Tuscan Kale and Apple Salad
Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten
Top with Lemon Vinaigrette Dressing
1 lb Tuscan kale (also called Dinosaur or Lacinato kale)
2 large Honey Crisp apples, unpeeled, cored and julienned
Lemon Vinaigrette
Remove stems and center rib from kale leaves and discard. read more...
Carrot Ginger Orange Soup
Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten
5 C vegetable stock
1 T olive oil
1 medium yellow onion, chopped 4 cloves garlic
1 T fresh ginger grated
11⁄2 tsp ground cumin
1 tsp ground coriander
1⁄4 tsp cayenne pepper
2 lbs carrots, read more...
Italian Apple Cake (Torta di Mele)
This Italian apple cake is grain and gluten-free. It has very little butter in it, but it’s still ridiculously moist. It’s delicious right out of the oven, after it’s cooled a bit, but also when it’s been in the refrigerator overnight. Author Sarah Fioroni recommends serving read more...
Creamy Garlic Salad Dressing
by Wendy Dion and Dan Walker/ The Yoga Lodge
Stir together:
1 ½ Tbsps. sesame tahini
1 – 2 cloves of garlic, minced
1 1/2 Tbsps. fresh lemon juice
2 – 4 Tbsps. water
2 – 3 tsps. toastsed seasame oil
1/8 tsp. freshly ground black read more...
Wild Rice Salad with Nettles
by Wendy Dion and Dan Walker/ The Yoga Lodge
Wash: 1 cup uncooked wild rice or ½ c. wild rice and ½ c. quinoa, white, or brown basmati rice
Bring to a a boil in a medium saucepan with: 3 ½ c. vegetable stock & 1 read more...
Black Sesame Snow, Snap Peas or Green Beans
by Wendy Dion and Dan Walker/ The Yoga Lodge
This is one of our favorites – VERY easy! Good hot or room temperature.
Steam peas or green beans, enough for 2-4 servings. Place on a white platter, drizzle with toasted sesame oil that’s been seasoned with read more...
Couscous Salad with Mint, Parsley, and Tomatoes
from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells
(The couscous is quick to make, however, for wheat/gluten allergy use quinoa or a mixture of quinoa and rice. The fresh herbs are the highlight of the dish. We have a short season for read more...
Broccoli, Avocado and Pistachios
from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells
(The green on green is lovely with sweet and crunch from the pistachios)
1 tablespoon fresh lemon juice
½ teaspoon salt (Himalayan pink salt is my favorite)
¼ cup oil – extra-virgin olive, almond, read more...
Salsa Verde
by Val Easton
Combine in a small bowl:
1/3 cup coarsely chopped herbs, including parsley, mint, basil, rosemary, lemon verbena
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 tablespoon capers, rinsed, drained, and coarsely chopped
½ read more...
Garlic Sliders
by Jodi and Steve Cable
1 cup finely minced fresh garlic
Virgin olive oil
Salt to taste, (or about 1/4 teaspoon)
Crusty bread cut into finger size slices.
Place minced garlic in smallish bowl.
Add olive oil until completely covered plus about 1/2 inch over level read more...
