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Vegan Grilled Eggplant Dip

  The first thing that comes to mind when you have a grilled eggplant dip is the IMG_0399familiar Mediterranean treat baba ghanoush.  Interestingly, the Arabic term means "pampered papa" or "coy daddy", perhaps with reference to its supposed invention by a member of a royal harem.  Not sure what that has to do with the recipie, but wikipedia is a fanscinating place! This dip
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Chicken Dressing

At the Thresher's Day event, there seemed to be a lot of folks asking for this recipe. So we are sharing it for everyone. Enjoy! 1 gal. bread, cubed 3 tablespoons butter 2 cups potatoes 1 cup celery 2 cups chicken 1 cup broth (or more) 6 eggs 1 tablespoon salt 1 tablespoon pepper 1 qt milk 1 heaping tsp chopped onion Brown butter and bread cubes in skillet, toasting and stirring until brown. Chop fine, then cook potatoes, carrots, and celery together until almost soft, with salt (1 tsp).  Cook boney pieces
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Parker’s Musings on Week 11

Consider using Dragon Tongue Beans as shelling beans. Recently when I was doing a cooking demonstration at the Downtown Farmers Market I spoke with a couple of people from Peru. They were very interested in the Dragon Tongue beans, surprised that I was blanching the beans and using the pods as well as the beans. They offered some suggestions and I discovered a great new treat. Fresh shelled beans, still somewhat soft, are tasty and easy to prepare. They are often
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Choked Up Summer ‘Maters

Erin has an affinity for stuffing vegetables.  Not only do you get awesome presentation, but you get to eat the vessel your food comes in.  Usually when you think of good vegetables to stuff, peppers, eggplant, squash and other large sturdy foods come to mind.  This recipe is a bit outside the box to help us cope with the bounty of maters (aka tomatoes) this time of year.photo 4-2 Its really quite simple.
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Week 10 | What I’m Making

Week 10 | What I'm Eating After missing last week's box as I was traveling, I was excited to pick-up this week's bag and catch a glimpse of what was inside.  I'll be honest - I don't like to peek at the newsletter but rather be surprised.  It's become a fun game of sorts for my children and I, after we return home from our weekly pick-up to take out each item one
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Dinner Tonight – Pad Thai

Pad Thaipad thai
  • 3 zucchini or yellow squash, spiralized into noodles (see video of making noodle)
  • 2 cups bean sprouts
  • ¾ cup chopped almonds or cashew
  • 1 bell pepper, sliced
  • 2 carrots, match stick
  • 4 green onions, diced
  1.  Place all above ingredients in a bowl
 Sauce
  • 1 cup coconut milk
  • ½ cup almond butter
  • 1 tbsp minced fresh ginger
  • 2 tbsp Bragg's Liquid Aminos
  • 2 tbsp lime juice
  • 1 tsp minced garlic
  • 2 dates
  • ⅛ tsp cayenne
  1. Blend until you have a smooth Pad Thai sauce.
  2. Pour Pad Thai sauce on the vegetables
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Raw Slaw – Great for Summer Picnics!

This easy slaw recipe is great to take along with you to all your summer gatherings! coleslaw Raw Slaw
  • 1 head red cabbage, shredded
  • 1 head green cabbage, shredded
  • 1 pound carrots, shredded
Raw Slaw Dressing
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 Tbsp mustard powder
  • 1 tsp sea salt
  • ¼ cup honey
  1. Blend dressing ingredients in a high speed blender until smooth. Toss well with cabbage and carrots.
 
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Vegan Potato Corn Chowder

photo 4We know what you're thinking.  Isn't it too hot for soup?  Actually, aside from our mild summer, this recipie is chilled down quite a bit by the variety of garnish options.  By tossing a bunch of cool veggies and herbs on top, this soup is refreshing and fresh tasting. We adapted this recipe from one of our favorite vegan chefs, Isa Chandra Moskowitz.  The vegan legend has several cookbooks (Veganomicon,
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