We try to limit our intake of animal products, so all these recipes are vegetarian or can easily be made vegan. Feel free to serve alongside your favorite meat.
And I'm not great with exact measurements; I can never follow recipes anyway. Cooking should be relaxing and creative, plus your take is guaranteed to differ from mine-go with it!
I'll work on getting some pictures up here, too.

Savory Blueberry Cobbler
Pour fresh or thawed clean blueberries into a casserole dish. Pour about a teaspoon of balsamic vinegar over each cup of berries. Add a quarter cup of local honey for every pint of berries, plus chopped fresh basil and optional mint. Over the top, crumble a mixture of oats, honey, cinnamon, ginger, a little flour, maybe some pecans, and some butter. Bake until golden brown and berries are bubbling.

Homemade noodles
Start with flour (preferably from Freeman's Mill :-D) in the food processor or on a clean countertop. Mix in a dash of salt, then an egg or two and a bit of water. Mix until the dough is very crumbly, but doughy and holds it's shape when pressed. Flatten with a rolling pin and slice into thin strips with a knife. Noodles can be dried for cooking later or dropped immediately into a pot of boiling water. Store in freezer.

Sauteed greens
(optional browned diced onions to start)
Heat salt, pepper and butter in a skillet, then add favorite greens (turnip, beet, kale, collards, chard) until wilted and slightly crunchy on edges.

(Chard and beets have strong flavors for me, so I mix them with other greens. Turnip greens are surprisingly delicious-and not "furry" once cooked)

Lavender Lemonade
Boil 2 cups of water and pour over a 2" sprig of rosemary OR 1 heaping tablespoon of lavender flowers. Steep for 5-8 minutes and then remove herbs. Add 1/3 c. sugar or honey and stir to dissolve. Pour into a 1 quart jar and add 1/4 c. lemon juice. Fill the rest of the way with cold water. Chill and taste, adjusting lemon and sweetness to taste. Serve over ice, with a small fresh sprig of rosemary or lavender if you like. (from

Baked Stuffed Veggies

Kale chips~delicious healthy veggie chips
Wash and rip kale into bite-sized pieces. brush both sides lightly with olive oil or spritz with Bragg's liquid aminos and spread on baking sheet. Top with whatever strikes your fancy-pepper, salt, garlic, dill, etc. Bake until crispy.

Dill dressing

Creamy winter squash and carrot soup
Brown diced onions and a bit of garlic.
Add chopped sweet potato, carrots and winter squash such as butternut or sweet dumpling. Cover and cook this with enough water to simmer veggies until soft. Add salt, pepper, tiny bit of curry, cinnamon, ginger and nutmeg to taste.
Add butter or a little milk if you like to increase richness. When everything is cooked, pour all or part of veggies into blender and blend to desired consistency. Top with roasted squash seeds, Greek yogurt, pea tendrils, cinnamon or whatever you like.
(Hold the lid on the blender down with a towel; the hot liquid will create pressure and try to blow the lid off.)

Corn Salad

Pico De Gallo
Dice fresh tomato, onions, cilantro and optional hot pepper. Traditionally, about two parts tomato to one part onion, one part cilantro. Add a dash of olive oil, salt and citrus juice, preferably lime. Serve with chips or atop any Latin style dish or on scrambled eggs (what?!).

Baked summer squash
Slice summer squash and zucchini lengthwise about 1/4" to 1/3" thick.
Dip in beaten egg (or water) then into mix of: cornmeal, flour, grated Parmesan, pepper, salt, garlic, Italian seasoning, anything else you like, such as crushed crackers, cayenne powder or breadcrumbs. Spread slices on lightly greased baking sheet. Bake until tender when stuck with a fork, then sprinkle with cheese and bake to melt.

Veggie lasagna
Make alternating layers in casserole dish of: cooked lasagna noodles, shredded carrots, thinly grated zucchini and squash, browned onions and garlic, sauce, cheese, pesto or fresh basil, spinach or other greens, oregano and thyme.

Stuffed winter squash
Get yourself some delicious winter squash, such as butternut, sweet dumpling, blue Hubbard or acorn. Cut in half lengthwise and scoop out the seeds; this should leave a nice cavity. (Put the seeds aside for roasting!) Place squash rind-side-down in a casserole dish and fill with: rice, diced apples, rosemary, a little sage, maybe some spinach or some kielbasa sausage if you're into that. Oh, and some salt and pepper, maybe a tiny cinnamon and some dried basil. Into the bottom of the dish, pour enough water and/or butter to keep the squash from drying out while baking and place a pat of butter inside each squash. Bake until tender when poked with a fork. Yum. Or place the squash rind-side-up on a greased baking sheet and bake then top with yogurt, butter, etc. Yum, also.

Roasted squash or pumpkin seeds
Scoop squash seeds from inside fruit before cooking. Wash pulp from the seeds and allow them to air-dry. Once mostly dry, toss with olive oil and a paprika or cinnamon/sea salt mix or garlic salt and spread on a baking sheet. Roast in the oven (perhaps when the pumpkin or squash is baking to multi-task :)), stirring occasionally with a flat spatula so they brown more evenly. Delicious as a snack or atop creamy winter squash soup.

Carrot Balls
2 cups sliced carrots, cooked and mashed
1 1/2 cups soft breadcrumbs
1 cup shredded sharp Cheddar
1/2 tsp. salt1/4 tsp. pepper
Dash of hot sauce 1 egg white
1 1/4 cups coarsely crushed cornflakes

Combine carrots, breadcrumbs, cheese, salt, pepper, and hot sauce; toss lightly. Beat egg white until stiff peaks form; fold into carrot mixture.

Shape mixture into 2-inch balls; roll in cornflakes. Place balls on a lightly greased baking sheet. Bake at 375 for 30 minutes.
[recipe from]


The easiest and quickest way I've found to make pickles is to heat 1 part white vinegar to 1 part water over the stove, adding a bit of sugar until it dissolves, and a bit of salt and dill seed. I pour this mixture into jars and place it in the fridge. As I have extra pickling cukes, I slice them thinly into the jars so that they are submerged and leave them until they've soaked up the liquid.


Slice cabbage thinly and press firmly into stone or glass crock. Add a couple tablespoons of pickling salt per three pounds of cabbage. Add water until cabbage is covered (some recipes say to smash the cabbage until the cabbage juice is enough to cover). Place a plate or saucer slightly smaller than the crock on top the cabbage; this weights the cabbage to keep it underwater, water should come up around the plate. Then place a glass jar full of water on the plate to act as a weight. Or use a plastic bag full of water to both weight and cover. Cover the whole crock with cheesecloth or a light dishtowel to keep flies out. Set in a cool, dark place and wait one week or longer.

Experiment with herbs and spices in the batch-black pepper, cumin seeds, etc, or add some grated carrot or radish for color. When kraut has finished, add a splash of white wine for a Bavarian style kraut. Kraut can be canned when finished or put into jars and refrigerated.
Fermented foods such as sauerkraut are high in B vitamins.


Eggs laid by hens raised on pasture have less fat and cholesterol, and more healthy vitamin A, vitamin E, beta carotene and omega-3s than eggs from caged birds or those labeled "free-range."


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