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Recipes for 10/30/2020 Fruit/Veggie Basket

Meal 1   

Easy Kale Salad with Fresh Lemon Dressing

 PREP TIME20 minutes

 TOTAL TIME20 minutes

 SERVINGS4 servings

AUTHORJennifer Laughlin

This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!


5 cups kale chopped

1-2 teaspoons olive oil

⅛ teaspoon salt

2 cups broccoli chopped

½ cup almonds sliced

½ cup cheese optional (cheddar or feta work great here!)

¼-½ cup carrots shredded

¼ cup red onion diced

¼ cup sunflower seeds

¼ cup cranberries

Lemon Dressing

¼ cup olive oil

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1 tablespoon dijon mustard

1 clove garlic minced

½ teaspoon dried oregano

¼ teaspoon salt

⅛ teaspoon ground black pepper

1 teaspoon honey or sugar adjust + add to taste


First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!

Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!

In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.


Optional: I like to add poppy seeds to my salad dressing on occasion to give it a lemon poppyseed vibe - feel free to follow suit!


Simple Roasted Beets

 PREP TIME10 minutes

 COOK TIME1 hour

 TOTAL TIME1 hour 10 minutes

 SERVINGS6 servings

AUTHORHolly Nilsson

These roasted beets are the perfect way to enjoy all of the earthy sweetness of this root vegetable without losing the perfect texture from boiling them.


6 fresh beets or as many as desired

1 tablespoon olive oil about 1 tablespoon for every 4-6 beets

salt and pepper to taste


Preheat oven to 375°F.

Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.

Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover). 

Roast the foil package for 1 hour or until beets are tender when poked with a fork.