Squash, Sprouts and Spinach Buddha Bowl

What in the world is a buddha bowl, you ask? A buddha bowl is a bowl filled with fresh, leafy greens, sometimes grains, and cooked veggies. Basically, a buddha bowl can be anything you want it to be (and basically, it’s just a salad). Use whatever you’ve got in the fridge, and it’s a great end-of-the-week…

Kabocha (Sunshine) Squash Risotto

At the last CSA pickup for Stearns Farm, we received a kabocha squash. It’s orange just like a sugar pumpkin, but it’s much smaller. The sign said to roast with butter and sugar, but weeks went by and it just sat on my counter. One day my brother told me that he had made a…

Eating Your Way to Good Luck in the New Year

All around the world, people believe in eating good luck foods for the New Year. The Spanish and Portuguese eat twelve sweet grapes before the clock strikes twelve to symbolize the twelve months of the coming year. Here are some of the best clean and healthy good luck foods, all of which you can pretty easily combine so…

Parsnip Gnocchi with Roasted Carrots and Brussels Sprouts

This recipe features mostly locally sourced ingredients, which is what The Clean Food Club always strives to do! There are lot of great ways to use seasonal, local ingredients, and with each recipe we post, we try to help the home cook find those ingredients and make a great tasting meal. Parsnips are in season…

Kheer, A Memory Makeover With Quinoa and Fleur Spice Blend

Growing up in India, the holidays came during the Fall, and the main Hindu festival of lights, Diwali. I’d be back home from boarding school and looking forward to the sparklers, my cousins and desserts. Desserts are a big part of any Indian festival; Mummy, Grandma and my aunts would be prepping days in advance…

Baked Apples with Rolled Oats, Cinnamon and Maple Syrup

We’ve all heard the stories about the sad kid and the neighbor that gave out apples for Halloween, but that’s probably because they weren’t sweet, baked apples with yummy local ingredients #trickortreat A lot of people add honey and brown sugar to baked apples, but we love them with local maple syrup. Of course, we think…

Sea-to-KITCHEN: A Seafood Feast with Red’s Best

Red’s Best and The Trustees celebrated National Seafood Month on Friday by cooking a completely seasonal and locally-caught seafood dinner in The KITCHEN at the Boston Public Market. “It takes a community to feed a community,” said Valerie Rosenberg, Director of Retail and Marketing at Red’s. They only buy from local, community-based boats, supporting the fishermen in…

Roasted Spaghetti Squash with Homemade Marinara Sauce

It’s Vegetarian Awareness Month, so I thought I’d post my go-to vegetarian recipe: roasted spaghetti squash with homemade marinara sauce. I read a cookbook once that called spaghetti-ed spaghetti squash “squashta,” which I found hilariously accurate. I originally found this recipe through Blue Apron, and I use it whenever I have guests, vegetarian or otherwise….

Summer Squash, Corn, Tomatoes, and Sausage Stir Fry

As summer wraps up, I find myself wanting to use as many summer veggies as I can, while I still can. This stir fry uses summer sweet peppers, corn, tomatoes, zucchini, squash, and basil. This is actually a modified recipe from Plated, a meal delivery kit that my husband and I tried several years ago…