Sign Up Now!

Aunt Millie’s Bakery (Fort Wayne, Indiana)

Organic Sliced Bread

Aunt Millie’s Bakeries has been family-owned since 1901 with production and primary distribution in the Midwest. The bakeries employ 1,600 people in Indiana, Michigan, Illinois, Ohio, and Kentucky. In April of 2006, they introduced a line of Certified Organic Hearth Breads.

Aunt Millie’s is committed to environmental stewardship. Their bread bags are made of #4 LDPE recyclable plastic. The Fort Wayne bakery is a 95% landfill-free manufacturing operation, and Aunt Millie’s goal is for all their bakeries to reach this status by 2010.

For more information, please visit www.auntmillies.com.

Ingredients
1 tablespoon butter or olive oil
1 small onion, chopped
½ teaspoon cumin
½ teaspoon coriander
Pinch of cayenne
½ teaspoon salt
1 pound sweet potatoes
2 cups chicken or vegetable broth
2 tablespoons chopped cilantro

Directions
Heat butter in a soup pot.  Add onion and sauté until soft.  Add spices and salt.  Peel sweet potatoes and cut into chunks.  Add sweet potatoes and broth to onions.  Bring to a boil.  Lower heat and simmer until sweet potatoes are soft, about 20-30 minutes.  Blend soup in small batches in a blender until smooth.  Transfer blended soup to soup pot or serving bowl.  Add more liquid if you desire a thinner consistency.  Taste and adjust salt.  Garnish with cilantro and serve.

Serves:  4-6

Recipe by: Cynthia Lair

Ingredients
1 ½ pounds potatoes, cut into chunks
1-2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
Salt and freshly milled pepper

Directions
Preheat oven to 425°F.  Toss the potatoes with the oil, mustard, oregano, 1 teaspoon salt, and a little pepper.  Bake covered in a shallow pan in a single layer until tender, about 30-45 minutes.  Remove cover and bake for an additional 10-15 minutes until they begin to brown.

Serves:  4-6 servings

Recipe by: Elizabeth Blessing M.S.

Ingredients
6-8 cups cubed red potatoes
Dressing:
3-4 cloves garlic
1/3 cup tightly packed fresh basil
½ teaspoon sea salt
1 teaspoon lemon zest
3-4 tablespoons extra virgin olive oil
3-4 tablespoons freshly squeezed lemon juice

Directions
Wash, scrub, and cut potatoes.  Place potatoes in large pot of boiling water.  Cook 10-12 minutes or until tender.  While potatoes are cooking, place garlic, basil, salt, and lemon zest on cutting board.  Chop together to a paste-like consistency.  Combine paste with the oil and lemon juice, set aside.  Drain potatoes and let cool.  Pour dressing over slightly warm potatoes, toss gently.  Serve immediately or chill to serve later.

Serves:  6

Recipe by: Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.

Ingredients
1 cup rolled oats
½ cup whole wheat pastry flour
½ teaspoon sea salt
¼ cup vegetable oil or melted unsalted butter
¼ cup pure maple syrup
1/3 cup chopped nuts

2 tablespoons water
2 tablespoons pure maple syrup or concentrated fruit sweetener
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 teaspoons vanilla extract
1 teaspoon lemon juice
5 cups sliced pears

Directions
Preheat oven to 350°F.  Mix oats, flour and salt together in a bowl.  Add oil and sweetener, mix well.  Stir in nuts and set aside.  In a small bowl, combine water, syrup, spices, vanilla extract and lemon juice, set aside.  Slice fruit and place in a lightly oiled pie pan or an 8 X 8 inch baking dish.  Pour the liquid mixture over the fruit and toss gently.  Spoon the oat-nut mixture evenly on top of the fruit.  Cover and bake for 45 minutes.  Uncover and bake 15 minutes more to crisp the topping.

Serves:  6-8 servings

Recipe by: Cynthia Lair

Ingredients
1 ½ cups sugar
Several 2 inch pieces lemon zest, removed with a vegetable peeler
½ vanilla bean
4-6 ripe but firm peaches

Directions
Bring 1 quart water to a boil with the sugar, lemon zest, and vanilla bean.  Stir to dissolve the sugar, and then lower the heat to a simmer.
Cut the peaches in half and remove the pit.  Add them directly to the simmering syrup.  Cook gently until they are soft, anywhere from 20 to 40 minutes.  Remove them with a slotted spoon to a bowl.
Scrape the seeds of the vanilla bean into the syrup and pour the syrup over the peaches, along with the vanilla bean.  Later you can dry it and use it to flavor sugar.  Cover and refrigerate until needed.

Serves:  4-6

Recipe by: Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.

Ingredients
3 tablespoons unsalted butter
1 pound parsnips, as fresh and plump as possible, peeled and sliced into thin rounds
½ cup toasted chopped walnuts or pecans
Warm pure maple syrup

Directions
Melt the butter in a heavy skillet over medium heat.  Don’t let it get too hot.  Add the parsnips and a pinch of salt.  Cook, stirring frequently, until golden all over from their caramelizing sugars, 7 to 10 minutes.  Serve covered with the nuts and maple syrup.

Serves:  4

Recipe by: Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.

Ingredients
4 cups melon balls, scooped from ripe melon, such as cantaloupe, honeydew, or galia, at room temperature
2 cups ripe cherry tomato halves, at room temperature
4 teaspoons fresh lemon juice
¼ cup plus 2 tablespoons coarsely chopped spearmint
¾ teaspoon kosher salt

Directions
Gently toss all of the ingredients together in a large mixing bowl.  That’s it.  This salad is best served within an hour of assembling it.

Serves:  8

Recipe by: Jerry Traunfeld, The Herbal Kitchen:  Cooking with Fragrance and Flavor, HarperCollins, New York, NY, 2005.

Ingredients
8 cups chopped raw greens
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon apple cider vinegar
1 tablespoon tamari, shoyu, or soy sauce

Directions
For greens with tough stems, cut the leaves away from the stem before washing.  Wash greens carefully.  An easy way to do this is to fill your sink with cold water and submerge the greens.  If the water has a lot of sediment, drain the sink and repeat.
Heat oil in a 10 inch skillet.  Add  garlic and sauté a minute or so.  Add greens and keep them moving in the skillet.  Turn frequently so that all the greens reach the heat.  When all greens have turned bright green and begun to wilt, remove from heat.  Sprinkle vinegar and tamari over the top.  Toss gently and serve.

Serves:  4

Recipe by: Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.

Ingredients
¼ cup finely chopped shallots
2 tablespoons sherry vinegar
1 pound fresh fillet green beans
1 bunch radishes, cut into wedges (about 2 cups)
½ cup coarsely chopped basil
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly ground pepper
½ cup thin shavings Parmigiano-Reggiano

Directions
Stir the shallots and vinegar together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.
Boil the beans in a large pot of heavily salted water until just tender but still have some crunch.  Drain the beans and then plunge them into a large bowl of ice water.  Drain again and dry on paper towels.
Add the beans to the bowl with the shallots.  Toss in the radishes, basil, olive oil, salt, and a few grindings of black pepper.  Turn out onto a serving platter and top with the shaved cheese.

Serves:  6

Recipe by: Jerry Traunfeld, The Herbal Kitchen:  Cooking with Fragrance and Flavor, HarperCollins, New York, NY, 2005.

Ingredients
1 large or 2 medium eggplants, about 1 ¼ pounds
3 garlic cloves, coarsely chopped
¼ cup tahini (sesame paste)
Juice of 1 large lemon
Salt
Extra virgin olive oil
Chopped parsley

Directions
Preheat the oven to 425°F.  Slash the eggplant in several places so it won’t explode.  Put it in a pan and bake until it’s soft to the point of collapsing and the skin is hardened and charred, 40 to 50 minutes.  Let cool for 15 minutes or so.  Discard any bitter juices that may collect.  Peel off the skin and place the eggplant in a blender.  Puree with the garlic and tahini.  Season with lemon juice and salt to taste.  Mound the puree in a bowl and make a depression in the top with the back of a spoon.  Pour olive oil into the hollow and sprinkle with parsley.  Serve with pita or crackers.

Yield:  1 ½ cups

Recipe by: Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.

Ingredients
1 cup plain whole milk yogurt
½ cucumber, seeded and diced
1 scallion, finely chopped
1 teaspoon finely chopped mint
½ teaspoon cumin, ground
Pinch of cayenne
Salt and pepper to taste

Directions
Combine all ingredients together in a small bowl.  Chill for 30 minutes before serving.

Yield:  2 cups

Recipe by: Adapted from Sundays at Moosewood Restaurant by The Moosewood Collective, Fireside Books, 1990.

Ingredients
1 ½ tablespoons sherry vinegar
2 teaspoons whole grain mustard
1 teaspoon kosher salt
¼ cup hazelnut oil or extra virgin olive oil
2 cups thinly sliced celery
¼ cup coarsely chopped dill weed
1 medium unpeeled Asian pear or Bosc pear, cored and cut into thick matchsticks
½ cup coarsely chopped toasted hazelnuts

Directions
Whisk together the vinegar, mustard, and salt in a small mixing bowl.  Whisk rapidly as you pour in the oil in a slow stream.  Just before you serve, toss the celery and dill with the dressing in a large mixing bowl, and then gently toss in the Asian pear and hazelnuts.  Mound the salad on individual plates and serve.

Serves:  6

Recipe by: Jerry Traunfeld, The Herbal Kitchen:  Cooking with Fragrance and Flavor, HarperCollins, New York, NY, 2005.

Ingredients
2-3 tablespoons extra virgin olive oil
1 small head cauliflower, cut in small flowerettes
3-4 cloves garlic, whole and peeled
Fresh grated Parmesan cheese

Directions
Preheat oven to 400°F.  Add oil, cauliflower, and garlic to a small baking dish.  Mix together.  Cover.  Bake in oven until cauliflower is tender (15-20 minutes).  Remove cover and allow cauliflower to brown (5 minutes).  Grate fresh Parmesan cheese over the top.  Serve.

Serves:  4-6

Recipe by: Elizabeth Blessing M.S.

Ingredients
1 cauliflower, about 1 ½ pounds, core removed and separated into florets
½ large red onion, cut into ¼ inch thick slices from root to tip
1 large unpeeled apple, cored and coarsely diced
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
3 tablespoons dried currants
¼ cup plus 2 tablespoons coarsely chopped dill weed

Directions
Preheat oven to 450°F.  Toss together the cauliflower, onion, apple, olive oil, and salt in a large shallow baking dish and spread the ingredients out into a single layer.  Bake for 20 to 30 minutes, stirring once or twice along the way, until some of the edges of the cauliflower begin to brown.  Stir in the currants and continue to bake for about 10 more minutes, stirring another time or two, or until most of the edges of the cauliflower are browned.  Sprinkle with the dill, stir again, and scoop it into a serving dish.

Serves:  4

Recipe by: Jerry Traunfeld, The Herbal Kitchen:  Cooking with Fragrance and Flavor, HarperCollins, New York, NY, 2005.

Ingredients
1 cup dried lentils
1 bay leaf
2 cups water

2 teaspoons extra virgin olive oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon cinnamon
1 small head cauliflower, cut in small flowerettes
½ – 1 cup tomato sauce
1 teaspoon freshly grated gingerroot
¾ – 1 cup water

Directions
Wash and drain lentils.  Place in pot with bay leaf and water; bring to boil.  Lower heat, cover and let simmer 25-30 minutes, until lentils are soft.
Heat oil in a large pot.  Add onion, garlic, and salt; sauté until onion is soft.  Add coriander, cumin, turmeric, and cinnamon.  Add cauliflower, tomato sauce, gingerroot, and water; stir well.  Cover and let simmer until cauliflower is tender (10-15 minutes).  Stir cooked lentils into cauliflower-tomato mixture, discarding the bay leaf.  Serve over whole grains and garnish with roasted cashews or plain yogurt if desired.

Serves:  4-6

Recipe by:  Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.

Ingredients
3 tablespoons sunflower seed oil
1 small onion, finely chopped
1 tablespoon caraway seeds
1 medium red cabbage, about 2 pounds, quartered, cored, and finely sliced
2 Granny Smith or Pippin apples, quartered, cored, and diced
Salt and freshly milled pepper
Apple cider vinegar

Directions
Heat the oil in a large skillet.  Add the onion and caraway, give them a stir, then cook for a few minutes over medium heat until the onion is translucent.  Add the cabbage and apples and season with 1 teaspoon salt.  Cover tightly and cook very slowly until the cabbage is meltingly tender, up to an hour.  Taste for salt, season with pepper, and toss with vinegar to taste.

Serves:  4-6

Recipe by:  Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.

Ingredients
¼ cup sunflower seeds, toasted
3 cups shredded cabbage
1 cup shredded carrots
¼ cup chopped cilantro
2 tablespoons chopped chives

Dressing:
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
Sea salt and freshly milled pepper

Directions
Toast the sunflower seeds by placing them in a dry skillet on high heat.  Constantly stir seeds until they begin to emit a nutty aroma.  Set aside to cool.  Combine cabbage, carrots, cilantro, and chives in a bowl.  Combine dressing ingredients in a jar, shake well, and pour over cabbage mixture.  Stir in sunflower seeds.  Chill for 30 minutes.  Serve.

Serves:  4-6

Recipe by: Elizabeth Blessing M.S.

Ingredients
1 pound Brussels sprouts
Salt and freshly milled pepper
4 tablespoons Mustard butter

Mustard Butter:
1 garlic clove, minced
¼ pound butter
1 tablespoon Dijon mustard
1 large shallot, finely diced, or 2 tablespoons minced scallions
2 tablespoons chopped parsley
Salt and freshly milled pepper
Directions:  allow butter to reach room temperature and then mix all ingredients together

Directions
Bring a large pot of water to a boil.  Meanwhile, trim the sprouts, pulling off any wilted leaves, and cut an X in the bottom of each or slice lengthwise in half.  Salt the boiling water, add the sprouts, and cook uncovered until tender, 6-8 minutes.  Drain and shake off the excess water.  Toss with the butter and then season with salt and pepper to taste.

Serves:  4-6

Recipe by: Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.

Ingredients
1 package soba or udon noodles
2 teaspoons toasted sesame oil
1 onion, cut in thin half moons
2-3 cloves garlic, minced
1 carrot, cut into matchsticks
5 shiitake mushrooms, cut into bite-sized pieces
2 cups bok choy, chopped
4 cups water
1/3 cup tamari, shoyu, or soy sauce
½ pound firm tofu, cut into ½” cubes
1 tablespoon freshly grated gingerroot
2 scallions, cut into thin slices

Directions
Prepare the noodles according to package directions.  Drain and set aside.
Heat oil in a 4 quart soup pot.  Add onion and garlic; sauté over medium heat until onion begins to soften.  Add carrot and mushroom pieces; sauté a few minutes more.  Add bok choy, water, tamari, tofu, and gingerroot.  Bring heat up until mixture begins to simmer.  Cover and let simmer for 10 minutes.  Serve this dish by placing a handful of noodles in each serving dish.  Ladle broth and vegetables over the noodles.  Garnish with scallions.

Serves:  4

Recipe by: Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.

Ingredients
3 medium carrots
2 beets
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 tablespoons fresh rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
2 bay leaves
6 cups water or stock
2-3 tablespoons light miso or 1-2 teaspoons salt

Directions
Scrub and chop carrots and beets.  Heat oil in a soup pot; add onion and sauté until soft.  Add carrots and beets; sauté a few minutes more.  Finely chop rosemary and oregano leaves, if using fresh herbs.  Wash and drain lentils.  Add herbs, lentils, bay leaves, and water or stock to onion mix; bring to a boil.  Lower heat and simmer 40 minutes.  Remove bay leaves.  Puree soup in blender or processor.  Dissolve miso in ½ cup water and add to soup (if using salt instead then add to soup).  Gently reheat before serving.

Serves:  6-8 servings

Recipe by: Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.

Ingredients
4 large beets
¼ cup pumpkin seeds, toasted
1 bunch beet greens
2 scallions, finely chopped
¼ pound feta cheese (optional)

Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard
¼ teaspoon freshly ground pepper
1 tablespoon finely chopped fresh basil

Directions
Wash beets and remove tops.  Place beets in a large pot filled with water and bring to a boil.  Lower heat and simmer until beets are tender (about 1 hour).  Set aside and cool.
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat.  Move the skillet back and forth over the heat with one hand; stir the seeds with a wooden spoon with the other hand.  This will toast the seeds evenly and prevent burning.  When seeds begin to pop and give off a nutty aroma they are ready.  Remove seeds from skillet and set aside.
To prepare beet greens, bring a large pot of water to boil.  Wash beet greens by submerging them in a sink full of cold water.  Shake off cold water and chop the bunch into bite size pieces.  Drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stems tender.  Place greens in a colander and run cold water over them to halt cooking.
Place all dressing ingredients in a jar and shake well.  Peel beets and cut into small cubes.  Squeeze excess water out of the cooked beet greens.  Put cubed beets, beet greens, pumpkin seeds, and scallions in a bowl.  Pour dressing over salad and toss gently.  Crumble feta cheese on top.  Serve at room temperature or chilled.

Serves:  6

Recipe by: Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.

Ingredients
4 beets, about 1 pound
1 tablespoon butter
Salt and fresh milled pepper
Fresh squeezed lemon juice, orange juice, or vinegar to taste
2 tablespoons chopped parsley, tarragon, dill, or other herb

Directions
Grate beets into coarse shreds.  Melt the butter in a skillet, add the beets, and toss them with ½ teaspoon salt and pepper to taste.  Add ¼ cup water, then cover the pan and cook over medium heat until the beets are tender.  Remove the lid and raise the heat to boil off any excess water.  Taste for salt, season with a little lemon juice or vinegar-balsamic or red wine is good-and toss with the herb.  If you don’t mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a good tasting addition to beets.

Serves:  4-6

Recipe by: Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.

Ingredients
1 large shallot, finely diced
1 ½ tablespoons champagne vinegar or white wine vinegar
Salt
3 ½ tablespoons roasted walnut oil
1 pound thin asparagus trimmed
3-4 handfuls arugula, stems discarded, leaves torn into small pieces
1 hard cooked egg

Directions
Combine the shallot, vinegar, and 1/8 teaspoon salt in a small bowl.  Let stand for 15 minutes to dissolve the salt, then whisk in the oil.  Simmer the asparagus in boiling salted water until tender; then drain and remove to a clean towel.  Dress the arugula with 1 tablespoon of the vinaigrette and set it on a platter.  Lay the warm asparagus directly on top and spoon the remaining dressing over the top.  Finely chop the egg white, scatter it over the top, followed by the yolk, rubbed through a sieve.  Serve at once.

Serves:  2-4

Recipe by: Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.

Ingredients
1 cauliflower, about 1 ½ pounds, core removed and separated into florets
½ large red onion, cut into ¼ inch thick slices from root to tip
1 large unpeeled apple, cored and coarsely diced
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
3 tablespoons dried currants
¼ cup plus 2 tablespoons coarsely chopped dill weed

Directions
Preheat oven to 450°F.  Toss together the cauliflower, onion, apple, olive oil, and salt in a large shallow baking dish and spread the ingredients out into a single layer.  Bake for 20 to 30 minutes, stirring once or twice along the way, until some of the edges of the cauliflower begin to brown.  Stir in the currants and continue to bake for about 10 more minutes, stirring another time or two, or until most of the edges of the cauliflower are browned.  Sprinkle with the dill, stir again, and scoop it into a serving dish.

Serves:  4

Recipe by: Jerry Traunfeld, The Herbal Kitchen:  Cooking with Fragrance and Flavor, HarperCollins, New York, NY, 2005.

Ingredients
4 baking apples
1/3 cup raisins
1 cup apple juice

Nut cream:
½ cup raw, unsalted cashews
3 tablespoons pure maple syrup
2 teaspoons vanilla
Water

Directions
Preheat oven to 400°F.  Wash apples and remove cores without cutting through the bottoms of the apples.  Slit the skin around the middle of each apple to prevent bursting while they bake.  Place apples in baking dish.  Stuff each apple with raisins, sprinkle with cinnamon and fill with apple juice.  Pour remaining juice in the bottom of the baking dish.  Bake 30 minutes.

To prepare nut cream, first grind nuts in a blender until pulverized.  With the machine running, add the maple syrup, vanilla, and a tablespoon of water.  Add more water a little at a time until you have the consistency you desire.  Top baked apples with nut cream to serve.

Yield:  4 apples; 1 cup nut cream

Recipe by: Annemarie Colbin, Book of Whole Meals, Ballantine Books, 1985.