1 bulb fresh garlic Olive oil Preheat the oven to 350°F. Using a knife, cut off 1/4 to a 1/2 inch of the top of the garlic bulb, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for …
Real Red Velvet Brownies
The natural sweetness and thick texture of beets keep these brownies tender. 2 large cooked beets or 1 14-oz. can beets, rinsed and drained 1/2 cup unsalted butter (1 stick), melted 1 cup sugar 1 tsp. vanilla extract 2 large eggs 1/2 cup …
Raw Pad Thai
1 large Simis Ranch zucchini, peeled 1 small Simis Ranch carrot, peeled shredded 1/2 cup shredded Broccoli stem 1/4 cup bean sprouts 2 green onions, chopped (plus more for garnish) 2 Tbsp fresh cilantro, chopped (plus more for garnish) 2 Tbsp …
Radish Top Soup
2 tablespoons butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until …
Quinoa with Leeks and Swiss Chard
This one-pot meal is a hearty, satisfying way to welcome the cool breezes of fall. If you can’t find Swiss chard, spinach also works well. 2 Tbs. olive oil 1 to a half of your Leek, white and tender green parts chopped 1 bunch Swiss chard, stems …