Purslane Salad
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  1. 2 cups lettuce, variety of your choice, chopped roughly
  2. 2 cups Purslane, cut roughly
  3. 3 thinly sliced cucumbers
Lemon Vinaigrette Dressing
  1. 2 lemons, juiced
  2. 1 T finely diced shallot
  3. 1 t Dijon mustard
  4. 1 crushed garlic clove
  5. 1 t sugar or agave syrup
  6. 1 t fresh oregano
  7. 1 t finely grated lemon rind
  8. salt and pepper to taste
  9. scant 1/3 - 1/2 cup olive oil
  1. Mix vegetables. Add all the dressing ingredients except the olive oil to a blender and start mixing on a medium speed. Remove the center plastic part of the blender lid while dressing is blending. VERY slowly, start drizzling the olive oil in with the lemon juice-herb mixture. Continue to drizzle all of the olive oil in. By adding it in this extremely slow manner, you should have emulsified your dressing.
  2. Just moments before eating the salad, toss with the amount of dressing you prefer and save the rest for later. Eat, and enjoy!
Annie’s Almost ‘Almost Hatches’ Granola
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  1. 4 cups rolled oats
  2. 1/2 c ea of: sunflower seeds, sesame seeds, flax seeds, & shredded coconut
  3. 1 cup raw almonds
  4. 1 t salt
  5. 1 T cinnamon
  6. 1T vanilla
  7. 1/2 cup oil
  8. 1/2 cup raisins
  9. 1/2 cup dried cranberries
  1. Preheat oven to 325. Put oats, seeds, coconut, almonds, salt, cinnamon in a big mixing bowl. Add vanilla to the oil and mix the oil into the bowl. Spread out on baking pan and bake for 45 minutes to an hour (lightly browned - We use our wood cookstove so the time varies), stirring occasionally. Cool and add dried fruit. Store in 1/2 gallon canning jar. Variations on the theme - you can add any assortment of nuts or dried fruit, or omit things like the coconut (it tends to sweeten it a little but not add a coconut flavor), try a different extract like orange! You could add sweetener, but I don't - I prefer to let folks add what they need when serving.
Granola Pancakes
(makes enough for 2 hungry farmers)
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  1. 1/2 cup flour (I use whole spelt)
  2. 1/2 cup granola
  3. 1 t salt
  4. 1 t baking powder
  5. 3 eggs, separated
  6. 1/4 cup oil
  7. 1/2 cup yogurt
  8. 1 t vanilla
  9. 1 banana, diced (optional)
  1. Mix dry ingredients in a large bowl. Separate eggs and beat whites until stiff. Mix yolks and the rest of the wet ingredients together and add to dry ingredients. Fold in whites and cook on a griddle.
French ‘Tarte Aux Fraises’
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  1. 2 cups fromage blanc
  2. 1 tablespoon lemon zest
  3. 2 eggs
  4. 2 egg yolks
  5. ½ cup sugar
  6. 1 baked tart crust (or use our favorite recipe – see Chef’s Suggestion)
  7. 2 cups assorted fresh berries
If you insist on making your own crust, you'll need
  1. 1¼ cups all-purpose flour
  2. ¼ teaspoon salt
  3. ½ cup cultured butter unsalted, chilled and diced
  4. ¼ cup ice water
  1. Preheat oven to 350°F.
  2. Mix together all ingredients, except the berries, and fill one 9-inch pie tart shell or four 6-inch tart shells with the mixture. Bake until just slightly brown around the edges and almost set. Remove from oven and cool to room temperature or refrigerate overnight.
  3. Arrange berries on top before serving, glaze with apricot jam (mixed with a little hot water if needed) or sprinkle with confectioned sugar.
Directions when making your own crust
  1. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball, but don’t overwork the dough. Wrap in plastic and refrigerate for 4 hours or overnight.
  1. Chef’s Suggestion
  2. Making your own pie shell can be the deal breaker for luscious tarts. Here are some ways you can avoid the pie crust struggle: Buy the crust. Some good ready-made crusts are now available in specialty stores or supermarkets. We recommend the pie shell from our friends at Vermont Mystic Pie. For a tartlet, use a big, flat butter cookie and spread it with the fromage blanc mixture (without the eggs) and top with fruits. Crumbled cookies or crackers, mixed with a little bit of butter, and then pressed into the pan also work.
Artichoke Dip
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  1. 2 jars organic artichokes
  2. 1 block organic Monteray Jack cheese (about $6-$7 size)
  3. 5 big organic garlic cloves
  4. 2 big tablespoonfuls of organic mayo
  1. In a bread pan, spoon out two big tablespoons of mayo, next add artichoke hearts, cut each into about 4 pieces, chop up garlic, shred cheese, cook in a preheated 350 oven until golden brown, about 1/2 hour or so. Eat with Charlie's Patchwork Baguette or Elmore Mountains Baguette, either one you can't go wrong! Enjoy!!!
Salmon with Lime Butter Sauce
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  1. 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
  2. 1 ½ tsp fresh lime zest
  3. 6 T lime butter sauce
  4. Sauce
  5. 1 large garlic clove, chopped 2 Tbls fresh lime juice
  6. ½ tsp salt ¼ tsp black pepper
  7. ½ stick unsalted butter, melted
  1. Prepare grill for cooking over medium-hot charcoal.
  2. Prepare lime butter sauce: Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
  3. Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack 4 minutes. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
Maple-Roasted Turkey with Sage & Smoked Bacon
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  1. 2 sticks unsalted butter, at room temperature
  2. ½ bunch fresh sage finely chopped
  3. Kosher salt and freshly ground black pepper
  4. 1 fresh turkey (12 to 14 pound)
  5. 1 c pure maple syrup
  6. ¼ c hot water
  7. 8 strips smoked bacon
  1. 1. Preheat the oven to 350 degrees F and remove the top rack.
  2. 2. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
  3. 3. Remove the neck and gizzards from the inside of the turkey and rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with stuffing (optional) Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
  4. 4. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
Curried Squash Soup
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  1. 1 large onion
  2. 4 cloves of garlic
  3. 2” ginger
  4. 3-4T coconut oil
  5. 3T curry powder
  6. 1 volleyball-sized squash
  7. 2T lime juice
  8. 2t salt
  9. 1 can coconut milk
  10. veggie stock powder (optional)
  1. 1. As you prep the garlic, onions, ginger and squash – toss any non-rotten scraps into a separate 2quart pot of boiling water to make your veggie stock.
  2. 2. Remove the seeds and peel from the squash and chop into ~1” cubes.
  3. 3. Chop the onions, mince the garlic, peel and grate the ginger.
  4. 4. Sautee all of this over medium-high heat in the coconut oil until it smells amazing and the onions begin to look translucent. At this point turn down the heat and add the curry powder, sauté for 1-2 minutes and then add enough liquid to cover the squash (you can use veggie stock or water and stock powder or just plain water.)
  5. 5. Toss in all the squash and allow to simmer until the squash is tender.
  6. 6. Remove from heat and add limejuice, salt and coconut milk.
  7. 7. Puree using a blender, you may need to add more liquid at this point to thin it out – your choice. Once it is smooth return to the pot to keep warm and voila!
Parsnip Cakes
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  1. 4 Tbls butter, divided
  2. ¼ c minced fresh chives or onion
  3. 1 lb parsnips, chopped
  4. ¼ teaspoon dill
  5. veggie stock or water
  6. 2 bay leaves
  7. salt & pepper
  8. 1-2 cups bread crumbs
  9. 2 eggs
  1. Melt 2T of butter in a medium-sized saucepan and sauté thyme and onions or chives for 2-3 minutes.
  2. Add veggie stock, parsnips, dill and bay leaf and boil until parsnips are tender.
  3. Strain the parsnips and remove the bay leaf. Coarse mash the parsnips and add salt and pepper to taste and add the eggs.
  4. Next add breadcrumb to the mixture until it sticks together and you can form it into small patties (approx 3” wide)
  5. You can either pan-fry the patties in butter until crispy and brown or you can bake them in the oven at 350o for 15 minutes.
  6. Sometimes these are brushed or drizzled with a maple glaze (yummy and very seasonal): 2T maple syrup and 2T water
Lemon-Lavender Polenta Cake
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  1. ¾ c plus 2T soft unsalted butter
  2. ¾ c plus 2T sugar
  3. ¾ c plus 2T almond flour
  4. 7T fine corn flour (masa)
  5. 1½ teaspoons baking powder
  6. ½ tsp salt
  7. 3 eggs
  8. zest of 3 meyer lemons
  9. juice of 3 lemons
  10. ½ c + 1T sugar
  11. 2 tsp chopped fresh lavender (or 3 tsp dried lavender)
  1. Preheat the oven to 350o. Mix together the flours, salt and baking powder. Beat the butter and sugar until light and fluffy. Add the lemon zest. Add 1/3 of the flour mixture, mixing thoroughly, then one egg. Repeat until all the flour and eggs are gone, then scrape the batter into a 9”x 9” pan, and bake for 35-40 minutes. It might not look entirely set in the center, but the edges will have started to pull away from the sides of the pan.
  2. In a saucepan on the stovetop, bring the lemon juice, lavender and sugar gently to a boil. Remove from heat immediately. Prick tiny little holes over the top of the cake with the point of a sharp knife, and drizzle the syrup over the cake (strain it first if you don’t want lavender bits everywhere). Try to allow it to cool before eating….
Emily’s Zucchini Potato Soup
I make this frequently in the winter and my daughter loves it!
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  1. 4c grated zucchini
  2. 2 cloves minced garlic
  3. oil or butter
  4. Vegetable or chicken stock
  5. 3-4 med potatoes, diced
  6. salt & pepper
  1. 1. Sauté minced garlic and shredded zucchini in your oil of choice
  2. 2. Add the stock and puree everything
  3. 3. Add to the puree the diced potatoes and simmer until tender.
  4. 4. Salt and pepper to taste and serve
Chocolate Zucchini Cake
Possible the best chocolate cake I’ve ever had – and that is saying something. This cake has 3 cups of zucchini, which might offset the abundant use of sugar, butter and flour
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  1. 2 c all-purpose flour
  2. 2 c white sugar
  3. ¾ c unsweetened cocoa powder
  4. 2 tsp baking soda
  5. 1 tsp baking powder
  6. ½ tsp salt
  7. 1 tsp ground cinnamon
  8. 4 eggs
  9. 1 ½ c oil or melted butter
  10. 3 c grated zucchini
  11. ¾ c chopped walnuts (optional)
  1. 1.Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
  2. 2.In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt & cinnamon. Add eggs and oil, mix well. Fold in the nuts and zuc-chini. Pour into the pan.
  3. 3.Bake for 50 - 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely and frost with your favorite frosting.
  1. If you’re not in the mood for cake now you might be in the winter or spring so I like to shred the zucchini into quart containers and freeze them. When they thaw a lot of the water separates – I usually pour this off so the cake doesn’t take so long to cook – it doesn’t seem to affect the moistness of the product.
Zucchini Pickles
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  1. 4 lbs zucchini
  2. 1 lbs onions
  3. ½ c salt
  4. 1 quart cider vinegar
  5. 2 c sugar
  6. 2 Tbls turmeric
  7. 2 tsp celery seed
  8. 1 Tbls dried mustard
  9. 2 tsp mustard seed
  1. 1. Cut zucchini into thin slices. Peel and slice onions thinly. Cover with water; add salt. Let stand 1 hour. Drain.
  2. 2. Combine vinegar and remaining ingredients, and bring to a boil. Pour over vegetables. Let stand 1 hour.
  3. 3. Bring to a boil and cook 3 minutes. Pack into hot jars, seal with 2 piece lids and process 10 minutes in boiling water bath.
Zucchini Crusted Pizza (or even a quiche!)
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  1. 2 c grated zucchini
  2. 2 eggs beaten
  3. ¼ c flour
  4. ½ c grated mozzarella
  5. ½ c grated parmesan
  6. optional dry or fresh herbs
  7. Olive oil
  1. 1. Preheat oven to 400. Generously oil a 10" pizza pan or cookie sheet & coat lightly w flour.
  2. 2. Combine all ingredients (1T oil) in a bowl & mix.
  3. 3. Spread into the pan & bake for 35-40 minutes, or until golden brown. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan so it won't break later.
  4. 4. Top with your favorite pizza items and bake at 400 until heated through (about 10 min.)
Kimchi or Kraut
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  1. 1 hd green cabbage
  2. ½ hd purple cabbage
  3. 3-5 scallions
  4. 3-4 carrots
  5. 1 lg red sweet pepper
  6. 3 lg cloves garlic
  7. hot pepper (optional)
  8. 3-4 kale leaves chopped finely
  9. Thumb size amount of grated ginger
  10. 2 tblsp of whey (optional)
  11. salt (sea salt with all the trace minerals is best)
  1. 1. Chop the cabbage into small pieces. Chop all other vegetables into small chunks and mix all ingredients in large bowl.
  2. 2. Add approx. 1 heaping tablespoon of salt for every quart of vegetable matter. (This recipe makes about 4 quarts.) Mix well.
  3. 3. Put into jars and press down with your fist until juices rise above the vegetables. It should rest about an inch from the top of the jar.
  4. 4. Place on counter for about three days and then put into cold storage.
  1. Last summer many people had trouble with their fermented products lasting all winter for two re-asons. We experienced massive rains, which host-ed mold spore proliferation and root cellars did not cool down until December. Keep in mind that you need temperatures in the low to mid 40s for proper stor-age. If a fermented product goes bad you will know by the smell. Sometimes the top layer may be a little funky but underneath that the vegetables are fine.
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  1. small cukes that will fit into jars without chopping
  2. dill flowers
  3. garlic
  4. salt
  5. whey (optional)
  1. Stuff jars with the freshly picked cukes. Add about one clove of garlic, one dill flower and 1T salt to each jar. Add non-chlorinated water and cover cukes. Put lid on and leave on counter for 3 days. Put in cold storage. Pickles tend to last into January or February just fine. After that they can become soft and less delicious.
Coconut Curry with Cashews
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  1. 4T butter or coconut oil
  2. 1 medium onion finely chopped
  3. 2 garlic cloves, minced
  4. 1” grated fresh ginger
  5. 1 t cumin
  6. 3T curry
  7. 2 t salt
  8. ½ t cayenne
  9. ¼ c finely chopped cilantro
  10. 1- 14oz can or 1½ c diced tomatoes
  11. 4 diced chicken breast or 2 blocks diced tofu
  12. ¾ c cashews
  13. 1 can coconut milk
  1. Saute butter, onions, garlic, and ginger for about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add tofu or chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15 minutes.
  2. Just before serving Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes
Dilly Scapes
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  1. 1-2# garlic scapes
  2. 2½ c water
  3. 2½ c white vinegar
  4. 1/8 t cayenne
  5. ¼ c pickling salt
  6. 2-3 large dill head
  1. Place a dill head and ¼ t of cayenne at the bottom of
  2. each pint jar. Next, pack the scapes into the jar. How
  3. many jars you’ll need and how much brine you use
  4. depends on how you pack the jars so you’ll need to be
  5. flexible. I like to stack the rings and then place the straight parts and buds down the center.
  6. In a saucepan heat up the water, vinegar and salt until it reaches a sim-mer. Carefully pour the brine into sterile jars until it covers the scapes and reaches the top of the jar. Cover and allow to cool and then place in the fridge or place in a boiling water bath for 10 minutes
Homemade PlayDough
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  1. 1 cups flour
  2. ½ cup salt
  3. 2 T cream of tarter
  4. 2 T oil
  5. 1 cups water
  1. Pour all ingredients into a large pot and stir constantly over medium heat until a ball forms. Knead the play dough until the texture matches conventional play dough (1-2 minutes). Add food coloring if you want colored play dough.
If you’re not into food coloring you can add 2T of dry turmeric or paprika to the dry ingredients or try some of the following dying tips
  1. BEETS: put all the ingredients EXCEPT the water in a bowl and set aside. Chop or shred beets and boil in 1-1½c water. Allow to simmer for 10-15 minutes uncovered. Strain out the beets and measure the amount of liquid you have. If it’s more than 1-cup boil off some water as it will make the coloring more vibrant. If it’s less, add water. Finally whisk in the remaining ingredients on low heat – since the water is already hot it will thicken quickly.
  2. SPIRULINA: When I added 2T of straight spirulina I found that it clumped and was a little unpleasant so I would proceed as above with the beets and suggest straining it out with a fine sieve.
  3. HAVE FUN!
Peppermint Patties
Serves 48
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  1. 1c coconut oil, soft but not melted
  2. 1t vanilla extract
  3. 1 - 1½ c melted dark chocolate
  4. 3T honey
  5. 2 tsp peppermint extract
  6. ½ tsp salt
  1. Mix together all the ingredients except the chocolate
  2. Place ~ ½ T of filling onto wax paper on a cookie sheet &
  3. spread it out into a 2” circle with the back of a spoon.
  4. Fill the whole sheet with these circle and place in the
  5. freezer. While the filling freezes, melt the chocolate in a
  6. double boiler and allow it to cool to room temperature.
  7. Remove the tray of filling from the freezer and one at a time gently peel them from the wax paper and dip them into the melted chocolate.
  8. Place them back on the wax paper and place the tray in the freezer until the chocolate firms and then store in the refrigerator until serving.
Ellen’s Baked Tofu
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  1. Prep the tofu: Slice tofu into ½" - ¼ " slices. Freeze for at least 24 hours. When ready to use, thaw tofu (this can take a while). Once thawed, place in single layer on a cookie sheet. Cover with another cookie sheet. Weight down the top cookie sheet to squeeze water out of the tofu. Let drain for at least 15 min. Or if you prefer, freeze the entire cake of tofu, then thaw it and squeeze out the water with your hands or the above method and then slice it.
While tofu is thawing mix together the following ingredients
  1. 2 cloves garlic ½ t vinegar ¼ c. peanut butter
  2. 2 T oil 1t freshly ginger 2 t honey or syrup
  3. ¼ c tamari ¼ c boiling water 1/8 t cayenne
  1. Lightly oil the bottom of a baking pan. Cover with a thin layer of sauce. Place a single layer of the tofu in the pan and cover with sauce. Marinate 2-3 hours. Bake at 375 20-25 min. Eat.
Carob Tofu Mint Cream Pie
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  1. 2 T agar flakes with 2/3 cup apple cider or other fruit juice. Heat until well dissolved.
Blend above mixture with
  1. 1½ lbs soft tofu
  2. ¾ c maple syrup
  3. ½ t salt
  4. 6 T carob powder
  5. ¼ c melted butter
  6. 1 t vanilla extract
  7. 3 T mint (or a few drops of mint extract)
  1. Pour into pre baked pie shell. Allow to set. Eat.
Bill’s Baked Tofu
even serious meat eaters like it!
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  1. slice tofu in ¼” or thicker slices
  2. spread slices onto an oiled pan or skillet
  3. Shake/sprinkle tamari, black pepper, garlic powder, nutritional yeast and cayenne powder over the slices
  1. Preheat oven to 450o
  2. bake for 25 -30 minutes-depends on thickness of slices and moisture of tofu
  3. depending on texture of tofu, time will vary in cooking.
  4. tofu will continue to cook a bit after taking from oven
Sweet Potato & Black Bean Burritos
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  1. 1 large sweet potato, peeled and diced
  2. 1 medium onion, chopped
  3. 2 cloves garlic
  4. 2T oil
  5. 2-3c cooked black beans
  6. 1t cumin
  7. 1 t chili powder
  8. ¼ t cayenne
  9. 1-2T Braggs
  10. Tortillas, sour cream, guacamole or avocado, salsa, cheese etc
  1. Placed peeled and dices sweet potato in a pot of water and bring to a boil. While the sweet potato is heating, prep and sauté onions, garlic, oil and spices in large fry pan.
  2. When sweet potatoes have come to a boil, strain and add them to the fry pan. Toss in the black beans, mix well and allow to simmer until the sweet potatoes are tender .Scoop into a tortilla and top and serve with all your burrito favorites.
Winter Squash Risotto with Bacon and Shrimp
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  1. 4 oz bacon or pancetta chopped
  2. 1 lb large uncooked peeled shrimp
  3. 1 T olive oil
  4. 1 large onion, chopped
  5. 1 garlic clove, chopped
  6. 1 c short-grain rice such as arborio
  7. 4 c vegetable broth, heated
  8. 1 lb peeled winter squash, in ½” cubes
  9. 1 T chopped fresh sage
  10. ¼ c whipping cream
  1. Sauté bacon or pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper.
Marisa’s Best Brownies Ever!
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  1. ½ c butter
  2. 1 c sugar
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 1/3 c unsweetened cocoa
  6. ½ c all-purpose flour
  7. ¼ t salt
  8. ¼ t baking soda
  9. Handful of chopped pecans (optional)
  1. Preheat oven to 350
  2. In a saucepan, melt butter. Remove from heat and add eggs, vanilla and sugar.
  3. Beat in dry ingredients and pecans and spread batter into a greased pan.
  4. Bake in preheated oven for 25-30 minutes being careful not to overcook! I usually err on the side of undercooked. They are really fudgy and particularly good when topped with vanilla ice cream! Enjoy!
Cream of Dandelion Soup
Serves 3
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  1. 2 T butter
  2. 2 carrots, diced small
  3. 1 small onion, diced
  4. Handful of dandelion roots chopped
  5. ½ c chicken broth
  6. 2 T flour
  7. 2 T butter
  8. ½ c whole milk
  9. ¼- ½ lb dandelion greens chopped
  10. ½ c cream
  11. ½ T Dijon mustard (don't skip this)
  1. Sauté carrots, dandelion roots and onion in butter until they begin to soften. Add chicken broth, bring to a boil and allow to simmer until roots are tender.
  2. Melt 2T butter in a small saucepan Add the flour and stir well forming a thick paste.. One tablespoon at a time, add the milk until it is completely incorporated into the paste. Add this to the roots, stir well. Add the dandelion green and simmer until they become bright green. Pour everything into a blender and blend until smooth. Return to the saucepan. Stir in mustard and cream and season to taste. Heat through (don't let boil) and serve.
Polenta-Crusted Potatoes with Rosemary & Garlic
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Cook Time
10 min
Cook Time
10 min
  1. 2 pounds red potatoes
  2. 2 T polenta or cornmeal
  3. 2 t salt
  4. ½ t pepper
  5. ¾ c olive oil
  6. 1-2 T rosemary leaves
  7. 8-10 garlic cloves, peeled
  1. Cut potatoes into 1” cubes and place in a medium pot. Cover with cold water. After bringing potatoes to a boil, lower the heat slightly and boil for ten minutes. Meanwhile, preheat to oven to 425°F.
  2. In a small bowl, mix together polenta, rosemary, garlic, salt and pepper.
  3. Drain potatoes well in a colander. Toss with seasoning and toss gently to coat.
  4. In a heavy-bottomed skillet, heat olive oil over high heat. When the oil is very hot, add seasoned potatoes all at once and arrange them so that they are evenly distributed around the pan. Place the skillet on the bottom shelf of the hot oven and roast for 10 minutes. Remove pan from oven carefully and turn each potato so the crispy side faces up. Return to oven for another five or ten minutes.
  5. Transfer potatoes to a colander to drain off any excess oil. Sprinkle with fresh chopped rosemary, if desired, and serve at once.
Sautéed Tofu with Bitter Greens
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  1. 1 # tofu
  2. 3 T soy sauce
  3. 2 T toasted sesame oil
  4. ½ t chili paste
  5. 3 T lime juice
  6. 1 T grated ginger
  7. 2 # bitter greens chopped
  8. 1 t sesame seeds, lightly toasted
  9. ¼ t crushed red-pepper flakes
  10. 6 cloves garlic, thinly sliced
  1. Cube tofu and place on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes and drain off water. While the tofu drains, combine soy sauce; sesame oil; chili paste, lime juice; ginger; and garlic in a medium bowl. Transfer tofu to another medium bowl; toss with half the marinade; let sit for 30 minutes.
  2. Heat a skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.
Blueberry Lemon Cream Cheese Tart
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  1. Crust (crust recipe from Nourishing Traditions by Sally Fallon)
  2. 1c hazelnut
  3. 3/8c melted coconut oil or butter
  4. ¾ c arrowroot powder
  5. ¼ c maple syrup
  6. ¼ t salt
  7. ½ t vanilla
  1. 1 pkg cream cheese, softened
  2. 2-3T maple syrup
  3. zest and juice if one lemon
  1. 1T cornstarch
  2. 2T cold water
  3. 1T maple
  4. 1 qt blueberries.
  1. Blend ingredients until a fine meal is formed. Press into a pie plate and bake at 350o for 10-15 minutes.
  2. After Filling is made, stir thoroughly in a bowl and spread into bottom of pie crust.
  3. After topping is done, let Simmer for 1 minute. Allow to cool and thicken before pouring over cream cheese mixture.
  4. Serve pie chilled or room temperature.
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  1. 1 c Basmati rice
  2. 1 c split red lentils or split mung dal
  3. 3 tbsp ghee or olive oil
  4. 2 tsp black mustard seeds
  5. 2 tsp cumin seeds
  6. 1 onion, finely chopped
  7. ½ tsp dried chilli flakes
  8. 1 tsp turmeric powder
  9. 4 cloves garlic, minced
  10. 2 tomatoes, diced
  11. 2 carrots, peeled and diced
  12. 1 medium zucchini, diced
  13. 6 c water (you’ll need about 7 cups if using split mung beans)
  14. sea salt, to taste
  15. 3 lg handfuls baby spinach leaves
  1. Wash the rice and lentils together in a sieve twice.
  2. Heat 2 Tbls ghee/oil over medium heat in large pot (that has a lid)
  3. Add mustard seeds. After the mustard seeds start to pop, add the cumin, onion and chil-li. Sauté for a few minutes, until onions become translucent. Add the turmeric garlic and tomatoes. Continue to sauté for another 5 minutes until the tomatoes have cooked down.
  4. Mix in the rice, lentils, carrots and zucchini, and stir thoroughly so all the spices and flavors coat the ingredients. Add the water and bring to a boil, then turn down the heat to a simmer Stir in ½ tsp salt and cook for 30–40 minutes with the lid partially on, until you get a risotto like consistency and the lentils are fully cooked. If you find that the kichari is drying out before the lentils are cooked, add some hot (freshly boiled) water. Stir continually while cooking to keep the kichari from sticking to the bottom of the pot.
  5. Once cooked, stir through the spinach and turn off the heat. Mix in the remaining ghee/oil and adjust seasoning to your liking. Serve as is or with a dollop plain yogurt
Cilantro Pesto
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  1. 1 bunch fresh cilantro
  2. 5 cloves garlic, minced
  3. 1 tablespoon white wine vinegar
  4. ¼ c grated Parmesan cheese
  5. ½ tsp cayenne pepper
  6. ½ c walnuts or pecans
  7. salt to taste
  8. ½ c olive oil
  1. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add ¼ c of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
  2. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Tomato Cheddar Dill Soup
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  1. 2 Tbls olive oil
  2. 3 c chopped leeks
  3. 4 ½ c broth
  4. ¼ tsp cayenne pepper
  5. ½ c sour cream
  6. 4 oz sharp cheddar
  7. 4 28-ounce cans diced tomatoes with juices OR 14c diced tomatoes
  8. 6 Tbls chopped fresh dill OR 2 Tbls dried dillweed
  9. Fresh dill sprigs
  1. Heat oil in heavy large pot over medium heat. Add leeks and sauté until ten-der, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
  2. Working in batches, puree soup in processor until smooth. Return to same pot. Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
  3. Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.
Pork Stew with Fennel and Butternut Squash
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  1. 3 pounds 2-inch pieces trimmed pork shoulder (Boston butt)
  2. 2 tsp salt
  3. 1 ts gr black pepper
  4. 1 tsp dried rubbed sage
  5. ½ tsp cayenne
  6. ¼ tsp nutmeg
  7. ¼ tsp ginger
  8. 2 tbls olive oil
  9. 1 c chopped pancetta or bacon
  10. 2 c chopped onions
  11. 3 garlic cloves, chopped
  12. 2 c broth
  13. 1 28-ounce can diced tomatoes in juice OR 3c diced tomato 1 cup dry red wine
  14. 2 large fresh fennel bulbs; fronds chopped and reserved, bulbs cubed (about 5 cups)
  15. 2 lbs peeled and cubed butternut squash
  1. Place pork in large bowl. Mix spices in small bowl; sprinkle over pork, turning pork to coat evenly. Let stand 30 minutes.
  2. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add pancetta and sauté until beginning to brown, about 3 minutes. Set pancetta aside
  3. Add half of pork to pot; sauté until brown, about 8 minutes. Transfer pork to bowl with pancetta. Repeat with remaining pork. Add onions and garlic to pot; sauté until soft, about 5 minutes. Add tomatoes with juices, broth, wine, and pork mixture. Bring to boil, scraping up browned bits.
  4. Cover pot; place in oven. Cook stew 1 hour. Add fennel bulbs, chopped fronds, and squash cubes to stew. Cover and cook in oven until pork and vegetables are tender, about 30 minutes. Transfer meat and vegetables to large bowl; cover. Boil sauce over medium-high heat until thickened enough to coat spoon, about 25 minutes. Return meat and vegetables to sauce; season with salt and pepper. Cool 30 minutes.
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  1. 12 egg yolks
  2. 1 cup maple syrup
  3. 6 cups whole milk
  4. 3 cup heavy cream
  5. 3 tsp freshly grated nutmeg
  6. 12 egg whites
  1. 1. In the bowl of a stand mixer, beat the egg yolks until they lighten in col-or. Gradually add the maple syrup.
  2. 2. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually add the hot mixture to the egg and maple syrup mixture. Then return everything to the pot and cook until the mixture reaches 160o F or thickens and coats the back of a spoon. Remove from the heat, pour into a medium mixing bowl, and set in the refrigerator to chill.
  3. 3. Place the egg whites in a bowl and beat to soft peaks. With the mixer still running gradually add the 3 tbls of maple syrup and beat until stiff peaks form.
  4. 4. Whisk the egg whites into eggnog mixture. Chill and serve.
Quinoa Corn Chowder with Shrimp
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  1. 2 Tbls olive oil
  2. 1 ½ c finely chopped leek or onion
  3. ¾ tsp dried oregano
  4. 1 lb potatoes, diced into ½” cubes
  5. ¾ c quinoa, washed and rinsed
  6. 4 c corn kernels
  7. ½ lb peeled, small shrimp
  8. 1 ¼ tsp salt, plus more to taste
  9. Freshly ground black pepper
  10. ¼ c chopped fresh cilantro
  11. ¼ cup thinly sliced scallion greens
  12. 1 - 2 Tbls lime juice
  1. 1. In a soup pot, heat 1 tablespoon of the oil. Add the leek and oregano. Cook until the leeks begin to wilt.
  2. 2. Add 4 cups of water (or fish or clam broth) and the potatoes. Bring to a boil. Add the quinoa. Boil uncovered for 10 minutes.
  3. 3. In a food processor or blender, process 3 cups of the corn kernels with 1 cup of water to create a coarse puree.
  4. 4. Stir in the corn puree and remaining corn kernels into the soup pot. Adjust the salt and add lots of freshly ground black pepper.
  5. 5. Continue cooking until the quinoa is done, about 2 to 3 minutes more.
  6. 6. Add shrimp, and cook until shrimp turn pink, about one minute. Stir in the cilantro, scallion greens and additional tablespoon of oil.
  7. 7. Add enough lime juice to sharpen the flavors.
Spicy Sweet Potato Wedges with Jalapeño Sour Cream
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  1. 2 lbs sweet potatoes, washed and cut lengthwise into large wedges
  2. 2 Tbls vegetable oil
  3. 2 cloves garlic, minced 1 tsp chili powder
  4. 1 tsp paprika
  5. ½ tsp cumin powder
  6. ½ tsp dried thyme
  7. ½ tsp onion powder
  8. ½ tsp chili flakes
  9. ¼ tsp salt
  10. ¼ tsp black pepper
  11. Pinch of cayenne pepper
Jalapeño Sour Cream
  1. ½ c sour cream
  2. 1 jalapeño pepper, seeded and minced
  3. 2 Tbls lime juice
  4. Pinch of salt
  1. Preheat the oven to 400° F.
  2. In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
  3. While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
  4. Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.
Buckwheat Cranberry Pancakes
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  1. ½ c buckwheat flour
  2. ½ c whole wheat or white flour (spelt works well too)
  3. 1 t baking powder
  4. ½ t salt
  5. 2 t orange extract or orange zest 2 or 3 eggs separated (if you want to)
  6. ¼ c oil
  7. ½ c yogurt or milk
  8. ¼ - ½c sliced cranberries
  1. In a large bowl combine the dry ingredients.
  2. In a separate bowl, mix the remaining ingredients and beat until smooth
  3. If you chose to separate the eggs for fluffier pancakes, beat the egg whites in a separate bowl until fluffy.
  4. Combine the wet and dry ingredients until thoroughly and finally fold the egg whites in to the batter.
  5. Cook a skillet until golden on both sides (the way you usually cook pancakes.
  6. Top with your favorite pancake toppings
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