Asian-Inspired Mustard Greens

Shopping List Mustard Greens Salt Olive oil Carrots (1 lb.)  Ginger (.25 lb.) Scallions (1 bunch) Colossal Garlic (1 ct) Hoisin sauce Sesame oil Cilantro (1 bunch) Ingredients 10 ounces Collard Greens 6 cups water 2 teaspoons salt 1 teaspoon olive or canola oil 2 carrots, sliced into thin coins 1 tablespoon finely minced ginger… Read more »

Wild Mushroom-Yukon Gold Potato Hash

Shopping List Yukon Gold Potatoes (1#) Kosher salt Butter Canola oil Crimini mushrooms ( 8 oz) x2 Colossal Garlic (1 ct) Shallot (1 ct) Black pepper Flat-leaf parsley (1 bunch) Thyme leaves (1 bunch) Splash aged sherry vinegar Extra-virgin olive oil Ingredients 2 pounds Yukon gold potatoes Kosher salt 4 tablespoons unsalted butter 4 tablespoons… Read more »

Sauteed Green Beans with Crimini Mushrooms

Shopping List Green Beans (12 oz) Olive oil Yellow Onion (1 #) (optional) Colossal Garlic (1 ct) Crimini Mushroom (8 oz) Vegetable broth Ingredients 1 pound green beans, trimmed and cut in half Salt and Pepper to taste 2 tablespoons olive oil 1/2 onion, chopped (optional) 1 garlic clove, minced 1/2 carton of sliced crimini… Read more »

Taco Stuffed Summer Squash Boats

Shopping List Summer Squash (2#) Salsa Chisholm Trail Grass-Fed Ground Beef (1#) Taco Seasoning (or homemade mix) Onion (1 ct) Bell Pepper (1 ct) Muir Glenn Tomato Sauce (14.5 oz) Mexican Blend Shredded Cheese Cilantro (1 bunch) Ingredients 4 medium summer squash, cut in half lengthwise 1/2 cup salsa 1 pound ground beef 1 tablespoon… Read more »

Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes)

Shopping List Extra-virgin olive oil Colossal Garlic (1 ct) Yellow Onion (1#) Red Bell Pepper (1 ct) x5 Muir Glenn Diced Tomatoes (14.5 oz) Basil or Oregano  Kosher salt White or Red wine vinegar Ingredients 3/4 cup extra-virgin olive oil, divided 6 medium cloves garlic, thinly sliced 2 medium yellow onions, sliced 1/4 inch 4… Read more »

Italian-Style Eggplant Parmesan

Shopping List Olive oil Eggplant (1 ct) x2 Kosher salt Muir Glenn Tomato Sauce (14.5 oz) Mozzarella Oregano (1 bunch) Ingredients Olive oil 2 pounds eggplant, sliced 1/4 inch thick Kosher salt 1 1/4 cups tomato sauce 12 oz shredded fresh mozzarella Torn fresh oregano leaves Directions 1.Preheat oven to 400°F (200°C). Fill a large… Read more »

Sautéed Kale, Carrots, and Broccoli

Shopping List Broccoli (1 bunch) Extra-virgin olive oil Red Onion (1 ct) Carrots (1 lb.) Kale (1 ct) x2 Sea salt Freshly ground black pepper Ingredients 1 bunch broccoli, cut into individual florets 3 Tbsp. extra-virgin olive oil 1 red onion, chopped 6 carrots, peeled and sliced on the diagonal into 1/4″ slices 2 bunches… Read more »

Kale and Potato Tacos with Jalapeno and Avocado

Shopping List Yukon Gold Potato (1 lb.) White Mushrooms (8 oz) Kale (1 ct) Extra virgin olive oil Kosher salt Avocado (1 ct) Jalapeño (10 ct) Corn tortillas Lime (1 ct) Hot sauce Ingredients 5 small Yukon Gold potatoes or 1 russet potato 8 medium fresh white mushrooms 1 small bunch kale 2 tablespoons extra… Read more »

Oven Roasted Mini-Kumato with Fresh Herbs

Shopping List Mini-Kumato tomatoes Bay Leaves Thyme (1 bunch) Colossal Garlic (1 ct) Balsamic or sherry vinegar Olive oil, extra virgin Cane sugar Sea salt Freshly ground black pepper Ingredients 16 Mini-Kumato tomatoes 4 bay leaves, halved 4 stalks of fresh thyme 4 cloves of garlic, in strips, green core removed 4 tbsp Balsamic or… Read more »

Stuffed Acorn Squash with Charred Onions & Kale

Shopping List Acorn Squash (1 ct) x4 Olive oil Rosemary (1 bunch) Red onion (1 ct) x2 Cremini Muchroom (8 oz) Kale (1 ct) Quinoa Wild Rice Feta Cheese Lemon (1 ct) Crushed red pepper Thyme (1 ct) Ingredients 4 large acorn or carnival squash, halved lengthwise and seeded 3 tbsp. olive oil, plus more for… Read more »