Loon Organic farmer, Laura Frerichs, shares a recipe for these tasty and easy lettuce wraps with peanut sauce!

Food & Drink, EntréesLaura FrerichsFebruary 17, 2022Laura Frerichs, #loonorganicsfarm, #loonorganictips, #lettucewraps, #veggierecipetipsComment

Baked Eggs with Spinach and Mushrooms

My brunch arsenal, the dishes I’ve made enough times that they no longer cause any furrowed brows — a core entertaining principle here at House Smitten Kitchen (sigil: cast-iron skillet) — is as follows: bacon (always roasted in the oven. I’d add to its list of charms: vegetarian, gluten/grain-free, as good for a weeknight dinner as it is a weekend brunch dish! Recipe provided by Smitten Kitchen.

Food & Drink, BreakfastLaura FrerichsDecember 4, 2021Laura Frerichs, #loonorganicsfarm, #smittenkitchen, #recipetips, #RecipeComment

Butternut Squash Fritters (5-ingredients)

This recipe came highly recommended from a family member, and it was a hit with kids and adults. We are a fan of zucchini fritters so can’t wait to try squash fritters this week with our squash and sage. From the Just a Taste Blog.

Minestrone Soup with Potato & Kale

Finally! It’s about time this blog offered a traditional minestrone soup recipe. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice. I’ve been working hard on this recipe and I’m so excited to share it with you. Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand. I used potatoes and spinach for the soup you see here, and it was absolutely delicious.

Love Real Food Seriously Good Vegetable Soup

You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors. I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.

Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette

This salad is really the only way I want to eat napa cabbage now (other than in kimchi!). The recipe came to us via our work share Jenn!

Black Bean and Roasted Corn Salad

Corn and black bean salsa was a college favorite, and I found the adult version of that recipe. For a faster prep time, I may use frozen corn instead of corn on the cob and canned beans instead of cooking my own. Eat on a bed of greens with thick corn tortilla chips and some diced avocado perhaps. I’m bookmarking this recipe for when we have fresh corn on the cob in the box!! Adapted from Food52.

Food & Drink, SidesLaura FrerichsJuly 9, 2021Laura Frerichs, #loonorganicsfarm, #loonorganictips, #Food52, #salad, #recipe, #recipetipsComment

Stay Tuned for July's Virtual Supper Club

I’m so happy so many of you have embraced the quantity of recipes and tips within our Virtual Supper Club offerings! For you newbies, our favorite yummy recipes, tabletop tips, and flower offerings are just the tip of what we share. If you want a head start into our Supper Club recipes, here’s a new favorite from Loon Organics Farm!

Fried Greens Meatless Balls

This is a new favorite way to use up chard, turnip greens, kale, scallions, carrot tops even! This is a kitchen-tested, Loon approved recipe. Would be great with dill dip!