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Our collection of delicious recipes made from fresh, natural ingredients. Find a wide variety of appetizers, salads, entree dishes, baked goods, and more.
Papalo is an herb which is a staple in Mexican cooking, and is often set out on the table at mealtime with bunches of parsley and cilantro. It has a unique, distinctive flavor that is similar to cilan
Ingredients: 3 T onion, 1 jalapeno, 1 1/2 T lime juice, pn salt, 1 1/2 T papalo, 4 avocados, 3/4 c tomato
This is a new and tasty way to use this wonderful seasonal fruit.
Three 6"x3" loaf tins are recommended, but you can make one large loaf if you'd prefer - just allow additional cooking time at the end.
Ingredients: 1 c persimmon pulp, 2 t baking soda, 3 c sugar, 1 c vegetable oil, 4 eggs, 1 1/2 t cinnamon, 1/2 t nutmeg, 1 1/2 t salt, 2/3 c water, 3 c flour, 1 c walnuts
With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
Ingredients: 2 T olive oil, 2 clv garlic, 1 bn dandelion greens, salt, pepper, 4 sli bacon, balsamic vinegar
This is not a true paella by any means, but is a homey, satisfying meal nonetheless, loaded with Spanish-inspired flavors like saffron, roasted red peppers and capers.
Ingredients: 1/2 t saffron threads, 1/2 c boiling water, 1 c wheatberries, 2 leeks, 1 T olive oil, 6 clv garlic, 1/2 t dried oregano, 1/2 t dried thyme, 1 c dry white wine, 1/2 t salt, 1 c vegetable broth, 1 T tomato paste, 2 roasted red peppers, 2 bay leaves, 4 t capers, black pepper, 1 cn chickpeas, 1/4 c chopped flatleaf parsley, 2 T lemon juice
Ingredients: 3 hass avocados, 2 limes, pn salt, 1 1/2 c whole milk, 1 c sugar
Fresher and brighter than collards that are simmered for hours, this is a pesto that you’ll want to put on everything. Try on pasta, of course, but also stirred into minestrone, spread on toast, or
Ingredients: 1 bn collard greens, 1 bn lacinato kale, 3 clv garlic, 1/2 c grated Parmesan, 1/2 c unsalted roasted peanuts, 1 T finely grated lemon zest, 1 T lemon juice, 1 c olive oil, salt, black pepper
Ingredients: 2 c falafel mix, 2 t salt, 2 c water, 2 T serrano pepper, 1 t cumin seed, 2 c zucchini, 1/2 c pepitas, 1/4 t asafoetida, 1 T cilantro
This sauce, without the persimmons, can be made up to four days ahead and chilled, with cover. Fold in the persimmons before serving, and voila, an instant and delicious side.
Ingredients: 3/4 lb cranberries, 1/4 c dry red wine, 2 T water, 1/2 star anise, 1/2 c sugar, 3 persimmons