Groundingly Good Granola

Groundingly Good Granola

• equal parts oat flakes (not instant) and barley flakes (available at Skagit Food Co-op, etc. or just use all oats)
• coconut oil (a lot or a little)
• himalayan salt (to taste)

(Proportions for the above don’t much matter. Make a read more...

Brookies

by Kim Merritt

1 Brownie Mix
1 Chocolate Chip Cookie Mix

Prepare browning mix and cookie mix as directed on the packages.

Take a muffin tin, and line with muffin papers or spray with cooking oil/Pam.

Fill each muffin tin with about 2/3 brownie mixture, then read more...

African Yam & Peanut Soup with Ginger and Pineapple

contributed by Jeanne Strong
(originally given to me by Betsy MacGregor)
Serves 8

8 cups vegetable stock
2 tbsp vegetable oil
 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
½ read more...

Six Bowls Chicken

by Sarah

This dish was created to serve about 14 people at a party.
Preparation Time: 1/2 hour
Cooking Time: 8 hours

2 lbs Chicken thighs and drumsticks
1 1/3 Cup thinly sliced onion
6 cloves garlic
4 plum tomatoes diced
2/3 Cup Cider Vinegar
2 read more...

Mother’s Handwriting and Christmas Eve

by Penny Bauer

This Christmas Eve, my sister Connie and I are remembering our mother June and what a creative and resourceful cook she was.

Our extended family always gathered on Christmas Eve to share the time together and enjoy the tree, lights and family decorations read more...

Spiced Sweet Potatoes with Apple and Kale

20131128_SixBowls-3065

by Cynthia Trowbridge

Sweet potatoes/yams:
2 sweet potatoes (yams), scrubbed, peeled (optional), cut into bite size pieces
2 tablespoons olive oil
½ tsp cumin
½ tsp cinnamon
¼ tsp cayenne
Salt to taste

Preheat oven to 400. Stir oil and spices together. Place sweet potatoes (yams) read more...

Roasted Beet & Winter Green Salad

by Jill Ishii-Campbell

Salad:
6 medium beets, cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 cup walnuts
1-2 cups chard or kale, sliced
1 bunch of green onions, sliced

Dressing:
3 tablespoons olive oil
6 tablespoons golden balsamic vinegar
1 tablespoon white read more...

Lemon Vinaigrette Dressing

Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten

Great with Tuscan Kale and Apple Salad!
Makes 1 1⁄2 cups
2 T shallots, finely chopped
1 clove garlic, finely minced
1 T lemon zest (1 to 2 lemons)
5 T lemon juice, freshly squeezed read more...

Zucchini Casserole

by Lynne Jensen

This recipe is from my Aunt Sally, the best cook on my mom’s side of the family, and is her most famous dish. It’s our favorite way to use up all those zucchinis in the garden. You may also substitute other vegetables such read more...

Apple Raspberry Crisp

Fruit:
6 C apples, peeled and diced
2 T lemon juice
4 C raspberries (previously frozen are fine)
1⁄2 C sugar
2 T minute tapioca
1⁄2 tsp ground cinnamon 1⁄2 tsp ground ginger

Topping:
1 C butter, melted
1 C brown sugar
1 C flour
1⁄2 read more...