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…

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…

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….

National Vegetarian Awareness Week

It’s #vegetarian awareness week! The Clean Food Club is celebrating by making veggie meals all week using fresh, in-season produce from the farm. National Vegetarian Awareness Month isn’t until October (oddly), so this way you’ll have plenty of time to practice your #meatlessmonday recipes til then. Gina Homolka, in her cookbook The Skinnytaste Cookbook, makes a Grilled…

Chilled Beet, Cucumber and Tomato Soup

There’s nothing like a chilled soup full of fresh produce to energize you during the long, hot days of summer. With myriad chilled soup recipes available, it’s hard to choose just one. My approach to meal preparation generally begins with an assessment of what produce I have in my kitchen and in my garden, and…

Panzanella Salad with Fresh Summer Tomatoes and Basil

It’s tomato season! And it’s garlic season. And basil, and, well, everything good basically. Panzanella salad is the ultimate way to combine the best summer ingredients. Panzanella, or panmolle, is a salad originating from Tuscany that has a base of bread and tomatoes. Other cultures have a similar salad, like the Mediterranean dish fattoush, that build a base from…

Homemade Tomato Sauce, Freezing Tomatoes, and Freezing Tomato Sauce

Over the summer, I was getting several pounds of tomatoes every week for a couple of  months. I love tomatoes, but there are only so many that my family can eat. I froze two, one-gallon freezer bags full of them, dated the bags, and tucked them into my freezer. Freezing tomatoes is very easy. All you…

Cleaning our Plates

On this day in 1862, President Abraham Lincoln established the U.S. Department of Agriculture. Today, people associate nutritional standards and food safety regulations with the USDA, but the department also created the first federal food stamp program at the end of the Great Depression. Food was scarce during the Great Depression, and even before that,…