Use that farm fresh produce in your next meal!

Spinach Artichoke Dip

½ C mayo

½ C sour cream

¼ inch slice lemon, peeled

2 C fresh spinach, chopped

1/8 t salt

1/8 t pepper

1 garlic clove

¼ C parmesan cheese (or substitute with Laz Ewe 2 goat cheese!)

½ C artichoke hearts, drained

Preheat oven to 350. Place mayo, sour cream, lemon, spinach, salt, pepper, garlic, and parmesan cheese in food processor or Vitamix.  Blend thoroughly. Add artichokes and continue to blend. Pour into a small oven-safe dish and bake uncovered for 20-25 minutes.  Serve with crusty bread from Mountain Oven!

Modified from Vitamix Getting Started cookbook

Cherry Plum Crisp

Crisp Topping

6 T coconut oil (or butter, cut into ½ inch chunks)

¾ C brown sugar, packed

2/3 C flour

½ C rolled oats

¼ t salt

½ t ground nutmeg

1 t ground cinnamon

Using your fingers or the paddle attachment of a mixer, work the coconut oil or butter into the rest of the ingredients so that each piece is coated and you have a course, crumbly mixture.

Cherry Plum Filling

3 ripe plums, pitted and cut into bite size pieces

¼ to ½ pound ripe cherries, pitted and cut in half

2 T sugar or honey (optional)

Preheat oven to 375 degrees.  Lightly oil or butter a 9” round pie pan or bread pan.  Place the fruit mixture in the bottom of the prepared dish and cover with the topping.  Bake until the top is browned and the juices have thickened around the edge.  Serve warm and enjoy!


2 cups fresh kale
1 cup water
1 orange, peeled
1 peach, pitted
1 cup strawberries
1 banana

Blend all ingredients together in a VitaMix or blender.  Enjoy!

Zucchini Chocolate Chip Cookies
From Barbara Kingsolver’s Animal, Vegetable, Miracle



Cream together.




Combine in a large bowl.







Combine in a separate, small bowl and blend into liquid mixture.



Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.  Makes about 2 dozen cookies.

Goat Cheese and Peach Tarts

8 ounces plain, soft goat cheese

2 T honey

1 egg

½ t vanilla extract

1 or 2 ripe peaches, sliced

Whip the goat cheese, honey, egg and vanilla together until smooth.

Preheat oven to 350 degrees.  Divide the goat cheese mixture and pour into (2) 6” prepared pie crusts (I used frozen, already made crusts from the grocery store for the demo today).  Top with the peaches.  Bake for 35 – 45 minutes or until the fruit on top has browned.  Serve warm for dessert or breakfast!

Cheesy Potato Breakfast Casserole
with Cheddar & Sun-Dried Tomatoes

1 tablespoon unsalted butter
1 small onion, diced
2/3 cup sun-dried tomatoes, preferably oil-packed, sliced into thin strips
6 cloves garlic, minced
9 large eggs
1 cup whole milk
1 1/2 teaspoons salt
1/4 teaspoon freshly cracked black pepper
2 cups shredded Cheddar cheese
6 cups (or 1 pound) fresh potatoes, shredded

Lightly grease a 9×13-inch baking dish with nonstick spray or olive oil. In a large skillet, heat the butter over medium heat until it melts and foams up. Add the onion and garlic and cook for 5 minutes, or until the onion has softened. Add the sun-dried tomatoes and cook for about 5 minutes or they are fragrant and the onion is nearly translucent and beginning to brown around the edges. Turn off the heat.

In a separate bowl, beat the eggs thoroughly with the mustard. Whisk in the milk. Stir in the salt and black pepper. Fold in the cheddar cheese, frozen potatoes, and vegetables from the skillet. Transfer the mixture to the baking dish. (At this point the casserole can be baked immediately or covered and refrigerated for up to 24 hours.)

Bake at 350°F for 35 to 45 minutes, or until the eggs are firm and the top is slightly golden. Serve immediately with a fresh salad or fruit.  Makes 8 to 10 servings.

Cilantro Pesto

• 2 C packed fresh cilantro, rinsed and dried

• 3 medium garlic cloves

• 1/4 C pepitas (toasted pumpkin seeds)

• 1/4 C olive oil

• 1/4 C cotija cheese

• 1 serrano pepper, seeded and roughly chopped

• 1 T lime juice

• Kosher salt to taste

Mix all ingredients together in a food processor. Serve over pasta, potatoes, fish, or on crackers as a delicious snack!

Peach Salsa

2 ripe peaches

1 yellow onion

4 large ripe tomatoes

1 bunch cilantro

Red chili powder to taste

Salt to taste

Finely chop vegetables and mix in bowl together. Add spices to taste.

Marinated Kale Salad


1 clove garlic, finely chopped

3 T lemon juice, freshly squeezed

1 T sweetener of your choice

1⁄4 C olive oil

Salt and pepper to taste

Whisk together all ingredients and set aside.


1 bunch kale

1 C cherry tomatoes

2 ripe avocados, pitted and chopped

1⁄4 C purple cabbage, chopped

1⁄4 C purple onion, chopped

Remove stems from kale leaves and tear into bite size pieces. Combine kale with the prepared dressing and coat well.

Add the remainder of the veggies and mix well.

Beet and Cabbage Salad

½ red cabbage, thinly sliced

½ pound red beets (about 2 small beets), grated

½ red onion, thinly sliced

¼ C extra virgin olive oil

3 T apple cider vinegar

1 t Dijon mustard

¼ t salt

¼ t black pepper

Toss cabbage, beets and onion together to combine thoroughly.

Whisk oil, vinegar, mustard, salt and pepper together until emulsified.  Pour dressing over vegetables and stir to combine thoroughly.  Serve immediately.

Serves 6

Apple Crisp


5 apples or more, peeled and chopped

2 T flour

1 T brown sugar

1 T maple syrup

1 T lemon juice


1 C oats

1/3 C brown sugar

1⁄4 t cinnamon

6 T chilled butter cut into pieces

Mix filling ingredients together. Place in a glass baking dish. Mix topping ingredients and add to filling. Bake at 350 dgrees for 35 -40 min.

Carrot Zucchini Cupcakes


1 1⁄2 C flour

1 t baking powder

1⁄2 t ground ginger

1⁄4 t baking soda

2 eggs

1 1⁄2 C grated carrots

1 C grated zucchini

3⁄4 C brown sugar

1⁄2 C raisins

1⁄2 C chopped walnuts

1⁄2 C vegetable oil

1⁄4 C honey

1 t vanilla

Preheat oven to 350 degrees. In a large bowl, combine dry ingredients. Combine wet ingredients in another bowl. Mix both bowls together.

Spread batter into lined cupcake tins or a 13×9 un-greased pan. Bake 25 – 30 minutes. Let cool completely before topping with cream cheese frosting.

Cream Cheese Frosting

8 oz cream cheese, @ room temp

1 C powdered sugar

zest of 1 orange

Blend all ingredients together until smooth, use a food processor for an extra creamy consistency!

Whole Wheat Apple-Oat Muffins


3 T all purpose flour

3 T brown sugar

2 T rolled oats

1⁄2 t cinnamon

1 T butter

pinch of salt


1 apple, peeled and chopped

1⁄2 C raisins

1 t vanilla

1/3 C oats

1 C plus 2 T all purpose flour

3⁄4 C whole wheat flour

2 t baking powder

1/8 t baking soda

3⁄4 t salt

1 t cinnamon

1⁄2 C brown sugar

2 large eggs

1⁄4 C oil

1⁄4 C plain yogurt or sour cream

1 C apple sauce

Preheat oven to 400 degrees. In a medium bowl, toss together topping ingredients and set aside. Mix the apple, raisins and vanilla together. In another large bowl, mix all dry ingredients. Make a well in the middle of the dry ingredients and add eggs, yogurt and apple sauce. Mix in the apple/raisin mixture. Pour batter in muffin tins and add topping. Bake until golden brown, about 20 min.

Apple Pie

Pie Crust (makes enough dough for a crust & crust topping)

2 C all purpose flour

2/3 C shortening

6 to 7 T water

1⁄2 t salt

Stir together flour and salt. Cut in shortening until pieces are pea size. Sprinkle 1 T of water over the mixture. Stir with a fork. Continue to add 1 T of water at a time until dough is nicely moistened. Roll enough of the dough out to drape in a pie pan.  The remaining dough will be a crust top for the pie.


6 C thinly sliced apples

1 T lemon juice

3⁄4 C sugar

2 T flour

1⁄2 t cinnamon

1/8 t nutmeg

Mix all ingredients together. Transfer to the prepared dough-lined pie pan. Trim the edges. Roll out the remaining dough in a round shape to cover the top of the pie. Cut slits in top. Crimp edges together as desired. Bake @ 375 degrees for 50 minutes.