Recipes

Beet and Potato Home Fries

Dice one bunch of peeled beets, about 3, and 2 russet potatoes into 1/4 inch cubes. Chop beet greens into 1 inch ribbons. Dice 1/4 cup of red onion and mince 1 clove of garlic. Add diced onion and beets to a deep skillet over medium high heat with 3 tbsp cooking oil. Saute for 3-5 minutes, then add garlic, cubed potatoes, 1 tsp fresh thyme, 1-2 tsp salt, 1/2 tsp pepper, and saute another 3-5 minutes until all vegetables are tender. Stir in beet greens and 1 tbsp apple cider vinegar and toss until greens are wilted, then serve and enjoy. 

Chicken Celery Salad

Shred 4 cups of cooked chicken. Dice 1/4 cup red bunching onions, 3/4 cup celery greens and stems (about 2/3 bunch). Finely chop 2 tbsp dill, and 2 tbsp parsley. Combine chicken, red onion, celery, dill, and parsley with 1 cup mayonnaise, 2 tsp fresh lemon juice, 1 tsp Dijon mustard, 2 tsp salt, and 1/2 tsp ground black pepper. Stir ingredients to combine thoroughly, then serve as a salad or atop crunchy bread. 

Romaine Salad with Creamy Sriracha Dressing

Chop romaine head into bite sized pieces. Toss with creamy dressing.

To make dressing- combine 1/4 cup mayonnaise with 2 tbsp sour cream, 2 tbsp Greek yogurt, 2 tbsp white vinegar, 2 tsp sugar, 1/2 tsp Sriracha, and 1 tbsp finely chopped dill. 

Slow Cooker Brassica Greens with Ham

Dice 1/4 yellow onion and mince one clove of garlic. Wash and cut brassica greens mix into 1 inch ribbons, and finely chop stems (if desired). Dice 1/4 lb of ham into bite sized pieces. Combine all ingredients in a slow cooker with 2 cups chicken stock or water, 1 tbsp apple cider vinegar, 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/2-1 tsp red pepper flakes. Cook on high for 4-6 hours, stirring 1-2 times throughout. Serve and enjoy!

Swiss Chard and Basmati Rice Soup with Summer Squash 

Dice summer squash into 1/4 inch cubes, and cut Swiss chard into 1 inch ribbons. Dice Swiss chard stems into 1/4 inch pieces. Finely chop 1/3 bunch of celery greens, 1/2 bunch of red onions, bulbs and stems, and 3 medium carrots. In a large stock add 2 tbsp cooking oil over medium high heat. Add celery, onion, and carrot and saute for 5 minutes until tender. Add 2 quarts chicken stock, 1/2 cup basmati rice, 2 tsp salt, 1/2 tsp ground black pepper, 2 bay leaves, and 2 sprigs of thyme. Cook 10 minutes until rice is almost fully cooked, then add diced summer squash and Swiss chard stems, and cook for about 5 minutes. Add Swiss chard leaves and 2 tbsp finely chopped dill, and 1 tbsp finely chopped parsley. Serve with fresh squeezed lemon or add 1-2 tsp white wine vinegar per serving.