Our Produce



Our Produce

napa cabbage
collard greens
bell peppers

heirloom okra
snap beans
banana peppers
bibb lettuce
pole beans
green onions
sweet spring onions






Adapted from some of my favorite websites and bloggers. Mostly vegetarian, with small appearances of some meats, but please feel free to add your source of protein to any recipe! Will try to include as many seasonal vegetables from your box that I can. Please use as a guide and taste accordingly!! Have fun! Cheers!


YIELD: 2-4 servings

PREP TIME: 15 minutes

COOK TIME: 20 minutes


1 acorn squash, seeds removed and thinly sliced

2 tablespoons olive oil

2 tablespoons maple syrup

salt and pepper

pinch of dried sage

1 tablespoon extra virgin olive oil

1 bunch kale, stems removed, leaves chopped

3 tablespoons maple syrup

3 tablespoons good quality balsamic vinegar

1/4 cup of raw pumpkin seeds


Preheat oven to 375 degrees. Spray rimmed baking sheet with non stick spray and set aside.


In a large bowl, place sliced squash, 2 tablespoons of maple syrup, 2 tablespoons of extra virgin olive oil, salt, pepper and sage. Toss to combine. Spread squash rings and liquid evenly onto prepared baking sheet. Roast squash for 15-20 minutes or until tender.

Meanwhile, heat a large skillet over medium high heat. Add remaining olive oil and kale. Stir kale until coated with oil and beginning to wilt, about 30 seconds. Pour remaining maple syrup and vinegar over kale and continue to stir until kale is bright green and tender, but not completely wilted about 30 - 60 seconds more. Remove kale to a large bowl.

Top kale with roasted squash and sprinkle with pumpkin seeds.




YIELD: 2-4 servings

PREP TIME: 15 minutes

COOK TIME: 30 minutes


2 Tablespoons olive oil

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon dried thyme

1 cup chopped leeks, white and light green parts only

1 yellow onion, diced

1 teaspoon salt

1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)

1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick

chunks (about 2 1/2 cups)

4 cups vegetable broth

1 bay leaf

1/4 cup chopped parley

drizzle of extra virgin olive oil to finish


Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.

Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil.

Reduce heat and simmer for 25 minutes.

Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches.  Taste test and adjust seasonings as needed.

Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt pepper to taste. Enjoy with crusty bread and a glass of red wine.



YIELD: 4 servings

COOK TIME: 20 minutes


2 small shallots, sliced into rings

6 tablespoons vegetable oil

Kosher salt

1 bunch collard greens, center ribs and stems removed, thinly sliced crosswise

6 small radishes, trimmed, sliced

2 tablespoons white wine vinegar

Freshly ground black pepper


Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

Do Ahead: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.



YIELD: 2 servings

PREP TIME: 15 minutes

COOK TIME: 50 minutes


1 medium-sized butternut squash, cut in half lengthwise and seeded

2 TBS olive oil (divided)

2 large shallots, diced

1 bunch of kale, stems removed and torn into bite size pieces

1/2 cup quinoa

blue cheese crumbles

salt and pepper to taste


Preheat the oven to 400. Drizzle squash halves with 1 TBS olive oil. Place cut side down on a prepared baking sheet. Roast in the oven for about 30-45 minutes (time will vary depending on the size of your squash) It should be fork tender.

Meanwhile cook your quinoa. Place 1/2 cup quinoa with 1 cup of water. Bring to a boil. Reduce heat to low and cover for about 10-15 minutes or until water is absorbed and quinoa is light and fluffy.

While quinoa cooks heat a large skillet over medium heat. Add shallots and saute’ for about 5 minutes. Add kale. Cook for about 5 more minutes stirring every so often.  Remove from heat and set aside.

When Squash is done roasting remove from oven. Scoop out flesh leaving 1/4 inch on sides and bottom. Mash the flesh with the quinoa and kale mixture. Add some blue cheese crumbles. Scoop quinoa mixture into squash halves. Crumble a little more blue cheese on top and place back in the oven for about 3 minutes or until cheese has melted. Season to taste with salt and pepper. Enjoy.



YIELD: 6-8 servings

PREP TIME: 40 minutes

COOK TIME: 0 minutes


2 medium bulbs kohlrabi

3 cups shredded green cabbage

2 cups broccoli

1/4 cup dried cherries

1/4 cup sunflower seeds

1/4 cup coarsely chopped fresh dill

1/4 cup extra virgin olive oil

3 tablespoons pure maple syrup

Zest of 1 lemon

Juice of 2 lemons

1 garlic clove, minced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.

Combine the kohlrabi, cabbage, broccoli, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.



YIELD: 2-4 servings

PREP TIME: 15 minutes

COOK TIME: 0 minutes


6 collard greens, tough stems trimmed

1 15-oz can organic chickpeas, drained and rinsed

1 ripe avocado, mashed

1/3 cup parsley, tough stems removed and finely chopped

1 small red onion, diced

3/4 cup shredded carrots

1/4 tsp crushed red pepper flakes

Salt and Pepper


Ingredients for the Tahini Sauce

1/4 cup raw tahini

1-2 cloves of garlic, minced (only use 1 for a mild flavor)

1 TBS fresh lemon juice

2 TBS minced Parsly

pinch of crushed red pepper flakes

3-6 TBS water (add more if sauce is too thick)

Salt and pepper to taste


Combine all ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth and set aside.

Combine all ingredients (except the collard greens) into a bowl and lightly mash/combine until everything is well incorporated.

Scoop a healthy portion of the mixture into each collard wrap. Drizzle with the tahini sauce and a little sriracha sauce if you desire. Enjoy!



YIELD: 4-6 servings

PREP TIME: 30 minutes

COOK TIME: 25-30 minutes


1 (1-lb) acorn squash

2 tablespoons maple syrup 

1 tablespoon olive oil

1 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup shredded mozzarella

1/2 cup crumbled Gorgonzola

1 cup arugula

1-lb pizza dough


Preheat oven to 375F.

Half squash and remove seeds.  Slice the squash from top to bottom so that you have half-moon shaped pieces that are about 1/2 to 3/4 of an inch wide (1 inch will be too thick). 

Repeat until the entire squash is cut.

In a separate bowl, combine squash marinade: syrup, olive oil, red pepper flakes, salt and pepper. Toss squash in mixture.

Place squash on a greased baking sheet and spread out. Allow to roast for 20-25 minutes, or until squash is golden and somewhat tender. Allow squash to rest for a few minutes and when cool enough to the touch, peel off dark green skin.

Prepare pizza: roll out pizza dough on a well flour surface and transfer to baking stone with corn meal.

Lightly cover pizza dough in olive oil and puncture pizza dough for baking.  

Cover pizza dough in half-moon shaped squash. Top with fresh arugula (you can skip this step and add after the pizza is cooked, but I prefer the arugula to cook down) Top with mozzarella and gorgonzola cheese. Bake for 25-30 minutes, or until dough is done and the topping is golden brown. Enjoy!



YIELD: 2-4 servings

PREP TIME: 10 minutes

COOK TIME: 20-30 minutes


1 head cauliflower, cut into florets

1 tablespoon oil

salt and pepper to taste

1/4 cup hot sauce

blue cheese or ranch dressing for dipping (optional)


Preheat oven to 400 degrees.

Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.

Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.



YIELD: 2-4 servings

PREP TIME: 30 minutes

COOK TIME: 50-60 minutes


1 head of cauliflower (approx. 4-5 cups of florets)

1/2 C unsweetened non-dairy milk (almond or soy work best)

1/2 C water

3/4 C all-purpose flour (can sub gluten-free rice flour)

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp of paprika

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp earth balance buttery spread

1 C frank's red hot sauce

Line baking sheet(s) with parchment paper and preheat your oven to 450 F.

Wash and cut cauliflower head into bite sized pieces/florets.
Mix all the ingredients (minus the earth balance and hot sauce, this is added separately!) into a mixing bowl.
The batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower.
NOTE: if you're using rice flour you may need to add a little more liquid to get the batter the right consistency. It tends to be slightly thicker.

Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.
Lay florets in an even layer on the parchment lined baking sheet without over crowding.
NOTE: parchment paper or a silpat mat is essential in preventing the batter from coming off throughout baking! We've tried oiling the baking sheets and they tend to stick. You need parchment paper!

Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan on low heat melt earth balance and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
Once the cauliflower is done it's first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly, or you can do this in smaller batches. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.
NOTE: using gluten-free rice flour may vary bake time and everyone's oven is different. Watch the florets at both stages and adjust bake time accordingly!

1 C wildwood zesty garlic aioli (or vegan mayonnaise of your choice)
1/8 C non-dairy milk
2 tsp apple cider vinegar
1 tsp onion powder
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp dill
1 tbsp parsley
1 tbsp chives

If you use a regular vegan mayonnaise without garlic in it, then you might also want to add 1 tsp of garlic powder.
Finely chop the fresh dill, parsley and chives. Whisk together all the ingredients until smooth.
Alternatively (and this is how I prepare the ranch) you can blend together vegan mayonnaise, non-dairy milk, apple cider vinegar, onion powder, garlic powder, sea salt and ground pepper in a blender. Pour the dip into a jar or serving bowl and stir in the fresh herbs. Refrigerate before serving.


YIELD: 2-4 servings

PREP TIME: 5 minutes

COOK TIME: 40 minutes


1 head of cabbage

3 tablespoons (or more) of oil-coconut oil, olive oil, tallow, etc

Salt and Pepper to taste (I used about a tablespoon of each)

Optional: 1 teaspoon of favorite herbs like basil, oregano, caraway seeds, dill, etc.

Preheat oven to 400 degrees

Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for ¼-1/2 inch slices.
Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil. You may need to melt it if using a solid oil like coconut oil or tallow.
Sprinkle with desired spices (it is even delicious with just Himalayan salt !) and place in the oven.
Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.
I enjoy this plain or topped with an over-easy egg for breakfast.



YIELD: 2-4 servings

PREP TIME: 10 minutes

COOK TIME: 4-6 hours


2 cans (10.75 ounces) beef stock (I used Chicken)

1 can (10 ounces) diced tomatoes with green chiles

1 chop chopped onion

1 cup fully cooked ham, diced

2 teaspoons red wine vinegar

1 teaspoon white sugar

1 garlic powder

1 teaspoon salt

1/2 teaspoon red pepper flakes

1 bay leaf

various greens (collard, turnip, radish, braising mix) de-stemmed and finely chopped or roughly torn

Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add greens to slow cooker. Cook on “low,” stirring occasionally,  until greens are very tender, 4 to 6 hours



YIELD: 4-6 servings

PREP TIME: 50 minutes

COOK TIME: 35-40 minutes


2 cups squash cooked and mashed

1 8 oz. block of cream cheese

2 cups of sugar

1 tsp. of vanilla

4 eggs

1/2 tsp ground cinnamon

1/4 tsp ground ginger


Preheat oven to 425 degrees.

Halve and de-seed squash. Place cut side down on oiled cookie sheet. Roast at 425 degrees for 35-45 minutes until fork tender. Scrape out cooked squash and mash with fork.

Blend squash and cream cheese with hand mixer. Add remaining ingredients and pour into pie crust. Bake for 35-40 min at 350 degrees


YIELD: 2-4 servings

PREP TIME: 10 minutes

COOK TIME: 30 minutes


2 Tablespoons grapeseed oil

1 medium-sized yellow onion, diced

1 small leek, diced (white and light green parts only)

3 cloves of garlic, minced

1 medium-sized winter squash such as butternut, red kuri, acorn etc. Peeled, seeded and cut into 1/2 inch chunks. Roughly 2 cups.

1 Tablespoon fresh thyme OR1 teaspoon dried

1 Tablespoon fresh oreganoOR 1 teaspoon dried

pinch of crushed red pepper flakes

1 1/4 cup french green lentils

1 bay leaf

6-8 cups low sodium vegetable stock

1 bunch of kale, tough stems removed and torn into bite size pieces

salt and pepper to taste


In a large pot heat the oil over medium-high heat. Add the onion and leek and cook, stirring often until beginning to soften. About 8 minutes. Add the garlic, winter squash, herbs and tiny pinch of crushed red pepper flakes. Cook until fragrant. About 2 minutes.

Stir in the lentils, bay leaf and vegetable stock. Add 6 cups of stock first and if need be add additional stock or water if the soup needs to be thinned. Bring to a boil. Reduce heat and simmer until the lentils are cooked and the squash is tender. About 20-25 minutes. Stir in the kale and season with salt and pepper. Let the soup cool a bit and taste test. Adjust seasonings if need be

Serve warm with rustic bread and a glass of your favorite wine



YIELD: 4 servings

PREP TIME: 15-20 minutes

COOK TIME: 35-40 minutes


¼ cup ghee or coconut oil

2 teaspoons whole cumin seeds

1 teaspoon ground cumin

2 Tablespoons ground coriander

1 teaspoon ground turmeric

¼-1/2 teaspoon cayenne pepper

1 small head cauliflower cut into florets

2 medium thin-skinned potatoes, cut into 1” dice

2-3 turnips, scrubbed and diced

1 15 oz can chickpeas, drained and rinsed

1 15 oz can crushed tomatoes

1 cup water

4 cups shredded kale

1/4cup fresh cilantro, chopped


Heat the oil in a large, heavy pot over medium high heat. Add cumin seeds until they brown, about 20 seconds. Add rest of the spices. Stir for a moment and add cauliflower, potatoes and turnips. Stir constantly for 5 minutes so all vegetables are coated.

Add chickpeas and crushed tomatoes. Scrape up any bits of brown on the bottom of the pot and continue cooking until juices thicken, about 5 minutes.

Add water, kale and 2 teaspoons of salt. Reduce heat and simmer, covered, until vegetables are tender and cooked through, about 15 minutes.

 Remove pot from heat. Taste and adjust for salt. Serve hot sprinkled with cilantro.



YIELD: 4 servings

PREP TIME: 30 minutes

COOK TIME: 5 minutes


3 Tbs. white wine vinegar

1 tsp. Dijon mustard

1 tsp. clover honey

1/4 tsp. cumin seeds, toasted, coarsely ground in a mortar and pestle or ground cumin

Kosher salt and freshly ground black pepper

5 Tbs. canola oil

5 radishes, grated (about 1 cup)

3 medium carrots, grated (about 1-1/2 cups)

2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)

1/2 medium head green cabbage (about 1 lb.), thinly sliced (5 cups)

1/3 cup chopped fresh cilantro

In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.

Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.



YIELD: 2-4 servings

PREP TIME: 20 minutes

COOK TIME: 20 minutes


1 tablespoon olive oil 

2 cups thinly sliced fennel bulb (about 2 small bulbs) 

2 cups thinly sliced onion 

1/2 teaspoon salt 

1/4 teaspoon dried oregano 

1/4 teaspoon dried thyme 

1/4 teaspoon black pepper 

Remaining ingredients: 

1 cup tomato-basil pasta sauce(pizza sauce, whatever you have)

1 cup (4 ounces) shredded part-skim mozzarella cheese 

1/4 cup coarsely chopped pitted kalamata olives


To prepare the topping, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.

Preheat oven to 450°.

Spread sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese, and olives. Bake at 450° for 18 minutes or until browned.


You can find recipe and instructions to making your cauliflower crust here!!



YIELD: 4 servings

PREP TIME: 10 minutes

COOK TIME: 10 minutes


1 cup unsalted butter

3 cloves garlic. bruised

3 egg yolks

1 pound angel hair pasta 

1/4 teaspoon salt

2 and 1/2 cups fresh parsley, chopped

1/2 cup grated parmigiana 


Gently sautee garlic in butter, pressing on cloves to release juices. Beat egg yolks with salt. 

Cook angel hair according to instructions on package. Drain, but while still dripping wet, transfer pasta to large serving bowl and toss with garlic butter, grated cheese and egg yolks. Be sure the eggs coat the pasta. 

Toss in parsley. 

Sprinkle with freshly ground pepper. Enjoy!



YIELD: 4 servings

PREP TIME: 15 minutes

COOK TIME: 30 minutes


1/2 small kabocha squash

3 tablespoons light brown sugar (plus more for sprinkling)

1/4 teaspoon cayenne  (or hot chili powder)

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 1/2 teaspoons soy sauce or tamari

1 tablespoon sesame oil

Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.

De-seed and cut the squash into slices about 1/4 inch thick.

Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.

Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.

Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.

Serve hot or at room temperature.