Chimichurri

This sauce will change your life. There are so many variations, but I like this variety that uses up bunched herbs that we grow a lot of. It’s a great way to use herbs that you don’t have a plan for so that they don’t go to waste, and a beautiful way to add pizzaz to any roasted veggies or meat.

1 small shallot or 1/4 cup red onion, roughly chopped

2 garlic cloves, roughly chopped

1 1/2 cup total herbs, tough stems removed, thin stems okay (I like about half parsley and half cilantro, add oregano too if you like!)

2 T red wine vinegar

3/4 cup olive oil

1 tsp kosher salt

1 tsp freshly cracked black pepper

Crushed chili flakes, to taste

This sauce is easy as can be, toss it all in a food processor and blend to your desired consistency. Add more oil if it looks dry. Top your veggies, meat, grain bowl, whatever. You’ll be glad you did.

Chocolate Beet Cake

This recipe makes a rich, moist chocolate cake. There is a subtle earthy taste of beets that marries well with the sweet chocolate. 

Ingredients

  • 4 oz chocolate

  • 1 C butter, softened

  • 1 ½ C brown sugar

  • 3 eggs

  • 2 C pureed beets* 

  • 1 tsp vanilla

  • 2 C flour

  • 2 tsp baking soda

  • ¼ tsp salt 

instructions

Melt chocolate and ¼ C butter together. Let cool slightly. Cream remaining butter and sugar with a hand or stand mixer until fluffy. Beat in eggs. In small bowl, combine chocolate mixture, beets and vanilla. Beat into butter/sugar mixture (mixture will appear separated, that’s okay!) Whisk together dry ingredients in a medium bowl, gradually add to wet mixture. Pour into a greased and floured bundt pan (10 in.) Bake at 375℉ for 45-55 min. Let cool for 10 min before turning out of pan. Serve topped with powdered sugar or chocolate ganache. 

*Note: As opposed to roasting, I prefer to boil the beets until they are soft and then puree them in a food processor. Boiling makes the beets have a milder flavor that pairs well in the sweet cake. You can use any variety of beets but the red ones make the cake an attractive “red velvet” color.

From the Kitchen of: Michelle Phillips

Arugula Pesto

Here’s a little known secret: pesto can be made with a plethora of different ingredients. As long as you have something green and leafy, a nut, a cheese, and a cooking oil you can mix and match the variety of each thing. This version replaces the traditional basil and pine nuts with arugula and walnuts. It’s a cheaper, more plentiful option, and it has a fresh, peppery flavor.

Ingredients:

  • 2 cups packed fresh arugula leaves, rinsed and dried

  • 1/4 cup roughly chopped walnuts

  • 4 medium garlic cloves

  • 1/3 cup extra-virgin olive oil

  • 1/2 cup finely grated fresh Parmesan cheese

  • 2 teaspoons freshly squeezed lemon juice

  • Kosher salt and freshly ground black pepper

For Instructions visit: https://www.seriouseats.com/arugula-pesto-how-to-make-recipe

Beet Hummus

This recipe is nothing like you’ve ever tasted before. It is a surprisingly sweet hummus, almost dessert-like. The large dose of lemon masks the beet flavor but combines with the sugar to make a refreshing summertime dip. Dill rounds it out and adds some sophistication.

  • 1 medium or 2 small red beets

  • 1½ cups cooked chickpeas, drained and rinsed (or 1 can)

  • 2 tablespoons tahini

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 tablespoon dill

  • Sea salt and freshly ground black pepper

  • 2 to 3 tablespoons warm water

Instructions:

Boil and puree the beets. For smoothest texture, remove the little papery skins from the chickpeas. Puree chickpeas, oil and tahini in a food processor. Add lemon, dill, salt and pepper to taste. Add water as needed to maintain a creamy texture.

From the Kitchen of: Michelle Phillips

Kuri Squash Puree and Quickbread

For the puree

Cut one whole Kuri Squash in half, scoop out seeds with a spoon. Coat the inside of the squash with a neutral oil (like canola or vegetable oil) and salt. Roast on a baking sheet at 400℉ until insides are soft and scoopable (approx 20-30 min.) Scoop out the orange flesh, leaving the rind of the squash behind. Puree until smooth. Store in refrigerator for up to 2 weeks or freeze. Use in any recipe that calls for canned pumpkin!

For the Quickbread (makes 2 loaves) 

  • ⅓ C neutral oil 

  • ⅓ C unsweetened applesauce

  • 1 ⅓ C white sugar

  • 1 ⅓ C brown sugar 

  • 4 eggs

  • 16 oz red kuri puree

  • 3 ⅓ C flour

  • 2 tsp baking soda

  • 1 ½ tsp salt

  • ½ tsp baking powder

  • ½ tsp cinnamon 

  • ½ tsp ground cloves

  • ½ tsp ground ginger

  • ½ tsp nutmeg

  • 1 ⅓ C nuts, raisins, and/or choc chips (if desired)

Heat oven to 350℉. Grease bottoms only of 2 loaf pans with vegetable shortening. Mix oil, applesauce, and sugars in a large mixing bowl. Add eggs and squash puree. Mix flour, baking soda, salt, baking powder and spices together in medium bowl. Mix into squash mixture. Stir in nuts/raisins/choc chips. Pour into loaf pans and bake until wooden toothpick inserted into middle comes out clean, about 50 min.

From the Kitchen of: Michelle Phillips

Creamy Celeriac Soup

This creamy bisque-like soup is my favorite thing to do with celeriac. It’s simple and delicious served with buttered toast or a fresh country loaf from your local bakery. For best results, use an immersion blender.

Ingredients

  • 1 celeriac (celery root)

  • 2 tablespoons olive oil

  • 2 teaspoons dried thyme

  • 1 tablespoon olive oil

  • 1 yellow onion diced

  • 2 cloves garlic chopped

  • 3 cups (700ml) vegetable stock

  • 1 cup (230ml) water

For cooking instructions visit:

https://veggiedesserts.com/celeriac-soup/

Romesco Sauce

This is Ashley’s favorite sauce. It’s similar to hummus but highlights roasted red peppers. Great for dipping.

  • 3 sweet italian or bell peppers quartered and roasted

  • ½ cup raw or roasted almonds (unsalted)

  • ¼ cup oil-packed sun-dried tomatoes, rinsed and drained

  • 2 medium-to-large cloves garlic, peeled and quartered

  • 1 tablespoon sherry vinegar or red wine vingar

  • 1 teaspoon smoked paprika

  • ½ teaspoon fine sea salt, to taste

  • ¼ teaspoon cayenne pepper

  • ½ cup extra-virgin olive oil

For Preparation Instructions visit: https://cookieandkate.com/easy-romesco-sauce-recipe/

Asian-Inspired Cucumber Salad

Looking to add a kick to your cukes? This simple salad highlights the sweet, refreshing coolness of summer cucumbers and adds a bang of ginger and chili paste to make a noteworthy side dish. Great with fish, on the side of a marinated meat, or added to a vegan rice bowl.

  • 1 1/2 pounds slicing cucumbers (about 5 cups sliced)

  • 1/2 teaspoon salt

  • 4–5 scallions, finely sliced

  • 1 teaspoon ginger, grated

  • 1 clove garlic, finely minced

  • 1/4 cup rice vinegar

  • 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon maple syrup (or honey, or sugar)

  • 1 teaspoon red chili paste (or sriracha, both optional) more to taste

  • 1–2 tablespoons toasted sesame seeds

For Instructions visit: https://www.feastingathome.com/asian-cucumber-salad/

Easy Eggplant Parm

Cooking eggplant doesn’t have to be scary! Our eggplants are smaller and more tender than the usual store-bought ones, and don’t usually require any salting or pressing to make them chew-able. This twist on the classic parm recipe doesn’t even require all the battering and frying that traditional parm does, so that you can spend less time prepping and more time eating!

  • 1 large or 3 small eggplant (our are usually on the smaller side!) sliced about ½”-¾” thick

  • 1/2 cup olive oil, divided

  • Kosher salt, freshly ground black pepper

  • 1 small onion (yellow, white, or red), thinly sliced

  • 4 garlic cloves, thinly sliced

  • Crushed red pepper flakes (optional)

  • 4 anchovy fillets (optional), plus more if you want

  • 1 28 oz. can whole San Marzano tomatoes, crushed (or 2-3 large Heirloom Toms from Sungrounded Farm, diced)

  • ¾ cup panko bread crumbs

  • 1/3 cup (about) grated parmesan

  • 2–3 tablespoons capers, coarsely chopped

  • 2 tablespoons chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)

  • ⅓ cup coarsely chopped parsley, divided

  • 8 oz. fresh mozzarella, thinly sliced or torn

Serve on top of pasta or with just a side salad.

For cooking instructions visit: https://www.alisoneroman.com/recipes/eggplant-parm

Garlic Chive Cream Cheese

Garlic chives can have a powerful flavor. It’s nice to mellow them while sprucing up your bagels and sammys by making a flavored cream cheese. This is also a nice way to preserve them, in this mixture they should stay good for 3 to 4 weeks. Use this recipe and interchange with any of your favorite fresh herbs like rosemary, sage, scallion or garlic.

  • 1 8 ounce package cream cheese, softened

  • 3 tablespoons finely chopped fresh garlic chives

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • 1 tablespoon Greek yogurt or ½ tablespoon milk, to soften (optional)