive oil. Enjoy with crackers (everything flavored ones are particularly good) or fresh crispy veggies.
Tenderize and add more flavor to any type or cut of meat with this tasty marinade.
In a nonreactive baking tray, mix:
1 cup cooled coffee
1/4 cup maple sugar
1/4 cup balsamic vinegar
2 T mustard
2 T garlic powder
2 T olive oil
Add your meat, turn to coat, then refrigerate.
Depending on the tenderness of your meat, this marinade can work in 20 minutes, or refrigerate overnight for tougher cuts.
Remove meat with tongs and place right on a preheated grill.
Get started by broiling plum tomatoes, red onions and halved poblano peppers in the oven. Once charred, puree the tomatoes and onions with any fresh herbs or seasonings that inspire you, while you arrange the poblano halves on a baking dish and get your polenta cooking. Mix fresh sweet corn, goat cheese or cheddar cheese, and scallions into the polenta. Spoon the polenta mixture and then the salsa into each poblano boat. Bake until bubbly and serve with heirloom corn chips or rosemary pita chips to scoop up all the goodness.
Crisp romaine lettuce shines in this simple and satisfying meal: coat the lettuce in a dressing made from quince mustard, garlic, chive blossom vinegar and tarragon herb salt (use your own lemon juice, olive oil & Worcestershire sauce from home). Add croutons made a day ahead using a toasted plain baguette; grate some organic Savage cheese; and top it off with some buttermilk fried chicken, baked tofu or grilled salmon to elevate your salad to a meal.
The beautiful mixed sweet peppers of late summer will not be here for much longer, so let’s enjoy them while we can! You could prepare any meat, vegetable or grain based stuffing to bake in these beauties, but we suggest using some Misty Knoll ground turkey, onion, cherry tomatoes, Herbes de Vermont, rice and melting cheese blend. Boil the prepared peppers (tops and seeds removed) for a few minutes while you sauté your filling ingredients. After draining the peppers, load up each pepper with a generous amount of filling and bake for up to 30 minutes. Save a bit of cheese and to throw on top at the end and bake until melted to perfection for a few more minutes. Garnish with fresh cilantro and serve with an arugula salad.
Breakfast for dinner or dinner for breakfast? This savory dish utilizes one of our favorite ingredients — organic high meadow cornmeal from Nitty Gritty Grain Company. This medium ground cornmeal is the real deal with great texture and flavor, made from organic dent hybrid corn. Begin by cooking up your favorite sausage; when finished, chop it up, set it aside and then get the cornbread going. You’ll need some cornmeal, all purpose flour, eggs and a few other baking essentials. Bake the cornbread and then cut it into cubes. Whisk together six eggs, one cup of half and half, some chopped garlic and sage salt. Pour this mixture over the sausage and cornbread in a pie plate while the oven heats up to 350. Top with two cups of grated cheddar cheese and then mix everything together. Bake for around 45 minutes or until the quiche is set, and the top is golden brown. Accompany with a spinach & apple salad dressed in a maple vinaigrette.
Tofu is a versatile and economical protein that can really elevate a meal. Our organic firm tofu from Vermont Soy Company is so easy to cook with and takes on the flavors of marinades beautifully. This simple Vietnamese sandwich features tofu and pickled vegetables on a baguette. You'll have to get some ginger, lime juice, soy sauce, and sesame oil from the store to create your marinade. Then, fry up the tofu and layer your sandwich with fresh or pickled carrots, onion and jalapenos. Add some kimchi paste and fresh cilantro for even more flavor.
Grab some buttermilk, all purpose flour, Tuscan salt rub (for some added flavor) and chicken to fry or bake up. You bring the oil; we have the sides covered. Pair with some classic mashed potatoes, oven baked fries or sautéed cabbage for that perfect home cooked dinner.
Get a head start cooking some organic black turtle dry beans before combining them with sauteed onion, garlic and jalapeno. Simmer this combination with some chicken broth and summer herb salt before adding chopped fresh tomatoes and lime juice once you have removed it from the heat. Garnish with fresh cilantro and queso fresco.
Grab some spaghettini, ground beef, garlic, thyme, herb salt, chive blossom vinegar and tomatoes for the sauce, and fresh basil and Savage cheese to grate on top, and you can’t go wrong! White wine, vinegar and fresh tomatoes lighten this dish up; serve with a mesclun salad and baguette.
A simple picnic favorite using only local ingredients!
Chop 3lbs potatoes into 1 inch chunks and boil until a fork goes through easily.
While the potatoes cool, finely chop:
1/4 cup red onion
1/3 cup cauliflower pickles
Once the potatoes have cooled, mix together with 1 cup of your homemade mayonnaise and add a little glug of the cauliflower pickle juice.
Add freshly ground black pepper and salt to taste.
Garnish with chopped chives.
Chill and enjoy.
We are currently featuring ground beef which brings the flavor to this meal and can be complemented with all your favorite toppings in a taco salad. Use romaine lettuce (or a flour tortilla baked in an oven proof bowl to crisp it up into a tortilla shell) as a base, and then from there add your favorite toppings. We suggest browning the ground beef (or use cooked black beans) with some garlic, red onion and oregano; top that with melting cheese blend or queso fresco; use a homemade salsa with fresh tomatoes; and add chopped fresh jalapenos, a dollop of plain yogurt and some tortilla chips for scooping!
Dress cooked fresh ramen noodles in an easy, creamy sauce made with blended cashews, butternut squash seed oil, apple cider vinegar, Thai basil and kimchi paste, and combine with a raw gently massaged salad of summer squash, scallions, Napa cabbage and cucumber. Let the dish refrigerate for a few hours before you layer on some grilled chicken or tofu and serve.
We are continuing to celebrate the abundance of eggs, so take advantage and prep some egg salad to have on hand for an easy, satisfying meal. You can even use extra eggs to make your own mayonnaise. Make sure to have some other staples on hand (like a neutral oil, vinegar and mustard); grab your favorite bread (we suggest Crossett Hill or gluten free artisan seeded sandwich loaf) and don’t forget some simple toppings like tomatoes, spinach and sauerkraut. Try a sprinkle of tarragon herb salt to add a lemony burst of flavor.
