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
- 1 cup Silk Vanilla Soy Yogurt
- 1 pint strawberries
- nonstick cooking spray
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.
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
Thanks to our customer Cassondra Phillipsen for sharing this recipe with us!
- 14 oz extra firm tofu
- 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
- 1 bunch collard greens (middle stem removed, washed)
- 3 tbsp water
- 1 pinch salt
- 1 tsp lime juice
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!
Thanks to our customer Hillary Barraza for sharing this yummy recipe link!
- 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
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
- 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
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