Breakfast Stir Fry

I can’t believe it’s November already! This spring/summer CSA season has flown by, and I am excited to enjoy all the heartier greens and root vegetables. This stir fry is a tribute to some of those “cooler weather” vegetables. It’s a fun and simply way to incorporate heartier greens like cabbage and kale into your…

Oven Roasted Sprouting Cauliflower with Garlic Infused Buffalo Honey Sauce

The flavors of wing night, but make it meatless! This oven roasted sprouting cauliflower paired with a buffalo honey sauce infused with freshly roasted garlic will help you have the meatless Monday/vegetarian “wing night” of your dreams. If you question whether or not you can eat an entire plate of cauliflower, I can assure you…

Creamy Collard Greens, Sweet Sausage, Pepper and Potato Soup

The temperatures this week have me thinking about all things cozy – sweaters, candles, hot tea, blankets…and soup! 🙂 This recipe is actually modeled after a sausage, potato, kale and onion soup my Mom makes on repeat during the chilly seasons, with a few change-ups! Instead of kale I used collard greens (any hearty green…

Green Lentil Salad with Maple Mustard Dressing

By Alysha Melnyk As fall approaches and the school year kicks in, it’s always nice to have a few easy recipes on hand. Although we are reaching the end of summer vegetables, this recipe is easy and flexible depending on what vegetables you have on hand. Lentils are highly versatile, and I’ve enjoyed them in…

Mediterranean Quinoa with Tomatoes and Arugula

By Alysha Melnyk I have been missing all of the unique cuisines I would have through travel or simply eating out. However, this pandemic has inspired me to bring more unique flavors and combinations into my meals at home. I love Mediterranean dishes, and this quinoa recipe is inspired by the flavors and combinations in…

Broiled Green Tomatoes and Fresh Peaches

Peaches and tomatoes are a beautiful combination. I enjoy this dish because it combines the warmth of broiled tomatoes with the coolness of fresh cut peaches. Having the tomatoes heated as well brings forth a more savory flavor and cuts back on acidity, which pairs nicely with the peach sweetness. For an appetizer, light meal…

Crispy Kale, Mushroom and Goat Cheese Quesadillas

A quick and easy dinner made with kale and topped with parsley from Taproot Farm CSA, Week 1!Anybody else intimidated by large bunches of kale? I love kale, but sometimes I look at a large bunch and slightly panic – how am I going to use ALL of this. That’s where these quesadillas come in…

Flourless Banana Pancakes

An easy recipe to try at home with your “aged” bananas and a few simple ingredients! Happy weekend, friends, followers and first time blog visitors! 🙂 I know this isn’t a typical week/weekend for many of us as the world battles the COVID-19 pandemic. It’s hard to know what to do during this time –…

Apple and Fennel Salad

The perfect crunchy, nutritious, and filling treat as the weather starts to cool down. I can’t believe this is my final recipe of the Taproot Farm Summer CSA season. For those of you who have followed along, made my recipes, and shared feedback, thank you so much! I am greatly looking forward to the next 7…

Roasted Maple & Fennel Buttercup Winter Squash

A simple and delicious way to enjoy buttercup winter squash – roasted in the oven and topped with some fun flavor combinations. Fall/winter squash are some of my favorite vegetables to create with as the weather starts to cool down. There’s so many ways to prepare the squash and mix it in to a variety…