Loon Organic farmer, Laura Frerichs, shares a recipe for these tasty and easy lettuce wraps with peanut sauce!
Read MoreThis burger was inspired by my favorite veggie burger in Kansas City found at Beer Kitchen – the amazing restaurant that inspired this Whiskey BBQ Ketchup. Their “black bean burger” had a modest description but the flavor and texture are anything but. It’s tender without being mushy, not too sweet, not too salty, hearty, and seriously satisfying.
Read MoreFinally! It’s about time this blog offered a traditional minestrone soup recipe. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice. I’ve been working hard on this recipe and I’m so excited to share it with you. Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand. I used potatoes and spinach for the soup you see here, and it was absolutely delicious.
Read MoreYou know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors. I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.
Read MoreThis salad is really the only way I want to eat napa cabbage now (other than in kimchi!). The recipe came to us via our work share Jenn!
Read MoreCorn and black bean salsa was a college favorite, and I found the adult version of that recipe. For a faster prep time, I may use frozen corn instead of corn on the cob and canned beans instead of cooking my own. Eat on a bed of greens with thick corn tortilla chips and some diced avocado perhaps. I’m bookmarking this recipe for when we have fresh corn on the cob in the box!! Adapted from Food52.
Read MoreI’m so happy so many of you have embraced the quantity of recipes and tips within our Virtual Supper Club offerings! For you newbies, our favorite yummy recipes, tabletop tips, and flower offerings are just the tip of what we share. If you want a head start into our Supper Club recipes, here’s a new favorite from Loon Organics Farm!
Read MoreCorn and black bean salsa was a college favorite, and I found the adult version of that recipe. For a faster prep time, I may use frozen corn instead of corn on the cob and canned beans instead of cooking my own.
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