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.


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.


ABC (Avocado Beet Citrus) Salad

This filling ABC (Avocado Beet Citrus) Salad is a tasty and refreshing treat that you can enjoy all winter long! Check it out:

ABC (Avocado Beet Citrus) Salad
  • 7-8 small beets or 3-4 medium beets, cubed
  • 4 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • 1 tablespoon + 1 teaspoon sherry vinegar
  • 2 oranges + 1 tablespoon freshly squeezed orange juice
  • 3 tablespoons hazelnuts, toasted and coarsely chopped
  • 1 avocado, cubed
  • olive oil, for drizzling & salt for sprinklin’
  1. Preheat the oven to 400.
  2. Place the beets in a small roasting pan. Toss with olive oil and salt and roast for 15 - 20 minutes until tender. Allow to cool until able to be handled.
  3. Meanwhile, prepare the orange segments. Trim both ends of the oranges. Remove the peel of the orange. Be sure to remove all of the white pith. Using a knife, carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside.
  4. Use the remaining orange core to squeeze out the orange juice.
  5. Toss the beets in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.
  6. Add the avocado slices, and season with salt and pepper. Top with orange segments and hazelnuts. Lightly drizzle with olive oil and serve immediately.


Refrigerator Pickles

Such a pretty way to prepare beauty heart radishes! These easy refrigerator pickles are an easy and tasty way to prepare any kind of radish.

Refrigerator Pickles
  • 1 to 2 beauty heart radishes, thinly sliced into rounds
  • ½ cup distilled white vinegar
  • ½ cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 cloves garlic, peeled
  • ½ teaspoon peppercorns, lightly crushed
  1. Place radish slices into a clean canning jar.
  2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, & simmer for one minute or until the sugar and salt are dissolved.
  3. Remove from heat and add the garlic & peppercorns.
  4. Pour the hot liquid including the garlic & peppercorns over the radishes.
  5. Let cool to room temperature, then cover & refrigerate.


Honey Roasted Turnip the Beet

This Honey Roasted Turnip the Beet recipe is sure to turn up your cooking game this fall! You can go wrong serving this is a fun and delicious side dish.

Honey Roasted Turnip the Beet
  • 2 medium turnips, sliced into wedges
  • 2 medium beets, sliced into wedges
  • 3 tablespoons extra virgin olive oil
  • ¼ cup honey
  • Thyme
  • Salt
  • Black pepper
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss turnips and beets with the extra virgin olive oil and honey.
  3. Scatter the vegetables on the prepared pan and sprinkle with some thyme. Season with salt and pepper.
  4. Bake at 350°F for 35 to 40 minutes, stirring occasionally, until turnips and beets are tender, brown, and fragrant.
  5. Transfer the vegetables to a serving platter and serve hot. To re-heat, place back in the oven for 10 minutes.


Ethiopian Veggie Skillet

If you’re looking for a simple, delicious recipe, look no further! This Ethiopian Veggie Skillet is sure to satisfy.

Ethiopian Veggie Skillet
  • ½ cup olive oil
  • 4 carrots, sliced
  • 1 onion, sliced
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ head cabbage, shredded
  • 5 potatoes, cut into 1-inch cubes
  • Optional: Add another root veggie to the mix!
  1. Heat the olive oil in a skillet over medium heat.
  2. Cook the carrots and onion in the hot oil for about 5 minutes.
  3. Stir in the salt, pepper, cumin, turmeric and cook for a minute more.
  4. Next, add in the cabbage and cook for another 15 to 20 minutes, stirring frequently.
  5. Add the potatoes to the skillet and cover.
  6. Reduce the heat to medium-low and cook until potatoes are soft, 20 to 30 minutes, stirring as needed to make sure that the veggies don’t burn.


Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are sure to become a staple in your home! Don’ have kale? Try subbing another veggie!

Stuffed Sweet Potatoes
  • 2 medium sweet potatoes
  • 4 large kale leaves, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp olive oil
  • ½ cup sour cream
  • Red pepper flakes
  • Salt & pepper to taste
  1. Prick the sweet potatoes several times with a fork and place in a 400 degree oven for 40 - 60 minutes, until baked all the way through.
  2. While the potatoes are cooking, saute the garlic in the olive oil until fragrant.
  3. Add the kale, red pepper flakes and a pinch of salt to the skillet and continue to cook until the kale is very tender.
  4. Cool the sweet potatoes slightly and slice open on top like you would a baked potato.
  5. Place a dollop of sour cream in each sweet potato and top/stuff with the kale mixture. Enjoy!


Roasted Kalettes

Roasted Kalettes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 3 cups cleaned Kalettes™
  • salt and pepper to taste
  • red chili flakes (optional)
  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, toss well to combine the olive oil, garlic, Kalettes™.
  3. Season with salt, pepper, and chili flakes. Spread on an ungreased baking sheet.
  4. Roast for 13-15 minutes, until the Kalettes’™ leaves are crisp, and the bottom part is tender.
  5. Serve hot. Serves 4.


Mashed Root Trio

This Mashed Root Trio is such an easy and delicious way to serve up all sorts of tasty veggies to your family and friends. We love making this recipe for Thanksgiving!

Mashed Root Trio
  • 6 carrots chopped
  • 3 parsnips, chopped
  • 2 scarlet turnips chopped
  • ½ cup butter
  • ½ cup heavy whipping cream
  • ¼ teaspoon ground nutmeg
  • 1 pinch cayenne pepper, to taste
  • salt & pepper to taste
  1. Bring a large pot of salted water to a boil and add in the veggies. Return to a boil and then lower to a simmer. Cook until the roots are tender, around 30 minutes.
  2. Drain & return the veggies to the pot with the burner turned to low. Add in the remaining ingredients and mash together until creamy. Serve warm!


Creamy Leek & Kalette Pasta

Holy creamy goodness! This pasta is so yummy, you’re sure to make it again and again. If you don’t have kalettes, try substituting kale or brussels sprouts.

Creamy Leek & Kalette Pasta
  • 12 ounces penne pasta
  • 4 slices bacon, cut into ½-inch pieces
  • Your Kalettes
  • 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
  • Salt
  • Freshly ground pepper
  • ¾ cup heavy cream
  • ½ cup grated parmesan cheese, plus more for topping
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta and rinse with cool water.
  2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
  3. Add the leeks and kalettes to the drippings in the skillet. Season with a ½ teaspoon salt and a ½ teaspoon of pepper and cook, stirring occasionally, until soft, about 3 minutes.
  4. Add the heavy cream and cook until it begins to thicken, about 2 minutes. Add the pasta to the skillet along with the parmesan, half of the bacon and ½ teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen.
  5. To serve, top with the remaining bacon, and of course more parmesan cheese.