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Here is my take on classic veggie fried rice. I included spam and fried egg into ours, but you can of course, keep this vegetarian by committing those ingredients. This is an incredible way to get extra veggies into your meal while still enjoying comfort food. Feel free to change out the types of veggies too and get creative. This recipe is really just one of those jumping-off points.
Read MoreAdding a crispy texture to the plate often means a fried or starchy component. Well here is a great alternative that is neither of those things. Its crispy baked cauliflower bites and you can make endless variations of it by simply changing the flavor profile in the sauce you coat them in before breeding. This week I made the dish with a pre-made ginger-lime peanut sauce to keep the prep work to a minimum and flavor to the max.
Read MoreLooking for a new simple side dish to round out your family’s dinner plate? I’ve got you with this recipe. And for those new to cooking with rainbow chard (one of the most nutrient-dense foods on the planet) here are some of the health benefits…Rainbow Chard Provides 498% DV Vitamin K
Getting enough vitamin K2 can help protect against cardiovascular disease, may improve bone mineral density and skeletal health, and may even support endocrine function and brain health; there's also some limited evidence it has anti-cancer and anti-inflammatory properties. - Source Nutrivore.com
I first tried this new dressing experiment at the end of summer and have since perfected it in time for baked salad season. It’s got all the yum factors of a good dressing…creamy, tangy, and umami. Now my apologies the photo in this blog post is of when I originally made a more summery version. However, at the end of the recipe, I will give you some ideas of how to make it more fall-forward and perhaps even dressy enough to grace your upcoming holiday table.
Read More4 ingredients, 1 dish, your oven, and dinner is served!
Imagine all of your favorite pizza toppings, hot gooey cheese, and your favorite zesty red pizza sauce, but now instead of on that bloat-inducing (delicious) crust you add a mountain of perfectly roasted zucchini and voila. I’m telling you even the littles in your house will gobble this up.
Read MoreIf you are out of ideas on how to use all of the beautiful red onions you’ve been getting in your produce boxes you are not alone. I’ve used them raw, pickled, and cooked directly into meals. However, I wanted to try an additional preparation where they are the star ingredient. So here I’ve roasted them with a few simple pantry staples and they are an incredible addition to just about any meal you have planned this week.
Read MoreI LOVE good bread and the only thing better is something delicious to drag said bread through. Enter this charred eggplant dip. Its similar to baba ganoush but with the addition of Greek yogurt to make it richer and spicy chili oil drizzle to take it up even one more notch. I dare say that this can convert some non-eggplant eaters out there into the opposite.
Read MoreI’m a sucker (like many others) for steakhouse sides. This is a copycat for one of my all-time favorites. If you have ever been to Houston’s restaurant (which in some parts of the country is now called HillStone) you might recognize this one. It’s perfectly braised red cabbage that is sweet and ever so slightly vinegary from the braising liquid but the addition of the creamy goat cheese at the end makes it addicting and craveable. It has a long cook time, but it’s very hands-off besides some occasional stirring so don’t be intimidated the most important part is starting it early enough with your mealtime in mind.
Read MoreSometimes we just don’t need to overcomplicate things. I for some reason always forget how simple and delicious roasted vegetables are. Here I just did a little twist on some roasted carrots by adding spicy honey and fresh herbs. Once you nail these try the same trick with other roasted veggies to spruce them up. You can try various herbs too I can’t imagine any that would be bad.
Read MoreIf you are looking for a more nutrient-dense alternative to whipped potatoes, Ive got you! Cup for cup celery root has about half the calories, half the carbs, 3x the calcium, and equal fiber to russet potatoes. You can enjoy the celery root puree in this recipe on its own of course, but I was serving it as a full vegetarian meal so the addition of the roasted beets and caramelized onions rounded it out nicely.
Read MoreWe all need a little fresh inspiration in the kitchen once in a while. Recently, I wanted to add some new dishes to my repertoire so I signed up for one of those meal delivery services. One where they send you the ingredients which are premeasured for your desired number of servings, and you just follow the instructions to cook them. One recent meal I tried from them was a big hit with the family that they requested it again, and with my Grow Eco produce on hand I had 80 percent of the ingredients already on hand. So here is that 30min meal for you to try yourself.
Read MoreI was trying to make a quick lunch the other day when a friend popped over and looking at all my beautiful fresh delivered produce this is what I came up with. This recipe can be made by literally ANYONE. There is no cooking, no precise measurements required, and only takes as long as needed to wash & cut some fresh veggies. The salad is cool, crisp, nutritious, sweet, smokey, and full of umami. You can omit or add any other fresh veggies you might have as well. If you create variations of your own, we would love to hear from you so we can try those as well, please comment below.
Read MoreHere is a recipe that literally takes 5 mins of prep then 30-40 mins in the oven. So it’s great for a weeknight side. I like to pair it with other Japanese cuisines or flavors like sushi or Japanese-inspired fried rice.
Read MoreThis zucchini dish can be grilled or roasted, served as a side or as a complete meal, and tweaked in so many ways you could eat variations of it all season long without repeating. Today’s version is grilled zucchini with a base of creamy yogurt & feta then topped with a crumble made or sundried tomatoes and almonds. After you perfect this then try it with a different nut, a different cheese, or swap yogurt for sour cream, and so forth. This was so good I made it twice this week, hope you enjoy!
Read MoreThis recipe comes from my husband’s Aunt’s family cookbook. It’s a flavorful, nutritious, non-traditional salad that is great for summer cookouts. Feel free to try with different variations of fruits and nuts added in to make it your own.
Read MoreI always thought I didn’t like beets. That is until I realized I just hadn’t tried them prepared in enough ways. By roasting them and pairing them with things like goat cheese and balsamic not only was I able to enjoy their sweetness I was also not finding them as earthy/dirt like (the thing that had previously turned me off of them) haha.
Read MoreUsing leftover ingredients from the Potato and Leek Pizza I made earlier this week, I came up with this 5 minute side dish using the farm’s green beans.
Read MoreI’m not usually a baker, something about it just intimidates me. However, after trying my hand at making zucchini bread this week, I may have a new outlook. Either baking isn’t as difficult as I make it out to be OR this recipe is so simple it’s nearly foolproof. Either way…this bread (aka cake) turned out so moist and delicious I can’t wait to make it again and again!
Read MoreUsing a wok is one of the fastest ways to cook up a healthy veg side without losing all the crunch and nutrients that vegetable has to offer. Try these Asian Wok Snow Peas along with my Chicken & Leek Lettuce Wraps for a super easy & healthy summer dinner.
Read MoreThese lettuce wraps can be enjoyed hot or cold. In fact, I made them the night prior to taking them on a picnic with us a few weeks ago. They were a lighter alternative to your normal cold sandwiches and even though they are a bit messier and require on the spot assembly, nobody seemed to mind
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