Cozy Udon Soup with Greens, Garlic, and Mushrooms



  • 2 leeks 

  • 2 cloves garlic 

  • 1/2 ounce of ginger

  • 1 pint shiitake mushrooms

  • 1 head of bok choy (about 12 oz)

  • 2 cups of spinach 

  • 2 tablespoons soy sauce

  • 4 cups vegetable or chicken stock 

  • 9 ounces of udon noodles 

  • 2 teaspoons of sesame oil  




  1. Clean and prepare leeks cutting lengthwise and then crosswise into 1/4 inch slices. Let leeks soak in a bowl of water to allow any sediment to sink to the bottom, 

  2. Finely mince or grate garlic and ginger and dice mushrooms. Rinse and thinly  slice up bok choy lengthwise. 

  3. Heat a tablespoon of oil in a medium sized pot. Add leeks and sauté for 3 minutes, or until they’ve softened.

  4. Add garlic, ginger, mushrooms, and boy choy to pot and sauté for another 5 minutes, being careful not to burn the garlic.

  5. Stir in vegetable broth and soy sauce and bring soup to a boil. Once boiling, reduce heat to a simmer for about 5 more minutes.

  6. Add udon noodles and sesame oil. Let soup continue to simmer for 3 more minutes. 

  7. Add spinach and cook until bright green (about 1-2 minutes) 

  8. Serve and enjoy!

Potato & Spinach Cakes



  • 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


  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



  • 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

Cauliflower Rice Bowl with Sweet Potato, Spinach & Red Onion



  • 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


  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

Spinach Salad with Roasted Delicata, Red Onion & Goat Cheese



  • Baby Spinach (amount depends on servings)

  • 1/2 Red Onion, in strips

  • 1 Delicata Squash, Cored and Sliced

  • Goat Cheese

  • Raspberry Vinaigrette

  • 1 Tbsp. Olive Oil

  • Salt



  1. Pre Heat over to 400F

  2. Cut Onion into thin slices, Cut Delicata Squash length wise, de-seed, and cut into slices

  3. Add Squash and Red Onion to a pan, drizzle with Olive Oil and season with salt; let cook until squash is soft (about 35 minutes)

  4. Prepare bed of Spinach

  5. Top Spinach with roasted Squash and Red Onion, Goat Cheese and Raspberry Vinaigrette

*Bake the Squash Seeds with Olive Oil and Salt & use as Topping to the salad

*Add Maple Mustard Marinated Chicken for extra protein

Wilted Spinach & Turnip Greens


Wilted Spinach & Turnip Greens

Recipe Level: Basic | Recipe Speed: Quick | Season: Spring, Summer, Fall | Type: Veggie Side | Diet: V, GF

It doesn't get much easier than this! You can use this recipe for any greens you'd like. Wilted greens can be served as a side dish, piled onto a sandwich, added to a quiche or frittata, or stirred into soup.

  • olive or sunflower oil, or another oil you prefer
  • 1 bag spinach, rinsed
  • greens from 1 bunch turnips, rinsed
  • salt
  • pepper
  1. Heat the oil in a heavy-bottomed saucepan over medium heat.
  2. When the oil is hot, add the greens, sprinkle with salt and pepper, and cook, stirring, until they're bright green and wilted. 
  3. Done! 

Tender Profile | Spinach


Spinach, a.k.a. Spinacia oleracea

Who am I?

  • Plant family: Amaranthaceae, sub-family Chenopodiaceae, also known as the "Goose Foot" family
  • Harvest season: April if overwintered, otherwise June for outdoor spinach. Greenhouse spinach can be found year round, but sometimes is only available in spurts. 
  • Botanical details: Spinach is related to beets, and chard.
  • Great source of*: Vitamin A, Vitamin C, Vitamin K, manganese, and, if that wasn't enough, iron! 

*contains more than 10% of the recommended daily allowance for these nutrients

How to care for me:

  • Keep me loosely wrapped in a paper towel inside a plastic bag, I am best if eaten in 5 days!  


  • I have a mild taste, and with a neutral palette there are endless options for pairings. Try matching with fish, lemon and garlic; eggs, mushrooms and cheese; or even ricotta filled ravioli! Try me raw, steamed, sautéed, or baked into a variety of dishes.

How to cook me: 

Fun Facts:

  • In the 1930’s spinach growers credited Popeye with a 33% increase in the domestic consumption of spinach.
  • Medieval artists extracted green pigment from spinach to use as an ink or paint.
  • Catherine de' Medici -- who was from Florence, Italy -- was said to love spinach. That's why dishes that are served on a bed of spinach are referred to as "Florentine." 
  • California produces 74-percent of the fresh spinach grown in the United States.
  • Two U.S. cities claim to be the ‘spinach capital of the world’: Crystal City, Texas and Alma, Arkansas. Each April in Alma, there’s a spinach festival.

Spinach, Feta, and Caramelized Onion Toast

spinach, feta, and caramelized onion toast

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Small Plate | Diet: Vegetarian


  • 1 seeded baguette
  • butter or olive oil
  • ½ cup caramelized onions
  • 5 ounces spinach
  • ½ cup feta
  • Salt and pepper


  1. Preheat oven to broil (if you have multiple broiler settings, choose the lower one).
  2. Cut the baguette into slices that are approximately ½-inch thick. Smear one side with a little butter, or brush on a little oil.
  3. Place the bread slices on a cookie sheet, place in the oven with the door slightly ajar, and toast, checking every minute or so, until the bread is crisp and golden. Flip and toast the second side. (If you like your toast toastier, cook it a bit longer. If you’re only making a few pieces, you could use a toaster oven, instead). Turn off the oven, and set the toast aside, with the buttered/oiled side up.
  4. Wash the spinach, if needed, and chop it roughly. Heat 2 teaspoons of butter or oil in a medium pan over medium-low heat. When the fat is hot, add the spinach, season with salt and pepper, and cook, stirring, until the spinach is wilted, but still bright green. Remove from pan and set aside. Taste the spinach for seasoning. Does it need more salt? How about pepper?
  5. Remove the feta from its brine, and crumble it into a small bowl. Reserve the liquid, which can be used in salad dressing, or added to soup.
  6. To assemble the toast: Place a small scoop of caramelized onion on the toast, and spread it into an even layer. Top with a layer of spinach. To finish, sprinkle on some feta.  

Spring Salad with a Creamy Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type:  Salad | Diet: Vegetarian/GF


From your basket:

  • ·      4 carrots, peeled and sliced
  • ·      5-7 baby beets, peeled and sliced
  • ·      2-3 cups spinach
  • ·      ½ cup yogurt
  • ·      Pea shoots


From the pantry:

  • ·      Olive oil
  • ·      Salt and pepper
  • ·      Lemon juice or half or a fresh lemon



1.     Preheat oven to 400˚F.

2.     Place prepared veggies on a baking sheet. Drizzle with olive oil, salt, and pepper, and mix together.

3.     Bake for 15-20 minutes, turning half way.

4.     While veggies are cooking, prepare your dressing. Combine yogurt, lemon juice, olive oil, salt and pepper in a small dish. Add more salt and pepper to your liking!

5.     Place spinach on a large serving dish or in your favorite salad bowl. For Single Size Vermont Vegetable baskets, try replacing spinach with kale, or use your microgreens or pea shoots as the base of your salad.

6.     Top with roasted veggies, fresh pea shoots or microgreens, and your yummy dressing. Enjoy! 


Quesadilla with Cheddar and Sauteed Mushrooms, Spinach, and Onion

Quesadilla with Cheddar and Sauteed Mushrooms, Spinach, and Onion

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Meal | Diet: Vegetarian

Check out our blog post for Sauteed Mushrooms, Spinach, and Onions for step-by-step instructions for how to quickly prepare these delicious spring vegetables!

For the quesadilla, you'll need

  • a small amount of sautéed vegetables,
  • 2 All Souls tortillas per quesadilla
  • about 1/4 c of shredded cheddar cheese (or whatever kind you like) per quesadilla


  • In a small pan (just big enough for your torillas), heat butter or oil over low heat.
  • place one tortilla in the pan and top with a sprinkle of cheddar
  • spread the sautéed veggies out over the cheese and tortilla, and top with cheese
  • you can put a lid on the pan to help melt the cheese
  • When the cheese is gooey, top with a second tortilla, then flip so that the fresh tortilla can heat up.
  • Cook until crispy and all the cheese is melted and the veggies are heated through
  • Serve and enjoy!

Sautéed Mushrooms, Spinach, and Onions (for Pasta, Eggs, Quesadillas, or Side Dish)

Sauteed Mushrooms, Spinach, and Onions

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

This is one of our favorite veggie combos for Spring. We sautéed all the mushrooms and about 3/4 of the spinach with one whole onion to make a large batch. It's amazing how quickly spinach cooks down! 

This veggie trifecta can be added to a lot of dishes. Our suggestions would be to

a) add it to your favorite pasta (with more butter and/or olive oil, and maybe a sprinkle of parmesan cheese or red pepper flakes)

b) make an egg scramble, and stir in a scoop of these veggies in when the eggs are about 1/2 cooked, for a super-easy and super-healthy breakfast. 

c) serve as a side dish to fish or chicken

d) check out our Quesadilla recipe, where we added veggies and cheddar cheese between 2 All Souls Tortillas for a delicious snack!


  • Slice mushrooms into strips, and slice onion in halves and then into strips (we like this texture better than dicing the onion in to little cubes)
  • In a medium or large pan, heat 2 tbsp (at least enough to cover the bottom of the pan) of oil over medium-low heat.
  • First, add the onions, and add some salt and pepper. Let the onions cook, stirring a few times, until they start to become translucent and smell delicious, for about 5 minutes. If the onions are starting to brown already - turn down the heat! It's better to cook them a little more slowly than to burn them, because they'll get a bitter flavor. 
  • Then, add the mushrooms and stir, and cook for another 5 minutes, until the mushrooms are soft. 
  • Finally, add a big heap of spinach, and cook, stirring regularly because the greens cook quickly. When the first heap of spinach cooks down, in just a couple of minutes, you can decide if you want to add more spinach, or if you're done. You don't need to cook the greens any longer than it takes for them to wilt down. This will preserve their color and nutrients.

Add to one of the recipes above, and save the leftovers in tupperware!