Organic Recipes: From our Farm to your Kitchen
Here you'll find organic recipes that have been passed down from generation to generation, and from friends and customers alike. Browse through recipes, holiday ideas, and storage tips in our Kitchen section.
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- 2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
- 2 tablespoons honey
- 1 1/2 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped toasted pecans
- 1 tablespoon minced fresh flat-leaf parsley
1. Preheat oven to 400 deg F.
2. Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH for 30 seconds, or until butter melts. Stir to combine. Brush half of honey mixture over cut sides of squash, and reserve remaining honey mixture.
3. Sprinkle squash with salt and pepper. Bake at 400 deg F for 1 hour or until tender.
4. Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH for 20 seconds.
5. Drizzle remaining butter mixture over squash. Sprinkle evenly with pecans and parsley. Add a garnish of parsley on the side to accent the beautiful colors of the squash.
6. Serve, and enjoy!
Preparation time: 1 hour, 30 minutes
Thanks to our customer Lawrence Duncan for this delicious and heart-warming recipe!
- 3 large potatoes
- 3 large carrots
- 3 large beets
- 8 large garlic cloves, peeled
- 2 tsp rosemary, fresh or powdered
- 2 tsp cumin, ground
- 1 tbsp black pepper, course ground
- 2 tsp sea salt
Preheat oven to 250 deg F. This is a "low & slow" recipe, which takes a little bit of patience, but well worth it! You can vary the ratio of vegetables to suit your tastes, as well as the choice and amounts of herbs and spices.
Cut the potatoes, carrots, and beets into large chunks. The size of the chunks determines which vegetable cook the fastest: the potatoes and beets should be the largest chunks, with the carrots being a little smaller / thinner. You'll get the feel for the right size with practice.
Place the chunked potatoes, carrots, and beets in a large mixing bowl, along with the peeled garlic cloves. Add oil and sprinkle in the spices, while stirring until all the vegetables are thoroughly coated.
Spread the mixture evenly onto a baking tray, and place into the oven. Cook for about 2 hours, or until done.
Serves: 3 - 4
Preparation time: 2 1/2 hours
- 1 1/2 tablespoons olive oil
- 1 medium onion
- 1/2 cup water
- 2 to 4 tablespoons mild or hot curry paste
- 1 diced potato
- 1 diced tomato
- 1 package frozen chopped spinach
Steam or boil the potatoes in salted water until very tender. In a non-stick skillet, cook the onion, garlic and curry paste in oil for 3-4 minutes or until onion is tender.
Stir into the skillet the potatoes, tomatoes, and spinach. Add water as needed, and continue cooking over medium heat until heated throughout. Sprinkle with salt and pepper. Serve with rice or cous cous if desired.
Serves: 2 - 4
Preparation time: 20 minutes
Tofu can be fried (do before anything else) or tossed into stir fry with out previous cooking. I've also made this many times with no tofu and it is still good. Coarsely chop onion and mince garlic. Slice bok choy stocks into bite size pieces, coarsely chop green tops. Slice and/or chop the rest of the veggies any way you prefer.
Heat 1 1/2 - 2 tablespoons oil in large skillet or wok. Add 1 teaspoon fennel seed until is begins to sizzle. Add onion and sauté for 2-3 minutes, add garlic toss a few times with spoon.
Begin cooking vegetables from hardest to softest: bok choy stocks (save green tops for later) for 1 minute. Add carrot and cook for 1 minute... red pepper 1 minute... broccoli 1 minute, etc... Repeat with all the vegetables except for bok choy greens (they will go in later with the tofu). Add a dash of salt while cooking - it really brings out the flavor of the veggies.
Transfer veggies to bowl and put 1 tablespoon oil in skillet/wok over medium heat. Add nuts and begin to toss while cooking. As nuts begin to turn golden color, add 1/2 teaspoon fennel seed. Let nuts overcook to a dark brown - its okay to have some black nuts as it adds flavor. Once the nuts are done, add cooked rice to skillet/wok and mix in oil, nuts, and fennel. Add dash of salt to rice mixture and let cook for a couple of minutes while stirring. Transfer to serving bowl.
Heat veggies back up and add tofu - cook until heated through. Add bok choy green tops just at end, cook until wilted. Salt and pepper to taste, serve over rice.
Preparation time: 30 minutes
- 1 small clove garlic
- 2 tbsp finely chopped fresh parsley
- 2 cups V-8 juice
- 2 & 1/2 tbsp red-wine vinegar
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp sugar
- 2 tsp salt
- 1/4 tsp ground white pepper
- 2 tsp Worcestershire sauce
- 1/8 tsp Tabasco sauce
- 1 large ripe tomato
- 2 tbsp finely minced fresh onion
- 1/2 fresh cucumber - diced
- 1/2 fresh green pepper - diced
- 1/2 tsp freeze-dried chives
- 1 tbsp fresh green onion tops - chopped
- 1 fresh yellow squash - diced, not peeled
- 1 cup fresh eggplant - diced (for color - optional)
Place garlic, parsley, V-8 juice, vinegar, olive oil, lemon juice, vegan sugar, salt, white pepper, Worcestershire sauce and Tabasco sauce in large bowl and stir until well blended.
Peel and dice tomato. Rinse remaining vegetables and place in large container with tomato. Pour blended soup mixture over vegetables. Chill for at least 2 hours.
Serve as appetizer garnished with lemon wedges and club vegan crackers or garlic toast. Works wonderfully as a cool and refreshing, easy to serve summer-time dish.
Preparation time: 1 hour