This salad included lettuce, hard boiled eggs, cherry tomatoes, red onions, pine nuts and Olive Garden dressing

This salad included lettuce, hard boiled eggs, cherry tomatoes, red onions, pine nuts and Olive Garden dressing

This was THE salad dressing that made me enjoy a salad for the first time EVER.

You see, the salad dressing that I grew up on was ranch and ranch was all I ever had.  Salads were not something I enjoyed as a kid or teen.

Then one night we were having dinner with friends and they served a salad with purchased Olive Garden dressing.  I was mind blown.  I actually liked this salad!

All along, I thought I disliked salads, when in reality it was the ranch dressing I disliked!  I realized I liked the Olive Garden dressing because it was sweet (compared to ranch dressing which is more sour).

I immediately set about to make a homemade copy-cat version of the Olive Garden dressing.  Over the years it has morphed into something that is nothing like the original Olive Garden dressing (I don't even remember what that tasted like).  I just know that this dressing is GOOD. 

I also know that for me to relish a salad, it has to have something sweet on it.  I love making different combinations of fruit+veg that compliment each other, such as:

-Chicken, apple, cashew salad with honey mustard dressing
-Taco or TexMex salad with cilantro and mangos
-Blueberries or strawberries on a salad with lemon poppyseed dressing
-Grapes on an Italian-flavored salad with this dressing:

Nothing-Like-Olive-Garden Dressing

  • 1/2 cup mayonnaise and/or plain yogurt*

  • 1 T. apple cider vinegar

  • 1 T. lemon juice

  • 1 T. olive oil

  • 1 T. honey

  • 1/8 tsp garlic powder or 2 roasted garlic cloves (see how to roast garlic here)

  • 1/4 tsp salt

  • 1/2 tsp italian seasoning

Combine all ingredient and mix well.  Refrigerate for several hours before serving to allow the flavors to meld.

*Use whichever is your favorite, or use a combination.

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These greens are like baby vitamin fairies on your salad


What are microgreens?
Microgreens are baby plants, harvested when they are about 2" tall.

What do they taste like?
They taste like baby versions of the grown-up plant- so pea microgreens taste sweet like peas and radish microgreens are a little spicy like radishes. 

How are microgreens different than sprouts?
Sprouts are seeds that are germinated in water and eaten with the seed, root, and shoot.  Microgreens are grown in soil and only the above-ground portion is harvested and eaten.

Why should I eat them?
Microgreens are much more nutrient dense foods than their fully mature counterparts, because they take all of the important vitamins and minerals found in the mature plant and manage to cram them into a much smaller package.
Researchers have found that microgreens have four to six times more nutrients than the mature leaves of the same plant. 
Think of it like sprinkling baby vitamin fairies on your salad.

What do you do with them?
~ Add to salads
~ Add to wraps
~ Add to sandwiches
~ Add to smoothies
~ Share your ideas in the GG facebook group:

Here are a few things I have made with them recently:

Lettuce, microgreens, carrots, bell peppers, turkey, and pine nuts in this salad.

Lettuce, microgreens, carrots, bell peppers, turkey, and pine nuts in this salad.

Apple cashew microgreen salad with leftover grilled chicken

Apple cashew microgreen salad with leftover grilled chicken

Romaine wrap with turkey, cheese, sundried tomatoes, microgreens, and dressing.

Romaine wrap with turkey, cheese, sundried tomatoes, microgreens, and dressing.



Chicken and Wild Rice Soup

Chicken Wild Rice Soup.JPG

Have you ever read the “My Most Embarrassing Story” page that some magazines feature? My grandma is a subscriber to the “Country Woman” magazine and I’ve noticed how so many of the embarrassing stories happened when a newlywed was cooking for her mother-in-law.

So understandably, I was a little nervous about serving this soup (not having made it before) when my mother-in-law came over for lunch recently.

I am happy to report that I didn’t make a single goof and was complimented by both my husband and mother-in-law. I hope you have equal success with this recipe!

P.S. I have a great relationship with my mother-in-law and have no fears that I will be disqualified as her son’s wife based upon my cooking abilities. :)

This is the wild rice I used.

This is the wild rice I used.


Chicken Wild Rice Soup

1/2 cup wild rice blend
2 cups chicken stock (plus extra if necessary)
1/2 cup diced carrots
3 T butter
1/2 cup diced onion
1/2 cup diced mushrooms
2 garlic cloves
1/2 tsp parsley
1/2 tsp sage
1/2 tsp thyme
3 T flour
1 tsp salt
1/4 tsp pepper
2 cups milk
1 cup pre-cooked and chopped chicken

Note: I like to soak my rice in water (about a cup) for 6-24 hours ahead of time. This makes it easier to digest AND it reduces the cooking time. After soaking, I drain the water and proceed with the recipe. If you are not soaking the rice, then you will need to add an additional 1/2 cup of chicken broth when cooking.

Place the soaked and drained wild rice, chicken stock, and carrots in a pot. Simmer until rice is tender, about 30-45 minutes.

When the rice is nearly done cooking, in another pot, melt butter and add onions and mushrooms. Saute until onions are tender.
Add garlic, parsley, sage, and thyme and saute briefly until fragrant.
Add flour and cook for a few minutes.
Add milk gradually, whisking out the clumps. Cook until thick.
Add salt, pepper, and chicken.
When the rice is done cooking, add it to the milk mixture. If you would like the soup thinner, you can add some more chicken stock.
Best served with grated cheese on top!

Makes 3-4 servings.

Comment if you make this!

Raspberry Almond Pear Smoothie

I have made a discovery when it comes to smoothies: The right combination of fruit can make a huge difference. I have found that pairing a strong, tart flavored fruit with a mild and sweet fruit makes a winning combination.

Take for example blueberry. I personally find a smoothie with just blueberries “dull” tasting. However, adding a bit of orange juice or a whole orange makes the flavors “pop”.

Frozen strawberries can be bold and tart, but combining them with a mild and sweet banana is a classic combination.

The same applies with this raspberry pear smoothie. Pears are sweet and mild while raspberries are tart and in-your-face. The almond flavor adds interest, making this a unique and exciting smoothie. Let me know if you agree!

To get the recipe for this customizable granola with crispy clusters,  go here .

To get the recipe for this customizable granola with crispy clusters, go here.

Raspberry Almond Pear Smoothie

1 1/2 cups plain yogurt
a fist-sized amount of frozen raspberries
a fist-sized amount of frozen pears (about one whole pear)
1 T. almond butter
1 scoop protein powder
a few drops of pure almond extract (can substitute vanilla)
a few drops of stevia extract (or your favorite sweetener)
6 ice cubes (this will make a thick “soft serve” smoothie- omit if you want it to be drinkable)

Blend until smooth. Makes 2 servings.

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An Exciting Change for Glory Garden in 2019!

Since getting married in November and moving in to Sioux Falls, I have gotten asked what my plans are with Glory Garden, since I am no longer living on my family's farm near Crooks.

When I started Glory Garden the spring I graduated high school, it was just

  • 1 girl

  • 1 garden

  • and 1 mission: to glorify God in all that we do.

Since then, Glory Garden has been blessed with rapid growth thanks to your support- we have increased the variety of products we offer AND the number of families we serve.

Over the past few years, as I have sought to understand your needs, here is what I have heard:
-You want high quality local food (fresh, delicious, and beautiful).
-You want to buy it from someone you trust.
-You have your hands full caring for your families and need to shop quickly and easily.

As I was facing the challenge of growing enough to meet the demand, I began to connect with other growers nearby and realized they were facing the challenge of marketing everything they were already growing.  I was thrilled to find that the quality of what they were producing often exceeded what I was growing myself.  For example:

-Trevor Gilkerson grows tomatoes and cucumbers in a greenhouse and is able to have them ripe months before mine would ever be ready.

-My lettuce would always go bitter in the summer heat, but Ian Caselli knows how to use shade cloth and frequent watering to keep the lettuce mild and sweet all summer.

-I have NEVER been able to convince broccoli or cauliflower to yield anything worth eating, but Richard Mulder knows the secret.

That's why Glory Garden is making a big shift in 2019: almost everything we offer will be grown by our local partner farmers.  This will allow me to do what I do best: give you convenient access to local food, while they do what they do best- produce the best fresh produce, eggs, and honey you have ever tasted.

The result is that you will get a larger selection of high quality fresh produce for a larger part of the year (because some of our growers use greenhouses!).

Thank you so much for coming along on this journey as we make fresh local produce easy and convenient for families in Sioux Falls to access!

We are no longer just 1 girl or 1 garden, but we still have 1 mission: to glorify God by serving YOU!


FAQ: "Is Glory Garden Organic?"

“Is Glory Garden organic?”

I’m so glad that you care enough to ask! I've gotten alot of questions lately about whether the farms who grow food for Glory Garden are organic or chemical free. 

So let's talk about organic for a minute, shall we?

For a large grower out in California who is shipping to HyVee, it makes sense to go through the extra effort of paperwork and expense to have the organic certification.  The organic sticker is your assurance that someone is inspecting that farm out on the other side of the country to verify that they are organic.  But when you are buying from someone local, you don't need that sticker.  I am talking to these farmers myself. 

I know firsthand what it is like to lose your whole crop of cucumbers to bacterial wilt.  I know what it feels like to be working 7 days a week in the spring and be thinking, "I should have gotten those carrots planted 2 weeks ago."  We commiserate over the evils of squash bugs and geek out about aphid control.

I understand why we as small-scale farmers strive so hard to grow without chemicals.  If we are going through all this work to grow high quality food for our communities that tastes amazing and is impossible not to rave about, we sure as heck don't want to be spraying chemicals.

So the short answer is: all of our growers do the best they can to use organic growing methods, but none of them are certified organic.  If a grower does have to use a chemical on a specific crop, I will put it in the product description (cucumbers are the only thing I have had to do this with).

Each product description lists the farm where it is coming from.

Want to meet the farmers who grow your food?  Click here!

I would love to answer any other questions you may have. You can email me at:

Crispy, Clumpy Granola that Doesn't Taste Homemade


Have you ever tried making homemade granola hoping for bites of crispy clusters and been disappointed that it turned out all crumbly with tiny loose pieces of nuts and oats? Why doesn’t it stick together in clumps like your favorite store-bought granola?

I discovered a secret addition and a few techniques that yield a granola with snackable clusters.

The key ingredient is egg whites, which act as a glue, binding all those nutritious ingredient together into crispy chunks of goodness.

It also helps to press the granola down on the baking sheet to stick everything together before baking.

When baking, only stir if necessary to keep the edges from burning. Keep stirring to a minimum and do it gently to keep the granola chunks intact.

Smoothie and granola.JPG

I have been making this granola recipe for years and I love it because I change up the ingredients every time and it never goes wrong, as long as I use the basic formula.

You might say this is a “customizable-build-your-own-granola” recipe.

Here it is:

Crispy, Clumpy Granola that Doesn’t Taste Homemade

2 egg whites
2 T. melted butter (or oil, such as coconut oil)
1/4 cup honey (or maple syrup) (1/4 cup for a mildly sweet granola; use 1/2 cup if you want it sweeter)
1 tsp vanilla
1/2 tsp almond extract (optional)
1/4 tsp salt (omit if your nuts are already salted)
4 cups total of dry ingredients. I used:
1/2 cup shredded coconut
1 cup chopped nuts and seeds (almonds, cashews, pecans, peanuts, pumpkin seeds, sunflower seeds)
1 1/2 cups rolled oats
1 cup puffed rice, aka rice crispies (I used these)

Preheat oven to 250 degrees (if you have a dehydrator* that is preferable, but the oven works fine, too).

Beat egg whites until frothy.

Beat in butter, honey, vanilla, almond extract, and salt.

Add the dry ingredients one at a time and mix well after each addition to ensure that the wet ingredients thoroughly cover the dry ingredients. I like to mix them exactly in the order listed above.

Spread granola evenly on a greased cookie sheet. For extra clumpy granola, press down with a spatula to pack it together.

Bake for 45 minutes. If the edges are browning, stir gently, rotate pan and return to oven.

Bake for 15 minutes. Check to make sure it’s not burning. Stir only if necessary.

Bake for another 15 minutes. Granola is done when it’s golden brown and 99% crispy. It will become 100% crispy as it cools. I found that my granola takes 1 hr 15 minutes total at 250 degrees in my oven.

Granola will store in an airtight container for several weeks.

*If using a dehyrator: Spread evenly on dehydrator trays, packing it down, and dehyrate at 160 for 8-12 hours.

Comment if you make this recipe and share how you customized it!

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6 Potato Soup with Butternut and Quinoa


I made this soup for my fiance Joshua after he had a hard day. It was the perfect comfort food and he gave it 10 out of 10 stars. I later made it a second time and included parsnips. This time he rated it 8 out of 10 stars because of the parsnips… I guess he isn’t a fan of parsnips. LOL.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

I call this “6 Potato Soup” because I used all six of the varieties of potatoes we offer, which gave the soup a rainbow of colors. Feel free to use any kind of potato you like.

6 Potato Soup with Butternut and Quinoa

1/4 cup quinoa
1 lb potatoes, cut into 1/2” cubes (any kind)
1 T. oil
1 onion, chopped
1/4 cup mushrooms, minced (optional)
1 garlic clove, minced
1 tsp thyme
1 tsp sage
1 cup butternut squash, cut into 1/2” cubes
3 cups chicken stock
3/4 tsp salt, more or less to taste
1/8 tsp pepper
1 cup precooked chicken, chopped

In a small pot, cook the quinoa according to package instructions. Here’s a great tutorial on cooking quinoa.

Meanwhile, in another pot, boil the potatoes until tender. Drain.

In a large pot, heat the oil. Add onions and mushrooms and saute until golden and tender. Add garlic and saute briefly until fragrant.

Add the herbs, butternut squash, chicken stock, salt and pepper. Cover with a lid and simmer until the squash is tender. Add the cooked quinoa, potatoes, and chicken and heat through. Adjust seasoning if necessary.

Serve with grated cheese.


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Pureed Parsnip and Butternut Soup

Pureed Parsnip and Butternut Soup.JPG

I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup.  After the work of cutting the vegetables is done, it is pretty much hands-off.

Cut up your vegetables like so and place in a pot to simmer.

Cut up your vegetables like so and place in a pot to simmer.

Pureed Parsnip and Butternut Soup

3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into         1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 T grated fresh ginger*
1 tsp salt
1/4 tsp pepper
1/2 cup cream (optional)

Place all the ingredients except cream in a large pot.  Cover and simmer for about 20 minutes, until the vegetables are fork tender.
Transfer to a blender and puree until smooth.
After ladling the soup into bowls, pour 2 T. cream over the top of each bowl and gently swirl it in. Top with grated cheese and minced parsley. It’s also good with a dollop of sour cream or herb pesto.

Yields about 4 1/2 cups soup.

**Want to know my trick for always having fresh ginger on hand and ready to use?

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How to Saute Anything Green- A Foundational Technique You Need to Know

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale with yellow onions

Sauteed kale with yellow onions

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed swiss chard garnished with green onions

Sauteed swiss chard garnished with green onions

How to Saute Greens

The essentials:

  • 1 tsp oil/fat of choice (whatever you prefer)

  • 1/2 cup sliced onions

  • 1 bunch of chard, 1 5 oz bag of kale, or 1 5 oz bag of spinach (can also use radish greens or dandelion greens or nettles if you are adventurous!)

  • Salt and pepper to taste

Optional add-ins:

  • Carrots peeled into ribbons using a vegetable peeler

  • 1 tsp fresh grated ginger

  • 1 T. coconut aminos

  • A handful of pine nuts

  • A handful of grated parmesan


Wash the greens, then tear or cut into 1" pieces.

Heat oil in skillet.

Add the onions, greens, and carrot ribbons (if using) to the skillet.

Cook for several minutes, flipping occasionally.  If you would like to retain some of the moisture in the greens, you can cover the skillet with a lid to trap the steam.

When the greens are tender and reduced in volume (but still green bright green), remove from the heat and add the seasonings: salt and pepper, ginger, coconut aminos, pine nuts and/or parmesan.


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