Commercial Potato Farming is not an easy thing to do whether you’re doing it organically or non-organically. The non-organic potato farmer is pressured into producing a perfect, blemish-free tuber for the French fry market.  To get this cosmetically perfect potato, these farmers have resorted to the heavy use of pesticides, herbicides, and fumigants. The result…

Chermoula is a great use of many of the organic vegetables and herbs that come in our weekly harvest box.  Chermoula is a Moroccan (North African) green sauce with fresh herbs, spices, and preserved lemons. Think of it as a cousin of Pesto and Chimichurri. It is excellent as a finishing sauce on fish, or use it…

This easy organic Beet Hummus recipe whips up in 5 minutes and makes a lovely and healthy dip for vegetable sticks or chips or any other way you enjoy your hummus. The beets are high in fiber, vitamin C, potassium, and manganese, add to that some fiber and protein in the chickpeas plus healthy fat from the…

This Roasted Garlic Turnip Dip is one of those recipes that you may not want to mention the ingredients unless they ask. Basically, it is just mashed roasted turnips and garlic. But, serve it with chips or veggie sticks and it becomes a flavorful dip that people will rave over. I also used it as…

Rosemary beets (beets in particular) are high in fiber, vitamin C, potassium, and manganese. This healthy side dish keeps it simple with some fresh herbs and lemon juice. Sauteed Rosemary Beets Ingredients 1 bunch beets 1 tablespoon olive oil 1 tablespoon fresh rosemary leaves, finely chopped 1/2 lemon Directions Trim off the tap root and…

This Honey Glazed Carrots recipe is loaded with health-promoting antioxidants, particularly beta-carotene. Plus carrots have a nice dose of soluble fiber and carotenoids making them an excellent choice for any meal. I jokingly refer to these as “hide the evidence” carrots. On Easter Saturday night and Christmas Eve, after my son has gone to sleep, I peel…

Beef and vegetable soup is loaded with healthy root vegetables, plus some greens tossed in at the end for extra color and nutrition. I have included instructions for cooking it 3 different ways: stovetop, slow cooker, and pressure cooker. Beef and Vegetable Soup Ingredients 1 1/2 pound beef chuck roast cut into 1-inch cubes 3…

This simple Lemon Oregano Kebabs marinade imparts a delicious flavor to pork or chicken. Fresh oregano is loaded with antibacterial, antioxidant and anti-inflammatory compounds. It is used extensively in Mediterranean cuisine. We are giving it a Greek flare with the addition of heart-healthy garlic and olive oil as well as some antioxidant boosting lemon. Greek…

Colcannon (Irish Potatoes and Kale) is a delicious Irish side dish of creamy mashed potatoes and kale or cabbage. Both kale and cabbage provide healthy amounts of fiber, antioxidants, and calcium as well as a host of other nutrients. So, choose whichever you prefer or have available. Traditionally, Irish Potatoes and Kale is served with…

Chicken Tinola is a quick and easy soup to prepare. Its a staple of Filipino cuisine with plenty of regional variations. Moringa, called Malunggay in the Philippines, is a nutritional powerhouse with antioxidants, proteins and plenty of vitamins.  Moringa leaves also has two times the amount of protein as yogurt, three times amount of potassium as bananas and…

Moringa Leaves come from a sub-tropical tree known as “the drumstick tree,” and its botanical name is Moringa oleifera. Moringa (Moringa Leaves) is commonly touted as a superfood because it is rich in nutrients, antioxidants, and other beneficial compounds. Moringa is an extraordinary food source in some parts of the world. When dried the leaves…

These hearty carrot quinoa muffins are loaded with protein, fiber, and other nutrient goodness. You can use red or white quinoa, but the red quinoa adds a nice rich color. Carrot Quinoa Muffins Ingredients 1 cup cooked red quinoa, room temperature 1 cup grated carrots 3/4 cup packed brown sugar (or coconut sugar) 1/2 cup…

Fennel is fantastic in so many ways. This fennel and sun-dried tomato pasta recipe prove that! It’s high fiber content, and loads of nutrients make this licorice-flavored bulb very heart healthy. I don’t let any of it go to waste: the fennel fronds can be tossed into a salad or chopped up in a tomato…

This healthy vegetarian baked avocado and vegetable egg rolls recipe can be made with just about anything you happen to have on hand. The creamy avocado mixes nicely with the crunch of the shell and vegetables. But, the avocado does not reheat well, so only make enough to serve immediately. The sambal oelek in the sauce…

The No-Bake Maple Avocado Pie is a decadent creamy dessert that is gluten-free, dairy-free, sugar-free and heart healthy. The almonds and avocado are both loaded with monounsaturated fats, omega 3 fatty acids, and fiber as well as a multitude of other vitamins and nutrients. The avocado provides a rich creaminess with fantastic flavor provided by the…

This delicious Lemony Kale and Quinoa flavor-packed dish is ready in under 30 minutes. It packs quite the heart-healthy punch with the vitamin-rich kale and lemon combined with the good fats in the quinoa, nuts and olive oil. Lacinato (Tuscan) kale is a bit easier to use in this recipe because of its long flat…

Tatsoi is similar to Bok Choi, a mild Asian green. Unlike greens like kale and collard greens, the center stem softens as it cooks and does not need to be removed. This green is packed with a ton of nutrients, including carotenoids, vitamin C, folate, calcium, and potassium.  Other names are spinach mustard, spoon mustard, rosette bok…

This Carrot Kohlrabi Soup is a healthy vegetarian soup perfect for cold winter nights. Cooking the vegetables in the olive oil for 7-8 minutes before adding the broth helps roast the vegetables bringing out their sweetness. Save the fennel stalks for another recipe (like homemade stock), use the white part in the soup and top…

Making a Persimmon Smoothie is EASY! Frozen persimmons are delicious by themselves, just freeze when ripe, cut off the top and scoop out the fruit like ice cream. I added a little bit of extra goodness for a delicious breakfast or dessert. If you’d rather drink your smoothie, just pour it into a glass to…

These Mixed Greens Pockets are a fun way to eat your vegetables. Make them ahead of time and freeze them, then heat them up at the last minute for a hot appetizer or lunch. Use your favorite greens in this, or mix and match a few. I made them with turnip greens and kale, but…