Recipes

• 3 15 ounce cans cannellini beans drained and rinsed
• 1 yellow onion finely chopped 
• 4 cloves garlic minced
• 2 tbsp olive oil
• 2 large carrots peeled and chopped
• 1 stalk celery diced
• ⅓ cup white wine I used pinot grigio
• 2 cups chopped Mixed Kale stems removed, chopped 
• 2 ½ – 4 cups vegetable or chicken broth 
• 1 tbsp tomato paste
• 1 tsp salt or to taste
• ¼ tsp black pepper or to taste
• ¼ tsp red pepper flakes omit if you don't like spice
• ¼ tsp Italian Seasoning
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp dried oregano
• Microgreens for garnish

• Saute the finely chopped onion in a large pot or dutch oven with the oil.
• Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly. The browning helps add lots of flavor!
• Add in the white wine and saute until most of the liquid has evaporated, about 5-7 minutes.
• Add in all remaining ingredients except for the kale (see notes about the amount of broth since there is a range, but I recommend starting with 2 1/2 cups), and stir well.
• Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
• Discard the bay leaves, then transfer about 2 1/2 – 3 cups worth of the soup to a blender. Blend until smooth.
• Transfer back to the pot and stir well to combine. If it's too thick, add in more broth until it reaches your desired consistency.
• Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired. I usually add a bit more salt and pepper and a squeeze of lemon juice.
• Serve warm as is or with a hearty bread on the side. Top with your micros of choice and enjoy!

This rainy weather always makes me crave a warm dish, preferably with some glossy noddles and delicious aromatics. This simple recipe for miso mushroom ramen with bok choy and bacon was just what the doctor ordered. Packed with umami flavors and nutritious ingredients, this cozy dish is sure to satisfy your gloomy weather cravings!

What You'll Need

• 2 servings of Public Goods dried ramen noodles, or your noddle of choice
• 1 tablespoon of Buddha's Garden miso paste
• 1 container of sliced mushrooms from Cactus Hat (Lion's Mane or Oyster)
• 2 baby Bok Choy (1 container) chopped. I separate the leaves and the stems
• 4 slices of bacon, chopped
• 1 leek, thinly sliced
• 1 tablespoon of sesame oil (I used the package that comes with the ramen)
• 1 teaspoon of soy sauce
• 1/2 teaspoon of grated ginger
• 1 clove of garlic, minced
• Rice Vinegar or White Wine (optional)
• Salt and pepper to taste

Instructions

Step 1: Cook the Noodles

Bring a pot of water to a boil and cook the ramen noodles (or noodles of choice) according to the package instructions. Drain and set aside.

Step 2: Sauté the Mushrooms

In a skillet, cook your chopped bacon for about 1 minute, just enough time for some of the fat to coat the pan. Add the sliced lions mane mushrooms and cook until they are tender and lightly browned. 

Step 4: Add the Leeks and Bok Choy 

Separate the leaves from your Bok Choy stems. Add chopped Bok Choy stems, garlic, ginger, and leeks to the mushroom and bacon mixture. Sautee until soft and fragrant. Add your miso paste and soy sauce. Stir to combine. At this point, I like to add a splash of rice vinegar or white wine to the mixture. 

Step 5: Assemble the Ramen

Add your cooked noodles and chopped bok choy leaves, stir to combine, and plate! Top it all off with sesame seeds and your choice of micro green, I chose Pea Tendrils! 

Enjoy Your Cozy Meal

The rich umami flavors of the miso and mushrooms, combined with the freshness of the Bok Choy and the smoky goodness of the bacon, create a truly satisfying and comforting dish. So, grab a bowl, cozy up on the couch, and savor the warmth and deliciousness of this tasty noodle dish.

Even though an omelette is simple, something about it screams luxury! This fancy-ish omelette is made with lion's mane mushrooms, pickled onions, and feta cheese. I love feta cheese is an omelette because it adds a hint of light tanginess that I love, while on the flip side, the mushrooms are hearty and meaty. Plus, the pickled onions really brighten up the dish and add a subtle kick, they might be my favorite part! 

I sprinkled a bit of arugula micro greens on top to add both a cute garnish and some more nutrients.

Ingredients (makes 2 omelettes)

• 2 tbsp olive oil
• Hot & Spicy pickled onions (available at the Farm Store)
• 8 oz Cactus Hat Lion's Mane mushrooms 
• 2 cloves garlic, chopped
• 1 tbsp butter, divided
• 6 eggs, beaten
• 2-3 oz feta cheese
• A handful of arugula micro greens

1. Add olive oil to a medium skillet on medium heat. Break up your mushrooms, and add them to the pan. Turn the heat to medium high, and let them sit undisturbed for 2-3 minutes. Mix, and cook for another 3-4 minutes or until mushrooms are cooked down to a nice golden brown. Add the garlic, and and a pinch of salt, and cook for an additional minute.

2. Prepare one omelette at a time by heating up 1/2 tbsp butter on medium heat in a medium non-stick pan. Once the butter is hot, add half of the beaten eggs to the pan, and swirl around to coat the entire bottom layer of the pan. Turn the heat to medium low, and let the eggs set for a minute or two.

3. Add half of the mushrooms and a fork-full of some pickled onions to the left half of the omelette. Add the feta cheese, and once the eggs have set on the bottom, carefully take a spatula under the right side of the omelette, and flip it over to the left. Continue to cook until eggs have fully set, another minute or two.

4. Add your omelette to a plate, and top with some micro greens, and black pepper. Serve immediately.