Roasted Balsamic Brussels Sprouts with Bacon

Adding a splash of balsamic vinegar adds just a hint of sweetness to these beautiful roasted brussels sprouts. They’re cooked with slices of bacon on top, which allow the flavor and fat from the bacon to seep into the vegetables. Truly delightful! We served this alongside Georgian Pecan-Crusted Trout.  


Zucchini Parmesan Crisps (Vegan)

Our weekly farm basket included an array of bright green and yellow summer squash. We transformed them into a delicious snack using vegan Parmesan and gluten-free bread crumbs. The original recipe came from Ellie Krieger of the Food Network.  


Rainbow Stir-Fry with Chicken and Japanese Rice

Our younger son loves chicken, so we serve it often. To keep from getting bored, we’re always looking for a new preparations and flavor profiles. This quick stir-fry is another easy and healthful recipe from “Run Fast. Cook Fast. Eat Slow.” Our version includes bell pepper, broccoli, and bok choy. […]