Entries by Meredith Lehman

Sweet Potato Breakfast Bowl

16 oz. sweet potato (1 very large or 2 small) Optional: honey to taste OR half of a small, slightly ripe mashed banana for sweetness cinnamon to taste 2 tablespoons raisins* 2 tablespoons chopped nuts 2 tablespoons almond butter Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet […]

BLT Chopped Salad

  4 slices bacon, diced 4 cups chopped butterhead lettuce 1 avocado, halved, seeded, peeled and diced 1 cup chopped tomatoes, halved 1/2 cup corn kernels 1/4 cup crumbled goat cheese FOR THE LIME VINAIGRETTE 1/4 cup olive oil 1/4 cup apple cider vinegar Zest of 1 lime 2 tablespoons freshly squeezed lime juice 2 […]

Vegan Scallion Pancakes

1 bunch scallions (approximately 2 cups finely chopped scallions) 3 cups all-purpose flour, plus additional for the cutting board 1 cup water, room temperature ½ cup organic palm shortening, melted ¾ teaspoon salt 4 to 6 tablespoons high-heat oil (such as peanut oil, avocado, or rice bran), as neededClean, trim, and finely chops the scallions. […]

Pasta Bolognese

1 medium onion, chopped 1 celery stalk, chopped 1 small carrot, peeled, chopped 3 Tbsp. extra-virgin olive oil 1 lb. ground beef chuck (20% fat), patted dry Kosher salt 3 oz. thinly sliced pancetta, finely chopped 1 cup dry white wine ⅓ cup tomato paste 1 bay leaf Pinch of finely grated nutmeg 2 cups […]

Mushroom and Sausage Egg Bake

1 package (19-1/2 ounces) chicken or turkey sausage links, casings removed- any GRIGGSTOWN flavor or FLIPSIDE FARM flavor sausage will work! 1 tablespoon butter 3/4 pound sliced fresh mushrooms 3 cups thinly sliced Swiss chard 1/4 cup white wine 3 garlic cloves, minced 9 large eggs 1-1/4 cups 2% milk 1/4 teaspoon salt 1/4 teaspoon pepper […]

Mashed Murasaki Sweet Potatoes with Brown Butter and Sage

Ingredients 1/2 cup Sage Leaf 1 pd Murasaki Sweet Potato 2 tbsp Olive Oil 2 tbsp Salted Butter Instructions Peel sweet potato, cut and dice Boil water in a saucepan and add diced sweet potatoes for 15 minutes then drain the water Heat up a non-stick pan, add olive oil and butter Saute sage leaf until crispy – set aside (1 buttery sage […]

Oven Roasted Root Veggies

1 pound sweet potatoes , cut into 1 ¼-inch cubes ¾ pound carrots , cut into 1 ¼-inch pieces ¾ pound parsnips , cut into 1 ¼-inch pieces 1 hard squash , seeded, cut into 1 ¼-inch pieces 1 large red onion , peeled, with root end left intact cut into ½-inch wedges ¼ cup extra-virgin […]

Celery Root and Potato Puree

(from the food network kitchen) 1.5 lb  potatoes, cut into 1-inch cubes, held in water until ready to use Kosher salt 1 large celery root, tough outer parts removed, cut into 1-inch cubes 1 to 1 1/2 cups heavy cream 1 stick cold butter, cut into pats Place the potatoes in a pot large enough […]

Zucchini Ricotta Air Fryer Fritters

1 1/4 cup ricotta (or any cheese you’d like) 1 large egg 1 cup pecorino romano or parmigiano reggiano pinch of salt 2 grated medium zucchini 1 cup Italian breadcrumbs 1/4 cup fresh dill (or any herb you’d lke) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Please note: You can use any cheese of choice. You can absolutely bake these in the […]

Mushroom, Leek and Goat Cheese Frittata

2 tablespoons olive oil, divided 2 medium leeks, whites and pale green parts only, chopped 8 ounces mushrooms, thinly sliced 12 large eggs 1 /2 cup crème fraîche or sour cream 2 tablespoons coarsely chopped flat-leaf parsley 1/2 cup goat cheese, divided Kosher salt, freshly ground pepper Place a rack in upper third of oven; […]

Kale and Potato Hash

Kale and Potato Hash 3/4 pound potatoes, cut into 3/4-inch chunks Kosher salt and freshly ground black pepper 3 tablespoons vegetable or canola oil, divided 12 medium brussels sprouts, finely sliced (about 1 1/2 cups) 2 cups chopped, tightly packed kale leaves (about 1/2 bunch) 1 teaspoon hot sauce 1 small onion, finely sliced 2 tablespoons […]

Colorful Beet Salad with Quinoa, Carrots and Spinach

Salad ½ cup uncooked quinoa, rinsed 1 cup frozen organic edamame ⅓ cup slivered almonds or pepitas (green pumpkin seeds) 1 medium raw beet, peeled 1 medium-to-large carrot (or 1 additional medium beet), peeled 2 cups packed baby spinach or arugula, roughly chopped 1 avocado, cubed Vinaigrette 3 tablespoons apple cider vinegar 2 tablespoons lime […]