Recipes and demos

•  4 (about 1.5lbs)
• Asian/Chinese Eggplants
• sliced 1” rounds. 
• 2 Scallions, sliced.  

Sauce:                                                                                      

• 1/3 cup Mango chutney 
• 1 Tbsp Cumin 
• Salt & Pepper to taste 
• 3 Tbsp Olive Oil 
• 2 Tbsp of Honey 
• 1 Tbsp Rice Vinegar

Optional Topping: -1/2 cup chopped cashews. 

• 2 Delicata Squash, halved lengthwise, seeded, sliced 1/2"
• 3 Tbsp. Olive Oil
• 3 Tbsp. Maple Syrup, or more if you're feeling sweet
• 1 Tbsp. Garlic Powder
• 1 Tsp. Cinnamon
• Salt & Pepper to taste

Toss to coat, spread evenly on a sheet pan and roast in 425 degree oven for 10 min.

• 2 Kohlrabi bulbs, peeled and shredded
• 2 Carrots, shredded
• ¼ Cabbage Head, shredded
• ½ Red Onion, shredded or diced
• Dressing: 
• 3 tbsp. Peanut or preferred nut butter 
• 2 tbsp. Rice Vinegar
• 2 tsp. Soy Sauce (or soy sauce substitute)
• 1 tsp. Sesame Oil
• 1 tsp. Honey 
• Dash of water if needed

• 4 Heads of Broccoli (about 1.5 lbs), lightly steamed
• 1 Pint Cherry tomatoes
• 1 Can chickpeas, rinsed and drained
• 1/2 Red Onion, roughly chopped
• Dressing: 
• 2 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tbsp Dijon Mustard
• Dash of Salt & Pepper, to taste

• 1 Zucchini, ribbon sliced
• 1/2 Bag of Spring Creek Farm Arugula
• Approx. 1/3 cup Parmesan cheese, grated
• 1 tablespoon Olive oil
• 1 Lemon, Juice and zest
• 1/3 cup Pecan crumbles or Pine nuts
• Small handful Basil

• 1 Cauliflower
• 1 Onion
• Oil of your choice (ideally melted coconut oil)
• Salt (one sprinkle)
• Fresh ground pepper (one sprinkle)
• Curry Powder (two tablespoons)
• Garlic powder (one tablespoon)
• Ground Cumin (one tablespoon)
• Ground Turmeric (two tablespoons)