Thursday, May 31, 2012

Kale & Mushroom Spaghetti

Kale may have been named one of the trending foods in 2011, but we think the curly green is here to stay. By now, most of you have had kale in forms other than the decoration that sops up the ham juice at Christmas. 
One of the key things that makes kale our favorite green is its versatility. It can be used as a substitute for spinach in any pasta dish. It can be blended with citrus fruits for a great smoothie. And yes, even kale martinis, how impressed will your friends be? 


Give the recipe below a shot. When all else fails, sprinkle some bacon on it and call it a day. You tried.

Kale & Mushroom Spaghettiyield: 2

1 tablespoon extra virgin olive oil
1/2 vidalia onion, chopped
3 kale leaves, washed, trimmed and chopped
6 medium mushrooms, stemmed and chopped
1/2 cup chicken broth or water
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
4 ounces dry spaghetti

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Thursday, May 24, 2012

Melon Cucumber Lime Infused Water

Cucumber is one of the most refreshing vegetables out there. They're great to snack on alone or with a little pepper. One of our favorite things to do with it is add slices of it to water or cocktails (replace lime  in your gin & tonic with a slice of cucumber, it'll change your world!) This infused water recipe is great to keep in your fridge for hot days!

Honeydew Melon, 1/4 of a melon sliced into thin slices
1 lime, sliced into thin slices
1/2 cucumber, sliced into thin slices
Mint leaves

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Thursday, May 17, 2012

Crispin Cider Braised Kohlarbi

Crispin Hard Cider Braised Kohlrabi

I tried kohlrabi for the very first time last year during the Nalls Winter Crop Share. I will admit, I was intimidated by the strange looking vegetable. I had no idea how I was going to cook it so I turned to the handy print-out of recipes. I was blown away. For those of you who haven't tried it before and are a little hesitant, trust me, you will love it!

1 T butter
1 sweet onion, thinly sliced

1 lb kohlrabi, julienned
1/2 c Crispin Brut Hard Apple Cider (Or regular apple cider)
1 T cider vinegar
1 t brown sugar
salt & pepper

Peaches and Cream Whoopie Pies

I am a HUGE fan of whoopie pies... especially when the filling is cream cheese frosting! They are always fun to make and they are even more delicious when fresh ingredients are involved. This is a great way to kick off the summer!

1 cup (5 ounces) peeled and quartered peaches (ripe but firm)
3 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
2 cups light brown sugar
2/3 cup canola oil
1/2 cup heavy whipping cream
2 large eggs

For the peach cream cheese frosting:
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoons vanilla extract
2 teaspoons peach schnapps (optional)
2 tablespoons finely chopped peaches (ripe but firm)

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Baked Zucchini Chips

Here's another great way to trick your kids into eating their veggies ::insert devilish laugh:: You won't feel guilty about reaching into the bowl repeatedly either. These chips are crisp and airy. You can use whatever seasoning you'd like on them, we used the Whistle Stop 4 Blends Seasoning

1 Zucchini
Canola cooking spray
Seasoned Salt (or seasoning of your choice)

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Thursday, May 10, 2012

Asparagus & Potato Salad

IMG_6205I am not a huge fan of potato salads. Usually it's because there is too much mayonnaise in them. This recipe ditches the mayo completely and incorporates delicious spring vegetables and herbs. It is also vegan and gluten free!

Roasted Potatoes:
2 lbs potatoes, washed & chopped into 1” pieces
2 tsp extra virgin olive oil
1/2 tsp kosher salt
Freshly ground black pepper
2 garlic cloves, minced

1 tbsp extra virgin olive oil
1/4 cup fresh lemon juice (about 1 lemon)
1 tsp lemon zest
2 garlic cloves, minced
1 tsp kosher salt
1.5 tbsp Dijon mustard
1 tbsp water
1/2 tsp honey
1/2 tsp freshly ground black pepper
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
1 bunch spring onion, finely chopped

Sautéed Asparagus
1 bunch asparagus, ends broken off and chopped into 1” pieces
extra virgin olive oil + 1/4 tsp salt, for sautéing

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Eggplant Parmesan Sliders

Eggplant Parmesan Sliders

We love sliders! Burgers, chicken sandwiches, you name it. So we were very excited to come across these little gems. They make a great appetizer for any get-together or a fun dinner for Meatless Monday!

2½ lbs. (about 2 medium) eggplants
1 cup all-purpose flour
3 eggs, beaten
2 cups Italian-style breadcrumbs
1 lb. fresh mozzarella cheese, sliced into rounds
Vegetable oil, for frying
2 cups tomato sauce
2 dozen brioche slider rolls

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Lemon Basil Shortbread Cookies & Basil Pesto

We were completely inspired by the amount of delicious recipes we found using basil! We know that it's hard to use up basil sometimes, so why not go nuts and make a bunch of different things using it? 
Lemon Basil Shortbread

1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder1 or 2 T. lemon peel (to taste)
1 ½ T. fresh basil leaves chopped
10 tablespoons unsalted butter (1 1/4 sticks), cold and cut into small pieces
1 large egg, at room temperature

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Basil Pesto

Pesto is a great staple to keep in the fridge at all times. It is so versatile and only requires a few simple ingredients.

1 cup fresh basil leaves, packed
1/4 cup shredded Parmesan cheese
1/4 cup olive oil (extra virgin is best)
1/4 cup pine nuts or walnuts
1 large or 2 small garlic cloves
1/8 cup lemon juice or juice of 1 lemon
1/4 tsp salt
1/8 tsp pepper

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Friday, May 4, 2012

Cantaloupe Smoothie

(3 of 7)We love a good smoothie and the cantaloupes have been great this season! Their sweet fragrance makes this smoothie irresistible! 

2 cups cubed cantaloupe [freeze for thicker texture]
3/4 to 1 cup milk1/3 cup cottage cheese/yogurt/8g protein powder
1/4 cup rolled oats
1/2 banana
1/4 teaspoon vanilla extract
1 teaspoon honey 

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