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Weekly recipes written by our staff for what’s fresh in your weekly basket.

Garliky Collards

1 bunch of collards, cut in fine ribbons 2 cloves of garlic smashed sea salt 2-3 tbsp of olive oil In a medium pot cover collards with water and a pinch of salt. Boil for 5 mins. In a saute pan heat oil and cook garlic till golden add the collards and season with salt and pepper. Super easy and delicious

Green Beans and Potatoes

3/4 lb of sting beans ends removed 1 1/2 of potato cut in halves 5 cloves of garlic smashed water 1/4 cup to 1/2 cup olive oil In a pot cover the string beans and potatoes in water bring to a boil. When potatoes are fork tender drain the water leaving 1/4 of the water in the pot. On the side sauted the smashed
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Herb roasted cremini mushrooms

Delicious and simple side dish…
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Asian Eggplant and Red Cabbage Salad

Fresh Tomato Basil Soup

this soup is delicious and quick to make.
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Southwest Stuffed Peppers

quick and easy stuffed peppers
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Slow cooked cremini mushrooms

sticky and sweet and delish
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these little gnocchi are potato pillows and they are VEGAN!
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Sweet and Spicy Eggplant Marinara

This recipe is so good and perfect for a quick meal.
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Zucchini and Chickpea Stir fry

2 tbsp olive oil sea salt 1 small onion, sliced 1 cup cooked chickpeas 1 cup chopped kale 2 small zucchini, chopped zest and juice of 1/2 lemon Heat 1 tbsp of olive oil in a skillet over medium-high heat and stir in a big pinch of salt, the onion and the chickpeas. Saute until the chickpeas are golden and crusty. Stir in the
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