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.

This is the perfect season to create a vibrant vegetable pizza using the freshest produce
from our market. Buon appetito!

Ingredients
For the Crust
– 2 ¼ teaspoons active dry yeast
– 1 cup warm water (110°F)
– 1 teaspoon sugar
– 2 ½ cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
For the Toppings
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese (or plant-based cheese alternative)
– 1 cup assorted sweet bell peppers, thinly sliced (red, yellow, green)
– ¼ cup hot peppers (such as jalapeños), thinly sliced (adjust to taste)
– 1 cup mushrooms, thinly sliced
– ½ cup black olives, sliced
– 2-3 cloves garlic, minced
-1-2 fresh tomatoes, thinly sliced

– Fresh basil leaves for garnish
Instructions
Prepare the Dough:
In a small bowl, combine the yeast, warm water, and sugar. Let sit for 5-10 minutes until foamy.
In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a dough
forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour, or until doubled in
size.
Preheat the Oven:
Preheat your oven to 475°F.
Roll Out the Dough:
Once the dough has risen, punch it down and roll it out into a 12-inch circle on a lightly floured
surface.
Transfer the dough to a parchment-lined baking sheet or a preheated pizza stone.
Assemble the Pizza:
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle your choice of cheese (dairy or plant-based) over the sauce.
Add the sweet peppers, hot peppers, mushrooms, black olives, garlic, and tomato slices.
Bake the Pizza:
Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Garnish and Serve:
Remove the pizza from the oven and garnish with fresh basil leaves.
Slice and enjoy your flavorful vegetarian pizza!

As we transition from winter to spring, the air remains brisk, making a hearty, vegetable-
based stew the perfect comfort food for March’s unpredictable weather.

Ingredients

– 1 tablespoon olive oil
-1 medium onion, diced
– 3 cloves garlic, minced (optional)
– 2 large carrots, sliced
– 2 medium potatoes, diced into bite-sized pieces
– 1 bunch asparagus, trimmed and cut into 2-inch pieces
-4 medium tomatoes, diced (or one 14-ounce can of diced tomatoes)
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 1 teaspoon ground cumin
-1/2 teaspoon chili flakes (optional, for a bit of heat)
– 1 cup firm tofu, cubed (optional)
– Salt and pepper to taste
– Fresh parsley or basil for garnish (optional)

Instructions
Sauté the aromatics:
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes.

Add the vegetables:
Add the sliced carrots and diced potatoes to the pot. Cook for about 5 minutes, stirring
occasionally.

Season and simmer:
Stir in the smoked paprika, dried thyme, ground cumin, and chili flakes (if using).
Add the diced tomatoes and vegetable broth. Bring the mixture to a boil.

Cook the stew:
Reduce the heat to a simmer and cover the pot. Let it cook for 15-20 minutes, or until
the potatoes and carrots are tender.

Add the asparagus and tofu:
Stir in the asparagus pieces and cubed tofu. Simmer for an additional 5-7 minutes, until
the asparagus is tender but still bright green, and the tofu is heated through.

Taste and adjust:
Season with salt and pepper to taste. Adjust the spices if needed.

Serve and garnish:

Ladle the stew into bowls, garnish with fresh parsley or basil if desired, and serve with
crusty bread or rice.

We have all the fresh vegetables and ingredients you’ll need for this hearty,
delicious meal.

This is so fast and easy to do; very festive looking for Valentine’s Day or any day!
Plus, it’s good for you too. Dark or semi-sweet chocolate offers several health
benefits, including supporting healthy cholesterol levels and promoting good blood
pressure. Rich in calcium and potassium, dark chocolate can also contribute to strong
bones while enhancing your mood. Strawberries, on the other hand, are a powerhouse
of vitamin C and antioxidants that boost your immune system. They’re also an excellent
source of dietary fiber, making them a nutritious addition to your diet.

Ingredients
Strawberries: 1 pound (washed and thoroughly dried)
Chocolate Options:
Dairy – 8oz of semi-sweet 8 oz. or milk chocolate chips – Non-Dairy – We carry dairy
free chocolate chips
Optional Toppings:
You can add crushed nuts, coconut flakes, or sprinkles and/or a white chocolate drizzle
– be creative!
Instructions
Prep the Strawberries
Wash and pat dry the strawberries. Ensure they are completely dry to prevent the
chocolate from seizing.
Melt the Chocolate: Place the chocolate in a microwave-safe bowl.
Microwave in 20-30 second intervals, stirring between each interval until smooth.
Alternatively, use a double boiler to gently melt the chocolate over simmering water.
Dip the Strawberries
Hold each strawberry by the stem and dip it into the melted chocolate.
Swirl the strawberry to coat evenly, letting excess chocolate drip off.
Add Toppings (Optional)

Immediately sprinkle crushed nuts, coconut flakes, or sprinkles onto the chocolate
before it sets.
Set the Strawberries
Place the dipped strawberries on a parchment-lined baking sheet.
Let them set at room temperature or place them in the refrigerator for 15-20 minutes to
harden.
Optional Drizzle
Melt white chocolate (dairy or non-dairy) in the same manner as the chocolate.
Use a fork or piping bag to drizzle over the hardened chocolate-covered strawberries for
a decorative touch.

Storage:
Store the strawberries in an airtight container in the refrigerator for up to 2 days.
Enjoy your delicious treat!

Hearty Vegetarian Bean Soup
This hearty and flavorful soup is perfect for a cozy meal, loaded with protein, fiber, and
vitamins.
Ingredients:
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, diced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 can (14.5 oz) diced tomatoes, with juice
– 4 cups vegetable broth
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper, to taste
– 2 cups fresh spinach (optional)
– Juice of 1 lemon (optional, for brightness)
– Chopped fresh parsley, for garnish
Instructions:
1. Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic,
carrots, and celery. Sauté for about 5 minutes, or until the vegetables are
softened and the onion is translucent.
2. Add Green Beans and Tomatoes
Stir in the green beans and diced tomatoes (including their juice). Cook for
another 2-3 minutes.
3. Add Broth and Spices
Pour in the vegetable broth, and stir in the thyme, smoked paprika, cumin, and
red pepper flakes (if using). Bring the mixture to a boil.
4. Simmer with Beans
Reduce the heat to low and add the white beans and black beans. Cover and let
the soup simmer for about 20-25 minutes, allowing the flavors to meld.
5. Optional Spinach and Lemon
If using spinach, stir it in during the last 5 minutes of cooking until wilted. Add the
lemon juice for a bright, fresh finish.
6. Season to Taste

Taste the soup and adjust seasoning with salt and black pepper as needed.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty
bread or a side salad.
Notes:
– You can substitute fresh green beans with frozen ones if needed.
– For extra richness, top each serving with a dollop of sour cream or a sprinkle of
grated Parmesan.
– This soup stores well in the fridge for up to 4 days or in the freezer for up to 3
months.
We have all the natural ingredients you’ll need to make this recipe. Enjoy your delicious,
hearty vegetarian soup!