From Farm to Table: Nutritious Recipes You’ll Love

From Farm to Table: Nutritious Recipes You’ll Love

Recipe 1: Rustic Summer Veggie Frittata

This versatile dish works for breakfast, brunch, or even dinner. It’s packed with fresh vegetables, eggs, and herbs for a meal that’s light yet satisfying.

Ingredients:

• 6 large eggs
• 1/4 cup milk or cream
• 1 zucchini, thinly sliced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp fresh parsley or basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the zucchini and bell pepper, cooking until softened (about 5 minutes).
3. Whisk the eggs, milk, salt, and pepper in a bowl. Pour the mixture over the veggies in the skillet.
4. Add the cherry tomatoes and herbs, then cook on the stove for 2-3 minutes until the edges set.
5. Transfer the skillet to the oven and bake for 10-15 minutes, or until the eggs are fully cooked. Let cool slightly before slicing.

Recipe 2: Fresh Heirloom Tomato Salad

This salad is a celebration of simplicity and freshness, perfect as a side dish or a light lunch.

Ingredients:

• 3 large heirloom tomatoes, sliced
• 1 small cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Arrange the tomatoes, cucumber, and onion on a serving platter.
2. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and pepper.
3. Scatter the fresh basil leaves on top. Serve immediately for the best flavor.

Recipe 3: Herbed Quinoa and Roasted Veggie Bowl

A hearty, nutrient-packed bowl filled with roasted vegetables, quinoa, and herbs.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 sweet potato, diced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley or cilantro, chopped
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato, zucchini, and bell pepper with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes.
2. Rinse the quinoa and combine it with water or broth in a pot. Bring to a boil, reduce the heat to low, and simmer for 15 minutes, or until the quinoa is tender.
3. Divide the cooked quinoa into bowls and top with roasted vegetables. Sprinkle with fresh parsley or cilantro and serve with a wedge of lemon.

Recipe 4: Creamy Butternut Squash Soup

This comforting soup is a farm-to-table classic, perfect for cooler evenings.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk or cream
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant.
2. Add the cubed squash, vegetable broth, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the squash is tender (about 20 minutes).
3. Use an immersion blender or transfer the soup to a blender and puree until smooth. Stir in the coconut milk and adjust seasoning if needed.
4. Serve warm, garnished with a drizzle of cream or a sprinkle of cinnamon.

Recipe 5: Berry Parfait with Yogurt and Granola

A sweet and healthy treat, perfect for breakfast or dessert!

Ingredients:

• 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
• 1 cup plain or Greek yogurt
• 1/2 cup granola
• 1 tbsp honey (optional)

Instructions:

1. In a glass or small bowl, layer yogurt, berries, and granola. Repeat until you’ve used all the ingredients.
2. Drizzle with honey for added sweetness, if desired. Serve immediately.