Organic Recipes: From our Farm to your Kitchen

Here you'll find organic recipes that have been passed down from generation to generation, and from friends and customers alike. Browse through recipes, holiday ideas, and storage tips in our Kitchen section.

If you have a recipe of your own which you\'d like to share, please contact us and send it to us!

Showing: All Recipes

  • Quick and Easy Broccoli

    Ingredients:

    • 1 head broccoli, cut into pieces
    • 6 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1 tablespoon coconut or sesame oil
    • 1 heaping teaspoon each: sage, cumin, hot pepper flakes
    • 1/4 tablespoon salt, or more, to taste
    • 1 package whole wheat pasta

    Preparation:

    Toast garlic and spices in oils. When brown, add the broccoli and stir-fry until tender. Add cooked pasta.

    Serves: 4

    Preparation time: 10 minutes

  • Grilled Eggplant

    Ingredients:

    • eggplant (size and number depends on amount of people to be served)
    • oil
    • basil
    • rosemary

    Directions:

    Clean and slice eggplant into quarter of an inch slices, lengthwise.

    Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.

    This recipe also works beautifully for squash and zucchini!

    Serves: 4 (depends on size of eggplant)

    Preparation time: 15 minutes

  • Kale Sauté

    Ingredients:

    • 1 tsp mild flavored olive oil
    • 1 small onion, cut in half and sliced
    • 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
    • 1 bunch kale
    • 1 small tomato

    Directions:

    In skillet (preferably cast iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.

    Serve over brown rice.

    Serves: 3

    Preparation time: 15 minutes

  • Dalmatian Lenten Cabbage Soup - Broeta de Verza de Magro

    This meatless soup was the traditional beginning of Dalmatian Vigil meals, especially Christmas Eve, when the chill of the Bora (a strong wind from the east) gives cabbage added bite. It calls for fish broth, which the cook would have had on hand because boiled fish is one of the standard second courses of a Vigil meal.

    Prep Time: 30 minutes
    Cook Time: 45 minutes

    Ingredients:

    • Savoy cabbage (amounts given below)
    • Potatoes
    • One onion
    • Fish broth (from boiling a fish, or canned)
    • Garlic
    • A bay leaf
    • Bread
    • Salt and pepper

    Preparation:

    Dice into half-inch (1-cm) cubes a head of Savoy cabbage, two peeled potatoes, and an onion.

    Simmer the vegetables until tender in the broth from boiling the fish (strain it first), adding a minced clove of garlic, a bay leaf, and salt and pepper to taste to the pot.

    While the soup is cooking, toast several slices of bread. Line your soup bowls with them, ladle the soup over it, and serve.

    Serves 4

  • Risotto with Kale & Leeks

    Tags: Kale, Leeks

    Ingredients:

    • 5 cups chicken broth
    • 1 tablespoon olive oil
    • 2 cups thinly sliced leek (about 2 large)
    • 1 1/2 cups arborio rice
    • 1/4 cup white wine
    • 3 cups coarsely chopped Kale
    • 1/4 cup grated Parmesan
    • 1/8 teaspoon black pepper
    • 6 lemon wedges

    Directions:

    Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

    Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.

    Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.

    Serve with lemon wedges, and enjoy!