Quinoa Stuffed Acorn Squash


A guest post from Katie:

I love fall and all the great harvest it brings! Squash soups, pumpkin breads and all the warm delicious meals! I made this really easy baked Squash for dinner and can appease vegetarians as well!

The sweet brown sugar melted into the squash as it bakes offsets the savory quinoa veggie mix you’ll stuff it with. There are a million things you could alter in this,so get creative!


1/2 cup of quinoa

1 red pepper

2 carrots

1 acorn squash halved

1 tbsp of organic brown sugar

1 tbsp of butter


Halve the squash and place in a pan at 400 degrees for one hour. I put a little bit of water in the pan so it doesn’t burn the outsides of the squash. About 1 inch of water is fine. Scoop out the insides and place a little bit of butter and brown sugar in each half.

Meanwhile cook 1/2 cup of qunoia as you normally would. I then sauteed some sweeter veggies to mix in. I chose a sweet red bell pepper, diced. And a few carrots shaved. Both are more savory than the squash, but still a tad sweet. After soft, mix in with quinoa.

Spoon mixture into the Acorn squash halves and serve!



Katie is Juicing!

Ripe Fruits or Veggies? Juice it!

Some weeks are busier than others and that may mean eating out a little more than usual or making quick dinners in between checking off your “to- do” list. I for one tend to go in cycles of making a great dinner every night, to some weeks where I eat random snacks to add up to a meal.  My favorite quick go-to is half an avocado lightly salted. I eat it right out of the skin with a spoon! But one thing I hate to see is produce going bad before I use it! Perhaps that nectarine was too ripe or you just weren’t in the mood for plums this week. What I do before they go bad? Juice it.

Juicing foods has shown to be not only an awesome way to absorb all those rich nutrients in fruit but helps your diet and digestive track also. There are a ton of recipes out there for different combinations to try. However, I love just throwing in whatever I’ve got and seeing what I come up with. Always good staples to have are apples and lots of water to slightly sweeten any juice.  Pears are another great juicing fruit.  Berries pack a flavorful punch with just a few and adds beautiful color to it! Just remember to take out the pit of anything you throw into a juicer!



Some Favorites:
2 apples + 1 carrot
1 pear + 1 cucumber + a little ginger
1 apple + fist full of Blueberries + grapefruit

Cilantro Lemon Tuna Salad

A guest post from Katie:
A delicious twist on a classic and easy lunch or snack. Like most recipes we make, they are largely impacted by what is available in my fridge, and this week I had cilantro from our previous Brewers Organics delivery! My husband snuck in some cilantro when I wasn’t looking and I was pleasantly surprised by the combination! He substituted the cilantro for what I usually use; celery for a bit of green and refreshing zing.


Cilantro Lemon Tuna Salad

2 cans of white tuna in water

1 tbsp of mayo (or light-mayo)

1 lemon (cut & squeezed)

1/4 cup of chopped cilantro

salt & pepper to taste


In a large bowl, mix the tuna and lemon juice. I usually mix the lemon juice in first to let the tuna absorb the favor. If you’re not a huge fan of the refreshing taste it gives, you can do 1/2 a squeezed lemon at first and add to taste.

Mix in your mayo slowly, this can also be to taste and texture. If you’d like a dryer tuna salad, this will be just enough, otherwise add a little bit for a creamier texture.

Add in your chopped cilantro and mix well.  For an extra refreshing crunch, add in a bit of celery.

Serve with crackers or as a sandwich & enjoy!

Curry Rice & Steamed Veggies

Katie shares a recipe for Curry Rice & Steamed Veggies


1 cup of white rice

Curry Powder





green beans

yellow squash

This veggie dish is colorful and delicious! Make the rice according to package. Usually 2 cups of water to 1 cup of rice, heat to boil-then simmer til cooked. Once cooked, add your curry spice! It doesn’t take much, but do it at increasing increments to your taste. Add cut Cilantro.

Cut and prepare your veggies to be steamed. I cut the carrots thinly, julienne style, and the yellow squash in rounds. You can really add or subtract your favorite veggies to this dish! The cabbage added great color and a different texture alongside the carrots and broccoli. Boil water and steam veggies for about 10 minutes.


Super easy to make and very healthy! If curry isn’t your thing, just eat with white or brown rice, or even quinoa!

Quinoa Salad



Quinoa has so many fantastic qualities and is so incredibly good for you! Easy to make, like rice, you just have to remember to rinse it thoroughly before cooking. I buy mine in bulk and it lasts quite a long time.

For this salad, I was craving to do something different with my quinoa rather than serving it as a side dish.  I remembered a delicious couscous salad I had once before. So voila, here’s a new option!  Like any salad, you can modify this with what you have available.



1/2 cup of cooked quinoa
3 ramps diced (I cooked these with the quinoa)
1/2 avocado
kale & green leaf lettuce
1/2 cut cucumber
1 egg

The bed of the salad is chopped kale, green leaf lettuce, chopped cucumbers and 1/2 diced avocado. When I cooked the quinoa, I cooked it with some ramps from my previous box to add some flavor and color. Lastly top with a sunny side egg that is a bit runny! The yolk acts as your dressing and adds a ton of flavor. Enjoy this protein rich salad!


Pear & Grape Chicken Salad

chicken salad


This is my absolute favorite salad to make! Perfect for all seasons, I eat it as a whole meal. It is SO delicious and you can make it entirely with organic produce from Brewers Organics!

1 pear diced

1 cup of halved red grapes

1 head of organic red leave lettuce, spinach or other favorite leafy green

1 cup of dried cranberries

1 lb of almond breaded chicken (optional)




Bake chicken at 350º for 25 minutes. Mix fresh ingredients and toss with your favorite balsamic dressing. I like to switch between a cranberry balsamic or raspberry! The chicken is optional, I’ve had it with pistachios as well. The grapes give a fresh juicy burst of flavor to the salad and the pear is a perfect compliment. Most of the needed ingredients are in your upcoming delivery!

Fresh Turkey Tacos



Whats for dinner at your house tonight? Katie is making some fresh turkey tacos!

Fresh Turkey Tacos


2 Tomatoes

1 Avocado

Fresh lettuce or any leafy green

Cut red onion

1 lb of lean ground Turkey

Corn Tortillas


Cook the ground turkey over medium heat until brown and cooked through.

Add taco seasonings (packet or add your own spices! I like to use a Penzy’s spice called Northwoods sometimes for a little different flavor).

Add a cup of water with spices and simmer for 5 minutes.

Prepare toppings: Cut fresh lettuce, avocado, tomato & onion.

I heat my corn tortillas up for a minute to soften them and melt a little cheese on the bottom before I place my toppings on.

A full serving of veggies and lean protein!

Variations:  Diced mango and pineapple along with a white fish instead of turkey!

Adventures in Fennel



New to fennel?  So was Katie.  Here is what she did with it:

Roasted Potatoes & Veggies

1/2 lb of organic potatoes quartered

1/3 cup of olive oil

1 packet of Onion Soup Mix (or homemade equivalent)*

1 red pepper cut into pieces

1 fennel root and stalk cut into pieces


Preheat oven to 375 degrees.  Toss the quartered potatoes in olive oil in a large bowl. Add the onion soup mix, fennel and red pepper.  Toss to coat. Place in a baking pan and cook in the oven for 30 minutes.


Want a natural Lipton Onion Soup Mix copycat?  You can make your own with this recipe:  

3/4 cup instant minced onion

1/3 cup beef bouillon powder

4 teaspoons onion powder

1/4 teaspoon crushed celery seed

1/4 teaspoon sugar

5 tablespoons of this mixture = 1 package of Lipton Onion Soup Mix when cooking


Meet Blogger Katie: Sunny Side Eggs in Pepper Slices



Meet Blogger Katie and check out her beautiful recipe for Sunny Side Eggs in Pepper Slices.

Katie Berg is a freelance photographer based out of Milwaukee, WI who loves art, food and design.  Her photography takes a journalistic approach to whatever she shoots whether it be fashion, food or weddings. Her interest in organic food is propelled by the constant drive to be healthy in mind and body and to support local resources.

Katie graduated with a BFA from the Milwaukee Institute of Art and his since rooted herself in the arts. She also co-owns a local publication, Two Cents MKE magazine, that shares the secret gems that make Milwaukee unique! If she’s not working, you can find her outdoors sailing in the summer or skiing in the winter. Some of the best projects she works on is always due to amazing collaboration among others, helping to create something much bigger than first imagined! Writing and sharing images with Brewers Organics is just that!

Katie recently received her first produce box from Brewers Organics.  Here is what she had to say about it:
My first box from Brewers Organics was delivered this week! I was very excited to unload all my Standard box after it was dropped right at my front door! It really is an extraordinarily convenient service! The grocery store has so many options (and very limited and expensive Organic options) that it’s sometimes hard to think of your weekly meals as you shop and plan ahead. I feel that the contents are like a box of crayons. You have to work with the colors you’re given in the box to make up the picture. I think my weekly box of fruits and veggies will force me to work with those ingredients more creatively, as I pick and choose my veggies out of the box to create a meal. I find in many aspects of life, that working within given boundaries can help make life a little easier and push you more creatively, than the daunting open canvas with all options available to you. I’m very excited that I chose to join Brewers Organics and look forward to the coming weeks where the contents change with the seasons and test my cooking boundaries! Each week will be a new picture, a new meal!
Sunnyside Eggs in Pepper Slices:
This is a really creative and colorful way to serve up breakfast!

(1) Slice orange, red or green peppers whole about 1-2 inches thick

(2) Place the peppers in a skillet with a little bit of oil. Heat and flip so each side is hot and cooked just enough that it’s not raw.  You could also grill them.

(3) Crack the eggs into the pepper slices in the skillet over medium heat. One egg per pepper slice.

I actually separated the yolks and egg whites into two separate bowls. Then poured the egg whites into the peppers first to protect the egg yolk. Then I spooned one yolk into each pepper. Some egg whites may spill out from under the slices, but if you cut them straight, they hold 90% of it, just cut away any excess after they’re done.

I covered the pan to cook the yolks a little faster since these won’t be flipped. Just season with salt and pepper and you’re done!

I served with avocado slices and a little bit of salsa verde to spice it up.