This soup is comforting, nutrient-packed, and perfect for cool September evenings.
Whatever vegetables you don’t like, leave out, and what you do like add in. This is a
very easy, versatile recipe to make with all your favorite ingredients.

Ingredients (Serves 4–6):
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 garlic cloves, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 medium zucchini, diced
-1 cup green beans, cut into 1-inch pieces
– 2 medium tomatoes, chopped (or 1 can diced tomatoes)
-2 cups butternut squash or pumpkin, peeled & cubed
– 1 cup corn kernels (fresh or frozen)
– 1 cup of peas (fresh or frozen)
– 6 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt & black pepper to taste
– 1 (15 oz) can cannellini or kidney beans, drained & rinsed
– 2 cups chopped kale or Swiss chard
– Fresh parsley for garnish
Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté 3–4
minutes until fragrant.
2. Stir in carrots, celery, zucchini, and green beans. Cook for another 5 minutes.
3. Add tomatoes, squash, corn, broth, thyme, and oregano. Bring to a boil, then
reduce heat and simmer for 20–25 minutes, until vegetables are tender.
4. Stir in beans and leafy greens. Simmer 5 more minutes, until greens are wilted.
5. Season with salt and pepper to taste. Garnish with fresh parsley and serve warm
with crusty bread.
We have all the fresh ingredients you’ll need to make this delicious dish!

A great combination if you’re looking for a light, healthy, and refreshing salad. The
combination of the sweetness of pineapple with the coolness of cucumber is perfect
during warmer months.
Ingredients
– 1 pineapple, chopped into bite-sized chunks (fresh is best).
– 1 English cucumber, chopped.
– 2 limes, zested and juiced.
– ¼ cup fresh mint or cilantro, chopped.
– Salt and pepper to taste (optional).
– Optional additions: thinly sliced red onion, diced avocado, red pepper flakes,
crumbled feta cheese (can be replaced with non-dairy feta for a vegan option).
Instructions
1. Prepare the ingredients: Chop the pineapple and cucumber into bite-sized
pieces. If using red onion, slice it thinly.
2. Combine: In a large bowl, toss the pineapple, cucumber, and chopped mint or
cilantro together. Add any other optional ingredients you desire.
3. Dress the salad: Pour the lime juice and zest over the salad and mix until
everything is evenly coated.
4. Season: Add salt and pepper to taste. If you like a bit of heat, sprinkle in some
red pepper flakes or diced chili pepper.
5. Chill and serve: You can serve the salad immediately, or for best results,
refrigerate it for 15-30 minutes to allow the flavors to meld and develop.
Dressing variations:

We have a variety of natural dressing to choose from in our market.

Health benefits
This salad offers several health benefits due to its key ingredients:
– Hydration: Both pineapple and cucumber are high in water content, contributing
to overall hydration.
– Antioxidants: Pineapple and cucumber contain various antioxidants that may help
protect cells from damage caused by free radicals.
– Digestive Health: Pineapple contains bromelain, an enzyme that can aid in the
digestion of proteins, potentially reducing bloating and promoting digestive
health. The high-water content in cucumbers also helps to promote regularity.

Pineapple cucumber salad is a versatile dish that can be enjoyed as a side dish, a light
lunch, or a refreshing snack. You can adjust the ingredients and dressing to suit your
taste preferences, making it your own unique creation.

Here’s a simple and refreshing salad that’s perfect for warm days. You can use Greek
yogurt or a non-dairy alternative—both work beautifully!

Ingredients:
– 2 large cucumbers, thinly sliced
– ½ red onion, very thinly sliced
-1 cup Greek yogurt or unsweetened non-dairy yogurt (like coconut or almond)
– 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
– 1 tablespoon lemon juice or white vinegar
– ½ teaspoon garlic powder (optional)
– Salt and black pepper to taste
Instructions:
1. In a mixing bowl, stir together the yogurt, dill, lemon juice, garlic powder (if
using), salt, and pepper.
2. Add the sliced cucumbers and red onion, and gently toss until everything is well
coated.
3. Chill for at least 15–30 minutes to let the flavors meld.
4. Taste and adjust seasoning if needed. Serve cold.
Tips:
– For extra crunch, add thinly sliced radishes or sprinkle with sunflower seeds
before serving.
– Use a mandolin slicer for super thin and uniform slices.
This salad is creamy, crisp, and full of flavor—great as a side dish, picnic staple, or light
lunch! Shop with us for the freshest ingredients!

July brings fireworks, barbecues, beach days, and sunshine-filled gatherings. It’s a time to celebrate freedom, summer fun, and making memories with those we love. But it’s also a great reminder to celebrate you—your growth, your health, and your journey.

Whether you’re heading to a picnic, hosting a backyard party, or just enjoying the season solo, you can still indulge while making mindful choices. Load your plate with colorful fruits, fresh salads, grilled veggies, and lean proteins. Bring a refreshing watermelon salad or make a homemade iced tea with fresh herbs—it’s all about balance and enjoyment.

Let this month be a celebration of life, health, and joy. Make choices that nourish you, body and soul, while soaking in every beautiful moment July has to offer.

June Garden Vegetable Pie
We have all the fresh, local vegetables you’ll need to make this flavorful pie.
Serves: 6–8

Ingredients
For the crust (or use a pre-made one that we sell in our frozen section):
– ¼ cups all-purpose flour
– ½ tsp sea salt
– ½ cup cold unsalted butter (or vegan butter), cubed
– 3–4 tbsp ice water
For the filling:
– 1 tbsp olive oil
– 2 cloves garlic, minced
-1 small bunch scallions, chopped (white and light green parts)
-1 cup snap peas, ends trimmed and cut in half
– 1 cup zucchini, diced
– 1 cup yellow summer squash, diced
– ¾ cup cherry tomatoes, halved
– 1 ear of corn, kernels removed (about ¾ cup)
– ¼ cup chopped fresh basil or dill
– Salt and pepper to taste
– 3 large eggs (or egg substitute for vegan version)
– ¾ cup milk or unsweetened oat milk
– ½ cup crumbled feta or vegan cheese
Instructions

1. Make the crust (if from scratch):
– In a bowl, mix flour and salt. Cut in butter using a fork or pastry cutter until it
resembles coarse crumbs.
– Add ice water one tablespoon at a time until dough comes together.
– Form into a disk, wrap, and chill for at least 30 minutes.
2. Preheat oven to 375°F
-Roll out the chilled dough and place in a 9-inch pie pan. Trim and flute the edges.
Prick the base with a fork.
– Pre-bake crust for 10 minutes. Remove and set aside.
3. Sauté the vegetables:
– In a large skillet, heat olive oil over medium heat.
– Add garlic and scallions and sauté for 1 minute.
– Add zucchini, squash, corn, and snap peas. Cook for 5–7 minutes until slightly
tender. Stir in tomatoes last and cook for 1–2 more minutes. Season with salt,
pepper, and herbs. Remove from heat.
4. Make the custard:
– In a bowl, whisk together eggs and milk (or plant-based milk). Stir in half of the
cheese.
5. Assemble the pie:
– Spoon the sautéed vegetables into the pre-baked crust.
– Pour custard mixture evenly over the top. Sprinkle remaining cheese.
6. Bake:
– Bake for 35–40 minutes, or until filling is set and top is golden.
– Cool slightly before serving. Serve warm or at room temperature with a fresh
green salad.
Tips:
– For a gluten-free option, use a gluten-free pie crust.
– Swap in Swiss chard or spinach if available locally for added greens.
– Delicious leftover—great for next-day lunch!

Fresh Berry Torte
This torte is easy to make but looks like a showstopper! Its festive, colorful presentation
is sure to impress your family and guests.
Ingredients:
For the Torte Base:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/2 cup unsalted butter (or plant-based butter), softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Pinch of salt
For the Filling (choose one):
Dairy Option:
– 8 oz cream cheese, softened
– 1/3 cup powdered sugar
– 1 teaspoon vanilla extract
Non-Dairy Option:
– 8 oz plant-based cream cheese (such as almond or oat milk-based)
– 1/3 cup powdered sugar
– 1 teaspoon vanilla extract
For the Topping:

– 1/2 cup fresh strawberries, halved
– 1/2 cup fresh blueberries
-1/2 cup fresh raspberries
– 1/2 cup fresh black raspberries
-1/2 cup fresh cherries – with stems or not.
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or tart pan.
2. Make the Torte Base:
In a bowl, cream the butter and sugar together until light and fluffy. Beat in the
egg and vanilla. In a separate bowl, whisk the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet until fully combined.
Spread the dough evenly into the prepared pan — it will be a little thick, like a
soft cookie dough.
3. Bake the Base:
Bake for 20–25 minutes or until lightly golden and set. Cool completely before
adding the filling.
4. Prepare the Filling:
In a medium bowl, beat together your choice of cream cheese (dairy or non-
dairy), powdered sugar, and vanilla until smooth and creamy.
5. Assemble the Torte:
Spread the filling evenly over the cooled crust. Arrange the strawberries,
blueberries, raspberries, black raspberries, and cherries on top in a beautiful
pattern.
6. Optional Finishing Touch:
Lightly dust with powdered sugar or brush the berries with a simple glaze (mix a
little fruit jam with water and lightly brush over the berries) for a glossy finish.
7. Chill:
Refrigerate for at least 1 hour before serving to set the filling.
For extra flavor, add a thin layer of fruit jam between the crust and the filling.
You can easily customize the berry mix based on your favorites.
We have the freshest berries and all the ingredients you’ll need for this amazing torte.