We are a community of healthy minded families looking for amazing recipes and tips for making healthy eating easy and affordable. For the last three years, we have also operated as a local produce co-op in Broken Arrow, Oklahoma. We have recently decided to hit the pause button on our local co-op and focus on our online community.
We hope you enjoy our recipes and our community, please be sure to follow us on Facebook and if you have recipes to share send them to firstname.lastname@example.org.
Since closing The Produce Gathering, I have been loading up on produce from our farmers market. This recipe was inspired mostly by everything I purchased. I was trying to find a dish that would encompass a lot of the veggies that are in season right now and this did it.
Closing our produce co-op has been bittersweet, I loved it. I truly did and maybe it just ran its course? I spent so much time gathering produce, it was exhausting but at the same time, I formed relationships with many of our local farmers that I will cherish forever. And, the way I see food is drastically different.
Well, I miss you, good customers. But, I hope you follow us online and try out our recipes, I love sharing these recipes with you in hopes you will also continue to shop local and eat healthy.
Veggie Packed Pasta
12oz spaghetti (I use gluten free spaghetti)
1 sliced onion
1 sliced eggplant
2 colorful bell peppers chopped
1 cup sliced tomatoes (small or cherry tomatoes work best)
1 handful sliced broccoli
2 handfuls greens (I used whatever was available)
1/2 cup shredded carrots
1/2 cup shredded cabbage (optional)
2 tbs olive oil
1 cup dry white wine
3 cups water
salt & pepper
cheese for garnish
NOTE: You can use almost any veggie available to you, sub out the ones you do not like.
This is a one pot dish that means, you’ll be cooking everything in the one pot and you will not drain the pasta…ideally. However, if you have worked with gluten free pasta in the past, it can be tricky. So, I’m going to give you two ways to cook this…the first is if you are using regular pasta and the second will be for gluten free pasta.
Cooking with Regular Pasta: Simply, throw everything (not the cheese) in one large pot adding the liquids last over the full pot. Hopefully, you will not have to drain the pasta and this will all cook nicely together. Let it boil, make sure the pasta is covered and cook for about 10 minutes. Keep stirring, you don’t want your pasta to get stuck to the pan.
Cooking with Gluten Free Pasta: Ok, gluten free pasta seems to leave a weird residue especially if you’re using a corn version. So, I would recommend cooking the GF pasta first and draining it. In a large pot, cover the veggies (leave the pasta out) with the liquid ingredients above. You can probably take down the water to 1 1/2 – 2 cups. Let it boil and make the veggies tender then drain if needed. Toss in your cooked pasta and you are good to go, garnish with cheese.
Dinner in a hurry is something on the minds of many of us these days. One pot meals have become more and more popular allowing for a meal without all the mess. We rounded up 20 of our favorite one pot meals just for you today. Be sure to send any of your favorite recipes to email@example.com.
It’s time to bring fall into the kitchen with this Stuffed Acorn Squash.
I love fall, I’ve already said that probably a million times, but I really feel like here in Oklahoma we don’t get an actual ‘fall’. For instance, last week it felt like fall, the air was crisp and nice, this past week it was summer all over again. We are supposed to be heading into fall break but really with these swings in temperatures, we may as well pack up and go to the pool. Right? So, what’s a girl to do?
Make my house as cold as possible, then start making fall foods and tell myself the weather will follow along…it should work, right? It’s typically a switch that is sudden here in Oklahoma, one minute it’s warm the next minute it’s cold and then it will just stay that way for a while. I hope that happens soon! It’s hard to get into the spirit of Halloween and Fall Festivals when you are having to wear shorts.
In the midst of that, I thought I would try a light and healthy recipe using Acorn Squash. I decided to scoop out the inside of the acorn squash and make a bowl out of it. Once I baked them, I added the stuffing inside then baked for a few more minutes until the cheese was nice and melted. The result is a nicely seasoned, light and delicious dinner. This was certainly a better-for-you recipe, but I’ll be honest…I was craving ice cream afterwards. That’s just terrible, right? I’m trying to get into the habit of buying frozen yogurt to help those cravings but sometimes that Hot Fudge Sundae is speaking to me…it just is.
4 Acorn Squash (Olive Oil & Garlic Salt)
1 Tbsp Olive Oil
1 Lb Ground Turkey
1 Zucchini, Sliced
1 Yellow Squash, Sliced
1/4 Cup Sweet Onion, Diced
1 Tsp Rosemary
1 Tsp Garlic Salt
Preheat the oven to 350*.
Cut the tops off the acorn squash and then scoop out the inside to form a bowl.
Brush the inside lightly with olive oil and garlic salt, this amount will depend on how big the squash is that you are using.
Bake for 30 minutes on 350*.
While the squash bakes, in a medium-sized skillet, add 1/2 Tbsp olive oil and the cook and drain the ground turkey.
Place it back in the skillet with the remaining olive oil and add in the zucchini, squash, onion, rosemary, and garlic salt.
Let this simmer and cook on medium heat for about 20 minutes.
Once done, remove the acorn squash and carefully add the mixture to the squash.
Top evenly with cheese and bake for an additional 15 minutes until the cheese melts.
My husband and I ate these right up and found that we loved the flavor that the squash brought to the stuffing too, plus you can even make these with cinnamon as more of a dessert bowl instead. The options are endless!