We hope you find inspiration from our recipes.
Spinach and Feta Pie with an Oat Crust
    Spinach and Feta Pie with an Oat Crust Serves 4-8, depending on how large pieces you crave For the crust:  1/2 cup (65 g) gluten-free oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3 cup (45 g) gr
Products (Spinach)

Onion Torte
A la Stargazers

Pasta with Eggplant and Basil Sauce
5 T olive oil  2 sweet peppers, chopped  2 small onions, chopped  1 eggplant, unpeeled, cut into 1/2- to 3/4-inch cubes;  2 large cloves garlic, chopped  1/2 c. chopped fresh basil  1/4 c. chopped toasted pine nuts

Green Beans with Tomatoes and Basil
1 1/2 lbs green beans, cooked Salt and Pepper to taste  1 garlic clove, diced (or substitute chopped garlic scapes!) 1 T. chopped fresh basil or 1 t. dried basil  1 small onion, thinly sliced 1 T. chopped fresh parsley or 1 t. dried pa

Beet Risoto
1 cup short grain rice 2-21/2 cups of chicken stock 1 stalk celery 1 large onion 2 small cloves of garlic 1 dessert spoon olive oil A splash of dry white wine 3 medium sized beets – grated 2 tablespoons of parmesan 1 tablespoon butter
Products (Garlic, Beet, Celery)

Carrot, Potato and Swiss Chard Curry
3 medium potatoes 2 large carrots 1 tablespoon coconut oil 2 tablespoons evaporated cane crystals 2 teaspoons ground cumin ½ teaspoon salt ½ teaspoon cayenne pepper 3 cups Swiss chard, coarsely chopped 1 14.5 oz. can diced tomat
Products (Swiss Chard, Carrot, Potato)

Beets and Pasta
2 pounds small red or golden beets, scrubbed well 1 clove garlic, minced ¼ cup fresh orange juice 2TBs ground coriander Coarse salt and ground pepper 1 pound gemelli, or other short pasta 6 ounces blue cheese, crumbled   Preheat o
Products (Garlic, Beet)

Rosy Beet and Potato Salad with Garlic Dressing
4 medium beets with greens  4-6 new potatoes (about enough to be equivalent to two large potatoes)  4 garlic cloves  3 T olive oil  1 lemon juiced  Salt and Pepper to taste   Remove greens from beets. Cut greens i
Products (Garlic, Beet, Potato, Beet Greens)

Kale and Potato Soup
1 pound of kale-remove stems and cut into 1/4 inch ribbons  1 medium onion  2 garlic cloves chopped  3 T olive oil  1 pound of small red potatoes-1/2' diced  6 c. chicken or vegetable stock  1 t. salt  Crushe

Sweet and Savory Kale
2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 teaspoons white sugar 1 tablespoon cider vinegar 1 1/2 cups chicken broth 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberri
Products (Onion, Garlic, Kale)

Roasted New Potatoes
1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters  2 Tbsp olive oil  2 cloves garlic, minced  1-2 teaspoons fresh rosemary or thyme  1/4 teaspoon salt  Pepper to taste   Preheat ov
Products (Garlic, Potato, Rosemary, Thyme)

Cream of Broccoli Soup
Ingredients: 3tbsp butter, 1 small onion chopped, 1 celery stalk chopped, 2tbsp flour, 6cups steamed broccoli florets, 2 cups chicken broth, 1-2 cups milk or 1 cup heavy cream, salt and pepper to taste. Melt butter in a medium stock pot. 

INGREDIENTS: 1 Head Green Cabbage (finely shredded) or 1 Head Purple Cabbage (finely shredded) You can choose which cabbage option you want to use, or use half of each to have that great color combination in your dish! 2 Large Carrots (finely sh

Zuppa Toscana
our own version of the most talked about soup from a restaurant chain Yields: 4 soup servings (or good for a full meal for 2 people) Ingredients2 sausage links case removed and crumbled1/2 medium size onion chopped2 garlic cloves minced1 medium pot

Fried Okra
Courtesy Paula Deen
Products (Okra)

Eggplant — cubed and sprinkled with salt Zucchini — cubed and sprinkled with salt Sweet Peppers — sliced Sweet Onions — slicedTomatoes, chopped5-6 Cloves of garlic, diced Basil, coarsely chopped Olive OilSalt and Peppe

Summer Pasta
  Take your pick of summer vegetables: Beets, Fennel, Broccoli, greens, and/or zucchini. Chop them all coarsely. Also, slice one onion and chop three or four cloves of garlic. Cook each of the vegetables individually until just tender

Summer Kale Pasta
( from members Doug and Susan) For 4 people: 4 cups of coarse chopped kale8-12 pearls of garlic, the more the better in our house1/2 tsp of red pepper flakes1/2 cup of olive oil1/2 cup chicken broth Put everything in a large frying pan with
Products (Garlic, Kale, Pepper: Hot)

Eggplant Curry
From Nourishing Traditions by Sally Fallon 2 medium-large eggplants, cut into 1” cubes 2 onions, chopped 1 t fenugreek seeds 1 T ground coriander 1 T ground cumin 1 t ground turmeric 1⁄4 t ground cayenne pepper 1 t freshly gr

Potato Leek Soup
  Adapted from Nourishing Traditions by Sally Fallon 2-3 leeks, chopped 2 tablespoons butter 2 tablespoons olive oil 4 potatoes, peeled and chopped 6 cups chicken or vegetable stock Salt and pepper to taste Optional: red pepper

From Moosewood Cookbook 2 lg. potatoes, cooked and mashed1 cup minced onion2-4 cloves, crushed garlic1/2 tsp fresh grated ginger1/2 tsp mustard seeds1/2 tsp ground coriander1/2 cup diced carrots, cooked until tender1/2 cup cooked green peas1 tsp sal

Smoky eggplant with a bright dressing
Good side dish to eat with cold, roast meats. From Tender by Nigel Slater large eggplantolive oilparsley- good handfulmint- 6 sprigsbasil- handful2 cloves garlic, crushed1 tbsp. dijon mustard2 tbsp. capers6 tbsp. olive oil2 tbsp. lemon juice S
Products (Garlic, Eggplant, Basil, Mint, Parsley)

Grilled Eggplant and creamed feta
From Tender, by Nigel Slater Can be used as a starter or a main dish. Serves 2. 2 med. eggplantsfeta cheese- 8 oz.Yogurt- 8 oz. Chopped basil, parsley and mint- 1 tbsp of eacholive oilwarm flatbreads Slice eggplant lengthways into 5 or 6 long
Products (Eggplant, Basil, Mint, Parsley, Yogurt)

Kale Pesto
Ingredients ¼- ½ cup chopped walnuts 1 ½ -2 teaspoons salt ½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch should do) 2 cloves garlic, minced ½ cup olive oil ½ tsp old bay seasoning &f

Potato, Green Cabbage and Leek soup
1/2 cup crème fraîche or sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated lemon peel 2 tablespoons (1/4 stick) butter, divided 1 tablespoon extra-virgin olive oi