Twice-Baked Sweet Potatoes

Ingredients

4 small-medium sweet potatoes

1 tablespoon canola oil

2 cups kale or spinach, roughly chopped

1 small onion, diced

4 cloves garlic, minced

1 tablespoon balsamic vinegar

Salt

Pepper

¼ teaspoon red pepper flakes

¼ teaspoon cayenne pepper (optional, omit if you don’t like spice)

¼ teaspoon paprika

¼ cup cream cheese, softened

1 cup mozzarella cheese, grated + 2 additional tablespoons

1 cup protein of choice (we used a mix of shredded chicken & bacon!)

2 tablespoons Parmesan, grated

Instructions

1. Preheat the oven to 425°F.

2. Poke holes in the sweet potatoes (using a knife or fork), then lay on a baking sheet lined with parchment paper or aluminum foil.

3. Transfer to the oven and roast until potatoes are soft, around 40 minutes.

4. Remove sweet potatoes from the oven and allow to cool slightly, for 10 minute or so.

5. While the potatoes cool, add canola oil to a pan over medium heat.

6. Add one piece of diced onion to the pan, and when it starts to sizzle you know the pan is hot enough!

7. Add the remaining onion and saute for 2-3 minutes, until softened slightly.

8. Add the kale, garlic, and balsamic vinegar, and cook for an additional 5 minutes or so, until kale is wilted and softened, vinegar is evaporated, and garlic is nice & fragrant. Season the mixture with salt and pepper.

9. By now the potatoes should be cool enough to touch.

10. Slice each potato in half, being careful to keep the skin intact.

11. Carefully scoop the potato out of the skin, and place in a large mixing bowl.

12. Reserve the potato skins and leave them on the baking tray.

13. Mash the sweet potato thoroughly, until smooth with just a few lumps here and there. If you prefer a very smooth texture you can blend with a hand mixer.

14. At this point you can remove about ½ cup of the potato and reserve for another use. I like to save for making soup or homemade dog treats! If you don’t remove some potato the recipe will still work, but you will likely have very full potatoes 😊

15. Add the cream cheese, and 1 cup of the shredded mozzarella to the sweet potato. Mix to combine, until cheeses are melted and evenly combined.

16. Add the kale mixture and protein and again mix to combine.

17. Season with salt and pepper and give the filling a final mix together.

18. Next transfer the sweet potato filling back into the potato skins, about 1 cup per potato.

19. Top each potato with a sprinkling of the remaining mozzarella and the Parmesan cheese.

20. Transfer the stuffed potatoes back to the oven and bake for an additional 10-15 minutes, until the cheese is melted and browned.

21. If you find the cheese isn’t browning quickly enough, throw the broiler on for a minute or so at the end!

Recipe developed and photographed by Alex Chesney, RD

Chocolate Fruit Skewers

*Makes 6 medium-sized skewers.

Ingredients

3 cups of fruit — we used seedless watermelon, muskmelon, and blueberries! You could also use strawberries, raspberries, etc. depending on the season.

1/4 cup dark chocolate chips

Instructions

1. Assemble the fruit onto skewers in any order you wish!

2. Microwave the chocolate chips for about 45 seconds, until melted.

3. Drizzle the chocolate over the fruit skewers.

4. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Stuffed Eggplant Parm

*Serves 4

Ingredients

2 eggplants, washed and stems trimmed

4 cloves garlic, thinly sliced

Olive oil

Salt & pepper to taste

½ onion, diced

2 tomatoes, roughly chopped

2 tablespoons tomato paste

½ cup water

1 teaspoon dried basil

1 teaspoon dried oregano

¼ - ½ teaspoon red pepper flakes

2 teaspoons red wine vinegar

2 tablespoons cream

¼ cup breadcrumbs

8 slices hot Genoa salami

¼ cup Parmesan cheese

1 cup mozzarella cheese

2 cups pasta of choice

Instructions

1. Preheat oven to 425°F.

2. Slice eggplants in half, then carefully score the inside by making long diagonal cuts. Be sure not to cut all the way through the eggplant, though, as we want to keep the skin intact!

3. Insert slices of garlic into the scored eggplant – evenly divide the garlic slices between the four halves.

4. Drizzle each eggplant half with olive oil and then season with salt and pepper.

5. Grease a non-stick baking pan with more olive oil, then place the eggplant halves cut side down onto the pan. Place in the oven and bake for 20 – 25 minutes, until skin is wrinkled and browned, and flesh is soft.

6. While the eggplant bakes, heat an additional tablespoon of olive oil in a large pan. Add one piece of diced onion to the pan to test the heat. Once it starts to sizzle, add the rest!

7. Cook the onion for 2 – 3 minutes, until softened.

8. Add the tomato paste, basil, oregano, and red pepper flakes and stir until they evenly coat the onions. Cook for an additional 2 minutes.

9. Next add the vinegar and cook until evaporated.

10. Next, add the chopped tomatoes and water. Bring to a simmer, then reduce heat and cook until thickened, smashing down the tomatoes every once in a while.

11. Once sauce is thickened, water is evaporated, and tomatoes are thoroughly crushed, add the cream.

12. By this time, the eggplant should be done baking. Remove the baking pan from the oven and scoop out the flesh (and the roasted garlic slices!) and add to the tomato sauce. Mash until evenly combined.

13. Be sure to reserve the eggplant skin and keep it intact after removing the flesh.

14. Place a generous scoop of the tomato and eggplant filling back into each of the eggplant skin. Sprinkle with some of the Parmesan and mozzarella and add 2 slices of salami per half.

15. Add another scoop of tomato filling to each eggplant half, then sprinkle the top with breadcrumbs and the remaining cheese.

16. Place the tray back in the oven for an additional 10 minutes.

17. While the eggplant bakes, cook your pasta following the package instructions.

18. Remove the eggplant from the oven. The cheese should be melted and browned.

19. Serve alongside pasta, and pair with a green salad for a balanced and delicious meal!

Recipe was developed & photographed by Alex Chesney, RD

Vegetable Personal Pizza

Ingredients

1 whole wheat naan bread

1/4 cup pizza sauce

1/3 cup cheese

1/2 cup diced vegetables (we used sweet peppers, zucchini, and garlic scapes for this one!)

6 pepperoni slices (optional)

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Spread the pizza sauce over the naan bread.

3. Add the cheese on top.

4. Place the pepperoni slices and vegetables on the naan bread.

5. Bake at 375°F for 15-20 minutes until the cheese is melted.

6. This recipe makes one serving, but feel free to make several personal pizzas for your whole family!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Watermelon Pizza

Ingredients

1-inch thick circle of watermelon (we recommend our seedless variety for this one!)

1/4 cup plain yogurt

1 teaspoon honey

1/4 cup granola

1/2 cup blueberries

Instructions

1. Cut the watermelon into a 1-inch thick circle. You can also cut the watermelon into six 1-inch thick slices and decorate each slice if that’s easier for you!

2. Spread the yogurt over the watermelon to act as the “sauce”.

3. Pour the honey over the yogurt.

4. Spread the granola over the watermelon and then the blueberries.

5. Cut the watermelon pizza into 4-6 slices and enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Chocolate Zucchini Loaf

Ingredients:

1 ½ cups all-purpose flour

1 cup whole wheat flour

1/3 cup hemp seeds

½ cup chopped pecans (optional)

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

¾ cup sugar

3 eggs

¾ cup canola oil

2 tsp vanilla extract

3 cups grated zucchini (unpeeled)

½ cup chocolate chips (add more or less, depending on preference)

Instructions:

1. Preheat oven to 350 ̊ F.

2. Grease two small loaf tins and line with parchment paper.

3. In a large bowl, whisk together flours, hemp seeds, pecans, cocoa powder, baking soda, baking powder, salt and sugar.

4. In a medium bowl, beat the eggs. Add the oil, vanilla, and zucchini.

5. Add the wet ingredients to the dry ingredients and mix until just incorporated.

6. Fold in the chocolate chips. Divide between the loaf pans.

7. Bake for 45–55 minutes, or until a toothpick comes out clean when inserted into the middle.

NOTE: the batter will seem quite dry at first but keep mixing and you should end up with a thick, wet batter

Yogurt Coated Strawberries

Ingredients:

Strawberries, halved

Vanilla Greek yogurt

Instructions:

1. Dip the halved strawberries in Greek yogurt with a toothpick and place them on a rimmed baking sheet lined with parchment paper

2. Place baking sheet in freezer for 1-2 hours, or overnight if desired.

3. Remove from pan and store in an airtight bag or container until ready to consume.

NOTE:Some Greek yogurts are thicker than others but use a yogurt that you like

Garlic Parmesan Butter Roasted Potatoes

Serves: 4

Ingredients:

4 medium potatoes (or about 20 baby potatoes)

4 tbsp melted butter, set aside half for use later

1 cup shredded parmesan cheese (shaker parmesan will also work)

2 tbsp minced garlic (or garlic powder)

1 tbsp paprika

1 tsp Italian seasoning

½ tsp salt

1 tsp pepper

Instructions:

1. Preheat oven to 400 ̊F

2. Microwave the whole potatoes for about 5 minutes or until they start to soften. Check with a fork.

3. Carefully transfer the potatoes to a roasting pan and using a flat tool (like a mallet or masher) smash the potatoes until they are about 1 inch thick. Bake for about 20 minutes.

4. Mix the parmesan, minced garlic, paprika, Italian seasoning, salt and pepper together in a bowl.

5. Coat the potatoes in the melted butter and then in the seasoning mixture.

6. Bake again for another 10 minutes or until the potatoes are slightly crispy on the outside.

7. Serve as a warm side with your meal.

Blueberry Banana Smoothie

Servings: 2

Ingredients

1 cup Blueberries (fresh or frozen-if using fresh, add some ice)

1 Banana (fresh or frozen)

1/2 cup milk of choice (Depending on the desired thickness of the smoothie you may want to modify the amount of liquid added. Less liquid = thicker smoothie; more liquid = thinner smoothie)

Instructions

1. Add all ingredients to blender.

2. Blend until all ingredients until mixed. Approximately 30seconds. Add more liquid (either more milk or water) depending on desired thickness. Smoothies are flexible! Feel free to add what you have on hand

   *NOTE: It helps your blender if you put softer ingredients closer to the blades and hard, frozen ingredients furthest from the blade. This means if you’re using a traditional blender where the blade is on the bottom, load your smoothie with the fresh, soft ingredients on the bottom, putting ice/frozen items on the top, furthest away from the blade.

Muskmelon Strawberry Feta Salad

Ingredients

1 muskmelon, chopped

1 cup strawberries, chopped

1/2 cucumber or bell pepper, chopped

1/4 cup crumbled feta cheese

1/4 cup raw almonds

1 tablespoon canola oil

1/2 teaspoon red wine vinegar

1/2 teaspoon ground pepper

Instructions

1. Mix the muskmelon, strawberries, cucumber, feta cheese, and almonds together in a large bowl.

2. For the salad dressing, mix the canola oil, red wine vinegar, and ground pepper together thoroughly.

3. Pour the dressing onto the salad and mix.

4. This recipe is best consumed right away. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Roasted Cinnamon Muskmelon

Ingredients

1 muskmelon

1 tablespoon honey

1/2 teaspoon cinnamon

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. Wash the muskmelon with a produce brush. Cut off the outside skin and cut the muskmelon into curved slices.

3. Combine the muskmelon, honey, and cinnamon in a medium-sized bowl.

4. Place the mixture on the baking sheet and bake for 20 minutes, flipping the muskmelon halfway. The muskmelon slices should be hard around the edges and softer on the inside.

5. Wait 5 minutes for the muskmelon to cool then serve on yogurt, ice cream, or by itself! You can eat the muskmelon cold or hot and for breakfast, a snack, or dessert.

Recipe developed and photographed by dietetic internship student Amy Campbell.

Rhubarb Simple Syrup

Ingredients

1 bunch of rhubarb stalks, roughly chopped

1 1/2 cups water

1/4 cup sugar

Instructions

1. Roughly chop 1 bunch of rhubarb stalks: should give you approximately 2 cups.

2. Add to a small pot along with 1 1/2 cups water.

3. Sprinkle 1/4 cup of sugar overtop.

4. Cook over medium heat until rhubarb is softened and sugar is dissolved, around 5-6 minutes.

5. Strain the liquid, reserving it for your drink!

6. The rhubarb mash can be saved and eaten on top of yogurt or oatmeal.

7. Makes around 1 3/4 cups (14 oz). Mix together 2 oz. rhubarb simple syrup, 1/2 oz. lemon juice, 1/2 cup sparkling water or soda, and 1 oz. liquor of your choice

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Homemade Strawberry Coconut Ice Cream

Ingredients

1 can full-fat coconut milk (400mL)

½ cup crushed strawberries (5-6 large berries)

¼ cup sugar

1 tsp vanilla

Pinch of salt

Instructions

1. Combine coconut milk and crushed strawberries and whisk together until smooth.

2. Add sugar, vanilla, salt, and whisk again until combined.

3. Pour into an ice cube tray and freeze overnight.

4. The next day, transfer frozen cubes to a high-powered blender or food process, and mix for 1-2 minutes. Mixture will go from large chunks to small shavings, and eventually will become smooth.

5. You can enjoy immediately or return to the freezer for a few hours to allow it to harden more.

6. This is best enjoyed the day-of but can be eaten for several days after as well, it will just need time to thaw before it is scoop-able

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Cheesy Smashed New Potatoes & Garlic Scapes

Ingredients

12small to medium-sized new potatoes

10 garlic scapes

¼ cup water

2 teaspoons lemon juice

Salt & Pepper

½ cup cheese of choice

½ cup Greek yogurt

1 teaspoon hot sauce

Instructions

1. Place new potatoes in a pot and cover with water. Bring to a boil, then cook for8-10minutes, until they form small splits and are fork tender.

2. While they boil, preheat the oven to 425°F and make the garlic scape topping.

3. To make the scape topping, roughly chop the garlic scapes. Add to a blender along with ¼ cup water, lemon juice, salt and pepper. Blend until a rough, thick sauce forms.

4. Transfer boiled potatoes to a baking sheet lined with parchment and smash down using a flat-bottomed cup.

5. Top each potato with a dab of butter. Olive oil could work too! Next, top each potato with a teaspoon of the garlic scape sauce.

6. Finally, sprinkle the shredded cheese over top of the potatoes.

7. Place the prepared potatoes into the oven and bake for 12 minutes, until the cheese is melted and golden brown.

8. While they bake, whisk together the hot sauce & Greek yogurt. Serve the smashed potatoes with your yogurt dip and enjoy!

Note: there will be leftover garlic scape sauce. Save this and use it for mixing into pasta or scrambled eggs or topping your burgers, sandwiches, or wraps.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Boursin Asparagus Pasta

Ingredients

1 bunch asparagus, washed and trimmed into 1 ½ inch pieces

2–3 stalks green garlic, washed, trimmed, and diced

2 cups mushrooms, sliced

2 tablespoons cooking oil

Salt & pepper to taste

Red pepper flakes to taste

1block Boursin cheese

1 lb. pasta of choice

1 tablespoon olive oil

1 cup reserved pasta water

Instructions

1. Preheat oven to 425°F.

2. Place trimmed asparagus, diced green garlic, and sliced mushrooms in a 9 x 13 baking pan and drizzle with the cooking oil.

3. Stir until all vegetables are coated, then sprinkle on salt, pepper and (if using) red pepper flakes. Stir again until coated.

4. Hollow out some space in the middle of the pan and add the block of Boursin cheese.

5. Transfer the pan of vegetables and cheese to the oven and bake for 25 minutes.

6. While this bakes, work on cooking your pasta. Cook according to package directions, then drain–be sure to reserve 1 cup of the pasta water, though!

7. Drizzle the drained pasta with olive oil (to prevent noodles from sticking together). By this time the vegetables and cheese should be softened and browned.

8. Add the cooked noodles to the pan with the vegetables and cheese and stir to combine.

9. Add a bit of pasta water at a time until your desired consistency is achieved.

10. Serve with a side salad and a protein of choice.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Brie and Raspberry Panini

Ingredients

2 slices of bread

4 slices of Brie

1/3 cup raspberries

1 tbsp butter

1 tbsp honey

Instructions

1. Butter both slices of bread on one side.

2. Place the sliced Brie on the none buttered side of one piece of bread.

3. Top the sliced Brie with drizzled honey.

4. In a bowl mash raspberries with the back of a fork until the raspberries look similar to a jam.

5. On the other slice of bread without the Brie and honey, spread the mashed raspberries on the non buttered side.

6. Combine the two slices of bread like you would a sandwich or a panini.

7. Place the panini on a frying pan and heat to medium-high temp. Flip the panini until golden brown on each side, about 3 minutes on each side and Enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Zucchini Cornbread

* Serves 9

Ingredients

1 ½ cup zucchini, shredded

¼ cup granulated sugar

¼ cup light brown sugar

½ cup butter

2 eggs

1 cup buttermilk

½ tsp baking soda

1 cup cornmeal

1 cup all-purpose flour

½ tsp salt

Instructions

1. Preheat oven to 375 degrees Grease an 8-inch square pan.

2. Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well, until combined.

3. Combine buttermilk with baking soda and stir into the bowl.

4. Add cornmeal, zucchini, flour, and salt and stir until combined. Avoid over mixing the batter doesn’t need to be completely smooth.

5. Pour batter into the prepared pan. Bake at 375 degrees for 22-30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cut yourself a piece of cornbread and top with a little butter and honey and enjoy!

Recipe modified from tastebetterfromscratch.com by Dietetic Intern student Rae Wilcox

Strawberry Bruschetta

Ingredients

2 cups strawberries, chopped

1/3 cup tree nuts

½ cup feta

¼ cup olive oil

2 tablespoons basil, chopped

¾ cup balsamic vinaigrette

Instructions

1. In a bowl combine strawberries, tree nuts, feta, olive oil and basil. Let sit in fridge until balsamic vinaigrette is complete.

2. Heat balsamic vinegar in a small pot or sauce pan over medium heat. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens (about 15-20 minutes). It should be thick enough to coat the back of a spoon. Let cool for 5 minutes.

3. Place a generous amount of the strawberry mixture on chicken or a crostini roll and top with a drizzle of the thickened balsamic vinaigrette and enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Vegetable Fritters

Ingredients

1 1/2 pounds vegetable(s) of choice

1 large egg

1/2 cup grated or crumbled cheese

1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)

1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices

1 clove garlic, minced

1/2 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons olive or vegetable oil

Dipping sauce (optional)

Instructions

1. Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.

2. In a large bowl, whisk the egg thoroughly.

3. Squeeze handfuls of wet vegetables, like grated zucchini, to remove excess liquid before adding them to the bowl with the egg.

4. Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.Use a spatula to mix everything together so that it's evenly combined.

5. Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.

6. Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or non-stick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.

7. Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

8. Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.

9. Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Strawberry - Rhubarb Turnovers

Ingredients

1 sheet puff pastry, thawed

1/2cup strawberries, sliced

1/2cup rhubarb, sliced

2 tablespoons white sugar

1 tablespoon flour

¼ teaspoon lemon juice

¼ teaspoon vanilla extract

2 tablespoons whipping cream

1 teaspoon white sugar

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Slice the thawed puff pastry into quarters. Then halve each of the quarters on a diagonal, leaving you with 8 triangles. Set aside until you are ready to use.

3. Place the sliced strawberries and rhubarb in a medium-sized bowl. Sprinkle the sugar, flour, lemon juice, and vanilla overtop. Stir until thoroughly combined.

4. Add a heaping teaspoon of the strawberry rhubarb filling to the centre of each pastry triangle.

5. Fold the triangle in half, and pinch together the two open edges. Next, seal the edges with a fork.

6. Brush the tops of the turnovers with whipping cream and then sprinkle with the sugar.

7. Cut a slit into the top of each turnover.

8. Place the prepared turnovers on a baking sheet and pop into the oven.

9. Bake for 25 minutes, until pastry is browned and puffed up

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney