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Warm Beet Salad with Fruit and Nuts

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It’s spring. It’s time for flip flops and tank tops, warm breezes and sunshine, and a change in fruits and veggies. But, before we get to all things spring, let’s compromise with winter a bit. Let’s ask her to stay a while longer before we Continue Reading

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Recipes Inspired by the Box! Fri/Sat April 3-4, 2015

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At a Glance – Recipes Inspired by the Box Something for the Sweet Tooth – Strawberry-Balsamic Tart  (With Rachel O Instructional Video!) Soup of the Week – Chicken Noodle Soup Simple Sides – Squashed Twice Baked Potatoes Super Salads  Honey-Sesame Salmon Salad with Crispy Potatoes Something to Drink – End of Spring Smoothie Spotlight on the Herb  - Chamomile Tea Something for the Sweet Tooth Strawberry-Balsamic Tart  (With Rachel O Instructional Video!) Photo credit De Ma Cuisine Recipe via De Ma Cuisine See original recipe here Ingredients: 1 T butter, divided, melted 1 pint strawberries, hulled, and quartered lengthwise pinch nutmeg 1-2 medium onions, sliced 2 T honey pinch salt Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 30 – April 3, 2015

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At a Glance – Recipes Inspired by the Box Spotlight on the Herb – Artichoke Heart Dip Super Salads   - BLT Salad Gluten-Free  - Beet and Parmesan Penne Vegan  Stir Fry with Mustard Greens Tofu and Almonds Something for the Sweet Tooth – Rich Chocolate Beet Muffins Soup of the Week  - Fennel Soup Spotlight on the Herb Artichoke Heart Dip Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed 5 oz. ricotta cheese or soft (silken) tofu ½ C Greek yogurt or soft (silken) Continue Reading

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Artichoke Heart Dip

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When I was a kid we ate artichokes dipped in mayo. Nothing fancy. We each got a whole artichoke and we dipped then scraped it all off with our teeth. That’s the simple way to do artichokes. And you could do that here too. Just steam the artichokes, dip Continue Reading

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Recipes Inspired by the Box! Fri/Sat March 27-28, 2015

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At a Glance – Recipes Inspired by the Box Gluten-Free – Snap Pea Pasta (With Rachel O Instructional Video!) Simple Suppers – Shepherd’s Pie with Mustard Greens  (With Rachel O Instructional Video!) Vegan – Crispy Tofu with Black Bean Purée and Microgreens Vegetarian  - Winter Frittata Spotlight on the Herb   - Roasted Beet and Mandarin Orange Salad Super Salads  - Baby Artichoke Salad Gluten-Free Snap Pea Pasta (With Rachel O Instructional Video!) Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 4-5 slices bacon, cooked and crumbled rotini rice pasta reduced balsamic vinegar (start with ½ C and reduce down) 2 T olive Continue Reading

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Fresh Facts Week 30: Art Takes Love to Be Sustainable

Volume 8, Week 30, March 15-21,  2015 Art—when done well—feeds our soul. It’s not linear, it takes talent and work, and practice, and modification, and then some more work, and practice, and improvement. Art is seemingly created out of nothing, but it does require some tools: ballet slippers, pen and ink, brush Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 23-26, 2015

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At a Glance – Recipes Inspired by the Box Soup of the Week – Chicken Noodle Soup Vegetarian   - Crispy Veggies with Fennel Pollen Dipping Sauce  (With Rachel O Instructional Video!) Savory Sides  - Roasted Veggie Topped Baked Potatoes with Microgreens Spotlight on the Herb  - Carrot Fries with Herb Yogurt Dip Grilled Goodies – BBQ Veggies Super Salads  - Hearty Spring Salad with Creamy Red Vinaigrette Soup of the Week Chicken Noodle Soup Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 2 T olive oil 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat) to taste salt to Continue Reading

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Chicken Noodle Soup

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I know that Chicken Noodle Soup is one of those meals that’s made when someone feels under the weather. But, I want to enjoy it any day. It’s just so good. It starts with some chicken that’s cooked in a bit of olive oil. The Continue Reading

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Recipes Inspired by the Box! Fri/Sat March 20-21, 2015

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At a Glance – Recipes Inspired by the Box Something for the Sweet Tooth – Vegan Fruit Crisp Soup of the Week  – Beet and Beef Borscht Super Salads – Massaged Kale Salad with Radish and Apple Savory Sides   - Paris Potatoes Simple Suppers – Collard Greens and Artichoke Dip Spotlight on the Herb   - Roasted Garlic Cauliflower Something for the Sweet Tooth Vegan Fruit Crisp Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 3 C strawberries, chopped 2-3 C apples, chopped 1 T cornstarch 1 t vanilla extract 3 T orange juice pinch salt ⅓ C Continue Reading

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Fresh Facts Week 29: Milking the Family Cow

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  Volume 8, Week 29, March 8-14,  2015 Oh goody goody gum drops, it’s Daylight Savings Time! I think all of American society is so grateful to our benevolent overlords for coming up with a way where we can get up earlier and work longer because we just weren’t getting enough done Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 16-20, 2015

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At a Glance – Recipes Inspired by the Box Vegan – Crispy Tofu with Black Bean Purée and Microgreens Perfect Pastas   - End of the Week Pasta Vegetarian  - Spicy Twice Baked Sweet Potatoes with Kale Pesto Spotlight on the Herb   - Hearty Salad with Dill Dressing Savory Sides   - Stewed Collard Greens with Fennel Simple Suppers   - Chicken and Asparagus Crêpes Vegan Crispy Tofu with Black Bean Purée and Microgreens Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine See original recipe here Ingredients: 1 C black beans (if canned, drained and rinsed) ¼ C water 1 T lemon juice 1 t rice vinegar sprinkle cayenne ¼ C mashed butternut Continue Reading

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Recipes Inspired by the Box! Fri/Sat March 13-14, 2015

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At a Glance – Recipes Inspired by the Box Vegetarian  – Roasted Sea Kale and Asparagus with Mâche and Lemon Vinaigrette Quick and Easy  – Rotini Pasta with Fresh Tomato Sauce Spotlight on the Herb  – Sweet and Spicy Roasted Beet and Carrot Soup Simple Suppers   - Shepherd’s Pie Soup of the Week  – Caesar Soup Super Salads   - Orange and Arugula Salad Vegetarian Roasted Sea Kale and Asparagus with Mâche and Lemon Vinaigrette Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 T olive oil 1 C sea kale shoots (or 1 fennel bulb, thinly sliced) 20 asparagus, ends snapped off Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 9-12, 2015

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At a Glance – Recipes Inspired by the Box Super Salads  – Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette Vegetarian   - Roasted Carrots with Honey and Almonds Simple Suppers   Twice Baked Potatoes (With Rachel O Instructional Video) Sandwich Time   Bacon Sandwich with Arugula Flowers Spotlight on the Herb   - Classic Meat and Cheese Lasagna Savory Sides   - Turnip Mashed Potatoes Super Salads   Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine See original recipe here Ingredients: 1 T olive oil 1 fennel bulb, thinly sliced 20 asparagus, ends snapped off to taste salt to taste pepper ¼ C lemon juice Continue Reading

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Microgreens

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General Info Microgreens are a superfood, tiny shoots and leaves that contain the full capacity to become a mature vegetable. Best between the first and second leaf, these little veggies can add color, texture, and flavor to your meals. The differences between microgreens and sprouts Continue Reading

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