plate of marion blackberries, blueberries, diced butternut squash, diced sweet potato, strawberries and green pas arranged by color

Recipes for Every Color of the Rainbow

Here at Stahlbush Island Farms, we always strive for the most vibrant flavors – and with the most vibrant flavors, comes the most vibrant colors. Each time we’re in the field harvesting, we look for the brightest, most beautiful colors to share with you. At Stahlbush, we grow every color of the rainbow – each as delicious as the next. Here we’ve gathered our favorite colorful recipes that represent every color of the rainbow! They say it’s important to eat your greens, but at Stahlbush we say, why not eat a rainbow?




Strawberry Honey Jam:


3 bags Stahlbush Island Farms Strawberries

1 cup shredded Granny Smith Apple

½ teaspoon freshly squeezed lemon juice

¾ cup honey

4 8 oz. mason jars with screw tops




  • Pour strawberries into a bowl, and let thaw completely
  • Once thawed, drain the strawberries and mash them with a fork or potato masher. Be sure to leave some chunks of strawberries remaining.
  • Use a food processor or potato peel to shred the apple including the skin.
  • Place all remaining ingredients in a large pot and stir to combine. Heat on medium heat until the jam reaches a boil, stirring constantly. Skim off any foam that gathers.
  • Lower the heat and simmer for 20-25 minutes, or until jam thickens.
  • Pour the jam through the funnel into the mason jars, leaving ½ inch room at the top. Screw the mason jar lids tightly, and let stand at room temperature for 24 hours.
  • Store in the freezer until ready to use, up to one year.


Beet Hummus


1 bag Stahlbush Island Farms frozen beets, thawed

1 15 oz. can chickpeas, drained and rinsed

1/3 cup tahini

¼ cup fresh squeezed lemon juice

2 cloves of garlic

1 tablespoon olive oil

½ tablespoon ground cumin

Salt and fresh ground pepper to taste

Parsley to garnish



  • Preheat oven to 450 degrees and prepare a baking sheet with parchment paper. Place thawed beets on paper, drizzle with olive oil, and roast in the oven for 25 – 35 minutes, or until soft. Once done, take out of the oven and let cool almost completely.
  • Once beets are warm (not hot) to the touch, place all remaining ingredients into a high-powered blender or food processor until fully combined.
  • Garnish with parsley and store in fridge for up to 5 days.





Sweet Potato Quesadillas


½ cup Stahlbush Island Farms Sweet Potatoes

1 cup white cheese, like pepper-jack, shredded

1 large flour tortillas

1 teaspoon red pepper flakes

Salt and Pepper to taste

Sour cream, cilantro, and salsa to serve



  • Cook the sweet potatoes according to the package instructions
  • Place one tortilla in a large pan and heat over medium heat. Sprinkle cheese and sweet potatoes over half of the tortilla, until the cheese starts to melt, about 4 minutes. Season with salt, pepper, and red pepper flakes.
  • Gently fold over the other half of the tortilla, and carefully flip. Cook for another 2 to 3 minutes, or until cheese is completely melted.
  • Serve immediately and serve with sour cream, cilantro, and salsa.



Sweet Potato Meal Prep Bowls


2 bags Stahlbush Island Farms Sweet Potatoes

1 can chickpeas, rinsed and drained

2 cloves of garlic, diced

1 tablespoon olive oil

½ teaspoon cumin

½ teaspoon paprika

½ teaspoon oregano

½ teaspoon chili powder

1 tablespoon fresh squeezed lemon juice

Salt and Pepper to taste

Top with chopped spinach or arugula, parsley, cherry tomatoes, and pine nuts



  • Preheat oven to 450 Degrees.
  • Mix together sweet potatoes, chickpeas, garlic, olive oil, and spices together in a bowl until evenly coated.
  • Place mixture on a prepared baking sheet, and place in the oven. Roast for 25 – 35 minutes, or until sweet potatoes are soft and everything is slightly browned.
  • If preparing for multiple meals, portion out evenly into microwave safe containers. Garnish with spinach or arugula, parsley, cherry tomatoes, pine nuts, and fresh lemon juice.




Sweet Simple Corn Salsa

½ bag Stahlbush Island Farms Crazy Corn

1 can black beans

½ red onion, diced

2 roma tomatoes, diced

5 – 7 cherry tomatoes, halved

½ red bell pepper, diced

¼ cup chopped cilantro

1 small avocado, diced

½ teaspoon cumin

Salt and Pepper to taste



  • Cook corn according to package instructions, and set into a bowl.
  • Add remaining ingredients and combine with corn until incorporated. Chill for at least 4 hours, and serve.


Warm Golden Beet Salad

1 bag Stahlbush Island Farms Golden Beets

1 cup chopped spinach or kale

½ small yellow onion, diced

2 cloves garlic, minced

4 ounces goat cheese, crumbled

2 tablespoons olive oil

small handful of walnuts

Salt and Pepper to taste



  • Preheat the oven to 425 Degrees, and place the beets on a prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and roast for 25 – 35 minutes, or until beets are softened and lightly brown.
  • Chop vegetables as beets are roasting. Massage kale or spinach with olive oil, and place in a bowl with the rest of the vegetables.
  • Once beets have slightly cooled, place with other vegetables in the bowl, and add remaining ingredients. Stir well to combine, and serve immediately.





Kale Chips


1 bag Stahlbush Island Farms Chopped Curly Kale

1 tablespoon olive oil

Salt and Pepper to taste



  • Preheat the oven to 350 Degrees.
  • Pour the frozen kale into a bowl, and drizzle with olive oil. Add salt and pepper to your taste, and toss to combine.
  • Lay the kale out onto prepared baking sheets so that it all lies completely flat, without overlapping.
  • Bake for 20 minutes, or until edges start to crisp.


Broccoli and Cheddar Macaroni and Cheese


1 bag Stahlbush Island Farms Broccoli

1 pound pasta of choice

½ cup fat-free milk

1 tablespoon flour

2 cups shredded sharp cheddar cheese

Salt and Pepper to taste



  • Bring a large pot of water to boil, and add pasta and broccoli to pot once boiling.
  • Cook pasta according to the package instructions, and drain when cooked.
  • Return pasta and broccoli to pot, and over low heat, add milk, flour and cheese. Heat until cheese is melted, and creamy.
  • Serve immediately, season, and garnish with fresh parsley or arugula.




Blueberry and Buttermilk Scones

1 ½ cups all purpose flour

½ cup cake flour

3 tablespoons granulated sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

1 stick unsalted butter, cut into small pieces

1 cup Stahlbush Island Farms Blueberries

½ cup low-fat buttermilk

1 large egg, plus 1 large egg lightly beaten for egg wash

½ teaspoon pure vanilla extract

Sugar, for sprinkling



  • Preheat oven to 375 Degrees, and line a baking sheet with parchment paper.
  • Whisk together flours, sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter or your finger, until mixture is combined. Slowly fold in blueberries.
  • In a separate bowl, whisk together buttermilk, 1 egg, and vanilla. Drizzle over flour mixture, and stir lightly with your fingers until dough comes together.
  • Gently knead dough once or twice to incorporate flour.
  • Pat dough into 1 inch thick round, and cut into 12 wedges.
  • Transfer to prepared baking sheet, and brush with egg wash.
  • Bake until golden brown, about 20 minutes.



Marionberry Mini Cobbler

Ingredients for Filling

1 bag Stahlbush Island Farms Marion Blackberries

¼ cup Instant Tapioca


Ingredients for Crust

2/3 cup rolled oats

¾ cup flour

1 cup brown sugar

½ cup butter

1 teaspoon cinnamon

1 teaspoon nutmeg



  • Preheat the oven to 350 Degrees.
  • Place fruit into a large mixing bowl, and sprinkle tapioca over the fruit.
  • Divide fruit mixture evenly among mason jars or other oven-safe containers.
  • Cut butter into dry ingredients, and mix to combine thoroughly.
  • Spread the crust mixture on top of the fruit mixture, and press as much topping as you can into the mason jars.
  • Place mason jars on a baking sheet, and bake for about 25 minutes or until the crust topping is golden brown.





Garlic and Lemon Roasted Cool Cauliflower


1 bag Stahlbush Island Farms Cool Cauliflower

2 tablespoons olive oil

3 cloves garlic

Salt and Pepper to taste

The juice of half of one lemon



  • Preheat oven to 425 Degrees, and prepare a baking sheet.
  • In a medium bowl, combine cauliflower, olive oil, and minced garlic. Season with salt and pepper.
  • Spread the cauliflower on the baking sheet, and roast for 25 – 35 or until cauliflower is soft and starting to brown.
  • Remove from oven, and drizzle with fresh squeezed lemon juice.



Boysenberry Jam


4 bags Stahlbush Island Farms Boysenberries

4 ½ cups sugar

The juice of half of one lemon

1 teaspoon butter



  • Add berries to a pot, and bring to a boil. Once the berries are boiling, add sugar gradually. Gently mash boysenberries as you stir.
  • Boil the berry mixture on high heat for 30 minutes, stirring constantly. Make sure the bottom of the pot doesn’t burn or stick.
  • After 30 minutes, check for thickness by taking a spoonful and testing on a plate. If the boysenberry mixture somewhat stays in place, it is close!
  • Remove the mixture from heat once sufficiently thick, and add the lemon juice. Allow the jam to cool for 5 minutes, before pouring into clean jam jars. Place the lids on, let sit at room temperature for 24 hours, then freeze for up to one year.
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