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Dietary: Vegetarian
Creamy Kale Artichoke Dip
This recipe comes to us from our partner Amelia Winslow, who cooks and blogs at Eating Made Easy. It’s a brilliant take on a legendary game-day snack, featuring our flavorful organic Kale.
“I don’t think I’ve ever met anyone who doesn’t love spinach artichoke dip,” Amelia says. “Trouble is, it’s not exactly a ‘light’ dish. But this spinach artichoke dip — actually, Kale Artichoke Dip — is not only delicious but also nutritious. Really. And it’s every bit as good (better, if you prefer less grease and more flavor) as the traditional versions of this crowd pleaser.”
What makes this dip awesome? First, the greens: our Kale adds wonderful flavor with a nice texture, and the leaves hold up perfectly, even cooked amid the dip’s richer ingredients. Blending soft white beans into a smooth purée achieves the creaminess you want in this recipe, but in a much healthier way — and the beans add heart-healthy fiber. And cheese…well, cheese makes everything better!
“The first time my husband tasted this recipe, he asked me — in all seriousness — if we could have this as an appetizer before dinner every night,” Amelia says. “My 3-1/2-year-old daughter was a bit more skeptical, since she claims not to like ‘finich’ (her word for spinach). When I told her the greens in the dip were actually kale rather than spinach, she still hesitated…then I told her the whole thing was mostly melted cheese, and she was all in. She ended up loving the dish, and she gobbled up those deep green leaves as eagerly as we did.”
Butternut and Apple Bisque
Butternut squash is simply terrific in soups. In this recipe, apples and apple cider partner with buttery squash to create a smooth, creamy bisque. The base of the soup can be made a day ahead of serving or frozen. To keep it simple, a sprinkling of fresh tarragon finishes the bisque nicely. If you have more time, chopped hazelnuts, tiny toasted croutons, or fried sage leaves would work well as garnishes.
Tomato Soup with Cheesy Cauliflower Float
A lot of tomato soups require peeling and seeding tomatoes. This recipe skips those steps because, heck, that’s what the blender is for. Tip: Pressed for time? Skip making the soup and serve Pacific Foods Organic Tomato Soup or Tomato and Red Pepper Soup with the cauliflower floats instead.
Backed Broccoli Cauliflower Veggie Tots and Creamy Chive Dip
Get your kids in the kitchen with these broccoli cauliflower tots from Sophia DeSantis of Veggies Don’t Bite. They are super simple, easy to put together and have few ingredients!
Sweet & Spicy Roasted Cauliflower with Tahini Beet Dressing
This is cauliflower with a definite kick! We all love roasted cauliflower (don’t we?), but this recipe elevates that roast with sweet and spicy fireworks and laces it with a gorgeous pink drizzle to cool the mouth and dress up the dish. If you’re not up for the heat, dial back the sriracha.
Creamed Spinach
Cauliflower Gratin
Celery Spiked Guacamole
Never thought about adding celery to your guac? Give it a spin with this simple and delicious recipe. The celery adds fresh flavor and crunch to the guacamole without altering too much of those favorite treats you’ve come to love.
Power Berry Smoothies
Get your day going with a delightful fruit smoothie anchored by our powerfully nutritious greens: Power, Kale or Baby Spinach!
Wholesome organic frozen fruit and fruit juice impart a gently sweet flavor, and they provide the perfect cover for adding healthy veggies to your diet — even if you don’t particularly like to eat your greens straight up.
These smoothies make a terrific on-the-go breakfast or refreshing midday snack. The variations emphasize different fruit flavors, but you should experiment to suit your own tastes. Each recipe makes one 12-ounce smoothie. Enjoy!
Janna Jo’s Fancy Herb Water
Janna Jo Williams is the dedicated green thumb in charge of the gardens at our Farm Stand in Carmel Valley, California. She developed this delightful flavored water with the bountiful herbs she grows in our Cut-Your-Own Organic Herb Garden there.
“As perfect and refreshing for a party as for home, this Fancy Herb Water is a delicious and fragrant way to quench your thirst,” she says…and lots of Farm Stand event attendees agree!
“I choose all of my favorites from our organic herb garden here at the Farm Stand: in the video my infused water has lemon verbena, chamomile, lemon balm, bee balm, Moroccan mint, borage, lavender and a rosebud for both flavor and a pretty accent. You can use whatever fresh herbs you have in your garden or that you purchase — ones that you might use in your favorite hot tea would work beautifully in this cold brew.”
Always be sure to use only organic herbs and flowers so you don’t inadvertently add chemicals or pesticides to your water. This recipe makes about 16 8-ounce servings of infused water.
Mango Strawberry Carrot Smoothie
This lively smoothie is a terrific way to start your day — or energize your afternoon. Bursting with fresh fruit flavor, it’s also packed with vitamins and antioxidants, courtesy of the fruits and carrots inside.
Smoothies are a delicious way to get more fruits and veggies into your day; you have complete control over what’s in it, so you don’t have to worry about hidden surprises that might throw off your healthy regimen. And the ingredient combinations are limited only by your taste and imagination, so feel free to experiment with your favorites. Enjoy!