Cherry and Hazelnut Salad

1 pound fresh sweet organic cherries, pitted and sliced 6 cups mixed organic lettuce 3/4 cups crumbled Gorgonzola cheese 1/2 cup chopped toasted hazelnuts 1/3 cup vinaigrette salad dressing In a large bowl, combine cherries, lettuces, cheese and hazelnuts. Just … Continue reading

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Home-cured Corned Beef

2 quarts water 1 cup Celtic salt 1/2 cup brown sugar 1 cinnamon stick, broken into pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 4 cloves garlic, minced 8 whole cloves 8 whole allspice berries 2 bay leaves, crumbled … Continue reading

Meyer Lemon Marmalade

Makes 6 (1/2-pint) jars 6 Meyer lemons 4 cups water 4 cups sugar Cheesecloth Kitchen string 6 (1/2-pint) Mason-type jars, sterilized Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. … Continue reading

Moroccan Couscous

Serves 8 1 tablespoon olive oil 1 onion, diced 3 cups vegetable broth 2 carrots, peeled and julienned 2 turnips, peeled and julienned 1 sweet potato, julienned 1 zucchini, julienned 1 red bell pepper, julienned 1 (15 ounce) can garbanzo … Continue reading

Apple Pie

Pastry dough for a 2-crust pie 1 cup light brown sugar 1/2 teaspoon cinnamon 4 tablespoons flour 6 cups of peeled, cored and thinly sliced Granny Smith apples 1 tablespoon lemon juice 2 tablespoons butter, cut into small cubes Preheat … Continue reading

Tomato Soup with Lemon and Rosemary

Serves: 4 2 tablespoons extra virgin olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 cloves garlic, chopped 1 15 -ounce can cannellini (white) beans, drained and rinsed 1 28 -ounce can crushed tomatoes 3 cups broth 1 … Continue reading

Pumpkin Chili

Serves 8 to 10 3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard 2 medium turnips 1 cup olive oil 1/2 cup finely ground cornmeal 2 red bell peppers, chopped 1 large onion, chopped … Continue reading