-1 head of Deardorff Organics Cauliflower, riced (add pieces of florets into food processor a little at at time, until rice consistency)
-2 tbsp. Deardorff Organics Cilantro, chopped
-1/2 yellow onion, diced
-2 cloves garlic, chopped
-Juice from 1/2 lime
-salt and pepper to taste
-2 tbsp. Olive Oil
Add olive oil to pan, and cook onions and garlic just until onions are translucent. Then add your riced cauliflower and cook about 6-8 mins until tender. Add cilantro, lime juice, salt/pepper, and enjoy!
Oven Roasted Cabbage
1 head green cabbage, cut into 1″ thick slices;
3 tbsp. olive oil
5 garlic cloves, minced;
Salt/garlic salt and pepper to taste
Preheat oven to 400 F. Brush both sides of each cabbage slice with the olive oil.
Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper. Roast for about 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.
1.5 pounds tomatillos
1/2 yellow onion, broken into large chunks
2 fresh jalapenos, seeds removed
4-5 garlic cloves, not peeled
Juice from 1 lime
Handful of Deardorff Organics cilantro
salt/garlic salt to taste
Turn oven to broil.
Peel off and discard skin from tomatillos and wash the tomatillos. Cut jalapenos in half and scoop out the seeds. Add tomatillos, 1/2 onion (peeled) garlic (not peeled) and jalapenos to metal pan. Drizzle on olive oil and salt and toss with veggies.
Broil on High until veggies begin to turn brown and blister, about 10 minutes.
Remove from oven and add everything to a blender. Your garlic should squeeze easily out of the skin. Add the lime juice, salt, and cilantro. Blend and taste to adjust any ingredients.
2 cups torn Deardorff Organics kale (leaves only) and Deardorff Organics parsley
½ cup olive oil
Salt to taste
1 garlic clove
juice from one lemon
¼ to ½ cup raw almonds
Pulse kale, oil, garlic, salt, and lemon juice in food processor until smooth. Add almonds and pulse until at desired consistency.
Blistered Shishito Peppers
½ lb. shishito peppers
Squeeze of fresh lemon juice
Heat oil in large pan, add peppers on high heat, and cook until peppers begin to blister. Toss peppers a couple times so they blister on both sides. It only takes a few minutes. Transfer to a bowl and add your seasonings and squeeze of fresh lemon juice. *these are very mild peppers with almost no heat!
Cilantro lime marinade
1/2 C fresh lime juice
1/3 C olive Oil
1/2 C Deardorff Organics cilantro-chopped fine
4 garlic cloves, chopped
7-10 pickled jalapenos rings, chopped small, and splash of the juice (Mezetta brand or similar)
salt/pepper to taste
red pepper flakes
whisk everything in a bowl, and pour over your chicken (I had chicken in a Ziploc and added marinade to this) for a couple hours or overnight.
Chipotle cilantro aioli dip
2 chipotle peppers in adobo sauce (comes in a can or jar, near the jarred peppers) OR 2 tsp. dried chipotle powder
2 tsp onion powder
2 tsp parsley, dried
1/2 jalapeno pepper, seeded
1 green onion, chopped
1 tbsp olive oil
1/2 lime, squeezed
Squeeze of lemon
few sprigs of cilantro
1 tsp honey
1 tsp balsamic vinegar
1 cup plain Greek yogurt
Add all ingredients to a food processor, except the yogurt (it will get too frothy if you add yogurt and blend too much). The ingredients will form a dark, thicker paste. Use a spatula to scoop this mixture to a small bowl, then add the yogurt and gently stir until it turns a light color, similar to a 1000 Island dressing.
*This is a somewhat spicy dip, so add just 1 chipotle pepper/ less jalapeno if you want it milder.
Great as a veggie dip, with potatoes, french fries, rice, chicken, or even on a salad.
6-7 medium tomatoes, cored and roughly cut in 4 pieces
1/3 yellow onion, peeled and broken into pieces
4-5 garlic cloves, leave skin on
1/2 bunch Deardorff Organics Cilantro
Juice from 1/2 lemon
Salt/pepper to taste
Cumin-about 1 tsp
Pickled jalapeno peppers- La Costena and Mezetta brands are good. Use some of the juice as well.
Set oven to broil. Place tomatoes, onion, and whole garlic on pan and drizzle little olive oil and salt. Broil on Hi for about 15-20 mins until veggies begin to brown and crisp.
When done, but in blender (squeeze garlic out of skin, should slide right out) along with salt/pepper/lemon juice/cumin/peppers. Blend until smooth.
Then add cilantro and blend just a few seconds so it’s still leaves cilantro in pieces. Then taste and see what else it may need! I usually add more salt and peppers. It gets better as it sits in fridge for a bit.
Simple celery salad
1 entire bunch of Deardorff Organics Celery, leaves trimmed and discarded. Chop stalks finely
1-4oz can sliced olives
1/4 cup chopped walnuts
1/4 cup fresh Parmesan cheese
Trim and chop celery, and soak ice water before mixing with dressing.
2 Tbs EV Olive Oil
1 med lemon juice
1 Tbs Dijon Mustard
Salt/pepper to taste
Blend dressing drain celery, and toss with all ingredients.
Defrost corn in microwave for 5 mins, then add rest of ingredients and mix. Let sit in fridge for a bit to let flavors blend.
Soy sauce celery
6 stalks of celery, cut into thin stripes
2 cloves of garlic, minced
1 green chili, minced
2 spoons of oil
2 spoons of chicken stock
1 spoon of soy sauce
1 spoon of rice wine
1 tea spoon of potato starch
Heat oil, add garlic and chili, fry 1 min.
Add celery, stir-fry 5 min.
Mix sauce ingredients. Pour sauce into the wok.
Fry 2 min.
Garnish with coriander.
Simply blend together in the food processor: 4 cups of fresh celery leaves, 1/3 cup raw blanched almonds, 3/4 cup extra-virgin olive oil, 2 large garlic cloves (peeled), 1/3 cup grated Parmigiano-Reggiano, and 1 teaspoon salt.
Cilantro Lime Rice
1 cup Uncle Ben's Rice
2 cups water
2 tablespoons fresh lime juice (about 1 lime)
3 tablespoons chopped Deardorff Organics cilantro
2 chopped garlic cloves
salt/pepper to taste
Combine rice, water, garlic, and a dash of salt in pot, uncovered, and bring water to boil. Once boiling, turn to low and cover. Cook for 15-20 mins. Once cooked, add the cilantro, lime juice, and more salt/pepper to taste.
Cilantro Lime Vinaigrette
makes about 1 cup
1/4 cup Deardorff Organics cilantro
1/4 cup fresh lime juice (about 2 limes)
1 tbsp balsamic vinegar
1/4 cup olive oil
2 cloves garlic
2 Deardorff Organics green onions
2 teaspoons spicy brown mustard
1 tablespoon honey
1/2 fresh jalapeno pepper, seeded
A dash of salt and pepper, to taste.
Add all ingredients to the blender and puree until smooth. Taste and adjust ingredients as needed!
Cilantro yogurt dip
1 garlic clove minced
1 tsp olive oil
1 cup Greek yogurt
1 tsp chopped Deardorff Organics cilantro
2 tbsp. lemon juice
Salt and pepper
Stir together the yogurt, 1 garlic clove, cilantro, lemon juice, 1 tbsp. olive oil, salt, and pepper. Let sit for a few minutes in fridge to let flavors blend.
1 large bunch of kale, spinach, chard, and or collard greens
2 tablespoons olive oil
4-5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
2-3 tsp fresh lemon juice
Remove leaves from thick stems, (can also saute stems but they take a bit longer to cook) and wash and dry the leaves.
Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. Stir continuously until their color gets bright green, and they just barely start to wilt. Then at the very end, add garlic. Saute for a minute or two, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes and lemon juice. Taste, add a bit of salt if needed, and serve immediately.
1 medium banana (freezing it beforehand is optional)
2 cups kale or spinach, stemmed and roughly torn into pieces
1 cup nonfat Greek yogurt (plain, vanilla, strawberry, or any flavor you like!)
1 cup almond milk
1 teaspoon sugar or sweetener of choice. Honey works very well, or agave nectar
Blend it all together and enjoy! Try some variations with these ingredients too:
fresh fruit (berries, mango, citrus)
Greens with carrots, feta, and brown rice
modified from Whole Foods Market Recipes
2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
2 cloves garlic, finely chopped
1/4 teaspoon sea salt
2-3 tablespoons olive oil
1/2 teaspoon ground black pepper
1/4 pound feta cheese, crumbled
Juice of half a lemon
1-2 cups brown rice (Uncle Ben’s brand is very good!)
Optional for rice: garlic powder, lime juice, lemon pepper…)
Put olive oil, carrots, greens, garlic chopped, onions, salt and pepper into a large, deep skillet and toss well. Add lemon juice for extra flavor. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Cook rice according to directions on package, adding in any seasonings you like (garlic powder, lime juice, lemon pepper, etc!)
Toss greens with feta cheese and spoon over brown rice.
Coconut curry lentil soup with greens
modified slightly from Vegangela.com
1 tbsp coconut oil
1 large onion, chopped
3-4 cloves garlic, minced
1 tbsp fresh ginger, minced (or powdered ginger)
2 tbsp tomato paste
2 tbsp curry powder
1 tsp cumin
½ tsp hot red pepper flakes
1/2 tsp chili powder
4 cups vegetable broth
1 can coconut milk
1-14 oz can diced tomatoes
1.5 cups dry lentils
2-3 handfuls of chopped Deardorff Orgnaics kale/spinach/chard
1/2 lemon, juice
salt and pepper, to taste
Garnish: chopped cilantro and plain yogurt
In a stockpot, heat the coconut oil over medium heat and cook the onion until is translucent, a couple minutes. Then add garlic/ginger and continue stirring so it doesn’t burn.
Add the tomato paste, curry powder, cumin, red pepper flakes, and chili powder, and cook for another minute. It will get dry, with the powder soaking up the coconut oil. Just keep stirring to scrape off bottom of pan.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
Before serving, stir in the greens and garnish with cilantro and plain yogurt. I seasoned my yogurt first with a little pepper, lemon juice, cumin, and garlic powder.
Served with basmati rice and garlic naan.
Kale, sweet potato, and farro salad
1 bunch Deardorff Organics kale (any variety) washed, leaves removed from stems, roughly chopped
1 sweet potato
1 C Farro
1/2 C Sun dried tomatoes
1/2 yellow onion, roughly chopped
2-3 garlic cloves, peeled and chopped
1/2 Lemon, juice of
Crumbled Goats cheese, a few sprinkles
Garlic Salt/lemon pepper or regular salt/pepper
red pepper flakes, a pinch
Cook sweet potato in microwave for about 5 mins until soft. Set aside. Cook farro according to directions, takes about 20 mins. While this is cooking, prepare kale for saute-add olive oil to pan, then add chopped onions and let cook for a few mins until soft. Add some lemon juice while cooking. Throw in the chopped kale and saute until it cooks down, adding your seasonings and more lemon juice. Add garlic at the end so it doesn’t burn.
Pour your cooked farro into a bowl, and top with the sauteed kale. Remove skin from your cooked sweet potato (or just scoop out insides with a spoon) and add to bowl. Top with the sun dried tomatoes and goat cheese. Mix together until cheese is creamy and melted throughout. Adjust seasonings as needed.
Oven Roasted Broccoli
1 head Deardorff Organics broccoli
Drizzle of Balsamic Vinegar
Garlic salt/lemon pepper
red pepper flakes
Preheat oven to 350. Cut off thick broccoli stems and discard, or cut in very small pieces to be baked (they can be tough to digest). Cut the broccoli head into smaller pieces. Arrange on baking sheet and drizzle olive oil, S/P, vinegar, and red pepper flakes. Bake for about 20 minds, stirring halfway through. Add minced garlic and cheese when broccoli is almost done, as the florets become browned/crispy. Add lemon juice at the very end before serving.
4 potatoes, (I left skin on) washed and diced into ~1/2 inch cubes
4 C broth
2 C water
1/2 C milk (optional)
2 tsp red pepper flakes
1/2 tsp Rosemary, dried
1/2 tsp Thyme, dried
2 tsp garlic powder
1 lemon, juice of
2 tbsp balsamic vinegar
salt/pepper to taste
green onions, chopped for garnish
plain yogurt, garnish
Cheese (optional-I did not use any in this version and it was great!)
Saute celery and onion in olive oil in large sauce pot until soft. Add garlic and continue stirring on low heat, so garlic doesn’t burn. Toss in some salt/pepper/red pepper flakes and stir. Add potatoes, broth, water, rest of seasonings, lemon juice, and vinegar. Cover and bring to boil, then turn to low and let potatoes simmer until soft, about 25 mins. Use immersion blender and mix until creamy. Once blended, add milk and stir. Taste again and adjust seasonings. I added a little extra red pepper, lemon juice, vinegar, and garlic powder.
Top with green onion and a dollop of plain yogurt to serve.
Grilled Romaine Hearts Salad
1 clove garlic, minced
2 teaspoons honey
2 tablespoons white wine vinegar
1/2 teaspoon salt
black pepper to taste
1/4 cup blue cheese, crumbled
1/3 cup extra virgin olive oil
3 hearts of romaine
1 tablespoon olive oil
2 slices bacon, cooked and crumbled, or 1/4 cup toasted pecans, chopped
Extra blue cheese crumbles
In a small to medium bowl add minced garlic, honey, white wine vinegar, salt and pepper. Whisk to combine. Add in blue cheese and, using fork tines or small food processor, smash into the sauce until partially smooth. It is not necessary to remove all the lumps, but the mixture should become thick. Using a slow, thin stream, pour in olive oil while whisking to incorporate until all olive oil is emulsified into the dressing. Set aside.
Preheat grill to medium-high heat. Cut romaine hearts in half, leaving the root ball on to hold them together. Brush lightly with olive oil. Place heads down on grill, grilling 3 minutes on each side until slightly browned.
Drizzle grilled romaine hearts with dressing. Sprinkle with blue cheese crumbles and bacon or pecans.
Makes 8 servings
1 bunch of Deardorff Organics Kale ( any variety!)
2-3 tablespoons Olive Oil
Sea salt to taste
Pre heat oven to 275
Wash and dry kale, tear off leaves, and discard stems. Tear the kale leaves into 2″-3″ pieces. Put into a bowl and toss(with hands)with olive oil and sea salt/pepper. Toss enough to coat all pieces.Then lay onto cookie sheets, with the pieces spread out and not touching. Bake for about 15 minutes, or until leaves get slightly browned and crispy!
Green and Red Leaf Salad
1/2 head Deardorff Organics Red Leaf Lettuce and 1/2 head Green Leaf Lettuce
1 large shallot, minced
2 teaspoons white-wine vinegar
Squeeze of fresh lemon juice
2 teaspoons Dijon mustard
3 1/2 tablespoons olive oil
Salt (or garlic salt) to taste
Pepper to taste
Stir together shallot, vinegar, and lemon juice and let sit for 10 or so mins. Whisk in mustard, oil, garlic salt, pepper to taste until blended. Wash and dry lettuce, then tear or cut into small pieces. Pour dressing over lettuce and enjoy!
Preheat oven to 350. Cut potatoes in half and lay on baking sheet. Drizzle olive oil and mix. Add seasonings and mix until all are coated.
Bake for about 35-40 mins until potatoes are crispy, stirring occasionally so they don’t stick to pan.
Add your chopped parsley and green onions before serving.
Garlicky Kale Salad
1 bunch Deardorff Organics kale, washed, de-stemmed and dried
2 Tablespoons tahini
2 Tablespoons apple cider vinegar (or water)
2 Tablespoons lemon juice
2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
4 Tablespoons nutritional yeast
2 teaspoons minced garlic (1 – 2 cloves of garlic)
sesame seeds, to taste as garnish (optional)
Red Pepper flakes, just a sprinkle
Break or cut kale into bite size pieces and place in a large bowl.
Mix all the dressing ingredients in a bowl until smooth.
Pour dressing over kale and massage into leaves with your hands until all pieces of kale are coated.
Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it easier to eat.
Sprinkle on some sesame seeds and red pepper flakes before serving and enjoy!
modified from MarthaStuart.com
coarse salt and ground pepper
3 to 4 bunches (2 1/2 pounds total) Deardorff Organics spinach,trimmed and cleaned
1/2 C Deardorff Organics Green Onions
2 tablespoons butter
1/2 medium onion, minced
4 garlic cloves, minced
4 ounces bar cream cheese, cut into pieces
1/2 cup milk
Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper
1 bunch Deardorff Organics Spinach
3 tablespoons olive oil
1 1⁄2 tablespoons cider vinegar
1 tablespoon mustard
1 tablespoon sugar
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1 apple, cored and sliced
1⁄4 cup red onion, cut in thin strips
1⁄2 cup toasted pecans
1/4 C blue, feta, or goat cheese crumbles
In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
Add apple and onion.
Toss until apples and onions are covered with dressing.