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Susan's Quick Shredded Beets

vegetarian, gluten-free

Shred beets to obtain four cups of shreds.  Place in a microwavable container, top with 2-3 teaspoons of butter and freshly cracked black pepper to taste, then cover and microwave on full power for 18 minutes.  Awesome!


Sauteed Greens with Maple-Glazed Salmon


serves 4-6

1 bunch chard (any variety), coarsely chopped
1 bunch spinach, coarsely chopped
1 bunch bok choy or other Asian greens, coarsely chopped
4 teaspoons olive oil or butter
pinch of sea salt
juice of 1/2 orange (optional)
2 tablespoons rice wine vinegar (optional)

6 fillets salmon, skin-on
salt and pepper
1/2 cup maple syrup

Heat a large dry skillet over medium-high heat. When fully heated, place fillets skin side down and cook until the skin lifts easily off the skillet and the fish is about half cooked, approximately 5-7 minutes. Drizzle the maple syrup over the fillets, then flip salmon over and sear the other side for 2-3 minutes until fish in nearly cooked all the way through but is still slightly opaque in the middle. Flip fish again to caramelize the syrup on the bottom, cooking only for 1-2 minutes.

Meanwhile, heat olive oil or butter in a large saute pan or wok over medium-high heat. Add chopped greens and the salt and saute for 3-4 minutes, until they begin to wilt. Toss in the orange juice and the rice wine vinegar and return to the heat and let the liquid reduce, about 2 minutes more.

Place a serving of greens on each plate and top with one fillet of salmon. Sprinkle generously with fresh cracked black pepper.


Argentinian Chimichurri Sauce

raw, vegan, vegetarian, gluten-free

fantastic with grilled meats and mushrooms, as a dipping sauce for bread, as a marinade, or tossed with tofu

1 bunch fresh parsley (flat-leaf or curly), stems trimmed
2 shallots, finely chopped
8 cloves of garlic
¼ cup fresh oregano leaves or 1 tablespoon dried oregano
1 cup extra virgin olive oil
¼ cup red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes

Finely chop the parsley, shallots, garlic and oregano and place in a small serving bowl.

Pour in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust to taste.

Serve at room temperature.


Garlic Scape, Chard, and Cilantro Pesto

raw , vegan, vegetarian, gluten-free

1 bunch garlic scapes OR 3 large cloves of garlic
1 bunch Swiss chard (any variety), stems removed
1 bunch cilantro, stems removed
1 cup walnuts or pine nuts (optional)
2/3 cup extra-virgin olive oil
sea salt and pepper, to taste

Blanch chard leaves in boiling water for 20-30 seconds, which will remove any chalky taste. Rinse immediately under cold water and squeeze out water.

Place the nuts in the bowl of a food processor (if using) and pulse until finely chopped. Add blanched swiss chard, garlic scapes, and cilantro and process until everything is well mixed. Season with salt and pepper.

With the motor running, drizzle in the olive oil and continue processing until smooth.

Serve tossed with pasta, as a spread on sandwiches, or on grilled meats and vegetables.


Simple Kohlrabi Salad

raw , vegan, vegetarian, gluten-free

1 kohlrabi, raw
2 tablespoons olive oil, more to taste
1/2 teaspoon sea salt
1 tablespoon fresh lemon juice
a pinch ground coriander
fresh ground black pepper, to taste


Slice kohlrabi as thinly as possible, then place in a large bowl with the sea salt, olive oil, lemon juice, and coriander. Toss until evenly coated and top with fresh ground black pepper to taste.


Kohlrabi and Ham Gratin

gluten-free (with substitution)

Serves 3-4

3 tablespoons butter
4 kohlrabi, peeled and sliced 1/8"-1/4" thick
8 ounces ham, sliced 1/8"-1/4" thick
2 tablespoons fresh chopped parsley
3 egg yolks
1 cup heavy cream
2 tablespoons all-purpose flour or 1 tablespoon cornstarch
Pinch of ground nutmeg
Salt and freshly ground black pepper


Preheat oven to 350°F. Melt the butter over medium heat in a large skillet, then add the kohlrabi and gently saute until tender-crisp, about 8 to 10 minutes. Stir or toss fairly often to keep the kohlrabi from browning.

Beat the egg yolk in a medium bowl, then whisk in the heavy cream, flour, nutmeg, salt, and pepper until well combined.

Layer the kohlrabi and the ham in alternating layers in a greased casserole dish and sprinkle liberally with fresh parsley. Make as many layers as you can. Pour the egg-cream mixture over the kohlrabi and ham.

Bake for 30-35 minutes or until lightly browned on top. Serve hot.


Salmon and Fennel Pasta

gluten-free / For a vegetarian version, substitute thin slices of smoked tofu or coarsely chopped portabella mushrooms for the salmon

3 tablespoons olive oil, butter, or coconut oil
2 fennel bulbs, diced
3 tablespoons sambuca or other anise-flavored liqueur (optional)
1 lb salmon, skin removed and diced
juice from 1 lemon
1 1/4 cup heavy cream
1 generous pinch sea salt
5-6 stems parsley, minced
Freshly ground black pepper, to taste
Your choice of pasta (egg noodles, penne, and rice pasta work very well)

Heat the oil in a large saute pan over medium heat, then toss in the diced fennel and saute until the fennel has softened and begun to caramelize, 6-7 minutes. Deglaze the pan with the sambuca or a bit of water, then add the salmon and continue to saute just until salmon is no longer opaque, 5-6 minutes. Pour in the lemon juice, cook for 1-2 minutes, then add the cream, stir, and gently simmer.

Meanwhile, bring a pot of salted water to the boil and cook the pasta until just barely al dente. Drain the pasta and toss it with the salmon and fennel. Sprinkle generously with parsley and fresh cracked black pepper.

Possible additions:

• toss in diced kohlrabi or thinly sliced cabbage along with the fennel to make the dish more substantial
• add chopped chard, spinach, or baby kale 2-3 minutes before serving to add more leafy greens to your diet
• add coarsely chopped zucchini a couple of minutes after the salmon to give the dish a hearty, earthy flavor


Fennel & Orange Salad

raw, vegan, vegetarian, gluten-free

makes 4 servings

3 cups lettuce, washed and torn into smaller pieces
3 oranges, preferably blood oranges, peeled and sliced crosswise
1 fennel bulb, trimmed and thinly sliced
extra virgin olive oil
freshly squeezed lemon juice
salt and pepper

Place lettuce in bowl. Drizzle with olive oil and toss to coat. Add lemon juice, salt and pepper to taste and toss lightly.

Arrange lettuce on serving platter or distribute among 4 side plates. Arrange fennel and orange slices over greens. Drizzle the slices with a little olive oil and lemon juice. Serve immediately.


Zucchini Ribbons with Hearty Tomato-Mushroom Sauce

vegan, vegetarian, gluten-free

makes 2-3 servings

1 1/2 pounds zucchini (approx. 2 large or 4 medium zucchini)
2 tablespoons olive oil, divided
1 yellow onion, chopped
1 red onion, chopped
4 cloves of garlic, minced
1 pound crimini mushrooms, coarsely chopped
3 large tomatoes OR 6 Roma-sized tomatoes, chopped
several generous pinches of sea salt
freshly ground black pepper, to taste
parmesan cheese, for serving
5-6 stems of parsley, chopped, for serving

Heat half of the olive oil over medium heat in a large saute pan and add in the chopped onions. Saute until browned and soft, 10-12 minutes, stirring frequently to keep the onions from burning. Add garlic and saute until fragrant, about 30 seconds.

Toss in the mushrooms and stir to combine. Cook until the mushrooms have released their liquid and have wilted, 8-10 minutes.

Stir in the chopped tomatoes and let simmer until the mixture is thick, stirring occasionally, about 30-40 minutes. Add salt and pepper to taste.

Meanwhile, make your zucchini ribbons. Using a vegetable peeler, run the peeler lengthwise down the zucchini to create long strips, turning after each peel to create somewhat equal size strips, and stopping when you reach the seeds. (The seedy cores can be chopped and sauteed and served for another meal.) Heat the remaining olive oil in a separate saute pan and saute the zucchini strips for 2-3 minutes, just long enough to soften the ribbons and heat them through.

Place the ribbons on each plate or in a serving bowl. Top with the tomato-mushroom sauce and sprinkle with parmesan cheese and chopped parsley.

Zucchini & Eggplant with Bacon-Basil Gremolata

vegan and vegetarian if bacon is substituted with mushrooms

6-8 strips of bacon (or 1/2 pound cremini mushrooms, sliced)
1 sprig fresh rosemary, leaves very finely chopped
2 cloves garlic, minced
1/2 cup soft, fresh breadcrumbs
6-8 stems fresh parsley, chopped
2-3 stems fresh basil, cut thinly into strips
zest of 1 lemon
2 tablespoons olive oil or butter
2 medium zucchini, coarsely chopped
1 medium egglant, coarsely chopped

Cut the bacon or mushrooms into large pieces and fry them until they're crisp. (If using mushrooms, saute until they release their juices and begin to sear.) Toss in the rosemary and the garlic and saute until fragrant, about 30 seconds.

Add the breadcrumbs and cook until lightly browned. Stir frequently.

Toss in the parsley, lemon zest, and fresh basil, then remove to a small bowl.

Add more butter or olive oil to the pan and loosen any darkened bits on the bottom of the pan. Toss in the eggplant and zucchini and saute until they are soft, about 9-10 minutes. Scatter the breadcrumb-herb mixture over the top and serve.



vegetarian, gluten-free

makes 8-10 servings

6 ripe Roma-sized tomatoes, peeled and chopped
1 large onion, chopped
2 cucumbers, peeled and coarsely chopped
4 bell peppers, seeded and coarsely chopped
1 stalk of celery, coarsely chopped
4 cloves of garlic or 2 long garlic scapes, chopped
1/4 cup red wine vinegar
1 tablespoon honey
1 teaspoon sea salt
smoked paprika or hot sauce, to taste (optional)
2 cups tomato juice (optional)

Puree all ingredients in a blender or food processor, working in batches if necessary, and blend to your desired consistency. Cover in a non-reactive storage container and refrigerate for at least 8 hours before serving.

Top with extra diced vegetables if desired.


Angel Hair Pasta with Tomatoes and Bell Peppers

vegan, vegetarian, gluten-free if GF pasta is used

1 pound angel hair pasta
6-8 Roma-sized tomatoes, peeled, seeded, and finely diced
1 bell pepper, seeded and finely diced
6 basil leaves, roughly chopped
1 small onion, finely diced
1 teaspoon balsamic vinegar
1 1/2 tablespoons olive oil
Salt and fresh cracked pepper to taste
Toss all the vegetables, oil, and vinegar together in a bowl. Season with salt and pepper, then refrigerate until well chilled.
Just before serving, cook the pasta until al dente. Drain well, then place in a large serving bowl. Drizzle olive oil over and toss, then spoon sauce over as well. Serve immediately, as you want the sauce to be as cool as possible while the pasta is as hot as possible. The temperature difference will bring out very fresh flavors.


vegan and vegetarian (if vegetable stock is used), gluten-free
serves 4-6
3 Tbls butter or olive oil
1 large onion, finely chopped
2 cloves garlic, finely minced
1 1/2 – 2 cups finely shredded green cabbage
6-8 medium red beets (about 1 1/2 lbs), trimmed, peeled, and finely grated
1 Tbls raw sugar or honey
2 cups peeled, crushed tomatoes (about 6-8 medium tomatoes)
1/8 cup red wine vinegar
4 cups beef stock or vegetable stock
salt and pepper, to taste

Heat olive oil over medium-high heat in a medium stockpot or Dutch oven. Add the onion. Saute until the onion is wilted, then add the garlic and cabbage. Continue cooking, stirring occasionally, until the cabbage is wilted.

Stir the beets and honey into the cabbage and continue to saute for 1-2 minutes to slightly caramelize both the beets and the honey. Add the tomatoes, vinegar, and broth, along with the salt and pepper if desired. Bring to a boil then simmer for 20 minutes.

To serve, top with sour cream and serve with rustic dumplings or boiled potatoes.


Inside-Out Bell Pepper Omelettes

vegetarian (according to add-ins), gluten-free


1/2 bell pepper, cut in half lengthwise and seeded
1 egg
2-3 Tbls cheddar cheese
Your favorite omelette add-ins: mushrooms, ham, shallots, chives, leeks, broccoli, bacon, etc. - finely chopped

Preheat oven to 375F. Cover the bottom of a baking pan with water and set aside.

Arrange bell pepper halves in baking pan, then place a small amount of each "add-in" in each papper. Crack 1 egg on top of the add-ins and top with cheese.

When all the peppers are assembled, bake uncovered for 30 minutes or until the peppers are soft and the cheese is melted.

Top with chopped parsley, then serve with sauteed potatoes and sauteed chard.


Potato & Celeriac Soup

vegetarian, gluten-free

2 tablespoons butter or olive oil
2 leeks, green top removed, coarsely chopped
1 onion, coarsely diced
2 bay leaves
3 sprigs fresh thyme
1/2 cup white wine
1 celeriac, peeled, coarsely diced
1 small kohlrabi, peeled, coarsely diced (optional)
2 medium potatoes, peeled, coarsely diced
6 cups vegetable stock
1 cup whipping cream
Salt and freshly ground black pepper

Heat 2 tablespoons of butter or olive oil in a large pot over medium heat.

Add the leeks, onion, bay leaves, and thyme and saute until the onions are translucent. Add the white wine and simmer until reduced by two-thirds. Stir in the diced celeriac, kohlrabi, and potatoes, then add in the vegetable stock and bring to a boil. Once boiling, reduce heat and simmer until the celeriac and kohlrabi are tender, approximately 35 to 40 minutes. Season with salt and pepper to taste.

Once the vegetables are soft, puree until smooth using an immersible blender or a food processor.

To serve, stir in the cream, then ladle into deep bowls, drizzle with olive oil, and garnish with sour cream, if desired.