Category Archives: Vegetarian

Allergy Sensitive Veggie Lasagne

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If you’re in need of a gluten free, dairy free lasagne recipe, then this may be your dream come true.

You’ll Need:
Veggie Pesto #1
1 large zucchini, diced
1 large onion, diced
6 oz crimini mushrooms, chopped
4 garlic cloves, chopped
drizzle of EVOO
6 oz fresh baby spinach

Veggie Pesto #2
8 oz beets, diced
8 oz carrots, diced
drizzle of EVOO
2-3 roma tomatoes, chopped

Other ingredients
1 box of lasagne noodles made from lentil flour or similar gluten free, dairy free product (We bought ours through Amazon.)
1 jar of marinara sauce

Directions:
1. Prep veggies and roast each pesto mix in separate glass baking dishes with ingredients through the EVOO. (Do not add spinach and tomatoes.) Roast at 400F for 1 hour.
2. Remove from oven and allow to cool for one hour.
3. Place Veggie Pesto #1 in a large blender with spinach and puree. Put puree into a storage container or mixing bowl.
4. Add Veggie Pesto #2 to the blender with tomatoes and puree. Put puree into a storage container or mixing bowl.

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5. An hour before baking, assemble the lasagne.
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.

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6. Allow to sit for 40-60 minutes.
7. Bake at 400F for 40 minutes.
8. Allow to cool for 30 minutes before serving.

Enjoy!

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What’s planned for the 8/13/14 shares?

Don’t forget, prepayments for 8/13/14 are due by Monday, August 11th at 8p. 

FULL AND HALF SHARES- $40/$25 (A MIX OF THE FOLLOWING):

  • Cucumbers
  • Broccoli
  • Dill
  • Leaf Lettuce
  • Red Bell Peppers
  • Avocado
  • Roma Tomatoes
  • Bananas
  • Nectarines
  • Apricots
  • Blueberries or Raspberries

LOW GLYCEMIC SHARES – $25 (A MIX OF THE FOLLOWING):

  • Spinach
  • Cucumbers
  • Broccoli
  • Dill
  • Leaf Lettuce
  • Red Pepper
  • Avocado
  • Apricots
  • Blueberries
  • Raspberries

FRUIT SHARES – $15 (A MIX OF THE FOLLOWING):

  • Blueberries
  • Raspberries
  • Nectarines
  • Avocado

Please note, the Wish List is created to give members a rough idea of what we hope to have in the next box. Our actual order is based on availability, order size and current prices. We do our best to order as many items from our Wish List as possible.

What’s planned for the 8/6/14 share?

Don’t forget, prepayments for 8/6/14 are due by Monday, August 4th at 8p. 

FULL AND HALF SHARES- $40/$25 (A MIX OF THE FOLLOWING):

  • Green Beans
  • Broccoli
  • Cabbage
  • Red Leaf Lettuce
  • Bi-Color Corn
  • Carrots
  • Avocado
  • Roma Tomatoes
  • Nectarines
  • Pluots or Apricots
  • Blueberries or Raspberries

LOW GLYCEMIC SHARES – $25 (A MIX OF THE FOLLOWING):

  • Cabbage
  • Green Beans
  • Red Leaf Lettuce
  • Broccoli
  • Avocado
  • Pluots or Apricots
  • Blueberries
  • Raspberries

FRUIT SHARES – $15 (A MIX OF THE FOLLOWING):

  • Apricots or Pluots
  • Blueberries
  • Raspberries
  • Nectarines

Please note, the Wish List is created to give members a rough idea of what we hope to have in the next box. Our actual order is based on availability, order size and current prices. We do our best to order as many items from our Wish List as possible.

What’s Planned for the 7/2/14 Shares?

Don’t forget, prepayments for 7/2/14 are due by Monday, June 30th at 8p. 

NOTE: We’re taking a summer break from orders on 7/9 and 7/16. We’ll resume orders again on 7/23.

FULL AND HALF SHARES- $40/$25 (A MIX OF THE FOLLOWING):

  • White Sweet Corn
  • Broccoli
  • Romaine  or Leaf Lettuce
  • Avocado
  • Roma Tomatoes
  • FL Blueberries
  • Apricots
  • Raspberries
  • Seedless Grapes
  • Pluots

LOW GLYCEMIC SHARES – $25 (A MIX OF THE FOLLOWING):

  • Avocado
  • Broccoli
  • Romaine
  • Roma Tomatoes
  • Mushrooms
  • FL Blueberries
  • FL Raspberries
  • Apricots
  • Pluots

FRUIT SHARES – $15 (A MIX OF THE FOLLOWING):

  • FL Blueberries
  • Strawberries
  • Seedless Grapes

Please note, the Wish List is created to give members a rough idea of what we hope to have in the next box. Our actual order is based on availability, order size and current prices. We do our best to order as many items from our Wish List as possible.

Create Your Own Baguette Party

 

The kids and I enjoyed a creative lunch today, using a variety of olive oils, an aged balsamic vinegar, Parmesan seasonings, cheese, basil, lettuce, red onion, orange bell peppers, tomatoes and marinated cucumbers, paired with freshly baked tomato basil or rosemary baguette slices. Hummus and avocado sauces would have also been a great addition. Needless to say, the kids had a great time experimenting with presentation and trying new combinations.

 

 

 

 

Marinated Cucumbers – Use balsamic vinegar, EVOO, salt and pepper

 

Eggplant Stir-fry with Ginger Lemon Rice

You’ll Need:
1 Eggplant, peeled and chopped
1 Orange Bell Pepper, chopped
1 medium Onion, chopped
2 Garlic Cloves, chopped
4-8 oz Mushrooms, chopped
4 Celery Stalks, chopped
half head Bok Choy, chopped
1-2 TBSP Cooking Oil of Choice
0.75-1.5 TSP Ginger Powder (Note: Use  2 TSP fresh Ginger if you have it.)

1 TBSP Sesame Seed Oil
1 Lemon
Salt
Pepper
1 TBSP Honey (optional)
1 cup Dried Rice (Jasmine is pictured here)

1. Cook rice according to directions and set a side, covered.
2. In a large skillet, add 1 TBSP cooking oil, eggplant, garlic, and onions, and cook for 15 minutes, stirring occasionally.
3. Add peppers, celery, fresh ginger*, and mushrooms, and cook for 8-10 minutes.
4. Add juice of half of a lemon, ~1 TSP ginger powder*, salt, pepper, and bok choy. Turn off heat. Stir mix to bury bok choy, allowing it to steep.
5. Add 1 TSP sesame seed oil.
6. Pour rice into a large bowl. Add 1-2 TSP sesame seed oil, dash of pepper, juice of half a lemon, 0.5-1 TSP ginger powder, and honey. Mix well.
7. Serve.

Quinoa and Sweet Potato Stuffed Shrooms

I recently discovered a recipe post online from a local aspiring chef, Tasting Independence, and HAD to try it!

You’ll Need:
2 large or 3 medium sized Portabella Mushrooms
1 Sweet Potato, cubed
0.25 cup Quinoa, uncooked
1.5 cups Spinach, fresh, lightly coated in oil
1.5 TSP Olive Oil
Salt & pepper

1. Preheat oven to 450 F and cook quinoa in 3/4 cup water.
2. Coat the potato cubes in oil.
3. Bake the potato cubes on a cookie sheet, single layer just like you do when making baked sweet potato fries.
4. Bake the potatoes for 15-20 minutes on first side. Flip and continue to bake for 10-15 minutes.
5. Add spinach on top of the potatoes and bake for 5 minutes.
6. Mix spinach/potato mixture with cooked quinoa in a large bowl.
7. Lightly oil portabella tops.
8. Stuff portabella tops with spinach/potato/quinoa mixture and bake on cookie sheet at 400 F for 15 minutes.
9. Serve!

Peach, Cherry and Berry Crisp

Do you happen to have fruit that is reaching the end of its desired shelf life or has been hanging out in your freezer for a while? If so, this may be a great rescue opportunity.

You’ll Need:
6-12 Peaches (fresh or frozen, sliced)
1-2 lb Cherries (fresh or frozen, pitted)
8-16 oz Blueberries or Blackberries (fresh or frozen)
8-16 oz Cranberries or Plums/Plouts (fresh or frozen)
1 cup Bread or All Purpose Flour
1 cup  Oats
1 cup Brown Sugar
1 cup Butter (or 2 sticks)*
Dash of Salt
*1 stick of butter might be enough if looking for a slightly healthier alternative.

1. Place peaches in a greased/oiled 9×13 dish and top with cherries and berries. The fruit should fill the entire dish.
2. Bake uncovered for 25 minutes at 400 F.
3. Mix flour, oats, brown sugar and salt in a large mixing bowl.
4. After fruit has baked, pour the dry mixture over the fruit.
5. Drizzle the butter evenly over the dry mixture.
6. Bake for 30 minutes at 400 F or until the crisp is golden brown.
7. Allow to cool for 30 minutes before serving.

Fresh fruit crisp pairs well with those frozen dairy desserts! Perfect for National Ice Cream Day (in the event you need an excuse). 😉

Sungold Tomato and Basil Pasta Sauce

You’ll Need:
2-3 pints Sungold Tomatoes (or cherry tomatoes)
1 large or 2 medium Heirloom Tomatoes (or 5-6 Roma Tomatoes), sliced
1/2 Onion, chopped
2-4 oz fresh Basil
3 Garlic Cloves, chopped or crushed
dash Italian Seasoning
dash Salt
dash Pepper
2 TSP Oil
1/2 cup Water

Combine tomatoes, water, oil and salt in pot and cook on medium-high for 15 minutes (or until tender). Remove from heat and stir in remaining ingredients. Allow sauce to cool. Blend sauce in a blender or food processor until desired consistency. Pour sauce back into pan and cook for 10+ minutes. Serve over pasta of choice.

Black Beans and Rice with Hidden Eggplant, Squash and Potatoes

Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.

You’ll Need:
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish

To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.

Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.