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African Curried Coconut Soup with Chickpeas
From our Spring 2012 issue of Graze magazine. Millet helps create this gluten-free soup that's so thick it could almost be called a stew. Toasting the millet before cooking brings out a deeper flavor. Simply add the millet to a dry pot or pan and...
Serves 5-6-
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Asian Smashed Cucumbers
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Serves 4-6-
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Asian-Style Rainbow Quick Pickles
These beautiful and flavorful quick pickles are super fast to prepare with the use of a kitchen mandolin or food processor but don’t be afraid to prep by hand either. Tangy and slightly sweet, they make a gorgeous accompaniment to sandwiches and...
Makes about 2 pints-
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Bacon Wrapped Dates with Blue Cheese
These little nuggets of flavor will disappear quickly! You can substitute with turkey bacon or other vegetarian "bacon." Serve warm right from the oven or chill after baking and let come to room temperature before serving.
Makes 32-
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Baked Potato Skins
Hello crispy potato goodness! Yes - you can eat the skins. In fact, they are down right scrumptious right out of the oven. Perfect for game day, turkey day or any day!
Serves 6-
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Balsamic Blueberry Sauce
This savory balsamic blueberry sauce goes great with either red meat, chicken or pork. It’s an easy recipe that incorporates all those beautiful blueberries that are readily available in the summer.
Serves 4-
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Basic Apple Sauce
What could be more American than homemade applesauce? It's so easy - you'll be amazed. Instead of maple syrup, try spreading fresh made apple sauce on your buttermilk pancakes. Or serve along with your favorite pork dish as a condiment. Either way you...
Makes 5 cups-
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Basic Sauerkraut
Fermenting vegetables not only increases their shelf life, but it also enhances their flavor and increases their nutritional value! Sauerkraut (fermented cabbage) is full of live enzymes and bacteria that improve digestion and heal a damaged gut. Eating...
Makes about 2 quarts-
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Beet Risotto
This recipe comes from Chef Gregory León of Amilinda, as part of a chef demonstration for our Fondy Food Center Community Partner fundraiser. Beet stock makes a surprising appearance in this risotto, lending the dish a lovely pinkish hue. The...
serves 4 - 6-
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Beet Salad with Pumpkin Seeds
From our Spring 2011 issue of Graze magazine. This recipe will make about 2 pounds – the perfect amount for that late spring picnic. Beets are delicious, but messy. They will stain, so protect your work surface. Or leave the work to us and look...
Serves 6 - 8-
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