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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    • Zesty Cabbage Ramen Salad


      • 2 package vegan Ramen noodles, broken into bits
      • chopped or shredded cabbage
      • sunflower seeds
      • almond slivers
      • 1/2 cup olive oil
      • 1/3 cup vinegar (I use mostly cider and a little red wine)
      • 2 tablespoons sugar
      • 2 Ramen seasoning packets


      Make the dressing with the olive oil, vegan sugar, vinegar, and seasoning packets all nice and stirred up.

      Serves: many

      Preparation time: 5 minutes

    • Tofu Avocado Breakfast Scramble


      • 4 oz tofu (regular, extra firm)
      • 2-3 dashes ground turmeric
      • 1/4 cup fresh spinach
      • 1/2 ripe avocado
      • small handful shredded soy cheese
      • dash black pepper
      • 1 teaspoon olive oil


      Crumble tofu and sauté with spinach and olive oil, until spinach is limp. Add turmeric until nice bright yellow color (careful not to add too much).

      Continue cooking over medium heat 1-2 minutes. stir in chopped avocado, and top with grated soy vegan cheese, and pepper to taste.

      I add tomatoes sometimes, basically you can put whatever vegetables you want in it as long as you have the right amount of turmeric it will taste delicious.

      Serves: 2

      Preparation time: 10 min

    • Strawberry Fruit Rollups


      • 1 cup Silk Vanilla Soy Yogurt
      • 1 pint strawberries
      • nonstick cooking spray


      Puree the strawberries in a food processor or your blender.

      Lay down the fruit roll-up sheet in the dehydrator and spray lightly with nonstick cooking spray. Spread the yogurt thinly over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be about 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.

      if you have no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.

    • Spinach & Mushroom Quiche


      • 4 eggs
      • 1 tsp salt
      • 1 1/2 cups cooked rice
      • 6 tbsp milk
      • 3 oz grated cheese
      • 2 1/2 cups cooked spinach (squeeze and pat dry to remove excess water)
      • 3/4 cup sliced mushrooms


      Beat 2 eggs, add rice, 1/2 cheese, salt and mix.

      Press this mixture into 9" pie plate to form a crust.

      Beat the remaining eggs, stir in spinach, cheese, milk, & mushrooms. Pour over the pie plate, bake in oven at 375 deg F for 30 minutes.

      Serves: 4 - 6

      Preparation time: 45 minutes

    • Spaghetti Squash Casserole


      • 1 large spaghetti squash
      • 1 large onion, minced
      • 5-6 cloves garlic, minced
      • 1 cup mushrooms, chopped
      • 1 tablespoon olive oil
      • 1 plantain, sliced
      • 1 28 oz. can diced tomatoes
      • 1 16 oz. can crushed tomatoes
      • 1 cup cooked cracked wheat, bulgur wheat, or couscous (have fun and experiment)
      • basil, oregano, cayenne, and parsley
      • whatever seasonings that strike you at the moment - that's what I used last time, and it was great!


      Split the squash in half and cook upside-down in water for about 20-30 minutes. until tender. Pour 2 cups hot water over grains of choice and let sit cover for approximately 15 minutes.

      Meanwhile, sauté the onion, garlic, mushrooms and plantains in the oil. If needed, add some water. Add cans of tomatoes and spices and let simmer for 15-20 minutes. Add drained grains and simmer another 5 minutes.

      Pour the sauce over spaghetti squash on individual plates.


      Serves: 4

      Preparation time: 20-30 minutes

    • Slow Roasted Root Vegetables

      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

    • Risotto with Kale & Leeks


      • 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


      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!

    • Raw Tacos


      • 1/2 of an avocado
      • 3 slices green pepper
      • 2 slices each red and yellow pepper
      • 1 full slice of an onion
      • 1/2 cup broccoli and cauliflower florets
      • pico de gallo
      • salsa
      • lemon juice
      • garlic powder
      • salt
      • 3 pieces romaine, green leaf, or red leaf lettuce


      Mash the avocado in a bowl. Chop 1 slice of green pepper and half the onion slice and add these to the avocado. Season to taste with lemon juice, garlic powder, and salt, thus making raw guacamole. Cut the remaining peppers into long pieces.

      To assemble, put a layer of guacamole down, followed by the pico, peppers, onion, broccoli, and cauliflower. Top with salsa and fold in the back and roll up sides.

      Serves: 3

      Preparation time: 15 minutes

    • Raw Oatmeal with Cranberries


      • oat sprouts
      • wheat sprouts
      • 1 banana
      • cranberries
      • apple juice (optional)


      Put about two tablespoons of cranberries in some apple juice (or water or orange juice) to soak.

      Take a handful of oat sprouts and a few handfuls of wheat sprouts (or depending on your taste), and mix them together in a bowl.

      Peel one banana and mash in the bowl with the sprouts. Mix until you have a crunchy sprout banana consistency. You may have to add more sprouts.

      Add cranberries (but not apple juice) and eat!

      Serves: 1

      Preparation time: 10 minutes

    • Quick and Easy Broccoli


      • 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


      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

    • Lime Tofu with Quinoa and Collard Greens

      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
      Collard Greens:
      • 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!

    • Kiddie Casserole


      Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.

      Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.

      In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.

      Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!

      Serves: 6 +

      Preparation time: 30 minutes

    • Kale Sauté


      • 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


      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

    • Honey-Roasted Butternut Squash


      • 2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
      • 2 tablespoons honey
      • 1 1/2 tablespoons butter
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon freshly ground black pepper
      • 2 tablespoons finely chopped toasted pecans
      • 1 tablespoon minced fresh flat-leaf parsley


      1. Preheat oven to 400 deg F.

      2. Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH for 30 seconds, or until butter melts. Stir to combine. Brush half of honey mixture over cut sides of squash, and reserve remaining honey mixture.

      3. Sprinkle squash with salt and pepper. Bake at 400 deg F for 1 hour or until tender.

      4. Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH for 20 seconds.

      5. Drizzle remaining butter mixture over squash. Sprinkle evenly with pecans and parsley. Add a garnish of parsley on the side to accent the beautiful colors of the squash.

      6. Serve, and enjoy!

      Serves: 8

      Preparation time: 1 hour, 30 minutes

    • Grilled Eggplant


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


      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

    • Gazpacho


      • 1 small clove garlic
      • 2 tbsp finely chopped fresh parsley
      • 2 cups V-8 juice
      • 2 & 1/2 tbsp red-wine vinegar
      • 2 tbsp olive oil
      • 2 tbsp lemon juice
      • 1 tsp sugar
      • 2 tsp salt
      • 1/4 tsp ground white pepper
      • 2 tsp Worcestershire sauce
      • 1/8 tsp Tabasco sauce
      • 1 large ripe tomato
      • 2 tbsp finely minced fresh onion
      • 1/2 fresh cucumber - diced
      • 1/2 fresh green pepper - diced
      • 1/2 tsp freeze-dried chives
      • 1 tbsp fresh green onion tops - chopped
      • 1 fresh yellow squash - diced, not peeled
      • 1 cup fresh eggplant - diced (for color - optional)


      Place garlic, parsley, V-8 juice, vinegar, olive oil, lemon juice, vegan sugar, salt, white pepper, Worcestershire sauce and Tabasco sauce in large bowl and stir until well blended.

      Peel and dice tomato. Rinse remaining vegetables and place in large container with tomato. Pour blended soup mixture over vegetables. Chill for at least 2 hours.

      Serve as appetizer garnished with lemon wedges and club vegan crackers or garlic toast. Works wonderfully as a cool and refreshing, easy to serve summer-time dish.

      Serves: 8

      Preparation time: 1 hour

    • Fingerling Potato Leek Hash with Swiss Chard and Eggs

      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

    • Fennel & Vegetable Stir Fry with Nut Rice


      Tofu can be fried (do before anything else) or tossed into stir fry with out previous cooking. I've also made this many times with no tofu and it is still good. Coarsely chop onion and mince garlic. Slice bok choy stocks into bite size pieces, coarsely chop green tops. Slice and/or chop the rest of the veggies any way you prefer.

      Heat 1 1/2 - 2 tablespoons oil in large skillet or wok. Add 1 teaspoon fennel seed until is begins to sizzle. Add onion and sauté for 2-3 minutes, add garlic toss a few times with spoon.

      Begin cooking vegetables from hardest to softest: bok choy stocks (save green tops for later) for 1 minute. Add carrot and cook for 1 minute... red pepper 1 minute... broccoli 1 minute, etc... Repeat with all the vegetables except for bok choy greens (they will go in later with the tofu). Add a dash of salt while cooking - it really brings out the flavor of the veggies.

      Transfer veggies to bowl and put 1 tablespoon oil in skillet/wok over medium heat. Add nuts and begin to toss while cooking. As nuts begin to turn golden color, add 1/2 teaspoon fennel seed. Let nuts overcook to a dark brown - its okay to have some black nuts as it adds flavor. Once the nuts are done, add cooked rice to skillet/wok and mix in oil, nuts, and fennel. Add dash of salt to rice mixture and let cook for a couple of minutes while stirring. Transfer to serving bowl.

      Heat veggies back up and add tofu - cook until heated through. Add bok choy green tops just at end, cook until wilted. Salt and pepper to taste, serve over rice.

      Serves: 4

      Preparation time: 30 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


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


      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

    • Curry Spinach


      • 1 1/2 tablespoons olive oil
      • 1 medium onion
      • 1/2 cup water
      • 2 to 4 tablespoons mild or hot curry paste
      • 1 diced potato
      • 1 diced tomato
      • 1 package frozen chopped spinach


      Steam or boil the potatoes in salted water until very tender. In a non-stick skillet, cook the onion, garlic and curry paste in oil for 3-4 minutes or until onion is tender.

      Stir into the skillet the potatoes, tomatoes, and spinach. Add water as needed, and continue cooking over medium heat until heated throughout. Sprinkle with salt and pepper. Serve with rice or cous cous if desired.

      Serves: 2 - 4

      Preparation time: 20 minutes

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