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.
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- 2 cups cauliflower flowerets
- 4 celery ribs, diced
- 3 carrots, chopped (I usually use only 1 or 2)
- 1 can cream of chicken soup, undiluted (You can also use cream and chicken bullion instead of the creamed soup)
- 1 cup cream or half& half 8 oz. cubed cheese (your choice of flavor)
- 1/4 tsp. salt 1/2 tsp pepper Paprika
Arrange cauliflower, celery and carrot in steamer basket over boiling water. Steam 10 minutes or until crisp-tender, then drain.
Cook soup and cream or half & half in large saucepan over medium heat, stirring occasionally, 5 minutes.
Stir in cheese until melted. Add steamed veggies, salt and pepper; cook until thoroughly heated. Sprinkle with paprika and serve. Amazing!
Yield: 4 cups
- 4 large beets
- 1/2 green cabbage
- 2 carrots
- 1 onion
- 1 stick of celery
- 1 large tomato
- 1 large rutabaga (Swedish turnip)
- 2 tablespoons of dill
- 2 tablespoons of parsley
- 2 large cloves of garlic, minced or grated
- 1/4 cup of apple cider vinegar
- 10 cups of veggie stock or water
- salt and pepper, to taste
This borscht recipe is delicious, nutritious, and guaranteed to warm any belly on a cold winters night. It's my own recipe so I hope you enjoy it!
1) Chop up all the veggies.
2) In a large pot, saute onion, celery, dill, parsley, and garlic in vinegar on high heat.
3) Slowly add stock/water and bring to a boil. Add beets, rutabaga, cabbage, carrots, and tomato.
4) Cover and let simmer until root vegetables become tender (about 20 minutes).
5) Enjoy! Add salt and pepper if you wish.
Can also be served with dollop of vegan sour cream or plain yogurt if you wish.
Serves: many, many people
Preparation time: 30 minutes
- 1 cup soymilk
- 1/2 cup water
- 1 cup whole wheat pastry flour
- 1/2 cup whole grain corn flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 2 tablespoons light tasting olive oil
- Preheat the oven to 200 degrees F (95 degrees C)
- Combine water & soy milk in small bowl
- In large bowl, combine both of the flours, the baking powder, baking soda, & salt.
- Stir in the milk mixture until just combined. Fold in the blueberries and let the batter sit for 5 minutes.
- Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet to keep warm in the preheated oven (cover them with tinfoil) while cooking the remaining batter. Serve warm with all natural (no sugar added) blueberry jam.
Preparation time: 25 minutes