"So Good" Beet Salad
Ingredients: 3 medium beets, washed and peeled 2 medium carrots, 1 crispy firm type apple, cored 2 tablespoons non-sweetened coconut...
Savory Swiss Chard
Ingredients: 2 tablespoons extra-virgin olive oil 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped Freshly...
Turnip Mashed Potatoes
Ingredients: 6 large potatoes 2 large turnips, peeled 1/2 cup cream, heated 8 tablespoons (1 stick) butter, melted 1/2 cup sour cream...
Fresh Corn Cakes with Summer Salsa
Ingredients: 4 ounces white whole-wheat flour (about 3/4 cup) 1/2 cup plain yellow cornmeal 2 teaspoons baking powder 3/4 teaspoon...
Blueberry Zucchini Bread
Ingredients: 3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini ...
CARE of Carrots, Beets, Cabbage
Like most vegetables, these guys will get soft as they lose moisture in the fridge. Bag 'em, or keep them in a reusable container. ...
CARE of Leafy Greens
The main thing with greens is to keep them cold, and prevent them from drying out. If left uncovered in the refrigerator, leaves will...
CARE of Basil
To store fresh basil: Don't refrigerate! Keep stems in water, but don't get leaves wet. (they will turn brown!) Keep in a cool...
Shaved zucchini salad
Shaving zucchini gives it a cool, silky texture that soaks up a simple lemon and olive oil dressing. Here, we toss it will basil and...
White Bean and Garlic Scape Dip
Ingredients:
1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea...