garlic

Tangy Winter Slaw

slaw.jpg

Ingredients

  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds

Process

  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad

beets.jpg

Ingredients

  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper

 

Process

  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Bok Choy and Mushroom Stir-Fry

bokchoy.jpg

Ingredients

  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper

Process

  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Roasted Herb Potatoes

IMG_0274.JPG

Ingredients:

  • 1/2 Lb. Fingerling Potatoes, Cut length wise

  • 1 Tbsp. Olive Oil

  • 1 Clove Garlic, Minced

  • 1 Tbsp. Rosemary

  • Salt

Process:

  1. Pre heat oven to 400 F

  2. Cut potatoes and place in a large bowl

  3. Toss potatoes with Olive Oil, Garlic, Rosemary and Salt, until potatoes are evenly coated

  4. Place potatoes on a baking sheet

  5. Place into pre heated oven until potatoes are brown and crisp (around 25 Minutes)

One Pot Pasta with Sausage, Greens & Beans

UBGA2368.JPG

Ingredients:

  • 2 Cups Penne Pasta

  • 1 Lb. Sausage, Cut in 1/4 in. Slices

  • 1/2 Cup White Beans

  • 2 Cups Braising Greens, Chopped

  • 4 Cups, Vegetable Broth

  • 1/2 Tbsp. Red Pepper Flakes

  • 2 Tbsp. Olive Oil

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. White Wine Vinegar

  • 1/4 Cup Parsley, Chopped

  • Salt and Pepper

Process:

  1. In a large pot, heat Olive Oil over medium/high heat

  2. Add sausage to pot; cook stirring often for around 5 minutes (until beginning to brown)

  3. Add Greens and Garlic to pot, cook for another two minutes, until Greens begin to wilt

  4. Add Vegetable Stock, Pasta, White Beans, and Parsley to pot; cook until pasta is al dente and liquid is mostly absorbed (around 15 minutes)

  5. Remove from heat, add Vinegar and Red Pepper Flakes to pot

  6. Season with Salt and Pepper

Curry Carrot Dip

IMG_0314.JPG

Ingredients:

  • 4 Medium Carrots, Chopped

  • 1/4 Cup White Beans

  • 1 Clove Garlic, Chopped

  • 1 Tbsp. Parsley, Chopped

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Curry Powder

  • 1 Tsp. Turmeric Powder

  • 1/2 Cup Greek Yogurt

  • Salt & Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Chop Carrots into 1/4 in. slices, coat evenly in olive oil and place in preheated oven for 25 minutes, or until tender

  3. In a food processor or blender, combine all ingredients; blend until smooth (if mixture is too thick, add more yogurt)

  4. Season with Salt and Pepper

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

soba noodles with bok choi, carrots, mushrooms, onions and chicken

When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.

Ingredients:

  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce

Process:

  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Leek and Chili Pancakes with Cilantro

DJZH6133.JPG

Ingredients:

  • 1 Cup Flour

  • 2 Eggs, Beaten

  • 1 Tbsp. Olive Oil

  • 1 Garlic Clove, Finely Chopped

  • 2 Leeks, Finely Chopped

  • 1 Red Chili, Thinly Sliced

  • chopped cilantro for garnish

Process:

  1. Heat Olive Oil in a large, non-stick frying pan over medium heat

  2. Once oil is heated, cook leeks until softened (around 10 minutes); add garlic and chili and cook for another minute

  3. Combine 3/4 Cup of Water, Flour, Eggs, Leeks, Garlic and Chili in a medium mixing bowl, add more water if too thick

  4. In the same pan as before, brush the bottom with oil, place over medium heat

  5. Scoop small amounts of batter into the heated pan (amount depending on preferred size of pancakes) cook until bubbles form on the surface of the pancake (around five minutes); flip and cook for another three minutes

Spicy Stir-Fried Cabbage

TZZJ3923.JPG

Ingredients:

  • 5 Cups Cabbage, finely chopped

  • 2 Carrots, julienned

  • 2 Garlic Cloves, minced

  • 1 Tsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • 2 Tbsp. Cilantro, chopped

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Rice Wine Vinegar

  • Salt

Process:

  1. In a large pan, heat oil over medium heat

  2. Add garlic and red pepper flakes; cook until fragrant (around 30 Seconds)

  3. Add cabbage and carrots, cook until cabbage begins to wilt

  4. Once cabbage begins to wilt, add salt, soy sauce and rice vinegar; cover and cook on high for one minute, or until cabbage has completely wilted

  5. Uncover and allow to cook for 30 more seconds, stir in cilantro and remove from heat

  6. Serve with rice or noodles!

Korean BBQ Chicken Drumsticks

DQNX8868.JPG

Ingredients:

  • 8 Medium Chicken Drumsticks

  • 3 Tbsp. Soy Sauce

  • 1 Tbsp. Rice Wine Vinegar

  • 2 Tbsp. Brown Sugar

  • 2 Cloves Garlic, Minced

  • 1 Tsp. Ginger, Grated

  • optional: serve with Flack Family Farm kimchi

Process:

  1. Preheat oven to 375 F

  2. In a medium sized baking dish, combine Soy Sauce, Rice Wine Vinegar, Brown Sugar, Garlic and Ginger; mix thoroughly

  3. Add thawed drumsticks to the baking dish, turn to cover in marinade

  4. Place dish into ore heated oven; cook for 30-35 minutes, flipping half way through

  5. Remove Chicken when skin has browned, and juices run clear

Napa Cabbage Rolls with Mushrooms and Kimchi

KOGU9898.JPG

Ingredients:

  • 6 Leaves of Napa Cabbage

  • 1 Cup Mushrooms, diced

  • 2 Cups of Kimchi

  • 1/4 Cup Cilantro, finely chopped

  • 2 Cups Vegetable Stock

  • 1 Cup Rice

  • Soy Sauce

  • 1 Tbsp. Olive Oil

  • Salt and Pepper

Process:

WPFL2140.JPG
  1. In a medium sauce pan, bring Vegetable Stock to a rolling boil; add rice, cover and let simmer for around 15 minutes or until all liquid has been absorbed

  2. For Wraps, Bring around 10 cups of water to a boil in a large pot, season with salt; fill a second bowl with cold water and ice, leave next to the stove

  3. Carefully place the full cabbage leaves in the boiling water for 30-60 seconds, until just wilted

  4. Remove leaves and immediately place into an ice bath for 60 seconds; remove and set aside

  5. For filling, heat oil in a small pan; add mushrooms and garlic; cook around 3-5 minutes

  6. Mix together the cooked rice, mushrooms, garlic, kimchi and cilantro in a medium bowl

  7. Season with salt, pepper and soy sauce

  8. To assemble, place a leaf of cabbage on a plate, add 1/4 cup of filling to the middle of the leaf; fold over the stem and roll up gently so not to tear the leaf

  9. Continue until all leaves have been used

Sauteed Spigariello

IMG_3967.JPG

Ingredients:

  • 1 bunch Spigariello, stems removed

  • 1 Small Yellow Onion, thinly sliced

  • 1 Clove Garlic, Minced

  • 1/2 Tbsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • Drizzle of balsamic vinegar

  • Salt and Pepper

Process:

  1. Remove Stocks from Spigariello; roll up leaves and make large ribbon cuts

  2. Mince Garlic, and Slice Onion

  3. In a medium sized pan, heat olive oil over medium heat

  4. After oil is warm, add onion and cook until fragrant (about 3 minutes)

  5. Add garlic, red pepper flakes and spigariello to the pan and let cook for three more minutes

  6. Slowly add 1 tbsp. of water to the pan, so that the spigariello is able to steam

  7. Continue to add small amount of water until the spigariello is wilted

  8. Remove from heat

  9. Season with salt and pepper and drizzle with balsamic vinegar.

  10. Serve as a side dish to your favorite local protein, or stir into freshly prepared pasta!

Sweet Dumpling Squash and Pear Soup

IMG_3737.JPG

Ingredients:

  • 4 Cups Sweet Dumpling Squash, Peeled & Cubed

  • 1-2 cups Pears, peeled and cubed

  • 4 Cups Vegetable Broth

  • 1/4 Cup Yellow Onion, Chopped

  • 1 Clove Garlic, Finely Chopped

  • 1 Tbsp. Grated Ginger

  • 1 Tbsp. Maple Syrup

  • 2 Tbsp. Olive Oil

  • Salt

Process:

  1. Preheat Oven to 400F

  2. Peel, de-seed and cube Squash & Pears

  3. Evenly coat Squash and Pears in 1 Tbsp. of Olive Oil and Season with Salt; place on a sheet pan and place in preheated oven

  4. Cook Squash and Pears for 30 minutes, or until Squash is tender

  5. Grate Ginger, Chop Garlic and Onion

  6. In a medium Sauce pan, heat 1 Tbsp. Olive Oil over medium/high heat

  7. Add Chopped Onion and Garlic to the pan, and allow to brown

  8. Add Vegetable broth, Squash and Pears, Ginger and Maple Syrup to the pan; cook for five minutes

  9. Using and Immersion Blender, Blend the squash and pears until the soup is a consistent texture

  10. Allow for soup to boil, Season with Salt

  11. Top with pepitas & Serve

  12. Ad

Pan Seared Sirloin with Chimichurri & Roasted Carrots

IMG_3724.JPG

Ingredients:

  • 1 Lb. Steak

  • 1/4 Cut Feta Cheese

  • 2 Tbs. Chimichurri

  • 3 Medium Carrots

  • 1 Clove Garlic, Finely chopped

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat over to 400F

  2. Defrost steak; place in microwave and use proper setting, or allow steak to sit out on counter until thawed (allow for steak to get to room temperature)

  3. Cut the carrots in half, long ways; coat in olive oil and season with salt

  4. Place carrots on a sheet pan and place in the oven for 45 minutes, or until soft, and beginning to brown

  5. In a large skillet heat butter over medium heat, add garlic

  6. Season the steak with salt and pepper, and place in the hot skillet

  7. Let the steak brown for five minutes; flip and let the steak sit for another five minutes, or until browned

  8. Remove steak from the pan, and allow for the steak to rest for several minutes

  9. Top the steak with Feta cheese and Chimichurri

  10. Serve with roasted carrots

Potato & Spinach Cakes

IMG_3719.JPG

Ingredients:

  • 2 Cups Red Potato, Cubed

  • 1 Cup Spinach

  • 1/2 Large Yellow Onion, chopped

  • 1 Clove Garlic

  • 1/4 Cup grated Parmesan

  • 1 Cup Bread Crumbs

  • 1 Egg

  • 1/4 Cup Milk

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat oven to 400F

  1. Cut Potatoes into cubes, place on sheet pan; coat evenly with 1 Tbsp. of Olive Oil and season with Salt

  2. Place in the oven for 35 minutes or until potatoes are soft (potatoes can also be boiled to softness, if preferred)

  3. Once potatoes are soft, put them in a bowl, and add milk; mash potatoes until smooth

  4. In a large sauté pan, heat 1 tbsp. of butter over medium high heat, add garlic and onion; cook for three minutes or until fragrant

  5. Add spinach to the pan, cover for three minutes; until spinach has wilted

  6. Remove pan from the heat; add garlic, onions and spinach to the potato mash

  7. Add Parmesan, Bread Crumbs, and Egg to the bowl; mix thoroughly

  8. In the same Pan as before, add 1 Tbsp. of butter, place over high heat

  9. Form patties with the potato mash, and place them on the skillet

  10. Cook for three minutes, or until bottom has browned; flip and cook second side until browned

  11. top with Dijon Mustard

Roasted Vegetable Salad, with Dijon Vinaigarette

IMG_3730.JPG

Ingredients:

IMG_3703.JPG
  • 1/2 Large Beet, cubed

  • 1 Cup Sweet Dumpling Squash, cubed

  • 1 Cup Brussels Sprouts, halved

  • 1 Cup Spinach

  • 1/4 Cup Feta Cheese

  • 2 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • 4 Tbsp. Olive Oil

  • 1 Clove Garlic, finely chopped

  • Salt

  • Pepper

Process: Roasted Vegetables

  1. Preheat oven to 400F

  2. Cut Beet, Squash & Brussels Sprouts; evenly coat with Olive Oil & season with Salt

  3. Place vegetables on a baking sheet, place in the oven for 30 minutes, or until Squash and Beets are tender, and Brussels Sprouts are browning

  4. Place Spinach in a bowl, top with roasted vegetables, feta and Dijon Vinaigrette*

Dijon Vinaigrette

  1. Combine, 2 Tbsp. Olive Oil, Dijon Mustard, Apple Cider Vinegar, Garlic, salt and pepper in a small bowl; Mix evenly

  2. Pour over Salad

Bok Choi & Mushroom Stir Fry with Honey Glazed Salmon

JTVZ5065.JPG

Ingredients: Stir Fry

  • 1 head Bok Choi, Leaves & Stems Separated

  • 3/4 Cup Mushrooms

  • 1/4 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sriracha

  • 1 Tbsp. Olive Oil

Process:

  1. In a large skillet, heat olive oil over medium / high heat; add stems of Bok Choi & a pinch of salt; Let cook for three minutes

  2. Add Onions, Soy Sauce & Sriracha to the skillet; Cook for another 3-5 minutes until Onions are tender

  3. Add Mushrooms, Bok Choi leaves, and Garlic to skillet; cook for 5 more minutes

  4. Remove from heat

Ingredients: Glazed Salmon

  • 1/2 Lbs. Salmon, Cut into two smaller Fillets (for quicker, more even cooking)

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Cloves Garlic, Minced

  • 2 Tbsp. Lemon Juice

Process:

  1. Preheat oven to 350 F

  2. Combine Soy Sauce, Honey, Garlic, Lemon Juice in a shallow & wide bowl; mix thoroughly

  3. Coat Fillets with Sauce

  4. Place parchment paper on baking sheet; lay fillets on paper

  5. Bake for 10 minutes, or until flakey & cook through

  6. Serve with Stir Fry

Salmon Caesar Salad with Homemade Yogurt Dressing

TENQ3889.JPG

Ingredients:

  • 2 Cups Romain Lettuce, Chopped

  • 1/4 Lbs. Salmon Fillet

  • 3/4 Cup Yogurt

  • 2 Tbsp. Lemon Juice

  • 1/4 Cup Parmesan

  • 2 Tbsps.. Olive Oil

  • 1 Tbsp. Yellow Mustard

  • 1 Clove Garlic (Minced)

  • 1 Tsp. Oregano

  • Salt and Pepper

Process:

  1. Preheat oven to 350 F

  2. Brush Salmon Fillet with 1 Tbsp. Olive Oil & season with Salt and pepper

  3. Place a fitted piece of parchment paper on a baking sheet

  4. Place fillet, skin side down, on the parchment paper; place in the oven for 10 minutes, or until the fish is flakey, and cook all the way through

  5. Wash and Chop the Romain, allow to dry

  6. Combine, Yogurt, Lemon Juice, Parmesan, 1 Tbsp. Olive Oil, Mustard, Garlic and Oregano in a small bowl; mix thoroughly, season as desired

  7. Add dressing to Romain, mix & coat evenly

  8. Add Salmon

  9. Sprinkle parmesan & squeeze 1/4 lemon over salad

*Top with some homemade or store bought croutons

Sweet Potato & Corn Fritters

GYBP4588.JPG

Ingredients:

  • 2 Small Sweet Potatoes

  • 1 Ear Corn

  • 1 Egg

  • 1/4 Cup Corn Meal

  • 1 Tsp. Cumin

  • 1 Tsp. Paprika

  • 3 Tbsp. Olive Oil

  • Salt

Process:

JGCA2707.JPG
  1. Soften Sweet Potatoes in Microwave - poke with a fork and cook for 2-4 minutes depending on how powerful your microwave is (test halfway through).

  2. Steam Corn

  3. Peel sweet potatoes and mash with a fork

  4. Cut steamed corn off the cob and combine with sweet potato mash

  5. Add corn meal, egg, and seasoning to the sweet potatoes and corn

  6. In a large skillet, heat Oil over high heat

  7. Form small patties with sweet potato and corn mash, place in hot oil, and allow bottom to brown (around 5 minutes)

  8. Flip and brown second side

  9. Place Fritters over Greens and top with Garlic Yogurt Sauce and fresh Cilantro

For Garlic Yogurt Sauce:

Ingredients:

  • 1 1/2 Cloves of Garlic, finely chopped

  • 1/2 Cup Plain Greek Yogurt

  • 1 Tsp. Lime Juice

  • Salt

Process:

  1. Combine all ingredients in bowl, season as desired

  2. Drizzle over Sweet Potato & Corn Fritter

Cauliflower Rice Bowl with Sweet Potato, Spinach & Red Onion

UTAD0708.JPG

Ingredients:

  • Cauliflower Head

  • Two small Sweet Potatoes

  • 2 Cups Baby Spinach

  • 1/4 Cup Red Onion

  • 1 Clove Garlic, Finely Chopped

  • 2 Tbsp. Olive Oil

  • Salt

Process:

  1. Pre Heat Oven to 400 F

  2. Cut Sweet Potatoes into 1/2” Cubes & Use a cheese grater to grate the head of cauliflower

  3. Place cubed sweet potato on a baking sheet, drizzle with olive oil and season with salt; bake in preheated oven until soft & browned (about 35 minutes)

  4. Use a cloth and squeeze excess water out of the grated cauliflower

  5. In a large sauté pan, add 1/4 cup of Water and bring to low boil

  6. Add ‘riced’ cauliflower to pan, top with salt and cover

  7. Allow the cauliflower to steam in pan until soft and resembling cooked rice

  8. After Cauliflower has been cooked, remove for pan, while pan is still hot, add 1 Tbsp. of Olive Oil

  9. Keep the pan with olive oil over medium heat, add garlic and cook until fragrant and browning

  10. Add Spinach and Red onion to the pan, and allow the Spinach to soften

  11. In a bowl, Add CaluiRice, and top with Roasted Sweet Potato, Spinach and Red Onion

*Top with Maple Mustard Chicken for extra protein