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Recipe by

Pan-fried pork chops served with a delicious Gravenstein applesauce is so delicious that it's no wonder it's a classic American homestyle dinner.


  • 1 teaspoon Garlic Powder

  • 1 teaspoon Dried Sage

  • 1 teaspoon Dried Thyme

  • ½ teaspoon Onion Powder

  • ½ teaspoon Dry Ground Mustard

  • ½ teaspoon Paprika

  • ½ teaspoon Ground Cinnamon

  • 1 teaspoon Salt

  • ½ teaspoon Black Pepper3

  • 2 tablespoon Avocado Oil

  • 1 ½ cups Gravenstein Applesauce


  • In a small bowl combine all of the spices.
    1 teaspoon Garlic Powder,1 teaspoon Dried Sage,1 teaspoon Dried Thyme,½ teaspoon Onion Powder,½ teaspoon Dry Ground Mustard,½ teaspoon Paprika,½ teaspoon Ground Cinnamon,1 teaspoon Salt,½ teaspoon Black Pepper
  • Pat the pork chops dry then season them all over with the seasoning blend.
    6 Boneless Pork Chops
  • Heat the oil in a large skillet over medium-high heat. Carefully add the pork chops to the skillet. 2 tablespoon Avocado Oil
  • Cook the pork chops for 3-4 minutes per side, or until they have reached a minimum internal temperature of 145° F.
  • Remove the pork chops from the skillet and allow them to rest for about 5 minutes. While the pork is resting, warm the applesauce in a small saucepan over medium-low heat or for about 45-60 seconds in the microwave.
    1 ½ cups Gravenstein Applesauce
  • Serve the pork chops with the applesauce and enjoy!

Creamy Dilled Red Potato Salad

Recipe by

Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.


  • 3 pound small red potatoes

  • 1 teaspoon kosher salt

  • 2 tablespoons white vinegar

  • ½ cup red onion , chopped

  • ½ cup light Sir Kensington's mayonnaise

  • ½ cup light sour cream or Greek yogurt

  • 1 teaspoon garlic salt

  • ½ teaspoon freshly ground black pepper

  • ¼ cup chopped dill fresh dil , divided


  • Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
  • Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
  • Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight


Recipe by


  • 1 loaf favorite bread

  • 2 Tablespoons – 1/4 cup olive oil

  • 2–4 garlic cloves, sliced in half

  • 3/4 lb ham, chopped

  • 6 oz. Shredded Mozzarella

  • 2–3 large tomatoes, finely chopped

  • 1 Tablespoon chopped fresh herbs (parsley, basil, oregano, etc.)

  • salt, ground black pepper, to taste


  • Preheat the oven to 450 degrees Fahrenheit. Slice the bread on the bias or into circles. 
  • Place the sliced bread onto a rimmed baking sheet and bake it into the preheated oven for about 5 minutes until the bread is slightly golden. 
  • Cut up the ham separately. Cut the tomatoes and the fresh herbs and combine them in a medium bowl along with 2 Tablespoons of olive oil, season with salt and pepper to taste. Grate the cheese. 
  • When the bread is toasted, slice the garlic cloves in half and rub the garlic over the surface of each slice of bread. 
  • Place the chopped ham on top of the bread, then with the tomato mixture and lastly with the grated cheese. 
  • Put the sandwiches in the oven and cook for another 5-10 minutes, until the cheese is melted. 
  • Serve warm. 

Fig Cracker Appetizer

This appetizer can be enjoyed with figs or any other seasonal or available fruit, fresh or dried.


  • 5 oz. goat cheese

  • ¼ Cup greek yogurt

  • 4 fresh figs or other fruit

  • honey

  • Sea Salt

  • Mary's Gone Crackers


  • Combine goat cheese and yogurt in bowl. Set aside.
  • Cut figs in sixths from stem to bottom to create wedge.
  • Just before serving, top crackers with cheese and fruit slice. Drizzle with honey and sprinkle with salt.


Recipe by Vital Farms

Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.


  • 2 tablespoons olive oil

  • 1 medium onion diced

  • 3 cloves garlic minced

  • 1 red bell pepper diced

  • 2 tablespoons tomato paste

  • 2 teaspoons paprika

  • 1 teaspoon cumin

  • 1/4 teaspoon red pepper flakes

  • Salt & pepper to taste

  • 4 cups ripe tomatoes diced (or sub 28 oz. canned diced tomatoes)

  • 6 Vital Farms Eggs

  • Parsley chopped,

  • Feta cheese crumbled

  • Bread for serving


  • Heat a large-rimmed skillet over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic and red bell pepper. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
  • Add the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper Cook for 1 minute, until fragrant.
  • Add the tomatoes and stir to combine. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, and the bell pepper is softened.
  • Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover.
  • Cook for 4-6 minutes until whites are set. For a firm yolk, cook for 8 minutes.
  • Turn off the heat, sprinkle parsley and feta. Serve warm with toasted bread.


Recipe by

Recipe by Dena Fenza. Crafted with love and premium ingredients like our 100% Organic Extra Virgin Olive Oil, Whole Peeled tomatoes, and our Durum Semolina Lasagne. Meatballs and sausage elevate the flavor, making every bite a delight!


  • ½ cup Extra Virgin Olive Oil

  • 1 ½ pounds sausage, out of the casing

  • 15 whole garlic coves

  • ⅛ teaspoons red pepper flakes

  • 3 (28 oz) Whole peeled tomatoes, pureed using a hand blender

  • 2 ¼ teaspoons salt

  • 1 teaspoon black pepper

  • 1 Pecorino Romano End

  • 15 fresh basil leaves, chopped

  • ½ pound ground pork

  • ¼ pound ground beef

  • ¼ cup plus 2 tablespoons grated Pecorino Romano

  • ¼ cup breadcrumbs

  • 1 egg, beaten

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 3 garlic cloves, grated

  • 3 tablespoons fresh parsley, chopped

  • ½ cup EVOO

  • 4 cups Ricotta

  • ¼ cup chopped Parsley

  • 1 ½ cups grated Pecorino Romano

  • 2 eggs, beaten

  • 12 ounces mozzarella, cut into tiny cubes

  • 1 ¾ pounds (about 2 boxes) Bionaturae Durum Semolina Lasagne

  • ½ cup grated Pecorino Romano

  • 6 ounces mozzarella, cut into tiny cubes


  • For the sauce: In a large pot, heat the olive oil. Add in the sausage and cook. Be sure to break it apart using the side of your wooden spoon. Once the sausage is cooked, remove it from the pot using a slotted spoon and drain on a piece of paper towel.
  • Next, add in the garlic and red pepper flakes and cook on a low flame until the garlic is fork tender, adding a little olive oil if necessary.
  • Add the sausage back to the pot.
  • Puree the whole peeled tomatoes and add to the pot. Season with salt, pepper, and the Pecorino Romano cheese end. Bring to a simmer and add in the basil. Let this simmer while you prepare the other items (at least 40 minutes on low).
  • For the meatballs: in a large bowl, combine the pork, beef, Pecorino, breadcrumbs, egg, salt, pepper, grated garlic, and fresh parsley. Roll into mini meatballs about the size of a half teaspoon.
  • In a frying pan, heat a half cup of olive oil. Fry the meatballs in batches.
  • Boil the lasagna. Drain when al dente. Separate the pieces of lasagna so they do not stick together. Cook in batches, if necessary.
  • In the meantime, make the filling. Combine the ricotta, parsley, grated Pecorino and eggs
  • Preheat the oven to 375°. In a large lasagna pan, (we used a 15" x 10" pan) begin to layer the lasagna.
  • First, spread sauce on the bottom of the pan. Then add a single layer of the lasagna noodles, then sauce, the mozzarella, ricotta mixture, and mini meatballs. Continue to layer in this manner until all the ingredients are finished. Top the lasagna with some more sauce, grated Pecorino, and mozzarella.
  • Cover with aluminum foil and get it in the oven to bake for 45 minutes. Remove the foil and cook for another 20 minutes until bubbling. Remove from the oven and let it settle for at least 10 minutes. Cut and serve.

Cucumber Salad

Recipe by

This Asian cucumber salad features crunchy cucumber springs tossed in a sesame soy dressing. It's fun, easy, and absolutely delicious!


  • 5 pcs cucumbers

  • 3 tsp granulated white sugar

  • 2 tsp sesame seeds

  • 1 tsp garlic, crushed

  • 2 to 3 tbsp green onion, chopped

  • 1 ½ tbsp soy sauce

  • 3 tsp rice vinegar

  • 3 tsp Chinese chili oil

  • 1 tsp sesame oil

  • 3 tsp salt


  • Gather all the ingredients for the Asian cucumber salad.
  • Mix sugar, sesame seeds, crushed garlic, and chopped green onion in a bowl.
  • Stir in the soy sauce, rice vinegar, chili oil, and sesame oil. Set aside.
  • Cut both ends of each cucumber. Place the cucumber between a pair of chopsticks to hold it in place and prevent the knife from slicing all the way through. 
    To achieve the spiral shape, make diagonal cuts down the length of the cucumber. Then, flip it over with the smooth side facing you and create perpendicular cuts. Repeat on all the cucumbers.
  • Place the cucumber spirals in a bowl and sprinkle them with salt. Massage the salt onto the cucumbers and let them sit for 8 to 10 minutes.
  • Rinse the cucumbers with cold water. 
  • Pour the Asian marinade over the cucumbers and mix until evenly coated. Enjoy! 

Apple, Bacon, and Cheese grilled sandwich

Recipe by

A grilled cheese is my go-to comfort food. Who can resist a good cheesy melty sandwich?
My favorite way to cook a grilled cheese sandwich is with some caramelized bacon and granny smith apples. If you haven’t tried this combination before you are missing out! It’s savory, sweet, and and a little tart from the apples.


  • 2 pieces of sourdough bread

  • 3 slices of bacon

  • 3-4 slices of sharp cheddar cheese

  • 4 thin slices of granny smith apples

  • Brown Sugar

  • Butter

  • Mayo


  • Preheat your oven to 400 Degrees. Lay bacon out on a cookie sheet and sprinkle with brown sugar.
  •  Cook in the oven until desired crispiness is achieved. About 10 minutes or less.
  • Butter outsides of bread and spread on some mayo.
  • Layer cheese, bacon and apple slices.
  • Cook sandwich in a frying pan or grill pan over low/med heat so that the cheese can melt without burning the outsides.

Creamed spinach gratin with crispy onions

Recipe by

This Creamed Spinach Gratin with Crispy Onions is anything but your standard, boring dish of creamed spinach. It’s cheesy and topped with an amazing crunchy crust of panko and crispy fried onions! Make this as a side dish for your holiday dinner and it just might steal the show. It’s so darn good and the tastiest way to get in your greens!


  • 2 tablespoons unsalted butter

  • 1 large yellow onion, thinly sliced

  • 4 garlic cloves, minced

  • 1/2 teaspoon crushed red pepper flakes

  • 1/4 teaspoon freshly grated nutmeg

  • 2 tablespoons all-purpose flour

  • 3/4 cup heavy cream

  • 1 3/4 cups milk (2% or whole works best)

  • 1/2 cup grated parmesan cheese

  • 1/2 cup grated gruyere cheese

  • 3 (10-oz) packages of frozen spinach, defrosted and squeezed dry

  • Salt and pepper, to taste

  • 1/2 cup grated gruyere cheese

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • 1/2 teaspoon garlic salt

  • 1 cup panko breadcrumbs

  • 1/2 teaspoon kosher salt

  • 1 cup store-bought crispy fried onions

For the Spinach

  • Preheat the oven to 425°F.
  • Melt the butter in a large Dutch oven or pot over medium heat.
  • Add the onion and cook for 5 minutes, or until it is beginning to soften.
  • Stir in the garlic, red pepper flakes, and nutmeg and cook for another 5 minutes.
  • Sprinkle the flour over the onion mixture and stir to combine. Cook for 1 minute to get rid of any raw flour taste.
  • Slowly stream in the heavy cream and milk, whisking the entire time to incorporate. Bring to just below a simmer, stirring frequently, and cook for 2-3 minutes or until the milk and cream have thickened.
  • Stir in the parmesan and gruyere cheeses until they are melted.
  • Make sure your spinach is completely defrosted and squeezed dry of excess water. Add the spinach to the cream sauce and stir just to combine. Season with salt and pepper, to taste.
  • Carefully transfer the mixture to a buttered baking dish.
  • Sprinkle the gruyere cheese over the top of the creamed spinach in the dish.
  • In a bowl, combine the melted butter, olive oil, garlic powder, panko breadcrumbs, and salt. Toss to combine or until the breadcrumbs are evenly coated in the butter.
  • Sprinkle the panko all over the top of the gruyere cheese. Sprinkle the crispy onions over top of the panko.
  • To Bake
  • Transfer the pan to the oven and bake for 15-20 minutes or until the top is golden and crisp and the edges are bubbly.
  • Allow to cool slightly before serving.
Classic Baguettes

Classic Baguettes

Recipe by Admin

These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.



  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine the starter ingredients.
  • To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
  • To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
  • Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
  • Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces.
  • Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.
  • Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.
  • Turn the dough around 180° and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
  • With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
  • Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
  • Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.
  • If your baguettes have risen in a dish towel or couche, gently roll them (seam-side up) onto a transfer peel and then roll back over onto a piece of parchment, seam-side down. If you don't have a transfer peel, roll the baguettes onto a piece of parchment (seam-side down) and then place the parchment on a baking sheet. 
  • Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
  • Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
  • Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.
  • Storage information: Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.


Recipe by

Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?


  • 6 tbsp butter, divided (olive oil, ghee or coconut oil)

  • 1 cup onion, diced (about 4 oz)

  • 4 cloves garlic, minced

  • 2 tbsp red wine vinegar (get it here)

  • 14 oz kielbasa, thinly sliced on a bias

  • large head green cabbage, cored and sliced

  • 1 tsp paprika

  • sea salt and pepper, to taste

  • ¼ cup Italian flat leaf parsley, rough chopped

  • 1 tsp crushed red pepper flakes, optional


  • In a large skillet over medium heat, melt 3 tablespoon of butter. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
  • Add red wine vinegar to the pan and mix in with onions and garlic.
  • Add sliced kielbasa to the pan and sauté until slightly browned.
  • Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
  • Saute until cabbage is wilted and slightly browned.
  • Top with fresh parsley and crushed red pepper flakes before serving.

Potato and Chickpea Soup with Garam Masala

Recipe by Jennell Kvistad

As we’re caught in the tug of war between winter and spring, it’s nice to have a light but nourishing hot soup ready for dinner. This soup is tangy and brothy, has a savory and warming spice profile, and tons of vegetables to fill you up! All that and ready in under an hour! As with most soups, this is even better the next day. Seems like a lot of ingredients, but once you get the spices measured out the rest goes pretty fast. Serve with crusty bread or over your favorite grain with a dollop of Bellwether Farms sheep yogurt.


  • ¼ cup olive oil

  • ½ large yellow onion, chopped

  • 1 large carrot, sliced in quarter moons

  • 3 T minced ginger

  • 1 T garam masala

  • 2 t turmeric

  • 2 t coriander

  • 1 t cumin

  • ½ t cinnamon

  • 2 t salt

  • 14 oz can Muir Glen fire roasted diced tomatoes

  • 1 quart Bonafide chicken bone broth

  • 2 small Yukon Gold potatoes, cut in ½ inch cubes

  • 2 large garlic cloves, minced

  • 13 oz jar Jovial chickpeas

  • 12 oz package Cascadian Farms riced cauliflower

  • 10 oz package Woodstock cut spinach

  • Juice of 1 lime

  • ¼ cup chopped cilantro (optional)


  • In a soup pot, sauté the onion, carrot, ginger, and spices in the olive oil for 10 minutes over medium heat. Be careful not to burn the spices
  • Add the canned tomatoes, chicken broth, potatoes, and garlic to the pot and simmer until potatoes are al dente. 
  • Add the chickpeas, cauliflower, and spinach. Bring to a boil and simmer another 5-10 minutes, until all veggies are tender, and flavors have come together.
  • Stir in lime juice and cilantro and serve hot!

Citrus Galette

Recipe by Simple Mills

This fresh and citrusy Galette is the perfect bright and colorful treat to bring along to your next get together! 


  • 1 1/2 cups of Simple Mills Organic All Purpose Baking Mix

  • 1 tbs coconut sugar

  • 1/2 tsp salt

  • 8 tbs unsalted butter, chilled and cubed

  • 5-6 tbs ice cold water

  • 1 mandarin orange, grapefruit and blood orange

  • 1 egg

  • 1 tsp water

  • 2 tbs coconut sugar

  • Honey to garnish

  • Chopped pistachios to garnish

  • Ricotta Filling
  • 1 c of ricotta cheese

  • 1 egg

  • CHILL until ready to use


  • PLACE the Organic All Purpose Baking Mix, sugar and salt into the bowl of a food processor and pulse to combine
  • ADD the chilled and cubed butter slowly
  • PULSE until it looks like coarse meal
  • ADD the ice cold water, 1 tablespoon at a time, pulsing until the dough comes together into a ball
  • REMOVE the dough from the food processor and press together. Be careful not to overknead
  • WRAP the dough in plastic wrap and refrigerate for 1 to 2 hours or overnight
  • CUT the peel off from the flesh of the citrus and slice each one into thin rounds. Set aside until ready to use
  • PREHEAT the oven to 350 F and prepare a sheet pan with parchment paper.
  • BRING dough back to room temperature once ready to bake
  • ROLL dough into a 12-inch round disc
  • SPREAD a thin layer of Ricotta Filling to cover the dough, leaving a 3-inch perimeter to save room for folding the edges over
  • LAYER the citrus fruit over the filling and fold the edges over 
  • WHISK together the egg and water in a small bowl
  • BRUSH the dough with egg wash
  • SPRINKLE the entire galette with coconut sugar for added sweetness (optional)
  • MOVE galette to a sheet pan and bake 35-45 minutes or until the dough has become a light golden color
  • COOL for 5 minutes
  • DRIZZLE the honey all over and sprinkle with chopped pistachios as desired
Kevin's Cilantro Lime Chicken Skewers

Kevin's Cilantro Lime Chicken Skewers

Mouthwatering, absolutely delightful, and perfectly charred. These grilled cilantro lime chicken skewers are great.



  • Drain Kevin’s sous-vide chicken pack. Break the chicken into pieces large enough to skewer. Pat chicken dry with a paper towel.
  • Skewer chicken while alternating chicken, tomatoes, then mushrooms.
    If you're using a wooden skewer, soak them in water for 30 minutes prior to using them.
  • Heat the skillet on high for one minute. Add 1 tablespoon of avocado oil. Add skewers and saute for 2 minutes.
  • In the same pan used for cooking, baste or brush skewers with Kevin’s Cilantro Lime Sauce.
  • Brown on the pan until chicken and veggies are browned.
    Recipe Tip: Reserve half the Cilantro Lime sauce to pour over the skewers when done.
  • Serve over brown rice or Kevin’s Cauliflower Rice for a low-carb alternative.

Crispy Roasted Sunchokes

Recipe by

Roasting sunchokes to crispy perfection is easy to do and requires very little hands-on time! Sunchokes have a lovely, delicate and sweet flavor for a root vegetable and taste great when roasted.


  • 1 pound sunchokes (Jerusalem artichokes), scrubbed

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh thyme

  • 1 teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • optional topping - squeeze of fresh lemon juice, a drizzle of honey, fresh herbs


  • Preheat oven to 400 degrees F.
  • Thinly slice the sunchokes into ¼ strips. They are all different shapes, so cut them into strips or coins.
  • Toss the sunchokes with olive oil, thyme, salt, and pepper.
  • Lay the sunchokes flat on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until crispy. Halfway through cooking, toss them so they cook evenly. 
  • Remove from the oven and serve as is or with optional toppings.

Hearty Winter Soup

Recipe by

Add a dollop of pesto to brighten up this simple soup!


  • 3 tbsp olive oil

  • 1 onion chopped

  • 3 carrots chopped

  • 1 small sweet potato peeled and chopped

  • 2 sticks celery chopped

  • 2 large potatoes chopped

  • 2 cloves garlic minced

  • 1/2 tbsp dried thyme or 1 tbsp fresh thyme

  • 400 g cannellini beans canned

  • 400 g canned tomatoes

  • 600 ml vegetable stock or chicken stock

  • 250 g green cabbage chopped

  • 150 g fresh spinach

  • Salt and pepper to taste


  • Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently. Add the garlic and thyme and cook for a further 2 minutes.
  • Drain and rinse the cannellini beans and add these along with the tomatoes and stock.
  • Bring to the boil and simmer for 20 minutes. Add the cabbage and spinach and season well with salt and pepper. Cook for a further 5 minutes.
  • Serve with a spoonful of pistou and a sprinkling of freshly grated parmesan cheese and some crusty bread on the side.
Kale Salad with Goat Cheese, Cranberries and Orange

Kale Salad with Goat Cheese, Cranberries and Orange

Healthy should always taste as good as this Kale Salad! It’s packed with creamy goat cheese, juicy orange, chewy cranberries and crunchy pepitas, and it’s tossed in a tangy citrus dressing.  It’s refreshing and delicious, and may be made entirely in advance! Recipe courtesy of


  • 2 tablespoons fresh orange juice

  • 1½ tablespoons white balsamic vinegar

  • 1 tablespoon maple syrup

  • 1½ teaspoons dijon mustard

  • 1 teaspoon fresh lemon juice

  • ¼ cup extra virgin olive oil

  • salt and pepper to taste

  • For the salad
  • 1 bunch lacinto kale tough stems removed and leaves chopped or torn (about 8 cups)

  • 1 large navel orange (or 4 clementines) peeled, then sliced widthwise and cut into triangles

  • 2 green onions both white and green parts, sliced

  • 3 ounces crumbled goat cheese

  • 1/3 cup dried cranberries

  • 1/3 cup toasted pepitas*


  • Place the orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
  • Place all ingredients in a large bowl. Add the desired amount of dressing and toss to coat. Serve and enjoy!

Parmesan Avocado Dip

Recipe by

Avocado sizes will vary, which will result in different thicknesses of the dip/dressing. Just play it by eat and to taste with adding a little bit of water at a time until you get the consistency you want for how you want to eat it. Enjoy!


  • 1/2 cup (120 ml) oil

  • 1/2 cup (120 ml) water

  • 1 cup (225 g) mayonnaise

  • 1 medium (1 medium) avocado , peeled, seeded and cut into chunks

  • Zest of 1 lime

  • 2 tablespoons (30 ml) fresh lime juice

  • 1 cup (120 ml) chopped cilantro

  • 2 cloves (2 cloves) garlic , minced

  • 1 teaspoon (5 ml) black pepper

  • 1/2 teaspoon (2.5 ml) kosher or sea salt , or to taste

  • 3/4 cup (75 g) freshly grated parmesan

  • 1 teaspoon (5 ml) sugar

  • 1/2 teaspoon (2.5 ml) chili flakes


  • Combine all the ingredients in a blender (oil, water, mayonnaise, avocado, lime zest, lime juice, cilantro, garlic, black pepper, salt, parmesan, sugar, and chili flakes) until everything is smooth.
  • Adjust to your preferred consistency if needed by adding a little bit of water at a time.
  • If you're serving as a dip, add some chips and veggies to the side for dipping. Or toss it into your favorite salad greens and all your favorite salad toppings for an awesome salad. 

Apple Herb Stuffing

Recipe by Admin


Prep time


Cooking time





A delicious and easy stuffing recipe to whip up throughout all of the colder months. It will especially shine next to the star of the Thanksgiving table- your Organic Prairie Turkey!


  • 6 cups torn chunks French, sourdough or country loaf, torn into bits

  • 5 tablespoons unsalted butter

  • 1 large Spanish or sweet onion, chopped small

  • 1 large or 2 small stalks celery, diced small

  • 1 teaspoon chopped fresh thyme leaves

  • 1/2 teaspoon table salt, plus more to taste

  • Freshly ground black pepper

  • 1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small

  • 1/4 cup roughly chopped flat-leaf parsley

  • 3 sage leaves, minced

  • 1/2 to 1 cup cup turkey, chicken or vegetable stock or broth

  • 1 large egg


  • Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
  • Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
  • Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

Our Favorite Turkey Brine

A traditional water-based brine is a mixture of water, salt, sugar and aromatics — like herbs, spices and citrus peel — that infuses turkey with moisture, seasoning and flavor.


  • 1 fresh turkey 

  • 3 cups apple cider 

  • 2 cups packed brown sugar 

  • 2 gallons cold water 

  • 3/4 cup kosher salt 

  • Peel of 3 large oranges, cut into large strips 

  • 4 rosemary sprigs, leaves stripped

  • 3 tablespoons tricolor peppercorns 

  • 5 bay leaves 

  • 5 cloves garlic, minced 


  • Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
  • Place the turkey in the chilled brine solution and refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
  • When you're ready to roast, remove the turkey from the brine and submerge it in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
  • Remove the turkey from the water and rinse again, then pat dry. Cook according to your normal roasting method.

Recipe Video

Honey Pear Crostini With Melted Brie

Make this easy-to-prepare dish special with the once-a-year treat of local Orcas Pears. Grown locally at Midnights Farm, this is the perfect way to showcase their sweetness, coupled with creamy cheese and the slight crunch of a fresh baguette or bread.


  • 2 large Orcas pears (or other)

  • 1 tbsp honey

  • 1 tbsp balsamic vinegar

  • 1/4 stick of unsalted butter

  • 1 loaf of fresh bread. We love Barn Owl bakery.

  • 4 oz brie cheese

  • 2 oz. crumbled bleu cheese (optional)

Directions (Roasted Pears)

  • Preheat oven to 375 degrees and add cast iron pan
  • Halve and core the fruit carefully, but leave the peel on.
  • Melt the butter in the pan.
  • Place the pears with the cut side facing down in the hot pan and roast 20 minutes. Add in your bread at this time too.
  • After 20 minutes, flip in the pan, drizzle with balsamic vinegar, and roast for additional 5 minutes.
  • Remove the pan from the oven, drizzle each half with honey, and let rest for a few minutes.
  • Assembling
  • Cut bread. Make even 1" slices.
  • Remove skin from pear and slice thin
  • Add pear to bread and top with brie and honey (to taste)

Appeltaart (Dutch Apple Tart)

Recipe by Admin


Prep time


Cooking time





  • Crust
  • 2 cups all-purpose flour

  • 2 large eggs, beaten, divided

  • ¾ cup butter, softened

  • ⅓ cup white sugar

  • 1 tablespoon white sugar

  • 1 teaspoon ground cinnamon

  • Filling
  • 2 pounds tart Washington apples - peeled, cored, and sliced

  • ½ cup sultanas or raisins

  • ¼ cup white sugar

  • 1 tablespoon ground cinnamon


  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
  • Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
  • Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.
  • Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.
  • Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
  • Brush remaining beaten egg over dough
  • Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.



  • No notes for this one