Category Archives: Recipes

Pan Roasted Turnips Recipe

If you have never tried cooking with turnips, give our featured recipe for the week a try! These veggies are versatile and take seasonings nicely so there are many ways to enjoy them. Our pan roasted turnips with the aroma of fresh thyme and lemon go great with fish, chicken, or other vegetables. Try these in your box this week and get the recipe below: Continue reading Pan Roasted Turnips Recipe

Roasted Butternut Squash Soup

Warm up during this (hopefully) final Spring frost with our Roasted Butternut Squash soup, made from your weekly box ingredients!

Roasted Butternut Squash Soup

1 butternut squash
5 tbsp olive oil
1 cup onion, diced
3 cloves garlic, minced
½ cup white wine
2-4 cups Chicken Bone & Co. Broth
1 cup Mountain Fresh Creamery Whole Milk
2 tbsp Southern Swiss butter
Fresh thyme leaves and pecans for garnish
Salt and pepper

Preheat oven to 375 degrees. Cut the squash in half lengthwise and scoop out the seeds. Rub both halves with 2 tbsp olive oil. Season the squash with salt and pepper and place, flesh side down, onto a parchment lined sheet tray. Roast the squash for 35-45 minutes, or until the skin has browned and is soft to the touch. Remove from oven and allow to cool for 10 minutes. Remove the skin and reserve the cooked squash. Meanwhile heat the stock to a boil and reserve. In a separate pot, heat the remaining 3 tbsp olive oil over medium heat. Add the onion and garlic and saute until the vegetables are lightly caramelized, about 10-15 minutes. Add the white wine to deglaze the pan and reduce for 2 minutes. Add the squash to the pot and continue cooking for 5 minutes or so, stirring frequently. Remove the squash mixture from heat and transfer to a food processor or blender. Turn on the food processor to puree the squash for 1 minute. As it is running, gradually add 2 cups of the stock, the milk, and butter. Check the consistency of the soup. If it is too thick, add more stock until the desired consistency is reached. Season the soup with salt and pepper and serve immediately. Garnish with fresh thyme and crushed pecans if desired.


Visit our website to browse our selection of Certified Organic produce as well as pastured meats, coffee, tea, prepared foods, and more! www.naturesgardenexpress.com

Save $10 on your first box by using code ‘FoodIsMedicine2017’!

If you have any questions, please contact our customer service department. Office hours are Monday-Friday from 8:00am – 5:00pm and you can reach us at (770) 441-9976. We would love to hear from you!

Spring Supergreens Salad

This week’s recipe feature’s nutrient packed Organic Girl Supergreens, avocado, golden beets, and blood oranges! Get the recipe below for this delicious and healthy spring salad!

Spring Supergreens Salad

4 cups Organic Girl Supergreens
2 avocados, cut into slices
2 blood oranges, peeled and cut into bite sized chunks
2 golden beets, peeled and cut into small chunks
½ cup Capra Gia feta cheese
White Balsamic dressing to taste

In a bowl, place the greens and half of the avocados, oranges, and beets. Toss with the desired amount of dressing, then top with the remaining produce and cheese and enjoy!

Basic White Balsamic Vinaigrette
¼ cup white balsamic vinegar
¾ cup extra virgin olive oil
1 tsp dijon mustard
½ tbl Hometown Honey
½ tsp each salt and pepper (plus more to taste)

Whisk together the vinegar, mustard, honey, salt, and pepper. Slowly add oil in a steady stream, mixing it into the vinegar mixture constantly. Use immediately or pour into a container and cover. Will keep refrigerated for 7 days.


Visit our website to browse our selection of Certified Organic produce as well as pastured meats, coffee, tea, prepared foods, and more! www.naturesgardenexpress.com

Save $10 on your first box by using code ‘FoodIsMedicine2016’!

If you have any questions, please contact our customer service department. Office hours are Monday-Friday from 8:00am – 5:00pm and you can reach us at (770) 441-9976. We would love to hear from you!

Maple Chili Roasted Sweet Potatoes With Spiced Pecans

Sweet potatoes are a staple in our weekly box and tonight we’re roasting them up for one of our favorite recipes!

  • 4 sweet potatoes, cut into ½ inch cubes
  • 3 tbl olive oil
  • ½ tsp cinnamon
  • ½ tsp chili powder
  • ½ tsp black pepper
  • ¼ tsp salt
  • ½ cup dried cranberries, coarsely chopped
  • ½ cup Elliot Twisted Pecans, coarsely chopped
  • 2 sprigs fresh rosemary, stemmed and finely chopped
  • 2 tbl maple syrup
  • ¼ cup Capra Gia Feta Cheese, for garnish

Preheat oven to 375 degrees. In a mixing bowl, toss the diced sweet potatoes with olive oil. Add the cinnamon, chili powder, black pepper, and salt. Mix seasonings with potatoes and place on a parchment lined sheet tray. Roast potatoes for 30-40 minutes or until fork tender. Remove sweet potatoes from oven and immediately toss into a mixing bowl with the cranberries, pecans, rosemary, and maple syrup, gently stirring to combine. Place onto serving dish, garnish with feta cheese, and serve.

Celebrate Spring with This Tasty Recipe – Spring Pasta Primavera

Spring is finally here and this week we celebrate its fresh flavors with a tasty pasta dish! Use a variety of produce from your box to create a colorful and healthy meal. This recipe starts off vegetarian and can be altered to your tastes by adding parmesan cheese, seared fish, or grilled chicken. Get creative and make it your own! Continue reading Celebrate Spring with This Tasty Recipe – Spring Pasta Primavera

November Seasonal Eating Guide

A while back, we discussed the importance of eating seasonally here on the NGE blog. Choosing seasonal produce benefits our health, helps local farmers who choose to farm sustainably, and preserves the environment. Read more about why we should eat seasonally here. 

As November continues more and more winter varieties will be coming available. Look forward to the warmth of winter squash, hearty recipes rich with potatoes and other tubers, sweet crisp apples, and more. Continue reading November Seasonal Eating Guide

February is National Potato Month

While food prices continue to surge, potatoes remain relatively inexpensive compared to the price of meats. Potatoes taste terrific, are extremely versatile and can certainly stretch your food dollar. Celebrate National Potato Month with these fun facts and recipes about potatoes.

  • Potatoes grow in 36 states.The top potato producers are Idaho, Washington and Wisconsin.
  • Thirty-five percent of the potato crop is turned into frozen french fries, 28 percent is used for fresh potatoes and 13 percent becomes chips and shoestrings.
  • About 20 percent of a potato’s nutrition comes from the skin.
  • They are high in Vitamin C. One medium sized potato contains 45 percent of the recommended daily amount of Vitamin C.
  • Potatoes are an extremely nutrient-rich vegetable.Besides vitamin C, they contain high amounts of B6 and potassium.
  • People in Shakespeare’s time viewed the potato as an aphrodisiac and labeled them “Apples of Love.”
  • Origins of the word “spud” can be traced to the instrument used to dig potatoes from the ground. . . the SPADE!
  • Thomas Jefferson gets the credit for introducing French fries to America when he served them at a White House dinner.

When selecting potatoes, look for spuds that are well-formed, smooth and firm. They shouldn’t have discoloration, cracks or soft spots.

Recipes from the Northern Plains Potato Growers Association

Red River Valley Potato Pickles

1 qt. raw potatoes, peeled and sliced
1 lg. onion, sliced
1 lg. green pepper, sliced
1 clove garlic, chopped fine
2 T. salt

Mix all ingredients and add crushed ice to cover top; mix thoroughly. Let stand 1 1/2 hours. Drain. Mix with brine syrup.

BRINE SYRUP:
1 c. sugar
1/2 tsp. celery seed
1 tsp. mustard seed
1/2 c. vinegar
1/2 tsp. turmeric

Heat to a good boil and pour over. Makes 1 quart of pickles.

Margaret Sondreal

Greek Potato Salad with Dried Tomatoes

1 lb. (3 med.) potatoes, uniform in size, cut into 1/4” slices
1 c. (1 1/2 oz.) dried tomato halves, halved with kitchen spears
1 c. diced, seedless cucumber
1/2 c. sliced red onion
1 c. crumbled Feta cheese
1/2 c. Greek olives or pitted ripe olives

LEMON DRESSING:
1/4 c. olive oil
1/4 c. water
2 1/2 T. lemon juice
1 lg. clove garlic, pressed
1 T. chopped fresh oregano or 1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2-inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you preparing dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top. Makes 4 servings.

Lemon Dressing: In large bowl, whisk together all dressing ingredients.

New Potatoes with Basil Butter

1 lb. sm. Red River Valley red potatoes, cut into wedges
1 T. butter or margarine
1 T. heavy cream
1 T. chopped fresh basil, tarragon or rosemary
1/8 tsp. cayenne pepper
1/8 tsp. fresh garlic, minced
Salt, to taste

Steam the potatoes until tender, 12 to 15 minutes. In a small skillet, melt the butter over moderate heat. Whisk in the cream and cayenne. Remove from the heat and add the basil, tarragon or rosemary, and garlic. Place the potatoes in a warm serving dish and season with salt, to taste. Drizzle the basil-butter over the potatoes. Serves 4.

Red River Valley Potato Growers Association

 

 

Holiday Finger Foods Made Easy

Is entertaining for the holidays stressing you out? Not sure what to serve? Instead of planning a full, sit down meal, why not have lots of finger foods that spread throughout different rooms in your home that guests can nibble on? Here are 7 different menu items sure to have your guests thinking you were slaving away for hours.

Vodka-Infused Tomatoes
This is a beautiful and simple make-ahead recipe. All it requires is cherry tomatoes, vodka, sugar and salt. That’s it. Think of it as a modern twist on the classic Bloody Mary. Set them out in a martini glass with toothpicks (to assure to no double dipping) and fancy salts like truffle. Get the full vodka infused tomato recipe here.

Goat Cheese-Stuffed Figs
Stuffed figs are great for a party, as they require no cooking or strenuous prep, look beautiful, and taste even better. Serve them on a wood cutting board or a tiered cake stand.

Spinach and Artichoke Dip
Who doesn’t love this dip? Spinach and chunks of artichokes blended together in a warm, rich,creamy, and cheesy dip. You can certainly serve with toast points but you know what’s even cooler? Making miniature bread bowls with small rolls, removing part of the top and hollowing out the center, and filling each roll with a big scoop of warm dip.

Soup in Shot Glasses
In the winter months, it’s nice to offer a hot appetizer to guests to warm them from the inside, and a little shot glass of a brightly colored soup is just the thing. Want to take it a step further? Make a couple varieties of soup like a tomato and butternut squash and set out in shot glasses for an interesting display of color.

Scallop BLTs
BLTs are great, but not exactly fit for a party, right? Except when you shrink them down to bite-size portions and fancy them up with scallops. Inspired by bacon-wrapped scallops, these party sandwiches use small scallops about an inch wide and stuff each with bacon, a slice of cherry tomato, and a bit of greens. This small app packs quite the flavor. Get the recipe for the Scallop BLTs here.

Puff-Pastry Wrapped Asparagus
Thin spears of asparagus, are nice but hardly appealing to be served as finger food by themselves. But, when wrapped in a spiral of puff pastry they suddenly become more elegant and acceptable to eat with fingers. Big Girls Small Kitchen have the recipe here. Image credit – Biggirlssmallkitchen.com

Deviled Potatoes
Deviled Eggs are so overdone, but what about a deviled potato? Ditch the egg white for a crisp potato skin, scooping out the middle before piping in the creamy yolk filling. Top with some bacon bits for the perfect finish. Tip: Before roasting, cut a thin slice off the bottom of each potato half to ensure that they won’t roll when placed on a tray.

Happy Hosting!

Spectacular Healthy Fourth of July Recipes

Banh Mi Hot Dogs

Banh Mi Hot Dogs

Want an interesting twist on hot dogs? Make them Banh Mi dogs. I did this last year for my Fourth of July and not only were they super easy, but they had an incredible taste. First be sure to purchase nitrate-free dogs free from antibiotics and artificial ingredients.

Ingredients
Organic Hot dogs
1/4 Cup Cilantro
2 Carrots (peeled and shredded)
1 small onion (diced)
Hot dog buns
Sriracha sauce
Mayonnaise

Cook hot dogs according to package directions. Chop cilantro. Either shred carrots or cut them into matchstick pieces. Mix equal parts mayo and sriracha depending on how spicy you like your hot dogs. Spread mayo / sriracha sauce on bun. Place cooked hot dogs in bun. Top with carrots, cilantro and onion.

Summer Salad
summer salad for fourth of july

8 ears of white corn
2 quarts cherry tomatoes
3 tablespoons high-quality balsamic vinegar
1 medium red onion
1 bunch asparagus chopped
1 handful roughly chopped basil or flat-leaf parsley (optional)
1 small container blueberries
small container of almonds
Salt
Pepper

Toss asparagus in olive oil and cook in the oven @ 350 degrees for 15 – 20 minutes. In the meantime, strip raw corn from ears. If you don’t have a corn stripper just run your chef’s knife down the side of each ear about 8 times. Slice all cherry tomatoes in half. Chop the red onion into a large dice. Roughly chop basil or flat-leaf parsley. Toss all in a bowl, along with the vinegar, salt, and pepper.

Drinks

watermelon margarita

What’s a summer party without cocktails, right? I’m rather partial to beer and mixing up a batch of Sangria. However, having a unique cocktail (besides Sangria) is a refreshing idea. For me, with all the cooking I have to do the last thing I need is something complicated. So, my advice is to go with something simple like a Shandy (mix of beer and lemonade) or a watermelon margarita.

Watermelon Margarita Recipe from MyRecipes.com
2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)

Preparation
1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass.