garlic scape

Greens and Beans

Did you know that when you steam veggies, you steam many of the benefits right out of the plant? This recipe utilizes that nutrient packed water in a hearty, mild broth. So easy. So healthy. So delish.

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What You'll Need:

1 large onion, diced
3 cloves garlic OR 4 garlic scapes, minced
Olive oil

1 large bunch greens, chopped (Kale is perfect, but any greens work--spinach, collards, spring mix. If you like it spicy, go for mustard greens or arugula..)
3 c water or veggie broth
1 tsp sea salt
pepper to taste

1 can cannellini or white navy beans, rinsed and drained

Hard, sharp cheese, shredded from the block

Saute onion and garlic in a shallow soup pot with olive oil until aromatic.

Add chopped greens to pan, followed by water, salt and pepper. Bring to a boil. Lower to a simmer and cover. 

Cook for 15-20 minutes, or until the water has become a broth. (it will be dark). Add beans.

If you do dairy, serve topped with fresh shredded cheese.

Serves 2-3 as a main, 4-6 as a side. ENJOY!

Butternut Parsley Pasta

Inspired by the one of the last summer herb harvests from the garden. And my badass sister in law, Tatum. 

What You’ll Need:
1 jalapeno, minced
1 inch piece fresh ginger, minced
4 cloves garlic, minced
Olive oil

1 Butternut squash, peeled, seeded, and diced
Dash nutmeg

1 c veggie stock

1 bunch fresh parsley, chopped
1 bunch green onions, chopped

Freshly grated hard cheese, shredded from the block
Sea salt

Whole wheat pr brown rice pasta


Bring water to a boil for the pasta.

Meanwhile, sauté veggies from part 1 in a large pan with olive oil until aromatic.

Add butternut squash and nutmeg, sauté for 5 minutes. Add veggie stock. Cover and simmer for 10-15 minutes, or until stock is just about cooked down and squash is tender.

Toss with parsley and green onions a few minutes before serving. Top with freshly grated cheese and sea salt. Serve over cooked pasta. 

Serves 3-4, depending on the size of your squash. You’ll make it again, trust me

Black Bean Salsa

This salsa is SO easy, and sure to please.  Bring to a party with a bag of corn tortilla chips, or serve over rice at home for a quick meal! 


What You’ll Need:

3 sweet bell peppers, mixed colors, diced

½ sweet or purple onion, diced

2 c corn, cut from the cob

1 can black beans, drained and rinsed

3 garlic scapes, or 1 clove garlic, minced

¼ c olive oil

4 Tbsp red wine vinegar

Juice of 1 lime

Combine all ingredients and ENJOY!

Modified from the original Bush’s black bean recipe

Serves 6 as a main, a whole party as a side