Vegetables to Plant in August for a Fall Harvest

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August is here and summer will be coming to an end soon, so now is the 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 an amazing fall harvest of these vegetables, we recommend using Daddy Pete’s Potting Mix or Daddy Pete’s Raised Bed Mix for planting.  If you are amending your existing soil for planting these August items, we recommend using Daddy Pete’s Cow Manure as an excellent soil amendment.

AUGUST VEGETABLES

  • Beets
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
  • Collard Greens
  • Lettuce
  • Mustard Greens
  • Onion
  • Radishes
  • Spinach
  • Sweet Peas
  • Turnip Greens
  • Turnips
BEET, CARROT & APPLE SALAD RECIPE   INGREDIENTS 2 large RAW beets (about 1 lb), peeled and roughly chopped 2 large carrots (about 8 oz), roughly chopped 2 granny smith apples, cored and roughly chopped* Zest & juice of 2 lemons (~1/4 cup) 1 tbsp mild-tasting olive oil or avocado oil 3/4 tsp sea salt 1/2 tsp black pepper 1/2 tbsp raw honey, optional (omit for Whole30)   INSTRUCTIONS Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl. Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad. Add the olive oil, salt, pepper, and honey (optional). Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job. Keeps in the fridge for up to 3 days.   VIEW RECIPE SOURCE

BEET, CARROT & APPLE SALAD RECIPE

 

INGREDIENTS

2 large RAW beets (about 1 lb), peeled and roughly chopped

2 large carrots (about 8 oz), roughly chopped

2 granny smith apples, cored and roughly chopped*

Zest & juice of 2 lemons (~1/4 cup)

1 tbsp mild-tasting olive oil or avocado oil

3/4 tsp sea salt

1/2 tsp black pepper

1/2 tbsp raw honey, optional (omit for Whole30)

 

INSTRUCTIONS

Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.

Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.

Add the olive oil, salt, pepper, and honey (optional).

Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.

Keeps in the fridge for up to 3 days.

 

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CROCK POT STUFFED CABBAGE ROLLS   INGREDIENTS For the cabbage rolls 12 cabbage leaves + leftover 1 egg, beaten 1/4 cup water, broth or tomato sauce 1?4 cup finely chopped onion 1 tsp. garlic powder 1/4 tsp. black pepper 1 1/4 tsp. salt 1/2 tsp. sugar 1/2 lb ground beef 1/2 lb ground pork 1 cup uncooked rice For the sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways) 1 (15 ounce) can tomato sauce 2 teaspoon Worcestershire sauce 1 teaspoon paprika 1 can tomato soup   INSTRUCTIONS Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll) In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion. Stir in egg and combine well. Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl. Use the left over cabbage to cover the bottom of the slow cooker. Place 1/3 cup meat mixture in center of leaf and roll up like a burrito. Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either. Mix all sauce ingredients together and pour over rolls. Cover and cook on low 7-9 hours, or on high for 4 to 5 hours. Let cool 15 minutes before serving. Garnish with chopped fresh parsley, and drizzle with tomato sauce. * You can cook the rice prior to adding it to the meat mixture, if desired (just follow the rice manufacturer's directions for cooking), but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.   VIEW RECIPE SOURCE

CROCK POT STUFFED CABBAGE ROLLS

 

INGREDIENTS

For the cabbage rolls

12 cabbage leaves + leftover

1 egg, beaten

1/4 cup water, broth or tomato sauce

1?4 cup finely chopped onion

1 tsp. garlic powder

1/4 tsp. black pepper

1 1/4 tsp. salt

1/2 tsp. sugar

1/2 lb ground beef

1/2 lb ground pork

1 cup uncooked rice

For the sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)

1 (15 ounce) can tomato sauce

2 teaspoon Worcestershire sauce

1 teaspoon paprika

1 can tomato soup

 

INSTRUCTIONS

Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water.

Boil about 2 minutes. Peel off the softened leaves.

Place remaining head back in the boiling water and repeat until all of the leaves are removed.

Remove any tough stems from cooked leaves.

(You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)

In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion.

Stir in egg and combine well.

Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl.

Use the left over cabbage to cover the bottom of the slow cooker.

Place 1/3 cup meat mixture in center of leaf and roll up like a burrito.

Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.

Mix all sauce ingredients together and pour over rolls.

Cover and cook on low 7-9 hours, or on high for 4 to 5 hours.

Let cool 15 minutes before serving.

Garnish with chopped fresh parsley, and drizzle with tomato sauce.

* You can cook the rice prior to adding it to the meat mixture,

if desired (just follow the rice manufacturer's directions for cooking),

but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.

 

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BASIC CAULIFLOWER FRITTERS   INGREDIENTS 5 cups chopped cauliflower florets 2 eggs 1/2 cup all purpose flour 1/2 tsp baking powder  salt and pepper to taste  vegetable oil for frying   INSTRUCTIONS Place the cauliflower into the food processor and process until finely minced. Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist – add some more flour.) Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference. Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side. Serve the fritters with sour cream or your favorite sauce.   VIEW RECIPE SOURCE

BASIC CAULIFLOWER FRITTERS

 

INGREDIENTS

5 cups chopped cauliflower florets

2 eggs

1/2 cup all purpose flour

1/2 tsp baking powder

 salt and pepper to taste

 vegetable oil for frying

 

INSTRUCTIONS

Place the cauliflower into the food processor and process until finely minced.

Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist – add some more flour.)

Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference.

Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side.

Serve the fritters with sour cream or your favorite sauce.

 

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CLASSIC SEVEN LAYER SALAD RECIPE   INGREDIENTS Salad ½ head Iceberg Lettuce - cut into small pieces 4 Eggs - hard boiled and sliced 1 package (12 oz) Bacon - cooked and cut into small pieces (cook bacon in the oven) 4 small Tomatoes - chopped 6 Green Onions - tops sliced thinly 2 cups mild cheddar cheese - grated 1 cup Frozen Peas - thawed Dressing ½ cup Mayonnaise ½ cup Sour Cream 1 tablespoon sugar, to taste   INSTRUCTIONS Clean and cut all ingredients Mix dressing and set aside Layer ingredients in order listed Top with dressing Garnish with additional cheese and peas if desired Place in refrigerator to chill completely - about 2-4 hours before serving Cover leftovers and place in refrigerator   VIEW RECIPE SOURCE

CLASSIC SEVEN LAYER SALAD RECIPE

 

INGREDIENTS

Salad

½ head Iceberg Lettuce - cut into small pieces

4 Eggs - hard boiled and sliced

1 package (12 oz) Bacon - cooked and cut into small pieces (cook bacon in the oven)

4 small Tomatoes - chopped

6 Green Onions - tops sliced thinly

2 cups mild cheddar cheese - grated

1 cup Frozen Peas - thawed

Dressing

½ cup Mayonnaise

½ cup Sour Cream

1 tablespoon sugar, to taste

 

INSTRUCTIONS

Clean and cut all ingredients

Mix dressing and set aside

Layer ingredients in order listed

Top with dressing

Garnish with additional cheese and peas if desired

Place in refrigerator to chill completely - about 2-4 hours before serving

Cover leftovers and place in refrigerator

 

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CHEDDAR AND RITZ CRACKER VIDALIA ONION PIE   INGREDIENTS 1 cup Ritz cracker crumbs, (I used vegetable flavored Ritz crackers) 1/2 stick butter, melted 2 cups Vidalia onions, thinly sliced 2 tablespoons butter 2 eggs 3/4 cup milk 3/4 teaspoon salt dash of pepper 1/3 cup shredded sharp cheddar cheese 1/4 teaspoon smokey paprika   INSTRUCTIONS Mix Ritz crackers and melted butter. Press into an 8 inch pie plate. Saute Vidalia onions in 2 tablespoons butter until clear, but not brown. Spoon into pie crust. Beat eggs with milk, salt, and pepper, pour over onions. Sprinkle with cheese and paprika. Bake at 350º for 30 minutes or until firm in the center.   VIEW RECIPE SOURCE

CHEDDAR AND RITZ CRACKER VIDALIA ONION PIE

 

INGREDIENTS

1 cup Ritz cracker crumbs, (I used vegetable flavored Ritz crackers)

1/2 stick butter, melted

2 cups Vidalia onions, thinly sliced

2 tablespoons butter

2 eggs

3/4 cup milk

3/4 teaspoon salt

dash of pepper

1/3 cup shredded sharp cheddar cheese

1/4 teaspoon smokey paprika

 

INSTRUCTIONS

Mix Ritz crackers and melted butter.

Press into an 8 inch pie plate.

Saute Vidalia onions in 2 tablespoons butter until clear, but not brown.

Spoon into pie crust.

Beat eggs with milk, salt, and pepper, pour over onions.

Sprinkle with cheese and paprika.

Bake at 350º for 30 minutes or until firm in the center.

 

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SPINACH ARTICHOKE CRUSTLESS QUICHE   INGREDIENTS 6 large eggs ½ cup sour cream ½ cup heavy whipping cream Salt Fresh cracked black pepper 6 oz fresh spinach 6-7 oz baby artichoke hearts (drained and chopped) 3 garlic cloves 1½ cups shredded Mozzarella cheese   INSTRUCTIONS Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.) Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth. Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down. Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes. Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese. Transfer the egg mixture into the prepared baking dish. Sprinkle remaining shredded cheese over the top. Bake for 40-45 minutes.   VIEW RECIPE SOURCE

SPINACH ARTICHOKE CRUSTLESS QUICHE

 

INGREDIENTS

6 large eggs

½ cup sour cream

½ cup heavy whipping cream

Salt

Fresh cracked black pepper

6 oz fresh spinach

6-7 oz baby artichoke hearts (drained and chopped)

3 garlic cloves

1½ cups shredded Mozzarella cheese

 

INSTRUCTIONS

Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)

Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.

Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down.

Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.

Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese.

Transfer the egg mixture into the prepared baking dish.

Sprinkle remaining shredded cheese over the top.

Bake for 40-45 minutes.

 

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SPICY SKILLET TURNIP GREENS RECIPE   INGREDIENTS 1 tablespoon olive oil 1 medium onion, cut into wedges 1 pound turnip greens, cleaned and chopped ¼ cup water pinch brown sugar ⅛ teaspoon red pepper flakes (adjust to preference)   INSTRUCTIONS Drizzle olive oil into skillet over medium heat. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.   VIEW RECIPE SOURCE

SPICY SKILLET TURNIP GREENS RECIPE

 

INGREDIENTS

1 tablespoon olive oil

1 medium onion, cut into wedges

1 pound turnip greens, cleaned and chopped

¼ cup water

pinch brown sugar

⅛ teaspoon red pepper flakes (adjust to preference)

 

INSTRUCTIONS

Drizzle olive oil into skillet over medium heat.

Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.

Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.

 

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BROCCOLI CASSEROLE FROM SCRATCH   INGREDIENTS 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups) 6 tbsp. butter, divided 1 cup finely chopped button mushrooms ¼ cup flour 1 cup milk (whole or 2% preferred) ½ cup half-n-half ½ tsp. salt ¼ tsp. freshly ground black pepper ½ cup Greek yogurt 1 cup finely chopped yellow onion 1 egg, lightly beaten 1 ½ cups grated cheddar cheese, divided 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided   INSTRUCTIONS Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray. Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli. In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt. Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish. Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole. Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving. *To make homemade breadcrumbs: Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.   VIEW RECIPE SOURCE

BROCCOLI CASSEROLE FROM SCRATCH

 

INGREDIENTS

2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)

6 tbsp. butter, divided

1 cup finely chopped button mushrooms

¼ cup flour

1 cup milk (whole or 2% preferred)

½ cup half-n-half

½ tsp. salt

¼ tsp. freshly ground black pepper

½ cup Greek yogurt

1 cup finely chopped yellow onion

1 egg, lightly beaten

1 ½ cups grated cheddar cheese, divided

1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.

Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.

Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.

In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.

Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.

Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.

Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.

*To make homemade breadcrumbs:
Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.

 

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CARROT CAKE OATMEAL COOKIES   INGREDIENTS 1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor) ¾ cup whole wheat flour 1 ½ tsp baking powder 1-1 ½ tsp ground cinnamon (to taste) Dash of salt 2 tablespoons coconut oil-melted and cooled 1 egg 1 teaspoon vanilla ½ cup honey 1 cup grated carrots   INSTRUCTIONS Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine. Stir in dry ingredients mixture, then fold in carrots. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.   VIEW RECIPE SOURCE

CARROT CAKE OATMEAL COOKIES

 

INGREDIENTS

1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor)

¾ cup whole wheat flour

1 ½ tsp baking powder

1-1 ½ tsp ground cinnamon (to taste)

Dash of salt

2 tablespoons coconut oil-melted and cooled

1 egg

1 teaspoon vanilla

½ cup honey

1 cup grated carrots

 

INSTRUCTIONS

Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.

In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.

Stir in dry ingredients mixture, then fold in carrots.

Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.

Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.

Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.

Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

 

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VEGETARIAN COLLARD GREENS SOUP   INGREDIENTS 1 Tbs olive oil 2 tsp smoked paprika 1 tsp chili powder 1 tsp cumin pinch red pepper flakes 1 onion, chopped 3 large carrots, sliced 3 stalks celery, chopped 10 c water 15 oz. can no salt added diced tomatoes 6 oz. can no salt added tomato paste 2 Tbs lower sodium tamari or soy sauce 2 Tbs lemon juice 1 Tbs salt-free herb seasoning 1 Tbs agave or your favorite sweetener 1 tsp roasted garlic granules 1/2 tsp salt fresh black pepper to taste 1 c dried lentils 6 c packed collard greens, stems removed 1/4 c quinoa   INSTRUCTIONS Prep the veggies and greens. Add the oil to a large, lidded cooking pot. Add the paprika, chili powder, cumin and red pepper flakes. Raise the heat to medium. Add the onion, carrots and celery. Saute about 10 minutes. Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, agave, garlic granules, salt, pepper and lentils. Stir to combine. Stir in the collard greens. Raise the heat to medium high. Bring to a boil. Cover and turn the heat down to a simmer. Simmer for 30 minutes, stirring occasionally. Stir in the quinoa. Simmer for 15-20 minutes.   VIEW RECIPE SOURCE

VEGETARIAN COLLARD GREENS SOUP

 

INGREDIENTS

1 Tbs olive oil

2 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

pinch red pepper flakes

1 onion, chopped

3 large carrots, sliced

3 stalks celery, chopped

10 c water

15 oz. can no salt added diced tomatoes

6 oz. can no salt added tomato paste

2 Tbs lower sodium tamari or soy sauce

2 Tbs lemon juice

1 Tbs salt-free herb seasoning

1 Tbs agave or your favorite sweetener

1 tsp roasted garlic granules

1/2 tsp salt

fresh black pepper to taste

1 c dried lentils

6 c packed collard greens, stems removed

1/4 c quinoa

 

INSTRUCTIONS

Prep the veggies and greens.

Add the oil to a large, lidded cooking pot.

Add the paprika, chili powder, cumin and red pepper flakes.

Raise the heat to medium.

Add the onion, carrots and celery. Saute about 10 minutes.

Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, agave, garlic granules, salt, pepper and lentils. Stir to combine.

Stir in the collard greens.

Raise the heat to medium high. Bring to a boil.

Cover and turn the heat down to a simmer.

Simmer for 30 minutes, stirring occasionally.

Stir in the quinoa.

Simmer for 15-20 minutes.

 

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QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS   INGREDIENTS 1 tablespoon vegetable or peanut oil 1 teaspoon toasted sesame oil, more for drizzling 3 garlic cloves, minced 1 1-inch-thick slice peeled fresh ginger root, minced 2 small bunches mustard greens, cleaned, stemmed and torn into pieces 1 tablespoon soy sauce, more for drizzling 2 flounder fillets, 12 ounces each  Kosher salt and freshly ground black pepper   INSTRUCTIONS Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer. Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired. VIEW RECIPE SOURCE

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS

 

INGREDIENTS

1 tablespoon vegetable or peanut oil

1 teaspoon toasted sesame oil, more for drizzling

3 garlic cloves, minced

1 1-inch-thick slice peeled fresh ginger root, minced

2 small bunches mustard greens, cleaned, stemmed and torn into pieces

1 tablespoon soy sauce, more for drizzling

2 flounder fillets, 12 ounces each

 Kosher salt and freshly ground black pepper

 

INSTRUCTIONS

Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.

Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.

Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

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CABBAGE, APPLE AND RADISH COLE SLAW   INGREDIENTS 5 cups shredded cabbage, red or green 1 cup Granny Smith apple, cut into matchstick pieces 3/4 cup radish, cut into matchstick pieces 2 tbsp white onion, very finely diced Dressing 5 cups shredded cabbage, red or green 1 cup Granny Smith apple, cut into matchstick pieces 3/4 cup radish, cut into matchstick pieces 2 tbsp white onion, very finely diced   INSTRUCTIONS Combine cabbage, apple, radish and onion in large mixing bowl. In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined. Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.   VIEW RECIPE SOURCE

CABBAGE, APPLE AND RADISH COLE SLAW

 

INGREDIENTS

5 cups shredded cabbage, red or green

1 cup Granny Smith apple, cut into matchstick pieces

3/4 cup radish, cut into matchstick pieces

2 tbsp white onion, very finely diced

Dressing

5 cups shredded cabbage, red or green

1 cup Granny Smith apple, cut into matchstick pieces

3/4 cup radish, cut into matchstick pieces

2 tbsp white onion, very finely diced

 

INSTRUCTIONS

Combine cabbage, apple, radish and onion in large mixing bowl.

In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.

Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.

 

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DILL PEA AND CUCUMBER SALAD   INGREDIENTS 2 Teaspoons Salt, or to taste Fresh Black Pepper 2 Cups Fresh Peas 2 Cups Grape Tomatoes, halved 1 English Cucumber, sliced ⅓ Cup Olive Oil 2 Teaspoons Apple Cider Vinegar 2 Teaspoons Balsamic Vinegar 2 Teaspoons Garlic, minced 2 Teaspoons Sugar 2 Teaspoons Fresh dill, chopped 1 Dash Red Pepper Flakes   INSTRUCTIONS In a bowl, add the peas, cucumbers and tomatoes. Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes. In a small bowl, whisk together the oil, vinegars and garlic. Add the sugar and whisk to combine. Pour everything over the veggies and sprinkle with dill and pepper flakes. Serve immediately or cover and serve within the hour. The cucumbers will start to pickle if you wait too long.   VIEW RECIPE SOURCE

DILL PEA AND CUCUMBER SALAD

 

INGREDIENTS

2 Teaspoons Salt, or to taste

Fresh Black Pepper

2 Cups Fresh Peas

2 Cups Grape Tomatoes, halved

1 English Cucumber, sliced

⅓ Cup Olive Oil

2 Teaspoons Apple Cider Vinegar

2 Teaspoons Balsamic Vinegar

2 Teaspoons Garlic, minced

2 Teaspoons Sugar

2 Teaspoons Fresh dill, chopped

1 Dash Red Pepper Flakes

 

INSTRUCTIONS

In a bowl, add the peas, cucumbers and tomatoes. Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes.

In a small bowl, whisk together the oil, vinegars and garlic. Add the sugar and whisk to combine. Pour everything over the veggies and sprinkle with dill and pepper flakes. Serve immediately or cover and serve within the hour. The cucumbers will start to pickle if you wait too long.

 

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TURNIPS AU GRATIN   INGREDIENTS 1 1/2 cups heavy cream 2 Tbsp unsalted butter 1 Tbsp garlic, minced 2 tsp thyme leaves 1 tsp kosher salt 1/8 tsp pepper 2 lbs turnips, about 4–5 medium 1 cup Parmesan cheese, grated 1 cup Gruyere cheese, or Monterey Jack, shredded   INSTRUCTIONS Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray. Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips. Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into 1/8" thick slices and set aside. Layer ¼ of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese over the layer of turnips. Strain cream mixture to remove the garlic and thyme then pour ¼ of the cream evenly over the cheese. Repeat the process 3 more times with the remaining ingredients. Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender. Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.   VIEW RECIPE SOURCE

TURNIPS AU GRATIN

 

INGREDIENTS

1 1/2 cups heavy cream

2 Tbsp unsalted butter

1 Tbsp garlic, minced

2 tsp thyme leaves

1 tsp kosher salt

1/8 tsp pepper

2 lbs turnips, about 4–5 medium

1 cup Parmesan cheese, grated

1 cup Gruyere cheese, or Monterey Jack, shredded

 

INSTRUCTIONS

Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray.

Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips. Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into 1/8" thick slices and set aside.

Layer ¼ of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese over the layer of turnips. Strain cream mixture to remove the garlic and thyme then pour ¼ of the cream evenly over the cheese. Repeat the process 3 more times with the remaining ingredients.

Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender. Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.

 

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