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

Chocolate Chip Banana Muffins

4 overripe banana 1/2 cup sugar 1/4 cup coconut oil 2 tbsp ground flax seed mixed with 5 tbsp of almond milk 2 tsp baking soda 1/2 tsp salt 1 1/2 cup of flour 1/2 cup of oats 1/2 cup of chocolate chips

“Noodles” in almond butter sauce

Preheat oven to 400 degrees F. Slice ends off the squash, then cut widthwise into halves or rings. Run a knife around the interior of each piece to remove the seeds. Place squash on an roasted pan, then bake for 30 minutes. Allow to cool for 15 minutes, then peel the skin away and separate the strands into long “noodles”. Almond Butter sauce 1
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Asian Red Cabbage Salad

For the salad: 3 cups red cabbage, finely shredded 2 carrots, shredded or cut into matchstick 4 tbsp of fresh chopped cilantro For the dressing: 1 tablespoon soy sauce 1 tablespoon maple syrup 2 tablespoons chickpea miso paste 2 tablespoons rice vinegar 2 tbsp toasted sesame oil 2 tsp Sriracha 1 small piece of ginger, minced 1 clove of garlic, minced 1 tbsp of
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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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