Entries by Meredith Lehman

February Feature: Baby Arugula

Salads. On its own or mixed in with other greens, arugula makes a great salad. It can stand up to a stronger vinaigrette but is often paired with a sweeter balsamic, which balances well with its peppery notes. Its leaves are soft and chewy and pleasant in the mouth. On pizza. If you want to […]

Apple Farro Breakfast Bowl

  1/2 cups farro 1 1/2 cups water 1/4-teaspoon salt 1 firm apple, cored and chopped into Small cubes 1-tablespoon coconut oil Dash of cinnamon 1/4 cup dried cranberries 1/4 cup toasted hazelnuts, chopped 1/2 cup Greek yogurt 3 tablespoons honey   Combine the farro, water, and salt in a medium saucepan over medium-high heat. […]

Thanksgiving Recipes

Thanksgiving Recipes   Fresh Cranberry Sauce with Orange and Lemon  Zest One 12-ounce bag fresh cranberries, cleaned 1 3/4 cups sugar 1 Granny Smith apple, peeled, cored and chopped Grated zest and juice of 1 orange Grated zest and juice of 1 lemon Cook the cranberries, sugar, and 1 cup of water in a saucepan […]

Golden Beet Recipes

Roasting and Juicing Beets Roasting beets – Start with the freshest and firmest organic Golden beet roots, or any color beets, you can find. Cut off the green tops and save for another cooking use. Rinse dirt and debris off the roots by rubbing with your hands under cool water. Remove any skin that looks […]

Carnival Acorn Squash Recipes

Carnival Acorn Squash Recipes How to Make as Stuffed Carnival Acorn Squash 1 winter squash, like acorn, kabocha, red kuri, sweet dumpling, delicata, spaghetti or any other grapefruit-sized (or slightly larger) squash 2 to 3 cups of filling: General amounts for filling — to equal 2 to 3 cups total: 1/2 to 1 cup protein […]

Mirepoix Recipes

Mirepoix Base A common, quick way to cook mirepoix is to brown the onions and carrots together on medium-high heat (sauté) and then add the celery, cooking until soft. This develops a deeper flavor profile, and is especially delicious in soups. The size you cut your vegetables should be relative to the amount of time […]

Purple Sweet Potato Recipes

Crispy Oven Roasted Purple Sweet Potato Fries • 4 medium purple sweet potatoes • 1/2 tbs of olive oil • 1 tsp of sea salt • 1 tsp of black pepper • 1 tsp of garlic powder • 1/2 tsp of paprika powder Preheat oven to 200°C/ 400°F. Wash purple sweet potatoes under running water […]

Brussels Sprouts Recipes

Roasted Potatoes with Bacon & Brussels Sprouts 1 tablespoon olive oil, divided 1 tablespoon whole grain mustard 1 teaspoon coarse kosher salt Freshly ground black pepper 1 1/2 pounds Yukon Gold potatoes, in 3/4-inch dice OR mini Yukon Gold potatoes, quartered 1/4 pound (about 3 slices) thick-cut bacon, diced 1/2 pound Brussels sprouts, trimmed and […]

Celery Root Recipes

Apple and Root Vegetable Hash with Sage Coarse salt and freshly ground pepper 3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups) 3/4 pound potatoes, peeled and cut into 1/2-inch pieces (2 cups) 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups) 1/4 cup extra-virgin olive oil, divided 1 […]

Spinach, Leek and Feta Cheese Fritatta

Spinach, Leek and Feta Cheese Fritatta 1 tablespoon butter 1 tablespoon olive oil 1 large leek, white and light green part only, halved and thinly sliced (about 1 cup) 6 oz spinach, washed and chopped 1 clove garlic, minced salt and freshly ground black pepper, to taste 1 teaspoon chopped fresh dill or ½ teaspoon […]