These little finger sandwiches are something I grew up on. My grandma made them a staple at everything from holidays to tailgates and everything in between.
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Our family has been trying to eat less starch and more veggies this year. However, sometimes we still get cravings for those comfort foods we all grew up on. When I came across a recipe for Cauliflower mac n’ cheese, I thought it would never be as good as the original…boy was I wrong! This is so decadent and cheesy I definitely didn’t miss the pasta and felt better walking away from the table too.
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I had never tried Sorrel until receiving some in Farmer Andy’s box this week. I absolutely love it! It has a bright and lemony flavor, not at all bitter like I hear it can sometimes be. Try making a pesto with it and top a white pizza for a real crowd-pleaser.
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I’ve been making green smoothies for breakfast for the past few weeks and when I got sorrel in the garden box this week I decided to add some into the mix and it was DELICIOUS. The sorrel brought a much welcomed citrus pop to my smoothies. So while this post isn’t necessarily a full recipe just a suggestion for a way to get more greens in your daily routine via a morning smoothie.
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This is the first time I’ve made this dish and it was delicious! I think it would make a great and unexpected side for the holidays. The inspirational recipe I saw a while back originally called for fresh cranberries that get cooked down however, I chose to swap them for fresh pomegranate seeds. The seeds made for the perfect sweet/tart pop against the warm and nutty flavors of the squash. Throw in some salty feta cheese and you have a party for your palette:)
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Bell pepper gives this simple pasta dish a hint of freshness and crunch.
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Shred, Zest, Stir, and Serve. Those are literally the only steps you need to follow to whip together this colorful side!
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I’m starting this week’s recipes off with one of the simplest. I made it for the first time over the summer and it quickly became my go-to. It calls for just 5 common ingredients you prob have on hand right now. So when Farmer Andy drops off your celery this week maybe give this crunchy little salad a try.
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Update a classic Italian starter by swapping the bread for a slice of crispy eggplant!
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Here is the best way to heat and enjoy your leftover pearl couscous & summer veg dish.
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I whipped together (pun intended) this crowd-pleasing toast one evening while we waited for the rest of dinner to be finished. The salty feta is so delicious with the ripe tomato and fatty avocado.
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Chimichurri gets a makeover with the addition of a superfood & protein.
I made this sauce at the start of the week with no one specific use in mind. However we ended up using it on so many different dishes (eggs, salads, chicken, steak, and grilled vegetables) I kind of think its something I should make more often. I hope you like it just as much.
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For this meal I used the zucchini, parsley, basil, and tomatoes from Grow Eco’s weekly box. The recipe makes a large enough portion to serve about 4 people, but since I was just cooking for two we had leftovers. I’ll post later this week about how to best heat these leftovers and enjoy again with a small twist.
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This cucumber salad is light, refreshing, packs a punch of Asian flavor, and best of all can be made in just a few short minutes. I made this for a quick lunch one day, but it can just as easily be made a few hours ahead of time and make a great side dish to your dinner.
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For the record…I think any long, thin, crispy, vegetables that one dips in a condiment should be considered “fries”. That said, here is how I used the week’s green beans to make deliciously crunchy baked “fries” with a honey mustard dipping sauce.
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I made this simple leek dip in a few short minutes one afternoon when hunger struck and I was pressed for time. It was the perfect afternoon pick me up. It was so good in fact, that my husband asked me to make it again a couple days later. We enjoyed it with celery stalks, but feel free to switch that up and try on an array of veggies, chips, or breads.
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The day after making spaghetti squash and chard for dinner I found myself with a good amount leftovers. See how I fried that up into little cakes and topped with mashed avocado for one of the most delicious lunches!
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I mentioned if you save the seeds from your spaghetti squash I’d show you how to quickly roasted them to enjoy as a snack during the week.
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Read MoreSo even though I wanted a hearty meal I didn’t want it to be too heavy or unhealthy. Then I remembered the awesome spaghetti squash I had just gotten from the farm BINGO.
I love a good broccoli crunch salad for lunch or as a side dish on a hot day. Kohlrabi comes from the same family as broccoli and therefore I figured they could easily replace one another in many recipes. Check out my new kohlrabi crunch slaw I came up with then doing just that.
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