Redifarms Roasted Brussels Sprouts

Brussels Sprouts conjure up visions of tiny cabbages that have been brought to the Thanksgiving table in a bland, grey, steaming heap. These little guys often go untouched and just sit on the table in their little pile of sadness. This polarizing dish has been ripping families apart for years, and yet when prepared the…

Read More

The Smoky Microgreen Cinnamon Basil Redifarms Mezcal

Smoky, herbaceous, refreshing, and perfect for those crisp fall evenings around the campfire. This beautifully balanced cocktail is the perfect complement to those cozy fall flavors. Equipment: Cocktail Shaker, Muddler, Cocktail Strainer, Rocks Glass Ingredients: Instructions:

Read More

Redifarms Oyster Mushroom Soup

Soup season is upon us and one of our favorite ways to get in the spirit is with this brothy Redifarms Oyster Mushroom Soup is a delicious, aromatic meal on a crisp fall night. Grab your bowl and spoon, you’re going to want to try this! Slightly adapted from Mississippi Vegan by Timothy Pakron Ingredients: 3 tablespoons…

Read More

Redifarms Lemon Balm Pesto

A new refreshing spin on an old classic. Recipe developed and proven crowd-pleaser by our very own Sarah Wilson UTENSILS: • Kitchen Wizz/ Blender • Measuring Cup • Measuring Spoon • Grater • Glass Mason Jar INGREDIENTS: 2½ cups loosely packed Redifarms Lemon Balm Leaves ¼ cup Cashew Nuts ¼ cup Sunflower Kernels ¾ cup…

Read More