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Week of June 18th

This week’s produce


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


Week of June 11

This week’s produce


Week of June4

This week’s produce


“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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Week of May 28

This week’s produce


“Cheesy” broccoli crowns

Broccoli crowns, cut into florets with some stalk attached 2 tablespoons olive oil salt, freshly ground pepper 2 tablespoons nutritional yeast Preheat oven to 425°. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20–25 minutes. Let cool slightly, then toss with nutritional yeast.


Week of May 21

This week’s produce


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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Week of May 14

This week’s produce