Warm up your belly with this delicious, veggie-packed soup! We like to serve it with a few slices of crusty bread. You can pick up tomato plants here at Back Home on the Farm. 

You’ll need:

• 1 small yellow onion, sliced
• 8 oz. cherry tomatoes, halved
• 4 garlic cloves, minced
• ¼ cup sun-dried tomatoes, chopped
• 1 tablespoon tomato paste
• 1 (15 oz) can cannellini beans
• 1¼ cup vegetable broth
• 1 tablespoon cornstarch
• 2 cups baby greens, like baby arugula or spinach
• ¼ cup cream cheese 
• Salt and pepper, to taste
• 1 small lemon, juiced
• ¼ cup fresh basil, sliced, to garnish

To make: 

Over medium heat, add 1 tablespoon of avocado or olive oil in a medium-sized saucepan. Add the onion and saute for 3 minutes until it’s soft and translucent. Add the cherry tomatoes and cook for another 5 minutes, stirring frequently, until they’re slightly softened.

Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute. 

Whisk the cornstarch with a splash of broth in a small bowl. Once blended, stir it into the rest of the vegetable broth.

Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer until slightly thickened and warmed through. 

Stir in the cream cheese until melted into the stew. Add the greens and cook until wilted, about 1 minute. Then, mix in the lemon juice. Add salt and pepper to taste. Top with basil. 

Serve over rice, quinoa, greens, toast, or all alone.

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Enhance your meals with flavor and flair while staying mindful of your health. Herbs and spices, with their depth and variety, offer a heart-healthy alternative to salt and sugar. Choose from an excellent selection of herbs here at Back Home on the Farm!

Basil
With its sweet and peppery flavor, it’s a great compliment to fish and meat dishes. It’s also excellent in pesto, marinades, dressings, and sauces.

Bay Leaves
Bay leaves are primarily used in soups, stews, meats, poultry, seafood, and sauces. They add a woodsy, bitter touch to dishes.

Mint
Sweet and cooling, mint is lovely in salads and pairs well with potatoes and peas. 

Thyme
This peppery and lemony herb adds a punch of flavor to fish, chicken, tomatoes, and roasted vegetables. 

Oregano
Grilling season is almost upon us! Grow this warm and spicy herb for marinating meats and seafood before grilling. 

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Herb marinades are a game-changer for steak lovers! Infusing steak with a blend of fragrant herbs adds a rich depth of flavor. The marinade’s acidity helps tenderize the steak, making it juicy and succulent. Pick up a variety of fresh herbs here at Back Home on the Farm. 

You’ll need:

• 1 cup fresh basil
• 3 scallions thinly sliced
• 2 tablespoons fresh thyme
• 2 tablespoons fresh mint
• 2 cloves garlic
• 1 jalapeno seeded and sliced
• 2 ½ teaspoons salt
• 1 lemon lemon zest
• ½ lemon lemon juice
• ¼ cup olive oil
• 2½ lbs steaks

To make: 

Combine all ingredients except the steaks and place them in a food processor, then pulse until a paste forms.

Pat the meat dry and place it in a shallow baking dish or a freezer bag. Cover the meat with the marinade and refrigerate it for at least 30 minutes or overnight.

When ready to cook, heat the grill to high. Use a paper towel to pat the meat dry, leaving on as much paste as possible. Grill over direct heat or under the broiler until browned on both sides, about 3-6 minutes per side if 1 to 11/4 inches thick and 6-9 minutes if 2 inches thick. Let rest for 5-10 minutes.

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This Creamy Garlic Parmesan Broccoli with Bacon is the perfect recipe for your home-grown broccoli! It will impress and is ideal for family dinners or as a standout side at your next gathering. It’s also keto and diabetic-friendly. Let’s get cooking!

You’ll need:

• 5oz bacon, cut into strips
• 2 tablespoons unsalted butter
• 2 pounds broccoli florets
• 1/2 teaspoon salt and fresh cracked pepper
• 1 teaspoon paprika
• 5 cloves garlic, minced 
• 3/4 cup heavy whipping cream
• 2 tablespoons cream cheese
• 1/4 cup chicken or vegetable stock
• 1/2 cup fresh grated parmesan cheese
• 1/2 cup grated mozzarella

To make:

1. Preheat Your Oven: Start by heating your oven to 375°F 
2. Cook the Bacon: In a large oven-safe skillet (cast-iron preferred for heat retention), fry the bacon over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain the excess fat.
3. Prepare the Broccoli: Drain most of the bacon fat from the skillet, leaving about 1 tablespoon behind. Melt some butter in the same skillet, then add the broccoli florets. Season them with salt and pepper. Be sure to scrape up the browned bacon bits from the bottom of the pan to infuse the broccoli with extra flavor. Stir occasionally and cook for about 6 minutes.
4. Add Flavor Enhancers: Stir in the minced garlic to the skillet and cook for about a minute until fragrant. Then, add the heavy cream, cream cheese, chicken stock, half of the grated cheeses, and a sprinkle of paprika. Turn the heat down to low and let it simmer until the broccoli is tender and the sauce is smooth about 3-4 minutes.
5. Combine and Top: Return the crispy bacon to the skillet and mix well to combine all the flavors. Top the creamy mixture with the remaining grated parmesan and mozzarella.
6. Bake to Perfection: Place the skillet in the oven and bake for about 15 minutes, until the cheese is bubbly and golden. For an extra touch of crispiness, broil the top for the last 2 minutes.
7. Finishing Touches: Once baked, remove the skillet from the oven. Give a final season with some pepper and sprinkle freshly chopped parsley over the top for a pop of color and freshness.

Serve and enjoy!

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