Pickled Garlic Scapes

Pickled Garlic Scapes
Recipe type: Pickles
  • 2 bunches garlic scapes (washed and trimmed of any withered or brown parts)
  • 1½ cups apple cider vinegar
  • 1½ cups water
  • 2 Tablespoons kosher salt
  • 2 Tablespoons raw sugar (can substitute white sugar if necessary)
  • Additional ingredients PER PINT:
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seed (not ground mustard)
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ teaspoon coriander seed (not ground coriander)
  1. Coil each garlic scape and insert into a sterilized mason or ball jar.
  2. When you have filled the jar to within ¼ inch of the top of the jar, coil or break any extra scapes and stuff the down into the center of the jar.
  3. When the jars are full of scapes, add the spices to each pint jar. Set aside.
  4. Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved.
  5. Carefully pour the boiling brine over the garlic scapes.
  6. The garlic scapes will probably pop up and look like they are trying to get out of the jar.
  7. Use a sterile chopstick or butterknife to push it back into the jar.
  8. Wipe the rims of the jars, then fix the lid tightly into place.
  9. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting.
  10. Be patient. It's worth it!


Turkish Carrot Dip

This Turkish Carrot Dip is a great little healthy snack to grab when your tummy is rumbling.  Your taste buds will rejoice with this choice!

Turkish Carrot Dip
  • ¼ cup extra-virgin olive oil
  • 3 - 4 medium to large carrots, shredded
  • ⅓ cup pine nuts or finely chopped walnuts
  • ¾ teaspoon fine sea salt
  • 1 - 2 garlic cloves, minced
  • 2 cups plain Greek yogurt
  • Veggies for dippin’, like carrots, radishes, etc.
  1. Heat the oil in a large skillet over medium-high heat until hot.
  2. Add the carrots and cook for 5 minutes.
  3. Add the nuts and salt.
  4. Reduce heat to medium and continue cooking, stirring occasionally, for 5 minutes, or until carrots are completely soft and beginning to brown.
  5. Add garlic and cook, stirring until fragrant.
  6. Cool slightly.
  7. In a medium bowl, stir the warm carrot mixture into the yogurt.
  8. Drizzle with additional olive oil before serving.


Root Veggie Croquettes

Root Veggie Croquettes are a perfect appetizer or party-favor that’s sure to satisfy everyone.

Root Veggie Croquettes
  • 2 large egg yolks
  • Veggies: 1 large potato, 1 medium turnip, 1 large parsnip (all diced)
  • ½ cup grated Parmesan
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 2 cups breadcrumbs
  • Vegetable oil (for frying; about 2 cups)
  1. Boil all of the veggies until soft and drain.
  2. Mash well & let cool fairly well.
  3. Mix egg yolks, mashed veggies, Parmesan, chives, and flour in a medium bowl.
  4. Roll into balls; chill until cold, at least 2 hours. Beat eggs in a bowl; place breadcrumbs in another bowl.
  5. Pour vegetable oil into a medium skillet to measure ½” & heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
  6. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown & crisp, 3–4 minutes.
  7. Drain on paper towels.


Sweet Potato Black Bean Quesadillas

This Sweet Potato Black Bean Quesadilla is the perfect pick me up on a cold wintry day.  It will have you picking up those maracas and singing “We’re having a heat-wave”.

Sweet Potato Black Bean Quesadillas
  • 2 large sweet potatoes, sliced thinly
  • 1 can black beans, drained
  • 2 Tablespoons Butter, plus extra for greasing the pan
  • ½ teaspoon Salt
  • ½ teaspoon Chili Powder
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 cup finely sliced cabbage
  • 8 whole small Flour Tortillas
  • 2-1/2 cups grated cheese of choice
  • Your Favorite Toppings: Sour cream, salsa, avocado
  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add sweet potatoes, onion and garlic.
  2. Sprinkle with salt, pepper, and chili powder.
  3. Cook for several minutes, turning gently with a spatula, until potatoes are golden brown and tender, but not mushy.
  4. Add the black beans and stir.
  5. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
  6. Build the quesadillas by adding a layer of cheese topped with a layer of the squash mixture, sprinkled with raw cabbage.
  7. Top it off with a second tortilla.
  8. Brown each quesadilla on both sides, adding more butter to the pan if necessary.
  9. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
  10. Serve with your favorite sides/toppings.


Cheesy Potato Squash Soup

Looking for a creamy, delicious soup to get you through the winter? Look no further than our Cheesy Potato Squash Soup!

Cheesy Potato Squash Soup
  • 1 buttercup squash
  • 2 medium potatoes
  • 1 medium scarlet turnip
  • ½ medium yellow onion
  • 2 T butter
  • 2 garlic cloves
  • 2 ½ cups veggie stock
  • Salt
  • Black pepper
  • ¼ tsp of paprika
  • 1 bay leaf
  • 2 tbs heavy cream
  • ½ cup sharp cheddar cheese
  • Sour cream for garnish
  1. Heat and melt the butter in a medium pot, on medium heat.
  2. Peel and seed squash. Chop it into small cubes.
  3. Chop the potatoes and turnip. Add onion, butternut squash, potatoes & turnips to the pot.
  4. Add paprika, salt and pepper and saute for 5-10 minutes, stirring occasionally and adding the garlic at the end.
  5. Add just enough stock to barely cover the veggies. Cook until veggies are fully cooked, 10-15 minutes.
  6. Slowly transfer content of the pot into a food processor. Let cool briefly, blend well and return to the pot.
  7. Add the heavy cream and cheese. Stir until all blended. Be careful here, the soup will bubble and splash when it starts to heat up. Keep stirring. When cheese is melted, soup is all done.
  8. Serve with a dollop of soup cream.


Thai Peanut Rainbow Salad

This Thai Peanut Rainbow Salad is just about the prettiest salad we’ve ever made! Plus, it’s easy AND delicious. Check it out:

Thai Peanut Rainbow Salad
  • Thai Chicken Salad Ingredients:
  • 3 cups shredded cooked chicken or tofu/tempeh/mock duck
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (large) carrot, shredded
  • 1 cup red beet, shredded
  • ¼ cup red onions, chopped
  • ¼ cup chopped cashews or peanuts
  • Peanut Dressing Ingredients:
  • ½ cup natural peanut butter
  • 2-3 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • ¼ teaspoon sesame oil
  • juice of 1 lime
  • pinch of red pepper flakes
  1. Whisk all of the dressing ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
  2. Toss all salad ingredients together until combined.
  3. Drizzle with dressing or toss to combine, then serve immediately (otherwise the beets will bleed red all over your salad!).


Squash and Sweet Potato Curry Perfection

This Squash and Sweet Potato Curry Perfection is just that – one of the tastiest, perfect curry dishes we’ve ever tasted! See for yourself:

Squash and Sweet Potato Curry Perfection
  • 1 tsp peanut, sunflower or veggie oil
  • ½ to ¾ tsp cumin seeds
  • ¾ cup chopped onion
  • 3 cloves of garlic chopped
  • ½ inch ginger chopped
  • 1 tsp coriander powder
  • ½ tsp garam masala or curry powder
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • ¼ to ½ tsp cayenne/red chili powder
  • 6 oz tomato paste
  • 1, 15 oz can chickpeas drained
  • 1 cup chopped sweet potato
  • 1 cup chopped and peeled winter squash
  • 1 can coconut milk
  • ½ cup water
  • ¾ tsp or more salt
  1. Heat oil in a skillet over medium heat, add cumin seeds and cook until they change color and get fragrant.
  2. Add onions, garlic and ginger and cook until translucent.
  3. Add the spices and mix in. Cook for 30 seconds.
  4. Add tomato paste and the water, mix, cover and cook for five minutes.
  5. Add chickpeas, sweet potatoes, winter squash, coconut milk and salt. Mix, cover and cook for 15 to 20 minutes, until tender.
  6. Taste and adjust salt and spice. Serve as is, with rice, lentils, quinoa or naan.


Garlic Parmesan Carrots and Parsnips

Can you seriously think of better ways to enjoy carrots and parsnips than drowning them in butter, garlic and Parmesan cheese?!? I didn’t think so. Check out our Garlic Parmesan Carrots and Parsnip recipe to have your mind blown:

Garlic Parmesan Carrots and Parsnips
  • 1 lb carrots and/or parnsips, chopped into 1” pieces
  • 3 tablespoons melted butter
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • Salt & pepper
  1. Preheat the oven to 400F.
  2. Mix the melted butter and garlic together.
  3. Coat the carrots well with the butter mixture. Arrange the carrots on a baking sheet lined with parchment paper. Drizzle the extra butter garlic mixture on top of the carrots.
  4. Roast for 15 minutes, then top the carrots with the Parmesan cheese. Roast for another 10 minutes or until the cheese melts and slightly browned. Remove from the oven and sprinkle with salt and pepper to taste, if desired.


Winter Squash Lasagna

Looking for a fun new lasagna recipe? Look no further than our Winter Squash Lasagna. A great lasagna to make in the fall when winter squash and spinach abound!

Winter Squash Lasagna
  • 1 container ricotta cheese
  • 4 oz. mozzarella
  • ⅛ tsp. freshly grated or ground nutmeg
  • ¼ cup grated Parmesan
  • 2 tbsp grated Parmesan
  • Salt
  • Black Pepper
  • 1 bunch spinach, thick stems discarded
  • 10-12oz winter squash puree (peeled, boiled or roasted & blended)
  • 6 no-boil lasagna noodles
  1. Heat oven to 425°F.
  2. In a large bowl, combine the ricotta, mozzarella, nutmeg, ¼ cup Parmesan, ½ tsp salt and ¼ tsp pepper; fold in the spinach.
  3. Spread ½ cup of the squash on the bottom of an 8-in. square baking dish.
  4. Top with 2 noodles and spread a third (about ¼ cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the ricotta mixture; repeat.
  5. Place the remaining 2 noodles on top; spread with the remaining squash and dollop with the remaining ricotta mixture.
  6. Sprinkle with the remaining 2 Tbsp Parmesan.
  7. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes.


Creamy Bacon Garlic Cabbage

This hearty and mighty delicious Creamy Bacon Garlic Cabbage recipe is a winter favorite! Try it for yourselves:

Creamy Bacon Garlic Cabbage
  • 4 slices bacon
  • ¼ cup butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • ½ sour cream
  • 3 cloves garlic, minced
  • 1 medium head savoy cabbage, cored and shredded
  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
  2. Whisk the butter, flour, and salt into the drippings in the same pan.
  3. Stir in the cabbage and garlic, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.
  4. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.