Your New Go-To Snack: Roasted Shishito Peppers (in just 10 mins!)

Shishito Peppers are the spring’s hottest snack, and they’re not just for the restaurants anymore! Grow your own with our brand new Self-Watering Planter, and get to roasting. Simply harvest the peppers, and heat up the skillet and you’re well on your way to our new go-to snack!

Most shishitos are mild, but a occasionally you’ll hit a spicy one – you’ve been warned. 😉

Prep: 5 minutes

Cook time: 5 minutes
Makes: 10 shishito peppers
Serves: 4-5 people


Ingredients:IMG_8185

– 1 tsp vegetable oil

– 1 tsp sesame oil

– 10 shishito peppers

– ½ tbsp soy sauce

– 1 tsp black sesame seeds

– 1 lime

Directions:

  1. Add vegetable and sesame oil to a skillet over medium-high heat. Once oil is hot, add shishito peppers and sauté for 1 minute. Add soy sauce and stir over high heat for 1 minute or until the skin of the peppers are slightly charred and blistered. Sprinkle with black sesame seeds, a pinch of flaky salt and a squeeze of lime juice.

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Marinara Out, Mushrooms In!

Did you know eating whole wheat grains boosts your metabolism? Make the switch to whole wheat pasta for a happier tummy, and substitute your go-to marinara sauce for homegrown oyster mushroom sauce — you won’t be disappointed. Buon appetito! 

Prep: 10 minutes
Cook time: 20 minutes

Makes: 4 cups
Serves 2-3 people

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Ingredients:

– pasta

– tbsp olive oil

– 2 cups oyster mushrooms, roughly chopped

– 2 garlic cloves, minced

– 1 tsp fresh rosemary

– 1 tsp fresh thyme

– 1 cup spinach

– ¼ cup nutritional yeast

 

 

Directions

  1. Cook whole wheat pasta according to package. Reserve 1 cup of pasta water and set aside. Drain pasta and toss with 1 tsp of olive oil. Set aside.
  2. In a skillet over medium heat, add olive oil. Once olive oil is hot, add mushrooms. Sauté for 2-3 minutes. Add garlic, rosemary, thyme, salt and pepper to taste. Sauté for 4-5 minutes.
  3. Add cooked whole wheat pasta, nutritional yeast, and 3/4 cup of the pasta water. Toss until well coated. Add spinach and stir until it wilts. Add more pasta water if it is dry. Serve while hot!

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P.S. this dish is vegan, an easy weeknight dinner, and perfect for both cold and warm nights!

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Spinach Basil Artichoke Dip

Cold weather got you down? We’ve got just the recipe to warm up your day — creamy, cheesy Spinach Basil Artichoke Dip! Our tastebuds are still recovering from this heavenly dip loaded with spinach and infused with homegrown basil. Perfect with some warm pita bread or your favorite cracker.

Cook time: 25 minutes
Makes: 2 1/2 cups
Serves 4-5 people

Ingredients:

  • 4 oz cream cheese, softenedimg_9833
  • 1/2 cup plain Greek Yogurt
  • 1/2 cup ricotta cheese (optional)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 cup spinach, blanched and chopped
  • 4 oz artichoke hearts
  • 1/4 cup fresh basil, washed and chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp red chili flakes (or to taste)

Directions:

1. Preheat oven to 350 F.
2. Add all ingredients along with salt and pepper to taste into a medium-size bowl and mix well. Spoon into an oven-safe serving bowl. You can top with additional mozzarella cheese if you’d like!
3. Bake for 25 minutes until dip is nice and bubbly.

Serve while warm and with purple corn tortilla chips, veggies, or thin slices of toasted bread!

Want to make it vegan? Use vegan cream cheese, soy yogurt, vegan parmesan and mozzarella cheese, and leave out the ricotta.

 

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Homegrown Mushroom Spring Rolls

Don’t have time to make a meal every day, yet alone a healthy one? This delicious mushroom spring roll filled with homegrown oyster mushrooms and cilantro is the answer to all your troubles! It’s colorful, flavorful, and simple to make!

Prep: 10 mins
Cook time: 5 mins

Makes: 4 spring rolls

Ingredients:

  • img_81501 cup oyster mushrooms, coarsely chopped
  • 1 cup kale, chopped
  • 1/2 tsp sesame seeds
  • 2 tsp soy sauce
  • 1 tsp hoisin sauce
  • 4 spring roll wrapped
  • 1/2 cucumber, julienned
  • 1 carrot, julienned
  • 2 scallions, green part only, cut into 2-3 inch pieces
  • 1/4 cup cilantro
  • 2 tbsp vegan mayonnaise
  • 1/4 tsp sesame oil
  • Sriracha, to taste

 

 

Directions:
1. In a small skillet, add vegetable oil on medium heat. When oil is hot add mushrooms and kale and stir. Cook for 30 seconds. Add sesame seeds, soy sauce and hoisin sauce. Stir well and cook for another 2 minutes. Spoon into a bowl and set aside.

2. Add water to a plate. Dip the spring roll wrapper into the water for 3 seconds on each side. Place on a clean surface and rub the wrapper with your hands to make sure the entire wrapper is moist. Add cucumber, carrot, scallion, cilantro, and 2 tablespoons of the sautéed mushroom and kale to the lower 2/3 of the wrapper.

3. Fold both sides of the wrapper over the filling and then tightly roll up the wrapper from the bottom, making sure all the filling stays in.

4. In a small bowl, mix together vegan mayo, sesame oil and Sriracha to taste. Dip spring rolls into the spicy mayo sauce and enjoy! 

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Pro Tips:
– add other fillings like jalapeños, tofu, mint, basil, purple cabbage, sprouts etc.
– use peanut sauce instead if you want!

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5 Must-Make Holiday Recipes

What would the holiday season be without the smell of freshly baked foods wafting through your house? Whether you’re a baking newbie or Emeril Lagasse himself, you have what it takes to put together some delicious, homemade holiday grub.

From sweet to savory, we’ve compiled our favorite recipes of the season, each one sure to make your kitchen into an instrument of holiday cheer!

 

Mini Pumpkin Pie Cheesecake
We all know someone who LOVES cheesecake – heck, maybe that someone is you! Do you also love pumpkin pie? If you’re a traditional pie eater over the holidays, why not change it up a bit and try making these pumpkin pie cheesecakes? For the record, they are delicious AND adorable. Get the recipe!

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Sage Roasted Butternut Squash
Aaaah it’s the vegetable we’ve all been waiting for that only comes once a year – butternut squash. Now you can make sage roasted butternut squash thanks to our favorite foodie guru, Chef Hetal. Get the recipe!

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Roasted Vegetable Lasagna
There’s nothing more satisfying than a plate of saucy lasagna, especially Ms. Martha Stewart’s own Roasted Vegetable Lasagna! Knock your holiday dinner party out of the park with this classic Italian dish. Bonus – this hearty dish will leave you with plenty of delicious leftovers. Bring out your inner Martha and say bon appétit! Get Martha’s recipe.

martha_lasagnaPhoto credit: marthastewart.com


Mushroom Gravy
Gravy, gravy, gravy! What holiday dinner’s complete without some homemade gravy? To change things up a bit, we’ve carefully crafted a simple, healthy gravy recipe you won’t be able to live without with homegrown mushrooms…Did we mention how much we love gravy? Get the recipe.

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Holiday Smoothie
We know what you’re thinking – a smoothie? Not the most intuitive drink for a cold, gloomy winter day, BUT our friend Ayesha Curry has created this UH-mazing holiday smoothie that is the perfect evolution for the eggnog veteran looking to take things to the next level 😉 Get Ayesha’s recipe!

holiday-smoothie

Photo Credit: popsugar.com

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Sage Roasted Butternut Squash – Yum!

Nothing quite says fall like warm butternut squash. Fulfill your cravings with this quick and easy side dish that blends fresh, homegrown sage and rosemary for a sweet & savory twist! Preheat your oven, turn on your favorite holiday tunes, and dance like no one’s watching while you fill your house with the best flavors and fragrances of fall!

Cook time : 35 minutes
Makes 3 cups (4-6 servings)

Ingredients:buttnerup

  • 3 cups butternut squash, cut into 1 inch cubes
  • 1 tbsp fresh sage, chopped
  • 1/4 tsp rosemary, minced
  • 2 garlic cloves, minced
  • 1 1/2 tbsp olive oil

 

Directions:

  1. Preheat oven to 400 F. Line baking sheet with parchment paper.
  2. In a medium bowl, add butternut squash, sage, rosemary, garlic, olive oil, salt and pepper to taste. Mix until all the squash is coated in oil.
  3. Spread the squash onto the baking sheet and bake for 30 minutes or until fork tender. Serve while hot!

Tips:

– quick and easy side for the holidays!
– squash and sage go so well together, sweet and savory!
– can use delicata squash as well – just bake for 40 minutes instead.
– to make it faster, you can use pre-cut butternut squash from your local grocery store.

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Sage and Plum Galette

Like what you see above? Don’t worry, it tastes even better.  This unique pairing of sage and plum are a match made in heaven, making an irresistibly floral, fragrant blend to fill the buttery crust. Not only is it quick and easy to prepare , but the colorful combo makes a beautiful addition that will shine in any holiday dessert spread!

Cooking Time: 40 mins
Makes one 8 inch galette (4-5 people)

img_7114Ingredients:

  • 1 (12-inch) pre-made pie crust
  • 3 plums, thinly sliced
  • 1/4 cup organic sugar
  • 1 tbsp fresh sage, minced
  • 1/2tbsp lemon juice
  • 1 egg beaten
  • Demerara sugar (optional)

Directions:

  1. Preheat oven to 400 F
  2. In a medium bowl, mix together sliced plums, sugar, sage and lemon juice. Let sit for 5-10 minutes.
  3. Lay the sliced plums onto the pie crust, leaving a 2 inch border around the edge. Fold the edge of the pie crust over and brush with egg wash and sprinkle crust with Demerara sugar.
  4. Bake galette for 30-40 minutes or until the bottom is golden brown. Cool on a rack for 10 minutes. Serve at room temperature or warmed.
  5. Enjoy!

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Vegan Mushroom Gravy

It’s that time of year again… holiday feasts are upon us and we’re digging up our favorite recipes. This year, switch it up and surprise your guests with a dish that’s not just homemade, but homegrown! This delicious (and vegan!) Mushroom Gravy, features oyster mushrooms that you can grow in just 10 days. Add a hint of rosemary and thyme, and you’ll have the perfect savory gravy over garlic mashed potatoes or fluffy biscuits.

Disclaimer: They’ll never know it’s vegan, but it’ll definitely taste homegrown!

Prep Time: 5 mins
Cooking Time: 30 mins
Makes: 3 cups

Ingredients:

  • img_73062 tsp vegetable oil
  • 1/2 cup white onion, small dice
  • 3 garlic cloves, minced
  • 8 oz (~2 cups) oyster mushrooms, chopped into small pieces
  • 1 tsp thyme, minced
  • 1 tsp fresh rosemary, minced
  • 1/4 cup dry white wine
  • 4 cups vegetable broth
  • 1 1/2 tbsp whole wheat flour
  • 2 tbsp water
  • 2 tbsp vegan butter

Directions:

  1. In a medium skillet on medium-high heat, add vegetable oil. Once oil is hot, add onion, garlic, mushrooms, thyme, rosemary, and a pinch of salt and pepper to taste. Stir well. Sauté for 10-12 minutes or until mushrooms have browned. They might stick to the bottom of the pan, don’t worry, you want that!
  2. Once the mushrooms have browned, carefully add the dry white wine and cook until almost all the liquid has evaporated away. Stir in vegetable broth and bring to a boil. Turn down the heat  and simmer for 15 minutes.
  3. In a small bowl, whisk together flour and water. Pour the flour slurry into the gravy mixture and stir until nice and thick. Remove from heat and add 3 tbsp of vegan butter and stir until the butter is melted in. Add salt and pepper to taste and serve while hot over mashed potatoes or biscuits!

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Spice Up Your Life: Stuffed Bell Pepper Style

Thai meets the stuffed bell pepper in a long overdue, tantalizing union. Quinoa, carrots, fresh herbs, and Sriracha meet a creamy, classic Thai sauce creating the zesty combo you didn’t know you needed, but won’t be able to live without.

PRO TIP: [add these avocado fries for a delicious crunchy side!]

The marriage we didn’t know we’d been missing, but can’t live without: Thai and the stuffed bell pepper. Surprise yourself with this tasty thai basil quinoastuffed bell pepper dish! You’ll never know what your taste buds will encounter next with all the fresh herbs inside. Think you can handle it?

Cook time: 45 mins
Makes 2 servings

Ingredients:img_6103

  • 2 tsp coconut oil
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp Thai red curry paste
  • 1 cup coconut milk
  • 1/2 cup vegetable broth or water
  • 1/2 cup quinoa, washed in cold water
  • 3 tbsp fresh basil, finely chopped
  • 2 tbsp chives, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 3 carrots, chopped 1/4 inch thick
  • 1 cup spinach, chopped
  • Sriracha, to taste
  • 2 medium bell peppers
  • 1 scallion, sliced
  • 1 tbsp roasted peanuts, chopped

Directions:

  1. Preheat oven to 355 F.  
  2. Heat coconut oil in a medium saucepan over medium heat. Add onions and a pinch of salt. Stir well and sauté for 3 minutes. Add in garlic and stir. Sauté for another 3 minutes. Stir in Thai red curry paste and cook for 30 seconds. Pour in the coconut milk and vegetable broth OR water. Add in the quinoa, basil, chives, cilantro, and carrots. Stir well and bring to a boil, then simmer while covered for 15 minutes on low heat. Once quinoa is cooked stir in the chopped spinach and cook until it is wilted. Add Sriracha and salt to taste.
  3. Cut the top of the bell peppers off and take out the seeds and ribs. Fill the bell pepper with the quinoa mixture.
  4. Place on a baking sheet and bake for 20 minutes to soften the bell pepper.
  5. Remove bell peppers from the oven and top with scallions and chopped peanuts.

Enjoy while hot!

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Fun Tomato Basil Egg Zucchini Boats

Tired of the same old appetizers with bread, bread, and more bread? That ship has sailed! Our new zucchini boats bring a fun, colorful, and tasty twist to your spread without the typical bloaty breads.

Cooking Time: 30 mins
Makes 1-2 servings

Ingredients:img_6650

  • 1 zucchini
  • 1 egg
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup tomato, diced
  • 2 garlic cloves, minced
  • 2 tbsp fresh basil, chopped
  • 1 tbsp parmesan cheese

 


Directions:

  1. Preheat oven to 400 F.
  2. Cut zucchini in half lengthwise and use a spoon to remove the seeds and create a bowl in the zucchini. Place on a foil-lined baking sheet.
  3. In a small bowl, mix together egg, cheddar cheese, diced tomato, diced red onion, minced garlic, chopped basil, salt and pepper to taste. Spoon into the zucchini and top with shredded parmesan.
  4. Bake for 15-20 minutes or until the the top browns. Serve while hot!

Enjoy!

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Mushroom Ravioli with Brown Butter Sage Sauce

Looking for a gourmet dinner in just 15 minutes? Paired with fresh brown butter sage sauce, these mushroom raviolis are not only simple to make, but are simply delicious.

By substituting wonton wrappers in for homemade ravioli dough, you can look like a pro in just half the time.

Dinner tonight? Check!

Cook time: 15 minutes

Serves:15 ravioli ~ 4-5 servings

IMG_6444Ingredients:

Ravioli

  • 2 tsp vegetable oil
  • 1 cup oyster mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp rosemary, minced
  • 1 1/4 cup Ricotta Cheese
  • 1/4 cup parmesan cheese
  • 30-40 Round Wonton Wrappers

Brown Butter Sage Sauce

  • 4 tbsp unsalted butter1 tsp rosemary, minced
  • 1 garlic clove, crushed
  • 5-6 fresh sage leaves

Directions:

Ravioli

1. In a small non-stick skillet, add vegetable oil on medium heat. Add mushroom and a pinch of salt. Saute for 2 minutes. Add garlic, thyme and rosemary and stir well. Saute for 4 minutes. Spoon into a medium bowl and set aside to cool.

2. Once the mushrooms are cool, add the ricotta cheese, parmesan cheese, salt and pepper to taste. Mix well.

3. Spoon 1 tsp of the mushroom filling into the middle of one round wonton wrapper. Brush water onto the edge of the wrapper and place another wrapper on top to press to seal the edges. Repeat until you run out of filling.

4. Bring a pot of salted water to a boil. Turn heat down to simmer and add ravioli to the pot. Cook for 3-4 minutes. Remove with a slotted spoon and add to serving plate.

Brown Butter Sage Sauce

1. In a small skillet, melt butter on medium heat. Add crushed garlic clove, salt and pepper to taste. After 30 seconds, add sage leaves. Continuously stir until it starts to brown and smell nutty. Remove from heat and set aside.

2. Spoon brown butter sauce over the ravioli and top with a crispy leaf of sage.

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Mushroom & Sage Flatbread

Your go-to pizza just got a little more sophisticated — fresh sage and rosemary combine with cremini mushrooms for a perfectly sweet and savory finish. Makes a perfect party appetizer or light dinner entree.

Pro Tip: Add a drizzle of honey to accentuate the herb flavors and create a mouth-watering, gooey glaze.

Cook time: 35 minutes
Serves: 4-6 people

IngredientsIMG_5242:

  • 2 tbsp of olive oil, divided
  • 2 garlic cloves, minced
  • 2 whole wheat lavash flatbreads
  • 1 large onion, 1/2 inch slices and cut in half
  • 1 pint cremini mushrooms, sliced
  • 1 tsp fresh rosemary, minced
  • 10-12 fresh sage leaves
  • 1 cup Gruyere cheese, shredded
  • 1 cup Fontina cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • Red chili flakes, to taste
  • Dried oregano, to taste
  • Dried basil, to taste

Directions:

1. Pre-heat oven to 400 F.

2. In a small bowl mix together minced garlic and 1 1/2 tablespoons of olive oil. When the oil is hot, add sliced onions. Stir and cook for 3 minutes. Add mushrooms, rosemary, and salt and pepper to taste. Stir well. Saute until the onions start turning brown and caramelizing, about 5-8 minutes. Spoon the mushrooms and onions into a bowl and set aside.

3. Heat the same pan used for the mushrooms and onions on medium-high heat. Add a teaspoon of vegetable oil. When the oil is hot, add sage leaves and stir to coat the leaves with oil. Cook for 30-40 seconds and remove. Place the sage leaves on a paper towel to drain excess oil.

4. Sprinkle each flatbread with all three cheeses. Add the mushrooms, onion, and fried sage leaves on top.

5. Bake flatbread for 15-20 minutes or until the cheese is nice and melted. Remove from the oven and sprinkle with red chili flakes, dried oregano, and dried basil on top.

6. Serve while hot and enjoy!

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