Recipes inspired by Natural Ingredients and good, Old Fashioned Home Cooking

Join the #RhibaRecipes community where we create and share our favorite recipes. All recipes include 100% Natural Ingredients, grown locally on our small farm in San Tan Valley. Click here to order weekly farmboxes online. We now deliver to Phoenix, Scottsdale and Gilbert, Arizona! 

“For dinner, I made this tasty dish using fresh beet greens from Rhiba Farms.”

“Spread some Hatch Green Chile Cream Cheese on a toasted bagel…”

“Nothing like a childhood favorite to bring back the memories… why not make it healthy?!”

“I grabbed some Medusa Mushrooms that .t would fit my Sourdough English Muffin…”

“What do I do with fresh Parsley and Oregano from Rhiba Farms?”

“I used Rhiba Rhapsody salad mix as the base, adding mushrooms I sautéed yesterday.”

“House Teriyaki, Rhiba Farms Baby Bok Choy and Beet Greens, Jasmine Rice, Jalapeño-Pineapple Jam.”

“Roasted & Pureéd Organic Cauliflower, Speck Wrapped Local Asparagus, Citrus Gastrique, Organic Black Radish”

“I traditionally use greens in savory items, but now that the weather is heating up I’m trying to use them more in smoothies.”

“It quickly became a favorite at our house. And even though my kids are teens now, I still make it from time to time.”

“Featuring several ingredients from this week’s farmbox: Spinach, Chard, Carrots, Cauliflower, Parsley, and Green Onion.”

“I draped a couple slices of prosciutto on top of the cheese and then topped that with some Rhiba Farms Pea Shoots and Beet Green Leaf.”

“Had a lot of fun using multiple ingredients from my RhibaFarms Farmbox in this salad. Arugula, Kale, Beet Greens…”

“I wanted an egg sandwich for breakfast, and I wanted the eggs to be scrambled, but I didn’t want to deal with the eggs falling out.”

“I draped a couple slices of prosciutto on top of the cheese and then topped that with some Rhiba Farms Pea Shoots and Beet Green Leaf.”

“Sautéed Rainbow Chard in a skillet with some olive oil, salt, scrambled eggs and seasoned with zesty garlic salt.”

“Oh my goodness. If you like mushrooms, you need to make @bryantterry’s Marinated Trumpet Mushrooms.”

“Spinach prepared simply. Sautéed in a bit of olive oil and seasoned with kosher salt and pepper.”

“Pita Wraps are a favorite quick meal during the week.”

“Paired with Pearl Oyster Mushrooms and Broccolini Leaves.”

“Made good use of Rainbow Chard from Rhiba Farms. Paired with beans and country bread.”

“I made these sliders to slip extra veggies into my boy’s diet and you can too!”

“Today’s Lunch, Rhiba Rolls with Peanut Sauce. Super easy, this one.”

“Because sometimes you want fancy ice cubes made with edible flowers.”

“Sure you can roast beets, and they’re delicious that way, but why not turn them into a healthy snack?”

“Sometimes it’s nice to keep things simple for lunch, especially if it’s hot out and you don’t want to heat up the house.”

“While I typically think of jasmine rice, today I used basmati, paired with bok choy and a duck egg, both from Rhiba Farms.”

“Brushed with Lemon Oil, topped with Mozzarella, finely sliced Rainbow Chard, pea shoots and Four Pepper Blend”

“Is it breakfast? Is it dessert? Yes. It’s what happens when you turn some amazing chocolate tortillas into a tasty quesadilla.”

“Quick and easy dessert using local ingredients. Plain Yogurt, Wildflower Honey, and Sunflower Cookie from Rhiba Farms.”

“After bringing produce home, I often sauté greens in olive oil and season them with salt and pepper.”

“Kale Chips have been a thing for while now, but I also love Kale salad. I kept what I did pretty basic, so I had an easy lunch today.”

“Along with a scrambled egg, all the ingredients came from my Rhiba Farms Farmbox and made great fillings.”

“Brunch Toast With Medusa Mushrooms and Sunny Side Up Egg. Inspired by my RhibaFarms Farmbox!”

“Breakfast Scramble – I stared by roasting the Medusa Mushrooms from my RhibaFarms farmobx.”.”

“Today’s toast features Arugula and Greek Oregano as well as an egg from my weekly farmbox.”

“Up until now, I’ve always sautéed my chard or used it raw. However, this week I decided to make chard chips.”

“I was excited to use the edible flowers, but wanted to try something I hand not done before.”

“This week I used the carrots and mushrooms to make a rich, vegetable stock, used in a Carrot-Coconut Soup.”

“Everything pairs well together and gives the salad a bit of sharpness, bite while adding some lively color to your plate.”

“What can I cook with fennel? Step outside your comfort zone and try a Sautéed Fennel Omelette.”

“Quick, Easy, Tasty! Try the Smoked Turkey and Collared Greens Sandwich using ingredients from your farmbox.”

“I used the cilantro in the Smothered Beef and the spinach with ginger and green chilies.”

“A quick salad of lettuce, grated golden beet, pea shoots and a hard-boiled egg. “

“Let’s call it, Hard-Boiled Eggs With Fire Roasted Tomato Sauce On Toast.”

“It only requires a few ingredients that you probably already have on hand.”

“All I needed for the recipe was water, lemon balm , and honey.”

“Start with an extra thick, blue corn tortilla and spread a layer of butter on one side…”

“What’s in it? Two small jalapeño, roasted garlic tortillas and Craft Beer Cheddar.”

“Using ingredients from my FarmBox: Add them to leftovers for a new taste/dimension.”

“Check out the Spicy Carrot Cake Bars I made using Carrots from my Rhiba Farms FarmBox.”