ORGANIC SPINACH & MUSHROOM FRITTATA 

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

1 organic leek, sliced

Organic olive oil

½ wheel garlic and herb almond cheese, grated

6 large pasture raised eggs, beaten
2 c sliced organic wild mushrooms

1 T Health & Healing Spice Blend

3 cloves organic garlic, minced

1 c organic baby spinach
Sea salt and organic black pepper to taste

INSTRUCTIONS:

Preheat the oven to 350°F. Warm a small saute pan over medium low heat. Add 1 tablespoon olive oil and saute the mushrooms in a pinch of salt and pepper until just softened. Add the garlic and spinach and saute until garlic is aromatic and spinach is wilted. Transfer cooked vegetables to the bowl of beaten eggs. Add a little more oil to the pan, so its well coated. 

Pour in the beaten egg and do not stir. Cook in the pan for a few minutes until the egg sets up on the bottom and transfer to the oven and cook through (about 20-30 minutes). 

Let cool enough to handle, turn out onto a cutting board, cut into slices, and serve. 

ORGANIC VEGETABLE STUFFED POTATO

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

INGREDIENTS:

4 Russet Potatoes

2 T olive oil

¼ red onion, sliced thin

½ c sliced mushrooms

1 garlic cloves, minced

½ red pepper, sliced thin

1 small zucchini, sliced thin & half moons

1 small yellow squash, sliced thin & half moons

12 oz diced tomatoes, drain off ½ of their juices

Fresh dill sprigs

Green onions, sliced for garnish

Sea salt and organic black pepper to taste         

INSTRUCTIONS:

Preheat oven to 400 degrees. In a bowl, drizzle olive oil over the potatoes and toss to lightly coat. Sprinkle potatoes with 1 teaspoon sea salt and place on a parchment lined baking sheet. Bake for 50-60 minutes. Set aside.

While potatoes are baking, warm a skillet over medium-high heat. Add olive oil, the vegetables and garlic. Saute for 2 minutes, then add the diced tomatoes. Season with 1 teaspoon each of salt and pepper. Lower heat to medium-low and simmer 5 minutes.

Split the potato open and stuff with a spoonful of the vegetable mixture. Garnish with fresh dill and green onions.

ORGANIC SHRIMP STIR FRY 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

2 T organic sesame oil 

2 lbs wild caught shrimp, peeled and deveined 

3 T honey 

¼ t organic Health & Healing Spice Blend 

½ small organic red onion, quartered and julienned (sliced thin) 

3 c chopped local organic vegetables (snow peas, zucchini, eggplant, etc.) 

1.5 T organic fresh ground ginger 

2 organic cloves garlic, minced 

¼ c organic vegetable stock 

1 T organic tamari 

2 T organic rice wine vinegar 

2 t organic sesame seeds for garnish 

Local organic chives for garnish 

INSTRUCTIONS: 

Season shrimp generously with salt, pepper, and spice blend. Drizzle with honey. Heat a large skillet over medium-high heat. Coat the bottom of the pan with oil and saute until evenly browned on all sides.  Remove shrimp from the pan and add vegetables, garlic, and ginger, and stir fry 2-3 minutes. Add stock, tamari, and vinegar, and cook an additional 3 minutes until liquid has thickened a bit. Add shrimp back to pan and toss to coat with sauce. Serve with sesame seed and chive garnish.  

ORGANIC VEGETABLE PASTA SALAD

(c=cup; t=teaspoon; T=tablespoon)

Serves 4 

INGREDIENTS:

2 T organic apple cider vinegar

1 t local organic parsley

1 t organic dijon mustard

1 t organic raw honey 

¼ c organic extra virgin olive oil

4 c organic quinoa pasta, cooked and cooled

1 c garbanzo beans, cooked and cooled

1 c hearty greens, chopped

½ small organic cucumber, quartered and sliced

¼ small organic red onion, quartered and julienned thin

2 T finely diced organic red bell pepper

½ c vegan feta, crumbled

¼ c organic toasted pine nuts

2 T organic fresh basil chopped

Sea salt and organic black pepper to taste

INSTRUCTIONS:

In a food processor, pulse the vinegar, parsley, mustard and honey.

Drizzle in olive oil until emulsified. Add a little water if needed to thin sauce out. Set aside.

Combine chilled cooked pasta with beans, greens, tomatoes, cucumber, red onion, pepper, feta, nuts, and basil.

Drizzle with dressing and toss to fully incorporate. Taste and adjust salt and pepper if needed. Chill until ready to serve. 

ORGANIC CARROT GINGER SOUP 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

2 T olive oil 

½ onion, sliced 

6 carrots, sliced

1 large sweet potato, peeled & sliced

2 cloves garlic, smashed

1” inch piece grated ginger

3 c vegetable stock

 3 T lemon juice 

¼ c coconut milk

¼ c chives, chopped for garnish  

Salt & pepper to taste 

INSTRUCTIONS: 

Heat a large stockpot over medium-high and add olive oil to coat the bottom. Add the onions, and a pinch of salt and pepper and cook over moderate heat, stirring, until softened (about 5 minutes). Add the carrots, potatoes, garlic, ginger, and stock, and another pinch of salt and pepper and bring to a boil. Reduce to a simmer, cook uncovered until the potatoes are easily pierced with a fork (about 15 minutes).  

Puree the soup until smooth and add the lemon juice and coconut milk. Taste and adjust seasoning if needed, and garnish with chopped chives.  

ORGANIC GREEN SALAD WITH HONEY MUSTARD 

(c=cup; t=teaspoon; T=tablespoon) 

Serves 4 

INGREDIENTS: 

2 t raw honey 

2 t Dijon mustard 

1 t coconut aminos 

2 T olive oil

2 t finely minced parsley for garnish 

Sea salt and black pepper to taste    

SALAD:  

4 c romaine lettuce, chopped 

8 cucumber slices 

8 radishes, sliced

8 beets, sliced

2 T pepitas 

1 carrot, shredded 

INSTRUCTIONS: 

Combine ingredients for the dressing in a bowl and whisk. Set aside. 

Divide salad greens evenly amongst four bowls and top with remaining vegetables. Serve with dressing on the side. 

ORGANIC PINTO BOWL W/ AVOCADO CREMA

(c=cup; t=teaspoon; T=tablespoon)

Serves 4

2 c pinto beans, cooked

1 c dried bagged pintos, rehydrated

1 c cherry tomatoes, halved

1 c rice, cooked

1-2 bell peppers, julienned

1 c corn, cooked

2-3 sweet potatoes, cubed small and roasted until fork tender

1 cucumber, sliced

Cilantro, chopped for garnish

Lettuce leaves for serving

Avocado crèma

Pickled red onion

CREMA:

organic avocado, diced
1 c organic lime juice
12 organic garlic clove, minced
3 c organic extra virgin olive oil
Water if needed to thin
Sea salt to taste

PICKLED RED ONION:

1 red onion

1 cinnamon stick

6-8 allspice berries

1 T pickling salt

1 T coconut sugar

¾ c apple cider vinegar

¼ c water

INSTRUCTIONS:

FOR THE PICKLED ONION:

Thinly slice the red onion by halving through the root and slicing in the same direction.

Place the cinnamon stick, allspice, and onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.

Add the salt, sugar, vinegar and water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.

Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 1 week.

FOR THE AVOCADO CRÈMA:

Combine ingredients for the creme in a blender or food processor. Blend until smooth. Chill in refrigerator up to one week.

Build bowl by layering a lettuce base. Add a scoop of each of the toppings. Drizzle crema over the top. Garnish with cilantro and pickled onion.