​
​Prep Time: 10 minutes
Cook Time: 40 minutes

3 ½ cups uncooked carrots, cut into chunks
3 ½ cups uncooked butternut squash, peeled & cubed
6 medium shallots, quartered
1 tablespoon olive oil
1 teaspoon salt
​½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon black pepper
1 tablespoon fresh thyme, chopped

1. Preheat oven to 425 F.
2. Drizzle large baking sheet with oil. Spread carrot, squash, and shallot in a single layer. Drizzle with oil, season with salt, cinnamon, cumin, and pepper. Toss to coat all of the veggies with oil and seasoning.
3. Roast until well browned, stirring once halfway through cooking, 30-35 minutes. Serve veggies right out of the oven and top with chopped fresh thyme.

Prep Time: 5 minutes
Cook Time: 20 minutes

1 bunch of tatsoi
1 medium yellow onion
6 medium mushrooms
1 clove of garlic
1 tablespoon olive oil
1 cup cooked brown rice
1 large egg, beaten
Soy sauce
Salt & pepper

1. Cook 1 cup of brown (or white) rice according to package instructions.
   
2. Slice root off of bunch of tatsoi, so you have individual stems with leaves. Rinse in cold water, pat dry. Slice off leaves, and set aside. Chop stems into 1-inch pieces.
   
3. Heat large skillet over medium-high heat. Dice onion, slice mushrooms, and mince garlic. Add 1 tablespoon of oil to skillet. Add onion, garlic, and mushrooms to pan to pan and saute for one minute.
   
4. Add chopped tatsoi stems and stir fry for a few minutes , until stems turn bright green. Stri in cooked rice and add 1 tablespoon of soy sauce.
   
5. Push rice and veggies to one side of pan and add a beaten egg and scramble until mostly cooked and fold into the stir fry mix. Add tatsoi leaves and stir fry for an additional minute or two until the leaves are wilted.
   
6. Season with more soy sauce and salt/pepper to taste. Serve immediately!
   
   

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Prep time: 10 minutes
Cook time: 15-25 minutes

½ pound patty pan summer squash (cut into 1-inch chunks)
1 shallot (sliced thin)
1 teaspoon chopped fresh thyme
1 tablespoon olive oil
Pinch of sea salt

1. Preheat oven to 400 degrees F
2. Mix all ingredients together in a bowl
3. Spread mixture onto a sheet pan and bake in oven for 15-25 minutes until the squash is tender 
4. Serve on the side of any of your favorite entrees!

     This recipe can also be cooked in a large pan on the stove top at medium heat until the squash is tender.

Prep time: 15 minutes
Cook time: None!

Salad
1/2 lb chopped kale (about one bunch)
1 medium apple sliced
1/4 cup raisins or cranberries
1/2 cup walnut halves or pecans
Shaved parmesan (optional) to garnish 

​Vinaigrette
1/3 cup olive oil
1/4 cup apple cider vinegar
1 clove garlic finely chopped
1 1/2 Tbsp Dijon mustard
1/4 tsp salt
freshly cracked pepper to taste

1. Vinaigrette: Combine all ingredients in right column in a small bowl. Whisk until smooth. Season with salt & pepper to taste. 
2. Combine chopped kale, apple, raisins, and nuts. Drizzle with vinaigrette and toss to combine. Sprinkle with shaved  parmesan (optional) and serve.

Prep Time: 10 minutes
Cook time: 20-30 minutes
​
6 tablespoons olive oil, divided. More for drizzling.
1 15 oz. can chickpeas, drained and rinsed
4 sprigs thyme
¼ teaspoon crushed red pepper
8 small skin-on, bone-in chicken thighs ( ~ 2 ½ lbs)
Salt & pepper
3 cups arugula
1 tablespoon lemon zest
2 tablespoons fresh lemon juice

1. Heat oil in a medium-sized skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes. Stir occasionally, until warmed through, about 5 minutes. Transfer to bowl.
   
2. Prepare grill for medium heat (or oven at 375 F). Brush chicken with 4 tablespoons oil, season with salt & pepper. Grill chicken, skin side down, until golden brown and lightly charred, about 10 minutes. Turn and grill until cooked through, about 4 additional minutes.
   
3. Toss arugula, lemon zest and olive oil. Serve chicken on top of arugula, sprinkle herbed chickpeas on top.
   

Prep Time: 10 minutes

Salad:

1 head of butter leaf lettuce
1 medium gala apple
¼ cup thinly sliced red onion
¾ cup walnuts, pecans, or almonds, toasted
⅓ cup crumbled feta cheese
⅓ cup olive oil
​
Vinaigrette:

2 tablespoons balsamic vinegar
1 tablespoon mustard
2 tablespoons honey
Salt & pepper

1. Combine chopped lettuce, apples, red onion, and nuts. Drizzle with vinaigrette and toss to combine. Sprinkle with feta and serve.
2. Vinaigrette: Combine all ingredients in a small bowl. Whisk until smooth. Season with salt & pepper to taste.

Click here to download a PDF of this week's recipes!

Prep Time: 5 minutes 
Cook Time: 30 minutes


1/4 pound fresh cayenne peppers, stems removed
2-3 jalapenos, stems removed
2-3 whole medium-sized tomatoes
3 large cloves garlic, peeled and hard tips cut off
1 teaspoon salt
2 cups white vinegar (or just enough to cover the peppers)

​

1. Place the peppers, tomatoes, garlic, and salt in a medium pot with a lid. Add the vinegar and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
   
2. Carefully pour the contents into a blender, place the pot on the side, and puree until smooth (about 2 minutes). Strain through a fine mesh strainer to remove the seeds. Pour back into the pot and bring to a boil over high heat. Once boiling, turn the heat off and allow to cool before pouring into containers to refrigerate.
   

                                                                                                                   Prep Time: 10 
Cook Time: 25-30
​ 
2 teaspoons olive oil
1 onion, diced
1 carrot, peeled, diced
1 celery stalk, diced
1 garlic clove, minced
¼ tsp chile flakes, or diced fresh cayenne
1 can diced tomatoes
1 cup diced romano beans                                                        2 cups vegetable broth 
¾ cup tubetti pasta
                                                                                                                   2 cups packed spinach
                                                                                                                   2 tablespoons grated parmesan
                                                                                                                   ¼ cup chopped fresh basil

1. Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic, romano beans, and chile flakes. Cook until veggies are slightly tender, about 3 minutes.
2. Add tomatoes, beans, broth, pasta, and ¾ cup of water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min.
3. Stir in spinach. Garnish with grated parm and basil.
   
   

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​Prep Time: 10 minutes
Cook Time: 28 minutes

1 ½ lbs thin sliced chicken cutlets
1 teaspoon olive oil
8-10 small sweet peppers, sliced into rounds
1 zucchini halved longways, then sliced into half moons
1 teaspoon dried oregano
¼ balsamic vinegar
½ cup crumbled feta

1. Heat oil in large skillet over medium heat. Place chicken on a plate and pat dry with paper towel (this helps to sear the chicken and hold in all of the juices). Sprinkle both sides of the chicken with salt & pepper.
   
2. Places chicken on skillet. Cook one side for 4-5 minutes. Carefully flip over chicken and let cook 3-4 minutes longer. At this time add your sliced zucchini, peppers, and oregano to pan.
   
3. Toss vegetables then add ¼ cup balsamic vinegar over chicken. Let simmer on low for a few minutes until veggies are cooked through. Top each chicken cutlet with feta & serve with veggies.
   

Prep Time: 5 minutes

3-5 mini cucumbers
​2 teaspoons salt
¼ cup rice vinegar
2 tablespoons sugar
Pinch of salt
2 tablespoons sesame seeds

1. Toss together cucumber slices and salt in a small bowl, let stand for 5 minutes. Drain & rinse.
2. Toss together cucumbers, scallions, vinegar, sugar, soy sauce, and sesame seeds in a medium bowl. Serve as a side with meat, stir fry, or just enjoy as a tangy snack!

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Prep Time: 20 minutes
Cook Time: 40 minutes

1 large eggplant, cut into ⅓ in. cubes
6 tablespoons olive oil
2 medium zucchini, cut into ⅓ in cubes
1 medium yellow onion, chopped
1 bell pepper, diced ¼ in pieces
5 garlic cloves, chopped
5 vine-ripened tomatoes, cut into ⅓ in cubes
1 tablespoon tomato paste
2 teaspoons fresh chopped thyme
¾ teaspoon sugar
¼ teaspoon crushed red pepper flakes (optional)
3 tablespoons fresh chopped basil

1. Heat oil in large pan over medium heat. Add eggplant, season with ¼ tsp. salt. Stir frequently until soft & brown. Transfer to plate & set aside.
   
2. Repeat step 1 in same pan (no need to wash) with zucchini.
   
3. Add 2 more tablespoons of oil to the pan and saute onion and pepper. Stir frequently for about 5 minutes. Add garlic, cook until fragrant. Add tomatoes, tomato paste, thyme, sugar, red pepper, ¾ tsp. salt. Stir occasionally for 10 minutes. Add cooked eggplant and zucchini and simmer for 10 minutes uncovered. Sprinkle with fresh thyme & basil. Serve with warm, crisp bread, over pasta, or enjoy by itself!
   

​Rinse jicama.

​Using a vegetable peeler or paring knife carefully remove all of the brown skin.

​
​Slice into 1/8 - 1/4 inch circles and then into sticks. 

​Arrange sticks on flat surface and drizzle with juice of 2 limes and sprinkle with 1 - 2 teaspoons of red chile powder. 

In under 5 minutes you can prepare a crunchy, flavorful snack!


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​Prep Time: 10 minutes
Cook Time: 50 minutes

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter (softened) or coconut/canola oil
⅔ cup sugar
2 eggs
1 cup peeled & mashed kiwi

​

​

1. Preheat oven to 350 F. Grease and flour a  loaf pan.
   
2. Sift together flour, baking powder baking soda and salt and set aside.
   
3. In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan, place sliced kiwi (optional) along top, and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.
   

​
Prep Time: 10 minutes (or 1 hour if you let it marinate)
Cook Time: 40 minutes
 
½ lb white button mushrooms (all of your share)
1 lb. zucchini (all of your Share)
1 oz. crumbled feta cheese
3 teaspoons chopped fresh parsley
Marinade:
⅛ cup olive oil
1 tablespoon balsamic vinegar
½ tsp dried thyme
Black pepper to taste

1. Preheat oven to 400 F. Wash the mushrooms with cold water and let drain. While mushrooms are draining, cut zucchini lengthwise and take a spoon to scrape out the seeds (it’s also okay to leave them in if you prefer), dice into bite-sized pieces.
2. Whisk together olive oil, balsamic vinegar, dried thyme, and black pepper to make the marinade and place zucchini and mushrooms in bowl and cover with the marinade. If you’re preparing ahead you can let the zucchini and mushrooms marinate for 1-2 hours for extra flavor. If you don’t have time, they’re still delicious cooked right away!
3. When you’re ready to cook, spread veggies on baking sheet - try to keep in one layer. You can use two baking sheets if one is too crowded. Place in the oven and turn after 15 minutes. Place in the oven for 15-20 minutes more or until the the zucchini and mushrooms are tender and slightly brown. Place in serving dish, sprinkle crumbled feta and chopped parsley on top. Sere hot!

​Click here to download a PDF of this week's recipes!

​Peaches are great sliced and tossed on top of hot & cold cereal. If you’re into oatmeal, try adding sliced peaches when your oats have 2-3 minutes left to cook to soften them up and release more juice and sweetness!

​

​Pasta doesn’t always have to be covered in a thick red sauce. Embrace the vibrant flavors of summer with a no-cook fresh pasta sauce! Chopped tomatoes, garlic, basil, salt, pepper and parmesan cheese make a great sauce that’s also quick & easy!




Click here to download a PDF of this week's recipes!

​



​Prep Time: 5 minutes

⅓ cup rolled oats
⅓ cup plain yogurt
½ cup plain, vanilla or other flavored yogurt
⅛ tsp cinnamon
1 tsp honey or maple syrup (if desired)
½ cup mango, diced
½ cup blueberries

​

Slice mango and place in a container with blueberries, put in fridge.

1. Mix all ingredients (except fruit) together in a container with a lid. Place lid on container and refrigerate overnight or at least 8 hours.
2. Layer yogurt & sliced fruit in a bowl and enjoy.
3. You can prep the fruit the night before, place in a separate container, and just dump it on top of the oats when you’re ready to eat them at work, school, on the go, etc.!​

Prep Time: 20 minutes
Assembly Time: 5 minutes

 
Salad:
2 handfuls of cherry tomatoes, halved
1 pound green beans
1 red onion, cut in half circles
1 handful chopped parsley
3 ½ - 4 oz. feta, cubed
​
Dressing:
1 ½ tablespoons balsamic vinegar
1 tablespoon olive oil
1 ½ tablespoons honey
1 pinch of salt

Nut topping (optional):
                                                                                                                                                   15-20 pecan halves
                                                                                                                                                   1 tablespoon light brown sugar
                                                                                                                                                   1 teaspoon olive oil
                                                                                                                                                    ⅛-¼ teaspoon hot sauce

1. Fill medium-sized pot with ¼ water, add rinsed and trimmed string beans, bring to a boil and let steam for 5 minutes, or until bright green. Drain and rinse with cold water to stop cooking process.
   
2. Preheat oven to grill setting and arrange cherry tomato halves, cut-side down, on a pan lined with parchment paper or tin foil. Grill for 10-15 minutes, or until tomatoes start to brown & soften.
   
3. Place dressing ingredients in a small bottle or container and shake until combined
   
4. In a dry frying pan over medium-high heat, lightly toast pecan halves for 3 minutes. Lower heat and add sugar, olive oil, and hot sauce. COntinue toasting for 2 minutes, or until coated. Stir frequently, cool and chop finely.
   
5. Place drained beans and roasted tomatoes in a large bowl. Add onion & chopped parsley. Mix well. Add dressing before serving and toss until evenly coated. Top with feta & toasted pecans.
   

1. Preheat oven to 400 degrees. Season chicken liberally with salt & pepper
2. In a large skillet add chicken, skin side down and cook until skin crisps, about 3 minutes.Add potato, apple and seasoning of choice. Toss and coat to arrange potato & apple around pan, making sure chicken is skin-side down. Transfer skillet to oven*** and roast for 20 minutes. Flip chicken, then roast additional 15 minutes, or until juices in chicken run clear, and potatoes are soft & golden brown.
3. Return skillet to stove top, remove chicken and add spinach, toss with potatoes & apples until spinach has wilted. Add chicken back to skillet & serve.

***If you don’t have an oven-safe skillet, transfer ingredients to any oven-safe dish and cook. Wilt spinach in a pan on the stove top separately and add at the end.

Prep Time: 15 minutes
3-4 mini cucumbers, cut into ¼ inch pieces
1 cup plain Greek yogurt
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 garlic clove, crushed
¼ Cup chopped mint
1-2 pinches of salt
​
​

1. Toss cucumbers in small bowl with 2 generous pinches of salt, firmly squeeze several times with your hands to release excess water. Drain.
   
2. Mix salted cucumbers with yogurt, oil lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temp until it tastes garlicy - discard crushed garlic clove. Stir in mint just before serving.
   
3. Goes great with pita, crackers, veggies, and grilled meat!