our favorite recipes

CoreFoods is launching its first ever recipe collection, full of original, delicious, and (mostly) vegetarian recipes that we love. Feel free to share yours with us by sending them in by clicking on "contact" or by emailing them to CoreFoods@gmail.com! This section is currently under construction, but feel free to continue submitting recipes.


- 1/2 tbsp olive oil - 3/4 cup chopped cremini (or portobello, or shiitake) mushrooms
- 2 tbsp chopped onion
- 1 tbsp flour
- 3 cups 2% milk
- 1/4 cup nonfat dry milk
- 1 vegetable bouillon cube
- 8 ounces frozen artichoke hearts, thawed and finely chopped
- salt and pepper, to taste
- paprika (optional)

Heat the olive oil in a medium saucepan until hot, then saute the mushrooms and onions over medium heat until lightly browned and tender, about 5 minutes. Stir in flour and cook for 1 minute. Stir in milk, dry milk, and vegetable bouillon cube and bring to a boil, stirring constantly. Add artichoke hearts. Reduce heat and simmer uncovered for 5 more minutes. Season to taste with salt and pepper and (optional) sprinkle with paprika.


- 2 beets, diced
- 4 carrots, diced
- 1 onion, diced
- 2 cups diced potatoes
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp thyme leaves
- 1/3 cup dry white wine
- 1 cup torn beet greens
- salt and pepper, to taste

Preheat oven to 400 degrees Farenheit. Place the beet, carrot, onion, potatoes, and garlic in a 9 x 13 inch baking dish. Drizzle with olive oil, then season with thyme, salt, and pepper. Mix well. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baing dish from the oven and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 more minutes. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.


- 2 apples
- 2 carrots
- 1/2 red onion
- 1 handful of arugula, or other greens
- olive oil, to taste
- red wine vinegar, to taste
- salt and freshly cracked pepper, to taste
- herbed goat cheese, to taste

Dice apples into medium size cubes, shave rough slices of carrot with paring knife, slice onion, and mix with greens. Drizzle small amount of olive oil and vinegar, cover with cracked pepper and salt, and mix. Crumble goat cheese on top and toss final time.

PASTA CON TONNO by Amanda Pillsbury

- 2 tsp olive oil
- 3 cloves of garlic, diced
- 1 medium onion, diced
- 1 large bell pepper (red or yellow), diced
- 1 eight ounce can of diced tomatoes
- 1 can of tuna fish (preferably in oil)
- 1 tsp tomato paste
- salt and pepper to taste
- capers to taste (optional)
- prepared pasta of your choice (4 servings)

Heat olive oil over medium heat and add garlic adn onions. Saute until onions become translucent. Add peppers. Saute until peppers become soft. Add diced tomatoes and tuna, saute for another two minutes. Add tomato paste. If the mixture becomes too dry, add half a cup of water and wait until most of the water has evaporated (but not completely!). Add capers, salt, and pepper to taste. Toss pasta with sauce and enjoy! Makes four servings.