Spring into summer with this tasty hummus using this perfected to taste recipe.
Take it to a party for a hit dip or put it on your salad for a fresh protein packed dressing.
posts that are recipes
Spring into summer with this tasty hummus using this perfected to taste recipe.
Take it to a party for a hit dip or put it on your salad for a fresh protein packed dressing.
Food deserts are described as geographic areas where residents have limited or nonexistent access to affordable, healthy food options within a convenient traveling distance. It is estimated that roughly 2% of American households live more than one mile from a grocery store and do not own a car*. Food deserts are typically found in communities that are low-income and have a large minority population. What typically occurs in these areas is that the lack of access to fresh foods leaves people to resort to fast food chains or highly processed food that are available at convenience stores. As a result, people living in food deserts are found to not consume enough fresh fruits and vegetables, dairy, and protein to have a nutritionally sound diet.
Add some zing to your rainy days this Spring with this lemon pasta salad.
Prep time: 15 min
Ingredients:
Zest and juice from 1 organic lemon
1 carrot shredded or cut into small pieces
¼ red onion diced
1 box pasta (I used organic penne)
10-15 kalamata olives cut up (add a little juice)
A few pepperoncinis cut up (add a little juice)
Heaping spoonful of fermented sauerkraut (add a little juice)
Olive oil
Vinegar
1 can chick peas (garbanzo beans) drained
Directions:
Cook pasta as directed. Drain and rinse well in cold water until noodles are cool. Add to large bowl. Add lemon juice and zest, carrot, onion, chick peas, olives and their juice, pepperoncinis and their juice, sauerkraut its juice, olive oil and vinegar to taste.
*You may need to add more oil and vinegar or dressing of your choice as it sits, noodles will absorb moisture.
*You can add any veggies, herbs, or dressings you like. You can replace pasta with rice or other grains to have a gluten free delight. Get creative!
Enjoy!
Warm up with a delicious sweet and zesty Irish breakfast.
A sweet and zesty twist on a warm traditional Irish dish is the perfect way to start your mornings in March. Try adding a sprig of mint on St. Patrick’s day to get your green in too!
Prep time: 30 min
Ingredients:
1 c. Irish Steel Cut Oats
3 c. water
Zest from 1 organic orange
Handful of coconut flakes
Handful of chocolate chips
Handful of dried unsweetened cranberries
1 tsp. Agave, honey, or raw sugar
Directions:
Boil water. Add oats. Bring back to boil, then down to a low simmer. Stir often for 20 minutes or until oats are desired tenderness. Add orange zest, sweetener, and cranberries, mix in.
Serve with chocolate chips and coconut flakes on top.
Enjoy!
Serves: 1
2 slices bread
1 avocado
Pinch salt
3 Tomatoes
1/2 Red onion
Small bunch cilantro
Juice from 1/2 lime
Eggs
Prepare salsa with chopped tomatoes, onions, cilantro, lime juice, and a pinch of salt.
Fry eggs and toast bread.
Smash avocado on each slice of toast, add salsa, and top with eggs (and hot sauce for a kick).
Enjoy!
With each winter brings some predictable patterns. Whether it’s more time dedicated to football or to finding a warm place to curl up with a book, we all have our winter habits. When the snow comes, my wife can’t wait to break out the cross country skis. Me? I look forward to making this yummy meal. It can be the centerpiece for a Christmas dinner or part of a simple evening with friends. The crust recipe is easy and delicious, so use it for other savory recipes.
In cooperation,
Tom Wickersham
Crock Pot Apple Butter
8 cups peeled and sliced apples -sweet varieties will make it sweeter of course (*apple peelers/corers/slicers are a good investment when doing big batches)
1 Tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/4 c. organic sugar (less or none if you want it less sweet, the apples are already sweet)
Put apples, spices, and sugar in crockpot with lid and turn it on high for 3-4 hours or until the apples soften. Use a smasher, immersion blender, or regular blender to purify the apples to a consistency you like. Put the mix back in the crock pot with the lid off and cook for 8-12 hours on low. You can do it on a stovetop in a large pan quicker if you want to stir more so it doesn’t burn to the bottom. The idea is to evaporate as much moisture as you can, the longer its on the thicker it will get. When it’s ready, you can eat it, refrigerate it for up to 2 weeks, or *can it.
*Apple peelers/corers/slicers > http://victorio.info/apple-peeler—clamp.html
*For canning instructions refer to a site such as this: http://nchfp.uga.edu/how/can_02/apple_butter.html
Its time to start planning your Thanksgiving menu. If you are looking to try some new recipes to spice up your repertoire, we have tasty options featuring new flavors for you! Keep scrolling below to check out recipes for pumpkin cornbread and lentil stuffing.
Celebrate National Vegetarian Month with a delicious recipe using that butternut squash you picked up at the farmers market!
Did you join us for the Sweet Corn Meet? Kara from Three Pines Farm featured a caramel corn ice cream with sweet corn brittle & it was to die for! 100% of the non-members in attendance joined at the event & we are excited to welcome them to our family!
Check out the winning recipes below, as well as the herb dip Luann Alemao made during her Cooking with Herbs class.