Roasted Butternut Squash


A simple easy way to eat butternut squash!


1 butternut squash, peeled, seeded and cut in one inch cubes
2 tbsp olive oil
2 cloves garlic, minced
salt and pepper


Preheat over 400. Toss squash with olive oil and garlic in large bowl. Season with salt and pepper. Arrange on a baking sheet, cook in oven for 30 minutes or until tender and lightly browned.



Apple Parsley Salad Dressing



Tasty!  This was easy to put together too – perfect on any salad.

1 medium green apple, seeded and quartered
1 Tbs. agave nectar (optional) – I used 1/2 tbsp honey
2 Tbs. apple cider vinegar
1 scallion, coarsely chopped
¼ cup parsley
sea salt and pepper to taste
2 Tbs. water
½ cup olive oil


1. Add all the ingredients, except the olive oil, to a blender and blend until finely chopped and well combined

2. Continue blending and add the oil in a slow stream, scraping as needed to create a smooth emulsion.

Kassidy’s Tropical Chocolate Chip Cookies

My friend Kassidy made these cookies for me once – I was hooked! A delicious alternative to regular cookies. These are great because they are vegan, plus gluten & dairy free!


Update:  I increased the almond flour by 1/4 cup and added a scoop of pureed pumpkin.  Cookies were much more “cookie” like, meaning they held their shape better and consistency was good!  Pumpkin flavor was very slight and almost unnoticeable.

2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut oil, melted
1/2 agave nectar (I use a bit less honey)
1 tbsp vanilla extract
1/2 cup chopped dark chocolate (73% cacao or higher)
1/2 cup chopped toasted nuts (walnuts, cashews, macadamia)
1/2 cup unsweetened shredded coconut, toasted


Preheat over to 350. Line 2 baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, combine coconut oil, honey, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, nuts, and coconut.

Spoon the dough 1 tbsp at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.

Bake for 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheet for 20 minutes, then serve warm.

Sautéed Kale and Swiss Chard



CSA Confession: The lovely bunches of lush kale and swiss chard that come in my big csa bag every Friday afternoon … the same ones I oooh and aw about when I put them in the fridge … those are the same ones that I often toss the next week because they are last on my list of things to make for dinner. The leeks, broccoli, spinach – those all get used up in a flash but the nutrient packed kale and chard … they sadly wilt away. UNTIL NOW PEOPLE. UNTIL NOW. Andrew made this amazing sautéed kale and chard dish tonight and everyone, right down to wee miss Alice, ate it up like it was candy. Ok, maybe not candy. But you get my drift. From now on, the chard and kale will be the first eaten – promise!

Don’t let it cook too long, better to have a little crunch to it than too soft!


  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, peeled and sliced
  • 1 large bunch kale, stemmed, with leaves coarsely chopped
  • 1/2 cup vegetable stock, white wine or water (we used chicken broth)
  • Kosher salt, freshly ground black pepper and red-pepper flakes to taste
  • 2 tablespoons red-wine vinegar


1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Marinated Roasted Sweet Peppers



To be fair, red peppers aren’t my favorite. But I actually really enjoyed these! Make sure you look for sweet red peppers if you also aren’t a big normal red pepper fan.

Once made, you can use these in salads and sandwiches; chop or thinly slice and add to just cooked pasta or layer small pieces on crackers with chevre or other mild soft cheese for a terrific snack or hor d’oeuvre.

4 large sweet red peppers, cut into lengthwise pieces, making about 4-5 pieces each
3 tablespoons balsamic vinegar
2 teaspoons olive oil
¼ teaspoon sea salt
1 clove garlic, thinly sliced

1. Preheat the broiler. Roast the pepper pieces until charred, about 3- 5 minutes. Remove from the broiler and place them in a large bowl. Cover the bowl tightly with plastic wrap. Let the peppers steam for a few minutes. Remove from the bowl when cooled a bit and peel off the skins.
2. Meanwhile, in a medium bowl whisk together the vinegar, oil, and salt. Add the garlic. Add the roasted pepper pieces, tossing to combine. Cover and refrigerate for at least 1 hour or up to 3 days.

Blackberry Mint Popsicles

Andrew made these today from the website It’s Me Charlotte and they were delectably full of flavor! Bonus – coconut water is a great hydrator! Dare I say these are almost good for you?

{Wild Blackberry Mint Popsicles}

Serving size: 10 regular sized popsicles


  • 1/2 cup mint leaves
  • 2 cups fresh blackberries
  • 2-2.5 TBS raw honey
  • juice of 1 lime
  • 1.5 cups coconut water


  1. First mince the mint leaves. I did this with my food processor. They should be finely chopped.
  2. Next, either using your food processor or blender, puree the fresh blackberries with the mint. I just added the blackberries to the food processor and pureed with the mint.
  3. Next, add juice of 1 lime and 2-2.5 TBS raw honey to mixture and blend or process until well combined.
  4. Add 1.5 cups of coconut water and blend again.
  5. Taste mixture in case you want to make any last adjustments.
  6. Pour mixture into popsicles mold and freeze for at least 2 hours.
  7. Enjoy!

Pasta with Kale and Onions



Our CSA includes recipes each week with what comes in our box – we tried this one tonight and enjoyed it! Henry loves “red sauce”, so in the last step after the chicken broth, I added a can of pureed tomatoes. I also sprinkled in some garlic salt and some Trader Joes 21 Seasoning Salute. Tasted fresh!

2 teaspoons olive oil
1 onion, diced
3 cloves of garlic, minced
3 cups kale, stems removed and leaves shredded
1 cup chicken stock or stock of choice
2 cups cooked spaghetti (I like to use brown rice or quinoa spaghetti)
freshly grated cheese of choice (Asiago, Romano, Parmesan…)

1. Heat oil in a skillet over medium-high heat then add the oil, onion, shallot, and garlic. Reduce heat to medium and sauté until onion is just wilted, about 5 minutes (be careful not to burn the garlic).
2. Add kale and continue to saute until it wilts and brightens in color a bit, about 1 minute. Then add the stock and cover loosely. Reduce the heat to simmer and cook until most of the stock has evaporated and kale is soft, but still a lively green, about 7 -10 minutes. Stir in the pasta and continue to simmer until heated through, about 1 minute.
3. Serve hot, sprinkled with cheese.

Garlicky Zucchini and Squash Ribbon Salad

Bring it on, summer! This salad was super yum! With all those tomatoes, squash, and basil you are going to be seeing around soon, this salad is a must have. It would be great to bring to a pot luck! My kiddos ate it up, exclaiming several times how much they liked the “squash pasta”. Hey, whatever name works. This calls for zucchini, but I used yellow crooked neck squash. Seriously. Try it.

Also, let me give a great shout out to Post Punk Kitchen. Loving all their vegan options – even though we aren’t vegan – they have some great stuff!

1 cup diced fresh tomato (from 1 average sized tomato)
10 large basil leaves, thinly sliced (plus extra small leaves, to garnish)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
3 cloves minced garlic (personally, I used half of a bulb green garlic, diced)
1 lb zucchini, peeled into ribbons

Sea salt
Fresh black pepper

Don’t worry about getting the zucchini into perfect ribbons. Simply give the zuke a preliminary peel so that you don’t have too much skin (unless you like that.) Then place on a cutting board and peel into rustic ribbons, turning the zuke as you go. You might have a little nub left over, so just slice it up and add to the salad. Really, you can’t go wrong. Anyway you slice it (har har) it’s going to be great.

In a large mixing bowl, toss together the tomato, basil, vinegar, olive oil and garlic. Add a big pinch of salt and some fresh black pepper. Let that sit as you prep the zucchini.

When zucchini is ready, add to the bowl and using your hands, toss to coat. Taste for salt. Garnish with basil leaves and serve!

~ If you’re looking for a more substantial salad, you can bulk it up. Add chickpeas, toasted walnuts, and avocado. Yum!

~ Use a non-serrated peeler if you can, or your ribbons will have ridges. Not the biggest deal, but probably worth mentioning.

~ You want to serve this as soon as possible, to retain its crunch and freshness. If you let it sit for awhile, it will become more like a slaw.

Toasted Quinoa

Maybe you are like me, 4 years ago – I had no idea what quinoa was. Thanks to some hippie friends in Seattle, I quickly became acquainted with this new-to-me grain. It’s a complete protein, very high in calcium, magnesium and iron. In fact, it’s such a superfood that it is being considered as a possible crop for NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights!
(Thanks, Wikipedia!)

You can google a bunch of different ways of making quinoa. All of them seem to work just fine – but I just discovered toasting it – which I think adds a fun aspect to the flavor! Yum!

Whole grains and seeds such as quinoa digest slowly, avoiding the inflammatory blood sugar spikes. Dry-roasting quinoa and starting its cooking with boiling water helps grains to cook up fluffy and separate.

Toasted Quinoa:

1 cup quinoa, washed and drained
1/2 teaspoon sea salt
1 tablespoons olive oil, divided
1¾ cups boiling water or chicken broth

1. Dry-roast quinoa in a medium saucepan, stirring until golden and fragrant, about 6 minutes. Add salt, 1 tablespoon olive oil, and boiling water. Reduce to low, and cover. Simmer for 20 minutes. Let stand for 5 minutes, then fluff with a fork.

Serve as is, or add in sautéed kale, onions, garlic, spinach – whatever you have on hand!