Roasted carrots and potatoes tossed with lentils and a lemony parsley sauce with miso. A hearty winter meal that is both vegan and gluten free.
This soup takes all the buttery, nutty flavor of roasted cauliflower and condenses into a soup. You can chop some feathery fennel fronds to top your soup in place of parsley. Cilantro would also be nice. Via Cookie and Kate blog.
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Loon Organic owner Laura Frerichs has a superb soup for you to try this fall! Chickpeas make this soup “creamy”.
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A perfect side dish to the beet burgers! Or a great side dish to anything really. You can leave out the spices and it’s still really delicious. When cauliflower meets a hot oven, something good happens.
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This recipe was passed along via a CSA member and is from the blog Lidia’s Italy. These can be served warm or at room temperature, either as a side dish or as part of an antipasto buffet.
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This is my favorite way to eat Napa cabbage and was passed onto us via our longtime work share Jenn. I’ve roasted my sweet potatoes in the oven until they are soft and that works instead of grilling. The dressing you can make up in a jar and toss on your salad just before serving.
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This recipe is adapted from The Art of Simple Food by Alice Waters. This is the salad that our winter food dreams are made of!!
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Loon Organics Farm owner, Laura Frerichs, shares a nacho that begins with yummy sliced sweet potatoes. It has now become a farm favorite and a great healthy snack for game day or weekend gatherings!
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Laura Frerichs sends their CSA Box recipients the most spectacular recipes. This Brussels Sprouts is a must try, with lots of add-on flavor options.
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