Spring Asparagus with Morels


This is a great seasonal veggie dish that works well as a side but is also hearty enough as a vegan or vegetarian main dish (I double the recipe if using it as a main).


  • 6 Morels, Quartered lengthwise
  • 2 Cups Asparagus, chopped into 1 1/2” pieces
  • 1/2 Cup Shallots, finely minced
  • 3 Tablespoons Amontillado Sherry or dry white wine
  • 4 Cloves Garlic, minced
  • 1 Tablespoon Virgin, Organic Grass-Fed Ghee or Organic Coconut Oil
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 tsp Thyme, fresh (or 1 tsp if using dried)
  • 1 tsp Lemon zest, freshly grated
  • Pink Himalayan salt or sea salt and freshly ground pepper to taste.

Optional Additions:

  • Red pepper flakes
  • Truffle Oil
  • Organic grass-fed butter instead of olive oil


  1. In a large sauté pan, heat coconut oil on medium heat. Sauté morels, shallots, thyme, and garlic for about 3 minutes.
  2. Add asparagus and sauté for another 2 minutes.
  3. Add sherry/wine and continue to cook another 2-3 minutes or until asparagus is bright green and slightly tender but still crunchy.
  4. Toss with extra virgin olive oil, salt and pepper and taste to make sure seasoning is to your taste.
  5. Sprinkle top of dish with lemon zest and serve.

Easy Chicken and Artichoke Soup


I love soup! I don't know about you but to me soup is the ultimate comfort food. This recipe using spring veggies is a cleaned up, lighter version of the Greek avgolemono soup. Try it out and comment below with your thoughts.

• 64 oz. organic, free-range chicken or vegetable broth
• Juice of 1 organic lemon
• 4-6 organic artichoke hearts – water-packed, chopped
• ½ package of organic mushrooms, chopped
• 1/2 bunch organic asparagus, chopped
• 1 organic, pasture-raised egg
• 1 cooked organic, pasture-raised chicken breast chopped or torn
• 1/3 cup of cooked quinoa


  1. Heat broth in a large pot to simmering. 
  2. Add chopped artichokes, uncooked mushrooms and asparagus. 
  3. In a medium sized bowl, beat the egg and add the lemon juice. Slowly pour ½ cup of the hot broth into the egg mixture and stir. Then slowly pour the egg mixture back into the pot and stir into the soup. 
  4. Add the chicken and cooked quinoa. 
  5. Simmer for 10 - 15 minutes and serve hot. 

Makes about 8-10 servings. Can be stored in refrigerator for 5 days or in the freezer for one month. 

Dandelion Salad with Goat Cheese & Apples

Loaded with Vitamins A, K and potassium, dandelion greens pack a nutritional punch. Serve them raw in this salad recipe with fresh, organic goat cheese and apples for added flavor. If you don't have organic apples in season, substitute any firm fruit that's in season. You can embellish this salad by sprinkling in any of our 'SuperSalad Substitutions' listed below.


  • 2 T. cider vinegar
  • 3 T. vegetable or nut oil
  • 1 t. Dijon mustard
  • 1 t. honey
  • Salt and freshly ground black pepper, to taste
  • 1 bunch dandelion greens, washed and dried, stems removed
  • 1/4 lb fresh white goat cheese, crumbled (optional)
  • 1/2 c. walnuts, coarsely chopped
  • 1 apple, cored and chopped into 1/2-inch pieces


  1. Whisk vinegar, oil, mustard, honey, salt and pepper together.
  2. Pour over greens and toss lightly.
  3. Top with goat cheese, nuts and apple.

SuperSalad Substitutions (or Add-ins)

  • Baby Spinach
  • Endive
  • Radicchio
  • Shredded Carrots
  • Yellow Pepper (diced)
  • Pear
  • Pomegranate seeds