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4 Farm to Table meals

Healthy simple foods using 1 week of my farmers market haul.

What I bought:


Heirloom Tomatoes


Watermelon radish

Purple radish


Redbor kale

What I made:

Spaghetti alla Checca

Roasted Root Vegetables (shown used 1 way in Ramen)

Cauliflower soup

Kale & Cannellini stew

Here's the 4 recipes I made:

Spaghetti alla Checca

1 lb Pasta

3 Heirloom Tomatoes

1 bunch Basil

3 to 4 Garlic cloves

Olive oil


Drizzle pan with olive oil

Sautee diced Garlic

Add diced Heirloom Tomatoes, continue to Sautee over med heat until tomatoes are cooked through

Toss cooked pasta into pan with tomatoes and a handful of torn Basil toss well

Serve with a lil more Basil on top

Roasted Root vegetables



Olive oil


Preheat oven to 400°

Line a baking sheet with parchment paper

Dice root vegetables

Put into a large bowl and toss with olive oil and a little S&P

Roast for aprox 30 to 40 minutes, just until slightly crispy

Store in an airtight container for several days

Great as a tasty side dish

Wonderful scrambled with tofu

Or even more delicious sprinkled on top of a hearty bowl of vegetarian Ramen

Roasted Root Vegetables + Ramen

1 pack Nongshim Ramen (it's our favorite)

1/2 package Firm tofu

3 mushrooms

1 baby boy choy

Noodle hack: (noodles are less gummy)

Boil a small pot of water

Place noodles into the pot

Set timer for 2 minutes

Strain and put aside

Meanwhile boil 1 to 2 cups water or Veggie broth

Dice tofu

Chop mushrooms & bok choy

Sautee tofu in a little olive oil add veggies and a little S & P cook for aprox 5 mins

Put seasoning packets and boiling water/broth into bowl

Add noodles

Top with tofu and veggies

Sprinkle on Roasted Root Vegetables

Cauliflower soup

1 med Cauliflower

1 onion

4 cloves Garlic

4 cups water/Veggie bouillon Or 4 cups Veggie broth



Coconut milk

Dice onion and garlic

Sautee in a large soup pot

Add in chopped Cauliflower

Cook until all is translucent

Add in bouillon or broth

Bring to a boil

Then simmer for aprox 15 to 20 minutes

Add in spices of your choice, we used a nice handful of Herbs d Provence, and a little S & P

Remove from heat

Stir in 1 can coconut milk right before serving

Kale & Cannellini


1 can cannellini beans

3 cloves Garlic

1 Onion

4 cups Veggie broth

Chop Kale remove stems and ribs

Drain and rinse beans

Chop Garlic and onions

Sautee in medium size soup pot

Add Kale handfuls at a time stirring until wilted

Add beans and broth

Bring to a boil

Simmer for aprox 25 minutes

Serve topped with cheese and or over rice

These are some of my daily go-to recipes, they're simple quick easy and usually healthy meals, that can be made by 1 person or with help from little ones too! These are easy enough for little ones to help, and the older ones to make on their own, pro tip Mamas, teach your kids to cook.



Healthie foodie


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