Parmesan Carrots

Though you may think of carrots mostly as aromatic veggies you use to make a soup or a broth, there are some great ways to make carrots the star of the table.

Check out this scrumptious carrot recipe adapted from @essen_paradies to elevate the status of carrots in your house!

Our sweet, full-flavored carrots are fantastic in this dish. Pick up some fresh herbs for this dish as well!

INGREDIENTS:

• 1 bundle of J.R.’s carrots

• ¾ cup of freshly grated Parmesan

• 2 tablespoons olive oil

• 2 large cloves of garlic

• 1 tbsp smoked paprika powder

• 1 tsp chili flakes

• 1/2 tsp pepper

• 3 tbsp fresh Italian herbs (basil, thyme, rosemary, oregano, etc.)

• ⅓ cup of fresh parsley

• pinch of sea salt

INSTRUCTIONS: (for a video of the process, visit our Wednesday night 5pm Facebook or Instagram post)

1. Cut carrots into evenly sized pieces as pictured.

2. Mix together oil and spices.

3. Put parmesan across the bottom of a baking pan.

4. Put carrots into oil and spice mix. Stir until they are well coated.

5. Evenly space the carrots on top of the parmesan.

6. Bake at 220 degrees - 20-25 minutes. 

Enjoy!

Let us know how it turns out.

Spinach Pancakes

INGREDIENTS

• 2 cups flour

• 3 tbsp sugar 

• 4 tsp baking powder

• 1/2 tsp salt 

• 2 large eggs

• 2 cups packed spinach leaves

• 1 1/2 cup milk

• 2 bananas

• 1 tsp cinnamon 

• Coconut oil for frying

• maple syrup and berries for serving.

 INSTRUCTIONS

1. Combine flour, sugar, baking powder, and salt in a medium bowl.

2. Combine eggs, spinach, milk, bananas, and cinnamon in a blender (or large bowl and blend with immersion blender).

3. Add dry ingredients to wet ingredients and combine until smooth.

4. Scoop out a quarter cup to half cup of batter per pancake. 

5. Serve with syrup and berries.

Enjoy!

Blueberry Muffins

Try this delicious muffins from www.youtube.com/yeastmode

INGREDIENTS

• 2 whole eggs [large] 

• 1 cup sugar 

• 1/3 cup melted butter (unsalted)

• 1/2 cup cooking oil 

• 1 cup milk 

• 1 tsp vanilla 

• 3 cups all purpose flour 

• 1 tsp baking soda 

• 2 tsp baking powder 

• 1/2 tsp salt

• 1/2 to 1 cup fresh blueberries + extra flour for coating *extra sugar for topping 

INSTRUCTIONS

1. Preheat oven at 430ºF

2. Combine eggs, sugar, melted butter, cooking oil, milk, and vanilla in large mixing bowl.

3. Combine flour, baking soda, baking powder, and salt.

4. Add dry ingredients to wet ingredients gradually until well combined. 

5. Add flour-coated blueberries and mix. 

6. Spoon into large (3.5 inch) muffin liner (yield: 7 to 8 pcs)

7. Bake in a pre-heated oven @220°C or 430°F for about 23 to 25 mins. or until brown and puffy top. 

Enjoy!

Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)

Roasting is one of the best ways to cook broccolini. It brings out the flavor and gives you golden crunchiness. Here's a great roasted broccolini with tahini sauce recipe from recipetineats.com. 

INGREDIENTS: 

• 1 bundle of broccolini, ends trimmed

• 1 tbsp extra virgin olive oil

• 1/4 tsp each salt and pepper

• 1 garlic clove, finely minced

TAHINI SAUCE:

• 1/4 cup tahini

• 2.5 tbsp water

• 1.5 tsp honey

• 1 tbsp lemon juice

• 1/2 garlic clove, pressed through garlic crusher or grated using microplane (to make sauce smooth)

• 1/4 tsp each salt and pepper

GARNISH:

• 1/4 cup flaked almonds, pine nuts or pistachios, toasted 

INSTRUCTION:

1. Preheat oven to 220°C/425°F (200°C fan).

2. Sauce: Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes.

3. Toss broccolini: Pile broccolini on tray, drizzle with oil, sprinkle with salt, pepper and garlic.

4. Roast for 12 - 15 minutes until the broccolini floret ends are dark brown and crunchy (the best part!), and the broccolini stem is just tender. (But if you want it really soft, lower temp to 180C/350F and cook 20 min).

5. Plate up: Transfer to serving plate, allow to cool until warm. Drizzle over tahini sauce, sprinkle with almonds or pine nuts and serve! Excellent served warm OR at room temp.

VARIATIONS:

• The Tahini Sauce goes brilliantly with other roasted vegetables too, including: carrots, cauliflower, broccoli, green beans and asparagus.

Let us know how it turns out!

Easy Homemade Strawberry Chia Jam

Our organic strawberry jam is back in stock (available at the market and online). But if you would like to make your own strawberry jam, here's a great strawberry chia jam recipe from @harshahirdyani that takes only 10-15 minutes to make and lasts in the refrigerator for up to two months!

INGREDIENTS: 

• 1 ¼ cup of fresh strawberries chopped

• 1/4 cup water

• 1/4 cup sugar/ any sugar substitute

• 1 tbsp lemon juice

• 1.5 tbsp chia seeds

• Fresh and clean airtight jar to store

INSTRUCTIONS:

1. Heat a pan and put strawberries, lemon juice, along with the sweetener.

2. Let it boil for 2 mins, reduce the flame to medium low. Cook until the juice is reduced, the mixture thickens, and the strawberries get cooked.

3. Add chia seeds, stir well and turn off the flame.

4. Let it cool at room temperature, and transfer to an airtight container. This stays perfectly well in the refrigerator for 2 months.

Let us know how it turns out!

Raw kale salad with citrus dressing

Ready for a rocking kale salad recipe?

Here is a raw kale salad with citrus dressing recipe from Pamela Salzman @pamelasalzman

Serves: 6

INGREDIENTS:

• 2 bunches of black kale (aka Tuscan, lacinato or dinosaur kale), about 12-14 ounces, wash and dried

Dressing:

• 2 Tablespoons fresh lemon juice

• 2 Tablespoons fresh orange juice

• ½ teaspoon fine sea salt

• A few twists of black pepper

• 2 teaspoons minced shallot

• 2 teaspoons 100% pure maple syrup or raw honey

• 6-7 Tablespoons unrefined, cold-pressed extra-virgin olive oil (you can also substitute 2 Tbs. of flax seed oil for 2 Tbs. of olive oil)

INSTRUCTIONS:

1. Remove the stems from the kale (see photo for an easy method -- by stripping the stem from the leaves) and stack a bunch on a cutting board.

2. Thinly slice the kale with a sharp knife and transfer to a serving bowl.

3. Repeat with remaining kale.

Prepare the dressing:

1. Whisk all the ingredients in a small bowl and add enough dressing to coat the kale lightly.

2. Massage the kale with the dressing.

3. Add in your favorite salad fixings (shown here with red cabbage, quinoa, avocado and walnuts) and additional dressing, if needed.

Let us know how it turns out!