Not sure what to do with rainbow chard? Or how to cook grass fed steaks? Or what to do with lamb shanks?
Here are a few of our favorite recipes and serving suggestions!
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Yams & Kale - this recipe was created by Sheila Henderson through experimentation and after she had this dish at a brew pub in Hood River, OR Its quick, easy and delicious. Our go to vegetarian meal for those days when life seems to leave little time for preparing good food. Enjoy!
1 TBS Extra Virgin Olive Oil
4 TBS Sesame Oil (Toasted Sesame a Yummy Alternative)
2-3 TBS Sunflower Butter
3-4 Inch Piece of Ginger
3-4 Organic Medium Yams (Any Variety)
1-2 Bunches of Organic Kale (Any Variety)
Small or Large Can Organic Black Beans
Salt & Pepper to Taste. Heat Oven to 350 degrees. Peel Yams & Cut into ½ inch thick Wheels or Half Moons – Coat in Olive Oil, Salt & Pepper
Bake in Glass Baking Dish or Cookie Sheet for 30 – 40 min. until soft or slightly crunchy(Turn over Once)
Heat Oil & Sunflower Butter in large skillet on low-medium heat. Finely grate ginger into skillet. Cut Kale into strips add to skillet
Cover & Cook for 5 – 7 min. until Kale is wilted & soft. Add Yams & Black Beans to Skillet. Heat & Serve