• 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...
by Kim Merritt
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...
contributed by Jeanne Strong
(originally given to me by Betsy MacGregor)
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...
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...
by Penny Bauer
Our extended family always gathered on Christmas Eve to share the time together and enjoy the tree, lights and family decorations read more...
by Cynthia Trowbridge
Preheat oven to 400. Stir oil and spices together. Place sweet potatoes (yams) read more...
by Jill Ishii-Campbell
3 tablespoons olive oil
6 tablespoons golden balsamic vinegar
1 tablespoon white read more...
Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten
Makes 1 1⁄2 cups
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...
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
1 C butter, melted
1 C brown sugar
1 C flour
1⁄2 read more...