Recipes from our Customers
Thanks to our customer Lawrence Duncan for this delicious and heart-warming recipe!
- 3 large potatoes
- 3 large carrots
- 3 large beets
- 8 large garlic cloves, peeled
- 2 tsp rosemary, fresh or powdered
- 2 tsp cumin, ground
- 1 tbsp black pepper, course ground
- 2 tsp sea salt
Preheat oven to 250 deg F. This is a "low & slow" recipe, which takes a little bit of patience, but well worth it! You can vary the ratio of vegetables to suit your tastes, as well as the choice and amounts of herbs and spices.
Cut the potatoes, carrots, and beets into large chunks. The size of the chunks determines which vegetable cook the fastest: the potatoes and beets should be the largest chunks, with the carrots being a little smaller / thinner. You'll get the feel for the right size with practice.
Place the chunked potatoes, carrots, and beets in a large mixing bowl, along with the peeled garlic cloves. Add oil and sprinkle in the spices, while stirring until all the vegetables are thoroughly coated.
Spread the mixture evenly onto a baking tray, and place into the oven. Cook for about 2 hours, or until done.
Serves: 3 - 4
Preparation time: 2 1/2 hours
Thanks to our customer Cassondra Phillipsen for sharing this recipe with us!
- 14 oz extra firm tofu
- 3/4 cup quinoa
- 1 tsp cinnamon
- 1 tbsp lime juice
- 1/4 tsp salt
- 1 1/3 cups water
Sweet Chili Lime Sauce:
- 3 tbsp sugar
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1/2 tsp red pepper flakes
- 1 clove garlic (crushed)
- 1/4 tsp salt
- 1 tsp dried mint leaves
- 1 bunch collard greens (middle stem removed, washed)
- 3 tbsp water
- 1 pinch salt
- 1 tsp lime juice
Combine all quinoa ingredients in a pot with a tight fitting lid. Bring to a boil, then reduce heat and let it simmer for 20 minutes. Whisk all of the sauce ingredients together in a bowl and set aside. Drain tofu and cut into thin triangles.
Cook tofu in a frying pan (with no oil needed) until golden brown on each side. Combine the tofu and the sauce together on medium heat and cook for about 3 minutes. Set aside.
Cook the collard greens in a pot. Layer each plate with quinoa, collard greens, tofu, and drizzle some extra sauce over the top.
Serve, and enjoy!
Thanks to our customer Hillary Barraza for sharing this yummy recipe link!
- 2 tablespoons extra-virgin olive oil
- 2 cups sliced leek (about 2 large)
- 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
- 2 garlic cloves, minced
- 1 1/4 teaspoons Spanish smoked paprika, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon coarsely ground black pepper, divided
- 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
- 4 large eggs
- 1/4 cup (1 ounce) shredded Gruyère cheese
Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.
Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)
Preparation: 1 hour, 30 minutes
See also: Fingerling Potato-Leek Hash with Swiss Chard and Eggs
Jeanne Kelley, Cooking Light