Recipes

This quick-cooking meal is one of my favorite fall/winter breakfasts! Omit the eggs and serve as a tasty side dish. Bacon Brussel Sweet Potato Hash   Save Print Prep time 10 mins Cook time 20 mins Total time 30 mins   This quick-cooking meal is one of my favorite fall/winter breakfasts! Omit the eggs and …

There’s nothing like a huge bowl of piping hot Vietnamese pho to warm your bones when it’s snowing outside. The combination of rich broth, crunchy veggies, soft noodles, and fresh herbs soothe the soul. Traditionally, the broth simmers for hours and involves toasting coriander, using star anise, and roasting ginger. Then thinly sliced meat is dropped …

As many of you know, our Healthy Harvest family gets 90% of our groceries from local farmer’s markets, which means we have learned to eat what's in season. Sometimes that means learning to work with ingredients I haven't always been familiar with. Before working markets, I only rarely cooked eggplant, but as summer comes to an end and I can't even look at summer squash anymore, I decided to research some new recipes to add to our repertoire.

During the dog days of summer, I refuse to heat up the kitchen, so it’s been mostly fresh salads or stovetop meals for us. Now that it’s finally feeling a little more like fall and cool enough to turn the air conditioning off, I’m really looking forward to using the oven again. I can’t wait to …

Do you ever have a craving for potato chips but want something a little bit healthier? Well, there are those root veggie chips in the store, but they are a bit expensive for my price range. I love making my own baked sweet potato chips. While white potatoes are full of nutrients, sweet potatoes are lower …

I made this for a potluck last week and immediately friends and family were asking for the recipe, which has options to make it vegan and gluten free. Not a single one was left uneaten! Vegetarians and carnivores alike will DEVOUR this amazingly flavorful and filling burger made with red lentils, lots of paprika, and …

What a quick, fresh way to enjoy your farmer’s market veggies! Assemble your salad with greens, wedged tomatoes, sliced red onion, diced or sliced cucumber, green or black olives, and feta (We love locally made Haystack cheese!). Drizzle with lemon brine, olive oil, and finish with freshly cracked black pepper and oregano. Optional: Serve with …

Recipe Courtesy of Anne Oakley at Alchemical Yoga Olives and nuts marinated in extra virgin olive oil with rosemary, lemon zest, fennel seeds and hot pepper, is a savory, salty snack swirling with healthy fat, antioxidants, fiber, iron and copper. Plus, it’s a two-for-one recipe, in that you can eat the olives and nuts and …