(612) 599-6628
Email

Featured Healthy Recipes

Embrace a lifestyle where health and taste converge. At Finny's Farm & Co-op, we are dedicated to sharing delicious and healthy recipes in Mankato, MN. Our curated selection of nutritious dishes celebrates fresh produce and supports your journey to well-being with every flavorful bite.

Low-Sodium Chicken Noodle Soup (No Salt Added)

Ingredients
  • 12 ounces of low-sodium egg noodles
  • 2 tablespoons of olive oil
  • 4 garlic cloves, minced
  • 1 sweet onion, diced
  • 4 carrots, diced
  • 2 stalks of celery, chopped
  • 8 cups no-salt-added chicken stock
  • 2 cups of cooked chicken, diced
  • ½ teaspoon of thyme
  • 2 lemons, juiced
  • ½ teaspoon of freshly ground black pepper
  • 1 cup of frozen peas
  • 1 cup of baby spinach
Instructions
  • Boil water in a large pot and cook the egg noodles in it according to package instructions. Drain the cooked egg noodles, and set aside.
  • Heat the olive oil in a large soup pot over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.
  • Add the chicken stock, cooked chicken, thyme, pepper, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.
  • Remove the soup pot from the stove heat and stir in the peas, lemon juice, spinach, and black pepper. Taste and adjust seasonings as needed, adding more lemon or black pepper as desired.
  • To serve, add 1/2 cup cooked pasta to a bowl and ladle the hot soup over the pasta.

Homemade Tomato Soup

Ingredients
  • 1 quart of tomatoes
  • 1 quart of water
  • 1 quart of milk
  • Finely chopped onions and garlic (optional)
  • Feta cheese (optional)
  • Salt, butter, and pepper to taste
  • A little rolled cracker (optional)
Instructions
  • Stew the tomatoes in water until they're soft.
  • Add the milk, salt, butter, and pepper to taste.
  • Bring to a boil and simmer for a few minutes.
  • If desired, add a little rolled cracker and simmer for a few more minutes.
  • Serve hot, topped with feta cheese (if desired). Enjoy!

Salmon Florentine (low sodium)

Ingredients
  • 4-5 Salmon Fillets, skin on
  • 2 tablespoons of olive oil
  • 3 garlic cloves, minced
  • 5 oz Fresh Spinach, roughly chopped
  • 6 oz Button Mushrooms, sliced
  • ¼ Cup Vegetable Broth
  • ¾ Cup Coconut Cream
  • • Kosher salt and pepper, to taste
  • Notes:
  • Heavy cream is a substitute for coconut cream/milk.
  • Fresh spinach is best.
  • Fresh mushrooms are preferred over canned.
Instructions
  • 1. Prep the Salmon: Rinse and pat dry salmon fillets. Season with salt and pepper.
  • 2. Sear the Salmon: Heat 1 Tbsp oil in a pan over medium heat. Add salmon, skin side down, and cook for 4-5 minutes. Flip and cook for 4-6 minutes more, or until done.
  • 3. Sauté the Veggies: Heat remaining oil in the same pan. Add garlic and cook until fragrant. Add mushrooms and cook until tender.
  • 4. Make the Sauce: Stir in broth and coconut cream. Season with salt and pepper. Simmer until thickened.
  • 5. Finish: Add spinach and cook until wilted. Return salmon to pan and top with sauce. Serve hot

One-Pan Low-Sodium Hamburger Noodle Skillet

Ingredients
  • 1 lb extra- lean ground beef
  • 1 package (227 g) sliced mushrooms
  • 3 cloves garlic, minced
  • 1/4 tsp black pepper (optional)
• 1 can (8 ounces) Condensed No Salt Added Cream of Mushroom Soup
• 1 package (12 ounces) curly egg noodles
  • 2 cups water
  • 2 tsp chopped fresh rosemary leaves, or ¾ tsp dried oregano
  • 1 1/2 tsp Worcestershire sauce
• 2 tsp onion powde
• 2 tsp wine vinegar
• 2 cups halved trimmed green beans
Instructions
  • 1. Cook ground beef in large nonstick skillet over medium-high heat, breaking up with spoon, 6 minutes or until no longer pink. Reduce heat to medium.
  • 2. Add mushrooms, garlic and pepper, if using. Cook, stirring for 5 minutes, or until softened.
  • 3. Stir in soup, water, rosemary, Worcestershire sauce, onion powder and vinegar; cook, stirring until boiling. Add noodles. Cover and simmer, stirring once, for 4 minutes. Add beans; cover and cook, stirring occasionally, about 5 minutes until pasta and beans are tender. Enjoy!

Strawberry Crisp

Ingredients
  • FILLING
  • 5 cups fresh strawberries, hulled and quartered
  • 1/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons cornstarch
  • TOPPINGS
  • 1 cup all purpose flour
  • 3/4 cup old fashioned oats
  • 2/3 cup granulated white sugar
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup (1 stick) butter, melted
Instructions
  • 1. Preheat oven: Set your oven to 350°F (177°C).
  • 2. Prepare dish: Grease a deep-dish pie plate or large baking dish with butter or cooking spray.
  • 3. Mix strawberries: In a large bowl, combine strawberries and sugar. Stir until the sugar is dissolved. Add cornstarch and vanilla, and mix until well-coated. Pour into the prepared dish.
  • 4. Make crumble topping: In a medium bowl, combine flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until crumbly.
  • 5. Top and bake: Sprinkle the crumble topping over the strawberries. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.
  • 6. Serve: Let cool slightly before serving. Enjoy warm with vanilla ice cream.

TBD

Ingredients
  • 1 lb extra- lean ground beef
  • 1 package (227 g) sliced mushrooms
  • 3 cloves garlic, minced
  • 1/4 tsp black pepper (optional)
• 1 can (8 ounces) Condensed No Salt Added Cream of Mushroom Soup
• 1 package (12 ounces) curly egg noodles
  • 2 cups water
  • 2 tsp chopped fresh rosemary leaves, or ¾ tsp dried oregano
  • 1 1/2 tsp Worcestershire sauce
• 2 tsp onion powde
• 2 tsp wine vinegar
• 2 cups halved trimmed green beans
Instructions
  • 1. Cook ground beef in large nonstick skillet over medium-high heat, breaking up with spoon, 6 minutes or until no longer pink. Reduce heat to medium.
  • 2. Add mushrooms, garlic and pepper, if using. Cook, stirring for 5 minutes, or until softened.
  • 3. Stir in soup, water, rosemary, Worcestershire sauce, onion powder and vinegar; cook, stirring until boiling. Add noodles. Cover and simmer, stirring once, for 4 minutes. Add beans; cover and cook, stirring occasionally, about 5 minutes until pasta and beans are tender. Enjoy!

Stay Up to Date

Be updated about our latest healthy recipes, recent farm news, upcoming pop-up market events, and more.