Vegetable Korma

Korma is a dish originating in India, consisting of meat or vegetables braised with yogurt or cream. We went with lots of veggies and full fat Greek yogurt here. Packed with plant based proteins, cruciferous veggies and greens…trust me, you MUST try this recipe!


What You’ll Need:

2 Tbsp coconut oil

2 onions, minced

2 Tbsp fresh ginger, minced

1 Tbsp curry powder

1 (15 oz) can tomatoes (fresh work here, too)

6 c cauliflower, chopped (about 1 head)

1/2 c uncooked lentils

2 tsp salt

1 c hot, filtered water

1 bag fresh, baby spinach

1 can chickpeas, drained and rinsed

1 c 2% or full fat plain Greek yogurt

2 c brown or basmatti rice

Cook rice according to package instructions.

Meanwhile, heat the coconut oil in a large soup pot. Add onion, ginger and curry, cooking until aromatic.

Add tomato, cauliflower, lentils, salt, water, spinach and chickpeas. Bring to a boil, reduce to a simmer. Cover and cook for 15 minutes.

Turn off heat. Stir in yogurt. Serve over cooked brown or basmatti rice!

Write here…

Serves 4 hungry, happy bellies!

Four Bean Chili

This is THE BEST comfort food, no guilt required. We make this in big batches (double or even triple the recipe) and freeze some so that we always have it on hand through the winter months. 


What You'll Need:

2 Tbsp olive oil

1 large onion, minced
2 cloves garlic, minced

2 jalapeno peppers, minced
2 tsp cider vinegar
1 15-oz can tomato sauce
1 15-oz can chopped tomatoes
4 cans beans, any variety, rinsed and drained*

1 can filtered water (just use an empty bean can, obvi)

2 Tbsp chili powder
2 tsp cumin
2 tsp oregano

1 tsp sea salt
1/2 c local honey

Saute onion and garlic in olive oil until aromatic. 

Add remaining ingredients, bring to a low simmer.

Cover and cook on low for at least 30 minutes to allow the flavors to marry.

Serves 6. Perfect topped with a light sprinkle of raw cheese, a dollop of sour cream or plain Greek yogurt.

Corn and Black Bean Chowder

I will never forget the first time Chris and I made this soup.  Shortly after we first met, we picked our farm share, after spending the day at a wine tasting.

 We felt inspired by all of the fresh summer corn in our share, continued "tasting," and went to work.  Needless to say, we awoke in the morning to find a lot of corn kernels on the kitchen floor.  This soup best fresh, but can be frozen for up to 3 months.


What You'll Need:

2 c onion, minced

olive oil

1 sweet bell pepper, chopped

4 c veggie stock 

1 potato, chopped 

4 c corn kernels (best sliced right from the cob! 

1 can black beans, rinsed and drained 

salt and pepper to taste

1 c pastured half and half, or unsweetened milk of choice

Saute onion in large soup pot with olive oil until aromatic.  

With an exception of the milk, add remaining ingredients.  Bring to a boil, reduce to a simmer.  Cover and cook until potatoes are tender, about 15 minutes.

Remove from heat, stir in milk.  If you're feeling spicy, sprinkle with crushed red pepper and ENJOY! <3 

Serves 4 as a main, 6 as a side.