Tag Archives: Recipes

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.


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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.

A Toast to Tofu

As a meat eater, for years I turned up my nose to Tofu, before I’d ever tried it. Now that I’m older and wiser, I find tofu to be quite appealing. It isn’t something I would eat each day, but I find the texture likable and as far as the flavor, if you’ve never tried it, tofu is very malleable. By that, I mean, it acts like a sponge absorbing the flavor of anything added to it.

Tofu makes a great choice for curries or any sauce heavy dishes. But did you know you can also substitute tofu for cream or even eggs in some recipes?

Here’s some recipes we love courtesy of Shape Magazine:

Tofu Lasagne

Ingredients:
1 cup vegetable broth
1/2 medium onion, diced
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 package (12.3 ounces) firm tofu, drained and crumbled
2 cups spinach
1/2 cup fresh basil
2 tablespoons nutritional yeast
1 cup tomato sauce
1 eggplant, sliced length-wise very thinly
1 zucchini, sliced length-wise very thinly
1 package (16 ounces) lasagna noodles
1/2 cup shredded mozzarella vegan cheese

Directions:
1. Preheat oven to 350 degrees. Pour a thin layer of vegetable broth into a pan over medium heat (the entire time you cook tofu mixture, add broth as needed as it evaporates; you may not use the entire cup). Add onion and garlic and saute until onion is a bit transparent, about 5 minutes. Add Italian seasoning and tofu and cook for 5 minutes. Mix in spinach, basil, and nutritional yeast and cook another 5 minutes.
2. Pour a thin layer of tomato sauce on the bottom of two loaf pans. Layer eggplant, zucchini, uncooked pasta, and tofu mixture. Starting with the sauce, repeat these layers again and top with vegan cheese. Cover dishes with tin foil and bake for 70 minutes. Let cool at least for 10 to 20 minutes before serving.

Pumpkin Mousse
Serves 4

Ingredients:
1 can (14 ounces) organic pureed pumpkin
1 package (12.3 ounces) firm tofu, drained
2 tablespoons pure maple syrup
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
Granola (optional)

Directions:
Place all ingredients except granola in a blender and mix on high until everything is completely blended and smooth. Refrigerate for at least an hour. Serve sprinkled with your favorite granola, if desired.

Tip: Sometimes you’ll see recipes that require you to drain the tofu. To do this, place the block between two large plates and set a heavy pot top on the top plate and allow the liquid to drain for at least an hour.

Nature’s Garden has a full line of meat alternatives. Besides tofu, we have a line of veggie burgers as well as vegetarian sausages. Try them today and see how they compare to other meat alternatives you’ve tried in the past.

St. Patrick’s Day Corned Beef and Cabbage Made Easy

Gone are the days when all I needed to enjoy St. Patrick’s Day festivities were  glass of green beer. Sure, I’ll enjoy a Guiness with my corned beef and cabbage, but rather than partying the night away at a bar with friends, I’d rather host them at my home for  a tasty meal.

This year, St. Patrick’s Day falls on a Monday. Boo! Who wants to celebrate on a Monday, right? Well, I’m bucking the trend and celebrating on Sunday. I’ll be cooking traditional Corned Beef and Cabbage but in a non-traditional way. You see I’ll be making my meal in the crock pot. Yep, that’s right. The great thing about this meal is you can cook everything together in the crock pot too. Here’s the recipe.

3 carrots, peeled, cut into thirds
2 celery stalks, cut into thirds
1 small yellow onion, cut into 1-inch wedges
1/2 pound small potatoes, red potatoes will do here as well
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus spice packet
1 head small Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard

 In a large slow cooker, place your corned beef with the fat side up. Arrange the remaining ingredients, except the cabbage and mustard, around the corned beef. Sprinkle the beef with the pickling spice. Then add enough water to almost cover meat (about 5 cups).

Cover the dish and cook on high for 4.5 hours or low for 8.5 hours. Arrange sliced cabbage over corned beef, cover, and continue cooking for 45 minutes (if set on high), 1 1/2 hours (if set on on low).

Once done take corned beef out of pot and slice against the grain and arrange on serving plate with vegetables. Spoon a small amount liquid over the corned beef to keep it moist.

I love that this dish incorporates many of the vegetables that I already get in my weekly box from Nature’s Garden. Not to mention the fact that it looks like I was slaving away for hours when all I had to was cut up some vegetables. I can’t wait for St. Patrick’s Day, how about you?

Easy Zucchini Stuffed Peppers Recipe

2 green peppers
1 8 oz container Atlanta Fresh Cream Cheese
3 tbl olive oil plus 1 tbl
½ cup yellow onion, diced
1 clove garlic, minced
1 small zucchini, diced
1 tsp fresh thyme leaves
½ cup Parmesan cheese
½ cup Panko bread crumbs
1 cup shredded cheddar cheese
Salt and pepper to taste

Preheat oven to 375 degrees. In a skillet, heat the 3 tablespoons of olive oil over medium heat. Add the onions and garlic and sauté until translucent but not brown. Add the zucchini and sauté for another couple of minutes until it starts to soften. Season with salt and pepper and remove from heat to cool slightly. In a mixing bowl combine the cream cheese, Parmesan, bread crumbs and thyme leaves. Add the zucchini and mix through. Season to taste with salt and pepper. Set the mixture aside. Cut across the top of the peppers to remove the top and stem. Remove the ribs and seeds from the center. Brush the remaining olive oil on the peppers. Fill with the cream cheese mixture and top with cheddar cheese. Garnish with additional Parmesan, bread crumbs, and thyme if desired. Place the peppers on an oven safe pan and roast for until peppers are cooked through and cheese is bubbly, about 30 minutes. Allow to cool slightly before serving.

Mixed Vegetable Risotto Recipe

1 cup arborio (risotto) rice
4-5 cups vegetable stock
3 tbl butter
½ cup white wine
½ cup yellow onion, diced
3 cloves garlic, minced
3 tbl olive oil
2 zucchini, quartered lengthwise and sliced
1 small eggplant, diced
½ cup red onion, minced
2 tomatoes, quartered and thinly sliced
½ cup parmesan cheese
1 tbl cold Southern Swiss butter
¼ cup fresh chopped parsley
1 tsp fresh thyme leaves
salt and pepper

Heat olive oil in a skillet and sauté the zucchini, eggplant, and red onion until tender, about 7-10 minutes. Season with salt and pepper and remove from heat and cover to reserve warm.

Heat vegetable stock to a boil, then reduce heat to a low simmer and reserve. Meanwhile heat butter over medium heat until bubbling. Add the garlic and yellow onion and sauté until translucent but not browned. Add the arborio rice and stir, sautéing for about 3 minutes to lightly toast the rice. Add the wine and stir to deglaze. Reduce until the pan is almost dry, then add a couple of ladles of stock and stir. Stir the risotto constantly, adding stock a ladle at a time as the liquid reduces down. Continue to stir for the duration of the cook until the rice is al dente and is creamy but not too wet. Turn off heat. Add the parmesan cheese and cold butter and stir well to combine. Mix in the sautéed vegetables, the fresh tomatoes, thyme, and some of the parsley. Season with salt and pepper to taste and serve immediately. Garnish with fresh parsley.

Herb Seared Chicken Thighs

1 package Darby Farms Chicken Thighs

2 tbl mixed fresh poultry herbs, chopped (rosemary, thyme, sage)

3 tbl olive oil

salt and pepper

additional fresh herbs for garnish

Preheat oven to 375 degrees. Rinse and pat the chicken dry. Season with salt, pepper and fresh herbs. Mix well and firmly press the seasonings onto the chicken. In an oven safe skillet, heat oil over medium heat until just under smoking. Add the chicken pieces and cook each side until well browned but herbs are not burned, about 5 minutes per side. Place skillet in hot oven and cook for a few minutes until the chicken thigh registers a 165 degree internal temperature. Remove chicken from pan and lightly cover to rest for 10 minutes before serving. Serve over additional sprigs of fresh herbs and drizzle with any pan juices.

Lasagna Bolognese

Fresh Pasta

300 g all purpose flour
3 eggs
drops of water if needed

Using food processor cut egg and flour together until tiny balls are formed. Gather dough and place on floured surface for kneading. work dough until smooth and not tacky. Form into a smooth ball. Add drops of water if the ball is dry.

Allow to rest for 30 minutes before shaping or refrigerate and chill until ready to use.

Roll pasta out until very thin and cut into large lasagne pieces. Store sheets on damp paper towels while working the dough.

Bring a large pot of water to a boil and add salt. Drop in pasta sheets and cook until they float, about 10 seconds. Put pasta in ice bath and then drain on paper towels.

Bolognese Sauce (ragu)

3-4 tbl olive oil
1 Onion, chopped
5 cloves garlic, chopped
1 carrot, peeled and diced
1 rib celery, diced
1 pound Tink’s grassfed ground beef
3 tsp italian seasoning
2 dash onion powder
2 dash garlic powder
½ cup red wine
1 28oz can San Marzano Tomatoes
½ cup Mountain Fresh whole milk
1 tsp fresh thyme leaves
salt and pepper

Heat olive oil in saucepan. add onion, garlic, carrot, and celery and saute until translucent but not browned. Turn heat to high and add beef and cook to brown meat. Add a little salt along with the dry seasonings and stir, sauteing for another couple of minutes until fragrant. Add the wine, tomatoes, milk, and thyme. Bring sauce to boil then reduce to simmer for at least 2 hours until the sauce is well reduced. Adjust seasonings. Set aside to cool slightly.

Bechamel Sauce

4 tbl butter

3 tbl flour

2 cups milk

pinch of nutmeg

salt and white pepper

Heat butter over medium heat and then whisk in flour, stirring constantly until the roux is light golden brown. Meanwhile, in a separate pan heat milk to just under a boil. Add milk to roux, stirring vigorously until thickened and smooth. Season with nutmeg, salt and white pepper. set aside to cool

To assemble

Preheat oven to 375 degrees. Place a layer of ragu on the bottom of the pan. Sprinkle with parmesan add a layer of pasta. Spoon over a layer of ragu then sprinkle with parmesan. Drizzle bechamel across the layer and add a few dabs of fresh mozzarella. top with another later of pasta and repeat until full. Top in the same manner, with both sauces, then parm, then add enough pieces of mozzarella to coat the top evenly. Bake for 40 minutes to an hour, until bubbling and cheese is melted. Allow to cool for 10 minutes before serving.

Skillet Fried Potatoes

1.5 pounds red potatoes, cut into ½ inch cubes
½ cup onion, diced
1 green pepper, diced
1 clove garlic, minced
¼ cup oil cooking (we used Happy Hog Bacon fat)
salt and pepper
sour cream, tomatoes, green onions for garnish

In a skillet, heat oil over medium heat. Add the potatoes and stir to coat in oil. Cook for about 10 minutes, then add the the onion, pepper, and garlic. Continue to cook, stirring frequently, for 30-40 minutes or until potatoes are tender. Adjust heat as needed through the cooking process, being careful not to burn the potatoes. Serve immediately and garnish with sour cream, tomatoes, and green onions if desired.