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Roasted Rainbow Veggies w/ Carrot Top Herb Pesto

April 19, 2021

Ingredients: Purple cauliflower floretts Rainbow carrots, halved Beets, sliced Avocado oil Sea salt & pepper Directions: Toss vegetables in oil, salt and pepper until coated. Roast at 350 for 15- 25 minutes until desired tenderness Pesto Ingredients: 4 C spinach/ carrot tops/ parsley 2 TBS Tuscan Herb olive oil 1/4 C avocado 1/4 C walnuts 1/4 C water 1/2 tsp sea salt 2-3 garlic cloves Directions: Pulse in food processor until desired consistency. Serve with roasted vegetables. Recipe courtesy of Robin Cook- Cook2Flourish


Mushroom & Herb Crusted Stuffed Chicken Breast

November 15, 2020

Ingredients: 2 Chicken Breast 1 c raw spinach 1/4 c plain goat cheese 1/4 c Running Rivers mushroom crumbs or bread crumbs 1 Tbsp chopped fresh thyme 1 Tbsp chopped fresh parsley 1 clover garlic, minced 1/2 tsp Kosher salt 2 Tbsp olive or nut oil Fresh ground pepper to liking Directions: Preheat oven to 350 degrees. Tenderize chicken breast by placing it between two pieces of wax paper. Using a tenderizing mallet, flatten out breast until it's half its original thickness. Set off to the side. Mix together mushroom or breadcrumbs with fresh chopped thyme, 1/2 tsp salt, 1…


Spinach Strawberry Salad

November 1, 2020

Ingredients: 1 pint of sliced strawberries 1 bag of spinach 1 pkg. sliced, toasted almonds Dressing: 1 TBSP poppy seeds ¼ c. cider vinegar ½ c. sugar ¼ tsp paprika ½ c. vegetable oil Mix dressing and pour over spinach, strawberries and almonds just before serving.


Stuffed Zucchini Boats

October 28, 2020

Ingredients: 3 Zucchini 1 lb. river watch beef/or harmony farms chorizo 1 C wild rice/white rice mix prepared 1 clove garlic 1 small onion 1 T chopped fresh herbs: oregano, Genovese or sweet basil, mixed Arp Rosemary 1 32 oz. jar marinara sauce ½ C Parmesan Cheese ½ C Hemme Brothers Cheese Curds ½ c Hemme Mozzarella 1 T chopped fresh Italian parsley Directions: Pre-Heat over to 350 degrees. Trim stems from zucchini, slice lengthwise, scoop out seeds put into bowl. Saute the onion and garlic Mix seeds with beef, rice, parmesan, cheese curds and mixed fresh herbs and stuff…


Grilled Herb Turkey Burgers

October 15, 2020

Ingredients: 2 tablespoons extra virgin olive oil 1/2 medium red onion, minced 4 minced garlic cloves 2 pounds ground turkey meat, preferably from the legs and thighs 1 teaspoon kosher salt 1 teaspoon black pepper 1/2 cup loosely packed chopped parsley 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh sage 2 teaspoons chopped fresh thyme Directions: Sauté onions and garlic: Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to…


Mexican Sweet Potato Quinoa Casserole

October 1, 2020

Combine the healthy flavors of ingredients you already have on hand to make a large dish to feed a gathering of family and friends. Completely vegan and gluten-free, we use sweet potatoes, but you could easily sub in yellow or white potatoes instead. Ingredients: 2 medium sweet potatoes, peeled and cubed 1 medium yellow onion, chopped 1 cup white quinoa 1 12 ounce jar of salsa 1 15 ounce can diced tomatoes 1 4 ounce can of diced green chilis 2 15 ounce cans black beans 3 Tablespoons DIY taco seasoning 3 cups vegetable broth Optional toppings: cilantro, avocado, and…


Tuscan Bruschetta

September 28, 2020

Tuscan Fettunta 4 large slices country bread, toasted 2 cloves garlic, peeled and halved 1/4 cup/50 ml extra-virgin olive oil, for drizzling Salt 2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley Cannellini Bruschetta 4 large slices country bread, toasted 2 cloves garlic, peeled and halved 2 cups/500 ml cooked cannellini beans 1/4 cup/50 ml extra-virgin olive oil, for drizzling Salt 2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley Avocado Bruschetta 4 large slices country bread, toasted 2 cloves garlic, peeled and halved…


Roasted Beet and Citrus Kale Salad

September 1, 2020

Ingredients: 2-3 medium size beets1 large Naval orange, sectionedOrange zest & juice5-6 stalks of mixed kale, de-ribbed and chopped1-2 Tbsp honey2-3 Tbsp Balsamic Vinegar1 tsp fresh, chopped rosemary1 tsp Kosher salt3 Tbsp olive or walnut oilFresh ground pepper, toasted nuts, or goat cheese for extra toppings Directions: Peel and wedge beets. Toss in oil, salt, and rosemary. Spread out evenly on an oiled sheet and roast until tender at 400 degrees. Let cool. Whisk or blend honey, vinegar, oil, orange zest, and orange juice for dressing. Combine chopped kale, roasted beets, orange sections, and any other desired toppings in vinegarette…


Herb-Marinated Grilled Bison Steak

August 28, 2020

Ingredients: 1 pound Bison Sirloin Steak 2 pieces, or other lean cut For the Marinade: 2 Tbsp Dijon mustard Juice of half lemon 2 Tbsp Extra Virgin Olive Oil 1/2 tsp fresh cracked black pepper 6 Branches fresh thyme whole 1 tsp rosemary 2 cloves garlic peeled and cracked Directions: Whisk together all marinade ingredients except the thyme branches and garlic. Place the steaks in a shallow glass or steel container. Place the thyme branches and rosemary on top and a cracked garlic clove on each steak. Cover with the marinade. Rub in on both sides until well coated. Cover…


Herb and Lemon Salad

August 1, 2020

Ingredients: 2 medium carrots, peeled, very thinly sliced into rounds ½ small red onion, very thinly sliced, rinsed, patted dry 4 radishes, thinly sliced into rounds 2 cups torn mixed tender herbs (such as mint, parsley, and/or dill) 3 cups torn lettuce and chopped kale mixed ½ large cucumber sliced into rounds Salad dressing 1 T white wine vinegar 2 T grain mustard 2 T Dijon mustard 3 chopped garlic scapes 1 cup extra virgin olive oil Juice of 2 lemons squeezed 1 tsp Kosher salt, 1 tsp freshly ground pepper 1 T honey Directions: Toss carrots, onion, radish, cucumber, lettuce,…


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