INGREDIENTS

Bavarian Potato Salad

  • 6 soft or medium boiled eggs

  • 2 lbs potatoes from Nutrient Dense Farms

  • 1 red onion from Plenty Wild Farm

  • 1 bunch of fresh dill from Laughing Crow Organics

  • 1 jar of sauerkraut from Alice Savage Wild Fermentation

  • 2 Tbsp apple cider vinegar

  • 2 Tbsp sauerkraut brine

  • 1 Tbsp of miso paste

  • 1 Tbsp of dijon mustard from WildCraft Organic

  • 1 Tbsp fresh lemon juice

  • 1 tsp maple syrup from Maples Sugar Shack

Autumn Salad

  • 1 delicata squash from Plenty Wild Farms

  • 4 cloves garlic from Nutrient Dense Farms

  • salt to taste

  • 1 bunch kale

  • 1 shallot

  • 1 firm pear from Snowy Mountain Organics

  • 1 pint cherry tomatoes from Laughing Crow Organics

  • 1 bunch of pea shoots from Laughing Crow Organics

  • 1 tsp dijon mustard from WildCraft Organic

  • 1/4 cup apple cider vinegar

  • 1/2 cup olive oil

  • 1 Tbsp maple syrup from Maples Sugar Shack

Apple - Celeriac Soup

  • 3 cups chicken broth from Ela Made Me Do It

  • 1 medium celeriac

  • 3 small apples from Snowy Mountain Organics

  • 1 medium onion from Plenty Wild Farms

  • 2 cloves garlic from Nutrient Dense Farms

  • 1 cup cream

  • handful of walnuts

  • 1 bunch of fresh thyme from Laughing Crow Organics

INSTRUCTIONS

Bavarian Potato Salad

  1. Steam and cool potatoes to create a starch that keeps your blood sugar low

  2. Slice potatoes and place in a large bowl

  3. Peel and quarter eggs

  4. Slice onions

  5. Chop dill finely

  6. Combine all ingredients

  7. In a separate bowl combine apple cider, sauerkraut brine, miso paste dijon mustard, lemon juice and maple syrup

  8. Toss with potato mixture

  9. Enjoy!

Autumn Salad

  1. Peel and chop delicata squash into 1” cubes

  2. Heat oil in a pan over medium heat and saute squash with salt and 2 cloves of minced garlic until soft and set aside

  3. Chop kale, cherry tomatoes and shallots

  4. Heat oil in a pan over medium heat and saute shallots until translucent (about 5 minutes) and remove from heat

  5. Add cherry tomatoes to pan with shallots and salt to taste

  6. Combine squash, kale, cherry tomatoes and shallots in a bowl then

  7. Slice pears and add to bowl

  8. Whisk mustard, apple cider vinegar, olive oil, maple syrup and 2 tbsp of minced garlic together to make your dressing

  9. Toss the dressing with the salad, top with pea shoots and enjoy!

Apple-Celeriac Soup

  1. Cut top and bottom off celeriac to make a flat surface on either end and then cut off skin. Rinse and chop celeriac into 1” cubes

  2. Chop onion and apple into small pieces, chop garlic finely

  3. Heat oil in a large pot over medium heat and add onion and cook until translucent. Add the garlic and cook until fragrant

  4. Add apples, celeriac and chicken broth and bring to a boil

  5. Turn down heat, cover and simmer until celeriac is soft

  6. Remove the soup from the heat and blend in a high-powered blender like a Vitamix

  7. Garnish soup with walnuts and thyme and enjoy!