curried butternut soup + cauliflower croutons
soup 1 large butternut squash 1 onion 3 tsp chopped fresh ginger 1 poblano peppers (2 if you like a bit more heat) 1 medium apple (king david is absolutely … Continued
caesar salad (vegetarian or vegan!!!)
1 bulb roasted garlic juice of 1 lemon 1 tbsp capers 1 tbsp caper juice 1 ½ tsp dijon mustard 2 garlic cloves, minced ¼ tsp salt ¼ tsp … Continued
stone fruit salad
5 apricots hand-full of cherries 3 plums 3 nectarines 1 tbsp lemon basil cube all fruit into bite size pieces chop lemon basil put all into a bowl, mix … Continued
farro+kale salad
1 cup farro (bob’s red mill is bomb) 3 cups broth (frontier’s veggie broth is our ‘go to’) 1 bunch roughly chopped kale 1 tbsp olive oil (or whatever … Continued
LOCAL kohlrabi + hakurei turnip salad
2 medium unpeeled kohlrabi, cut into “matchsticks” 1 bunch cilantro, chopped 1 bunch salad turnips, thinly sliced 2 medium carrots, shredded 1/2 medium cabbage, thinly sliced dressing: 3 tbsp … Continued
thai melon salad
2 cups cubed watermelon* 2 cups cubed cantaloupe* 1/4 cup brown sugar 2 limes* zested & juiced 1/4 olive oil pinch salt pinch chili flake 1/2 cup basil* chiffonaded … Continued
2kale quinoa salad
12 oz. quinoa – traditional or inca red* 12 oz. vegetable broth – this is rebel advice, America’s Test Kitchen believes a 1:1 ratio (instead of 1:2 ratio) produces … Continued
heirloom cherry tomato salsa
1 pint heirloom cherry tomatoes, cut in half* 1/2 jalapeno (a whole if you like spicy), diced 1/4 red onion*, diced 1 clove garlic, chopped 2 tbsp cilantro*, … Continued
jicama apple salad
1/2 jicama 1 fuji apple juice of 1 lime 1/4 tsp chili powder (add more if you want it spicy!) cut up jicama and apples into bite size pieces … Continued
rocket spicy asparagus
1 bunch asparagus* 2 tsp olive oil ½ red bell pepper julienne 2 tbls. sesame oil 2 cloves garlic minced 1 tsp fresh ginger minced Chili flakes 2 oz. soy sauce … Continued