Crispy Garlic, Turmeric and Herb Roasted Potatoes

I don't know if it's my Irish and Polish roots, or the fond memories of my grandmother saving me some her amazing potatoes every time she made some; but, I cannot ever turn down a good potato dish! Mashed, fried, salad, I cant get enough! However, in my humble opinion, roasted is the way to go!

Think about it… how can you say no to a pile of crispy golden potatoes on your plate? In the past couple years, I have made every effort to make my meals healthier while making sure they remain absolutely delicious!

This recipe was developed in an effort to curb my French fry addiction. I love a good fry that is covered in an herby garlicky seasoning (hello First and South… your fries give me life), so when my husband and I were craving fries a few months back I tried to mimic those flavors while keeping it healthy.

Roasted potatoes were the answer I was looking for. I have made this recipe in several variations but this is one of my favorite spice and herb combinations.

These potatoes are crispy, flavorful, and sure to curb that French fry craving! Added bonus: the turmeric in the spice mixture has amazing inflammatory properties, has amazing antioxidant pr properties, aids in digestion and has more! I try and sneak this amazing ingredient into most of my dishes, and it works so well in this one!

The best part of this recipe is that it is husband and friend approved! Every time I have made these they seem to disappear! Stop by our farm stand to pick up some potatoes and parsley so you can try them out and see for yourself! Let me know in the comments what you think! Enjoy!


1/2 tsp dill
2 tsp fresh chopped parsley
3 garlic cloves
1/2 tsp turmeric
1 1/2 tsp onion powder
1/2 tsp paprika
1 tbs olive oil
1 quart of potatoes from Krupski Farms

  1. Preheat your oven to 425°F.
  2. Cut your potatoes into small evenly sized pieces. I usually cut the potatoes in half, and then half them two more times.
  3. Place your cut potatoes into a medium sized bowl, and add your chopped parsley, dill, and the rest of your spices and drizzle with the Olive oil.
  4. Toss all ingredients until the mixture fully costs the potatoes.
  5. Spread the potatoes out as flat as possible on a baking sheet. I prefer to use a baking sheet with a wire rack. This helps to keep the potatoes from burning, while allowing them to crisp up perfectly!
  6. Place the potatoes into the oven and bake for 40-45 min or until golden brown. I usually turn them over once half way through to make sure they crisp up evenly.
  7. Serve those bad boys and enjoy!

I promise that this dish will become a household favorite! This has become highly requested whenever I have potatoes in the house, and I can't ever seem to say no! Try this out a few times, and start experimenting by adding different spices! Try whipping up a sauce for the dipping ( I like to mix up 1/4 cup Dijon mustard, 2 TBS of white wine vinegar, parsley, dill and honey).

I'm willing to bet that you won't even miss those fries you were craving when u try these babies out! I hope you stop by the stand today to pick up your fresh ingredients and try them for yourself!

Happy cooking!

Quick and Easy Mexican Stuffed Peppers

Let's face it, life gets a little busy when summer hits! If you're anything like me you are in a state of shock that it's already August…. I mean where in the heck has our summer gone?!

Since June my days and weeks have been jam packed, and it's hard to remember the last time I had a day to relax and cook my hubby an elaborate meal. Ain't nobody got time for that!

Between the wedding, honeymoon, coming home to the farm being in full swing, and carving out what little time we have left to spend with family, friends and each other, the hours seem to slip away before I have time to plan our dinner. I have been trying out a ton of new quick easy combinations for dinner, and the other night I came up with a real hit!

At first Nick couldn't believe that any meal without meat would be satisfying after a long hot day on the farm; his heart and his stomach was quickly won over by this one! This is a meal that can be quickly made, and you probably have most of the ingredients in your pantry already!

So here are my super quick and Easy stuffed peppers. If you would like to add meat, i suggest cutting the amount of quinoa or rice you use in 1/2 and substituting it with 1 lb of ground turkey or beef. But trust me when I tell you they're amazing without any!

1 cup cooked quinoa (or rice)
1.5 cups basic tomato sauce (nothing too flavorful)
1 15 oz can black beans
1.5 tbs pickled jalepeño
6 Krupski Farms Green Peppers
1 tbs paprika
1/2 tbs garlic powder
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt

  1. Preheat your oven to 425° F.
  2. Cut the tops off of your peppers, scrape out seeds and veins and place in a baking dish. Fill the bottom of the dish with water, only so that about a half inch of the bottom of the peppers is submerged. This will keep them from burning.
  3. In a mixing bowl combine the quinoa and tomato sauce, mixing well until sauce is evenly distributed.
  4. Next add in the diced jalepeño and black beans, stirring until well mixed.
  5. Finally add the most important ingredient (in my very biased opinion) : the avocado. Mix until avocado is evenly distributed.
  6. Spoon the mixture into the peppers until they are full to the top! Place them in the oven and back for 40-45 min, or until pepper is tender and cooked through.
  7. Serve and enjoy these yummy quick, easy, and healthy peppers!

Note: If you are a cheese addict like my husband you can sprinkle the peppers with Parmesan cheese before placing them in the oven, or top with a slice of your favorite cheese for the last 2 minutes in the oven.

See how easy that was! My skeptical husband said several times that he couldn't believe how good the filling was! I'm thinking about trying a variation in which I just use salsa instead of the tomato sauce, but this was absolutely delicious!

If you're short on time this week, try it out! Let me know if you try it and love it! Have a very happy weekend! Happy cooking!

Krupski’s Fresh Cornbread

If you're anything like me, you can't wait to hear that the corn is finally ready to be picked and sold at the farm stand! There is nothing like that first bite of sweet corn to make you feel like summer has truly arrived!

Now that I am married into the Krupski family, you can imagine how much more exciting it is for me when I hear the corn is ready!

Nick and I probably have corn at least 2-3 times a week while it's in season, so I try to get creative with it. Some nights I blacken it in a cast iron skillet with a little salt and pepper and coconut oil and pour it over rice or quinoa or toss it in a salad. Other nights I grill it, or boil it, and sometimes I mix it with black beans avocado, tomatoes and spices to make it into a Tex-Mex side salad.

This week I decided to try something completely different. My mom and dad invited us to a BBQ at their house, and requested corn; which I obliged, but I brought it two different ways. I pride myself with my abilities to create new dinner recipes at the drop of a hat, but I figured it was about time to take a swing at baking.

I hadn't had cornbread in a long while, and generally stay away from it. Although it is absolutely delicious, I know that it is generally soaked with sugar and not the healthiest. So I decided to make my own recipe, made with honey instead of refined sugar and other ingredients that made me feel much better about devouring a few pieces alongside dinner.

Before you say "no sugar!?", I assure you that I had this recipe tested on some of the most honest critics I could.

One of those critics is the toughest, most honest, most blunt and most serious person I know when it comes baked goods: my grandfather. He gave rave reviews, and was my deciding factor to post the recipe.

So here it is, my first ever baking recipe using our own Krupski white corn. I hope you all try it out and enjoy!

1 1/4 cup corn meal (I used Bob's Red Mill)
1 cup coconut flour (you may use regular flour as well)
1 egg
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 salt
1 tbs coconut oil (or butter) melted and cooled
1 tsp vanilla
1 cup Krupski's white corn (removed from cob)
1 cup vanilla almond milk (or regular milk)
3 Tbs pure honey (if you want it to be super sweet add 1 more Tbs)

1. Preheat your oven to 350° F.
2. In a mixing bowl mix together cornmeal, flour, salt, baking powder and baking soda until combined.
3. Add in the coconut oil, vanilla, egg , honey and vanilla almond milk and stir until combined.
4. Mix in the corn. Your batter should be a thick almost pancake batter consistency. If it's too dry just add a little more milk, one Tbs at a time.
5. Pour and smooth out the mixture in a greased pan and pop in the oven for 20-25 min.
6. Devour and enjoy!!!!

I hope you enjoy this and look forward to hearing all about it!

Savory Green Bean Sautée

I am constantly looking for new ways to spice up my dinners. During farm season we tend to eat a lot of the same veggies over and over again and inevitably my husband gets bored of them. It can be challenging to work 9-5 all week and then have the energy to go think of a healthy way to incorporate what he brought me from the farm into a meal.

It is especially difficult for me to get him to eat and enjoy string beans. This is quite frustrating to me as it is one of my FAVORITE summer vegetables. I love them in salads, casseroles, or raw and fresh picked from the field (our dog Rangeley's persona favorite treat).

I am pleased to announce that this summer I finally created a recipe which made Nick enjoy eating his green beans! I combined some of my favorite flavors to create a savory sautéed side of green beans that will make you beg for seconds! All my garlic lovers this one is definitely for you!

It's quick, easy and simply delicious! So stop by the stand, pick up the ingredients and whip this up for your next meal! You are sure to get compliments!


1 LB string beans rinsed and trimmed
1 TBS sesame oil (you can substitute EVOO or coconut oil if you like)
4 cloves of garlic (minced)
1 inch of fresh ginger grated (or 1/2 tsp of ground ginger)
Salt and pepper to taste

Serving size 4

  1. Heat oil in a pan on medium heat. I personally prefer to use a cast iron skillet, but anything will work!
  2. Place your trimmed and cleaned green beans in the skillet or pan, sprinkle with sat and pepper and sautée for 3 minutes.
  3. Add the minced garlic and grated ginger and sautée for another 5 min or until green beans are tender.
  4. Remove from heat, serve and enjoy!

Yes that's really it! How simple and easy was that?! I made this recipe one night when I was in a pinch and needed a quick side dish for a meal I was making for my sister in law, and after rave reviews from her and my husband it has become a staple!

I hope you give this a try next time ur standing in front of your fresh Krupski Farms green beans, and let me know what you think!

Never Buy Canned Pumpkin Again!

It’s that time again!!! Pumpkin lattes, pumpkin bread, pumpkin cupcakes, pumpkin, pumpkin, pumpkin! If you’re like me, as soon as that first crisp day hits I want pumpkin everything! 

Pumpkins are an amazing food! They are rich in beta-carotene which is a powerful antioxidant known to help reduce your risk of cancer. They are also rich in vitamin A which can improve and help aid in keeping that sharp eyesight of yours. Their seeds are filled with plant-based chemicals called phytosterols, which studies show help reduce bad cholesterol levels! Basically a pumpkin is a health food all its own!

I love to bake in the fall and winter, and much of that baking involves pumpkin purée! I do not go to the store for that canned pumpkin stuff, instead I go down to the farm pick out the perfect looking Cheese Pumpkin and get to work! It is beyond easy, and far more rich in vitamins and nutrients than store bought pumpkin. I wanted to share how easy it is with all of you, so you can tell your friends that that pumpkin cake you made was COMPLETELY homemade! 

Krupski Farms Perfect Purée 


1 pumpkin (I prefer cheese pumpkin)

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. With a damp paper towel wipe off any dirt that may be on your pumpkin. 
  3. Cut your pumpkin in half, and then into smaller pieces
  4. Next scoop out the stringy guts and seeds! Don’t throw those bad boys away!!! Save them and roast them! They’re my fave healthy salty snack!
  5. Next cut the scooped pumpkin pieces in half and place on a baking sheet. I line mine with aluminum foil for easy clean up.
  6. Place in the oven for 1 hour. 
  7. Remove from oven when fully cooked. If you like poke with a fork to make sure they are fully cooked. Then let them cool, about 15 min.
  8. Scoop out the meat of the pumpkin into a blender or food processor and puree until smooth
  9. Pour puree into containers and refrigerate up to a week. You may also scoop 1cup servings into ziplock bags and freeze them, laying flat. Voila! You have delicious, nutritious homemade pumpkin purée! Now go make yourself some pumpkin pie!!!

BONUS: Pumpkin Seeds 

If your kids are anything like I was as a kid, they will love digging their hands into the pumpkin guts and sorting out the seeds! I used to LOVE helping my dad roast pumpkin seeds every Halloween, and they are still such a delicious snack!

  1. Leave the oven on 350! 
  2. Take the pumpkin guts and with your fingers squeeze out the seeds into a foil lined cookie sheet. It’s ok if some guts get on there!
  3. Sprinkle with sea salt to taste.
  4. Place in oven for about 20 min, or until golden brown. 
  5. Remove from oven, let cool and enjoy!!!! 

Hope you enjoy these easy, simple, yummy recipes! More to come with that pumpkin purée! Stay tuned!

Grilled Watermelon Salad… Yes GRILLED

So I know what you’re thinking… “You want me to grill WHAT?”, but trust me… YOU want to! Grilled watermelon is one of the most magical tasting treats! It is savory, sweet, salty and basically just amazing.


I have been swimming in watermelon this summer, and it has been absolutely amazing! If you haven’t gotten your hands on a Krupski’s watermelon yet… stop what you’re doing right now and go to the stand. This years crop has been especially delicious! I have eaten my weight in it, and half of that i have eaten as a grilled watermelon salad. I hope you choose to try it, because it is sure to an instant classic.

Grilled Watermelon Salad



1 Medium watermelon

2 Tbs of basil

1 jalepeno (optional)

1/4 cup of feta (or more if desired)

salt and pepper

olive oil

1: Preheat your grill to medium high heat

2: Slice watermelon in half, and then half again and then slice each quarter into triangular pieces

3: Brush a little olive oil on each slice of watermelon and sprinkle with salt and pepper.

4: Place the watermelon olive oil side down onto grill, and brush the other side with olive oil. Sprinkle with salt and pepper. Cook for about 4 minutes on each side (just until they start looking translucent), flipping once. (DON’T worry about the seeds. They will basically melt out of the watermelon, and the ones that don’t are easily removed after the melon is grilled.)


5: Take watermelon off the grill and let cool for a few minutes.

6: Chop cooked watermelon into 1 inch pieces. If there are any seeds left in the melon, take the point of a knife and gently scrape them away. They should easily shake off. Place 1 inch pieces in a large salad bowl.

7: Dice your jalepeno, making sure to remove the seeds first so that it is not overpowering.

8. Chiffonade the basil.


9: Add the basil and jalepeno to the watermelon.

10: Sprinkle the feta cheese on top.


11: Toss and enjoy!

I hope you give this refreshing salad a try! These flavors are so delicious together. This salty sweet treat is a healthy way to satisfy that craving your having, and a surefire way to impress some people at your next bbq.


Tomato, Tomah-to

Tomatoes are not only delicious, but they have amazing health benefits to boot! Did you know that tomatoes are rich in vitamins A, B6, C, K, Folate , magnesium, phosphate, copper and potassium? They also contain beta-carotene and lycopene which help keep your skin looking young, and boost your skins protection against the suns harmful rays! A tomato a day keeps the dermatologist away!

Of all the summer veggies in the world, tomatoes are my absolute favorite!  I blame my father for showing me that cutting up a tomato and simply sprinkling it with a little salt, creates one of the most refreshing and addictive snacks! He created a tomato eating monster! Since I was a little girl, snatching the tomatoes straight off the vine in my mom’s garden, I have anxiously anticipated tomato season.



As fate would have it, I now walk out my back door and have access to an entire field of summer tomatoes of all shapes, colors, and varieties!  So basically, I’m in heaven. As I said earlier, I’m content simply eating a tomato raw with salt, or fresh off the vine; however, over the years I have discovered a few other delicious ways to enjoy this magical fruit!


Here are two of my go-to ways to devour this delicious healthy food!


Caprese Sandwich


IMG_09971 tomato

3 basil leaves

fresh mozzarella

1/3 of a french baguette

1 tbs of balsamic

salt and pepper to taste


1: Cut your piece of bread along the side, butterflying it but not cutting all the way through. Drizzle balsamic on both sides.

2: Slice your tomato and layer it along one side of bread.

3: Slice the fresh mozzarella into about 3-4 slices and layer along the other side of the bread.



4: Chiffonade the basil and sprinkle on top of the tomato. Sprinkle salt and pepper on top.

5: Turn broiler on Hi, and place sandwich in oven. Heat just until cheese melts.





VOILA!  You just made yourself one of the most delicious sandwiches in just a few simple steps! This was one of my favorite college meals, and 6 years later I still can’t get enough!


Farm Fresh Tomato Salad


6 large tomatoes

1 cup of onion diced

1/2 cup of balsamic vinegar (or red wine vinegar which is also phenomenal!)

2 Tbs of extra virgin olive oil

1 Tbs of honey

1 tsp of basil finely chopped (or more depending on preference)

salt and pepper to taste


1: Chop the tomatoes and place in a large bowl.

2: Add diced onions, and tsp of chopped basil.


3: Next add the balsamic, olive oil, honey and salt and pepper.

4: Toss it all together until all ingredients are well combined.


5: Cover and refrigerate for about 30 min so that the tomatoes can marinate in the balsamic mixture.





I have tomato salad in some form at least once a week! It is light, refreshing, quick to whip together, and the perfect addition to any dinner! Depending on my mood I swap the balsamic for red wine vinegar and it tastes just as yummy.

Next time you stop by the stand make sure you grab some tomatoes and try out one of these recipes!  I guarantee you will love them! Plus, your body will thank you for all those amazing vitamins and nutrients you gave it from this amazingly healthful veggie!



Zucchini for Breakfast, Lunch, and Dinner

Summer is in full swing here on the east end of Long Island.  You can tell by the traffic, crowded beaches, and of course the farm stands are as busy as ever!  Summer is my favorite season for many reasons, but as an avid vegetable lover the summer veggies are up there on the list!


So what will you find at the moment if you stop by the Krupski Farms stand?  Right now at the stand we have many of your favorite summer crops including and not limited to tomatoes, cucumbers, onions and beets!  We also have an abundance of zucchini, which happens to be located right outside my own back door!


During the months the farm is producing, my fiancé and I use what is available to us on the farm. Instead of heading to the grocery shop for my produce, I head out into the field or to the stand and grab whatever vegetables are in season at the farm!  The fun part is finding ways to incorporate what I pick into our daily meals.

Since I rely solely on the vegetables from the farm during the summer and fall months, things can get repetitive and I love finding new and creative ways to cook with them!  At the moment, zucchini has been on our table everyday for the last few weeks, and I have yet to get sick of it!  The reason being, there are so many delicious ways to make it! Today I’ll share with you my 3 favorite recipes that I have created for breakfast, lunch, and dinner!

Breakfast: Zucchini Scramble

As we all know this is the most important meal of the day, and I make sure to never skip it! I try to incorporate a veggie or fruit into my breakfast ever day and lately that vegetable has been zucchini.  This recipe has become my go to breakfast this month!

What you will need:

1/2 cup zucchini chopped

1/4 cup onion diced

1 small tomato diced

1 clove garlic minced

3 egg whites

1 whole egg

salt (to taste)

pepper (to taste)

1 dash Mrs Dash garlic and herb  (optional)

feta cheese (optional)

1:Spray a small frying pan with non stick spray (I used Trader Joes coconut oil nonstick) and heat over medium heat.

2: Add chopped zucchini to pan and cook for about 2 minutes, or until begins to soften.


3: Add diced onion to pan and mix with zucchini. Cook until zucchini begins to brown, and onions become translucent.


4: Throw in the minced garlic. Let sweat for about 1 minute.

IMG_02115: Now add the tomato, and sauté for about 30 second. You don’t want to over cook the tomato.


6: Add your egg mixture and start scrambling!  If you’re choosing to add cheese, make sure to add it while the eggs are still a little runny but almost done!


7: Enjoy with a piece of toast with butter (or my favorite, coconut oil and a sprinkle of salt) and a large cup of coffee!


Feel free to add whatever cheeses you prefer, and of course you can use whole eggs instead of egg whites!

Lunch: Balsamic Marinated Grilled Zuchinni

Now this recipe is a side dish. It has become the most requested vegetable dish this summer by my fiancé.  If you love a sweet and tangy dish, this is for you!

IMG_9683What you’ll need:

3-4 zucchini (sliced thin long ways)

a little over 1/2 cup balsamic vinegar

1 tbs olive oil

1 tbs agave (or honey)

1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

1: In a large mixing bowl, mix together the balsamic vinegar, olive oil, agave, garlic powder, onion powder and salt and pepper.

2: Add zucchini and toss.

3: Cover and refrigerate for about 30 min to an hour ( the longer the better).

4: Throw it on the grill, turning over once and enjoy once thoroughly cooked!

Enjoy them on the side of you favorite lunch!



Dinner: Oodles of Zoodles

This has to be one of the most delicious ways to eat a zucchini! I had been dying to try this, and when my girlfriend told me she had bought a spiralizer I jumped at the chance to make it!

What you’ll need:

A spiralizer or Vegetti

1 zucchini (per person)

1 tbs olive oil

salt and pepper to taste

marinara sauce

This couldnt be any simpler!

1: Spiralize your zucchini into delicious pasta strings


2: Over medium heat, sauté your zoodles with salt and pepper for 5 min.


3: Add marinara, meat balls, cheese or any other topping you may desire and devour!



Again, there are so many other ways to enjoy zucchini, like zucchini salad, lasagna, with hummus, etc.; however, these are my top 3 favorite dishes! So next time you find yourself at the stand looking at the zucchini and saying “What the heck am I gonna cook with this?”, make sure to try one of these bad boys out! Hope you all found this helpful! Happy cooking!