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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.

Holiday Omelette (Low Sodium)

Ingredients
  • 3 eggs
  • 2 tablespoons water
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ½ cup spinach chopped
  • ¼ cup tomatoes chopped
  • 2 tablespoons parsley chopped
  • 1 tablespoon butter
  • Black pepper to taste
Instructions
  • In a mixing bowl, add the eggs, water, onion powder, cayenne pepper, kale, tomatoes, and parsley. Scramble with a fork until the egg whites and yolks are mixed with the veggies and spices.
  • Heat a non-stick skillet over medium heat. Add the butter. Once the butter melts, add the egg mixture to the pan.
  • Cook for 4 minutes until bubbles form at the edges of the omelette, then slide a spatula under half of the eggs, lift, and flip the omelette to the other side. Cook for an additional 2-3 minutes until cooked.
  • Serve with additional parsley or pepper for garnish, enjoy!

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!

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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!

Grilled Steak Salad

Ingredients
  • 𝐕𝐢𝐧𝐚𝐢𝐠𝐫𝐞𝐭𝐭𝐞:
  • 3 tablespoons olive oil - extra virgin
  • 1 tablespoon red wine vinegar
  • 1 garlic clove - minced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Diamond Crystal kosher salt - or a pinch of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper - freshly ground
  • 𝐒𝐚𝐥𝐚𝐝:
  • 5 ounces arugula
  • 2 Roma tomatoes - sliced
  • ¼ cup red onion - thinly sliced ¼ cup kalamata olives - pitted, halved
  • ½ cup goat cheese - crumbled
  • 𝐒𝐭𝐞𝐚𝐤 𝐚𝐧𝐝 𝐌𝐚𝐫𝐢𝐧𝐚𝐝𝐞:
  • 1 ½ pound skirt steak
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
Instructions
  • 𝐏𝐫𝐞𝐩𝐚𝐫𝐞 𝐭𝐡𝐞 𝐯𝐢𝐧𝐚𝐢𝐠𝐫𝐞𝐭𝐭𝐞:
  • In a small jar with a tight fitting lid, add the olive oil, vinegar, garlic, Dijon mustard, salt, and pepper. Seal the lid tightly and shake the jar for a few seconds, until the dressing is emulsified. Set aside.
  • Marinate the steak:
  • Cut the steak in half crosswise into two parts. This will make the ultra-long steak easier to handle and help it better fit on your grill. Blot the steak dry with paper towels.
  • In a small bowl, mix the marinade ingredients (olive oil, vinegar, hot sauce, salt, pepper, onion powder, garlic powder, smoked paprika, and ground cumin).
  • Rub the mixture on both sides of the steak, massaging it into the meat. Let the steak marinate at room temperature for 30 minutes
  • 𝐆𝐫𝐢𝐥𝐥 𝐭𝐡𝐞 𝐬𝐭𝐞𝐚𝐤:
  • Preheat your grill to medium-high and lightly grease it. Grill the steak for about 3 minutes per side for medium-rare (about 2 minutes per side on a dual-contact grill). (See notes).
  • Let the steak rest for 5-10 minutes before slicing.
  • Slice the steak thinly against the grain. Cut each piece crosswise into 2-3 smaller pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the tough muscle fibers, making the meat easier to chew.
  • 𝐀𝐬𝐬𝐞𝐦𝐛𝐥𝐞 𝐭𝐡𝐞 𝐒𝐚𝐥𝐚𝐝:
  • In a large mixing bowl, add the arugula, red onions, and half the dressing. Mix to coat. Transfer the arugula and onions to plates.
  • Arrange the tomato slices around the arugula. Scatter the olives and goat cheese crumbles on top.
  • Top the salad with slices of steak. Drizzle with the remaining dressing and serve.

Pumpkin Pancakes

Instructions
2 Cups All Purpose Flour3 Teaspoons Baking Powder1 Teaspoon Salt1 1/2 Teaspoons Ground Cinnamon1/2 Teaspoon Ground Ginger1/2 Teaspoon Ground Nutmeg1/4 Cup Brown Sugar1/4 Cup Granulated Sugar1 Teaspoon Vanilla Extract1 Cup Pumpkin Puree2 Large Eggs4 Tablespoons Butter Melted1 1/2 Cups Milk
Instructions
  • Preheat griddle or large non-stick skillet to medium heat.
  • In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
  • In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
  • Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
  • Set the batter aside for 5 minutes.
  • Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.
  • Cook each pancake for approximately 4 minutes per side.
  • Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.

Grilled Steak Salad

Ingredients
  • 𝐕𝐢𝐧𝐚𝐢𝐠𝐫𝐞𝐭𝐭𝐞:
  • 3 tablespoons olive oil - extra virgin
  • 1 tablespoon red wine vinegar
  • 1 garlic clove - minced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Diamond Crystal kosher salt - or a pinch of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper - freshly ground
  • 𝐒𝐚𝐥𝐚𝐝:
  • 5 ounces arugula
  • 2 Roma tomatoes - sliced
  • ¼ cup red onion - thinly sliced ¼ cup kalamata olives - pitted, halved
  • ½ cup goat cheese - crumbled
  • 𝐒𝐭𝐞𝐚𝐤 𝐚𝐧𝐝 𝐌𝐚𝐫𝐢𝐧𝐚𝐝𝐞:
  • 1 ½ pound skirt steak
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
Instructions
  • 𝐏𝐫𝐞𝐩𝐚𝐫𝐞 𝐭𝐡𝐞 𝐯𝐢𝐧𝐚𝐢𝐠𝐫𝐞𝐭𝐭𝐞:
  • In a small jar with a tight fitting lid, add the olive oil, vinegar, garlic, Dijon mustard, salt, and pepper. Seal the lid tightly and shake the jar for a few seconds, until the dressing is emulsified. Set aside.
  • Marinate the steak:
  • Cut the steak in half crosswise into two parts. This will make the ultra-long steak easier to handle and help it better fit on your grill. Blot the steak dry with paper towels.
  • In a small bowl, mix the marinade ingredients (olive oil, vinegar, hot sauce, salt, pepper, onion powder, garlic powder, smoked paprika, and ground cumin).
  • Rub the mixture on both sides of the steak, massaging it into the meat. Let the steak marinate at room temperature for 30 minutes
  • 𝐆𝐫𝐢𝐥𝐥 𝐭𝐡𝐞 𝐬𝐭𝐞𝐚𝐤:
  • Preheat your grill to medium-high and lightly grease it. Grill the steak for about 3 minutes per side for medium-rare (about 2 minutes per side on a dual-contact grill). (See notes).
  • Let the steak rest for 5-10 minutes before slicing.
  • Slice the steak thinly against the grain. Cut each piece crosswise into 2-3 smaller pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the tough muscle fibers, making the meat easier to chew.
  • 𝐀𝐬𝐬𝐞𝐦𝐛𝐥𝐞 𝐭𝐡𝐞 𝐒𝐚𝐥𝐚𝐝:
  • In a large mixing bowl, add the arugula, red onions, and half the dressing. Mix to coat. Transfer the arugula and onions to plates.
  • Arrange the tomato slices around the arugula. Scatter the olives and goat cheese crumbles on top.
  • Top the salad with slices of steak. Drizzle with the remaining dressing and serve.

Strawberry Crisp

Ingredients:
  • 2/3 cup old fashioned oats
  • ⅔ cup all purpose flour
  • ¼ cup light brown sugar
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup unsalted butter melted
  • Filling
  • 5 cups halved/quartered fresh strawberries approximately 2 pounds
  • 1-2 tablespoons orange juice*
  • ¼ teaspoon vanilla extract
  • 2-4 tablespoons granulated sugar*
  • ¼ cup all purpose flour
  • vanilla ice cream for serving (optional)
Instructions
  • Preheat oven: Set your oven to 350°F (177°C).
  • Prepare dish: Grease a deep-dish pie plate or large baking dish with butter or cooking spray.
  • 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.
  • Make crumble topping: In a medium bowl, combine flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until crumbly.
  • 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.
  • Serve: Let cool slightly before serving. Enjoy warm with vanilla ice cream.

Beef Noodle Skillet Recipe

Ingredients
  • 1 Tbsp. olive oil
  • 1 lb. ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3/4 tsp. salt, plus more to taste
  • 3/4 tsp. pepper, plus more to taste
  • 3 cups bite-sized broccoli florets
  • 8 oz. egg noodles
  • 1 3/4 cups low-sodium beef stock
  • 1 (14.5-oz.) can diced tomatoes
  • 3/4 cup heavy whipping cream
  • 1 1/2 tsp. Worcestershire sauce
  • 1 tsp. chili powder
  • 1/4 tsp. crushed red pepper flakes*
  • 1 cup shredded Cheddar, Monterey Jack, or a Cheddar-Jack cheese blend
  • 1 green onion, sliced
Instructions
  • In a very large skillet, heat the oil over medium heat.
  • Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched for 4 minutes.
  • Stir in the onion, garlic, salt, and pepper, breaking up the meat. Continue cooking, stirring occasionally, until the meat is cooked through and the onion is tender, 5 to 6 minutes.
  • Stir in the broccoli, noodles, stock, tomatoes, cream, chili powder, and red pepper flakes. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the liquid is saucy but not soupy and the noodles and broccoli are tender, about 10 minutes.
  • Remove from the heat. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.
  • Sprinkle with the green onion and serve.

TDB

Ingredients
Instructions
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