Plant Your Fall Vegetables with Pete's Potting Mix, Pete's Raised Bed Mix, and Pete's Cow Manure

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow… We have created this portion of our website to help provide you with more insight into our products, which can help you grow healthy fruits and vegetables that will go from your garden to your kitchen. Once you grow your own healthy fruits and vegetables and bring them into your kitchen, we have provided some recipe options for bringing these home-grown items to your dinner table.

The Daddy Pete process begins with composting the manure from the cows on our dairy. We then take that composted manure and use it to make the mixes that will help grow your plants and your lawn. For the purpose of helping you grow your own garden, we will provide a list of fruits and vegetables that should be planted each month; the Daddy Pete’s product that should be used in planting them; and recipe options for preparing them.

So come on…jump into our website and indulge in our knowledge. Come discover gardening through the eyes of Daddy Pete’s. Our goal is to become more and more creative so that our creativity equals your increase.


August is now here and it is time to plant the following Fall vegetables: beets, broccoli, cabbage, carrots, cauliflower, collard greens, lettuce, mustard greens, onions, radishes, spinach, sweet peas, turnip greens, and turnips. To ensure a great harvest of these vegetables, we recommend using Pete’s Potting Mix or Pete’s Raised Bed Mix for planting.  If you are amending your existing soil for planting these August items, Pete’s Cow Manure would be an excellent soil amendment.

AUGUST VEGETABLE LIST

  • Onions
  • Radishes
  • Spinach
  • Sweet Peas
  • Turnip Greens
  • Turnips
  • Beets
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
  • Collard Greens
  • Lettuce
  • Mustard Greens
ROASTED BEET, CHICKPEA & GOAT CHEESE SALAD   INGREDIENTS 4 small beets, washed & leafy tops removed 3 cups arugula 2 1/2 cups canned chickpeas, drained & rinsed 8 oz Woolwich Dairy herbed goat cheese, crumbled Maldon sea salt, for garnish Vinaigrette: 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar 2 tsp Dijon mustard 1 large garlic clove, minced Fresh cracked black pepper, to taste   INSTRUCTIONS Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake for at least an hour, or until a knife passes easily through the beets. Allow them to cool then using plastic gloves, peel the skins off. Cut the beets into small wedges and place in a bowl.  view recipe source

ROASTED BEET, CHICKPEA & GOAT CHEESE SALAD

 

INGREDIENTS

4 small beets, washed & leafy tops removed

3 cups arugula

2 1/2 cups canned chickpeas, drained & rinsed

8 oz Woolwich Dairy herbed goat cheese, crumbled

Maldon sea salt, for garnish

Vinaigrette:

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

2 tsp Dijon mustard

1 large garlic clove, minced

Fresh cracked black pepper, to taste

 

INSTRUCTIONS

Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake for at least an hour, or until a knife passes easily through the beets. Allow them to cool then using plastic gloves, peel the skins off. Cut the beets into small wedges and place in a bowl. 

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EASY STUFFED CABBAGE CASSEROLE   INGREDIENTS 1 Package Foster Farms Organic Ground Turkey 2 Tablespoons Olive Oil 1/2 White Onion - chopped 1 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/4 teaspoon Dried Thyme 1/4 teaspoon Ground Pepper 1/2 teaspoon Sea Salt 14 ounce Can Diced Tomatoes (low sodium) 1/2 Head Small Green Cabbage - chopped 1½ Cups Water 1 Cup Quick Cook Rice or Rice Blend (I used 10 minute cook rice & grain medley) 1 Cup Shredded Cheddar Jack Cheese Chopped Parsley Salt/Pepper To Taste   INSTRUCTIONS In large dutch oven over medium high heat, brown turkey with olive oil and onions. Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir. Add diced tomatoes, water and rice to pot. Bring to a boil. Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste. Top with cheese and cover 1-2 minutes to melt. Remove from heat and sprinkle with fresh chopped parsley. view recipe source

EASY STUFFED CABBAGE CASSEROLE

 

INGREDIENTS

1 Package Foster Farms Organic Ground Turkey

2 Tablespoons Olive Oil

1/2 White Onion - chopped

1 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Ground Pepper

1/2 teaspoon Sea Salt

14 ounce Can Diced Tomatoes (low sodium)

1/2 Head Small Green Cabbage - chopped

1½ Cups Water

1 Cup Quick Cook Rice or Rice Blend (I used 10 minute cook rice & grain medley)

1 Cup Shredded Cheddar Jack Cheese

Chopped Parsley

Salt/Pepper To Taste

 

INSTRUCTIONS

In large dutch oven over medium high heat, brown turkey with olive oil and onions.

Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.

Add diced tomatoes, water and rice to pot. Bring to a boil.

Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.

Top with cheese and cover 1-2 minutes to melt.

Remove from heat and sprinkle with fresh chopped parsley.

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CHEESY CAULIFLOWER CASSEROLE   INGREDIENTS 5 cups small cauliflower florets 1/2 lemon to avoid the bad smell when cooking cauliflower 1 and 1/4 cups milk 1 tablespoon olive oil 1 egg 2 tablespoons flour 1/2 teaspoon salt 1 teaspoon ground black pepper (or use 2 tsp if you like it peppery) 1 cup parmesan   INSTRUCTIONS Preheat oven to 390F (200C). Steam the cauliflower florets in a steam basket for 10 minutes. If you don’t have a steam basket, then fill a large pot with water, toss in the florets and bring it to boil. Let it simmer for 10 minutes or until tender. Place 1/2 lemon in the steam basket or in the pot to avoid the bad smell. Drain and transfer the florets into very cold water. Drain and put aside. Whisk milk, olive oil and egg. Add in flour, salt and black pepper and whisk until smooth. Fold in 3/4 of parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce. Transfer it into a casserole dish and bake for 40 minutes. Remove the casserole from the oven, throw the remaining parmesan over it and bake for another 5 minutes or until the cheese melts and gets golden. view recipe source

CHEESY CAULIFLOWER CASSEROLE

 

INGREDIENTS

5 cups small cauliflower florets

1/2 lemon to avoid the bad smell when cooking cauliflower

1 and 1/4 cups milk

1 tablespoon olive oil

1 egg

2 tablespoons flour

1/2 teaspoon salt

1 teaspoon ground black pepper (or use 2 tsp if you like it peppery)

1 cup parmesan

 

INSTRUCTIONS

Preheat oven to 390F (200C).

Steam the cauliflower florets in a steam basket for 10 minutes. If you don’t have a steam basket, then fill a large pot with water, toss in the florets and bring it to boil. Let it simmer for 10 minutes or until tender. Place 1/2 lemon in the steam basket or in the pot to avoid the bad smell. Drain and transfer the florets into very cold water. Drain and put aside.

Whisk milk, olive oil and egg. Add in flour, salt and black pepper and whisk until smooth. Fold in 3/4 of parmesan. Toss in the steamed cauliflower florets and coat them well with this sauce. Transfer it into a casserole dish and bake for 40 minutes. Remove the casserole from the oven, throw the remaining parmesan over it and bake for another 5 minutes or until the cheese melts and gets golden.

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APPLE WEDGE SALAD   INGREDIENTS 1 romaine heart ½ apple, chopped 2 pieces cooked, crumbled bacon 2 Tbsp. chopped walnuts 2 Tbsp. gorgonzola cheese 1 Tbsp. thinly sliced red onion Creamy Golden Balsamic Dressing 3 Tbsp. mayo 1 Tbsp. light olive oil 1 Tbsp. golden balsamic vinegar ½ Tbsp. honey pinch of pepper   INSTRUCTIONS Top romaine heart with remaining salad ingredients. Prepared dressing by combining all ingredients in a small mason jar and shaking vigorously. Drizzle salad with dressing as desired. view recipe source

APPLE WEDGE SALAD

 

INGREDIENTS

1 romaine heart

½ apple, chopped

2 pieces cooked, crumbled bacon

2 Tbsp. chopped walnuts

2 Tbsp. gorgonzola cheese

1 Tbsp. thinly sliced red onion

Creamy Golden Balsamic Dressing

3 Tbsp. mayo

1 Tbsp. light olive oil

1 Tbsp. golden balsamic vinegar

½ Tbsp. honey

pinch of pepper

 

INSTRUCTIONS

Top romaine heart with remaining salad ingredients.

Prepared dressing by combining all ingredients in a small mason jar and shaking vigorously.

Drizzle salad with dressing as desired.

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FRENCH ONION SOUP TO DIE FOR   INGREDIENTS 3 tablespoons unsalted butter, cut into 6 pieces 6 large yellow onions (about 4 pounds), halved and cut pole to pole into generous ¼-inch-thick slices (Do not substitute with any other type of onion) 1 teaspoon salt 2 cups water, plus extra for deglazing ½ cup dry sherry or cooking sherry 3 cups low-sodium chicken broth 3 cups beef broth 4-6 sprigs fresh thyme, tied with kitchen twine (Do not overdo it here) 1 bay leaf ½ teaspoon sea salt Ground black pepper Cheese Croutons 1 small baguette, cut into ½-inch slices (If making gluten free, omit bread or better yet, use a hearty gluten free bread, like Udi's) 8 ounces shredded Gruyère cheese (about 2½ cups)   INSTRUCTIONS For the soup: Adjust oven rack to lower middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 5-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1½ to 1¾ hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. Note: I usually use my 7-quart Dutch oven, but when I use my 5-quart, which is the more common size, I only cook for the additional 1½ hour in the oven. The smaller pot browns the onions very deeply during this time and it happens faster. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in ¼ cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes. Stir in broths, 2 cups water, thyme, bay leaf, and ½ teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and barely bring to boil. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1¾ cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving. view recipe source

FRENCH ONION SOUP TO DIE FOR

 

INGREDIENTS

3 tablespoons unsalted butter, cut into 6 pieces

6 large yellow onions (about 4 pounds), halved and cut pole to pole into generous ¼-inch-thick slices (Do not substitute with any other type of onion)

1 teaspoon salt

2 cups water, plus extra for deglazing

½ cup dry sherry or cooking sherry

3 cups low-sodium chicken broth

3 cups beef broth

4-6 sprigs fresh thyme, tied with kitchen twine (Do not overdo it here)

1 bay leaf

½ teaspoon sea salt

Ground black pepper

Cheese Croutons

1 small baguette, cut into ½-inch slices (If making gluten free, omit bread or better yet, use a hearty gluten free bread, like Udi's)

8 ounces shredded Gruyère cheese (about 2½ cups)

 

INSTRUCTIONS

For the soup:

Adjust oven rack to lower middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 5-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1½ to 1¾ hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. Note: I usually use my 7-quart Dutch oven, but when I use my 5-quart, which is the more common size, I only cook for the additional 1½ hour in the oven. The smaller pot browns the onions very deeply during this time and it happens faster.

Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in ¼ cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

Stir in broths, 2 cups water, thyme, bay leaf, and ½ teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and barely bring to boil. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

For the croutons:

While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve:

Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1¾ cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

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BROWN BUTTER ROASTED TURNIPS AND GREENS   INGREDIENTS 2 pounds turnips (tender leaves reserved), peeled and cut in half 3 tablespoons unsalted butter, browned 1 tablespoon thyme leaves, chopped 1 ½ teaspoons sugar ½ teaspoon salt 1 garlic clove, minced 3 tablespoons olive oil turnip greens, roughly chopped salt and pepper   INSTRUCTIONS Preheat the oven to 400°F. Trim the greens from the turnips, leaving about ½-inch of the stem on top and reserving the greens. Peel turnips and cut in half vertically (cut any extra large ones in quarters and leave any tiny ones whole). Heat butter in a small saucepan over medium heat just until it starts to turn brown and smell nutty. Pour brown butter over the turnips and toss with thyme leaves, sugar, and salt. Transfer to a rimmed baking sheet and roast in the oven for 30 minutes. Meanwhile, wash, dry, and roughly chop the turnip leaves, discarding any that don’t look nice. Heat a large sauté pan over medium heat, add olive oil, turnip greens, garlic, and salt and pepper. Cook 5-7 minutes, or until leaves are wilted and stems are tender. Place warm turnip greens on a platter and top with roasted turnips. view recipe source

BROWN BUTTER ROASTED TURNIPS AND GREENS

 

INGREDIENTS

2 pounds turnips (tender leaves reserved), peeled and cut in half

3 tablespoons unsalted butter, browned

1 tablespoon thyme leaves, chopped

1 ½ teaspoons sugar

½ teaspoon salt

1 garlic clove, minced

3 tablespoons olive oil

turnip greens, roughly chopped

salt and pepper

 

INSTRUCTIONS

Preheat the oven to 400°F.

Trim the greens from the turnips, leaving about ½-inch of the stem on top and reserving the greens. Peel turnips and cut in half vertically (cut any extra large ones in quarters and leave any tiny ones whole).

Heat butter in a small saucepan over medium heat just until it starts to turn brown and smell nutty. Pour brown butter over the turnips and toss with thyme leaves, sugar, and salt. Transfer to a rimmed baking sheet and roast in the oven for 30 minutes.

Meanwhile, wash, dry, and roughly chop the turnip leaves, discarding any that don’t look nice.

Heat a large sauté pan over medium heat, add olive oil, turnip greens, garlic, and salt and pepper. Cook 5-7 minutes, or until leaves are wilted and stems are tender.

Place warm turnip greens on a platter and top with roasted turnips.

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20 MINUTE BROCCOLI CHEESE SOUP   INGREDIENTS 1 tablespoon butter 1 small onion, diced 1 cup diced carrots 3 cups fresh broccoli 2 cups chicken broth ½ teaspoon each thyme and garlic powder salt & pepper to taste 2 tablespoons flour 1½ cups light cream 1 cup sharp cheddar cheese ⅓ cup fresh parmesan cheese   INSTRUCTIONS In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes. Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth. Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes. Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately. view recipe source

20 MINUTE BROCCOLI CHEESE SOUP

 

INGREDIENTS

1 tablespoon butter

1 small onion, diced

1 cup diced carrots

3 cups fresh broccoli

2 cups chicken broth

½ teaspoon each thyme and garlic powder

salt & pepper to taste

2 tablespoons flour

1½ cups light cream

1 cup sharp cheddar cheese

⅓ cup fresh parmesan cheese

 

INSTRUCTIONS

In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.

Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.

Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

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CARROT CAKE BREAKFAST COOKIES   INGREDIENTS 2 ¼ cups old-fashioned oats 1 cup oat flour or whole-wheat flour* ½ cup ground flaxseed 2 tsp. cinnamon ½ tsp. nutmeg ½ tsp. baking soda ½ tsp. salt 1 cup unsweetened applesauce ½ cup honey or pure maple syrup 1 large egg 2 tsp. vanilla extract ¼ cup (4 tbsp.) unsalted butter, melted and cooled slightly 1 cup grated carrot, chopped smaller if desired (2 medium carrots)** 1 cup finely chopped (or grated) apple (1 medium), no need to peel   INSTRUCTIONS Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt. In a medium bowl or liquid measuring cup, whisk together honey (or maple syrup), applesauce, egg, and vanilla. Mix in the melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple. Use a large scoop or measuring cup to drop ¼-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking. Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container in the freezer for up to 2 months. view recipe source

CARROT CAKE BREAKFAST COOKIES

 

INGREDIENTS

2 ¼ cups old-fashioned oats

1 cup oat flour or whole-wheat flour*

½ cup ground flaxseed

2 tsp. cinnamon

½ tsp. nutmeg

½ tsp. baking soda

½ tsp. salt

1 cup unsweetened applesauce

½ cup honey or pure maple syrup

1 large egg

2 tsp. vanilla extract

¼ cup (4 tbsp.) unsalted butter, melted and cooled slightly

1 cup grated carrot, chopped smaller if desired (2 medium carrots)**

1 cup finely chopped (or grated) apple (1 medium), no need to peel

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt.

In a medium bowl or liquid measuring cup, whisk together honey (or maple syrup), applesauce, egg, and vanilla. Mix in the melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.

Use a large scoop or measuring cup to drop ¼-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.

Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Cookies can be stored in an airtight container in the freezer for up to 2 months.

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SPICY COLLARD GREENS   INGREDIENTS 2 pounds collard greens, rinsed 5 slices think bacon, diced 1 large onion, diced ¾ cup chicken broth 3 tablespoons cider vinegar 1 tablespoon dark brown sugar 1 teaspoon red pepper flakes ¼ to ½ teaspoon tabasco sauce or other hot sauce salt and pepper   INSTRUCTIONS Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into ½-inch strips. Repeat with remaining leaves. Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened. Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot. Stir to combine. Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally. Before serving, sprinkle bacon on top and season to taste with salt and pepper. view recipe source

SPICY COLLARD GREENS

 

INGREDIENTS

2 pounds collard greens, rinsed

5 slices think bacon, diced

1 large onion, diced

¾ cup chicken broth

3 tablespoons cider vinegar

1 tablespoon dark brown sugar

1 teaspoon red pepper flakes

¼ to ½ teaspoon tabasco sauce or other hot sauce

salt and pepper

 

INSTRUCTIONS

Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into ½-inch strips. Repeat with remaining leaves.

Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.

Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.

Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot. Stir to combine.

Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.

Before serving, sprinkle bacon on top and season to taste with salt and pepper.

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MUSTARD GREENS WITH APPLE CIDER DIJON DRESSING   INGREDIENTS 1/4 cup apple cider vinegar 1/2 cup canola oil 2 tablespoons stone-ground mustard  2 tablespoons fresh lemon juice 2 bunches of mustard greens, stemmed and leaves shredded (16 cups) 2 Granny Smith apples, peeled and sliced 1/2 cup chopped dill Kosher salt Pepper   INSTRUCTIONS In a large bowl, whisk the vinegar with the oil, mustard and lemon juice. Add the mustard greens, apples and dill, season with salt and pepper and toss well. Transfer to a platter and serve. view recipe source

MUSTARD GREENS WITH APPLE CIDER DIJON DRESSING

 

INGREDIENTS

1/4 cup apple cider vinegar

1/2 cup canola oil

2 tablespoons stone-ground mustard 

2 tablespoons fresh lemon juice

2 bunches of mustard greens, stemmed and leaves shredded (16 cups)

2 Granny Smith apples, peeled and sliced

1/2 cup chopped dill

Kosher salt

Pepper

 

INSTRUCTIONS

In a large bowl, whisk the vinegar with the oil, mustard and lemon juice. Add the mustard greens, apples and dill, season with salt and pepper and toss well. Transfer to a platter and serve.

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CINNAMON SUGAR RADISH CHIPS   INGREDIENTS 10-15 radishes 1 tbs. olive oil ½ tbs. honey 1-2 tbs. cinnamon sugar mixture   INSTRUCTIONS Preheat your oven to 350ºF. Slice the radishes approximately ¼ inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl. Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other. Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve. view recipe source

CINNAMON SUGAR RADISH CHIPS

 

INGREDIENTS

10-15 radishes

1 tbs. olive oil

½ tbs. honey

1-2 tbs. cinnamon sugar mixture

 

INSTRUCTIONS

Preheat your oven to 350ºF. Slice the radishes approximately ¼ inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl.

Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.

Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.

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GREEN SPINACH SMOOTHIE   INGREDIENTS 2 cups raw spinach 2 frozen medium bananas (I just peeled, placed in a ziploc bag and froze over night) 1 cup fresh, whole strawberries 1 cup unsweetened vanilla almond milk   INSTRUCTIONS combine all ingredients in a blender or food processor and process until smooth (add more almond milk if the ingredient is too thick for your liking, that will thin it out) serve with a straw view recipe source

GREEN SPINACH SMOOTHIE

 

INGREDIENTS

2 cups raw spinach

2 frozen medium bananas (I just peeled, placed in a ziploc bag and froze over night)

1 cup fresh, whole strawberries

1 cup unsweetened vanilla almond milk

 

INSTRUCTIONS

combine all ingredients in a blender or food processor and process until smooth (add more almond milk if the ingredient is too thick for your liking, that will thin it out)

serve with a straw

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FRESH PEA SALAD   INGREDIENTS 4 strips bacon 2 cups peas (fresh or frozen) 1/2 cup cheddar cheese, shredded or diced 1/4 cup red onion, diced 1/4 cup mayonnaise 2 teaspoons lemon juice 1 tablespoon mint, chopped (optional) salt, pepper and cayenne to taste   INSTRUCTIONS Cook the bacon, drain it and crumble it. Mix everything and optionally let chill in the fridge for 30 minutes. view recipe source

FRESH PEA SALAD

 

INGREDIENTS

4 strips bacon

2 cups peas (fresh or frozen)

1/2 cup cheddar cheese, shredded or diced

1/4 cup red onion, diced

1/4 cup mayonnaise

2 teaspoons lemon juice

1 tablespoon mint, chopped (optional)

salt, pepper and cayenne to taste

 

INSTRUCTIONS

Cook the bacon, drain it and crumble it.

Mix everything and optionally let chill in the fridge for 30 minutes.

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