dairy-free

Garlic Croutons

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Garlic Croutons

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Garnish | Diet: V

If you have stale bread, this is a perfect way to use it up. If you don't have garlic, you can simply make plain croutons. Or, you can play with other flavors. Herbs and spices would be perfect additions to this recipe. 

  • Fresh or slightly stale bread, cut into 1/2-inch cubes
  • 2 cloves garlic, grated on the smallest side of a box grater
  • 3 tablespoons cup olive oil
  • salt and pepper to taste
  1. Preheat the oven to 400-degrees.
  2. Spread the bread cubes on a baking sheet.
  3. In a bowl, combine the grated garlic and the olive oil. Stir to combine.
  4. Drizzle the garlic oil over the croutons, and toss them to coat.
  5. Season with salt and pepper.
  6. Bake for 7 minutes, stir the croutons, and continue to bake until they're golden brown and crispy on the outside. The amount of time will depend on whether or not the bread was fresh or stale to start with, and on the moisture content of your chosen bread, generally.

    Seasoned Honey

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    Seasoned Honey

    Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: O/GF

    You can stir any herbs or spices into honey to make a sweet and savory condiment that's great for drizzling onto meat dishes, or onto fresh cheese. Here are some herbs you could try: mint, tarragon, thyme, oregano, savory. And a few spices that would work nicely: chipotle chili powder, cinnamon, nutmeg, cardamom, coriander. What else can you add? Alliums, such as garlic or garlic or red onion. 

    • 1/2 cup honey (if the honey is crystallized, you can warm it slightly to smooth it out)
    • 1 tablespoon minced fennel fronds
    • 1 teaspoon minced parsley
    • a couple pinches of salt
    • pepper to taste
    • citrus juice, if desired
    1. In a bowl, combine all ingredients. Taste, and re-season, as needed. 

    Sausage Sandwiches with Wilted Greens

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    Sausage Sandwiches with Wilted Greens

    Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Sandwich | Diet: O, DF

    This is a great way to use up the sausages from the Omnivore package, the bread from the Localvore package, and the greens from the veggie basket! You can get all kinds of creative with this sandwich, using any condiments or spreads you desire, and adding any veggies you'd like. Tomatoes would be particularly good add on. 

    • 4 sausages, cooked in a 400-degree oven, or under the broiler. Leave the oven on so you can toast the bread
    • 1 baguette, cut into six pieces
    • 1 recipe Wilted Spinach & Turnip Greens
    • Dijon mustard
    • Mayo
    1. When the sausages cool, cut them in half lengthwise. 
    2. Stand up one of the baguette pieces, and cut it through the center so that one side of the crust stays intact, creating a hinge (see the picture above)
    3. Pour the sausage drippings over the interior of the bread pieces, or drizzle them with olive oil. 
    4. Put the pieces of bread on a sheet pan, with the crust up, and the inside down. They won't lie flat. That's ok! 
    5. Toast the bread until it's crisp on the outside, but still tender in the middle.
    6. Spread mustard and mayo, or any other condiments you'd like, on the pieces of bread. Top them with wilted greens, sausage pieces, and tomato, if you've got it. 

    Pan-Seared Zucchini

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    Pan-Seared Zucchini

    Recipe Level: Basic | Recipe Speed: Quick | Season: Summer | Type: Veggie Side | Diet: V/GF

    Another basic recipe that you'll use all summer long. Because zucchini is mild tasting, cooking it in a way that develops some browning is a great flavor-building strategy. 

    • Olive oil, or another cooking oil of your choice
    • 2 zucchini or summer squash, sliced into rounds, or on a slant
    • salt
    • pepper
    1. Heat a heavy bottomed pan (cast iron is great).
    2. When it's hot, add enough oil to liberally coat the bottom of the pan. When the oil shimmers, add one layer of zucchini. It's best to keep the pieces from touching.
    3. Sprinkle the first side with salt and pepper. 
    4. When the first side is brown, use tongs or a pair of forks to flip each piece.
    5. Sprinkle the second side with salt and pepper.
    6. Cook until the second side is brown.
    7. Remove from pan.
    8. Repeat with remaining zucchini slices. 

    Israeli Couscous

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    Israeli Couscous

    Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Starchy Side | Diet: V

    Larger than French couscous, Israeli couscous is great served hot, but is also an excellent base for a summer salad. If you have chicken or veggie stock kicking around, you can use that as the cooking liquid in place of water. 

    • 1 1/2 tablespoons olive oil
    • 1 1/2 cups Israeli couscous
    • 2 cups water, or chicken or veggie stock
    • 1 teaspoon lemon zest
    • 2 cloves garlic, minced
    • salt 
    • pepper
    • 2 tablespoons minced parsley
    • 1 tablespoon lemon juice
    1. Heat the oil in a heavy bottomed pan over medium heat. 
    2. When the oil is hot, add the couscous, and cook, stirring, until some (but not all) of it has darkened to golden brown, or even a deeper tan.
    3. Add the cooking liquid of your choice, and add the lemon zest, garlic, salt, and pepper.
    4. Bring to a simmer, cover, and reduce the heat to low. 
    5. Cook until the water has been absorbed, and the couscous is tender, about 10 minutes. 
    6. When it's done, add the parsley and lemon juice, and taste for seasoning. Add more salt, pepper, parsley, or lemon juice, as needed. 

    Seared Chicken Breast

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    Seared Chicken Breast

    Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Main Course | Diet: GF/DF

    This basic recipe is useful in so many ways! Seared chicken breast can be served as an entrée, sliced and used in sandwiches, cut into chunks and made into chicken salad, or tossed into a grain bowl. 

    • 1 package chicken breasts
    • salt
    • pepper
    • a couple tablespoons olive oil, or another cooking oil you prefer
    1. Preheat the oven to 400 degrees.
    2. Remove the chicken from its package and pat dry (you can use a clean kitchen towel if you'd like, or paper towels). Season both sides of the breasts with salt and pepper. 
    3. Heat a heavy bottomed pan (cast iron is great for this). When it's hot, add the oil. When the oil shimmers, add the chicken breasts.
    4. Cook the chicken until quite browned on the first side (see photo above). Not only does the browning build flavor, it also makes it easy to detach the chicken from the pan.
    5. Flip the chicken, turn off the burner, and place the pan in the oven.
    6. Cook the chicken to 165 degrees. If you don't have a thermometer, you can check the doneness by pressing on the meat -- it should feel firm, not springy -- or by cutting it open to see if it's opaque, and cream-colored rather than pink.
    7. When done, put on a plate, and let rest for 5 minutes before slicing. 

    Strawberry-Cucumber Simple Syrup

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    Strawberry-Cucumber Simple Syrup

    Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Basic | Diet: V/GF

    If you have any berries that are less than perfect, you can use them in this recipe! And, once you know how to make a simple syrup, you can make it with almost anything. Change up the fruit, add spices, mix in herbs...the sky's the limit. 

    • 2 cups water
    • 2 cups organic sugar
    • 5 ripe strawberries
    • a few hunks of cucumber
    • a smidgen of salt
    1. Combine all ingredients in a small saucepan, and bring to a simmer. Cook, stirring occasionally, until the liquid is reduced to the consistency of maple syrup. (In classic recipes, they'll say that you want the liquid to be thick enough that it coats the back of a spoon). 
    2. Remove from heat and let cool. When it's cook, strain out the strawberries and cucumber. I like to save them, and mix them into yogurt. 
    3. Use the syrup to make homemade soda, or cocktails. You can also drizzle it over ice cream.

    Swiss Chard Wraps with Spiced Rice & Black Beans

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    Swiss Chard Wraps with Spiced Rice and Black Beans

    Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Course | Diet: V/GF

    Don't have rice? You can wrap all kinds of other things up in chard leaves! Quinoa, sweet potatoes, refried beans, cheese, the list goes on. 

    1. Wrap the chard leaves around the rice and black beans, as described in the chard leaf recipe. 
    2. Combine the tahini, garlic, salt, and lemon juice, and stir to combine. Thin with water until the sauce reaches a drizzle-able consistency. Taste the sauce....does it need more salt, lemon juice, or garlic? Add 'em! 
    3. Drizzle the sauce over the wraps, and serve. 

    Spiced Rice with Dried Fruit

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    Spiced Rice with Dried Fruit

    Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Starchy Side | Diet: V/GF

    This makes a perfectly lovely side dish on its own, but can also be used as a filling for chard or cabbage wraps, or as a base for a casserole. If you have a robust selection of spices in your cupboards, you could add anything else that you think would be complementary. 

    • 4 1/2 cups water
    • 2 cups jasmine or Basmati rice
    • 2 teaspoons salt
    • 3/4 teaspoon turmeric
    • 3/4 teaspoon coriander
    • A few grinds of black pepper
    • 2 teaspoons minced garlic
    • 1/3 cup dried currants, raisins, golden raisins, or cranberries
    1. In a medium pot, bring the water to a simmer. Stir in the rice, seasonings, garlic and dried fruit, and turn the heat to low. 
    2. Cover and let simmer until the rice is tender, about 20 minutes. Stir after 15 minutes, and add a little more water, if needed. 
    3. When the rice is done, taste it. Does it need more seasoning? You could add additional salt and pepper, stir in more garlic, or drizzle on a little vinegar or lemon juice, if you want a bit of acidity. If you eat dairy, you could add some butter, which would give it a creamy mouthfeel.

    Basic Beef Stew

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    Basic Beef Stew

    Recipe Level: Creative | Recipe Speed: Longer (although active time is only around 15 minutes, this dish needs to cook for more than two hours) | Season: All | Type: Main Dish | Diet: Omnivore/GF/DF

    You can keep this stew simple, but you could also jazz it up with additional ingredients, such as potatoes, mushrooms, more alliums (things in the onion and garlic family), or other green vegetables. And, you can serve it over a starch, such as brown rice or barley. 

    • 1 pound beef stew meat

    • salt

    • pepper

    • olive oil

    • 1/2 yellow onion

    • 3 carrots

    • 24 ounces beef broth, or chicken broth

    • 1/2 bunch collard greens, kale, or spigariello

    • lemon juice or vinegar to taste

    1. Remove stew beef from package and pat dry. You can use clean kitchen towels if you're comfortable doing that, or use paper towels.

    2. Season the meat with salt and pepper.

    3. Heat the oil in a large heavy saucepan or pot, over medium-high heat. (Make sure the saucepan has high enough sides that it can hold all of the other ingredients, and has a cover). When the oil shimmers, add the beef.

    4. Cook until the beef is browned on the bottom, at which point it will have released itself from the pan. Turn the beef and brown the opposite side.

    5. Meanwhile, slice the scallions into rounds.

    6. Rinse the carrots, cut off the tops and ends, and cut the carrot into half moons.

    7. When the beef is browned on the second side, add the scallion and carrots to the pan, and cook, stirring, for 3-4 minutes.

    8. Add the broth, and cover the pan. Turn the heat down so that the liquid is simmering, but not boiling. Cover the pan and let cook for 2-3 hours, until the beef is tender.

    9. When the beef is tender, rinse the collard greens, pull out the stems, and roll up the leaves like a cigar. Slice across the collard bundle to make thin shreds.

    10. Add the collards to the stew, and cook until they're tender.

    11. Taste the stew for seasoning. Does it need salt? Add some. How about acidity? You can use vinegar or lemon juice to make it taste brighter.

    12. If you'd like, you could garnish the beef stew with microgreens, sour cream, grated cheese, or toasted bread cubes.

    Roasted Radishes

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    Roasted Radishes

    Recipe Level: Basic | Recipe Speed: Quick | Season: SpringSummerFall | Type: Veggie Side Dish | Diet: Vegan/GF/DF

    If you get tired of eating them raw, radishes can also be roasted. In the oven, their bright red skin changes to a vibrant fuchsia. Serve with fatty meats, as a bit of a palate cleanser. 

    • Radishes
    • Olive oil or another oil you prefer
    • Salt
    1. Preheat oven to 375 degrees.
    2. Rinse the radishes, and cut off the tops (if you haven't already for storage), leaving about an inch of stem. 
    3. On a baking sheet or in a baking dish, toss the radishes with a couple tablespoons of olive oil. Sprinkle with salt.
    4. Roast until just tender, and slightly wrinkled, around 25 minutes, stirring every 10 minutes.

     

    Scallion Vinaigrette

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    Scallion Vinaigrette

    Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment/Dressing | Diet: Vegan/GF

    A slight variation on a basic vinaigrette, this one uses scallions on place of the usual shallots. 

    • 1/3 cup olive oil
    • 2/3 cup neutral or nutty oil (such as grapeseed or sunflower)
    • 1/3 cup white wine vinegar, cider vinegar, or another vinegar you prefer
    • 1 1/2 teaspoons Dijon mustard
    • 1/3 cup scallion (the green part), chopped
    • 1 1/2 teaspoons salt
    • pepper to taste
    1. If you’re using a blender, combine all of the ingredients, and purée. The mustard will act as an emulsifier, which means that it will allow the oil and vinegar to mix, and it will make the resulting dressing seem creamy, even though it isn’t.
    2. If you’re making the dressing by hand, you could combine all of the ingredients in a jar, cover it with a lid, and shake it. Or, you could combine everything except the oil in a bowl, and drizzle in the oil while whisking. (If you are making the dressing by hand, cut the scallions into smaller pieces). 
    3. When you are dressing a salad, start with less dressing than you think you’ll need, add it to the bowl with the greens, and toss gently with tongs. Taste a leaf, and add more dressing, or salt, as needed. 

     

    Sautéed Shaved Asparagus

    Asparagus

    Shaving asparagus makes it even quicker to cook. This makes a lovely side dish, and can be used as a garnish for pasta, rice, couscous, on top of soup, or anywhere else you would use asparagus. And, because of the shape, it also makes a great sandwich topping. 

    • 1/2 pound asparagus
    • Butter or olive oil, or another oil you prefer
    • Salt and pepper to taste
    1. Rinse the asparagus spears. Cut off the tips, and reserve for another use. Sometimes the thick end of the stalk is woody. If this is the case, trim that section off, leaving the tender part of the spear.  
    2. Follow these directions for shaving asparagus
    3. Heat the butter or oil in a pan, until the butter sizzles, or the oil shimmers.
    4. Sprinkle on salt and pepper. 
    5. Add asparagus ribbons and cook, stirring, until bright green and tender. 
    6. Use in any way you desire. 

     

    Sautéed Asparagus & Bok Choi

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    Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type: Side - Veggie | Diet: Vegan/GF/DF

    • 3-4 stems asparagus
    • 1 -2 heads of bok choi
    • 2-3 tbsp coconut oil (I use this to add flavor, but you can use your cooking oil of choice)
    • salt and pepper
    • optional tamari sauce
    1. Rinse the asparagus and cut off any woody bits at the bottom. Slice them in half the long way, then cut into approximately 2 inch lengths
    2. Cut the base off of the bok choi. Rise the leaves. Slice each leaf in half so that you separate the green top from the white bottom part of the leaf. Slice the white pieces into thin strips and set aside. Then, chop the green leafy tops, and set aside. 
    3. Heat the coconut oil over medium heat in a medium-sized saucepan for a couple of minutes. Add the asparagus pieces and the white bottom pieces of the bok choi with a sprinkle of salt and pepper. 
    4. Cook until they are just becoming tender, stirring occasionally, about 5 - 7 minutes. These pieces need more cooking time than the leafy greens, which you'll add next.
    5. Test a piece - when the bok choi and asparagus are just a little bit less tender than you like them, add the leafy green tops in to the pan. Stir well, and cover for about 2 minutes. 
    6. Remove from heat and serve - season to taste with salt and pepper and tamari.

    Recipe & Photo by Kendall Frost

    Wilted Collards

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    Recipe Level: Basic | Recipe Speed: Quick | Season: Spring/Summer | Type: Veggie Side | Diet: Vegan/Vegetarian/GF/DF

    This technique can be used for pretty much any green: think mustard, kale, chard, spinach, etc. I like to make batches of wilted greens, and put them on omelettes, add them to soup, or freeze them for later. They can become one of the layers in a cottage pie. I also eat them as a simple side dish.  

    • 1 pound collard greens
    • 1 tablespoon butter or olive oil
    • salt and pepper
    • lemon juice or vinegar
    1. Wash the collards and strip them from their stems. Cut them stems into pieces.
    2. Roll up the leaves in one big bunch, and cut across the bundle to form strips (the fancy French term for this is "chiffonade.")
    3. With the burner on medium, heat the butter or oil in a large, heavy bottomed saucepan. 
    4. When the fat is hot, add the stems and a sprinkling of salt, and cook until tender.
    5. Then, add the leaves, and continue cooking until the leaves have turned an even, deep green, and are also tender. 
    6. Taste, add salt and pepper as needed, and finish with a squeeze of lemon juice.
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    Sautéed Mushrooms

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    Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Side | Diet: Vegetarian/Vegan/GF

    Sautéed mushrooms are incredibly versatile. They can be used in omelettes, as a topping on burgers, to garnish salads or vegetable dishes, atop seared meats, or simply eaten as a side dish.

    • mushrooms
    • butter or olive oil
    • salt
    • pepper
    1. Rinse the mushrooms, pull out the stems and save them for stock (I keep a "stockpile" in my freezer, in which I save bones and veggie scraps. When I have enough, I make a batch). Slice the mushroom caps. 
    2. Heat the fat in a large saucepan, and when hot, add the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, and slightly browned. 
    3. Use in whatever way suits your fancy. 

    Mesclun Salad with European Cucumber & Sunflower Vinaigrette

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    Recipe Level: Creative | Recipe Speed: Quick | Season: Summer | Type: Salad | Diet: Vegan/Vegetarian/GF/DF

    I love putting edible flowers on salads. In spring, this might mean adding a handful of violets, or sprinkling on dandelion petals. In summer, borage and nasturtium are favorites. They never fail to make people smile. 

    Like many recipes, this one is flexible. Pick as bowl that will hold the amount of salad you think you need to feed the number of people you're feeding, and fill it up with ingredients. Let people dress their own at the table, so the greens don't wilt. 

    • baby lettuce, mesclun mix, or head lettuce
    • cucumber
    • sunflower shoots
    • edible flowers, if desired
    • sunflower vinaigrette
    1. Wash the greens, dry them in a salad spinner, and tear them into bite-sized pieces
    2. Rinse the cucumber, and cut off the amount you wish to use, slice it in half lengthwise, and cut into half moons.
    3. Rinse the sunflower shoots, and dry them. 
    4. Place the salad greens in a bowl, top with cucumbers and sunflower shoots, and place the edible flowers on top.
    5. Serve with the dressing on the side. 
    6. Make sure you have salt on the table, as salad can often use an extra sprinkle* 

    *fun fact: "salad" means "salted." The Romans seasoned their greens with brine, or with a salted oil and vinegar mixture, and the name stuck. 

    Sunflower Vinaigrette

    Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Vegan/Vegetarian/GF/DF

    This salad dressing is nutty, with a hint of garlic. It's a great match for baby lettuce, cheddar cheese, cucumbers, and apples. 

    • 1 cup oil (I like to use 2/3 cup sunflower oil and 1 cup olive oil)
    • 1/3 cup of cider or white wine vinegar, or lemon juice
    • 1/3 cup toasted sunflower seeds
    • 1 1/2 teaspoons mustard
    • 1 clove garlic, minced
    • 1 teaspoon salt
    • a few grinds of fresh pepper
    1. This recipe is best made in a food processor or blender, because you're mixing in toasted sunflower seeds. All you need to do is combine the ingredients and blend until uniform. 
    2. Taste the dressing, and see if you like the level of seasoning. Add more salt, or pepper, or mustard, or garlic, as desired.

    Sausage, Beans & Greens Soup

    Sausage, Bean & Chard Soup

    Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Soup | Diet: Omnivore/GF/DF

    The roasted vegetable stock you received in your share makes this recipe a snap. Are you a vegetarian? This soup is excellent without the sausage, too.

    • 1 container vegetable stock (you can always substitute your own stock, veggie, chicken, or any other kind!)

    • 1 package hot Italian sausage

    • 1 container white beans (if you don't have beans from your share, you can substitute any other cooked beans, of any color or type).

    • 1 bunch chard (you could also use kale, escarole, or nearly any other kind of braising green)

    • juice of 1 lemon

    • salt and pepper to taste

    1. In a medium pot, bring stock to a simmer.

    2. While the stock is heating, cut the casings from the sausages, and crumble the meat into the pot.

    3. Add the white beans to the pot.

    4. Strip the chard from its stems, rinse, and pull or cut into bite-sized pieces. When the stock has come to a a simmer, and the meat is cooked through, add the chard to the pot.

    5. Simmer until the chard is bright green and tender. When it's done, turn off the heat.

    6. Add the lemon juice, taste the broth, and season with salt and pepper to taste. If the soup isn't tangy enough you could add more lemon juice if you have it, or use a splash of vinegar.

    Cucumber Salad

    Cucumber Salad

    Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Salad | Diet: Vegan/Vegetarian/GF/DF

    If there's one cucumber dish that's quicker to make than quick pickles, it's cucumber salad! This variation includes dill, shallot, and some lemon zest, which gives the salad a refreshing flavor that's perfect for spring. 

    • 1 European cucumber
    • a couple sprigs fresh dill
    • 1/2 shallot
    • 1 lemon
    • 3 tablespoons vinegar (white wine or champagne vinegar would great, as would cider vinegar)
    • 1 tablespoon oil (we used walnut oil left over from our strained yogurt recipe, but you could also use olive oil, sunflower oil, or sesame oil)
    • salt 
    • a few grinds of pepper
    1. Wash the cucumber, and slice thin with a knife or on a mandolin. Put the cucumber slices in a salad bowl.
    2. Mince the dill, and the shallot, and add them to the cucumber.
    3. With the small side of a box grater, or with a Microplane grater, zest the lemon, working gently enough to remove the yellow skin, but leave the white pith behind.
    4. Add the lemon zest to the salad. Reserve the rest of the lemon to use in another recipe (such as Sausage, Bean & Chard soup). 
    5. Pour on the vinegar and oil, and season to taste with salt and pepper. Let sit for 15 minutes, up to one day, before serving.