One of our families is moving away and asked for our recipes to take with them to their new home. we will miss you, little guy in the tie:)

Squash Mac and Cheese with PEAS:)

2 cups pureed butternut squash
1 block of organic medium cheddar (8 oz) cut into cubes for easier melting
1/2 stick of butter from grass-fed cows
1 package of organic pasta
1 cup of cooked peas.
sea salt, garlic powder

Cook the pasta to the directions, and in a medium sauce pan, combine the butternut squash, butter and cheese and stir over medium-high heat until all the cheese is melted, salt and garlic to taste. Pour over the cooked pasta, stir and serve. Add peas for extra kick and color.
*we make our own puree from local squash from our greenmarket. Cut it in half and scoop out the seeds. Drizzle open sides in oil and bake for 45ish minutes, or until the flesh is tender when you poke it with a fork. Let cool, scoop out the flesh and either hand smash or put in the blender for super-smooth texture.

Sneaky Smoothies

2 Cups frozen fruit
1 banana
1 cup orange juice for vegan or milk.
1/2 flaxseed/hempseed for protein for vegan or 1/2 cup plain greek yogurt
1 cup of raw baby spinach, (sometimes we do 1/2 spinach 1/2 beets)

Zoom in the blender until it’s smooth!

Veggie Chili

2 cups tomato puree
1 can black beans
1 can red beans
1 cup chopped bell peppers
1 cup broccoli florets
1 tablespoon chili powder
1/2 cup of dry quinoa
1/2 cup of water

Combine all the veggie ingredients in a stockpot and bring to a boil, stirring occasionally over medium-high heat. Add quinoa and chili powder and cover, reduce heat to low. Chili is ready in 15-20 minutes.

Tuesday Tacos

Organic blue taco shells
Black beans or pinto beans
shredded medium cheddar cheese
diced tomatoes and/or chopped baby spinach

Break the shells in halves and lay on a baking sheet. Spread guacamole on the halves, sprinkle with beans and cheese, and toast for 5 minutes, add tomato if you like it.

Veggie Frittata

1 1/2 cup veggies (broccoli, bell peppers, tomato, zucchini, carrot, spinach)
1/2 cup shredded cheese
2 eggs
1/2 cup milk
2-3 cups of bread, broken into small pieces.
3 tablespoons of olive oil
Salt, garlic, onion to taste, rosemary for fun

Mix all the veggies, egg, milk in a bowl. Drizzle oil on the bottom of a lasagna pan, add bread cubes. Sprinkle 1/2 the cheese on top and pour egg and veggie mixture over that. Sprinkle the rest of the cheese on top. Bake about 45 minutes at 350.

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