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Recipes

Creamy potato sorrel soup
2 large kennebec potatoes 1/4lb sorrel leaves 4 Cups Chicken broth or water 1/2 bunch of parcelery Salt to taste 2 chopped scallions and sour cream for garnish Wash and chop potatoes. Boil in broth or water and salt till soft. Wash, chop and ad

Asian style cabbage slaw
In large bowl mix... 3 cups shredded cabbage 2 small fennel bulbs sliced very thinly 2 med carrots grated salt generously add about 1/3 cup apple cider vinegar and 4 tablespoons of sesame oil. Best if refrigerated for 1/2 hour before serving.Ga
Products (Cabbage, Fennel, Carrot)

Roasted rhubarb and asparagus pasta salad
Prep: 20 minutes Cook: 25 minutes Makes: 4-6 servings Adapted from the "New Prairie Kitchen" and Maggie Pleskac of Maggie's Vegetarian Cafe in Lincoln, Neb. Rhubarb may seem like an unusual ingredient in a pasta recipe, but it adds a delicious tart

Almond pâté
1 1/2 cups almonds  1 bunch parceley 1 bunch carrots salt to taste Soak almonds overnight. In cuisinart blend all ingredients together with enough water to make a creamy pâté. Enjoy on toast or crackers.
Products (Carrot)

Zucchini pancakes with fresh salsa
I made squash pancakes this week with fresh salsa on top that were delicious!
Products (Tomato, Zucchini, Cilantro)

Simple Kale and potato salad
1 1/2 lb baby kale -chopped and slightly steamed 2 lbs mixed potatoes- large cubes boiled till tender Sauté together 1 med tropea and 1 bunch parcelery without leaves Toss all together in large bowel add salt to taste and about 1/3 cup mayo
Products (Kale, Potato, Celery)

Spinach and Potato Fritatta
2 tablespoons olive oil 6 small potatoes, diced small 1 1/2 cup thinly sliced fresh Italian spinach 1 spring garlic or 2 ramps salt to taste 6 eggs 1/2 cup milk (Greek yogurt makes an even fluffier dish) 1/4 cup shredded Parmesan o
Products (Garlic, Spinach, Potato, Eggs, Yogurt)

"Super Summer" Kale Slaw
In large bowl toss two bags of baby kale, very thinly sliced 1 apple - shredded 1/2 cup of raisins 1/4 cup chopped walnuts (optional) Dressing: Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 2 T peanut butter, 1 Tablespoon sugar or agave an
Products (Kale)

Green Chutney
Great way to use fresh herbs!
Products (Onion, Mint, Cilantro)

Danika's Fried Rice
1 1/2 Cups pre-cooked brown rice 2 Spring Garlic - washed and chopped 3 eggs 2 tablespoons Sesame oil Soy sauce   Put oil in skillet and saute Spring garlic till tender. Add rice and stir quickly so as not to burn. Push rice to the side an
Products (Garlic, Garlic, Green)

Danika's favorite Smoothie Recipe
1 Banana 1/2 apple - cored but not peeled 5-6 baby kale leaves - washed 1 Tablespoon of creamy peanut butter (sunflower butter works nicely as well) Milk ( almond is my favorite but whole milk works well too) to desired consistencey   Comb
Products (Kale, Sunflower)

Apple Bundt Cake
2 cups sugar 3/4 cup oil 3 eggs 1 teaspoon vanilla 2 cups flour 2 1/2 teaspoons baking powder 1 teaspoon cinnamon 5 thinly sliced pared apples 1 cup chopped nuts   Grease and flour bundt pan (can also be baked in a 9" spring form pan).
Products (Eggs, Apples, Baked Goods)

Cream of Broccoli and leek soup
A beautiful and delicious smooth, creamy, vegan soup!   Serves 4-6   2 heads of Broccoli 4 medium white potatoes ( Kenebec are great!) 1 medium Leek 3 tablespoons olive oil 4-5 cups of water or vegetable broth salt  and pepper
Products (Broccoli, Leek, Potato)

Vanilla Applesauce
makes about 2 1//2 cups   2 lbs apples (tart are nice) 1 cup water 1 vanilla bean - split lengthwise 1 Tablespoon fresh lemon juice (helps keep color)   Peel, core, and quater apples. In a medium saucepan, combine apples, water, vani
Products (Apples, Apple Sauce)

Fire Flower Fritters
I made "Fire Flower Fritters" this week that where superb!

Blueberry Galette
Crust: 1 1/3 Cup Flour 1 stick of butter (cold) 3 Tablespoons ice water Combine flour and butter - mix with your hands until crumbly. Add ice water and kneed together until just combined.  Form a ball and refridgerate for at least 2 hrs. Can
Products (Blueberries, Butter)

Black Bean and Sweet Corn Salad
3 ears fresh sweet corn   1 med finely chopped red cippolini onion ½  a lime    3 cups no-salt-added cooked black beans, rinsed and drained 1 bunch cilantro leaves, finely chopped 1 bunch parsley leaves, finely chopp

Cucumber Radish Summer Salad
3 med cucumbers 1 bunch French breakfast radishes - sweet 1 bunch icicle radishes - spicy 2 red cippolini onions - sweet small bunch dill, finely chopped 2 Tbls extra virgin olive oil 1/4 cup white wine vinegar 1/4 cup crumbled feta cheese Thinly s

Cherry tart
Make a delicious cherry tart!
Products (Pie Cherries, Cherries)

Kohlrabi and apple salad
Mix together...   1 Kohlrabi - peeled and Julienned 1 apple (gala is delicious) thinly 2 sprigs Chocolate mint chopped fine   Dressing...   10 alpine strawberries mashed equal parts olive oil and basalmic vinegar  
Products (Kohlrabi, Mint, Strawberries)

Spring Oregano and Garlic Pesto
Delicious Spring garlic and oregano pesto! Blend together... 1/4 cup cheese ( Parmesan or similar) 2 tablespoons of pine nuts 2 Tablespoons of oil 3 bags spring oregano 2 spring garlic Pinch of salt and water to desired consistancy Out of this wo
Products (Garlic, Oregano)

Cream of Asparagus Soup with roasted Garlic
A beautiful and delicious smooth, creamy, pale green soup to celebrate spring and Lake Breeze organics Serves 4-6   2 pounds asparagus 4 medium white potaotes ( Kenebec are great!) 2 spring garlic 1 med sweet onion, finely chopped 3 tabl
Products (Onion, Garlic, Asparagus, Potato)

Chocolate Mint Ice Tea
Boil 2 cups of water. In a 2 quart jar place 6-8 sprigs of Chocolate mint. Pour boiling water over mint and let steep for 5 min. Remove mint branches and add cold water and agave to taste. Chill and enjoy!
Products (Mint)

Creamy Tahini Dressing
Mix equal parts...   Tahini and water Add 1/2 as much cider vinegar or white rice vinegar pinch of salt and a dash of tahini   Mix well and enjoy over your favorite salad greens!

Blueberry Cake
1/4 Cup butter 1 Cup sugar 2 Cups Blueberries (if frozen must be thawed and drained) 1 Cup flour 1 teaspoon baking powder 1 teaspoon vanilla 1 teaspoon Chinese five spice 1/2 teaspoon salt   Cream together 1/4 Cup butter and 1 Cup sugar
Products (Blueberries, Butter)

Photo(s) added: Watermelon radish and Chinese broccoli, Justin helping to plant garlic, Part of our market team, Delicious Nasturtium flowers, Justin collecting duck eggs, Danika and Justin, IncrediblJanuary 4th, 2016

New photo added: , , , , , ,

New recipe: Creamy potato sorrel soupOctober 28th, 2015

2 large kennebec potatoes 1/4lb sorrel leaves 4 Cups Chicken broth or water 1/2 bunch of parcelery Salt to taste 2 chopped scallions and sour cream for garnish Wash and chop potatoes. Boil in broth or

Photo(s) added: Sorrel soup, Thanksgiving Basket, Another New Photo, Another New Photo, Fall blackberriesOctober 28th, 2015

New photo added: , , , ,

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Saturday afternoons at the popular 

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Rick Bayless: the celebrity chef who supports local farms

https://www.theguardian.com/personal-investments/ng-interactive/2017/feb/28/rick-bayless-chef-farms-local-organic-foundation 

 How can we support local farms?

Frequent farmers markets...“That’s the best support you can do,” says Rick. Consider this: food in the US tends to have traveled hundreds of miles from its point of origin to your plate. Think of all that packaging and the fossil fuels used in transport, plus the conventional agriculture methods used in production. Food at farmers markets tends to have traveled shorter distances and has been grown using environmentally friendly methods.

Participate in CSAs...In a CSA, farms allow consumers to buy shares in exchange for select produce every week. It gives the farms a consistent revenue stream, instead of having to depend on farmers markets. “It also forces you as the consumer to get to know ingredients that you might not buy at a farmers market,” says Rick. “So you get to have some new experiences, and it gives the farm the opportunity to count on you on a long-term basis.”



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Let your food be your medicine and your medicine be your food.
~Hippocrates

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