Asian Green Salad 

It is starting to feel like summer outside – which means crisp, cool salad season has arrived!  To launch this favorite season of mine is a recipe for a delicious Asian Green Salad dressed up in an amazing Orange Sesame Dressing. This dressing – ya’ll, it is THE BEST! It tastes amazing on pretty much anything!…

New Year’s Detox Salad

Happy New Year! This week’s recipe is inspired by the Cabbage, Green Onions and Broccoli in this week’s Farm Bag. It is the perfect recipe for the moment – to help us all reset and get on track with our goals for health in the New Year! Make this New Year’s Detox Salad and your…

Warm New Potato Salad with Lemon Shallot Vinaigrette.

This week’s recipe was inspired by the New Potatoes, Dill and Lemons from the Variety Bag. It is a variation of one of my favorite warm potato salad recipes. It comes together so quickly and is SO FULL of FLAVOR! Perfect as a meal or alongside your favorite protein. I hope you give this recipe…

Carrot Curry

  This week’s recipe is an incredible creation by Chef Jonathan from Bistro ONEOK. Using the carrots, mini sweet peppers, tomatoes, kale, basil, mushrooms and oranges from this week’s bag, Jonathan created this delicious Carrot Curry. This Thursday, Jonathan’s Carrot Curry will be the featured dish at Bistro ONEOK. Ingredients 1 diced yellow onion 4…

Caramelized Onion and Spinach Stuffed Mushrooms

This week’s recipe is PERFECT to make as an appetizer or side this holiday season. Using the mushrooms, spinach and red onion in the Farm Bag – this recipe for Caramelized Onion and Spinach Stuffed Mushrooms is SO delicious and SO easy to make!! I hope you give it a try! Guaranteed to impress. Ingredients…

Vegetable Gratin

This week’s recipe is super pretty – looks very impressive – yet it incredibly easy to put together! Using the Mushrooms, Green Onions, Zucchini and Squash from the bag – I bring to you a delicious Vegetable Gratin. Ingredients 1-2 zucchini squash – thinly sliced 1-2 yellow squash – thinly sliced 2-3 tomatoes – thinly…

Radish Fresh Herb Toast

This week’s recipe is perfect to throw together in a pinch – and is awesome for unexpected holiday guests! Using the radishes and fresh herbs from the bag, I am so excited to share my recipe for Radish Fresh Herb Toast. Full of holiday color and loads of flavor, this twist on the classic French…

Cacio E Pepe Brussels Sprouts

  This is my new, ALL TIME FAVORITE, Brussels Sprouts recipe – courtesy of the amazing Tieghan Gerard and her wonderful new cookbook, Half Baked Harvest Super Simple. Cacio E Pepe Brussels Sprouts. I made these for Thanksgiving and am thrilled to share this recipe with you all! If you haven’t checked out Tieghan’s blog…

Our Favorite Thanksgiving Recipes

In the spirit of Thanksgiving – as we all prep to contribute – I thought I would share with you several of my holiday favorites which use ingredients from this and last week’s bags – in hopes they will become your favorites too! 1. Mini Herbed Pommes Featuring LocalFarmOK potatoes and thyme Starting off using…

Cranberry Salsa

This week’s recipe is super easy. Super delicious. Super festive. Perfect to enjoy on Thanksgiving or the days leading up to it. I am SUPER excited to share my recipe for Cranberry Salsa. It is amazing with chips – or served on top of your favorite cheese – or just by the spoonful. You decide….

Fire Roasted Red Pepper Soup with Corn Cucumber Relish

Now for the recipe of the week – inspired by the contents in this week’s bag. Just in time for this cold day, I am excited to share with you my recipe for Fire Roasted Red Pepper Soup with Corn Cucumber Relish. A twist on the traditional red pepper soup – this recipe incorporates some…

Ginger Orange Glazed Green Beans

So many ideas ALWAYS come to mind when I first see the contents. I am excited to share my favorite Asian inspired vegetable recipe with you. So easy! So flavorful. It works perfectly with the green beans and mushrooms in the bag this week. It also works great with broccoli, carrots, onions, cauliflower….any veggie pretty much. So…