Potato & Sausage Soup

1 pound bulk Italian sausage (Arnold's Farm)
1/2 cup chopped onion (Hammerand Farm)
4 cups thinly sliced potatoes, skins on (Hammerand Farm)
4 cups broth
4 cups water
2 packed cups of chopped spinach (Fieldview Farm)
optional:  1/3 cup cream
Salt and pepper

Heat soup pot over medium heat. Add sausage and onions, and cook until meat is no longer pink. Add broth, potatoes, and water. Bring to boil, reduce heat, and simmer until poatoes are tender, about 15 minutes. Stir in greens and cook 1 or 2 minutes. Stir in cream, if using, and season to taste with salt and pepper. 


Raspberry Salad

makes 6 servings

2 TBSP raspberry jam (Fieldview Farm)
1 TBSP honey (DanD Bees)
2 TBSP raspberry vinegar or raspberry balsamic vinegar 
1/2 tsp Dijon mustard
5 TBSP olive oil
Salt and pepper
8 to 10 cups lettuce mix (Fieldview Farm)
Fruit toppings (such as chopped apple and/or cup of berries)

Make the dressing by combining jam, honey, vinegar, and mustard. Whisk in olive oil. Season with salt and pepper. To serve, toss greens with enough dressing to lightly coat them. Portion onto plates and garnish with fruit. 

Sweet Potatoes with Orange Zest and Ginger

Makes 4 servings

4 sweet potatoes (Fair Lawn Farm or Hammerand Farm)
4 tsp freshly grated ginger
2 tsp minced garlic (Hammerand Farm)
grated zest and juice of 1 large orange
Salt and pepper

Heat oven to 350 degrees. Poke sweet potatoes with a fork in 2 or 3 places and wrap in foil. Bake until tender, about 1 hour. Let cool about 10 minutes, then slice the top quarter of each potato. Carefully scoop out most of the flesh from the larger sections, leaving a little of the flesh behind to make a sturdy "boat." Scoop flesh from the top sections too. Puree the flesh with remaining ingredients. Fill the boats with puree mix. Then you can refrigerate for later use. To serve, bake at 400 degrees until heated through. 



Overnight Oats in a Jar

Makes 1 serving


1/3 cup rolled oats (Hazzard Free Farm)
1 TBSP chia seeds
1 TBSP hulled hemp seeds (optional)
1/4 tsp vanilla extract
1/8 tsp fine sea salt
1 cup milk of your choice (Deerland Dairy)
1 tsp maple syrup or honey
Optional toppings:  fresh fruit and/or nut butter

In a small sealable jar or other container, combine the oats, seeds, vanilla, salt, and milk. Stir to combine. Place lid on and refrigerate overnight. In the morning, add the maple syrup or honey and stir to combine. Serve with toppings of your choice. 

Parsley Potato Carrot Hash

Makes 4 servings


2 TBSP olive oil
1 or 2 TBSP butter or vegan butter
1.5 lbs potatoes, scrubbed and cut into small cubes  (Hammerand Farm)
1 or 2 carrots, about half a pound, scrubbed and cut into small cubes (Hammerand Farm)
1/3 cup of finely chopped green onions (Fieldview Farm)
1/3 cup chopped fresh parsley (Fieldview Farm)
salt and pepper

Heat oil and butter in a skillet over medium flame. Add potatoes and carrots, season generously with salt and pepepr, and toss well. Cook undistrubed 4 to 5 minutes to brown on one side, then toss and brown again for 4 or 5 minutes. Lower heat, stir in green onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. You could also add chopped ham, chicken, or hard-cooked eggs at this time. 

Apple-Roasted Sweet Potatoes and Winter Squash

Makes 4 to 6 servings


1 butternut squash (Hammerand Farm)
2 medium sweet potatoes (Hammerand Farm)
2 TBSP olive oil
2 tsp fresh rosemary, chopped (Clara Joyce Flowers)
1.5 cups of apple cider
salt and pepper

Heat oven to 350 F. Peel squash, cut in half, remove seeds. Cut into bite-sized chunks. Scrub sweet potatoes and cut into bite-sized chunks. Place in a baking dish large enough to hold all the veggies in 1 layer. Toss with olive oil and rosemary. Pour in apple cider so it reaches about halfway up the veggies. Season with salt and pepper. Bake until veggies are tender and juice is reduced to a glaze, 40 or 50 minutes. 


Carrots with Spiced Pecans

Makes 4 servings


1 cup pecans (Hammerand Farm)
4 tsp oil (olive or coconut)
2 TBSP sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp powdered ginger
1/4 tsp dry mustard 
1.5 lbs carrots, sliced (Hammerand Farm)

Instructions: Heat oven to 325 F. Place pecans in single layer on baking sheet and roast for 7 minutes. Meanwhile, mix oil, sugar, salt, and spices in medium bowl. Toss pecans in the spice mix, then roast for another 7 minutes. Steam the sliced carrots over boiling water until crisp-tender, about 7 minutes. Toss the carrots with roasted pecans and serve immediately. 


Spinach Feta Brown Rice Bowl

Makes 4 servings

2 TBSP olive oil, divided
1 cup brown rice
1 bunch of green onions, chopped (Fieldview Farm)
Large bunch of spinach, chopped (Fieldview Farm)
4 oz feta cheese, diced

Instructions: Heat 1 TBSP of olive oil in saucepan over medium heat. Stir in rice and heat gently, stirring often, about 1 minute. Add 2 cups of water to the pan. Bring to a boil, reduce heat to low, cover pan, and cook about 45 minutes. Remove from heat. Stir, cover again, and let stand for 10 minutes. Meanwhile, heat 1 TSBP of olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until translucent. Stir in chopped spinach, add a little salt, and cook until spinach is wilted. Stir spinach and feta into the cooked rice. You could also add any meat you have on hand (ground beef, chicken, beef fajita strips, fish, etc), or beans, or more veggies. Season to taste with pepper and herbs. 


Instant Pot Vegetable Broth

This recipe is for Instant Pot broth. Of course, you can also make broth on the stovetop. The cooking time varies, with longer times needed if you're making bone broth. Search on the Internet for recommendations. 

1 TBSP olive oil
2 medium onions, roughy diced  (Hammerand Farm)
4 celery stalks, roughly diced
3 large carrots, roughly diced  (Hamerand Farm)
1 cup mushrooms, roughly diced  (Rolling Stop Farms)
2 to 3 cups veggie scraps (could include broccoli or cauliflower stems, onion and garlic skins, fresh herb stems, peels from potatoes or squash, mushroom stems, etc)
3 bay leaves
6 garlic cloves, smashed  (Chestnut Cliff Farm)
10 sprigs of fresh thyme  (Fieldview Farm)
6 sprigs of fresh rosemary  (Clara Joyce Flowers)
1.5 tsp salt
0.5 tsp pepper
1 tsp MidEastern herb blend (AcroAma Blends)
10 cups cold water

Instructions: Select the Saute setting on the Instant Pot and add olive oil. Once oil is hot, add the onions and cook until they're getting brown spots, about 7 minutes. Add celery and carrots and cook another 4 or 5 minutes. Cancel the Saute setting. Add the mushrooms, scraps, herbs, salt, and water, then stir to combine. Secure lid and set the Pressure Release to Sealing. Set at high pressure for 15 minutes. After time has elapsed, allow natural release for at least 15 minutes before venting any remaining steam. Open pot and, using oven mitts, carefully remove inner pot. Strain broth into a fine-mesh sieve sitting over a large bowl. Discard the solids. Allow broth to cool to room temp. Store in fridge for up to 4 days, or in the freezer.

Nutty Green Smoothie

Makes 1 serving


1 cup packed spinach (Fieldview Farm)

1/4 cup pecans (Hammerand Farm)

1 medium banana 

1/4 tsp cinnamon

3/4 cup of milk (Deerland Dairy, or use non-dairy milk)

Optional: 1 TBSP each of chia seeds and flaxmeal

Instructions: Blend all ingredients in a high-powered blender. It's best if the banana is frozen ahead of time. If it's not, add 2 or 3 ice cubes to the blender to make the smoothie thicker. 


Fajita Grain Bowls

Makes 4 servings


1 cup whole grain medley (Hazzard Free Farm)
1 tsp salt
1 lb beef fajita meat, thinly sliced (Arnold’s Farm or Tom & Beth O’Toole)
1 small red onion, thinly sliced (Hammerand Farm)
1/4 cup lime juice
4 teaspoon onion powder
3 teaspoon chili powder
2 teaspoon ground black pepper
optional garnishes: microgreens, fresh cilantro, lime wedges, avocado


1. Cook the whole grains ahead of time according to the package directions. You can also prepare them in an Instant Pot with 2 cups of water for every cup of grains, using manual high pressure for 25 minutes and natural release for 10 minutes. Drain and rinse. 

2. Preheat oven to 450˚F. In a bowl, add the fajita meat, red onion, bell peppers, lime juice, onion powder, chili powder, black pepper, and salt. Toss until well combined.

3. Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes, or until done to your preference.

4. Serve steak and veggies over grains. Add any additional toppings. 



Balsamic Mushroom Salad

Makes 3 servings


1 bag of lettuce mix or spinach (Fieldview Farm)

1 pound of sliced mushrooms (Rolling Stop Farms)

2 cloves garlic (Chestnut Cliff Farm)

1 can of navy beans (or 1.5 cups of beans cooked ahead of time)

Olive oil, salt, pepper, thyme

1/4 cup Balsamic vinegar

Parmesan cheese, or vegan substitute (blend together 1/2 cup of nuts, 2 TBSP sesame seeds, 1 TBSP nutritional yeast, 2 tsp lemon zest, 1/2 tsp garlic powder, salt & pepper to taste)


1. Heat 2 TBSP of oil in a large saute pan. Throw all the mushrooms into the pan (shiitakes need to be de-stemmed, but oyster stems are edible). Let sit for a minute. Season mushrooms with pepper and thyme. Stir and flip, then let sit for another minute. 

2. Add beans to the pan and stir. When mushrooms start to glisten and wilt, season with salt and add garlic to the pan. Stir until garlic is fragrant, about 30 seconds. 

3. Add 3 more TBSP of oil to pan, along with the balsamic vinegar. Stir everything to combine. 

4. Divide greens between bowls. Top each with the mushrooms and beans, spooning the liquid from the pan over the greens. Finish off with a generous dusting of Parmesan or vegan substitute. 


Carmelized Onion Potato Salad

Makes 4 to 6 servings


Potato Salad Kit (from Hammerand Farm: 1 onion and 1.5 lbs of mini potatoes) 

1/4 cup chopped parsley (Fieldview Farm)

2 green onions, finely sliced (Fieldview Farm)

1/3 cup chopped dill pickles or bread & butter pickles (Hammerand Farm)

olive oil, salt, pepper

Dressing: 3 TBSP olive oil, 1 TBSP grainy mustard, 1 tsp maple syrup or honey, 1 TBSP white wine vinegar, salt & pepper to taste, 1 tsp horseradish (optional)


1. Cut onion into 1/4 inch slices. Heat 2 tsp of olive oil in a large pot over med-low heat. Add onions, stirring every few minutes, for about 40 minutes, or until onions are very soft and golden brown (almost jammy in texture). If the pan is dry and onions are crisping instead of browning, lower the heat and add a splash of water. After onions are carmelized, scrape into a bowl and let cool. 

2. While onions are carmelizing, place potatoes in a large saucepan over med-high heat, and cover them with cold water by 1 inch. Bring to a boil, uncovered, then lower the heat to a simmer. Cook the potatoes for 15 minutes or until just tender with pricked with a paring knife. Drain potatoes and run them under cold water to speed up cooling process. 

3. While waiting for the potatoes and onions to finish, make the dressing by combining the above ingredients into a jar with a tight-fitting lid. Secure lid and shake vigorously to combine. 

4. Once you can handle potatoes, cut them into bite-sized pieces and place into a large bowl. Add cooled onions, plus the parsley, green onions, and chopped pickles. Season salad with salt and pepper. Pour dressing over salad, and toss to combine. Serve cold or at room temperature. 


Veggie Beef Stew 

Makes ~ 8 servings. 1.5 hour prep time on stovetop. If using a crockpot or Instant-Pot, brown meat beforehand. Or make it vegetarian and substitute beans for the meat. 


1 lb of beef stew meat (Tom & Beth O'Toole, or Arnold's Farm)

2.5 TBSP olive oil or other oil, divided

8 cups of beef broth, chicken broth, veggie broth, or water

Veggie Stew kit from Hammerand Farm (onion, carrots, potatoes, garlic)

Fresh or dried herbs (such as the Mediterranean Blend from AcroAma, or the Tex-Mex if you like a little bit of spiciness)

2 cans diced tomatoes

Up to 4 cups total of frozen veggies (such as corn, peas, green beans)

salt and pepper to taste (typically at least 1 tsp of salt, depending on the sodium content in the broth)

Optional: 1 TBSP of balsamic vinegar for a boost of flavor, added right before serving.


Heat 1 TBSP oil in a large pot over medium-high heat. 

Dab beef dry with paper towels, season with salt and pepper, then add half of the beef to pot and brown about 4 minutes, turning halfway through.

Transfer to a plate. Add another 1/2 TBSP oil to pot and repeat process with remaining half of beef.

Add another 1 TBSP oil to now empty pot, then add onions and carrots and saute 3 minutes. Add garlic and saute 1 minute longer.

Pour in broth, tomatoes, browned beef, herbs, additional salt and pepper. Bring to a boil. Then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes and continue to simmer, covered, for 20 minutes.

Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes. If using balsamic vinegar, add it now. Serve warm.



Sweets & Beets 

4 or 5 servings. 1 hour prep & cooking time. 


  • Sweets & Beets kit from Hammerand Farm 
  • 1/2 teaspoon garlic powder (you can get this from Maple Leaf Acres)
  • 1/2 teaspoon onion powder (optional) 
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil (melted) or other oil


1. Preheat oven to 400 degrees. Chop up sweet potatoes and beets into bite-sized chunks. You can leave the skins on for extra fiber, just scrub them beforehand. 

2. Place veggies onto a cookie sheet lined with parchment paper and sprinkle with seasonings and oil. Toss to coat. 

3. Bake in oven for 20 minutes, then take out to stir. Bake for another 20 or 25 minutes, until tender and slightly browned.