Fried rice with sunny-side-up egg topped with crisped ginger and garlic is a simple yet elegant recipe for a weekday meal.

Yield:  2 servings

Instructions:

1. In a skillet, heat 2 tablespoons of the peanut oil.  Add in the garlic and ginger and cook, stirring occasionally until it is crisp and brown.  Transfer to a plate with a paper towel and salt lightly.  Let it cool.
2. In a large skillet, heat on medium and add vegetables.  Cook for 5-10 minutes until tender, stirring occasionally.
3. Add the rice and cook stirring well until heated through.  Season to taste with salt.
4. In a nonstick skillet, fry eggs in 1 tablespoon peanut oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide fried rice among 2 plates. Top each with an egg and drizzle with a little sesame oil and soy sauce.
6. Sprinkle with the crisped garlic and ginger over everything and enjoy!

This recipe shared by OPL Founder & Wayfinder Lorie Buckingham.

Eat your veggies. Save the planet.

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Blueberry scones with lemon glaze are bakery-quality and moist – made from the comfort of your own kitchen!

Total Time: 40 minutes

Instructions: 

1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
3. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
4. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
5. Make a well in the center and pour in the heavy cream.
6. Fold everything together just to incorporate; do not overwork the dough.
7. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
8. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.
9. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
10. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
11. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Lemon Glaze Instructions:

1. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave.
2. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl.
3. Whisk in the butter and lemon zest.
4. Either nuke the glaze for 30 seconds or continue whisking in the double boiler.
5. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
6. Let it set a minute before serving.

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Quiche is a versatile and delicious breakfast, brunch, or dinner recipe. With the abundance of fresh herbs and vegetables available at farm markets and Consumer Supported Agriculture (CSA), it’s a perfect opportunity to get creative.  Choose your favorite vegetables, herbs, and cheeses to create your own signature quiche. 

This recipe requires that you first make a pie crust dough (see recipe below).  If you’re short on time and can’t make your own pie crust, you can use store-bought crusts instead.  

Creates 1 large quiche

Recipe adapted from foxeslovelemons.com

Directions:

Heat oven to 350 degrees Fahrenheit.

Prepare your homemade pie crust* (or remove store-bought dough from packaging):  

1. Roll out the dough into a 10-inch disc about 1/8th inch thick. Place the crust in a 9-inch pie plate or 9-inch nonstick springform baking pan. 
2. Cover the pie dough with a piece of parchment paper and then place pie weights or dried beans on top to weigh the crust down so that it does not puff up during blind baking. Bake for 15 minutes. Remove the pie weights, poke holes in the bottom of the crust with the tines of a fork, and bake for 10 minutes more. 
3. After the blind bake, remove the pie weights, beans, and parchment paper and fill with your quiche filling.

Prepare the quiche filling:

1. In a large saute pan, melt the butter over medium-high heat. Add the shallots and cook until they begin to caramelize for about 5 minutes. Add the mushrooms and cook for 3-4 minutes. Add the broccoli and cook until it turns bright green, about 2-3 minutes.
2. Drain half of the sun-dried tomatoes from the jar.  Slice them thinly, then set aside.
3. Whisk the eggs in a medium-sized glass mixing bowl. Add milk, thyme leaves, salt, and coarsely ground black pepper.
4. Layer the cooked vegetables, sun-dried tomatoes, and crumbled goat cheese evenly on top of the pre-baked pie crust, then pour the egg mixture over the top.  
5. Put the quiche in the oven and bake for 40-50 minutes until it begins to brown and the filling is set, meaning it does not jiggle in the center. 
6. Transfer the quiche to a cooling rack and let stand for 10 minutes. Slice and serve warm. 

*Whole Wheat Pie Crust

Recipe adapted from wellplated.com

Prep: 10 minutes

Servings: 2 (10-inch) pie crusts

This dough recipe can be prepared in advance and stored in the refrigerator for up to 2-3 days. This means you can make the dough when it is convenient, which reduces your cooking time on the day you plan to serve the quiche.

Directions:

1. Cube the cold butter and shortening into 1/4-inch chunks.
2. Add the all-purpose flour, white whole wheat flour, salt, and sugar to a food processor or large bowl. Pulse a couple of times to combine the ingredients. If you are not using a food processor, stir the ingredients by hand, incorporating all the dry ingredients.  
3. Scatter the cold cubed butter and vegetable shortening on top of the flour mixture. Pulse 8 -12 times until the butter looks like peas. If you manually prepare the pie dough, use a dough cutter to cut the butter and vegetable shortening into the flour mixture. Do not overprocess the butter, as those small pea-sized pieces help make the crust flaky.
4. With the food processor running, add 4 tablespoons of ice water through the feed tube. Add the remaining water one tablespoon at a time until the dough is moist enough to form a soft ball. Create a disk, place the dough into a reusable pie crust bag, and place it in the refrigerator for one hour. If you are manually preparing the crust, gradually add tablespoons of water by hand. When the dough forms a ball and does not cling to the bowl, it’s ready to be formed into a soft dough ball and placed in the refrigerator.  
5. Once the pie dough has been chilled, divide it into two halves. Use immediately or store in a durable, reusable pie crust bag.  You can refrigerate the dough for 2-3 days or freeze it for up to 2 months.

If you are making one quiche or pie, blind bake half of the pie crust (using the instructions above) and freeze the other half for another time. 

Important! 

Blind-baking your empty pie crust is crucial for a crispy, flaky crust.  Doing so creates a moisture barrier and prevents the quiche filling from making the crust soggy.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Shakshuka is a dish found throughout North Africa and features eggs poached in a luscious tomato-based sauce, sometimes with onions and peppers.  It takes only 30 minutes to make this delicious meal, which is versatile enough to serve for breakfast, brunch, or dinner. 

Vegetarian, Gluten Free.  Adapted from Downshiftology.

Serves 2-4

Ingredients

• 2 tablespoons olive oil
• 1 onion, julienned
• 1 red bell pepper, julienned
• 2 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon red pepper flakes (optional)
• 1 28-oz can of whole peeled tomatoes, with their juices
• 1 cup of fresh spinach, chopped
• 4 extra large eggs (can increase to 6 if desired)
• Salt and pepper to taste
• Garnish: chopped basil, cilantro, or parsley

Directions:

1. Preheat the oven to 375 degrees.  Heat olive oil in a large oven-proof pot* over medium heat.  Add the chopped bell pepper and onion and cook for 10 minutes.
2. Add the garlic and spices and stir to combine.  Allow the spices to perfume for 1 minute, then add the can of tomatoes and their juices to the pot, squeezing the peeled tomatoes a few times as you drop them in.  Continue to break down the tomatoes with a wooden spoon until the mixture begins to boil.  Season with salt and pepper.  Lower the heat and allow the shakshuka to simmer for an additional 10 minutes.
3. Using your wooden spoon, create 4 wells in the mixture and crack one egg into each well.  Place the pot into the oven and bake until the egg whites become opaque (about 8-10 minutes) and yolks are done to your liking.
4. Garnish shakshuka with chopped herbs and enjoy with pita, an English muffin or naan.  You can also top this recipe with herbed goat cheese or feta for an extra indulgence.

*Note: If you don’t have an oven proof pot, or if you don’t feel like turning on your oven, you can use a lidded pot and cover the pot after adding in the eggs.  Cook over medium heat for 8-10 minutes or until the eggs are to your desired doneness.  

This recipe is from Home Chef and OPL Community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Apple, Walnut, and Date Muffins are a great anytime fall treat. These muffins are easy to make and delicious with your favorite glass of milk, tea, or coffee.  Pack them in your reusable container and take them on a hike, to school, or to your favorite activity where you may need a nutritious snack.

Makes 12 Servings

Instructions:

1. Combine all-purpose flour, oats, baking powder, salt, sugar, and apple pie spice in a large bowl.
2. Beat the egg in a small bowl and beat in the milk and oil.
3. Make a well in the center of the dry ingredients and add the liquid mixture simultaneously. Stir to combine.
4. Stir in the chopped apples, dates, and walnuts.
5. Grease or line a 12, 3-inch muffin tin with unbleached compostable paper cupcake liners and fill with batter.
6. Bake in a 400˚ Fahrenheit oven for 15-20 minutes or until a cake tester, toothpick, or a dry spaghetti noodle comes out clean when poking the center of the muffin. The tops of the muffin should appear golden brown.  
7. After five minutes, remove the apple, date, and walnut muffins from the cupcake pan and transfer to a bakeware rack to cool, preventing the muffins from getting soggy bottoms.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

These banana oat pancakes topped with fruit, and nuts, and drizzled with maple syrup are a great delicious way to start the day. If there are any leftovers, I like to make a peanut butter sliced banana sandwich packed in my stash bag to take along with me on a hike or bike ride.  

Servings: Makes 15 4-inch pancakes

Instructions:

1. In a medium-size mixing bowl add the all-purpose and oat flour, sugar, baking powder, salt, and cinnamon.  Mix well.
2. In a separate smaller bowl combine almond milk, mashed banana, eggs, vanilla, and melted butter.  Whisk until well blended.
3. Add the banana wet mixture into the dry flour mixture and blend.  Do not over mix,  batter should be lumpy.
4. Set a griddle or non-stick pan on medium-low heat, add about a teaspoon of butter, and heat to sizzling but not brown.  Drop 1/4 cup of the batter onto the grill keeping about 1 to 2 inches of space between pancakes as the batter will swell.  Cook for 2 minutes on one side. Flip pancakes and cook for another 1 – 1 1/2 minutes.  Pancakes should be golden brown and fluffy.
5. Serve these banana oat pancakes immediately with your favorite fresh fruit topping, nuts, and maple syrup.

*** Note – To make oat flour, process them into your blender or food processor until the oats have turned into flour. It will look similar to sand.  I usually blend a bag of Bob’s Red Mill Old Fashioned Rolled Oats and store them in a 2-quart glass jar in my pantry. If you plan to reduce some of the all-purpose or wheat flour with the oat flour in some recipes, be sure to check online on how to correctly replace flour with oat flour as oat flour is lighter in volume.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

When Irish eyes are smiling, they’re usually up to something!  Make your loved ones smile this month by preparing this hearty Irish Brown Bread.  It’s perfect for breakfast simply topped with butter, or served with soup for a satisfying lunch.

Yield: 1 loaf

Instructions:

Preheat the oven to 450 degrees.

In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed. It will look more like cake batter than bread dough.

Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.

Try pairing this delicious Irish Brown Bread with our Butternut Squash Bisque.

Recipe compliments of Home Chef and OPL Community member Sam Shane

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Strawberries, cranberries, and oranges make for a delicious combination in this sweetheart jam. Use it to dress up the classic PB&J sandwich, or spread it atop homemade scones with crème fraîche. Sweetheart Jam is an excellent yogurt mix-in, a filling for white cake, or a topping for puff pastry, brie, and walnuts. Enjoy it as a holiday or anytime treat, or share a jar with those you love. This recipe is a great way to enjoy this past summer’s frozen strawberry bounty, or you can purchase frozen strawberries and cranberries at your local grocer or farm market. 

Servings:  Makes approximately 9 half pints

Jam Instructions:

1. Using hot soapy water, wash and clean ½ pint jars.
2.  Prepare a boiling water canning bath. Submerse jars in simmering water until ready to fill. Do not boil the water. Wash canning jar lids and bands in warm soapy water and set aside. Place them in the simmering water for 5 minutes before removing the canning jars.
3. Rinse and sort cranberries, discarding any soft or bruised cranberries (you can save the discarded berries for your bird feeder!). If your strawberries have green tops on them, remove the leaves. In a food processor or blender, chop strawberries and cranberries for about 5 – 10 seconds. The fruit should still be chunky and not pureed.  
4. Combine sugar, chopped cranberries and strawberries, orange juice, and orange peel in a 6- or 8-quart saucepan. Over medium-high heat, stir together until the sugar is dissolved. Slowly bring the mixture to a full rolling boil, one that cannot be stirred down, over high heat, and continue stirring for 10-12 minutes until the jam reads 115 degrees Fahrenheit when measured with a candy thermometer.
5. Add ½ teaspoon of butter to help with foam. Skim foam if necessary. Remove jam from heat.
6. Remove canning jars from hot water with a canning jar lifter and place them on a tea towel. Place a wide-mouth funnel into the mouth of the hot jar, and fill it with hot jam, leaving a ¼ inch of headspace. Wipe the jar rim clean. Center the lid on the jar and adjust the band so the band is firmly tight. Repeat this process until all the jars are filled.  
7. Place the jam-filled jars into a boiling water canning bath using a canning jar lifter, being sure that the water covers the jars by at least one inch.  Process jars for 15 minutes in a hot-water bath. Turn off the heat, remove the lid, and let the jars stand for 5 minutes. Remove jars and place them on a thick tea towel to cool for 12-24 hours.

Crème Fraîche Instructions:

1. In a pint mason jar, add the heavy cream and buttermilk.  
2. Stir the mixture and cover it with a mason jar lid and band.
3. Let sit at room temperature for 12 to 24 hours or until thickened. 
4. Refrigerate any leftovers.

Homemade Scones Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Line a 9×13 baking sheet with unbleached, compostable parchment paper or a Silpat mat.
2. Add flour, baking powder, sugar, salt, and lemon zest in a large mixing bowl. Stir until well combined.
3. Cut butter into cubes and add to the flour mixture.  
4. Cut the butter into the flour mixture with a pastry cutter or two knives until the scone mixture is like coarse sand with little chunks of butter.
5. Make a well into the center of the dry mixture and add the buttermilk. With a fork, gently stir until a ball is formed. Use your hands to complete shaping the dough.
6. Roll out to form a 7-inch circle and cut into 6 triangles. Place on the prepared baking sheet.  
7. With a pastry brush, brush the top of each scone with a bit of buttermilk and sprinkle with Demerara sugar. Bake for 10-15 minutes, or 8-10 minutes If making smaller scones.
8. Serve warm with jam and creme fraiche. Enjoy!

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Show your support for local farms and enjoy the bounty of autumn in-season fruit!  According to Washington State University, there are 7,500 varieties of apples grown worldwide, each with their own distinctive flavor.  Choosing a variety depends largely on how you plan on enjoying them.  For this Apple Tea Bread, I chose to use a blend of Honeycrisp and Jonagold apples, which were grown and purchased from my local farmers market, McConnell Farm. 

This bread may just become your next cozy afternoon ritual! Picture a moment of pure comfort and relaxation: a warm cup of tea, a slice of apple tea bread, and your favorite book. 

Yields: One Loaf

Instructions:

1. Heat oven to 350 degrees Fahrenheit. Generously coat a 9×5 inch loaf pan with coconut oil.
2. Cream butter with sugar in a large mixing bowl. Beat in eggs. Add lemon peel.
3. Sift flour with baking powder, soda, salt, cinnamon, nutmeg, and cloves. Add 1/2 cup of dry ingredients to apples and nuts in a small bowl, stirring to coat the apples.
4. Blend the remaining dry ingredients into the creamed mixture. Add vanilla to the milk and alternate with the dry mix. Stir in coated apples and nuts. 
5. Turn the mixture into your greased 9x5x3-inch baking loaf pan.  You can choose to sprinkle the top with cinnamon sugar or raw sugar, if desired.
6. Bake at 350 degrees Fahrenheit for 1 hour or until a cake tester inserted into the center comes out clean. Cool in the pan or wire rack for 5 minutes, then turn out of the pan onto a baking rack to cool thoroughly.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Apple and Dried Cranberry Crisp

What a great recipe for the assortment of delicious apples plucked from your local apple orchard!  This Apple and Dried Cranberry Crisp is a fall favorite!  Enjoy on a picnic, at a holiday gathering, or as an after-dinner dessert with a bit of vanilla ice cream.

Serves 6-8

Inspired by Picnics Collected for Mercedes Benz from the Country Garden Cookbook Series (1994)

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. For the topping, spread the pecans or walnuts on a baking sheet pan and toast for approximately 5 minutes or until lightly browned and fragrant. Let cool, then chop and set aside. Raise the oven temperature to 375 degrees Fahrenheit.
3. In a large bowl, stir together the flour, brown and granulated sugars, cinnamon, and orange zest. Add the butter and, using your fingertips, work it in until the mixture resembles coarse sand. Mix in the pecans and set aside.
4. Place the apples in a bowl and sprinkle with the sugar to make the filling. Add the dried cranberries and stir to mix. Place the filling in an eight or 9-inch baking dish, level the surface, and then spoon the topping evenly over the top,
5. Cover with aluminum foil and bake for 20 minutes until the top is crisp and browned and the apples are tender. 
6. Pack in a portable container with a lid in a picnic basket to take along to your favorite fall picnicking spot.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Neely’s Meadow Apple Pie