These are some of our long-time favorites (in alphabetical order by vegetable). We hope you’ll love them too!

We’ve collected many more fantastic veggie recipes on our Pinterest page.

 

Greens (kale, collards, swiss chard)

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Pasta with Greens  delicious hot or cold so make extra!
1/2 c sundried tomatoes​
8 oz  pasta (such as rotini) -whole wheat, brown rice or quinoa pasta work well too
​1 lb kale, collards, chard, or a mixture​
2 T olive oil​
1 large onion
​1/2 t red pepper flakes​
3-4 cloves garlic, minced
​1 T dried basil​
2 T capers​
freshly grated parmesan cheese​
Soak sundried tomatoes in hot water til soft, chop and reserve. While pasta is cooking, prepare greens (remove coarse ribs), then chop. ​Heat oil in skillet, add onion, pepper flakes and saute over med hi heat. When onions begin to color, add tomatoes and greens, tossing to wilt. Add garlic and basil and cook for 5 min. Add capers and a little of their liquid. ​Drain pasta and mix with vegetables, serve with parmesan cheese if desired. This dish is good warm but is also very delicious cold.​ 
Swiss Chard 4 Ways – from Cooking Light Magazine.
 
Lemon Garlic Swiss Chard
1T minced garlic
1T  extra virgin olive oil or unrefined coconut oil
12 c chard, chopped (10 oz) & large stems removed
2T water
1 1/2 t fresh lemon juice
1/8 t freshly ground black pepper
4 t shaved parmesan or pecorino cheese
 
  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until garlic begins to brown. Add Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in lemon juice and pepper. Sprinkle with cheese.
 
VARIATION 1 Quick Caramelized Onions: Heat a large nonstick skillet over medium heat. Add 1 teaspoon olive oil; swirl to coat. Add 2 cups sliced yellow onion and a dash of baking soda; cook 10 minutes or until browned. Add 12 cups chopped Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in 2 teaspoons sherry vinegar and 1/4 teaspoon freshly ground black pepper.
 
VARIATION 2 Golden Raisins and Pine Nuts: Heat a large nonstick skillet over medium heat. Add 3 tablespoons pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Remove nuts from pan. Add 1/4 cup golden raisins and 1/4 cup water to pan; cook 1 minute. Add 12 cups chopped Swiss chard; cook 3 minutes or until chard wilts. Stir in 2 teaspoons white wine vinegar. Sprinkle with pine nuts.
 
VARIATION 3 Warm Bacon Vinaigrette: Heat a medium nonstick skillet over medium heat. Add 2 slices applewood-smoked bacon to pan; cook until crisp. Remove bacon from pan; crumble. Remove pan from heat. Add 2 teaspoons cider vinegar and 1/4 teaspoon freshly ground black pepper to pan, stirring with a whisk. Pour vinegar mixture over 6 cups chopped Swiss chard; toss.
One of our favorite Kale Salads  – from Fresh by Sergei & Valya Boutenko.
1 bunch kale
3T extra virgin olive oil
3T balsamic vinegar
1/2-1 t sea salt (Celtic sea salt is packed with vitamins & minerals)
1 1/2 T agave nectar or raw honey
1/2 orange, juiced
3-4 radishes, thinly sliced
1/2 c red, yellow or orange bell pepper
1/4 c pine nuts
In the summer I left out the radishes and when I make it now I leave out the peppers (none growing in the garden). Use any nuts if you don’t have pine nuts. Rip the kale off its stalks into a bowl. In a blender blend the oil, vinegar, salt, agave & orange juice, or put in a jar and shake hard. Pour the liquid over the kale and mix thoroughly. It helps to use your hands to mix and squeeze the juices into the kale, which also softens the kale. Chop the remaining ingredients and add to kale.

Raab -broccoli, kale, collard. Any and all of the raabs, only available in the spring!

Raab of any variety is divine, simply sauteed in a bit of butter and chopped fresh garlic. The stems can be tougher toward the end, like asparagus. Saute to desired tenderness, adding a bit of water and covering with a lid for just a very few minutes. Some delicious serving suggestions:
-crushed red pepper
-squeeze of fresh lemon to cut the bitterness
-tiny dash of balsamic vinegar
 
OR it can be tossed with a little oil of choice (unrefined coconut oil is heat stable and a good choice), salt and pepper and thrown on the grill beside a juicy steak!
I love it served over grits.

Okra

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Grilled Okra with Red Curry Lime dipping sauce – this recipe made Shane claim he was going to grow his OWN okra so he could make this as much as he wants!

1 lb fresh okra
oil of choice for lightly tossing the okra – we use melted coconut oil
1 Tb Thai red curry paste
2 Tb fresh lime juice
scant 1/4 c organic extra virgin olive oil
salt
Preheat grill to med-high or high, depending on your grill. Wash okra and toss with a little coconut oil and salt. Throw okra onto grill grate or if there is a danger of it falling through, skewer it. Grill, turning as needed, until lightly charred in spots and tender, about 10 minutes. Combine curry, lime, olive oil and salt to taste. Serve grilled okra with a side of sauce.

Sweet Potatoes

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Sweet Potato Pie

1 lb sweet potato
1/2 c organic butter OR organic coconut oil, softened
3/4 c organic sugar
1/2 c organic milk or coconut milk
*I’ve discovered that one shot of Southern Comfort makes this pie AMAZEBALLS. So then you would need to subtract one shot of milk from the 1/2 cup for it to set up right.
1 t vanilla extract
1/2 t nutmeg
1/2 t cinnamon
dash of cloves if desired
9″ pie crust, optional
Preheat oven to 350. Boil sweet potato until soft, about an hour. Run cold water over sweet potato and remove skin. Break apart in bowl, add butter and beat til smooth with mixer. Add the remaining ingredients and beat til smooth and well mixed. Pour into pie crust if using, or pour into glass pie plate for a crustless pie. Bake 55-60 minutes until knife inserted into middle of pie comes out clean.

Cider Roasted Sweet Potatoes – everyone loves this! so it’s great for those who CLAIM they don’t love sweet potatoes.

4 c cubed sweet potatoes, 1″ cube, peeling optional
6 (or more!) garlic cloves, peeled
4 shallots peeled and cut in half, or I just use my onions when I have them and cut into small wedges
2 T local honey
3 Tb organic apple cider vinegar
a little melted organic coconut oil
Sea salt and fresh ground pepper to taste
Preheat oven to 425. Toss cubes, garlic and shallot in melted coconut oil,  salt & pepper. Place in a 9×13 glass baking dish and bake 25-35 minutes until all the veggies are soft, and getting brown edges. Stir during cooking time if you feel like it. Combine the apple cider vin and the honey, and when veggies are done, toss them in the dressing and serve.
THIS CAN ALSO BE BLENDED, and made into a thick, hearty roasted garlic and sweet potato soup. Leave out the dressing, and add some organic veggie broth.

Coconut Pudding!  THIS is amazing. It can be made dairy free, it can be made chocolate, it can be made sugar free and it’s possibly the best idea EVER.

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2 medium largish sweet potatoes
round a cup of organic milk or coconut milk, or milk of choice – start with 1/2 c and add until you get the right consistency
1 t vanilla extract
1-2 bananas
1 t natural coconut flavoring (optional)
pure maple syrup, to taste
dried, sweetened coconut  – Trader Joe’s has some that does not contain propolyne glycol like the kind in the blue bag at the grocery store.\
Roast sweet potatoes until well caramelized. 400 for an hour, then turn off the oven and leave them another hour for the most amazing sweetness.
Into the food processor: Roasted sweet potatoes, milk, vanilla, bananas and some coconut. Add some milk and process, adding more as needed to get the perfect consistency. The amoutn of dried coconut you add is up to you, and if you want perfectly smooth pudding leave it out. Taste and add a small amount of maple syrup as desired.
To make chocolate pudding, leave out coconut flavor and coconut and add 1/4 c cocoa powder or to taste.