Arugula Salad with Pecorino and Greek Vinaigrette



  • Arugula

  • Radishes

  • Almonds (slivered)

  • Basil

  • Red Wine Vinegar

  • Olive Oil

  • Pecorino Romano or Feta


  1. Wash and dry arugula. Place in large bowl or on serving dish

  2. Finely slice radishes and add to arugula.

  3. Using box grater, roughly grate pecorino romano onto salad or crumble feta into the salad.

  4. Throw a handful of almonds onto the salad.

  5. Create the vinaigrette by finely chopping a handful of basil and combining with 1/4 cup olive oil, 2 tablespoons red wine vinegar, and tablespoon of water (if desired) in a jar. Shake to combine.

  6. Drizzle dressing over salad and enjoy! Salt and pepper to taste.

Radish Top Pesto


This very simple recipe requires lots of taste-testing, so add a little bit of each ingredient at a time until the flavors are balanced. Stay away from walnuts, as they bring out the slight bitterness of the radish greens. Almonds work just as well as pine nuts and are significantly cheaper. Your best bet is to make this with a mortar and pestle to get the proper texture; if you don’t have one, a knife and cutting board will do. If you are in a hurry, a food processor is fine, but will not save much time and yield poorer results.


  • Radish greens

  • Pecorino romano or parmigiano

  • Garlic

  • Lemon

  • Almonds or Pine Nuts

  • Olive Oil

  • Salt

Process (Mortar and Pestle) Best Flavor and Texture

  1. Wash and dry radish leaves, being sure to remove all dirt. Yellowed or slightly damaged leaves are fine to incorporate into the pesto.

  2. Coarsely grate about an ounce of cheese and set aside.

  3. Remove skin and ends from a clove of garlic, set aside.

  4. Place all of the greens and a little of everything else into the mortar.

  5. Begin mashing the contents of the mortar with the pestle. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  6. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.

Process (Knife and Cutting Board) Next-Best Flavor and Texture

  1. Wash and dry radish leaves, being sure to remove all dirt. Yellowed or slightly damaged leaves are fine to incorporate into the pesto.

  2. Coarsely grate about an ounce of cheese and set aside.

  3. Remove skin and ends from a clove of garlic, and mince finely.

  4. Finely mince radish greens and transfer to bowl.

  5. Slowly incorporate ingredients into the bowl, stirring with a spoon. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  6. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.

Process (Blender/Food Processor) Fastest, Least Good Texture

  1. Wash and dry radish leaves, being sure to remove all dirt. Yellowed or slightly damaged leaves are fine to incorporate into the pesto.

  2. Add an ounce of cheese to food processor and blend until grated.

  3. Remove skin and ends from a clove of garlic, and add to food processor, along with greens.

  4. Add olive oil through top hole of processor, or about a tablespoon at a time, until desired consistency is reached.

  5. Taste the pesto and slowly incorporate more of each ingredient as needed. This is a great way to learn about balancing flavors, but be careful to not go overboard.

  6. Thinner pestos (with more olive oil) are best for pastas or marinades; thicker pestos will hold up better on bread.

Black Rice with Radishes and Halloumi



  • 1 cup black rice

  • 1 bunch radishes, tops removed

  • 8oz Halloumi

  • 1/4 cup unsalted roasted almonds (slivered is best)

  • Dill

  • Chives

  • Lemon

  • Red Wine Vinegar

  • Olive Oil

  • Salt and Pepper


  1. Combine 1 cup rice, salt, and 1 3/4 cup water in saucepan. Bring to boil, reduce to simmer, and cover tightly with tin foil. Cook for 35-45 minutes, or until all water is absorbed and rice is tender.

  2. While rice is cooking, finely slice radishes and set aside.

  3. Roughly chop almonds if whole; if slivered, set aside.

  4. Slice halloumi into thin bite-sized pieces and blot dry with a paper towel. Drizzle with olive oil.

  5. Heat a nonstick pan over medium-high heat and coat with olive oil. Carefully add halloumi to pan and fry until golden-brown on both sides, about 1 minute. Remove from heat.

  6. When rice is cooked, fluff with fork and let cool. Combine all ingredients, leaving some for garnish, and drizzle with 1/4 cup olive oil and 2 tablespoons red wine vinegar.

  7. Plate and enjoy! (If eating later, wait to add vinegar and oil until just before salad is eaten.)

Scallion Pancakes



  • 2 1/2 cups all-purpose flour, plus extra for dusting work surface.

  • 1 cup boiling water.

  • 1 package mesclun

  • Up to 1/4 cup toasted sesame oil.

  • 2 cups thinly sliced scallion greens.

  • 8 tablespoons vegetable oil

  • -For the Dipping Sauce:

  • 2 tablespoons soy sauce.

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon brown sugar

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon toasted sesame oil


  1. In a large mixing bowl, combine flour with the boiling water and whisk until dough becomes pliable.

  2. On a floured surface, knead your dough until smooth. Return to a bowl, cover, and let the dough rest in the refrigerator for a 30 minutes to an hour.

  3. Next, divide the dough into about 7-8 sections. Roll each portion into a pancake and brush with sesame oil.

  4. Pile your scallions and mesclun/arugula on, and roll your pancake jelly-roll style, forming a coil. Repeat, then set your rolls into the fridge for 15-20 minutes.

  5. In a large saucepan or skillet, add oil and heat to medium-high.

  6. Roll out your pancakes to around 1/8 inch thickness.

  7. Place your pancakes on the skillet one at a time, flipping once golden brown.

  8. For the sauce, combine all the ingredients in a small mixing bowl.

Quick-Pickled Asparagus



  • 3⁄4 cup apple cider vinegar

  • 2 tablespoons salt

  • 2 tablespoons sugar

  • 2 -3 garlic cloves, sliced

  • 1 teaspoon dill seeds or 1 teaspoon fresh dill

  • 1 teaspoon mustard seeds

  • 1 teaspoon black peppercorns

  • 1 -2 bay leaf OR 1 teaspoon dried herbs(thyme, dill, rosemary)

  • Bunch asparagus


  1. Trim the ends of the asparagus.

  2. In a large bowl, combine the vegetables with 1/3 cup of salt, and cover with water.

  3. Meanwhile, prepare your brine in a saucepan. Over medium heat, mix the sugar and herbs with 1 teaspoon of salt. Bring to a boil for 2 minutes, then turn down to a simmer.

  4. Next, drain the water from your vegetables and add them to the simmering brine. Simmer for around 5-6 minutes, or until the asparagus begins to brown.

  5. In a jar, place your asparagus tip side up along. Pour the remaining brine in your jar with the vegetables.

  6. Feel free to add additional herbs or spices such as red pepper flakes or garlic to your brine. Refrigerate for at least 3 hours.

Yukina Savoy Sautée



  • Savoy cabbage

  • 1 onion

  • Shiitake mushrooms

  • A pinch of garlic powder(to taste)

  • 1/6 cup of soy sauce

  • 1/8 cup of honey

  • 1/8 cup of rice wine vinegar

  • A splash of sesame oil(to taste)

  • A pinch of smoked paprika(to taste)

  • Toasted sesame seeds(for garnish)

  • About 1/4 cup of extra virgin olive oil


  1. Small dice onion and mushroom.

  2. Heat oil in a medium skillet over medium heat; add onion and brown slowly.

  3. Add savoy cabbage to pan with the soy sauce, honey, garlic, and paprika.

  4. Once cabbage has wilted, add sesame oil. (Avoid adding too much sesame oil, as the nutty flavor can overpower the other flavors.)

  5. Transfer cabbage to plate once fully wilted.

  6. Add mushrooms and a splash of olive oil to pan; sautee untill brown.

  7. Feel free to refresh sauce with extra soy, honey, or vinegar to taste.

  8. Place mushrooms atop cabbage and garnish with toasted sesame seeds.

Apple and Parsnip Roast with Thyme



  • Approx 2 parsnips

  • Approx 3 apples

  • 1 tablespoon dried or fresh thyme

  • Olive oil

  • A splash of lemon juice

  • Salt(to taste)


  1. Preheat oven to 375 degrees.

  2. Core and dice apples, but do not peel. Slice parsnips into rounds approx. 1 cm thick.

  3. In a large mixing bowl, combine all of your ingredients. Be sure to mix thoroughly, evenly coating the parsnips and apples in your seasoning mixture.

  4. Spread parsnips and apples on a sheet pan, making sure to avoid crowding.

  5. Roast for 25-30 minutes, or until the parsnips are fully tender.

Spring Pasta with Spinach and Tomatoes



  • 1/2 box pasta of your choice

  • 5oz spinach

  • 1 tomato

  • 3 cloves garlic

  • Red pepper flakes

  • Salt

  • Olive oil

  • (Optional: parmesan cheese, black olives, and pine nuts)



  1. Bring a large pot of salted water to a boil. Add pasta and cook to preferred tenderness.

  2. While pasta is boiling, peel and dice garlic. Set aside.

  3. Rough chop spinach and medium-dice tomatoes. Set aside separately.

  4. Coat a skillet with olive oil and heat on high until just shimmering. Add spinach and sautee until fully wilted. Add garlic and cook until fragrant.

  5. Transfer spinach and garlic to large bowl. When pasta is tender, drain and add to large bowl. Add diced tomatoes and olive oil, stirring gently to combine.

  6. Add red pepper flakes and salt to taste.

  7. Optional: top with parmesan cheese, small sliced black olives, and pine nuts for a richer, full-bodied flavor.

Chorizo Breakfast Tacos


  • 1/3 cup sour cream

  • 2 tablespoons fresh lime juice

  • 2 tablespoons vegetable oil

  • 2 Mexican chorizo sausages (about 8 oz.) , casings removed

  • 2 Medium carrots, peeled and cut into small cubes

  • 1 large parsnip, peeled and cut into small cubes

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon cayenne pepper

  • Kosher salt, freshly ground pepper

  • 8 large eggs

  • 2 tablespoons unsalted butter

  • 8 6" corn tortillas, warmed

  • Salsa for topping

  • 1 small red onion, thinly sliced

  • 1 cup unseasoned rice vinegar

  • 1/3 cup sugar

  • 1 tablespoon kosher salt

  • Cilantro leaves with tender stems (for serving)

  • OR 

  • 2 Cups Black beans 

  • 1/2 a teaspoon garlic powder 

  • 1/2 a teaspoon ground pepper 

  • 1/2 a teaspoon salt 



 Lime crema

Mix sour cream and lime juice in a small bowl; cover and chill.

Pickled Red Onion

  1. Place onions in large heatproof jar.

  2. Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium-high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.

  3. Pour pickling liquid over onions (onions should be submerged). Let cool.


  1. Heat oil in a large skillet over medium heat. Cook chorizo, breaking up meat and stirring occasionally, until browned and fat is rendered, 6–8 minutes. Using a slotted spoon, transfer chorizo to paper towels to drain (do not pour off fat from skillet).

  2. Add carrot and parsnip to skillet and cook, stirring occasionally, until golden brown and tender, 8–10 minutes. Mix in chili powder and cayenne, season with black pepper, and cook, stirring, 30 seconds. Using a slotted spoon, transfer to a paper towels to drain; season with salt.

  3. Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in chorizo.

  4. Fill tortillas with egg mixture and sweet potatoes and top with lime crema, Tomatillo Salsa, Rice Vinegar–Pickled Red Onions, and cilantro.

Teriyaki Turkey Bowl


  • 1/2 cup Low Sodium Soy Sauce

  • 1/4 cup water

  • 2 tablespoons Red Wine Vinegar

  • 2 tablespoons brown sugar or less as desired

  • 2 tablespoons granulated sugar or less as desired

  • 2 teaspoons minced garlic

  • 1 teaspoon ground ginger

  • 1 tablespoon cornstarch

  • 2 tablespoons warm water

  • 1 tablespoon vegetable oil

  • 1/2 cup diced onion

  • 2 tablespoons minced garlic

  • 1 pound Ground Turkey

  • 1 cup finely chopped broccoli

  • 2 large carrots peeled sliced into matchsticks

  • 2 small sweet potatoes diced

  • 2 green onions diced, for garnish

  • 2 tablespoons sesame seeds, for garnish


  1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

  2. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.

  3. Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

  4. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and sweet potato and cook until soft.

  5. Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked.

  6. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.

  7. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

  8. Spoon meat over rice or noodles.

  9. Garnish with green onions and sesame seed and serve immediately.

Tangy Collard Greens


  • 1 tablespoons extra-virgin olive oil

  • 1/2 medium onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1/2 teaspoon crushed red pepper flakes

  • Half a pound collard greens, ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips

  • 1 cup low-sodium broth (chicken or vegetable) or water

  • 2 tablespoons apple cider vinegar

  • 1/2 teaspoon sugar

  • Kosher salt, freshly ground pepper


  1. Heat oil in a large heavy pot over medium heat until shimmering.

  2. Add diced onion and cook, stirring occasionally, until soft, about 3-5 min.

  3. Add garlic and red pepper flakes and cook, until fragrant, about 30 seconds, stirring regularly.

  4. Add collard greens to pot by the handful, making sure each batch wilts slightly before adding more.

  5. Add broth to pot and bring to a simmer.

  6. Cook, stirring often, until greens wilt and shrink to half their size, about 4 minutes.

  7. Lower heat to medium-low, cover pot partially, and simmer until collard greens are tender and there’s very little liquid left over, about 10 minutes. Stir occasionally.

  8. Add in vinegar and sugar and cook until sugar dissolves, about 1 minute. Season with salt and pepper or adjust vinegar, sugar, and red pepper flakes until you’re satisfied!

Portuguese Bake, with/without Rockfish


  • 1lb Rockfish (optional), thawed and cut into 2” wide strips

  • 1lb purple potatoes, cubed

  • 2 Plum tomatoes, diced, or canned equivalent (about 1 cup)

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 1 tbsp Olive oil

  • 1 tsp Paprika

  • ½ tsp Salt

  • ½ tsp Pepper

  • 1 tbsp fresh parsley, chopped finely


  1. Preheat oven to 400° F (if using cast-iron, place in oven first and preheat together)

  2. Grease cast iron or any oven-safe dish with olive oil.

  3. Layer potatoes, onion, and garlic in dish

  4. Top with tomatoes

  5. Top with rockfish (optional)

  6. Add salt, pepper, paprika, and parsley

  7. Cover dish with foil and bake for about 35 minutes, or until fish is flaky and potatoes are soft.

  8. Serve immediately with fresh lemon wedges and red pepper flakes.

Rustic Beef Stew



  • 2 Tbs. all-purpose flour

  • 1 tsp. Salt

  • 1 tsp. Pepper

  • ½ tsp. Fresh or dried thyme

  • 1 Pound cubed stew beef

  • 1 Tbs. olive oil

  • 1 23 oz. container beef broth

  • ¼ cup apple cider vinegar

  • 3-4 medium carrots

  • 1-2 medium potatoes

  • 1 small rutabaga

  • 1 medium apple

  • 1 onion

  • 2 celery stalks


  1. Peel and cut rutabaga, potatoes, carrots, and apple into one-inch cubes. Set aside in a large bowl.

  2. Thinly slice celery and dice onion and set aside in a small bowl.

  3. Combine flour, salt, pepper, and thyme in a large bowl. Toss cubed stew beef in the flour mixture, making sure all surface areas are evenly coated.

  4. Heat olive oil on medium-high heat in dutch oven or heavy-bottomed pot.

  5. Working in batches, brown beef evenly on all sides.

  6. Add onion and celery and cook for two more minutes.

  7. Add broth, apple cider vinegar, and bay leaf.*

  8. Bring to a boil and reduce to medium-low. Simmer for 30-45 minutes.

  9. Add remaining veggies and apple.

  10. Bring to a boil and reduce to low. Cook for an additional 30-45 minutes, or until vegetables are tender.


*You may need to add water to the pot so that everything is covered by one inch of liquid.

Bibimbap Inspired Bowl


For this recipe, you’ll be making both the rice and the toppings and assembling at the end. We broke the recipe down into segments to make it easier to follow. Enjoy!

Sushi Rice


  • 2 cups sushi or short grain rice

  • 2.5 cups water, plus extra for rinsing rice

  • 2 tablespoons rice vinegar

  • 2 Tablespoon maple syrup

  • 1 tablespoon kosher salt


  1. Rinse rise thoroughly in strainer under cold water until water runs clear (about 3 minutes).

  2. Add rice and 2.5 cups water to uncovered pot. Bring rice and water to a boil.

  3. Once boiling, reduce heat to lowest setting and cover tightly. Simmer for 15 minutes. Do not check rice until 15 minutes have passed. Rice should be tender but not mushy.

  4. Remove rice from heat and spread thinly along sides of a large (non-metallic) bowl with a wooden spoon. Let cool completely.

  5. In a small bowl, combine rice vinegar, maple syrup and 1 tablespoon of salt and mix to combine.

  6. Pour vinegar mixture over rice and mix gently to combine.


Pickled Cucumbers


  • 2 Large Cucumbers, sliced and coined

  • 2 tablespoons salt

  • 1 cup apple cider vinegar

  • 1 cup white vinegar

  • ¾ cup maple syrup



  1. Add vinegar, maple syrup, and 2 tablespoons salt to a large saucepan and bring to boil.

  2. Add cucumber and return to boil.

  3. Lower heat and simmer for 2 minutes.

  4. Transfer cucumber and brine to a heat-safe container and refrigerate until ready to use.


Sesame Carrots


  • 1 tablespoon sesame oil

  • 5 Carrots, peeled and sliced into matchsticks

  • Kosher salt and ground pepper for garnish



  1. Heat 1 tablespoon of sesame oil in large pan over medium heat.

  2. Add carrots to pan and salt and pepper to taste

  3. Cook until carrots are just tender. Set aside.


Garlic Bok Choy


  • 6 Heads Baby Bok Choy

  • 2 tablespoon sesame oil

  • 4 cloves garlic, minced

  • 2 tablespoon soy sauce


  1. Cut white ends off Bok Choy and separate leaves.

  2. Heat 2 tablespoons sesame oil over medium heat.

  3. Add garlic and stir until fragrant, about one minute.

  4. Add Bok Choy and soy sauce to pan and stir until bok choy has wilted. Set aside.


Soy-glazed Mushroom


  • 1 pint of mushrooms,

  • 1 teaspoon sesame oil

  • 2 teaspoon soy sauce

  • ½ tablespoon maple syrup


  1. Add 1 teaspoon of sesame oil in a pan over medium heat.

  2. Add mushrooms and let cook for a minute.

  3. Add 2 tablespoons soy sauce and 1 teaspoon of maple syrup and stir to cover mushrooms.

  4. Continue heating until mushrooms are tender and fully glazed. Set aside.  


Extra Toppings

  • 1 Egg, cooked sunny side up

  • Bacon or Protein of your choice

Once you have prepared all of the individual toppings you’d like, add all to bowl over mounded sushi rice. Feel free to drizzle soy sauce, teriyaki, or sriracha to add an extra zest!"

Cast Iron Steak with Mushroom Gravy



  • ¾ pound steak

  • 1 ½ tablespoon butter

  • 1 sprig of rosemary

  • 1 medium onion, finely chopped

  • 1 tablespoon canola oil

  • 3 cloves garlic minced, or more as needed

  • 1 ¾ cups mushrooms, oyster  cleaned and chopped

  • 2 ¼ cups stock vegetable, low-salt

  • 3 tablespoons soy sauce, sodium reduced

  • ¼ teaspoon thyme

  • ¼ teaspoon sage leaves, dried

  • 1 tablespoon cornstarch

  • 2 tablespoons water


  1. In a medium size cast iron, melt butter over medium heat. Once butter has melted and cast iron pan is hot, add steak to the pan.

  2. Cook for 2 to 3 minutes, depending on your preference. Flip the steak and add the rosemary to the pan.

  3.  Cook for 2 minutes more, or until the steak is cooked to your liking.

  4. Take cast iron off the heat and place aside to rest.

  5. In a medium saucepan, heat canola oil over medium heat. Add onion and garlic, cook, stirring often, until softened, about 8 minutes.

  6. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

  7. Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.

  8. Mix cornstarch and water in a small bowl.

  9. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.

  10. Season with black pepper.

  11. Pour sauce on top of the steak and enjoy!

Extra tip: Enjoy this Steak and Mushroom sauce on top of mashed potatoes for a delicious meal!

Mashed Potatoes & Parsnips

Shown here with cast iron steak and mushroom gravy

Shown here with cast iron steak and mushroom gravy


  • 4 pounds Yukon gold potatoes

  • Kosher salt and freshly ground black pepper

  • 1 cup heavy cream

  • 1/2 stick (1/4 cup) butter


  1. Peel and cut the potatoes into even sized pieces.

  2. Put them into a large pot, cover them with cold water, and add a large pinch of salt.

  3. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.

  4. Meanwhile, in a small pot gently heat the cream and butter over low heat.

  5. When the vegetables are done drain them well.

  6. Put the potatoes back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.

  7. While the potatoes are still warm, mash them with a potato masher.

  8. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.

  9. Season with salt and pepper and gently stir in the chives. Serve immediately.

Extra tip: Looking for a way to use up parsnips? Add up to 2 pounds of parsnips to this recipe and prepare the same way as listed above!

Carrot & Apple Muffins

IMG_0738 (2).JPG


  • 2 cups flour

  • ¾ cup sugar

  • 2 tsp. baking soda

  • ½ tsp. salt

  • 1 tsp. cinnamon

  • 1 tsp. nutmeg

  • 3 eggs

  • ½ cup vegetable oil

  • 2 tsp. vanilla

  • 2 cups grated carrots

  • 1 cup apple, peeled and grated

  • ½ cup chopped nuts, optional

  • ¼ cup coconut, optional

  • coarse sugar, for topping, optional


  1. Preheat oven to 350ºF.

  2. Combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, oil and vanilla in a large mixing bowl. Mix well with wooden spoon.

  3. Fold in remaining ingredients: carrots, apple (Optional: nuts and coconut)

  4. Scoop into 12 regular-sized greased muffin tins and sprinkle a little coarse sugar on top of each muffin.

  5. Bake for 18-25 minutes or until toothpick comes out clean. Enjoy!

Extra tip: For a delicious winter treat, melt butter and honey on top of warm muffins straight out of the oven!

Carrot, Bean and Butternut Squash Soup



  • 4 large carrots peeled, and cubed

  • 1 medium butternut squash peeled, seeds removed, and cubed

  • 4 tablespoons olive oil divided

  • 2 Cups white bean

  • 3 tablespoons balsamic vinegar (or any vinegar of your choice)

  • 1/2 teaspoon garlic powder

  • 5 dashes Italian seasoning

  • Salt & pepper to taste

  • 1/2 medium onion chopped

  • 4 cups vegetable broth

  • 1/4 teaspoon ground cumin


  1. Preheat oven to 400F and move the rack to the middle position.

  2. Prep your carrots and squash.

  3. Add the carrots and squash to a baking sheet and toss with 3 tablespoons olive oil, the balsamic vinegar, garlic powder, Italian seasoning, and salt & pepper.

  4. Roast for 35-45 minutes, or until the carrots and squash are nice and soft and lightly browned. Stir once around 20 minutes into cooking.

  5. When the veggies are about done roasting, heat the remaining tablespoon of olive oil over medium-high heat in a soup pot.

  6. Sauté until the onion is lightly browned (5-7 minutes).

  7. Add the carrots and squash, vegetable broth, and ground cumin to the pot.

  8. Increase heat to high and once it starts to gently boil, reduce heat to medium-low and simmer for 5-10 minutes.

  9. Mash ingredients together (or puree with a blender if you’d prefer).

  10. Garnish with yogurt, cheese or any topping you’d like!

Root Vegetable Latkes



  • 3 cups total grated root veggies (potatoes, carrots, beets)

  • ¼ onion, grated

  • 2 eggs

  • 1 tablespoon cornstarch

  • ½ teaspoon baking powder

  • 2 tablespoons flour

  • 2 tablespoons breadcrumbs

  • 2 tablespoons lemon juice

  • Salt and pepper


  1. Grate a total of three cups root veggies and onion into a dishcloth-lined mixing bowl.

  2. Lift the grated veggies out of the bowl using dish cloth and ring out most of the excess moisture over the sink and return veggies to mixing bowl.

  3. Crack two eggs into bowl and mix until incorporated.

  4. Add remaining dry ingredients and lemon juice and combine.

  5. Take a small portion of mixture in the palm of your hand, and if mixture is too wet to stay together, add another sprinkle of flour.

  6. Heat about a quarter inch of oil on medium-high heat in a large skillet. Test if oil is ready by placing a small amount of mixture in pan, and if bubbles form around edges, oil is ready.

  7. Form about quarter-cup sized balls and flatten, and place in skillet. Cook one each side until golden brown (about 5-7 minutes)

Sweet Potato Hash



  • 2 tbsp olive oil

  • 3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

  • 1/2 medium white onion, diced

  • 2 stalks celery, diced

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 2 cloves garlic, minced

  • sliced green onions, for garnish



  1. Heat a large pan to medium-high. Add oil.

  2. Add potatoes, onion and celery and season with salt and pepper.

  3. Cover and cook for 15-20 minutes, stirring occasionally.

  4. Once potatoes are almost tender, turn up heat to high and add garlic. Cook for 2-5 minutes, stirring as you go.

  5. Once potatoes are browned, remove from heat and serve with sliced green onion.  

  6. Consider adding cheddar or any other cheese to this hash!