This collection of recipes includes items from the Wild Purveyors Winter CSA. The recipes have been created by Jessica Marshall, a Registered Dietitian/Nutritionist as well as a Board Certified Holistic Health Practitioner. See more information about Jessica at Mindful Eater.
Chicken and Mushroom Noodle Bowl
Mindful Eater Creation
(Includes items from Wild Purveyors produce, mushroom, and meat share)
Makes 4 Servings
Ingredients
- 2 chicken breasts
- 1-2 tbsp. of olive oil
- 2 tsp. sesame oil
- ½ large yellow onion
- 2 cloves of garlic minced
- 1-2 lbs. of sliced mushrooms
- 2 tbsp. low sodium soy sauce or coconut aminos
- 4 cups of chicken broth
- 8 oz. soba or rice noodles
- 2 cups of kale chopped or bok choy
- ½ -1 daikon radish julienned into small sticks
- 1 tsp. sesame seeds for serving
- Chili garlic sauce for serving and to taste
- 4 tbsp. white MSG free Miso (1 tbsp. per bowl)
- sliced or grated fresh ginger (optional)
Season chicken to preference and sauté. Optional rub combo: ¼ tsp smoke paprika, ½ garlic powder, ½ onion powder, 1 tsp lemon pepper, ¼ tsp rosemary, ¼ tsp basil, ½ tsp salt. Add a tbsp.. of oil to pan on med high heat, add chicken, cook each side until golden brown. Reduce heat to low and cover and cook for about 20 mins depending on the size of the chicken breasts. Remove and transfer to a plate. Let cool then slice.
In a large pot add another tbsp. of oil and sauté the mushrooms and onions until soft and onions are translucent. Add in garlic towards end and sauté another 1-2 minutes. Add soy sauce and stir. Cook for another minute. Add stock and bring to a boil. Let simmer for another 10 minutes. Add in noodles and cook to time on package. Add in kale or bok choy, chicken, and daikon to allow the chicken to warm up and the greens and daikon to slightly soften. Serve in bowls and stir in 1 tbsp. of miso per bowl. Then top with optional add-ins such as: 1 tsp. sesame oil, 1 tbsp. chili garlic sauce, sesame seeds, and ginger.
*Additional broth or water can be added to create desired liquid to food ratio.
Nutrition facts per serving
472kcal, 26g protein, 14g fat, 68g carbs, 8g fiber
Mushroom Noodle Bowl
Mindful Eater Creation
(Includes items from Wild Purveyors produce and mushroom share)
Makes 4 Servings
Ingredients
- 1-2 tbsp. of olive oil
- 2 tsp. sesame oil
- ½ large yellow onion
- 2 cloves of garlic minced
- 2 lbs. of sliced mushrooms
- 2 tbsp. low sodium soy sauce or coconut aminos
- 4 cups of homemade or low sodium vegetable or mushroom broth
- 8 oz. soba or rice noodles
- 2 cups of kale chopped or bok choy
- ½ -1 daikon radish julienned into small sticks
- 1 tsp. sesame seeds for serving
- Chili garlic sauce for serving and to taste
- 4 tbsp. white MSG free Miso (1 tbsp. per bowl)
- sliced or grated fresh ginger (optional)
In a large pot add 1-2 tbsp. of oil and sauté the mushrooms and onions until soft and onions are translucent. Add in garlic towards end and sauté another 1-2mins. Add soy sauce and stir. Cook for another minute. Add broth and bring to a boil. Let simmer for another 10 minutes. Add in noodles and cook to time on package. Add in kale or bok choy and daikon to allow the greens and daikon to slightly soften. Serve in bowls and stir in 1 tbsp. of miso per bowl. Then top with optional add-ins such as: 1 tsp. sesame oil, 1 tbsp. chili garlic sauce, sesame seeds, and ginger.
*Additional broth or water can be added to create desired liquid to food ratio.
Nutrition facts per serving
403kcal, 12g protein, 12g fat, 68g carbs, 8g fiber
Arugula and Tangerine Salad
(Includes items from Wild Purveyors produce share)
Makes 2 servings
Ingredients
- 4 cups of arugula
- 1 tangerine peeled and separated into pieces
- juice of ½ lemon
- 4 tsp red wine vinegar
- 2 tbsp. extra virgin olive oil
- 3-4 slices of red onion
- 3 tbsp. chopped pecans or nut of your choice
- salt and ground pepper to taste
Combine oil, vinegar, salt, and pepper. Toss dressing with greens, onion, pecans, and tangerine slices. Squeeze lemon over everything and serve.
Nutrition facts per serving
234kcal, 2.5g protein, 21g fat, 12g carbs, 2.5g fiber
Turnip and Potato Mash
Mindful Eater Creation
(Includes items from a Wild Purveyors produce share)
Serves 6
Ingredients
- 6 red potatoes, peeled and diced ¼ inch thick
- 2 turnips, peeled and diced ¼ inch thick
- 4 tbsp. plain Greek yogurt
- 1 tbsp. grassfed butter
- salt and pepper to taste
- 1 bay leaf
- 2 cloves of garlic mashed but with skin on
Place potatoes, turnips, bay leaf, and garlic in a pot of salted water on high heat. Cook until softened about 18-20 minutes. Drain and return potatoes and turnips to pan. Add Greek yogurt and butter and mash until desired smoothness. Add salt and pepper to taste.
Nutrition facts per serving
107kcal, 3.5g protein, 2g fat, 20g carbs, 3g fiber
Egg “Muffin” recipe
Adapted from Paleo Leap
*Spread muffin recipe over 8 regular size muffin tin slots.
Ingredients
- 6 eggs
- 2oz of any cheese of your choosing
- 1tsp thyme or herb you prefer
- 1 c spinach or kale
- 1 clove of garlic
- 1/4c sliced crimini mushrooms
- 1/4c onion or green onion
- Salt and pepper to taste
- Splash of water (optional)
Preheat oven to 350F.
Grease muffin tin with oil. Mix ingredients. Spoon mixture evenly between 8 muffin tin slots. Fill each slot until about 1/3 of the way full. Bake until toothpick comes out clean or about 18-20minutes. Remove and let cool. Can refrigerate and keep up to 4 days.
Nutrition facts per “muffin”
125kcal, 8g protein, 1 g carbohydrate, 9g fat, 1g fiber
Peppercorn and Herb Roasted Pork Tenderloin
Adapted from foodandnutrition.org
(Includes items from Wild Purveyors meat share)
Serves 4
Ingredients
- 2 pieces of pork tenderloin totaling 2.5 - 3 lbs.
- 6 garlic cloves minced
- 2 tbsp. olive oil
- 2 tbsp. Dijon or spicy brown mustard
- 2-3 sprigs of fresh time
- 2 sprigs of rosemary
- 3-4 tbsp. fresh sage diced
- 2 tsp. whole black peppercorns
- 1 tsp. coarse salt
Nutrition facts per serving
15kal, 50g protein, 11g fat, 0g carbs, 0g fiber, 158g Na