Prep Time: 10 minutes
Cook Time: 35 minutes

1 tablespoon olive oil
1 cup diced carrots
¼ cup chopped onion
½ teaspoon fresh grated ginger root or powdered ginger
¼ cup chopped yellow onion
2 cups vegetable broth
2 ½ teaspoons chopped fresh dill
¼ cup milk or milk substitute (coconut milk works well here!)
Salt & pepper to taste

1. Heat small saucepan on medium-high. Add oil, chopped carrots, onion and ginger. Add potatoes and then broth and bring to a boil. Reduce heat and simmer until potatoes are tender. Strain liquid into separate container.
   
2. Put veggies in a blender or food processor with dill and pour in just enough liquid to cover veggies. Puree in stages if necessary. Discard excess broth. Return veggie puree to pan. Stir milk or milk substitute into the pan with the veggies. Season with salt and pepper. Heat, being careful not to bring it to a boil, serve immediately.
   

Prep Time: 10 minutes

​1 medium purple daikon radish sliced thin
2 medium tomatoes, diced
2 medium cucumbers, diced
4 green onions, sliced
½ bunch parsley
1 tablespoon olive oil
1 tablespoon vinegar (rice, white wine, or red wine)
½ teaspoon salt
⅛ teaspoon pepper

1. Cut off the greens from the radishes. Wash the radishes and cut off the bottom roots and the top green parts. Chop the radishes into pieces.
   
2. Chop the tomatoes, cucumbers, parsley and green onions.
   
3. Put all cut-up veggies in a bowl.
   
4. Combine oil vinegar, salt & pepper. Drizzle over veggies. Sprinkle with salt and pepper.
   
5. Toss the radish salad with your hands so everything is combined. ​
   

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​Prep Time: 15 minutes
Cook Time: 40 minutes

3 medium purple sweet potatoes
1 medium yellow onion
3 tablespoons oil (more for cooking egg and roasting potatoes)
Spinach from your Share
3 large eggs
Salt & pepper
Red pepper flakes
Cilantro & green onions to garnish

1. Preheat oven to 375 degrees. Scrub potatoes & cut into 1 inch chunks with the skin on (lots of nutrients are packed in the skin!). Toss potatoes in oil to coat, place in oven and roast for 20 minutes, or until tender.
   
2. Place 2 tablespoons of oil in a skillet and heat over low and add onion, cooking until soft.
   
3. Add potatoes to skillet with additional oil and increase temp to medium-high. Cook potatoes for 5-6 minutes, until brown and flip. Repeat for 20 minutes until all sides of potatoes are browned. Add spinach and cook until wilted. Season potatoes and onion with pepper & salt, and red pepper flakes to taste. Cook eggs in separate pan. Place eggs on top of browned potatoes, and garnish with cilantro & green onion.
   

​Prep Time: 5 - 10 mins
Cook Time: 45 mins - 1 hour

1 medium acorn squash, cut in half lengthwise
Melted butter or olive oil
Salt
Pepper
¼ teaspoon cinnamon
½ teaspoon brown sugar

​

1. Heat oven to 375 F. Cut squash in half from stem to tip. Hold the squash in both hands and pull the two halves away from each other.
2. Scrape out the seeds and strings from inside both halves. Place the halves cut-side up in a roasting pan or baking sheet, drizzle with olive oil or butter and use your hands to evenly distribute it between the two halves. Season with salt, pepper, cinnamon and brown sugar. Place in oven cut-side facing up and roast until caramelized and brown, around 45-60 minutes, or until you can pierce easily with a fork.
3. Make a great side for any meal. Serve hot, and have fun scooping out the sweet, buttery, tender squash from the skin!

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​Prep Time: 10-15 minutes
Cook Time: 45 minutes

1 jester squash (1-2 lbs)
2 cups water
1 cup chix or veg broth
1 tablespoon chopped rosemary
2  tablespoons olive oil
1 diced yellow onion
2 minced garlic cloves
1 cup dry basmati rice
1 teaspoon chopped parsley
Salt & pepper
½ cup grated cheese

1. Preheat oven to 400 F. Coat casserole dish with oil or baking spray and set aside. Cut squash in half lengthwise and scoop out seeds. Fill dish with 1 inch of water. Microwave on high for 12 minutes OR place in oven for 20-25 minutes or until soft, but not mushy. Remove from microwave or oven, let cool. Peel & cut into cubes.
   
2. Combine water, broth and chopped rosemary in a saucepan and bring to a boil. Meanwhile, warm skillet to medium-high heat and add 1 tablespoon oil Add onion and cook 4-5 minutes, or until translucent and soft. Stir in minced garlic and cook for additional 30 seconds. Add rice and 1 tablespoon olive oil and stir for 1 minute. Stir in the broth mixture, prepared squash, parsley, salt and pepper. Bring to boil. Transfer rice mixture to prepared casserole dish and bake for 20-22 minutes, or until most of the liquid has evaporated. Sprinkle cheese and bake for 2-3 additional minutes Remove from oven and serve hot!
   

Prep Time: 5 minutes
Cook Time: 25 minutes


1.5 pounds russet potatoes diced into 1 inch pieces (skin on)
1 bunch kale, stems removed, leaves torn into 2 inch pieces
​1 garlic clove, thinly sliced
Salt & pepper
2 tablespoons olive oil
Pinch red pepper flakes

​

1. Bring potatoes to a boil in a medium saucepan of salted water. Reduce heat and simmer until tember, about 10 minutes. Stir in kale and cook until just wilted, 1-2 minutes. Drain.
2. Heat oil in a large pan over medium-high heat. Add potatoes & kale and cook, stirring, until potatoes are golden brown. Add garlic and pepper flakes, cook about 1 minute. Season with salt and pepper. Serve right away or at room temp. ​

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Prep Time: 10 minutes
Cook Time: 1 hour

2 cups flour
1 ½ cups sugar
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
3 eggs
¾ cup oil
1 tablespoon vanilla
2 cups grated zucchini
1 ½ cups chopped walnuts or pecans (optional)

1. Preheat oven to 350 Fahrenheit. Prepare two medium loaf pans with parchment paper, or butter and flour.
2. Combine flour, sugar, salt, baking soda, and cinnamon in a bowl. Whisk to combine.
3. In a large bowl, beat the eggs. Add the oil, vanilla and zucchini and mix together.
4. Add the dry ingredients to the wet mixture. Add walnuts and mix until just combined.
5. Divide evenly into two medium loaf pans and bake for 1 hour.

​

Prep Time: 3 minutes
Cook Time: 20 minutes


1 pound of farfalle (or your favorite pasta)
1  cup crumbled feta cheese
2 pints cherry tomatoes
6 cups watercress leaves
Salt & Pepper to taste
Red pepper flakes for garnish (optional)

1. Cook pasta according to package directions
2. Place cheese in a large bowl, top with watercress. Before draining pasta, take ¼ cup of cooking water from pot and pour it over the watercress. This will cause the cheese to soften and the watercress to wilt slightly.
3. Place tomatoes in a colander. Drain pasta over the tomatoes to quickly blanch them.
4. Toss with watercress and cheese; sprinkle with salt & pepper. Serve.

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Prep Time: 5 minutes
Cook Time: 15 minutes


​Your share of black radishes (1 lb.)

2 tablespoons olive oil

Salt & pepper to taste

​

1. Preheat oven to 400.
2. Using a mandoline slicer or a sharp knife, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.
3. Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.

Prep Time: 15 minutes
Cook Time: 35 minutes

​1-2 tablespoons olive oil
3 green onions, white portion only, thinly sliced
½ pound ripe fresh tomatoes, peeled, seeded, diced, or 1 can plum tomatoes, coarsely chopped with juices
1 small dried red chili (optional)
1 lb. romano beans, ends trimmed
Salt & pepper to taste
1 tablespoon chopped flat-leaf parsley

1. In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat. Add the green onions and cook, stirring, until translucent, about 8 minutes. Add the tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the tomatoes reduce slightly, about 10 minutes.
2. Stir in the beans and season with salt and a few grinds of pepper. Reduce the heat to low, cover and cook until the beans are very tender, about 30 minutes. Check frequently and add 2 Tbs. hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered and refrigerated, and then reheated gently the next day. It will taste even better the second day).
   

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Prep Time: 20 minutes
Cook Time: 40 minutes

1 ½ cups brown, white or wild rice
2 teaspoons salt, divided
3 delicata squash
3 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried chili powder
1/2 yellow onion
​2 cloves garlic
1 carrot 
½ bunch of kale, spinach, or other green of your choosing
3 tablespoons butter or oil
½ cup shredded cheddar cheese
Black pepper to taste
¼ cup pepitas (pumpkin seeds) optional

1. Cook rice according to package directions.
   
2. Preheat oven to 450 F. Wash squash, cut each in half lengthwise and scoop out seeds with spoon. Rub both sides of each half with olive oil. Sprinkle each with pinch of salt and herb mixture (basil, oregano, chili powder). Place squash cut-side down on a baking sheet lined with parchment paper or foil and bake for 25-30 minutes or until tender enough to pierce with a fork.
   
3. Mince onion and garlic. Cut carrot into ¼ inch pieced. Remove stems from kale and chop into thin strips.
   
4. Add 3 tablespoons of butter or oil to a hot pan on medium-high heat. Add carrot, onion, garlic and saute until carrot is soft, about 10 minutes. Add kale and saute for 2 more minutes. Add cooked rice, cheese, salt, and pepper. Remove from heat and add the mixture into the wells in the squash.
   
5. Top with pepitas, serve warm.
   

​
Prep Time: 10 minutes
Cook Time: 30 minutes


1 ½ pound red potatoes, cut into bite-size pieces
½ bell pepper, diced
2 cloves garlic, diced
1 serrano pepper, sliced thin
½ teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon black pepper
2 tablespoons olive oil
Salt to taste
Cilantro (optional)

1. Preheat oven to 400 F and line a baking sheet with parchment paper or foil.
2. Combine potatoes, bell pepper, onion, garlic, serrano pepper, paprika, cayenne, pepper, oil in large bowl. Stir.
3. Spread potato mixture onto baking sheet. Place in the oven for 25 minutes, flipping halfway. Increase heat to 500 degrees and cook until crispy, approximately 10 minutes.
4. Remove from oven and top with salt and cilantro.
5. Serve hot and enjoy!

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4 large apples
​3 tablespoons olive oil
1 cup cooked diced meat (ex. sausage, bacon, roasted chicken)
1 cup dice veggies of your choosing (ex. onion, pepper, Brussels sprouts, kale, mushroom)

1 cup diced apple insides
3 garlic cloves, diced
½ tablespoon fresh thyme
½ tablespoon fresh oregano
1 teaspoon salt
Shredded cheese for topping

1. Preheat the oven to 375 degrees F. Cut a thin slice off the tops and bottoms of your apples.  With a melon baller or sturdy spoon, scoop out the insides of the apples, leaving a 1/2 inch thick wall of apple on all of the sides and the bottom. Discard the bits of core and dice the remaining apple insides.
   
2. In a large saucepan, heat 2 tablespoons of olive oil. When the oil is hot, add the meat, vegetables, diced apple, herbs, garlic, and salt to the pan. Cook, stirring often, until the ingredients are heated all the way through and any uncooked veggies are softening. While the filling is cooking, smear the remaining tablespoon of olive oil around the inside and outside of each of the apples and place them in a baking dish.
   
3. When the filling has cooked, remove it from heat and spoon equal amounts into the cavities of the apples. Pack the filling in firmly. Bake the apples for 25-30, add cheese to the top of the apples and bake them for an additional 2-3 minutes or until the cheese has melted.
   

​1 avocado, halved lengthwise, pitted and diced
¼ cup olive oil
1 head romaine lettuce
1 watermelon radish, very thinly sliced
¼ cup chopped fresh cilantro

1 shallot (or ¼ large yellow onion and one garlic clove) finely diced
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
Salt to taste

1. In a small bowl, stir together the shallot, lemon juice, vinegar, and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil.
2. In a large bowl, combine lettuce, radish, and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed.. Serve immediately. Yields 4 servings. ​

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​
​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.

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