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.

If you have a recipe of your own which you\'d like to share, please contact us and send it to us!

Showing: All Recipes

• 

  Honey-Roasted Butternut Squash

  Ingredients:

  • 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

  Preparation:

  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!

  Serves: 8

  Preparation time: 1 hour, 30 minutes

• 

  Slow Roasted Root Vegetables

  Thanks to our customer Lawrence Duncan for this delicious and heart-warming recipe!

  Ingredients:

  • 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

  Directions:

  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

• 

  Curry Spinach

  Ingredients:

  • 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

  Directions:

  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

• 

  Fennel & Vegetable Stir Fry with Nut Rice

  Directions:

  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.

  Serves: 4

  Preparation time: 30 minutes

• 

  Gazpacho

  Ingredients:

  • 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)

  Preparation:

  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.

  Serves: 8

  Preparation time: 1 hour

• 

  Cauliflower Soup

  Ingredients:

  • 2 cups cauliflower flowerets
  • 4 celery ribs, diced
  • 3 carrots, chopped (I usually use only 1 or 2)
  • 1 can cream of chicken soup, undiluted (You can also use cream and chicken bullion instead of the creamed soup)
  • 1 cup cream or half& half 8 oz. cubed cheese (your choice of flavor)
  • 1/4 tsp. salt 1/2 tsp pepper Paprika

  Preparation:

  Arrange cauliflower, celery and carrot in steamer basket over boiling water. Steam 10 minutes or until crisp-tender, then drain.

  Cook soup and cream or half & half in large saucepan over medium heat, stirring occasionally, 5 minutes.

  Stir in cheese until melted. Add steamed veggies, salt and pepper; cook until thoroughly heated. Sprinkle with paprika and serve. Amazing!

  Yield: 4 cups

• 

  Borscht

  Ingredients:

  • 4 large beets
  • 1/2 green cabbage
  • 2 carrots
  • 1 onion
  • 1 stick of celery
  • 1 large tomato
  • 1 large rutabaga (Swedish turnip)
  • 2 tablespoons of dill
  • 2 tablespoons of parsley
  • 2 large cloves of garlic, minced or grated
  • 1/4 cup of apple cider vinegar
  • 10 cups of veggie stock or water
  • salt and pepper, to taste

  Preparation:

  This borscht recipe is delicious, nutritious, and guaranteed to warm any belly on a cold winters night. It's my own recipe so I hope you enjoy it!

  1) Chop up all the veggies.

  2) In a large pot, saute onion, celery, dill, parsley, and garlic in vinegar on high heat.

  3) Slowly add stock/water and bring to a boil. Add beets, rutabaga, cabbage, carrots, and tomato.

  4) Cover and let simmer until root vegetables become tender (about 20 minutes).

  5) Enjoy! Add salt and pepper if you wish.

  Can also be served with dollop of vegan sour cream or plain yogurt if you wish.

  Serves: many, many people

  Preparation time: 30 minutes

• 

  Zesty Cabbage Ramen Salad

  Ingredients:

  • 2 package vegan Ramen noodles, broken into bits
  • chopped or shredded cabbage
  • sunflower seeds
  • almond slivers
  • 1/2 cup olive oil
  • 1/3 cup vinegar (I use mostly cider and a little red wine)
  • 2 tablespoons sugar
  • 2 Ramen seasoning packets

  Directions:

  Make the dressing with the olive oil, vegan sugar, vinegar, and seasoning packets all nice and stirred up.

  Serves: many

  Preparation time: 5 minutes

• 

  Raw Tacos

  Ingredients:

  • 1/2 of an avocado
  • 3 slices green pepper
  • 2 slices each red and yellow pepper
  • 1 full slice of an onion
  • 1/2 cup broccoli and cauliflower florets
  • pico de gallo
  • salsa
  • lemon juice
  • garlic powder
  • salt
  • 3 pieces romaine, green leaf, or red leaf lettuce

  Directions:

  Mash the avocado in a bowl. Chop 1 slice of green pepper and half the onion slice and add these to the avocado. Season to taste with lemon juice, garlic powder, and salt, thus making raw guacamole. Cut the remaining peppers into long pieces.

  To assemble, put a layer of guacamole down, followed by the pico, peppers, onion, broccoli, and cauliflower. Top with salsa and fold in the back and roll up sides.

  Serves: 3

  Preparation time: 15 minutes

• 

  Raw Oatmeal with Cranberries

  Ingredients:

  • oat sprouts
  • wheat sprouts
  • 1 banana
  • cranberries
  • apple juice (optional)

  Directions:

  Put about two tablespoons of cranberries in some apple juice (or water or orange juice) to soak.

  Take a handful of oat sprouts and a few handfuls of wheat sprouts (or depending on your taste), and mix them together in a bowl.

  Peel one banana and mash in the bowl with the sprouts. Mix until you have a crunchy sprout banana consistency. You may have to add more sprouts.

  Add cranberries (but not apple juice) and eat!

  Serves: 1

  Preparation time: 10 minutes

• 

  Quick and Easy Broccoli

  Ingredients:

  • 1 head broccoli, cut into pieces
  • 6 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon coconut or sesame oil
  • 1 heaping teaspoon each: sage, cumin, hot pepper flakes
  • 1/4 tablespoon salt, or more, to taste
  • 1 package whole wheat pasta

  Preparation:

  Toast garlic and spices in oils. When brown, add the broccoli and stir-fry until tender. Add cooked pasta.

  Serves: 4

  Preparation time: 10 minutes

• 

  Grilled Eggplant

  Ingredients:

  • eggplant (size and number depends on amount of people to be served)
  • oil
  • basil
  • rosemary

  Directions:

  Clean and slice eggplant into quarter of an inch slices, lengthwise.

  Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.

  This recipe also works beautifully for squash and zucchini!

  Serves: 4 (depends on size of eggplant)

  Preparation time: 15 minutes

• 

  Kale Sauté

  Ingredients:

  • 1 tsp mild flavored olive oil
  • 1 small onion, cut in half and sliced
  • 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
  • 1 bunch kale
  • 1 small tomato

  Directions:

  In skillet (preferably cast iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.

  Serve over brown rice.

  Serves: 3

  Preparation time: 15 minutes

• 

  Dalmatian Lenten Cabbage Soup - Broeta de Verza de Magro

  This meatless soup was the traditional beginning of Dalmatian Vigil meals, especially Christmas Eve, when the chill of the Bora (a strong wind from the east) gives cabbage added bite. It calls for fish broth, which the cook would have had on hand because boiled fish is one of the standard second courses of a Vigil meal.

  Prep Time: 30 minutes
  Cook Time: 45 minutes

  Ingredients:

  • Savoy cabbage (amounts given below)
  • Potatoes
  • One onion
  • Fish broth (from boiling a fish, or canned)
  • Garlic
  • A bay leaf
  • Bread
  • Salt and pepper

  Preparation:

  Dice into half-inch (1-cm) cubes a head of Savoy cabbage, two peeled potatoes, and an onion.

  Simmer the vegetables until tender in the broth from boiling the fish (strain it first), adding a minced clove of garlic, a bay leaf, and salt and pepper to taste to the pot.

  While the soup is cooking, toast several slices of bread. Line your soup bowls with them, ladle the soup over it, and serve.

  Serves 4

• 

  Risotto with Kale & Leeks

  Ingredients:

  • 5 cups chicken broth
  • 1 tablespoon olive oil
  • 2 cups thinly sliced leek (about 2 large)
  • 1 1/2 cups arborio rice
  • 1/4 cup white wine
  • 3 cups coarsely chopped Kale
  • 1/4 cup grated Parmesan
  • 1/8 teaspoon black pepper
  • 6 lemon wedges

  Directions:

  Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.

  Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.

  Serve with lemon wedges, and enjoy!

• 

  Strawberry Fruit Rollups

  Ingredients:

  • 1 cup Silk Vanilla Soy Yogurt
  • 1 pint strawberries
  • nonstick cooking spray

  Preparation:

  Puree the strawberries in a food processor or your blender.

  Lay down the fruit roll-up sheet in the dehydrator and spray lightly with nonstick cooking spray. Spread the yogurt thinly over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be about 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.

  if you have no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.

• 

  Kiddie Casserole

  Preparation:

  Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.

  Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.

  In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.

  Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!

  Serves: 6 +

  Preparation time: 30 minutes

• 

  Lime Tofu with Quinoa and Collard Greens

  Thanks to our customer Cassondra Phillipsen for sharing this recipe with us!

  Ingredients:

  • 14 oz extra firm tofu

  Quinoa:

  • 3/4 cup quinoa
  • 1 tsp cinnamon
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1 1/3 cups water

  Sweet Chili Lime Sauce:

  • 3 tbsp sugar
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1/2 tsp red pepper flakes
  • 1 clove garlic (crushed)
  • 1/4 tsp salt
  • 1 tsp dried mint leaves

  Collard Greens:

  • 1 bunch collard greens (middle stem removed, washed)
  • 3 tbsp water
  • 1 pinch salt
  • 1 tsp lime juice

  Preparation:

  Combine all quinoa ingredients in a pot with a tight fitting lid. Bring to a boil, then reduce heat and let it simmer for 20 minutes. Whisk all of the sauce ingredients together in a bowl and set aside. Drain tofu and cut into thin triangles.

  Cook tofu in a frying pan (with no oil needed) until golden brown on each side. Combine the tofu and the sauce together on medium heat and cook for about 3 minutes. Set aside.

  Cook the collard greens in a pot. Layer each plate with quinoa, collard greens, tofu, and drizzle some extra sauce over the top.

  Serve, and enjoy!

• 

  Fingerling Potato Leek Hash with Swiss Chard and Eggs

  Thanks to our customer Hillary Barraza for sharing this yummy recipe link!

  Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 cups sliced leek (about 2 large)
  • 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
  • 2 garlic cloves, minced
  • 1 1/4 teaspoons Spanish smoked paprika, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground black pepper, divided
  • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
  • 4 large eggs
  • 1/4 cup (1 ounce) shredded Gruyère cheese

  Preparation:

  Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

  Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)

  Preparation: 1 hour, 30 minutes

  See also: Fingerling Potato-Leek Hash with Swiss Chard and Eggs
  Jeanne Kelley, Cooking Light

• 

  Spinach & Mushroom Quiche

  Ingredients:

  • 4 eggs
  • 1 tsp salt
  • 1 1/2 cups cooked rice
  • 6 tbsp milk
  • 3 oz grated cheese
  • 2 1/2 cups cooked spinach (squeeze and pat dry to remove excess water)
  • 3/4 cup sliced mushrooms

  Directions:

  Beat 2 eggs, add rice, 1/2 cheese, salt and mix.

  Press this mixture into 9" pie plate to form a crust.

  Beat the remaining eggs, stir in spinach, cheese, milk, & mushrooms. Pour over the pie plate, bake in oven at 375 deg F for 30 minutes.

  Serves: 4 - 6

  Preparation time: 45 minutes