Shredded Pea Salad


  • 1 lb snap peas, washed and de-stemmed
  • 1/4 olive oil
  • 1-2 TBSP lemon juice
  • 1-3 TBSP white balsamic vinegar
  • 1 TBSP honey
  • 1 clove garlic, pressed
  • 1 TBSP each fresh chopped thyme and basil
  • Salt and pepper to taste


  1. Shred peas with thinnest blade on cuisinart. Dump into large salad bowl
  2. To make the dressing, blend the rest of the ingredients together. Make sure it’s not too runny before pouring over the peas. If it is, add more oil or honey to thicken
  3. Toss together and voila! This really is one of the easiest salads we make!
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Thanksgiving Recipes 2017!

Our Thanksgiving box this year features:

  1. Our favorite, all-homemade pumpkin pie recipe
  2. Sweet potato and red valerie potato bake
  3. Roasted fall root soup

Our Favorite, all-Homemade Pumpkin Pie Recipe


For the filling:

  • 16 oz pumpkin (roast your pumpkin at 350 degrees until soft. Then scoop out and mash/blend with an emersion blender)
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp fresh ginger, grated
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 eggs (beaten)
  • 1⁄2 tsp vanilla extract
  • 1-12oz can evaporated milk

For the crust:

  • 12 oz (approx. 45-50) gingersnap cookies
  • 2 Tbsp light brown sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted


  1. Make the gingersnap crust: Preheat the oven to 350 degrees F.
  2. In a food processor, pulse together the gingersnap cookies and brown sugar until youhave a coarse crumb.
  3. Add the ginger and cinnamon and pulse once or twice to combine.
  4. Pour in the melted butter and pulse until combined.
  5. Spoon the crumbs into a ungreased 9-inch pie pan and use your fingers to gently dividethe mixture into an even layer on the bottom and sides of the pan.
  6. Bake for 8 minutes, then remove from the oven and let cool for 10 minutes.

Meanwhile, make the pumpkin filling:

  1. Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5minutes, stirring regularly, until smooth and glossy.
  2. Remove from the heat and slowly stir in the condensed milk, whisking until completelycombined.
  3. Whisk in the vanilla and eggs until combined.
  4. Pour the filling into the pie shell.
  5. Bake for 40-50 minutes, until the filling is mostly set (the center will still be slightlyjiggly).

Sweet Potato and Red Valerie Potato Bake


  • 2 Tbsp olive oil
  • Shallots, sliced thin (feel free to add onions too if you have them laying around!)
  • 1 teaspoon fresh thyme, minced + sprigs
  • 1/2 teaspoon salt
  • Sweet potatoes sliced into 1/8-inch thick rounds (mandolin time!)
  • Valerie potatoes, peeled, and sliced into 1/8-inch thick rounds
  • 2 Tbsp melted butter
  • 1 teaspoon of salt
  • 1/4 teaspoon black pepper


  1. Slice the shallots and caramelize in a pan with olive oil until golden brown.
  2. Slice the potatoes into 1/8 rounds (Place the slices in a bowl of water while you are prepping them to prevent them for discoloring).
  3. Drain the slices, place them in a bowl.
  4. Place the caramelized shallots in an even layer over the bottom of a 9×12 rectangular or oval casserole dish.
  5. Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions.
  6. Brush with melted butter, sprinkle with salt and pepper.
  7. Cover with foil and bake in a 400°F oven for 45 minutes, until the potatoes are cooked through.
  8. Remove foil, bake uncovered for 15 minutes more, until the edges are crispy.

Roasted fall root soup


  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 TBSP butter
  • 3 jerusalem artichokes
  • 3 large carrots
  • 1 celeriac
  • 4 cups vegetable stock
  • salt and pepper to taste
  • 1/4 cup parsley, finely chopped
  • Yogurt or sour cream for topping (optional)


  1. Sauté the onion in the oil and the butter until soft.
  2. Chop artichokes, carrots and celeriac into 1-inch cubes.
  3. Sauté with the onion for 5 minutes
  4. Add the stock and simmer for 20 minutes.
  5. Purée in a blender or with immersion blender and season with salt, pepper and parsley
  6. Top with yogurt/sour cream and parsley.
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Romanesco and Golden Beet Rotîs (or Pasta!)

  • Servings: 2
  • Difficulty: easy
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  • 1 romanesco head
  • Thyme
  • ½ cup hazelnuts
  • 2-3 golden beets, sliced thin (1/8-1/4 inch)
  • 3 TBSP butter
  • ¼ cup breadcrumbs
  • 1 tbsp balsamic vinegar
  • 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper


  1. Slice the beets and break the romanesco into small (1-inch) size pieces.
  2. Add veggies, bread crumbs and toss together. Spread out over a baking sheet.
  3. Bake together at 350-degrees for ~30 minutes, or until “al dente”. Be sure to toss half way though.
  4. While the veggies are roasting, finely chop the thyme, zest the lemon, and add into mixing bowl with oil, lemon juice, vinegar and sesame seeds. Whisk together.
  5. Roast hazelnuts in skillet or separate baking sheet until lightly toasted. Set aside until the end.
  6. Once the veggies are done, plate up and top with dressing, hazelnuts and salt and pepper to taste.


  1. Mix with a pasta (hint: roasted beet pasta should pair nicely!)
  2. Turn your beets into pasta with a spiralizer and toss with the romanesco.
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Oven-baked celeriac and fingerling fries

  • Servings: 2-4
  • Difficulty: easy
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  • 2 TBSP coconut oil
  • 1 TBSP honey
  • 1 large celeriac
  • 5-7 fingerling potatoes
  • (Optional: Chop up your turnips and add them to the mix!)
  • Herb of your choice (we recommend thyme!)


  1. Preheat the oven to 400
  2. Remove the skin from the celeriac with a small knife or vegetable peeler.
  3. Cut the celeriac and potatoes into coins or “fry” shape.
  4. Combine the oil, honey and thyme in a small saucepan and melt over a low heat.
  5. Toss veggies in oil mixture and salt.
  6. Bake until browned, 25-35 minutes.

Baked Squash Blossoms over Grass-Fed Beef Sofrito

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  • Servings: 3-4
  • Difficulty: intermediate
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Baked Squash Blossoms

Part 1—The Sofrito

  • 4 garlic cloves, minced
  • 1 sweet onion, diced
  • 2 TBSP olive oil
  • 1 lb ground beef
  • 2 TBSP fresh thyme, chopped
  • 2 TBSP fresh rosemary or savory, chopped
  • 2 TBSP fresh parsley, chopped
  • 8 oz chopped tomatoes or can of diced tomatoes
  • 1 TBSP tomato paste
  • 1/2 cup red wine
  • 1/2 tsp salt

To prepare the sofrito:

  1. Saute garlic in olive oil until browned. Add ground beef, salt and pepper and cook until no longer raw. Set aside.
  2. In a pot, salute onion in olive oil until translucent. Add herbs, tomatoes, tomato paste and heat until a near boil.
  3. Turn down hit to low, add red wine and let simmer while you prepare the squash.

Part 2—The Squash Blossoms

  • 12 fresh zucchini blossoms (keep the baby squash on there if there is one!)
  • 1 cup fresh ricotta
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh parsley
  • Flour (for dusting)
  • 1 egg, lightly beaten
  • ¾ c breadcrumbs

To prepare the squash blossoms:

  1. Preheat the oven to 350F. Line a baking tray with foil or parchment and lightly coat with oil or use oil spray.
  2. Mix ricotta and herbs together, seasoning to taste after mixing.
  3. Spoon ricotta into small ziplog bag and cut the tip off (Think: DIY cake frosting bag)
  4. To stuff the blossoms, make a vertical slit from the base that is wide enough to reach inside and take the stamen out.
  5. Squeeze ricotta into blossom and fold flower over until closed
  6. Coat blossoms/squash in flour.
  7. Dip the blossom in the egg and then into breadcrumbs, covering well.
  8. Place on tray and bake for 15-25 minutes or until crispy baked and crispy

Part 3—The Assembly

  1. Add ground beef to tomato sauce and heat on med-high until hot
  2. Ladle surfeit into wide bowl or deep place
  3. Lay squash blossoms on top of the sofrito and top with parsley.